It's mid-May here in Alaska.
Long live Winter!
I will mourn skiing, rosy cheeks, individual snowflakes and the crunchity crunch of the snow beneath my feet the most.
Zesty Coconut-Lime & Tofu Soup
It's been snowing. Yes, that's right, more snow. I'm freaking out with excitement okay with it. I love the snow and I'm always a little mournful when I know the last snow has fallen.
Well, I thought that was a few weeks ago when we had that unseasonably late snowfall. Now, let me be clear...this mid-May snow is not just a few flakes. This is A LOT of snow. So you can imagine my surprise when a few weeks later we now have even more snow! Voila! It's a spring miracle! Though it only sticks a day or two.
Anyways, with the snow and whatnot, I thought it was a good idea to make a nice robust soup. It's reminiscent of spring, light yet filling, and piping hot. Todd kept asking me about the soup broth. "It's killer! I mean it's really, really good! How long does it take to make this? Whatever combination you have in the broth, I need you to remember it. Can you do that? God, that broth is so good. Can we make it again?" Those are direct quotes.[gallery type="rectangular" ids="540,542"]
Here's what made it so great...the addition of fresh ginger, hand-squeezed lime juice and coconut milk lend a super zesty, zingy bite that's balanced with coconut-y creaminess. This soup is super flavorful and of course super nutritious.
Zesty Coconut-Lime & Tofu Soup
Inspired by Oh My Veggies
Serves 4-6
- 3 1/2 cups vegetable broth (I made my own bad ass broth...more on that later)
- 1/4 tsp. salt (optional)
- 2 inch piece of fresh ginger, peeled and thinly sliced
- 1 (13.5 oz.) can of full-fat coconut milk
- 15 oz. of extra firm tofu, cut into small cubes
- 5 large brussels sprouts, thinly sliced
- 1/2 cup lime juice (about 2 limes, don't you dare use bottle lime juice)
- 3 Tbsp. liquid amino acids or soy sauce
- 1 Tbsp. brown sugar
- 1/4-1/2 tsp. red pepper flakes
- small splash of rice wine vinegar
- 1/2 cup fresh cilantro, chopped
In a large saucepan, bring the vegetable broth, ginger slices and salt to a boil. Once boiling, cover and reduce heat to medium.
Next, add the coconut milk to the saucepan and stir. Add the tofu and the brussels sprouts and simmer for 5 minutes, uncovered. Finally, add in the remaining ingredients and simmer for another minute or two.[gallery type="square" ids="543,545,544"]
A note about the lime juice. Use fresh squeezed lime juice. If you're feeling rebellious and you use bottled lime juice you will be very, terribly sad and you will regret it. There is a time and a place for bottled lime juice and this is not it. Period. Don't do it. I've got my eye on you.
Wow, that was intense, sorry. Moving on...soup's up! Garnish with extra cilantro or basil or better yet mung beans too! My main store decided not to stock them anymore. Poo. It's okay, this soup was so good it didn't need them. Yum.
Sweet & Creamy Strawberry Basil Milk
Basil and strawberries go so well together. Did you know?
The other night I was craving some sweet, strawberry milk. Alright, the brass tacks of it was that I just flat-out wanted something sweet. I also had some strawberries in the fridge that I needed to use up...and that's the damn truth. Being the fancy grown up that I am, I needed a sophisticated strawberry beverage. I didn't want a little children's milkshake and I definitely didn't want a hardcore smoothie, and that is when creamy strawberry milk came to mind. I had to find a way to make it a little snooty though, and what better way than by adding some luscious basil!
Okay, full disclosure, I totally made this with boxed soy milk! I know, AND it was sweetened...I was not aware of that fact, however, when I purchased it. My grocery store had some of those soy milk cartons that don't need to be refrigerated on clearance and so I bought a few for emergencies or when I ran out of my homemade nut milk. Whew, and let me tell you an emergency happened that night. I was craving some sweet, strawberry milk! Alas, I was out of my homemade coconut milk, and so the boxed soy milk came to my rescue.
Sweet & Creamy Strawberry Basil Milk
Inspired by...me!
Serves 2
- 1 1/2 cups soy milk (or nondairy milk of choice)
- 7 fresh medium-sized strawberries
- 1/2 cup frozen sliced strawberries
- 1 medium basil leaf
- 1 tsp. erythritol (or other sweetener)
- small squirt of honey
- 1/4 tsp. xanthan gum (optional, but it will give the milk a lovely, creamy texture)
Place all the ingredients in the blender, starting with milk first and then blend baby blend! Make sure to give it a good whirl for a least a minute or two, letting the xanthan gum work it's creaminess goodness all about.
This was a sweet and rich (without being heavy) creamy nighttime snack. It lulled me to sleep and soon I was dreaming of dancing strawberry angels...okay that last part isn't true, but it was super duper delicious.
It's a super simple little recipe and if there's some lost and forsaken strawberries stashed somewhere in the depths of the fridge, don't give up on them. Make this milk and give them the honour the deserve.
