Spicy Peanut-Almond Tofu Planks with Steamed Kale & Cranberries ~ Meatless Monday

How do I like to eat my tofu?  Well, sometimes I like to cook thin sliced planks of extra firm tofu in a hot skillet ~ I really like how it helps to 'crisp' up the outside of the tofu.  Usually,  I'll sprinkle one of my favorite hot spice mixes (which kind depends on what cuisine I'm craving at the moment) on the tofu, heat up a little oil in the skillet, drizzle a little Braggs and away I go.  :)   For this particular meal, I included a schmear of peanut butter and some toasted slivered almonds to my spicy tofu planks.  A simple side of steamed kale with dried cranberries, and I was good to go.  One of my favorite, easy Meatless Monday meals.  What's yours?

Green Cake Batter Smoothie

Green Cake Batter Smoothie

Cowabunga!!  This stuff is amazingly good!  It tastes just like cake batter ~ no fooling!!  This smoothie gets it delightful green color from spinach, but just because you make this with spinach, don't let it turn you off.  You can't taste the spinach, at all.  Indulge your inner kid & have this green concoction for breakfast or a treat.  Ya gotta love a green smoothie when it tastes like cake batter.  

The following recipe was adapted from one by Mama Pea, over at ~ Peas & Thank You.  If you haven't been to her site, go check it out, it's awesome!!  She makes the most amazing vegan food & smoothies.  Plus, she is funny as all get out.  After reading one of her posts, I was inspired to rush right into my kitchen to make her Cake Batter Green Smoothie, but I was missing a bunch of the ingredients she called for.  I just used what I had on hand that sounded like it would create a similar taste.  Not having the exact ingredients for a recipe will NEVER stop me.  As Monty Python once said: Adopt, adapt & improve!

I must say, the shocking green smoothie turned out fantastic!  Of course, Roy wouldn't touch it with a 10 foot pole, because of the vibrant green color.  Sucker!  His loss was my gain ~ all the more for meeee!  J tried it & liked it.  He won't pass up anything that tastes like cake batter...and you shouldn't either.  Thanks for the bit of green inspiration, Mama Pea! 

Green Cake Batter Smoothie 
makes 1 smoothie

Ingredients

• 2 cups  prewashed/bagged baby spinach
• 1/2 cup fat free milk
• 1/2 cup plain yogurt
• 1 scoop vanilla whey protein powder
• 1/4 cup quick oats
• 1 tsp almond butter
• 1/2 cup silken tofu
• 1/2 tsp vanilla extract
• 4 slices frozen banana (cut into approx 1/2 inch slices)
• 6 ice cubes
• 2 packets Equal, or to taste (or sweetener of choice)

Directions
Throw all ingredients in blender & blend until smooth.

What an easy way to eat your greens ~ enjoy!

Tofu 'Shrimp Cocktail' with Kale Salad ~ Meatless Monday

I was tinkering around with tofu a while back and came up with a fun, vegetarian version of 'Shrimp Cocktail'.  Super simple to do... I just coarsely mash up a block of drained, extra firm tofu and then ~~ add my favorite spicy cocktail sauce, a little bit of finely minced celery & onion, a squeeze of fresh lemon juice, fresh ground pepper and an extra dash of hot sauce.  I like to serve it in a pretty glass with some crackers, just like you would a traditional shrimp cocktail.  (to me, it makes it feel extra special when I serve it like that)  I like to eat it along side a simple kale side salad, and I'm good to go.

I think this would make a great, light Meatless Monday lunch...  Or, maybe even try the Tofu 'Shrimp Cocktail' as an appetizer for your Meatless Monday dinner.  Enjoy!

Kamut ~ An ancient food, perfect for Meatless Monday

Kamut Berry Salad ~ Great  recipe over at Poor Girl Eats Well, it's really tasty.

I am trying to get more whole grains in my diet & decided to give kamut a try.  It is not actually a grain, but is a berry/kernel. (I think of it as a grain, as do most who cook it)  The rumor is it can be traced back to the time of the Egyptian pharaohs & is said to have been found in some of their tombs, but it's exact origins are shrouded in mystery.  It is being grown commercially again, since it has such a great nutritional makeup & taste. It has a chewy texture & a slight sweet/buttery corn flavor.  If I had to compare it to something, it would be posole / hominy, just a really mini, chewy version.  I get mine from a local co-up bulk bin, but I know they sell it in some grocery stores, too.

I made three different meals out of the pot of kamut grains/berries that I cooked.  I was surprised at how much one cup of kamut made, plenty for multiple meals.  I was able to create two hot pilafs ~ one with a Thai spin & one with a Mexican flair.  I then made a cold salad that had a fresh flavor that reminded me of salads I'd order in California.  All three were tasty, filling & had a satisfying texture.  Hope you get a chance to enjoy it to!

Thai Green Curry Kamut Pilaf ~ I mixed some Thai Green Curry Paste in a little water & added it to some cooked kamut, mixed veggies, crumbled tofu, Braggs/soy sauce & cilantro. Yum!

Mexican Kamut Pilaf ~ I mixed cooked kamut with some salsa, crumbled firm tofu, black beans, diced onion & chopped cilantro.  I heated it all up & ate it all up.  Super easy & tasty.

Making Friends With Tofu

Chipotle Grilled Tofu with Fresh Corn & Black Bean Salad ~ Turned out I had all the fixin's for a great salad. Love when that happens! :)

J & I really like tofu, Roy, not so much.  I usually use the extra firm tofu for cooking & firm silken tofu for dips or puddings.  I have found the secret to cooking with tofu is not to try to make it something it isn't.  It just doesn't have a real 'meaty' texture, so if I want a meatless 'meat' substitute, I'll use seitan.  That being said, dress up tofu with BBQ sauce or Teriyaki sauce & it makes a great meal, just not a meaty textured one. Enjoy tofu for what it is & savor the meal. 

Oven Roasted Portobello Mushroom, Red Pepper & Tofu ~ What is not to love when you get to eat a mushroom that is as big as a CD?

To cook extra firm tofu, I usually thin slice it, pan saute or grill it on my George Foreman Grill.  I'll  cut it into cubes & add to brothy soups.  It also makes a decent 'egg salad', just crumble, add some turmeric (to give it a yellow color) & then finish it just like your favorite egg salad recipe.  I also make a tasty tofu 'TLT' (a spin on a BLT) using the great Pork Chop Seasoning from Penzey's Spices to season the tofu. After posting these pictures, I've got a craving for tofu.  Now, I have to decide which one to make for dinner...   :) 

TLT (tofu, lettuce & tomato) Sandwich - Another big hit with both J & me. He begged for seconds. He wants me to make it for Roy... not holding my breath for the same response from daddy. Used my new spice mix from Penzeys, it gives the tofu a 'baconish' flavor. Excellent!! Go get some!
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysporkchop.html