Mango Edamame Salad with Pan Seared Tofu

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Mango_Salad

Here’s a weeknight dinner that’s sure to please the whole brood… including the cook (it takes only 30 minutes to prepare). Slightly under ripe mangos and whole kernel corn put this salad on the sweet side while fresh chopped cilantro adds a pop of freshness. The tamari-garlic tofu is slightly salty, for a nice flavor combo overall.

Ingredients

Salad

  • 2 cups under ripe mango (fresh or frozen), diced
  • 1 cup frozen shelled edamame, cooked & cooled to room temperature
  • 1 cup frozen corn kernels, cooked & cooled to room temperature
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1/2 red bell pepper, chopped
  • 2 green onions, chopped
  • Handful fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons tamari
  • Fresh cracked pepper to taste



Tofu

  • 1 450g package firm tofu, cut into strips
  • 2 green onions, chopped
  • 1 large clove garlic, crushed
  • 1/3 cup tamari
  • 1/3 cup water
  • 1 tablespoon agave
  • pinch red pepper flakes (optional)
  • Fresh cracked pepper to taste



Preparation

  1. Combine all the tofu ingredients – minus the tofu – in a large resealable bag. Give them a good shake to combine; add your tofu and allow to marinate while you prepare the rest of the meal. Ideally, 20 minutes or more.
  2. Make your salad dressing by combining the olive oil, rice vinegar, sesame oil and tamari. Place the remaining salad ingredients in a large bowl and toss gently with the dressing to combine.
  3. In a large nonstick skillet, heat a 1-2 tablespoons of oil over medium-high. Add your tofu strips and sear 2-3 minutes each side. Remove the tofu and turn the heat up to high. Add the leftover marinade and reduce for a couple minutes.
  4. Serve the salad and the tofu with your favorite whole grain (try buckwheat noodles or brown rice) and top with a drizzle of the marinade reduction. Enjoy!

Mexiquinoa Salad

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There’s an awesome organic grocer near our place called Ecollegey. Their kitchen makes many delicious prepared foods, among them is their Mexiquinoa Salad. Here is my take on this meal-in-a-bowl.

Ingredients

  • Juice from 1 & 1/2 lemons
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 cup quinoa, cooked & cooled to room temperature (cook yours in veggie broth for extra flavor)
  • 1 1/2 cups corn kernels, cooked
  • 1 can black beans, drained and rinsed
  • 1/2 pint grape tomatoes, quartered
  • 1/2 red bell pepper, diced
  • 1/4 red onion or 2 green onions, chopped
  • 1 jalapeno, seeded & minced (optional)
  • Handful fresh cilantro, chopped
  • Salt & fresh cracked pepper to taste

 

Preparation

  1. Prepare the dressing by mixing together the lemon juice, olive oil, cumin and salt and pepper.
  2. Place all other ingredients in a large salad bowl and toss gently with the dressing. Season with additional S&P if needed.

 

This meal comes together in as little as 25 minutes, making it weeknight approved in my books. Get organized by starting your quinoa right away, then prep your veggies while it cooks. As soon as the quinoa is done, transfer to a heat safe bowl and pop it in the fridge to a) prevent it from over-cooking and b) to speed up the cooling process. We actually love eating this salad while it’s still slightly warm so don’t be afraid to jump right in.

Spring Pea, Walnut & Feta Pesto

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Spring is finally here, and with it the bright colors and flavors of my favorite season. Pair this pesto with gourmet crackers or toasted baguette as a snack/appetizer or turn it into a meal by tossing with your favorite pasta and veggies like peas, asparagus or broccoli.

Ingredients

  • 2 cups fresh or frozen peas, cooked
  • 1/2 cup toasted walnuts
  • 1/2 cup feta cheese
  • 1 1/2 cloves garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • Zest from 1/2 a lemon
  • A squeeze of fresh lemon juice
  • Salt & fresh cracked black pepper to taste

 

Preparation

  1. Combine all ingredients in a large food processor and process until texture is smooth and creamy. Season with salt and pepper.
  2. Serve & enjoy!

 

Mediterranean Orzo Salad

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orzo_salad

This here pasta salad is a potluck favorite because it’s simple to prepare and oh-so flavorful. Of course you don’t have to share it with others. It makes an equally perfect side for family dinners or turn it into lunch by enjoying it with your favorite soup or green salad.

Serves 6-8

Ingredients

  • 1 1/2 cups orzo pasta, cooked, drained & rinsed
  • 1 14oz can white or red kidney beans, drained & rinsed
  • 3/4 pint grape tomatoes, quartered
  • 200g feta cheese, cubed
  • 1 French shallot, finely chopped (or a 1/4 red onion)
  • 4-5 slices sun-dried tomatoes, finely chopped
  • 10-12 leaves fresh basil, chiffonade
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • A small squeeze honey (for babies under 12 months, skip the honey; it’s dangerous)
  • Fresh cracked pepper to taste

 

Preparation

  1. In a large mixing bowl, combine the pasta, beans, tomatoes, feta, shallots, sun-dried tomatoes and basil.
  2. In a small bowl, whisk together the dressing: olive oil, vinegar, honey and black pepper. Pour the dressing over the the pasta mixture and stir to combine. Garnish with more fresh basil and enjoy!

