Not So Noodle Soup

 Not So Noodle Soup

• one package Tofu Shirataki "noodles"
• 3 cups vegetable broth
• one small onion
• one cup diced carrots
• salt and pepper to taste

Yes, it's summer and the thought of eating soup when it's this unbelievably hot may not have everyone running for their spoons, but admittedly, I can get tired of waiting for the cooler weather to come around to enjoy a nice bowl of soup.  With that in mind, I decided to try something new.  Of course, noodle soup is not a new idea, but for me, using tofu based noodles instead of pasta noodles was a little different.  Right?  For this, I used something called Tofu Shirataki (a pasta alternative using a blend of yams and tofu) to make this soup.  You don't have to worry about looking for it at some specialty food store if you're interested because I found this at Shop-Rite and it was pretty cheap.  Here's a photo of what it looks like:

The "noodles" are vegan, low-carb, low-calorie, and gluten-free, so if any of that sounds good to you, I'd suggest picking it up and seeing if you like it.  It doesn't taste exactly like pasta, but that's because it's not.   You know?  OK...first, you'll need to drain, rinse, and dry the noodles before adding them to the soup.  I did that and simply dried and pressed them on some paper towel.  Like this:

 

Let them hang out on the side while you get the rest of the soup going.  Add the broth to your soup pot and cook on medium-high.  Toss in the onion and carrot once you've diced them all up.  Let this cook for about 10-15 minutes or so.  Add in some salt, pepper, or other spices if you'd like.  

After the broth has been sufficiently simmering away, add the noodles to the pot and continue to cook on low for another 5 minutes.  The noodles really don't need long to cook, so after 5 minutes, taste one.  If you think it needs a little more time, give it some time.  Good things come to those who wait....or whatever. This is your call.  You're the chef! 

My thoughts:  the Not So Noodle Soup is a welcomed change and can be a healthier option for anyone interested in eating less pasta or adhering to a gluten-free diet.  Or maybe you're like me and you just want to try something a little bit different.  

Lastly, here's the finished soup...close-up style:

All-in Super Salad Bowl

All-in Super Salad Bowl

The ingredients are going to vary for this one, but for specificity's sake, the items pictured are:

• romaine lettuce (bagged)
• sliced onion (half of a small onion)
• mushrooms
• shredded carrots
• diced grape tomatoes 
• alfalfa sprouts
• sliced cucumbers
• goddess dressing (I love this stuff, but you can use any dressing you prefer)

This post is a dedication to those of you that like to eat salad (or want to eat more salad), but don't want to be all fancy about it.   Recipes that call for ingredients you have to get at a speciality market or involve crazy time consuming preparation are not the most accessible.  Don't get my wrong, a "fancy" salad is appreciated, but sometimes you just want to grab a bunch of ingredients from your refrigerator and dump them all into a bowl.  Which is exactly what I did.  The key is to make sure you will indeed eat more salad is to keep your fridge stocked up with fresh fruits and veggies.  Otherwise, you end up becoming bffs with your delivery guy who may or may not be judging you as you open the door in your pajamas for the 3rd time this week.  I'm not saying this has happened to me (it has), and that it won't happen again (it will), but in the summer months especially, I try to eat on the lighter, cooler side.  When there's a heat wave moving through your city and you spend all day feeling hot and gross, salads are seriously the way to go.  Having the ingredients ready and handy will do the trick.  

This is the All-in Super Salad because whatever was "all-in" the fridge, I put into the bowl.  Simple as that. Check out your local farmers market and see what's good and in season.  Stock up on whatever looks good.  If your favorite supermarket is having a sale on mushrooms or baby carrots, grab them! The Shop-rite in South Philly always has a good deal on bagged lettuce. so I buy as many as I can when I'm there because if it's in my fridge, I'll eat it.  My point is: eating healthfully doesn't have to be expensive, time consuming, or without flavor.  In fact, I like making this kind of salad so much, I'm thinking about buying a bigger bowl.  Now, eat and be happy!

Spicy Basil Asian Grill: Green Curry with Tofu

Green Curry with Tofu

• from Spicy Basil Asian Grill in Denver, CO

Now, I do not know how to make good curry, but I do know how to eat it!  I recently returned from a trip to Denver, CO and wow, what a special city it is!  Everything is awesome out there, including the food!  I wanted to post this photo because I looooove curry and this was a particularly good one.  A spicy, flavorful curry by the foot of the Rocky Mountains?  I'm sold!  Plus, look at the presentation!  So nice!  Spicy Basil is located on South Broadway in Denver and not only is the food tasty, but they have a pretty decent beer selection as well.  Pleasantly surprising indeed!  

