asparagus, chickpeas and pesto

Nat was away for work last night. He had an overnight trip to Cradle Mountain. I hadn't really thought of organising anything to do for the night because my mind was focused on exams and by the time I got round to thinking about it - all my friends were busy. Oh well - its nice to have a quiet relaxing evening sometimes.

Because I was tired and feeling lazy I whipped up the easiest thing I could find in the fridge. I found some chickpeas that I was going to use for a hummus that I never got round to making, some yummy organic asparagus that was never going to see itself in a proper meal if I didn't use it up soon (I was nibbling on one stalk at a time and it was slowly depleting), some fresh basil pesto that I made which was loosely based on this recipe, and some left over quinoa.

I just sautéed the asparagus and chickpeas in the chickpea water. The asparagus was pretty young and so it didn't need much at all. I threw that on top of the quinoa and put the pesto on top (once the photo was taken, the pesto was mixed in with the other stuff - but it didn't look quite as appetising then.

It was yummy and hit the spot perfectly (you can't really go wrong with asparagus though).
mmmm....

I have decided that it would be really hard to find the motivation to cook healthy meals if you were only cooking for yourself every night. I am glad that I hardly ever have to do it.

It is a wonderfully sunny day today and the weather forecast says that it is going to get to 28degrees (yay!!)

I am going to go for a walk in the sunshine.

Roasted Asparagus, tofu and portabella mushrooms

Well - it happened again. I was at the local grocery store and I found two bunches of asparagus had been put into the quick sell box. They looked alright - and I just couldn't help myself - so I changed my plans for dinner and decided to try a version of a dish I had been eyeing off on Fat Free Vegan. Every one of Susan's recipes that I have used has just been amazing and this was no exception.

As it was going to be our main meal I added some Chinese style firm tofu (which is softer than the extra firm tofu that I normally buy). I was trying to work out how to cook this type of tofu and I found a website that talked about pressing, freezing or boiling the tofu. Well I have never boiled tofu and I was curious to try it so I boiled it in some left over broth from making seitan. The tofu didn't change much in texture but it did soak up the broth - so I just stuck the cubes in the oven to roast with the asparagus and mushrooms and that crisped up the outside just a little - it was quite nice - I don't know whether I would do it like that again - but it wasn't bad.

I also didn't have any horseradish - but I did have horseradish mustard - so I used that instead of the horseradish. I also just realised that I forgot to put in the pepper - it tasted fine without it. I suggest you check out Susan's original version of the recipe - it rocks.

The sauce was a hit as Nat immediately asked for some more after he tasted it as apparently I hadn't given him enough. That's as good enough as a thumbs up in my books!! The whole dish was easy, quick and really yummy!!

Roasted Asparagus, Tofu and Portabella Mushrooms with Horseradish Mustard Sauce
recipe: adapted from Susan from Fat Free Vegan
Serves 1-2

400g extra firm tofu
500g asparagus - trimmed
2 large portabella mushrooms - sliced
2 cloves garlic - minced

1 cup soymilk
1 tsp garlic
1 tbsp nutritional yeast
1 tsp salt
2 tbsp horseradish mustard
1 tsp dried basil
1 1/2 tsp cornstarch dissolved in a little water.

Directions

If using extra firm tofu - chop into desired shape and marinate for a few hours in your favourite marinade. (If using Chinese firm tofu - either press and then follow the directions above OR cube and boil in broth for 10 mins.)

Preheat the oven to 200 degrees celsius. Place the asparagus, mushrooms and tofu in a large baking tray that has been lightly oiled (I sprayed it with cooking spray) and sprinkle with 2 cloves garlic. Roast, stirring every few mins for about 15mins or until the asparagus starts to brown.

While you are roasting, heat the soymilk in the saucepan, add the garlic, basil, salt, nutritional yeast and horseradish mustard. Stir the mixture until it boils then add the cornstarch/water mixture and stir until the sauce thickens.

Serve the vegetables and tofu over brown rice and drizzle with the sauce.

Easy Asparagus and tofu yumminess

I love asparagus - but it is SO expensive here (you usually pay $3+ for about 7 stalks). But our little local shop had some for $1.49 a bunch. I couldn't help myself. I bought two bunches.

Trouble is - when I buy something that you love and you know you are not going to get it very often, I don't know what to make with it. I mean there are heaps of recipes - but should I stick with an old faithful or should I try something new - should I make sure that it is the centrepiece of the dish - or let it just sit in the background. Well tonight I was going to be home late for dinner (I was at a Tai Chi class) and so I thought a quick veggie stirfry would be in order. So in between coming home from university and going out to the class I quickly pressed some tofu and whipped up a marinade. I let the tofu sit in the marinade while at class (about 2 hours).

When I got back I realised that I didn't really have any stirfry veggies but I did have the asparagus. And so this dish was created. It was simple and so yummy and satisfying.

I probably broke every "how to make a proper stirfry" rule and you will all shun me from the bloggosphere - but I was tired, lazy and heck - it turned out really well and I will be making it again.

I didn't want to use any oil or waste any ingredients. So after marinating the tofu, I poured the marinade into the wok and let it boil down to a thicker consistency, then I added the asparagus and tofu.

Easy Tofu Asparagus Stir-fry

1 block extra firm tofu
2 bunches asparagus

3tbsp rice wine vinegar
1/4cup soy sauce
1 tsp sugar (I used grated palm sugar)
2 clove garlic - crushed
1/2 red onion - chopped
1 tbsp grated ginger
Water
1tsp arrowroot flour mixed with cold water (optional)
2tbsp vegetarian oyster sauce (or stirfry sauce of your choice)

Directions

1. Press Tofu and cut into triangles (I press my tofu using a tea-towel not paper towel)
2. Mix the vinegar, soysauce, sugar, garlic, onion, ginger together.
3. When tofu is pressed, place in marinating dish and pour marinade over. Add extra water to just cover tofu. Leave for 1-2 hours.
4. When tofu is ready, pour the marinade into the wok and let it boil down so that it is thicker.
5. Add asparagus and tofu and stirfry until asparagus is done.
6. Mix the arrowroot flour with a little bit of water and then pour it into the dish to make the sauce a little thicker. (optional)
   
7. Add the stirfry sauce.
8. Serve immediately over rice.