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Preview: 101 Cookbooks

101 Cookbooks



When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.



 



Instant Pot Herbed Chickpea Plov

2018-01-21T07:57:45-08:00

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Plovs. I started cooking them last year pretty regularly, locking onto one in particular early in my exploration. It was the Green-herbed Plov with Chickpeas in the Samarkand cookbook by Caroline Eden and Eleanor Ford. It is the lone vegetarian plov they included in that book, because, as noted, it's hard to find a plov in Central Asia without meat as its central component. If you love robust one-pot rice dishes, and you own an Instant Pot, you're going to want to dig in here, this recipe is for you.

If you've never experienced a plov, its heralded as "the undisputed king" of Uzbek cuisine, a steaming pilaf cooked in layers, served everywhere in Central Asia. Think of plovs as the perfect all-in-one-pot preparation, and this is the version you'll want to start with if you're vegetarian or vegan. It has rice, and chickpeas, fragrant spices, spinach, herbs, saffron, garlic, and olives. It's the epitome of family style - served on platters, for visitors, for celebrations, for holidays.

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In the beginning I was cooking my plovs in a big cast iron Dutch oven, but quickly moved on to a kamado-san rice cooker donabe. I won't do the donabe deep-dive here, but nailing a plov in a kamado-san donabe, consistently (keyword), is master class stuff. Which is why I thought this recipe would never make it onto the site, it was one for the personal collection ;). To cook plovs in the donabe isn't for the faint of heart, and for every three times I nailed it, there was one time I really didn't. And then(!)....then I bought the Instant Pot, and decided to try my plov in that. Guess what? SO much more consistent, likely because there's no variation in temperature and heat from one attempt to the next in the IP. The results are great, and relatively predictable. So here we are - an Instant Pot Plov. Give it a go! It's great day after as well.

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For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

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Spicy Rainbow Chop Salad with Peanuts

2018-01-20T08:21:44-08:00

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The base of this winter chopped salad is a new-to-me, homemade, red curry paste. I can't stop using it, and it was perfect in this chopped salad situation. The curry paste went in the dressing. Once you've made the dressing, blood oranges, crispy shallots, peanuts, radicchio, herbs, brown rice, scallions, and tofu are tossed with it. I'll be honest, this isn't the most weeknight-friendly recipe (here's a link if you're looking for the easiest dinners, or quick recipes in general), but it's so good, you'll want to give it a try at some point when you aren't crunched for time.

I'm posting the red curry paste I used on its own page, it's the A.P.C.P. - All-Purpose Curry Paste from Kris Yenbamroong's Night + Market Cookbook. If you're inclined to make your own curry pastes, you're going to want to take this one for a spin. I love it, and have been using it in everything lately - curry pots, this salad, spring rolls, etc. Enjoy!

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I noticed a lot of you are using the winter green miso paste and lemongrass turmeric paste from my site, & this should round out your collection!

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Night + Market All-Purpose Curry Paste

2018-01-20T08:15:08-08:00

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I'll start by telling you I love this curry paste. But, before you read any further, you need to think about where you might buy galangal. Also, if you can track down makrut lime leaves, your curry paste will be that much better for it (some store might still label it kaffir lime). This is the A.P.C.P. - All-Purpose Curry Paste from Kris Yenbamroong's Night + Market Cookbook. It is wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. I've been using it in weeknight curries, as a je ne said quoi note in every soup I've cooked this week, and as the flavor base for a number of salad dressings (in this Rainbow Chop Salad with Peanuts, for example). This recipe makes two cups, the perfect amount for using some / freezing some.

I did his vegan variation, omitting shrimp paste, seasoning with a bit of extra salt or thin soy sauce. As far as tracking down ingredients, if you have access to an Asian market or grocer, start there. You should be able to source the lemongrass, galangal, and (maybe!) the lime leaves. Check the freezer section for leaves if you don't see them fresh. I suggest substitutions down below if you get stumped by any of these. Pro tip: buy extra ingredients, because you're going to want to make more. It's a perfect red curry paste to keep on hand. You can freeze the galangal, trimmed lemongrass, and lime leaves until you're ready to use them.

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40 Essential Instant Pot Links

2018-01-19T08:07:36-08:00

Because I've been experimenting with the Instant Pot quite a bit lately, I've been getting a lot of questions. Many times my answer is a link. A link to a video, or a link to a recipe, or technique. So! I thought I'd compile all those helpful links into one list. It's (hopefully) a list that will help answer many of your initial questions. There's a video that will walk you through your initial water test, a handful of helpful accessories, favorite recipe links, etc. I'll update and add to it over time. Enjoy! ----------------------------------------------- VIDEOS ----------------------------------------------- 1. Instant Pot Water Test 2. Instant Pot Quick Start Guide 3. Pressure Luck's Top Ten Instant Pot Tips 4. Instant Pot Mushroom Stroganoff Video 5. How to Clean your Instant Pot Liner ----------------------------------------------- OFFICIAL INSTANT POT ----------------------------------------------- 6. The official Instant Pot site 7. The official Instant Pot FAQ 8. The official Instant Pot recipe database. 9. The official (high-volume) Facebook community 10. The official Instant Pot Cookbook: The Essential Instant Pot Cookbook 11. The official Instant pot user manual 12. This is the Instant Pot I use. ---------------------------------------------- RECIPES - A FEW FAVORITES ---------------------------------------------- 13. Instant Pot Mushroom Stroganoff with Vodka (most popular!) 14. Instant Pot Chickpea Cauliflower Korma 15.Instant Pot Fiasco Beans 16. Instant Pot Indian-spiced Simmer Sauce 17. Instant Pot Minestrone Soup 18. Instant Pot Brown Rice Bowl with Chickpeas (PIP) 19. 10 Minute Instant Pot Mushroom Broth Bonus: Instant Pot Dynamite Cold Tonic Bonus: Slow Cooker Black Bean Chili with Kahlua (Instant Pot slow cook or pressure cook) & make - Creamy Four Ingredient Chili Mac with the leftovers! Bonus: Instant Pot Herbed Chickpea Plov (all 101 Cookbooks Instant Pot recipes) ----------------------------------------------- GUIDES & REFERENCES ----------------------------------------------- 20. How To Use an Instant Pot: A Guide by Melissa Clark (NY Times) 21. This is How to Become an Instant Pot Whisperer (101 Cookbooks) 22. Pressure Cooking Time Chart - a good range. (HIP Cooking) 23. Rancho Gordo Heirloom Beans & Pressure Cooking Guide (PDF) 24. How to Clean an Instant Pot Pressure Cooker 25. Instant Pot Starter Guide for Me & You (101 Cookbooks) ----------------------------------------------- ARTICLES ----------------------------------------------- 26. Why Do Cooks Love the Instant Pot? I Bought One to Find Out (NY Times) 27. The Instant Pot Cult is Real (TASTE) 28. The Instant Pot Is a Phenomenon--and Indian Cooks Are Using It in the Most Creative Ways (Mother Jones) 29. Inside the Home of Instant Pot, the Kitchen Gadget That Spawned a Religion (NY Times) 30. Send Help: I'm (Kind Of) Falling in Love With the Instant Pot (Food52) 31. The Instant Pot's Master Plan to Invade all of our Kitchens (Bon Appétit) 32. I Tried The $99 Kitchen Gadget That Everyone's Obsessed With (Buzzfeed) 33. After Cooking All My Meals in an Instant Pot for a Week, I Get What All the Hype Is About (Self) 34. So you Got an Instant Pot, Now What? (Wire Cutter) ---------------------------------------------- MORE RECIPE INSPIRATION ---------------------------------------------- 35. Most Popular Instant Pot Recipes from 2017 (The Kitchn) (I'll add more here over time!) ---------------------------------------------- INSTANT POT ACCESORRIES ---------------------------------------------- 36. A glass lid: A lot of people buy this to use when slow cooking in the IP, I just use a lid I already have for now. 37. Extra sealing rings: The rings tend to pick up the scent of whatever you're cooking. Keep an extra ring on hand so your cakes don't end up smelling like chili ;) 38. Wire racks: For eggs, veggies, or for lifting containers off of the floor of the pot when doing pot-in-pot cooking. 39. A nice sized steamer basket. 40. For c[...]



Last Minute Everything Bagel Noodle Bowl

2018-01-18T06:36:12-08:00

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One of my resolutions related to this site, post more of my last-minute, on-the-fly recipes. The really no-fuss meals I throw together in five minutes, the ones I usually write off as too simple to share. This is one that fits the bill. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off. It's so simple, satisfying, and the perfect lazy day one-bowl lunch or dinner.

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Shredded Jackfruit Veg Carnitas

2018-01-16T08:26:19-08:00

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This page will showcase a number of ways you can season and enjoy shredded jackfruit. It is meant to be an evolving reference more than anything, and I'll keep adding to it over time. Jackfruit is a fun ingredient to play around with. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. While some are able to find it in fresh form, it's readily available in canned as well, which makes it easy to keep on hand for quick meals. Here you see it pictured sautéed with lots of garlic and taco/chili seasoning for a filling for these Shredded Jackfruit Burritos. But I'm also including a number of ways you can tweak the recipe - a Thai curry paste version, as well as a BBQ jackfruit version.

If you cook the filling at the start of the week, it will keep for a few days, refrigerated. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe's) - just drain, and rinse before using.

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Instant Pot Dynamite Cold Tonic

2018-01-14T08:17:57-08:00

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If you need to jolt a cold out of your body with brute force, you might consider starting here. This head-clearing, sniffle-blasting tonic is the color of Tang, with flavor like a stick of ginger dynamite. It's a nuclear version of the Honey-Turmeric Tonic in the Coco Morante Essential Instant Pot Cookbook - hydrating, aromatic, invigorating, decongesting, immune boosting, and not for the faint of heart. I made it for Wayne who was fighting a bit of a head cold last week, and sipped on it myself just because it made me feel like I was treating my insides to a spa day.

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For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

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Also, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.

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Shredded Jackfruit Burritos (Vegan)

2018-01-13T06:25:57-08:00

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I suspect the most notable aspect of this burrito is the use of jackfruit. My guess is it might be an ingredient you're either completely onboard with, or not at all. Either way, mark my word, shredded jackfruit is a fascinating ingredient. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. Out of the can, it has a flavor that is quite mild and neutral, making it a lot of fun to play with on the culinary front - blank slate and all. And because of that, my approach is usually to blast it with an assault of spices and flavor. Here you see it sautéed with lots of garlic and taco/chili seasoning to create a dynamic burrito filling that just about anyone can get behind. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe's) - just drain, and rinse before using.

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Give this a try, and if you're into it, I'm happy to feature more jackfruit recipes in the future!

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Broth Love - Nine Vegetable Broths that will Invigorate you from the Inside Out

2018-01-12T07:26:15-08:00

My love for good broth is strong. And, now that we've rounded the corner into fall, I thought I'd follow up last week's blender soup recommendations, with a collection of invigorating, vegetable-based power broths. Key word here - power. I like a strong broth, and will argue that there are few things that can make you feel more revitalized than an good one. Nutrient-rich plant-based broths are great to have on hand, and there's no reason not to make XL batches to keep in the freezer. While they're incredible on their own, they're also nice to keep on hand for quick weeknight meals. You can always float a few dumplings, or stuffed pasta in a flavor-packed vegetable broth. Or, use one of these broths as the liquid called for in grains, risottos, or rice dishes. Enjoy! -h 1. Immunity Broth - (101 Cookbooks) I'm going to kick this off with a favorite, a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. Get the recipe here. 2. Rebecca Katz's Magic Mineral Broth - (Rebecca Katz) A beautiful master broth from Rebecca. Get the recipe here. 3. Ten Minute Instant Pot Mushroom Broth - (101 Cookbooks) You can use this Instant Pot mushroom broth a thousand different ways. If you have dried porcini mushrooms, a few cloves of garlic, salt, pepper, and a bit of thyme, you're in business. Get the recipe here. 4. Homemade Vegetable Broth with Buckwheat Pancakes - (Dagmar's Kitchen) I love love love this concept. Sonja takes a traditional brothy Austrian alpine soup and updates it with this veg-friendly version. A beautiful homemade vegetable broth hosts a tangle of buckwheat pancake strips. Get the recipe here. 5. Dragon Carrot Broth - (Hungry Ghost) I came across this broth when I was writing this blended soup round-up, and it inspired this follow up post. The one you're reading. Andrea serendipitously comes across this broth after boiling vibrant dragon carrots (for a pie). The liquid remaining in the pot is what you see here. She brilliantly adds a bit of grated ginger, and magic happens - red dragon broth. More details here. 6. Green Curry Broth - (101 Cookbooks) A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. With heat from serrano chiles, and zings of tanginess on account of the fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs are there to make the sky open up. Get the recipe here. 7. Red Curry Lemongrass Broth - (Love & Lemons) At first glance, you just know this is good. I use water in place of the vegetable stock called for, and adjust the amount of curry paste to my liking. Or, play around with a homemade curry paste here. Great jumping off point in general! Get the recipe here. 8. Gut-healing Vegetable Broth - (Wallflower Kitchen) A vibrant, vegan alternative to all the bone broths out there. Keep all your vegetable trimmings throughout the week in a freezer bag, and make a big batch of this on a Sunday. Love that Aimee's broth is mushroom and seaweed boosted. Also(!) play around with the different dried mushrooms you use. They all lend a very distinct flavor and nutrient profile (or create your own blend!)Get the recipe here. 9. Ashley Neeses's Healing Broth - (Ashley Neese) Ashley uses quite a long list of plants in this broth adding to its depth, and nutritional profile. Don't skip the brightening squeeze of lemon (lime) when serving! Get the recipe here. Bonus! Japanese Clear Onion Broth - (Living Chirpy) A reminder of just how good a simple onion broth can be. Get the recipe here. Continue reading Broth Love - Nine Vegetable Broths that will Invigorate you from the Inside Out... [...]



