Here’s another installment of random things I have eaten this week.
Best photo first! This is Curry Udon Noodles with Tofu and Vegetables, from Cravings Restaurant in Champaign. “Meat-Free” Mike from Food For Thought suggested this, and it was excellent. I love the shape of the carrots. Thanks, Mike!
Next on the carb parade: Macaroni with Beer Cheese Sauce. We made fondue last weekend, and I tossed the leftover vegan beer cheese sauce with some hot pasta and seasoned it with black pepper. The beer cheese sauce is based on Classic Fondue from The Uncheese Cookbook. It was delicious as a fondue, but subbing all beer for the wine in the original recipe meant the beer flavor was a bit too strong. Next time I’ll go with half veg broth and half beer. Very creamy, cheesy, and easy to make in a blender.
Here’s a version of one of my favorite vegetarian sandwiches, the Tofulatta from Strawberry Fields in Urbana. The original sandwich contains grilled tofu, lettuce, tomato, provolone, and olive salad. No provolone here, but plenty of yummy olive salad. It’s the Tofuletta!
I am thrilled to have successfully grilled tofu. And now I can’t stop eating it. I used an indoor panini maker, and it was fast and easy.
The Best Tofu In The World is from the deli case at Common Ground Food Co-Op, sold in bulk. Thank you to Sarah, my vegetarian friend and colleague, for the suggestion. It’s the perfect firmness, and requires very little pressing. I slice it about 1/2 inch thick, press it briefly between towels, spread it out on a plate, and brush it with a soy/garlic marinade, then grill for about 3 minutes. The texture is great for sandwiches: chewy and a little crisp on the edges. I’m working on a post featuring several marinades. I prefer these a lot over vegan deli slices.
These smoky white beans and kale were awesome, and so easy to prepare. I started with roughly-torn kale, sauteed in some olive oil, with garlic and black pepper. When the kale was slightly wilted, I added about 2 cups of leftover canellini beans I had slow-cooked earlier this week, and 1/2 cup of vegetable broth with a few drops of liquid smoke mixed in. I also added vegan bacon bits. In about 10-15 minutes, the kale was tender but not completely mushy – just right.
The corn is topped with mayonnaise and lime juice, like elotes served from a local Mexican food truck. I’m really not a fan of mayonnaise on corn, but at least I tried it. The tomatoes have bacon bits on them, because I really wanted something with tomato and bacon flavors. The zucchini is sliced into ribbons with a vegetable peeler. This is the first time I have tried that, and I found that I liked slicing off the outer part of the zucchini only, just down to the seeds. I sliced the leftover seedy “core” I was left with and saved it for smoothies later. Let no vegetable go to waste, right?
The sauce on the zucchini isn’t very visible, but it’s a leftover white bean and basil dip that I made over the weekend. I will definitely post this recipe later, because it’s AWESOME. I was surprised how well it transformed into a creamy sauce over the warm zucchini. I think serving it over wheat pasta would be too bland, but the zucchini “pasta” really works.
This cup of noodles is from Doodles in Champaign. It’s a little restaurant on campus serving customized bowls of ramen noodles. You can choose your broth flavor (a few flavors are vegan, most surprisingly the “beef” flavor; must be a hydrolyzed soy-based flavoring) and top it with whatever you want. There are a number of meats, of course, and plenty of vegetable options, including vegetable gyoza (not sure if they’re vegan, though).