Tofu and Asparagus Pad Thai

hannahnicklin — Tue, 29 May 2012 19:09:00 +0000

Vegan food really is bloody tasty. Ever had tofu? You totally should, the trick is to really brown it on a very hot heat, and marinating it isn’t a bad idea, either. Anyway, here’s an ace pad thai recipe with tofu and asparagus, two of the best things with two of the other best things: roasted peanuts and SWEET CHILLI SAUCE. I’m pretty convinced the nutritional info doesn’t include the peanuts, though, 50g of those are about 250 kcal. Anyway, nuts are good for you, as is everything else to do with this. And it cooks in less that 10 minutes. You’re sold right? Right.

Prep Time: 15 mins | Cook Time: 15 mins | Servings: 2
Nutrition: 321 kcalories, protein 12g, carbohydrate 53g, fat 8 g, saturated fat 1g, fibre 3g, sugar 8g, salt 0.74 g

Ingredients: (pictured for 1)

First prep everything, you wont have time later. Squeeze the lime juice (a bit more than stated is fine) and mix with the sweet chilli sauce. Chop up all of the other things, cutting the asparagus on the diagonal, and shredding the spring onions length ways. Also, cook your flat rice noodles and cool under cold water, then drain, if you’re not ridiculous like me and buy the pre-cooked kind.

get a nice big wok very hot with half the oil, for about 3-4 mins stir fry the tofu until golden brown

Remove the tofu from the pan, add the remaining oil and stir fry the asparagus until tender (I only really did it for about 2-3 mins)

Then add the beansprouts, spring onions and garlic, and stir with the asparagus for 2 minutes more

Add the sweet chilli/lime mix, a pinch of salt and noodles and stir for a minute or so more

Then tip in the tofu, heat through, and stir in coriander

Sprinkle with peanuts, and serve.

mmm….

Decidedly un-vegan Asparagus Risotto

hannahnicklin — Tue, 03 Apr 2012 19:39:00 +0000

I’ve been hovering around the ‘vegan’ section of my new recipes recently, but today felt like something a bit creamy, with (well needed) rain outside, it being chillier than recent days, and a day full of hard thinking-type stuff meant this seemed like a good recipe. That Bumper Veggie Cookbook again. And seasonal, too, it being Spring. Here we go.

Prep Time: 10 | Cook Time: 25 | Servings: 2
Nutritional info per serving: 374 kcal, 16g fat (10g sat), 47g carbs, 1.1g salt

Ingredients:

Doing things:

blanch the asparagus for 2-4 minutes in boiling salted water, drain just before tender (they’ll cook a little longer if you leave them hot after draining)

melt the butter, add the shallots and garlic and sautee until soft

stir in the rice, cook for 1-2 mins, then add the stock, bit by bit until the rice is tender. I’ve doubled the amount of liquid in this recipe because I always need at least double the stock they state. I don’t add any more stock cube, though, as it’s already salty enough with parmesan, etc. Maybe cooking a larger amount leads to less quick evaporation? Anyway, prep lots of watery stock, and use it until the rice is tender. Not really rocket science.

Add the mascarpone, half the parmesan and half the parsley.

Stir in the asparagus and remaining parsley/parmesan.

Garnish and serve. That picture again:

Inexpert wine recommendation: Have it with Chardonnay. Little Penguin is well nice, and would probably go with it.

asparagus – Food That We Make

Tofu and Asparagus Pad Thai

Decidedly un-vegan Asparagus Risotto

Ingredients:

Doing things: