Monday, February 22, 2010

Healthy Take on Thai

I came across this recipe in Food and Wine magazine and I have been craving the flavors ever since. Soba noodles are made of buckwheat flour which provides vitamins B1 and B2, several minerals and nearly twice the amount of proteins found in rice. Garlicky, spicy and bright with lime, this is a dish that is full of flavor and warms the body on cold winter days.

Soba Noodles with Sauteed Shrimp

6 ounces soba noodles
1/4 cup vegetable oil
3 Tbsp low-sodium soy sauce
3 Tbsp tamari
1 tsp agave syrup
2 large shallots, thinly sliced and separated into rings
6 garlic cloves, coarsely chopped
1 tsp lime zest
2 Tbsp fresh lime juice
1 lb large shrimp, shelled and deveined
2 scallions, finely chopped
1/4 cup cilantro (optional)
1/4 tsp crushed red pepper
lime wedges, for serving
black sesame seeds, for garnish

Bring a large pot of water to a boil. Add soba noodles and cook according to directions. Drain and rinse under cold water. Place in a bowl and toss together with 2 tsp of the oil with the soy sauce, tamari and agave syrup. Set aside.

In a skillet, heat 1 Tbsp of the oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp. Using a slotted spoon, transfer to a paper towel. Do the same with the garlic and transfer to the paper towel.

In a bowl, combine the lime zest and juice with the remaining 1 Tbsp of oil. Toss in the shrimp and season with salt. Saute the shrimp in the pan over medium to high heat, turning once, until glazed and cooked through.

Arrange the noodles in a bowl. Top with the shrimp and sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots, garlic and sesame seeds. Serve with lime wedges alongside.

Serves 6


Tuesday, February 16, 2010

Super Bowl Sundayyyyy

This year I wanted to tackle (no pun intended) Super Bowl by keeping it simple, hearty and wake up with no regrets. We had a few friends over. I put on a pot veggie chili and I asked that everyone bring something to nibble on. Hummus and crudites, chips and salsa, wings and wine. It was the prefect table of food to get comfortable and enjoy the game (er, the company, commercials and wine)...

Veggie Chili

I found a chili recipe on I was excited to read that the Austin Fire Department's Engine 2 is vegetarian and they shared their award-winning recipe for all to try. This recipe is adapted from theirs.

1 onion, chopped
2 garlic cloves, chopped
2 packages vegetarian "beef" crumbles
1 15-ounce can tomato sauce
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 tablespoon oregano
1 tablespoon cumin
4 tablespoons chili powder
1 tablespoon paprika
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can pinto beans, rinsed
2 tablespoons flour

Sautée onions and garlic in a heavy pot. Add vegetarian crumbles and cook a few more minutes. Add the rest of ingredients, except flour, and add enough water to cover ingredients plus 1/2 inch. Simmer for 1-1/2 hours, stirring occasionally.Add enough water to the flour to make a thin paste, and add to pot. Stir until chili thickens. Serve with sliced avocado on the side. Serves 6

I have to say, it was a hit and the guys didn't care that it was meatless!

Of course I had to have something sweet to end the night with...

Vegan Chocolate Rice Treats

1/2 cup almond butter
1/2 cup brown rice syrup
3 cups brown rice cereal
1 cup vegan dark chocolate chips

In a saucepan over low heat, melt the brown rice syrup, almond butter and chocolate chips together until smooth. Stir in the brown rice cereal until thoroughly coated. Press into a greased 8x8 or 9x9 pan and allow to cool completely. Place in the refrigerator and let set before cutting. Serve at room temperature.