 

For a gluten-free and protein-packed variation, try quinoa instead of orzo. Simply follow the package directions for cooking this mighty seed and don’t rinse!

Waffle Iron Fire Cheese Sandwiches

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Ah, fire cheese. It’s how my 2 year-old nephew refers to all forms of delicious melted cheese, whether he finds it in quesadillas, on pizza or in this case, a grilled cheese sandwich. This here recipe isn’t much of a recipe. Rather it’s some weeknight inspiration for getting food onto the table – quick! We made 2 versions tonight: one with apple and sharp cheddar; the other with tomatoes, spinach, fresh basil and parmesan. Both were devoured.

Ingredients

  • Whole grain sliced bread
  • Cheese of your choice, grated (go crazy and use multiple cheeses in 1 sandwich)
  • Thinly sliced toppings of your choice (try pears, apples, tomatoes, smoked tofu, spinach – the options are endless)
  • Butter or margarine, optional

 

Preparation

  1. Haul out the under-used waffle iron and set it to medium heat. Meanwhile, assemble your sandwiches. If using butter or margarine, lightly spread on the outside of the bread.
  2. Place your sandwiches in the waffle iron and squeeze the lid shut. Let cook until the top and bottom of your grilled cheese is golden and crispy, about 3 minutes.
  3. Remove from the waffle iron and serve with a side soup, salad or sliced fruit. But be careful! The deliciously cheesy inside is HOT – hence the term fire cheese 🙂

 

Thanks to my fave magazine, Real Simple, for providing the inspiration. I can’t wait to re-purpose my other rarely-used kitchen appliances.

Peanut Butter – Banana Energy Cookies

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These yummy peanut butter ‘cookies’ are a great snackable for tiny travelers. I use the term cookie liberally because these contain no sugar, eggs, gluten or other common cookie culprits. Just good stuff like all-natural peanut butter, ripe bananas and whole grain oats.

Ingredients

  • 2 tablespoons ground flax mixed with 6 tablespoons water (allow to sit 5 – 10 minutes while you prep the rest)
  • 2 cups quick-cooking or rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon each baking powder and baking soda
  • pinch salt (optional)
  • 2 very ripe bananas, mashed
  • 1/2 cup all natural peanut butter
  • 1-2 tablespoons agave nectar (optional)
  • 1 teaspoon vanilla extract
  • 1 cup raisins

 

Preparation

  1. Preheat oven to 350 F. In a large mixing bowl, combine all dry ingredients. In another mixing bowl, stir together the wet ingredients, adding the flax mixture last.
  2. Combine wet and dry mixtures then gently fold in the raisins.
  3. Use spoons to drop each cookie onto a parchment lined baking sheet or shape each cookie by hand. Place in the oven and bake 12 minutes or until golden brown. Transfer to a wire rack to cool.

 

Paige adores these cookies and since they’re made from wholesome ingredients, we’re happy to oblige. They’ve saved us on numerous rushed mornings before school/work and they make a great outing/travel accompaniment.

Egg Planet Breakfast (Lunch & Dinner) Sandwiches

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ImageWhen us kids were little, our next door neighbor would sometimes babysit. She ran a tight ship but we didn’t mind because man, did she know her way around the kitchen! Our favorite meal: egg planets (aka: souped-up scrambled eggs on an English muffin). But hey, kids are simple creatures and we would request this breakfast specialty morning, day and night. 20 years later I still love egg planets, and yes I still make it for breakfast, lunch and dinner. Mrs. Anne, this one’s for you.

Serves 3

Ingredients

  • 1 tablespoon olive oil
  • 3 green onions, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 tomato, finely chopped
  • 6 eggs, lightly beaten
  • a splash of whole milk
  • Salt & pepper to taste
  • 3 whole wheat English muffins, halved & toasted
  • Toppings of your choice (like cheese, avocado, tomatoes, spinach, etc.)

 

Preparation

  1. In a large non-stick skillet, heat olive oil over medium heat. Add the green onions, red pepper and tomato and saute a minute or 2.
  2. Whisk together the eggs and the milk and season with salt & pepper. Add to the skillet and cook until eggs are done. Serve and enjoy with your favorite toppings.

 

Eggs are a Paigelet favorite and perfect for rushed weeknight dinners. They’re also awesome for brunch-hosting because an extra large batch can serve a lot of people while dirtying few dishes. You can easily make this recipe vegan by substituting eggs with extra firm tofu and ditching the milk. Just be sure to add a generous sprinkling of nutritional yeast for a rich umami burst of flavor.

