It’s been merely 2 weeks since I started this vegetarian blog. For some reason it seems longer… I’ve been enjoying planning the dinners from the Moosewood cookbook, prepping and even food shopping for various ingredients. My children have been enjoying the foods also, and they’ve been saying it’s like going out to different restaurants! Well, in that case, I’m the waitress, the cook, dishwasher, and the cleaner…
Well, last night menu was a bit unusual for me. I don’t do much Mexican and never felt like I craved for Mexican foods. The food I made isn’t Mexican but used chipotle sauce (chipotle in adobe sauce). Isn’t this experience all about learning new ingredients, eating healthy and trying something different that you’re not used to? So, most of yesterday was chopping veggies and fruits. I chopped for last night’s dinner and prepping for the menu later. I chopped and chopped and chopped, most of the day I chopped… well, you get the point. I’m not complaining, it’s actually therapeutic for me:-)
Scrambled Tofu with Greens & Raspberry Chipotle Sauce: serves 3-4
Raspberry Chipotle Sauce:
1/3 cup raspberry fruit spread or jam
2 teaspoons minced canned chipotles in adobe sauce
1-3 teaspoons lemon juice
Heat the oil in a large skillet on medium heat. Sauté the onions in the oil for a couple of minutes, until they begin to soften. Add the garlic and cook for another minute. Stir in the greens, cover, and steam until the greens begin to wilt.
While the greens steam, in a bowl, use a fork to mash the tofu with soy sauce. Uncover the skillet, increase the heat to high, and cook off any remaining water. Stir in the mashed tofu and cook for 3 or 4 minutes. With a spatula, turn over the tofu mixture and cook for another 3 or 4 minutes, until the tofu just begins to brown.
While the tofu cooks, make the Raspberry Chipotle Sauce. In a small saucepan, stir together the fruit spread, chipotles, and 2 tablespoons water. Simmer on low heat for about 2 minutes, until hot and saucy. Stir in 1 teaspoon of lemon juice. Add more water if the sauce is too thick. Add more lemon juice to taste.
Serve the scrambled tofu topped with sauce.
My opinion: First of all, let me tell you that we really loved this dish! How do I describe it… it’s like a nice fusion between Asian and Latin American. You can taste mild soy sauce taste in tofu (and btw, tofu is so soft and browned, it almost doesn’t taste like tofu), I used collard greens and that adds to the flavour too, and the sauce almost taste like BBQ sauce but not really. It’s pretty spicy so see if kids can tolerate hot spiciness. Chipotle in adobe sauce comes in can under different brand names. Here in America, you can get this at Mexican store, Asian store, or some supermarkets. If you cannot find this please let me know, I can send you how to make this on your own.
Green Rice: serves 4
1-1/2 cups white rice
1 Tablespoon vegetable oil or olive oil
2-1/4 cups water
1/2 teaspoon salt
4 cups loosely packed spinach (about 3 ounces)
pinch of black pepper
Rinse and drain the rice. In a saucepan with a tight-fitting lid, on high heat briefly sauté the rice in 1 teaspoon of the oil, stirring to coat each grain. Add the water and salt, bring to a boil, cover, and reduce the heat to very low. Cook until the water is absorbed, about 12-15 minutes.
While the rice cooks, coarsely chop the scallions and rinse the spinach. In a large skillet, sauté the scallions in 2 teaspoons of the oil for a minute or two. Add the spinach and pepper, cover, and cook until just wilted and still bright green, about 2 minutes. In a blender, purée the spinach and scallions until smooth, adding a little water, if necessary.
When the rice is done, fluff it with a fork, stir in the spinach purée, and serve.
My opinion: This rice was a good complimentary dish to the scrambled tofu dish. This green rice reminded me of fried rice (not the greasy kind, but the light, homemade kind). Kids really enjoyed this rice too! Think about it, between this green rice (with spinach) and the scrambled tofu (with collards), you’re packing in a lot of good nutrients!
Peel and pit the mangoes and cut them into chunks. Place the mangoes in the bowl of a food processor, add the coconut milk and sugar, and whirl until smooth. Ladle or pour the purée into two ice cube trays. Freeze for a least 4 hours.
When ready to serve, release the frozen cubes and allow them to soften at room temperature for about 5 minutes. (They should be soft enough to facilitate puréeing, but not melted). Purée in a food processor until smooth, in batches if necessary.
My opinion: What a nice treat this was! We’re try this again during the hot Summer months, this brings so much flavour oh fresh ripe mango infused with coconut milk! Things I did differently are : instead of putting them in ice trays, I poured it in freezer proof container. After it froze sufficiently, I let it thaw out for a while and then scraped the sorbet into a glass and sprinkled with toasted coconut.