Spicy Thai Basil Tofu + Veggies

fullsizeoutput_8d9

After 6 long weeks, my boo is HOME.

fullsizeoutput_8ce

We’ve done way longer obvio, but this time particularly sucked because we couldn’t speak. As soon as he came through the front door, I presented him with a list of 83 things I’d written down to tell him so as not to forget including inconsequential things like, “I put this new lamp together all by myself.”

fullsizeoutput_8d1

I got a couple of letters which was nice. I liked to pretend it was the 1940’s and I was just a sweet, naive debutante awaiting word from her handsome beau that all was well. Except in these letters he’s more interested in telling me about his meals (fajita chicken with rice and beans was a really good day) than professing his love.

fullsizeoutput_8d2

The best is just like getting back into a routine with each other. As much as I missed him, I got used to my evenings on the couch with Topanga, bingeing whatever our hearts desire. Only having to do laundry once a week. Having the tidiest home, with everything in its proper place. Really enjoying the numbers in the bank account because the online shopping queen was without his devices.  He, on the other hand, got used to sleeping in the wilderness surrounded by a bunch of dudes who hadn’t showered. Different strokes. It just takes like 48 hours to adjust when he returns. Like, I can’t lose my mind when he leaves his clothes on the floor and he can’t get mad at me because we, as a household, have adopted a new way of folding said clothes!

fullsizeoutput_8d4

Honestly, I’m just so happy he’s home. The house is finally starting to smell like itself – the perfect mix of Bath & Body Works candles and farts.

 

 

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of extra firm tofu, excess water drained (I like to wrap it in a towel + then press a heavy pan on top)
  • 1/2 a head of green cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup of carrots, sliced thin
  • 1 tbsp. of red chili paste
  • 1 tbsp. of brown sugar
  • 1 tbsp. of soy sauce
  • 2 tbsp. of lime juice
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 tbsp. of sesame oil
  • 1 tbsp. of olive oil
  • 1 cup of fresh basil, chopped
  • S+P, to taste
  • 1 tsp. of crushed red pepper
  • Brown rice for serving

How to:

  • In a lil bowl, combine chili paste + brown sugar + soy sauce + lime juice, set aside
  • Heat oils in a wok over medium heat
  • Add tofu + a lil S+P, cook until crisp to your desire about 6-7 minutes
  • Remove from pan
  • Add garlic + ginger, cook one minute
  • Add cabbage + peppers + carrots, cook 5-6 minutes
  • Add tofu + sauce in, cook for 2-3 minutes until combined + luscious looking
  • Turn off heat, stir in basil
  • Serve hot with brown rice
  • Wrap mouth around one end of the plate + tip your head back + mouth up, allowing all contents to gracefully slide into your pie hole

 

Adapted from here!

Eggplant Rollatini

fullsizeoutput_801

I’m dreaming in a British accent.

fullsizeoutput_7eb

And I blame my Great British Baking Show addiction.

fullsizeoutput_7f6

I’m convinced there has never been a happier show.

fullsizeoutput_7f8

Who knew the whole of the UK was filled with genius amateur bakers that can design giant towers of caramel in the shape of dinosaurs? And they are all just like normal blokes (see what I did there). Like, when did they find the time to do this? Do English folk not spend the entirety of their evenings watching Netflix like the rest of us? They must actually work to better themselves or something in their free time. They all just have the purest personalities. Just sweet cherub angel babies making their ginormous meat pies. I just love how they say every single word. Like how their r’s are so soft and their th’s sound like f’s and they add an r after words that end in a. Oh, and how they use “brilliant” to describe the really good bakes. And don’t act like you don’t tear up a little every time Paul Hollywood sticks out his hand for one of his infamous handshakes!!

fullsizeoutput_80c

It’s also inspired me to think I, too, can create a lion out of various freshly baked breads.

