This week's recipes were A+!
Here’s what I made:
Curried peanut sauce bowl with tofu and kale
Everyday pad thai
Scrambled chickpeas
Curried peanut sauce bowl with tofu and kale
I would definitely make this again
I made 2 substitutions
The internet says you can freeze peanut butter
This simple, unassuming bowl has one of my favorite new sauces. It really took my back to when I'd get tofu satay at one of the fabulous thai restaurants in my hometown. Once again Isa recommends star anise! What an underrated spice in my book before I started this project. Using a curry blend that includes star anise really does give it that thai flavor that I remember.
Somehow I forgot to write down kale on my shopping list so I ended up just pairing this with a "protein greens" blend that I had on hand from Trader Joes. I also had some basmati rice left over from another dish I'd made, so I used that, but this recipe is pretty flexible on what you should use for your carb.
You make this sauce in a pan which felt fancier than when I usually just throw things together with hot water. It's always so fun to watch the sauce go from weirdly thin and liquid to smooth and luscious. This make a lot of sauce, and the internet tells me you can freeze it so I'm going to give that a try!
Everyday pad thai
This is a new favorite!
I made 1 substitution (pre-fried tofu)
Not sure how this would freeze, I had no leftovers!
This turned out so much better than I anticipated. I have no idea if any of the ingredients in this go into a “traditional" Pad thai dish, but this is easily a new favorite recipe for me.
I’ve also made the pad Thai from one of Colleen Patrick-Goudreau's cookbooks, which basically is just peanut butter or soy sauce and lime juice with a little bit of Sriracha, which isn’t bad, it's just different from what you'd expect pad thai to taste like.
Isa's recipes actually tastes pretty close to restaurant pad Thai if I may say so myself!
I had just gone to our local asian food market to pick up my favorite soy sauce brand (Yamasa) and they sell those delicious little fried tofu puffs that you'd put into hot pot, so I used those in this recipe. I also have used a lot of different rice noodles over the years to find one that doesn't clump together, and the Three Ladies Brand (you need to soak them for an hour) is my go-to. I have not had good luck with the Lotus Foods brand, which is carried in a lot of Whole Foods locations.
Scrambled chickpeas
This is a new favorite!
I made 0 substitutions (but I did halve the recipe)
This would probably freeze fine
This is from the breakfast chapter, but I could have this any time of day! It's great on a piece of toast, or I could also see this being really nice to spoon over some silken tofu. You really crisp up the onion and get a little char on the chickpeas, which is balanced out by the lemon and dill. It's a little more involved than I'd usually do for a breakfast, but the payoff is delicious!
Weekly reflection
This was maybe my best week of recipe picks yet?! All of these I would make again, and all have really unique and exciting flavors.
During this period, I also went to Charlotte for a friend's baby shower, and when I'm there, I have to go to Sanctuary Bistro! This restaurant started in Berkeley, and I loved it then and was so sad when they moved to North Carolina, but now I'm here too! It's all vegan and all gluten free...and all delicious! Just check out this amazing charcuterie board (that is black eyed pea sausage!).
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