10 April 2006

Psychic Stir-Fry & Tofu Pie

It seems as if us vegan food bloggers have some sort of stir-fry telepathy going on. I have been dreaming of this stir-fry since Thursday, but I didn't want to cook for just me so I waited until Sunday (last night 10:30 pm). What you see above is the stir-fry cookin' up in the wok. I have two wok's and this is my smaller one. I have no idea how I have 2, hmmm...
Les' Special Stir-Fry Ingredients:
*note: I was just sitting around outside in the 90 degree weather + sunshine and decided to make a running list of what would be super-awesome in the stir-fry. There are a lot of things, but it's interesting how I could still specifically taste each and every individual flavor, veggies, spices, etc. I wish I had broccoli, but I used only ingredients that I already had, I was not doing a special trip to the store for 1 or 2 items. Ok, on to the ingredients, and no "recipe" because if you know me, I just like to toss a bunch of stuff in.
*Note #2: I marinated my tofu for the very first time in 7 years of eating tofu. How have I never done this before? Was I too lazy? Do I just think that Jess (Let's Get Sconed) has amazing ideas and Dreena (Vive le Vegan) too and they marinate their tofu so shouldn't I? Well, from now on my minimum marinating time is 2 hours. This was wonderful, so flavorful and bursting with goodness.

Ingredients (for real this time)
Brown rice
pre-baked tofu: marinated in rice vinegar, tamari, hoisin sauce (2.5 hours marination)
baby bok choy (see family below)
carrots
onion
garlic
red, green, yellow bell pepper (pre-cut, frozen, $1.99/big bag, easy year-round)
ginger, freshly grated
Italian squash (I ended up buying this thinking it was the cutest little baby zuchini, woops. It turned out to be good anyway and it was my first time ever even hearing of this veggie.)
handful raw cashews (I love love love these in stir-fry)
gamashio (sea veggies, kelp, etc.)
agave nectar
tamari (more)
olive oil and toasted sesame oil (olive at first, finished with sesame)
spoonful of peanut butter
chili flakes
hoisin sauce (again)
fresh squeezed lemon (to finish)
Yep. I'm awesome.
I prepped the above around 7:30pm knowing it would take a while to cut everything. I also knew that Ray wasn't going to be home until after 9pm, so I didn't want to do all of this prepping later and then eat super-later than I already do. I did all of this, placed appropriate veggies in water for a while, others exposed to air, and was happy in the end that I did this earlier.
Above is what I took out from the pantry and fridge prior to the wok getting hot. After all, heating on a hot wok only takes a few minutes or so. Also, I of course didn't use all these cashews (I spooned some out).

And below you will see my Baby Bok Choy Family. I really liked that cute little one. It's the size of my thumb. You can see I was not in a hurry to cook this meal!!!
Moving on... I really wanted a mocha pie. I was too lazy to make more coffee for the day. I decided to go with a tofu chocolate, peanut butter, pecan pie with graham cracker crust by Arrowhead Mills (organic and awesome).
This pie is more like a pudding that didn't firm up into a pie. It's still really tasty though.
Ingredients: silken tofu, chocolate chips, cocoa, peanut butter (just a small bit), agave nectar, maple syrup, vanilla, water, pecans, graham cracker crust. Yum.
And some more weekly treats... I always have these (and I always say this). This time around I placed some in snowman muffin cups so I can give them away to some people and it's handier.
This is my tarragon spice house. It's from a complete spice villiage and the lids come off and you store the appropriate spice in them. My boss received them as a gift, asked me if I wanted the whole set. Guess what?! I was super-good, held back and said NO to introducing more crap into my house. I'm not saying this is crap, I just have little "things" and I don't need a whole spice villiage, especially a cute, impractical one. Instead, I took the only one I really liked, because it's green, and it was the only green one. I do like tarragon, but I wansn't picking based on my favorite spice. That would have to be cumin.

Fin. Whew.

19 comments:

itsasecret said...

I made the mistake of reading your blog entry before dinner time. Big mistake, now I can't wait to go eat. And it won't be anywhere near as good as your stir fry. So cruel.

Vicki said...

Cool post...I must tell you that I made stir-fry for myself last night. Your prep veggies shots are so fresh & pretty, & I adore baby bok choy...such a cutie. Treats look delish (I really want to eat one of those). But especially, I like Tarragon house, and that you only took the one you REALLY liked...not taking them all just because you could...

