I finished my "clean eats" week by cooking up the rest of all the veggies I had bought a few days ago. You would think after a week of only eating all organic fresh produce that I would have avoided the nasty cold going around but alas, it caught up with me... At least now I have a fridge full of delicious dishes because the last thing I want to do right now is get up from bed and cook.
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| BBQ TOFU & CREAMY KALE / STUFFED MUSHROOM CAPS |
While making stuffed mushroom caps, bbq tofu stirfry, and creamy kale (recipes after the jump), I had La Sera (Vivian Girls' Katy Goodman's new project) playing. La Sera's self-titled debut album comes out February 15 and their 7" titled Devils Hearts Grow Gold is released tomorrow. V Magazine premiered the track Dedicated to the One I Love on their site and you can catch a video by Room 205 of La Sera performing some new songs below:
BBQ TOFU
Ingredients:
2 tablespoon olive oil
2 cloves garlic, chopped
1 red onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon red chilli flakes
1 package firm tofu, chopped into squares
Barbeque sauce
Salt & Pepper to taste
Directions:
Heat up pan and add olive oil. Then add garlic, onions, and bell peppers and sautée for 3 minutes. Add curry powder, paprika, salt, and pepper. Add tofu to the saucepan and cook for 12 minutes. Drizzle barbecue sauce over tofu, cover the pan and let the tofu simmer for 15 minutes.
CREAMY KALE
Ingredients:
2 tablespoon olive oil
1/2 cup vegetable broth
1 sweet onion, finely chopped
1 cup rice milk
1 teaspoon white miso
1 tablespoon almond butter
1 teaspoon tahini
Salt & Pepper to taste
1 bunch of kale, choopped
Directions:
Heat up saucepan, add olive oil and sautée onions on medium heat until soft. Add the broth, miso, almond butter, tahini, and rice milk. Stir until well-blended. Add salt and pepper and the kale into the mixture. Let the kale simmer until soft, about 5-7 minutes.
STUFFED MUSHROOM CAPS
Ingredients:
1/4 cup pine nuts
2 cloves garlic, chopped
1/4 cup fresh basil, chopped
1 tablespoon lemon juice
1 cup rutabaga, grated or finely chopped
1 tablespoon tahini
Salt & Pepper to taste
3 portobello mushroom caps
Directions:
In a blender, combine all ingredients and mix until smooth. Scoop the creamy mixture into the mushroom caps, place on a baking sheet, and bake for 15 minutes at 350 degrees.