Tuesday, June 30, 2015

Beer Battered Tofu Tacos

Taco Tuesdays took on a whole new look in this house. How have I never beer battered tofu before!? It's so delicious. I was hankering for something new with a kick, and these tacos hit the spot. High in protein, really fresh and crisp (not soggy at all), garnished with avocado and hatch chili salsa. 

Tofu Taco Tuesday!


1 block of firm tofu drained and pressed, cut into strips
1 cup of flour
1 cup of beer (a good IPA will do)
1 tbs garlic powder
1 tsp salt
Taco shells of your choice
1 avocado, sliced
1 cup of shredded lettuce or cabbage
1/4 cup of coconut (or vegetable) oil or enough to fill a medium sauce pan about 1/4 inch
Hatch green chili salsa to top (or salsa of your choice)
Cilantro to garnish

Beer Battered Tofu Tacos The How-To

  1. Slice the tofu block into strips. 
  2. Whisk the flour, beer, garlic powder and salt together in a bowl.
  3. Coat a large pan with the oil. It should be about a  1/4-inch deep. Keep the pan on medium to high heat.
  4. Dip the tofu strips into the batter to coat, then place the tofu in the pan, leaving room between strips. Cook until the tofu is slightly browned and crispy on each side. I use tongs to flip the pieces over after about 3 minutes on each side. When done, transfer to a paper towel-lined plate to blot and catch any extra oil.
  5. Place the tofu strips in your taco shells and garnish to taste with lettuce, salsa and avocado!

Wednesday, June 17, 2015

Broccoli for breakfast? Why not. I'm more of a savory gal, so in the mornings I would be the type to opt for the bacon instead of the blueberries, the bagel over the bear claw...you get the picture.

I love quiche. It's a remnant of the 80s that is delicious as ever. It's still a prominent menu item in most cafes and a prominent potluck player that never gets old. Have you ever turned down a homemade piece? I didn't think so.

Sometimes I whip one up to so I can get a slice to bring with me for breakfast during the week. A slice a day keeps the growls away. It's full of protein, can be eaten room temp or warmed up and can be made crust-less to cut the carbs.

This one in particular is vegetarian, but oh so yummy with basil and feta cheese. A little goes a long way for flavor.  


Broccoli and Vegetable Crust-less Quiche


1 tablespoon extra-virgin olive oil
1 medium sized onion, diced
2 cloves garlic, chopped
2 cups broccoli florets, cut into small pieces
1/2 cup frozen spinach or fresh chopped
3-4 asparagus spears, chopped
1 small zucchini, cut into small pieces
2 roma tomatoes, cut into thin slices
2 cups of liquid egg whites (or 4 eggs)
1 cup fat free milk
1/4 cup shredded low fat cheese (I use Trader Joes brand)
1 oz. crumbled Feta cheese
1/2 teaspoon sea salt or to taste
Freshly ground black pepper
1/2 teaspoon dried basil or a cube of frozen basil
1/4 cup flour
Dash of paprika

The How-To:

  1. Preheat oven to 350°F. Spray a baking dish with cooking spray and set aside.
  2. In a skillet, heat oil over medium heat. Add onion and cook, stirring until softened. Add broccoli, asparagus, zucchini, basil and garlic and cook about five minutes or until just tender. Transfer vegetables to prepared pan. You can season the veggies with a little salt and pepper.
  3. In a large bowl, beat together eggs, milk, cheeses and spices. Whisk in flour. Toss in the spinach. Pour egg mixture evenly over vegetables. Layer the top with the sliced tomatoes. I added a bit of salt, pepper and a drop of basil olive oil to each slice. Sprinkle with paprika and bake until set, about 35 minutes. Cool quiche 10 minutes before serving.

Seriously, one of my favorite quotes from When Harry Met Sally

Saturday, June 13, 2015

Easy Vegetable Curry

Thank you, Trader Joe's, for making it so easy to pull together a tasty vegetable curry dinner. I used their simple Thai Yellow Curry Sauce and some fresh vegetables I had lying around. It's not the most complicated recipe, but it sure is pretty.  

Vegetable CurryNow, you can just use the curry alone, but I like some added volume and a more mild flavor every now and then. The addition of coconut milk gives it a more creamy texture and lighter color. Using coconut oil to saute the veggies in won't make it taste like coconut -- trust me.

It smells amazing while it cooks and has a higher smoking point than other oils. Remember though, as with any oil it is high in calories, so just keep an eye on the measurement.

Easy Thai Vegetable Curry


2 tbs of coconut oil
1 (11 oz) bottle Thai Yellow Curry from Trader Joe's
3/4 cup Coconut Milk (about half a can - I like the Light version from TJs)
1 green bell pepper, cut into pieces
1 small red onion, cut into pieces
2 carrots, sliced into pieces
1/2 cup small mushrooms, or 1 small can of mushrooms
2-3 cloves of garlic, chopped (or as much as you'd like!)
1 Tbsp fresh cilantro leaves, chopped (optional)

The How-To

Place 2tbs of coconut oil into a heated, medium-sized saucepan. Add vegetables. Stir to combine and cook until the onions are translucent. Add the chopped garlic right before the curry - as to to not overcook it. 

Add the curry and coconut milk, bring to a boil, reduce heat to simmer, and cook for 15 minutes, or until vegetables are tender. Stir in cilantro and remove from heat. Serve over rice, potatoes or with a piece of naan. Garnish with cilantro.