 

 

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 eggplants, peeled + cut into thin strips
  • 1 cup of whole wheat panko breadcrumbs
  • 1 tbsp. of flaxseed meal
  • 1 package of extra firm tofu, drained of water
  • 1/2 cup of roasted, unsalted sunflower seeds
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon
  • 2 tbsp. of garlic, minced
  • 1/4 cup of nutritional yeast
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Jar of your favie pasta sauce
  • Basil, for serving

How to:

  • Arrange eggplant slices in a colander + sprinkle with some S, let sit for about 15-20 minutes + let the water drain
  • Meanwhile, make a flax egg by combining flax meal + 3 tbsp. of warm water, stir + let sit in the fridge for 15 minutes
  • Meanwhile, pulse the sunflower seeds in a food processor until ground
  • Add tofu + process until combined
  • Pour that in a bowl + add lemon juice + zest + garlic + nutritional yeast +crushed red pepper + S+P, mix well + put in fridge until you’re ready to use
  • Pour your breadcrumbs in a bowl
  • Dunk an eggplant slice in the flax egg, then the breadcrumbs + coat on both sides, arrange on a lined baking sheet
  • Repeat with remaining eggplant slices
  • Bake 20 minutes or until crisp to your desire, flipping once
  • Let cool for a few minutes until you can handle your slices
  • Add a scoop of your tofu cheese to one end of your eggplant slice + roll, arrange in a greased baking dish
  • Repeat
  • Pour sauce on top + bake for 15 minutes
  • Serve warm with basil
  • Put on your cargo pants + pop a rollatini in all your compartments for convenient snacking

Vegan Ravioli

fullsizeoutput_1fa

Quick! I need a way to stream every football game in the country on any screen in my house legally and for free.

fullsizeoutput_1e7

We have officially been cable-free people for three months.

fullsizeoutput_1e6

For the most part I feel like we are happier, dumber people. We’ve saved a ton of money and know nothing about what’s going on in the real world. It’s so dope.

fullsizeoutput_1e5

Until my husband remembered it’s football season and I remembered I am the Seahawks number one fan! We are in a serious predicament here. I cannot not dress Topanga and I up in our matching jerseys and prance around the house screaming at the television. I just won’t do it. Our other option is to post up at the local Buffalo Wild Wings and bribe the bartenders to put all of the screens on the games we want also kicking out all other patrons. But I’d have to pack my own snacks and that involves a lot of advanced planning. I suppose we could break down and buy some sort of football package, but I prefer the weekly bi-weekly agony and complaining.

fullsizeoutput_1f7

Until then, we will refresh ESPN’s homepage while bingeing Queer Eye.

 

 

Time: 2 hours (prep _ cooking) | Serves: 3-4

Ingredients:

  • 2 cups of all-purpose flour
  • 1/2 cup of whole wheat flour
  • 1 block of extra firm tofu, water drained
  • 1/2 cup of roasted, unsalted sunflower seeds
  • Juice of 1/2 a lemon
  • Zest of 1/2 a lemon
  • 3 tbsp. of garlic, minced
  • 1/4 cup of nutritional yeast
  • 4 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Basil, for serving

How to:

  • In a large bowl, combine flours + a pinch of S, stir
  • Make a well in the center + add 3/4 cup of water + 3 tbsp. of olive oil, stir until you got a doughy thang
  • It’ll likely be a lil dry, so go on with your bad self, add another 1/4 cup of water, combine well
  • Once you have a dough ball, put on a floured surface + begin to knead for a full 10 minutes
  • Place back in a bowl, cover with plastic wrap + refrigerate for an hour
  • Meanwhile, pulse sunflower seeds in a food processor
  • Add tofu, process until combined with seeds
  • Pour all of that in a bowl + add remaining olive oil + lemon zest + lemon juice + garlic + nutritional yeast + crushed red pepper + some S+P, combine well
  • Remove pasta dough from refrigerator + cut in half
  • Take one half, roll out on a floured surface until a nice + thin rectangle, about 1/8 inch thick
  • With the long side of the dough facing you, use a lil cookie scoop + scoop some tofu ricotta onto one section + repeat until you fill up a lil row
  • Fold dough in half over the tofu ricotta + press gently around the ricotta to form lil squares
  • Wet your fingers + pinch the edges all together
  • Using a pizza cutter, cut your lil guys, making sure to continue pinching the edges to tuck away all the filling + place on a plate
  • Repeat with the other dough half
  • Bring a pot of salted water to a boil
  • Cook 3-4 at a time until raviolis pop to the top, about 3 minutes
  • Serve hot with basil + your favorite tomato sauce – here’s mine – sans the cheese
  • Rub saucy raviolis on face like a luxurious mask + draw yourself a bubble bath + nibble on the lil guys while you relax, you deserve it

 

Recipe from Thug Kitchen!