Healthy Tofu Curry

As a birthday present, I received two artisan tofu packages from a friend. One is tomato basil flavored and the other, curry. Yep, that's how cool being a foodie vegan is. You get unique tofu for your birthday. Obviously, I've been hoarding the stuff while trying to figure out what special dishes to make with them. I figured the curry tofu package was pretty self-explanatory. I was to make a curry with it. Which I did...it did not disappoint. 

This curry is full of tasty veggies including cauliflower and sweet potato that meld beautifully with aromatic spices and flavorful tofu. No need for special tofu though, this dish will be just as spectacular with plain tofu! 

Any ideas for the tomato basil one??

Healthy Tofu Curry

Serves 6 

• Aromatics:
• 1 Tbsp. coconut oil (I used unrefined) 
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2-inch knob of ginger, peeled and minced
• 1 Tbsp. ground coriander
• 1 1/2 tsp. ground cumin
• 1 tsp.  ground turmeric
• 1 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• 1/8-1/4 tsp. chipotle chili powder
• Sustenance: 
• 1 Tbsp. tomato paste
• 2 cups vegetable broth
• 1 small cauliflower, chopped into bite-size pieces
• 2 medium sweet potatoes, diced
• 2 large carrots, diced
• 12 oz. extra firm tofu, pressed and diced
• 4 medium fresh tomatoes, diced
• Conclusion:
• 2 Tbsp. lime juice
• fresh cilantro, chopped (for garnish)
• glass noodles, rice, or quinoa (to serve with curry)

Notes: I highly recommend prepping the ingredients before starting on this recipe. Measuring all the spices and chopping all the vegetables and tofu beforehand is a smart move for this curry. 

In a very large, heavy-bottomed soup pot heat the coconut oil over medium-low. Now, add in all the aromatic ingredients and saute until the onions become tender.

Next, blend in the tomato paste and the vegetable broth. Bring to a boil over medium-high heat.

Add in all the remaining sustenance ingredients and stir well to combine. Cover, turn to medium-low and simmer for about 20-25 minutes until the sweet potatoes and cauliflower are tender. 

Meanwhile cook any noodles, rice, or quinoa you'd like to serve the curry over. Conversely, it can be eaten alone. 

Once the vegetables are tender, remove from heat and stir in the lime juice.

Garnish with fresh cilantro and serve hot.

Oh yes, my friends, I am listing to Rixton – Me And My Broken Heart

German Word of The Day: Healthy --> gesund (pronounced: gehz-oond)

Good Deed of The Day: So sad! Help demand Justice for 5 Endangered Penguins Killed at Peru Rescue Center by signing this petition. 

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Mango Quinoa Salad

Cooking while on our vacation in the East Coast was, unfortunately, nonexistent...despite our best intentions. I told Todd that I would be just fine abstaining from Chipotle for the next 6-12 months, which is convenient since Alaska doesn't have any. So. Many. Sofritas. (That's their new vegan tofu burrito.) Yep, it's nice to be home and actually be able to form a meal once again. I was feeling pretty yucky-tummy due to the 10-day round of antibiotics coupled with two weeks of bagels, beer, burritos, pita chips, and hummus. So much hummus, you guys.

Anyway, this Mango Quinoa Salad is the absolute perfect combination of plant-protein, fresh herbs, crunchy nuts, and sweet fruit to refresh my palate and cleanse my body. I'm happily saying ta-ta to travel snacks, for a looong time. 

Clean eating at it's yummiest!

Mango Quinoa Salad

Serves 4-6

• Quinoa:
• 1 1/2 cups dry quinoa (I use red)
• 3 cups water
• Sustenance: 
• 1-2 ripe mango(s), peeled and diced
• 1/2 cup canned chickpeas, rinsed and drained
• 1/3 cup red onion, finely chopped (about 1/4 onion)
• 1/4 cup cashews, chopped
• 1/4 cup fresh basil, chopped
• 2 Tbsp. fresh cilantro (leaves and stems), chopped
• Dressing:
• 1 Tbsp. olive oil
• 1 Tbsp. lime juice 
• 1 tsp. kosher salt
• 1/2 tsp. vegan sugar 
• pinch of black pepper

In a large saucepan, bring the quinoa and the water to a boil over high heat. Then, reduce to a simmer and cover. Allow to cook for about 15 minutes, until the water is gone. Remove from heat and fluff with a fork. Set aside until ready to use. 

Meanwhile, combine the sustenance ingredients in a large serving bowl. 

Whisk together the dressing ingredients in a small bowl. 