Curried Tomato Tortellini Soup

2018-01-11T07:43:01-08:00

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I installed the Dr. Greger's Daily Dozen app on my phone last year, and it was a real eye opener for a few reasons. The app is actually just a simple checklist of ingredients to incorporate in your daily diet - ideally, every day. Beans, berries, spices, nuts, greens, etc. It's actually not simple. The thing that struck me immediately is the way you need to make every meal (and snack) count if you want to check all the boxes. I found that I needed to have more of a plan than my usual "free-style" approach, as well as an evolved arsenal of go-to recipes. So! The first thing I started doing was incorporating meals that were delicious, satisfying, one-bowl "box-checkers", like this soup. It's a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It's so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!

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There are a bunch of other whole food plant-based "box checker" recipes here as well, and throughout the archives.

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17 of the Easiest Dinners on 101 Cookbooks

2018-01-09T07:25:55-08:00

A collection of the easiest dinners on 101 Cookbooks. These are some of my personal favorites - the ones that are super weeknight-friendly, with reasonable ingredient lists. And I'm pulling some long-time favorites from deep in the archives. I'll update and add to it over time with bonus recipes. Enjoy! 1. Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto - Literally, just six ingredients in this awesome pasta bowl. Get the recipe here. 2. Golden-crusted Sesame Seeded Tofu - In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since. Get the recipe here. 3. Spicy Tahini Noodles with Roasted Vegetables - This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Get the recipe here. 4. Instant Pot Mushroom Stroganoff with Vodka - My most popular Instant Pot recipe. Make this stroganoff your dinner tonight, seriously! Made with caraway-spiked vodka, and a hearty mushroom base, you get all of what you love about mushroom stroganoff, without the all the butter and cream. Get the recipe here. 5. Mushroom Scallion Tartine with Poblano Yogurt - A substantial, delicious, mushroom sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting. So good! Get the recipe here. 6. Last Minute Red Lasagna - This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering. Get the recipe here. 7. Quick Vegan Enchiladas with Sweet Potato Sauce - Knock-out delicious, you'll have these in the oven in less that ten minutes, They're also a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost. Get the recipe here. 8. [...]



Meyer Lemon Focaccia with Hemp Seeds and Herbs

2018-01-06T06:29:01-08:00

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You can make this. I promise. Even if you don't think you're much of a baker. It's a golden crusted focaccia draped with whisper thin rounds of Meyer lemon, studded with black olives, and a showered with sliced almonds. The dough is herb-flecked with a generous boost of hemp seeds, and a percentage of rye flour if you happen to have some on hand. It's the same one I posted to my Instagram feed. I've been on a bit of a focaccia bender lately after making Nigel Slater's Cranberry Focaccia for New Years Eve (from The Christmas Chronicles). I forgot how simple and satisfying it is to make, and all the different ways you can top it based on what you have around the kitchen.

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The pre-bake: The shot above is what the focaccia looks like prior to baking. I used an enamelled cast-iron baking pan, but(!) you can absolutely make the focaccia free-form (just shape it on a standard baking sheet). A third option is a cast iron skillet. I baked the last version I did in a 9-inch cast iron skillet. Experiment and have fun with it!

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The yeast: This recipe calls for instant yeast, and I'm including a shot of the exact yeast I used for reference below. You can add it directly to the dough. Different than active dry yeast.

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If you make this focaccia, or a riff on it, tag me on Instagram (heidijswanson) so I can see :)!

