Tag Archives: vegan

I really love sauce.

At different points in my life, sauce love has been a downfall. For example, circa 2007-2008 when I was on the hunt for the perfect Alfredo sauce. And then started making it. You know I love me some butter. But if you put a truck load of butter and cream on white pasta, inevitably, you’ll become a truck load of butter. It’s just the way it is.

Anyway, I’ve recently discovered what a reduction of balsamic vinegar is. I’m not sure why no one told me about this. Except that  now, I’m reducing bottles of vinegar daily. And loving it.

Over fresh tomato chunks… Delightful!

Over LaLoo’s Snowflake goat’s milk ice cream?

O M G.

So, that’s one sauce I’m loving these days.

The other is a sauce I’ve loved for over a decade. It’s one of the signature sauces from Angelica Kitchen in NYC, and I would probably eat a paper bag if you dipped it in this stuff. While the actual sauce in the restaurant is the best ever, this recipe does come close, and is simply delicious on steamed veggies, buckwheat noodles, brown rice… Anything really.

SOBA SENSATION SAUCE

I’m linking you to Martha Stewart’s page, because she took the sauce recipe from the actual Angelica Kitchen cookbook. You know how I am with recipes, which is probably why my version never tastes the same twice AND isn’t exactly as it is in the restaurant…

You’ll notice that the proportions of rice vinegar, sweetener, tamari are equal. I used maple syrup in place of brown sugar and just adjusted the amount of water needed. I omitted garlic, as I’m not a huge fan of raw garlic. I did put the fresh ginger and that was delicious.

Good stuff!

Well, my friends, it is Friday. In exactly 7 days, I will leaving my only son and traveling across the country to drink wine, eat, and sleep in peace. I’m already having mini panic attacks. I know he will be fine. I know that. But suddenly the thought of being away from him for more than a few hours is extremely overwhelming! So I’m really excited + really freaked out.

Ladies with kids – how was it your first time leaving your little one? Did you freak out?

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Here’s a quick recipe for you, great for using up leftover veggies you may have hanging around. I apologize in advance for the imprecise measurements. I’m very much a “go slow and taste often” type of kitchen creator. I suggest you do the same for this one 🙂

Kitchen Sink Stir-Fry

Serves 2-4, depending on appetite size

1 Package Extra firm tofu

2-3 cups chopped veggies of your choice

2 tablespoons coconut oil

For the Sauce:

1 rounded tablespoon white miso paste

Approx 1/4 cup hot water

Soy sauce, tamari, or nama shoyu to taste

Approx 1/4 cup tahini

Sriracha to taste

2 tablespoons apple cider or rice vinegar

1 tablespoon maple syrup

First, preheat your oven to 350 degrees. Grease a pan with some of the coconut oil, spread the veggies out evenly, top with a little S&P and pop ’em in the oven for about 25-30 minutes.

While that’s roasting away, drain your tofu and wrap it in a couple of paper towels. Then put something flat and moderately heavy on top of it. This will get rid of excess moisture and make it brown up nicely. Today I let it “sweat” for about 10 minutes. You can let it go for an hour or two if you wanted. I had no patience.

Next, cut your tofu into bite sizes and set aside.

For the sauce, start by adding the miso to the hot water and whisking it up so they are all nice and blended. Then add your tahini. It should make a sauce that is the consistency of a creamy salad dressing. Taste! Then add your soy sauce. Taste! Add your maple syrup and your vinegar. Taste! Add your sriracha, stir some more, and taste again. Add more of whatever you like. It’s your sauce. Set aside.

In a large skillet, put the rest of the coconut oil in on high heat. Drop in your tofu, let it brown up nicely on both sides. By this time your veggies should be ready. Carefully pour them into the skillet with the tofu, and drizzle the dressing on top, tossing to coat evening. Give a few swirls around the hot pan, and voila! You are done.

The coconut oil gives this dish a little “Thai” flavor. It is gluten free(assuming your soy sauce has no gluten!), vegan, and delicious.