Spicy Tofu Bánh Mì

Bánh Mì is the Vietnamese word for bread and is generally used to refer to the street-food sandwiches that you can find all over Vietnam (and now the rest of the world). I first developed a love for Vietnamese food (mainly phở ga) when I was living overseas in Asia, but it was not until I returned to the US that I ate Bánh Mì regularly. The suburban greater Seattle-area town that I grew up in had a rather large population of immigrants, mainly Korean and Vietnamese, which meant that there were a plethora of cheap restaurants to peruse (and peruse I did!). Of course I have my favorite family run restaurant and they have the absolute best spicy tofu Bánh Mì. Naturally the bar was set pretty high and this is my attempt to recreate their delicious sandwich.

The bread used to make Bánh Mì is always a french baguette. This is left over from French colonization, and though it is similar to a French style baguette they make them a little differently and usually is a little softer to eat. The Bánh Mì is a cultural fusion of classic french style (baguette, mayonnaise, and traditionally pate) and classic Vietnamese flavors like cilantro, jalapeno, cucumber and pickled carrots and daikon radish. With this formula you can make any kind of Bánh Mì, with almost any kind of meat. The most common meat fillings are sliced beef, pork belly and vietnamese meatballs. Today, I will be making my favorite, spicy tofu Bánh Mì, which is not normally something that you would find on the streets of Vietnam but they do serve them during celebrations at Buddist temples.

Ingredients:

• French Baguette
• 1 package of firm tofu
• a hand full of cilantro
• Sliced cucumber
• Sliced jalapeno
• 1 medium carrot (shredded)
• 1 medium daikon radish (shredded)

For the picked carrot and daikon:

• 1/4 a cup of sugar
• 1 cup of white vinegar
• 1 tsp salt
• 1 cup of warm water

For the spicy sauce:

• 2 tbsp Sriracha hot sauce
• 1 tbsp hoisin sauce
• 1 tbsp korean gochujang
• 1 tbsp thai sambal sauce
• a tsp of agave or honey

First things first, the tofu! Preheat that oven to 400 degrees and lightly coat a baking tray with oil. Slice the tofu about 1/4 of an inch think and coat them with a little bit of corn starch (this absorbs the moisture and makes them a little crunchier).

You can drench them in sauce and then bake them but I find it doesn’t really add much more flavor in the end and I usually just drench then in sauce after they are done baking. The tofu should bake for 30 minutes and they should be flipped halfway through the baking process. When it is done it will look something like this:

While that is baking, we can start on the picked carrots and daikon. Grate the carrots and daikon by hand or by food processor. Add in the rest of the ingredients (water, vinegar, sugar, salt) and leave it to pickle. You can also do this the night before if you really want to pickle the carrots and daikon, but it still tastes pretty good either way. Let it mellow out while the tofu is baking.

Now for the sauce! Combine all of the ingredients into a small bowl.

All of these sauces can be found at your local asian grocery store, or online. Obviously you can add more spice if that’s what you like, I always like it super spicy.

Slice up the Baguette and toast if desired.

Now it is time to build our sandwich. Generally a Bánh Mì sandwich has mayo in it, but since I hate mayo I just decided to forgo it. If you like mayo there are plenty of mayo sriracha recipes that go great with Bánh Mì online! Slather on some sauce to the bun, then add the tofu when it is ready. Pile on some sliced cucumbers, picked carrot and daikon and stuff in some cilantro and sliced jalapenos (optional).

There is no wrong way to build a sandwich! Sit back with a cold beer (or in my case a glass of red wine) and enjoy.

What is your favorite kind of Bánh Mì?

Baked Spaghetti Squash (GF/Paleo Alternative)

        I was first introduced to Spaghetti Squash by my roommate while I was in college. It was a cheap, nutritious meal for two, and who doesn’t love that when you are young, poor and hungry. At first I didn’t really enjoy it and I smothered it with cheese in order to forget that it wasn’t really pasta. After I graduated and decided to lead a veggie-friendly lifestyle I noticed my tastes changed. They say that the more vegetables you eat in your diet the more you crave. Well, that is certainly true for me.

While squash in itself is a north american commodity, this version of squash was actually created in China. Not exactly sure why or how, but that’s where it came from. It some how made it to North America where it has been loved ever since.

Spaghetti squash is really a super cool gourd. It’s a winter squash, so naturally it’s always best to eat it when it is in season. You can bake it (which is what I did today), boil it, steam it and microwave it. Like most squash it has seeds and bits on the inside that you have to scoop out. Those seeds can be roasted like you would roast pumpkin seeds. It really is a versatile squash and it is perfect for someone who is gluten free, paleo or just trying to watch their carb intake! Spaghetti squash comes in many different sizes and colors. I tend to get orange or yellow squashes because they have higher amounts of beta-carotene. You can usually find these squashes at your local super market, but if you want the freshest go to your nearest farmers market.

Ingredients:

• 1 Spaghetti Squash
• 1 cup of pasta sauce of your choice

For starters, pre-heat your oven to 375 degrees. Slice the squash in half lengthwise and scoop out the innards and seeds. Keep the seeds and separate them from the flesh if you want to bake them. I have a really easy recipe for roasted pumpkin seeds that you can use for the squash seeds!