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13 Inspiring Instagrammers to Follow for Healthy, Feel-Good Food

2018-01-05T09:43:47-08:00

I'm so excited about this post, I'm not sure why I didn't do it sooner! I love being able to use my site not only to share the recipes I'm excited about cooking, but to highlight other cooks who inspire me. Many of them have Instagram accounts, so I thought I'd pull together a list of a few favorites. My hope is that they'll all inspire you to want to jump into the kitchen. They tend to celebrate lots of plants and vegetables, and generally integrate food, cooking, balance, and wellness into their lives in a way that inspires others. I actually have a much longer list, so think of this as the first installment. And, if you're into it, I'll share more! - Ellen Fisher / @ellenfisher - I love this family. Watching the kids grow up on Ellen's You Tube channel has been amazing, their love for good food and nature from the time they were tiny is inspiring to all. One love! :)! - Alaina Sullivan / @alasully - She's on design over at Bon Appétit Magazine, but she's actually one of my favorite cooks to watch. - Candice Kumai / @candicekumai/ - Excited for her new book! - Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit - Heidi Swanson / @heidijswanson - My Instagram, just in case you're not already following! - ABCVNYC / @abcvnyc - Top of my list the next time I'm in NYC. I just wish they posted more! :) - Andy Baraghani / @andybaraghani - I met Andy at a dinner at David Tanis's house a few days days before he started as Senior Food Editor at Bon Appétit Magazine and I couldn't wait to see what he'd be up to. He's just got that je ne sais quoi, and his recipes are are, so often, exactly what you want to be eating. Color, texture, flavor - he's just one of those cooks who has the good spidey sense. - Beatrice Valenzuela / @beatricevalenzuela - Known for her clothing, shoe, and jewelry designs, Beatrice is actually one of my favorite cooks to watch. Catch glimpses through her watch Insta-stories for a peek into her Echo Park kitchen & life. - Botanica / @botanicafood - The Instagram feed for Botanica Food & Market in Silver Lake, Los Angeles. If you can't be there, you can at least see what is coming out of the kitchen ;)... - Camille Becerra / @camillebecerra - Chef at DeMaria in New York, all around inspiring person. Only wish Camille was West Coast :)! - INDAY / @inday_nyc - Energizing Food + Good Karma, wish there was an INDAY in San Francisco. - Nourished Journal / @nourishedjournal - a great wellness gateway with lots of wonderful profiles - for ex: alaalison, allylwalsh, and mynewroots. - Sprouted Kitchen / @sproutedkitchen - Real life, real food. Love Sara. - Anna Jones / @we_are_food - One of my favorite U.K. cookbook authors. Continue reading 13 Inspiring Instagrammers to Follow for Healthy, Feel-Good Food... [...]



Creamy Four Ingredient Chili Mac (Instant Pot / Conventional)

2018-01-04T07:01:29-08:00

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Chili mac is a thing. And I suspect it's a thing for a few good reasons. Namely, it's a family-friendly dinner solution, something nearly everyone can get behind. Chili + macaroni, what's not to like? I decided to a take a stab at it last week, in part because I was working on this Slow Cooker Black Bean Chili with Kahlua, and I had to go a few rounds to get it just right. So much leftover chili. So much. This chili mac combines four ingredients: your favorite chili, a beer (or broth), elbow pasta, and a splash of cashew, coconut milk, or other nut milk. It's as healthful as the chili you use. The last thing I'll say before jumping into the recipe is this, I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when calling in take-out takes too long, and is too much effort. Seriously.

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Pile on toppings to boost the chili mac nutritionally, and to flair it out in general. I mean, treat it like a taco bar, or a chili bar - anything you would on those things is fair game here. Also, if you don't have leftover chili on hand - a good canned chili will absolutely work here. I'll put some related thoughts in the head notes.

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Quick Shredded Tofu Stir-fry

2018-01-02T08:39:43-08:00

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This is one of my favorite recipes from my last cookbook, Near & Far. It's a snappy little stir-fry, and it comes together in a flash. It's the perfect kind of recipe to kick off the new year. You get freshness from bright pea shoots (or other greens), substance from the tofu, and some crunch from the pepitas and sesame seeds. It's an easy crowd pleaser, and I often use the leftovers as a spring roll filling (perfect for on-the-go lunches). Rice paper or lettuce wraps do the job!

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You'll need to use a box grater for this; finer Microplane graters will shred the tofu too thinly to maintain the right amount of structure.

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