 

Smoked Tofu BLT

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ImageIt’s Monday night and time to get tactical in the kitchen. Enter the smokey tofu BLT sandwich: served on a toasted wholewheat English muffin and with tofu instead of bacon, this weeknight go-to is as yummy as it is healthy. Plus, it takes only 10 minutes to put on the table.

Serves 3

Ingredients

  • 2 tablespoons olive oil
  • 1 210g package smoked tofu (try Soyganic), cut into thin strips
  • 1 tablespoon real maple syrup
  • 2 teaspoons nutritional yeast
  • Fresh cracked salt & pepper
  • Pinch cayenne pepper (optional)
  • 3 English Muffins, toasted
  • Baby spinach
  • Tomatoes, cut into rounds
  • cucumber, cut into rounds
  • Mayonnaise (use a vegan version if you prefer)
  • Dijon mustard

 

Preparation

  1. In a large non-stick skillet, heat olive oil over medium-high heat. Sprinkle both sides of tofu strips with nutritional yeast, salt & pepper and cayenne if using. Drop into the hot pan and add the maple syrup; sear each side for about 1 minute, until golden and crispy.
  2. Build your sandwich using condiments, veggies and seared tofu. Serve with your favorite soup or salad.

 

Perfectly ripe, flavorful tomatoes are a must-have for this dish. In winter months we use cocktail tomatoes instead of full-sized ones; they’re far superior in taste and texture. We also use spinach in place of regular lettuce. Yum and yum.

Authentic Veggie Bolognese

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bolognese

This vegetarian version of classic bolognese sauce rivals the real thing thanks to umami-rich ingredients like tempeh, mushrooms and the rind from an old brick of Parmesan cheese. Loaded with fresh veggies, this one-pot meal requires a good amount of chopping time,  plus an hour or more on the stove to let the flavors meld. It’s time well sent though, as this big ol’ pot of bolognese makes plenty of sauce to enjoy now, with much more for freezing. This recipe is a veggie adaptation of Ricardo’s Weekend Cooking Bolognese Sauce.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 package tempeh, coarsely grated
  • 4 cloves garlic, crushed
  • 1 cup dry red wine (use an alcohol-free version if you prefer)
  • 1/2 cup milk
  • 2 carrots, coarsely grated
  • 1 small zucchini, diced
  • 1 small eggplant, diced
  • 1 green pepper, chopped
  • 1/2 pint mushrooms, diced
  • 2 28oz cans San Marzano tomatoes, chopped
  • 1 cup green lentils, cooked & well drained
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 small Parmesan cheese rind
  • Nutmeg to taste
  • Salt & pepper to taste
  • Chopped fresh basil for garnish (optional)

 

Directions

  1. In a large saucepan, brown the onions, celery and tempeh in olive oil. Add the garlic and cook a minute longer.
  2. Add the wine and cook until it reduces by half. Add the milk and simmer gently for 5 minutes.
  3. Add remaining ingredients (except fresh basil) and cook, uncovered, over low heat for 1 – 1.5 hours.
  4. Serve over your favorite whole grain pasta, garnished with fresh basil.

 

You’ll notice that this recipe calls for cooking wine – a controversial subject for some parents. Go with whatever you’re most comfortable with. Good substitutes include alcohol-free wine or a hearty vegetable stock.

Favorite Things Salad with Crispy Garlic Tamari Tofu

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Favorite THings Salad

This meal features Paige’s favorite foods of all time: grape tomatoes, peas and whole corn kernels–with tofu on the side. Light and fresh, it’s the perfect lunchtime fare and made using frozen veggies, you can enjoy it year-round. This dish is a really fun one for older babies developing their pincer grasp with tons of tiny and colorful shapes to choose from.

Serves 3

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or 3/4 teaspoon agave nectar (Warning: honey isn’t safe for babies under 1 year old – use agave nectar instead)
  • 1 dry pint grape tomatoes, quartered
  • 2 green onions, finely chopped
  • 6 leaves fresh basil, finely chopped
  • 1 1/2 cups frozen corn kernels
  • 1 1/2 cups frozen peas
  • 1 package extra firm tofu, halved height-wise and cut into strips
  • 3 cloves garlic, crushed
  • 1/3 cup flour (try chickpea or almond)
  • Tamari, to taste
  • Salt & pepper to taste

 

Preparation:

  1. Bring a medium pot of water to boil, add the peas and corn and cook for 1-2 minutes at a rolling boil. Drain and rinse under cold water to stop the cooking process – set aside.
  2. In a medium mixing bowl, whisk together 3 tablespoons olive oil, balsamic, Dijon, sweetener and salt and pepper. Add quartered grape tomatoes, drained corn and peas, green onions and basil. Toss gently to combine then set aside.
  3. In a large non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the crushed garlic and saute about 30 seconds, until fragrant but not browned. Place flour in a shallow dish and season generously with fresh cracked pepper. Coat each tofu strip in the flour mixture and place in the skillet. Lightly season with tamari, frying each side about 2 minutes. Serve and enjoy with the corn, pea and tomato salad.