Category Archives: Vegetarian

Saturday Sites: Week Seven

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1.) Twenty-five things about life I wish I had known 10 years ago.

2.) CATS! (And the things nightmares are made of.)

3.) After watching Making of a Murderer (like the rest of the whole damn world, apparently) I was on the fence (like most) about whether Steven Avery was guilty or not, leaning on the verge of not. This article on things left out during the documentary has me second guessing things (as it’s probably intended to do), but I am back to what the fuck happened?

4.) I could think of some places for us to tote this around! :)

5.) Love the way this focaccia both looks and sounds!

6.) I especially like kitchens #7 and #10!

7.) This pizza is on my list of things to make, come next pizza night!

8.) The #unsentproject is a goodie.

9.) Its been awhile since I made bagels… these are one of my favorites.

10.) This photo of Obama and a little visitor at a Black History Month celebration is remarkable. A good short read.

11.) Pizza styles of America.

12.) How to not look old and tired.

13.) I would love to make some pani popo, please!

14.) I’m curious about this golden milk cocoa…but I’ve not yet decided just how curious.

15.) Lastly, I love Adele (even if my husband says “I do not understand the Adele hype.” Bwahaha)

Bangkok Curry Noodle Bowls with Crisp Baked Tofu

Forbidden Rice Blog | Bangkok Curry Noodles with Crisp Tofu (11 of 11)

Some things I’ve enjoyed about the past few weeks: The stretches of days where we’ve had sunshine and weather warm enough to trick you into thinking Spring’s closer than it is. Slow walks through downtown, mostly to the grocery store. Our two old dogs, who are nearing the end of their days, following me around throughout the day then laying right under my feet later as I try to prepare dinner. Stretching homemade pizza dough into very OCD pizza rounds. Unintentional lazy weekend days (Sundays, after long sports-filled Saturdays). Not bothering to brush my every-growing-ridiculously-long hair for days at a time (messy buns to the rescue!). The rain we’ve suddenly been getting, with the threat of more rain and potential snow this weekend… Bowls of noodles.

Bowls of noodles of any sort are my go-to comfort food. Mac and cheese, ramen/saimin, cold udon or soba noodles… The following recipe is soup-like, but heavy on the noodle-to-soup ratio. The sauce is creamy, delicious, not overly spicy, but super flavorful. If you want things a little spicier, you can certainly add your desired amount of chili-garlic sauce!

Forbidden Rice Blog | Bangkok Curry Noodles with Crisp Tofu (8 of 11)

Bangkok Curry Noodles with Crisp Baked Tofu

Serves 8-10 people.

Ingredients:

For the Tofu:
15.5 ounces extra firm tofu
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup light brown sugar
1/2 tsp gochujang (I prefer Mother in Law’s 00 Fermented Chili Paste)

For the Coconut Curry Sauce:
2 tablespoon oil
3 shallots, minced
2 tablespoons fresh ginger, minced
4 tablespoons red curry paste
2 14-ounce cans regular coconut milk
1 cup No-Chicken (or vegetable broth)
4 tablespoons brown sugar
2 tablespoons gochujang
6 tablespoons soy sauce

For the Bowls:
12 ounces brown rice noodles
2 tablespoon oil
half an onion, chopped thinly
2 cups chopped broccoli florets
1 cup shredded carrots
2 cups chopped asparagus
2 cups shredded purple cabbage
black sesame seeds for topping
limes for serving
a handful of fresh thai basil for serving

Forbidden Rice Blog | Bangkok Curry Noodles with Crisp Tofu (9 of 11)

Directions:

Prepare the tofu: Drain tofu about an hour before you want to prepare your meal. Roll the tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 30 minutes.

Forbidden Rice Blog | Bangkok Curry Noodles with Crisp Tofu (1 of 11)

Preheat your oven to 400 degrees F. While the oven preheats, cut the tofu into bite size cubes. In a large mixing bowl, whisk together the sesame oil, minced garlic, soy sauce, brown sugar and gochujang. Gently toss the tofu in the mixture. Place the tofu on a nicely/generously oiled baking sheet, arranged in a single layer. Bake for 30-40 minutes until the tofu is nicely brown and crisp on the outside. Remove from the oven and set aside until needed.

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Prepare the noodles: soak the noodles in a bowl of cold water for at least 20 minutes, until they’re soft. Drain and rinse. Set aside until needed.

Forbidden Rice Blog | Bangkok Curry Noodles with Crisp Tofu (2 of 11)

Prepare the sauce: heat the oil in a large saucepan. Add the shallots and ginger; stirring around for 3-5 minutes. Add the curry paste; cook for 1 minute. Add the coconut milk, sugar, gochujang, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.

In a large skillet or wok, heat the remaining two tablespoons oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green and just slightly tender. Add the noodles and baked tofu, tossing them around with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles can get overly sticky).

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Prepare the bowls: serve bowls topped with the purple cabbage and sesame seeds, along with a squeeze of lime and chopped basil leaves. Enjoy!

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Vanilla Banana Smoothie

Forbidden Rice Blog | Vanilla Banana Smoothie (3 of 5)

At least once a day either for a meal in itself or a snack between meals, my husband will say, “Babe…can I have one of those smoothies?” I know what this means: this chocolate soy milk, bananas, peanut butter (preferably this one), and lately also powdered chocolate peanut butter. He has deemed the concoction “God’s Nectar,” (bwahaha! I shit you not!) and says that one day he will certainly live off of the stuff. Happily.