When the quinoa is done, add it to the sustenance mixture and stir well to combine. 

Drizzle the dressing over the mixture and stir well to coat.

Allow to rest for about 10 minutes. Can be served warm or cold.  

Listening to Lorde – Buzzcut Season

German Word of The Day: To travel --> reisen (pronounced: rye-zen)

Good Deed of The Day: Oh SeaWorld, why won't you just go away already? Sign this petition to humanely release the Orca whale known as Tilikum to a sea pen for rehab.

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Sweet Potato Enchilada Casserole or Burritos

I've never been a big casserole person, we never really had them growing up. I hear they're kind of a midwestern/southern type-ah thang. Casseroles just aren't big in Alaska I guess. Whenever I think of them, for some reason I think one thing...church. I have no idea why, it's not like I went to any casserole brunches at any churches. We did have one exception however; green chicken chili casserole. It was one of us kids' favorite dishes growing up and was regularly requested for birthday dinners. My dad though, hated it. He's never liked chicken.  Anyways, I thought it was about time to try my hand at a casserole. No chicken though, ick. I'll take sweet potatoes instead, doesn't that sound better? Yes. This casserole is kind of like enchiladas for the lazy cook. I've only made enchiladas a few times but I'm pretty sure they might be one of those dishes that are always better when someone else makes them, you know? Or maybe I'm just an enchilada making failure? Either way, this casserole is the way to go. 

This enchilada casserole is an easy way to bring healthy, comfort food to the table. Feel free to pour a bit of homemade or store-bought enchilada sauce over the top of the casserole. I am strictly against tortilla sogginess, plus I don't' really like enchilada sauce so I used one chipotle chili in Adobo sauce to give this casserole a bit of an enchilada flavor without having to use a salty sauce. 

Sweet Potato Enchilada Casserole or Burritos

Serves 8

Notes: If you go the burrito route, they will be very juicy. Very good, but messy. I prefer to make the casserole but sometimes life calls for a burrito! Feel free to add more chipolte chilis for a spicier dish! 

• Sweet Potatoes: 
• 1 large sweet potato, scrubbed and diced
• drizzling of olive oil
• sprinkle of kosher salt
• dash of ground black pepper
• Filling:
• 1 15 oz. can of black beans, drained and rinsed
• 1 15 oz. can of sweet corn, drained and rinsed
• 7 oz. diced fire roasted green chilies 
• 1 canned chipotle pepper in adobo sauce, minced (optional)
• 1 cup shredded mozzarella or pepper jack vegan cheese
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• 1 vine-ripened tomato, diced (save half for topping)
• Conclusion:
• 6 large flour tortillas
• 1/2 cup shredded mozzarella or pepper jack vegan cheese
• 1 avocado, diced

Preheat oven to 375 F.

On a baking sheet, scatter the sweet potatoes and drizzle with olive oil. Sprinkle generously with salt and pepper and shake to coat. Bake at 375 F for about 40 minutes, or until the potatoes are tender. 

Meanwhile, combine the filling ingredients in a large bowl. When the potatoes are done roasting, add those to the mixture and combine. 

For the Burritos:

Transfer to a casserole dish and bake for 30 minutes. Brown a tortilla over a low flame and then fill with a portion of the sweet potato mixture along with some diced fresh tomato and avocado. Serve hot and careful, it will be juicy!

For the Casserole: 

In a large (10x14) casserole dish coated with a nonstick cooking spray, arrange two tortillas on the bottom. They should overlap and go up the sides of the dish a bit. 

Evenly distribute half the filling mixture on top. Follow with two more tortillas and then the other half of the mixture. Top with two tortillas. 

Bake at 375 F for 30 minutes. Remove from oven and scatter with 1/2 cup of vegan cheese.

Turn the oven to broil and adjust the top rack to the highest placement. Put the casserole on the top rack and broil for 5-10 minutes, until the cheese is melted. Careful to ensure that the tortillas don't burn. 

Remove from the oven and top with half the diced tomato and one diced avocado.

Allow to rest for 5-10 minutes, then cut into eight slices and serve hot. 

Listening to: Priscilla Ahn – Dear Sweetheart

German Word of The Day: Casserole --> Auflauf (pronounced: ouwf-laouwf) 

Good Deed of The Day: Help forgotten Romanian horses. No horse should be forced to pull excessively heavy loads while being beaten, neglected, and abused, only to end up in a slaughterhouse or starve to death. Please support this petition and help the terribly tortured horses in Romania live a better life. Sign this petition, here. 

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