When you are finished place the squash, cut side down in deep baking dish. You want to fill the dish with 1 or 2 cm of water. You are going to bake the squash with a steam bath, which allows the whole squash to be cooked evenly.

Place the squash in the oven and bake for about 40 minutes. You can test to see if the squash is cooked through by poking it with a fork. If the flesh of the squash starts to shred easily with a fork it’s done!

I also let the squash rest face down for 10 minutes and continue to let it steam cook. When it has cooled down a little, flip the squash over and start shredding the flesh with a fork.

 It should start shredding pretty easily. If it isn’t then it might need to cook for another 10 minutes or so.

 From here you can shred all of the flesh and then saute it in a pan with just butter and herbs and eat it that way, or you can eat it any way you would normally use pasta. In my case I love eating chunky, spice tomato sauce so that is what I made for dinner. I layered some cheddar cheese on top of the squash and then piled some spicy homemade pasta sauce with veggie sausage.

Serve, eat and enjoy!

If you are a spaghetti squash connoisseur please write your favorite recipe in the comments!

Happy fall! 🙂

Juicing from home!

It’s day 5 of my juicing cleanse/diet!

If you guys want to know more about juicing lifestyle check out this website. I thought it was super informative. 

I am starting to feel like I have a lot more energy, waking up in the morning has gotten slightly easier (and I am not a morning person)

I have also started a small workout routine with the boyfriend which is an effort to get back in shape so we can have any fun adventures this summer.

So here is an example of a fruit juice recipe you can try with your juicer!

Ingredients:

• 1/2 lemon
• 1 green apple
• 4 carrot sticks
• 4 strawberries
• 1/3 of an English cucumber
• a handful of kale or spinach (not pictured but its always good to have)

This is what the juice looks like (sans kale):

Kind of reminds me of V-8 Splash!

Another great fruit juice combo I love is

• 1 pear
• 1 green apple
• 2 handfuls of kale
• 2-3 carrots
• 1/2 lemon or lime

What are some of your favorite juices.

Homemade Veggie Juice!

For a few months now I have been meaning to try a juicing cleanse. I’ve watched countless documentaries on the subject all raving about how good for your body nutrient rich juices are. Being as young and poor as I am, the idea of juicing seemed like a lot of money and work, an idea that wasn’t quite attainable. I managed to borrow a juicer that was probably from the 80’s, from my mom and Costco was actually not a bad place to load up on value sized veggie and fruits, so it ended up being fairly cost-effective.

You can also try to find older juicers at thrift stores! Juicers don’t really have to be fancy in order to make delicious juices, they just need to work.

My goal was a ten day juice cleanse, juicing all day for the first three days then gradually eating one meal a day of solid food. I didn’t quite stick to that, but I tried my best.

Most of the juices I made were fruity-green juices (I’ll post some more recipes below), but today I want to share my veggie juice. Think along the lines of V8.

Ingredients:

• 2 stalks of celery
• 4 stalks of carrots
• 2 Roma tomatoes
• two handfuls of Kale (or any other leafy green)
• Half of an English cucumber
• A dash of Tabasco

I like to start with the greens first so that they continue to juice the whole time. Really you just put all of the ingredients in the juicer and let it do its magic.

 

I was at the Columbia City farmers market on Wednesday and I grabbed those angry greens and tomatoes. Super delish. This blend was very celery laden, so if you are not a big veggie fan tone it down a notch.

Once everything is juices you can add a dash of Tabasco if you like spice as much as I do. I wouldn’t recommend this juice if you are just starting juicing, as it can be a bit bitter. I’ve gotten used to the palate of juices so the bitterness doesn’t really bother me anymore.

You can really go wrong with any juice recipe! Try making juice with whatever you have on hand.

Ill post a fruit juice recipe soon!

 

 

Moroccan Hirira Ren Lentil Soup (Vegan!)

So I haven’t really spent much time in Africa or the Middle East, except for a short stint in Egypt. This  was not a meal I ever had when I was travelling through Egypt though. This is just something that I used to have at this Mediterranean place by my work that had cheap soup for those lunch breaks when I forgot to bring a meal from home.

I re-discovered it recently when I was catching up with some old friends from high school at a Mediterranean place downtown. It’s a super delicious tomato and lentil soup that is just the right mix of heartiness and lightness, perfect for the change of seasons.

Research has told me that Hirira is quite a common soup as a starter in Morocco, but it also commonly used during the month of Ramadan to break fast. As with many national staples, recipes for Hirira often differ within communities. The recipe that I prefer is a little heartier than some of the lighter versions out there. I like to include chickpeas as well as red lentils. This means it is a super protein packed soup with a little spicy kick to heat up those rainy spring nights!