Here's a close up of the green curry:

Sticky Fingers

A few weekends ago, I went to Washington D.C. with some friends and while there, we visited Sticky Fingers.  It's all vegan and all awesome!
Here's what I ate...

This is the french toast platter of deliciousness.  French toast, blueberry jam, tofu scramble, "cheesy" grits, and tempeh bacon.  Soooo good!

Hello sticky bun!  If you ever go to Sticky Fingers....get this!!
Visit their website too: http://www.stickyfingersbakery.com/

Grilled Vegetables

Grilled Vegetables

• eggplant
• asparagus spears
• zucchini
• yellow squash
• olive oil
• balsamic vinegar
• salt and pepper

I snapped this picture with my phone at a recent barbeque and decided to share it here.  Warm weather is perfect for grilling and as far as I'm concerned, grilling vegetables could not be easier or more delicious.  This is a true statement; don't attempt to refute it!  Sometimes it truly is the simplest things that are the most satisfying, and I believe this fits into that category.  All I did was mix up (in a small bowl) the olive oil, vinegar, salt and pepper to use as a seasoning for the veggies. I thinly sliced each vegetable (except for the asparagus---duh!), placed them on the grill, and brushed them lightly with the dressing mixture.  They spent about 10-15 minutes on the grill and less than that on my plate since I promptly devoured it all, quickly going back to grill up some more. 

Additionally (and not pictured), I made myself a grilled veggie sandwich by placing some of the grilled eggplant and zucchini onto a whole wheat hamburger bun, adding a little lettuce, tomato, and a spread of hummus for flavor and to serve as a nice binding element.  A big, deserved thank you to mother nature for making so many awesome, delectable vegetables that I was able to stuff my face for one solid, grill-filled afternoon.

Cucumber Rolls

Cucumber Rolls

• 1 cucumber (peeled and sliced lengthwise)  
• white rice
• nori sheets

Warning:  These cucumber rolls are delicious, and you will want to eat many of them.  Not a problem though, right?

I wrote previously about making avocado sushi rolls and how completely awesome they are, and the technique/payoff for your palate is just the same for these.  Follow the instructions for the avocado sushi rolls, but substitute cucumber instead of the avocado.  The cucumber rolls are good if you want a light dinner that still fills you up. Plus, not everyone is as crazy for avocados as I am, so this is a superb substitute.  Don't forget wasabi and soy sauce for the rolls!  They really make a difference.

It's Spring! Pasta Salad

It's Spring! Pasta Salad

• 1 box fusilli pasta (preferably whole grain and for fun, multi-colored)
• 1 can chick peas
• 3/4 cup chopped carrots
• 1 small diced onion
• balsamic dressing (or make your own with olive oil and balsamic vinegar)
• oregano seasoning
• salt and pepper to taste

Out with the cold.  In with the...pasta salad.  Warmer weather calls for certain dishes...and this is one of them.  Pasta salad is synonymous with spring/summertime and with the welcomed, significantly nicer weather lately, I had myself a craving.  When I think of pasta salad, I think of my mom and growing up at our house in New Jersey.  She made the BEST pasta salad (as I'm sure everyone's mom does)...fresh, ripe Jersey tomatoes, perfectly cooked pasta, the crunch of an onion, and a simple dressing.  So good!  Now, while I can never attempt to match her recipe, I like to play around with a few PS dishes of my own.  My absolute favorite thing about pasta salad is that it tends to get better the longer it meshes together in the fridge.

It doesn't get much easier than a pasta salad recipe.  I'll break it down quickly because the description does not need to be unnecessarily verbose.  Cook the pasta.  Put the cooked pasta in a big bowl.  Add the onion, carrots, and chick peas.  If you're using a pre-made dressing, add a little bit, taste it, and add more as you see fit.  If you are making a homemade dressing, it's really easy.  I don't even measure it (if you're into counting calories or anything else, then by all means, measure it out); just add a few splashes of olive oil and stir it in the pasta salad.  Coat the pasta, but for goodness sake, don't drown it.  I'm not a fan of oily food anyway.  Once you have the desired amount, add a few splashes of balsamic vinegar (less than the amount of oil you used).  Careful here because you don't want to overpower it.  You can't take that vinegar back!  Add some seasonings and when it tastes the way you want it, store it in an airtight container and pop it in the fridge.

I let mine sit overnight and came home from work a very happy gal.  I completely demolished it!   I'm telling you, let it sit.  Also, if you're not into any of these add-ons in the pasta salad, make up your own! Tomatoes (when in season) are killer ingredients to any pasta salad and fresh, raw, crunchy red or green peppers are awesome in there too! Happy spring eating!