Aaanywho - I was feeling very in touch with my roots on Sunday and decided to go with an Asian themed dinner from the Veganomicon. I honestly don't know what I'd do if the authors of the book didn't write suggestions for side dishes. I don't have the patience to look through the book for things to put together.
The meal: Asian-marinated tofu
The sides: Wasabi mashed-potatoes and Corn and Edamame-Sesame Salad
The outcome: A delectible meal that reminded me my homeland. Okay, not really but it was damn good. And I'm from Georgia.
Asian-marinated tofu
The marinade consisted of a bunch of crap from this picture and included chopped ginger.
You cut up a drained pound of extra-firm tofu and cut it into 8 equal slices. You place it in the marinade.
After 30 minutes, you flip over the slices.
After another 30 minutes, you put it on a baking sheet and place it in a preheated 400 degree oven for 20 minutes.
Flip over the slices and cook for another 10 minutes.
Wasabi mashed-potatoes
Peel and chop 2 lbs of potatoes (I used red potatoes but I don't think it really matters) into 1 inch cubes.
Throw them into a pot of boiling water and after it's come back to a boil, take the heat down to a simmer. Cook for 20 minutes (I think…) or until tender.
Drain the potatoes and put into a bowl for mashing. And this is reason 119 why I love a KitchenAid stand mixer. I threw those bad boys in there and sit it to mix. Wonderful! Throw in 2 tbsps of margarine (or in the case of the Veganomicon… vegan margarine) and then add wasabi powder (I don't remember how much? A tsp or 2?) into the soy milk you add to the potatoes and voila. Wasabi-fied mashed potatoes.
Corn and Edamame-Sesame Salad
This is probably the best thing I made and it was so easy. I highly recommend everyone try this recipe.
Dressing:
2 T toasted sesame oil
1 T rice vinegar
2 tsp tamari or soy sauce
Salad:
2 cups frozen, shelled edamame
1 cup fresh corn (1 or 2 ears, depending on the size) or partially thawed frozen corn
2 T toasted sesame seeds
generous pinch of salt
Bring a pot of water to boil. Add edamame and boil for three minutes. Add the corn and boil another 2 minutes. Meanwhile, whisk all of the dressing ingredients together and toast the sesame seeds. Drain edamame and corn into a colander and run under cold water until cool enough to touch. Add to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 minutes.
Delish!
Voila:
Sorry for the lack of details... I'm writing most of this from memory. Lucky for me (and for you), I was able to find the salad recipe online.
Do you think the authors of the amazing Veganomicon mind me sharing their recipes online? I hope not!
6 comments:
That looks delish. I never think to make mashed potatoes, even though I love them so.
I definitely have to try that salad. Basically the only two vegetables my husband will eat are corn and edamame so he should like this one!
ohmigoodness, yum. i must try making that corn and edamame-sesame salad...it looks wonderfully refreshing.
p.s. your cooked tofu looks like spam! :)
yumyumyum! That made me hungry!
tofu kinda scares me, but I've been thinking about giving it a try lately.
WE love tofu! THAT LOOKS GREAT!!! AS it's colder now, time to ditch the salads!
Post a Comment