Ingredients:

• 1 large white onion
• 2 medium sized carrots
• 2 celery stalks
• A heafty handful of Kale, chopped
• EVOO
• 1/3 of a cup of parsley leaves and stems
• 1/2 cup of cilantro leaves and stems
• 2 tbsp. of minced garlic
• 2 tbsp of minced ginger
• 1 1/2 tsp of Turmeric
• 1 tsp. Cumin
• 1 tsp. cinnamon
• 1 tbsp. of Hungarian paprika (at least, I usually put in 2 tbsp. because I love spice)
• 1 tbsp. of dried chili flakes (optional)
• 1 cup of dried red lentils
• 1 can of chick peas
• 1 can of crushed tomatoes (I used a can of tomato sauce and that was good too)
• 1 box of vegetable stock (although for the recipe on the pictures I used chicken stalk, it was what I had in the fridge at the time, but use vegetable if you want it vegan).
• Some chopped cilantro to garnish
• Salt and Pepper to taste

Coat a soup pot with a decent amount of Olive oil over medium heat. Add the onion, carrot, celery, kale, ginger, garlic and a little salt and pepper and saute until the onions start to brown. Now its time to add the spices; add the turmeric, cumin, paprika, cinnamon and chili flakes and saute for another couple of minutes. Heating the spices up is the best way to release their flavors.

Add the red lentils and cook for a few minutes to let them soften. After, add the chick peas (with the canning juice), tomato sauce and vegetable broth. Bring the soup to a boil, then reduce to simmer and let cook semi-lidded for about 30 minutes.

Add more broth or water if you want the soup to be more runny (I like it thick ;p)

I heated up some naan bread as an accompaniment. Serve and sprinkle some cilantro on top!

Traditionally I think they nix the naan and serve this with lemon, dates, philo dough and Aleppo chilies.

Enjoy!

Let me know what you think!

Sri Lankan Daal

My family moved to Sri Lanka when I was fifteen. We spent two years there and it was the most interesting experience of my life! While I lived in the Philippines for about 12 years and would spend my Summers in Washington, this was the first time I moved somewhere culturally different.

Sri Lanka is a beautiful country, with gorgeous beaches and luscious rain forests. My favorite thing about Sri Lanka, though, had to be the delicious food. We were lucky enough to have a house cleaner/cook who would make our dinners during the week. She would make us the most amazing dinners, of all kinds, but my favorites were always her Sri Lankan meals. When we left the country, she offered to write down her recipes. Although I have tried many many times to recreate the wonderful flavors of her meals, there always seems to be something missing. Ashoka, this one is for you.

Today I want to share her Daal recipe with you all. Daal is a lentil, and a staple in most of South East Asia. (Can be spelled as Dahl, Dal, Dhal). Some of the ingredients are hard to come by, depending on where you live. Here in Washington we have a huge immigrant population and you can find almost anything in the small specialty stores. It you can’t find it, Amazon.com can usually mail some ingredients to you. Sri Lankan Daal is generally made with coconut milk, so it is slightly different than how it is prepared in the Indian subcontinent.

Ingredients:

• 4 cups of Daal (lentils)
• 1 can coconut milk
• 3/4 cup of water
• 1 tbsp Curry powder
• 1/2 tsp Turmeric
• 1/4 tsp Fenugreek seeds
• 2 Cloves of garlic (minced)
• 4 small red onions (or 2 large ones) chopped
• 2 Green chilies (less if you are not a spicy food person)
• 2 Cinnamon sticks (in 1 inch pieces)
• 1/4 cup of Curry leaves
• 1 tsp salt

Okay, so first thing, if you are using dried lentils, you want to make sure the lentils have been soaking for at least 4 hours. I like to soak them overnight, or in the morning before work.

When you are ready to cook, drain the lentils then add them into a medium sized sauce pan. Add the water. Separate the coconut cream (the thick top layer) from the coconut juice in the can. Add the coconut juice. Add in all of the spices and onions and cook daal until soft, should be about 30 mins, or until most of the liquid has cooked and the lentils have thickened.

Don’t worry if you can’t find the cinnamon sticks, curry leaves or fenugreek seeds, it takes just as good without them. You can just use ground cinnamon (1 tsp) and more curry powder.

Add more water if needed. When the daal is soft add the remaining coconut cream and cook uncovered for about 2 mins. Eat with some Basmati Rice!

I usually make daal as a side dish with my Sri Lankan coconut curry and coconut Sambal. These recipes are coming soon!

Enjoy 🙂

Let me know what you guys think? How do you make your lentils?

Yummy Yummy Kale Chips

Many of my foodie friends have been raving about Kale chips, so I decided to try them myself. I’ve never really been a big chips fan. I usually just eat plain corn chips with salsa. However, one can never have too many healthy snack ideas.

Kale is also the best thing ever.

So one batch of Kale from the super market will probably get you a few cookie sheets full of delicious kale chips.

All you have to do is tear pieces of the kale leaf from the stem, dry them and place them on a baking sheet.

Drizzle the kale with olive oil and add kosher salt (and any other flavoring you want).

This time I added Chipotle chili power to the chips for a little zing.

Pre-heat the oven to 350 degrees F.

Bake them for about 15 mins or until crisp. I like to flip them over to make them extra crunchy, but thats a matter of preference. I also like crunchy cheetos over puffy ones.

They Should look something like this!

Let the guilt free om nom nom-ing commence!