The truth is, when you combine frozen bananas (this part is essential), milk, and chocolate, vanilla, and/or peanut butter, the end product is very milkshake-like. Without the guilt… Not that I feel guilty about drinking milkshakes; I am a firm believer in moderation…and could drink a vanilla or chocolate milkshake every day guilt-free.

Milkshake diet aside, I decided to try a little spin on my husband’s chocolatey-peanut-buttery-smoothie. I wanted something a little lighter tasting, which would still be filling and refreshing. The oats and frozen bananas make this smoothie milkshake-thick and will keep you full. You can add unsweetened cocoa and peanut butter if you wish, as well!

Forbidden Rice Blog | Vanilla Banana Smoothie (1 of 5)

Vanilla Banana Smoothie

Serves 2.

Ingredients:
2 teaspoons old fashioned oats
2 cups whole milk (vanilla soy, almond, or your preferred nondairy milk would be okay!)
3 medium bananas, frozen
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch of fresh nutmeg

Forbidden Rice Blog | Vanilla Banana Smoothie (4 of 5)

Directions:
In a spice grinder, pulverize the oats into a fine powder. (My “spice grinder” is actually just our coffee grinder, cleaned out really well.)

In a blender, combine the ground oats, milk, bananas, vanilla, cinnamon, and nutmeg.

Blend on high until smooth. Divide between two glasses and enjoy immediately.

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The Top 15 Posts of 2015

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To say so long to 2015, here’s a quick roundup of this little blog’s most popular recipes throughout the year!  Thank you all for your continued support of this endeavor. May the new year be filled with new recipes, full bellies, copious amounts of laughter and some new adventures in this blog space! Happy End-of-2015!

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Top 15 Posts in 2015

Forbidden Rice Blog | Top 15 of 2015

#15:   Vegan Chicken and Herb Dumplings

Forbidden Rice Blog | Top 15 of 2015

#14:  Creamy Jalapeño Mac and Cheese

Forbidden Rice Blog | Top 15 of 2015

#13:   Creamy Sweet Corn Risotto

Forbidden Rice Blog | Top 15 of 2015

#12:  Chocolate Ice Cream

Forbidden Rice Blog | Top 15 of 2015

#11:  Ethiopian Mesir Wat

Forbidden Rice Blog | Top 15 of 2015

#10:  Panko Crusted Tempura Shrimp

Forbidden Rice Blog | Top 15 of 2015

#9:  Homemade Falafels

Forbidden Rice Blog | Top 15 of 2015

#8:  Malted Waffles

Forbidden Rice Blog | Top 15 of 2015

#7:  Barbecue “Pulled” Seitan

Forbidden Rice Blog | Top 15 of 2015

#6:  Cowboy Caviar

Forbidden Rice Blog | Top 15 of 2015

#5:  Lavender Vanilla Bourbon Cocktail

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#4:  Miso Mushroom Ramen with Vegetarian Wontons and Crispy Tofu

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#3:  Purple Sweet Potato Pie

Forbidden Rice Blog | Top 15 of 2015

#2:  Baked Barbecue Panko Tofu
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#1:  Leo’s Limoncello

 

Happiest New Year to YOU!

Vegetarian Portuguese Bean Soup

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (1 of 8)

Portuguese bean soup is a Hawai’i cold weather staple (of course “cold weather” means temperatures in the high 50’s or so, not like Oregon cold). The traditional version of this soup is meaty and filled with ham hocks, linguica (Portuguese sausage), kidney beans and potatoes. In Hawai’i, Portuguese bean soup is often served with, or over, steamed white rice. It’s flavorful, rich, and filling. There are many variations of the soup and it’s probably safe to say that most families in the islands have some version of this soup in their recipe repertoire that is unique to their own family.

This vegetarian version uses vegan longaniza (this one) rather than traditional Portuguese sausage. The addition of liquid smoke helps to give the soup a slight smokiness that the ham hocks would generally create. This soup will get quite thick; you can thin it with more broth or water if you prefer.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (3 of 8)

Vegetarian Portuguese Bean Soup

Serves 10-12

Ingredients:
4 cups cooked kidney beans
2 large russet potatoes, peeled and cut in bite-size cubes
3 large carrots, peeled and diced bite-size
1/4 cup olive oil
1 medium red onion, peeled and diced
12 ounces vegetarian longaniza (or soyrizo), plastic casing removed
4 cloves garlic, minced
2 stalks celery, diced
1 teaspoon Chinese 5 spice
16 ounces crushed tomatoes
16 ounces tomato sauce
6 cups No-Chicken broth
1 cup elbow macaroni (dried)
1 bay leaf
1 teaspoon liquid smoke
salt and pepper to your liking

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (7 of 8)

Directions:

In a large stock pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent. Add the garlic, celery, and longaniza. Sauté until the linguica slightly crisps and browns (5-7 minutes).

Add the beans, potatoes, carrots, Chinese 5 spice, crushed tomatoes, tomato sauce and broth to the pot. Stir to combine everything. Bring to a low boil, then add in the macaroni, liquid smoke, and bay leaf. Reduce heat to low and cook until the vegetables are tender and the pasta is cooked (1 to 1 1/2 hours). *If the soup is thicker than you like, you can add more broth or water to thin it out.

Taste, then add more salt or pepper to your liking. Serve with steamed white rice.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (6 of 8)

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (2 of 8)