Not Chocolate Mousse

Yeah. It’s Valentine’s Day. Fun times. Didn’t make the Sweet Melissa Sundays recipe selection for the week–Easy Chocolate Mousse. And it’s easy! I’m leaving for Mexican beaches at the end of the week and I wasn’t going to eat it (I’m going to be living in a bathing suit for a week!).Cookies I can bake and stash in the freezer; mousse not so much.

Instead, this is a yummy and healthy vegan recipe. Stir-Fried Sesame Asparagus with Tofu and Ramen. So easy, so delicious. The recipe for the asparagus comes from 1,000 Vegan Recipes–an awesome cookbook of almost every imaginable vegan recipe. Everything I’ve made from it has been delicious. I added tofu, which I baked in the oven at 350° F for 20 minutes and served it over ramen noodles.  I also upped the garlic and ginger in the recipe. It would be tasty over brown rice or any whole grain as well.

Stir-Fried Sesame Asparagus

Adapted from 1,000 Vegan Recipes
  • 1 tablespoon canola oil
  • 1 pound asparagus, tough ends trimmed and cut diagonally into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds
  1. Heat canola oil in large skillet over medium heat. Add asparagus and stir-fry for twominutes. Add garlic and ginger and stir for one more minute.
  2. Add soy sauce and sesame oil. Stir and cover for 3 minutes or until asparagus is tender. Sitr in sesame seeds.
  3. Serve immediately.

An Asparagus and Sun-dried Tomato Frittata Sandwich

Asparagus and Sun-dried Tomato Frittata

I bought another cookbook: Vegan with a Vengeance. It’s by the same person who wrote Veganomicon. I bought it because of this–Asparagus and Sun-dried Tomato Frittata–recipe. I was at the bookstore, flipping through  cookbooks and I saw the recipe. It sounded delicious and I actually had all the ingredients.

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I decided to make it into a sandwich because earlier in the week a made a loaf of Light Wheat Bread from The Bread Baker’s Apprentice. In anticipation (I’m good), I veganized the bread recipe because I knew I would want a sandwich on Vegan Tuesday. Instead of powdered milk, I used powdered soy milk. I also made sure to use shortening and sugar, instead of butter and honey.  You can find the recipe for the bread at Smitten Kitchen, HERE.

Asparagus and Sun-dried Tomato Frittata

From Vegan with a Vengeance.
  • 1 pound extra-firm tofu, drained
  • 1 tablespoon soy sauce
  • 1 teaspoon mustard
  • 1/4 cup nutritional yeast
  • 2 teaspoons olive oil
  • 1 onion, cut into 1/4-inch dice
  • 5 stalks asparagus, trimmed and cut into one inch pieces
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon turmeric
  • Juice of 1/2 lemon
  • 1/4 cup fresh basil leaves, torn into pieces

Preheat oven to 400° F.

Using your fingers, crumble and squeeze  tofu into a bowl until it resembles ricotta cheese. Stir in soy sauce and mustard. Add nutritional yeast and mix well.

In an 8-inch oven-proof skillet, sauté onions in olive oil until soft about 2 minutes. Add asparagus and tomatoes and cook for 3 minutes. Add garlic, thyme, and turmeric, sauté for one minute. Add lemon juice to deglaze pan and remove from heat. Add contents to tofu mixture and stir to blend.  Fold in basil leaves.

Transfer combined mixture to skillet and press firmly into pan. Place skillet in oven and cook for 20 minutes. Transfer to broiler to brown top,  about 2 minutes.Watch it closely! You don’t want it to burn.

Let frittata sit for 10 minutes prior to serving.

Serves 4.

Vegan Frittata Sandwich

Check out Veggie Num Num‘s Vegan Tuesday HERE.

Asparagus, Fingerling Potato, and Goat Cheese Pizza

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I’m slowly making my way through  Daring Bakers challenges that occurred prior to me joining the group.  For October 2008, the host challenged the group to make Pizza Napoletana from Peter Reinhart’s The Bread Bakers Apprentice.

This challenge called my name–I have the book and I love making from scratch pizza. One part of the challenge was to perform the authentic pizza dough toss. I did attempt it and the results were disastrous. One reason (and rather than my own inadequacies) my performance was sub par could have been that I reduced the size of the pizzas from 6 ounce to 4 ounce.

To top the pizza, I used a recipe I found in the May (already???) 2009 issue of Bon Appetit for Asparagus, Fingerling Potato, and Goat Cheese Pizza. In addition to goat cheese, the pizza is also topped with mozzarella and Parmesan.

The pizza was wonderful. The crust was thin and crunchy and flavorful, due to the delayed fermentation. Unlike most other pizza dough recipes that can be thrown together at the last minute, this one requires an overnight in the refrigerator. The toppings were great. I’ve never had potato on a pizza before and I had been wanting to try it. I loved it. I’m definitely adding it to my topping rotation. And goat cheese–enough said. :P

You can find the recipe for the pizza dough  HERE at Rosa’s Yummy Yums, the host of the October 2008 Daring Bakers Challenge.

The recipe for topping the  pizza is  HERE.

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Farro with Green Onion Sauce, Toasted Walnuts, and Asparagus

{This is my 100th Post! Yay!}

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Farro.What is it? Farro is a whole-grain, similar to wheat, grown in Italy. Unlike spelt or wheatberries, it remains crunchy when you cook it.  It has a nutty, earthy taste with some complex undertones of oats and barley.

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It took me forever to find farro. I looked in (1)Whole Foods, (2)Trader Joes, (3)Bristol Farms, (4)the local crunchy-granola health food store, (5)Henry’s, (6)Vons. I finally found it at Surfas, which I probably would have gone sooner if it wasn’t an hour drive.  I was determined to find it and my determination paid off. The taste is out of this world.  If  you find some, buy it and cook with it.

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Farro with Green Onion Sauce, Toasted Walnuts, and Asparagus was the next recipe for me to try out of Super Natural Cooking. In addition to the farro, which is the star of the recipe, the green onion sauce is absolutely amazing in taste and simplicity. It’s chopped up green onions, sauteed with a bit of olive oil and salt. The onions are then slightly pureed with a hand blender. That’s it!

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Once the farro is almost done cooking, you add in the asparagus, toasted walnuts, lemon zest. Season with salt (I also added freshly squeezed lemon juice–I didn’t want the lemon to go to waste after taking its zest :p ). Serve it by topping with the green onion sauce, creme fraiche, and some parm cheese.

You can find the recipe here.

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