Friday, October 22, 2010
Please excuse my extended hiatus! This is going to sound insane, but I finally accomplished my dream and moved to Japan! In my rush to get everything organized and packed, I somehow managed to misplace the cord that allows me to upload photos from my camera to my computer, and haven't had a free moment since I arrived in July to replace it (after all, going to school in a new country is a little stressful!). I've got some recipes on the back-burner, and after I replace my missing cord I will be ready to update on a semi-regular basis once again!
(Photos taken with my cell phone camera)
Thursday, June 24, 2010
I've moved back home with my mother for the next few weeks, and instead of taking over the kitchen and destroying it, I've toned things down for the time being. This has been my typical breakfast for the last week or so: mini whole wheat bagels, dried apricots, strawberries in foamed almond milk (sprinkled with LAMILL granola), and a tiny almond latte.
Life is great! Hopefully I will have a real update soon.
Sunday, May 16, 2010
This recipe is almost embarrassingly easy, but is a common staple around my house. My rice cooker has a delay function, so this is one of those things I can come home and whip up in a few minutes, which is something I need to do with more and more frequency these days. My favorite thing about this meal is that I can use whatever I have lying around the house to put it together. Frozen vegetables, fresh vegetables, tempeh, tofu, seitan, leftovers, whatever! It's amazingly versatile, and always tastes good. There's no down side!
For the rice...
3 cups short grain white rice, cooked
1/3 cup seasoned rice vinegar
for the sunomono...
1 tbsp seasoned rice vinegar
for the toppings...
assorted frozen or fresh vegetables
extra firm or super firm tofu
olive oil or olive oil spray
for the garnish...
1 tsp black sesame seeds
1 tsp white sesame seeds
1 tsp crumbled nori
Cook the rice in your rice cooker or in a pan, as per the instructions indicated on your device or on the back of the package. When the rice has finished cooking, drizzle the seasoned rice vinegar over the top and fluff it to coat entirely.
Mix the sliced cucumber and rice vinegar
Towards the end of the rice's cooking cycle, you can start to prepare the other ingredients. I tend to just dump the frozen vegetables in a nonstick frying pan, and toss them over medium to high heat until they're good and hot, then set aside. When finished, spray or drizzle a bit of olive oil in the same pan, and add the tofu. Sprinkle your blackening spices (I use a blend my brother created, which I will link to whenever he gets around to posting it. In the mean time, something like this would work) over the top of the tofu, and toss. Please be careful!! The smoke from the spices can be very potent, and will hurt your eyes if you aren't! When the tofu is almost done cooking, you can add as little or as much tamari as you'd like to the pan. It will cook very quickly and stick to the pan, so take it off of the heat and toss the tofu immediately to coat. Set aside.
Add the garnish ingredients to the same pan, and toss until toasted. It will not take long. Be careful not to burn, as the pan will be hot from repeated use.
Combine all of the ingredients in a bowl, and enjoy!