I’ve already blogged about how I like to fry tofu, which is basically coated in cornstarch and fried in a small amount of oil. Flavoring it with buffalo wing sauce is as easy as turning the heat on low and pouring sauce over to coat.
What I (surprisingly) haven’t blogged about is the side dish I always eat with it: coconut rice with avocado and lime. If I don’t have any rice in the house, I don’t have buffalo wing tofu. I don’t even mention either one on their own. It’s always, “Buffalo wing tofu with coconut rice and avocado.” Always.
Is it any great mystery that the first five letters in delicata are also in delicious? (No.) Has anything ever been ruined by being smothered in butter, salt and pepper? (NO!) And who knew eating on the cheap could be so delicious? (Taco Bell doesn’t count.)
Recently I’ve started to get a little more creative when cooking my tofu. Normally I’d just slice it, throw it on the skillet with some garlic powder and call it good. But making crispity crunchity tofu is easy if you’ve got some cornstarch and common spices lying around. Mix and match your spice rack to suit your tastes. Sometimes I like to simply add salt and lots of black pepper to my cornstarch, and other times I go straight for the Chik’Nish Seasoning.
Earlier this summer I took advantage of my local Asian market and taught myself how to make sushi. I made a big event of it, having friends over, laying out the fixins and letting everyone learn how to roll and cut it themselves.
I have always been intimidated by sushi in the kitchen, but after learning how to make it, it seems silly. Making simple vegetarian maki is incredibly easy, though a bit time consuming. It also makes a lot, so it’s not something I really see myself doing on casual dinner nights – best save this one for dinner parties and the like.
I also learned how to make Vietnamese fresh spring rolls, which is beyond easy. I’ll tell you how to make both, starting with the sushi.
Last night my partner worked late at the bookstore, which never really motivates me to go all out for dinner. To be honest, if I’m spending the night alone I’m most likely to forget to eat altogether, or just snack my way throughout the day.
I saw the recipe for Tomato Basil Cream Pasta posted on VeganYumYum the other day and was dying to try it. Cashews and pasta are one of my favorite combinations; the promise of it being “super quick” made me all the more eager.
Without any exaggeration, this recipe was as delicious as it was easy– not to mention cheap! I ended up with 3 servings for about $4. I started boiling the pasta at 7:50 and was leaving Lolo a comment by 8:10. And, since most of the work involves letting the food do it’s thing on the stove top, clean-up from prepping is a snap!
I’m not gonna lie. I’m making this again tonight 🙂