Julie said...

The stir-fry looks awesome! I am scared to make bok choy--well not "make"--but, use in a stir fry. I never know w/ certain veggies-what parts you're supposed to eat and what parts you're not. It looks awesome, though! I'll have to break out my wok, asap!

And, ofcourse, I bow to you as the queen of desserts and treats!

jess (of Get Sconed!) said...

Leslie, I <3 you and your stir fry! - and the fact that you buy baby bok choy. I actually think I've had too much broccoli lately (and definitely too much soy). Can I have some pie?

EatPeacePlease said...

Jess, yes you can have some pie. Just hurry up and get over here because I just had ANOTHER piece and it's even better today than yesterday (it firmed up a bit). I don't think one can ever have too much broccoli.

Julie, don't be afraid of the bok choy. First off, I just go ahead (dirty) and do a big pre-cut of the stem. Just chop the whole big (nasty) part off. Discard and re-wash knife. Next thoroughly wash each piece because a lot of dirt gets toward the bottom. Then dry like lettuce. I have always cut my bok choy stems horizontally, some chunky, some thin depending on the dish. Then for this in particular, I cut the leaves of the bok choy vertically, creating ribbons of greenness. It's really easy and I like to treat the leaves like spinach and the stems like a firmer celery or something. SOMEONE CORRECT ME IF I'M WRONG ABOUT ANYTHING HERE. In this case I added the stems first, fried 'em up with everything for a while, and lastly I put in the leaves. I didn't want them to get soggy/brown.

You can also steam bok choy. I was just too lazy for it and threw everything in and didn't want to wash MORE dishes.

There are some veggies I don't know what to do with too. Or I'm scared to mess up and waste stuff.

Shawn Powers said...

Looks yummy. :) It's funny how many folks have posted about stir fries!

Every time I see the famous "Leslie Snack Treat" things, I think to myself that I must make a batch. Maybe I'll work on that for Easter -- it would be a great time to have some low-guilt goodies to go along with all the chocolate...

Harmonia said...

Award-winning photos, yes?

:)

I am always looking for more things to stirfry! Lovely!

Posted my MwM with the (*) Organic note. Thanks for the suggestion!

Patty said...

Looks like a great stir fry. Now I know what we are having for supper tonight !
I love your little tarragon spice house, its so cute.

KleoPatra said...

Bok choy also has overwhelmed me. The stir fry looks like it's kickin'!!!!

EatPeacePlease said...

Shawn, try the treats. Make them as you like them (or follow my "recipe"). As long as you have a good dry base and a gooey mixture, you're fine. www.veganlunchbox.blogspot.com has great Easter ideas. Try some vegan candies, fruit ideas, etc.

Harmonia, you're so sweet, as always! Thanks for taking my idea on the organic code. The *** is my favorite computer symbol that I know how to use. I don't have a MwM this week (not yet). Most of mine are on Sundays and I'm a week behind anyway. I'm shopping towards the end of the week (Fri?)

Patty, I'd love to see your version. You don't even have to go to the store, just pick from your goodness of garden!

Kleopatra, welcome! Thanks for the comments! Bok choy can look scary to use but in fact, it's pretty simple. I would either saute or steam it, as I don't know many other methods and I don't bake...

johana said...

im so envy of american foods lol, just a litle envy , looks so tasty, thanks for share.
im still looking for the children doctor, but will be aout of the towm all the week, so maybe next i can see him and ask for some blood test for my girl.

EatPeacePlease said...

Johana, thank you for the update. I look forward to hearing your experience at the doctor when you return. Have a good week.

Dori said...

Hi Leslie, stir fry looks great. I have done a quick marinate on tofu before by a fast braise in the oven, but then I actually broil the whole stir fry meal on baking sheets. I do this when I have to cook for more than my little stir fry pan will allow. Your treats are perfect for an Easter treat. I'm going to link you on my blog soon.

KaiVegan said...

>>just sitting around outside in the 90 degree weather + sunshine...

2 months ago, I would have been jealous. But now, it's so lovely in MN!

Leslie, Ron was really impressed with the veggie picture! The stir-fry really looks good. With the baby bokchoy, I usually don't cut them up, (just trim the bottom to separate them) just like the Chinese do.

You know, I got a pie crust the other week because everytime I'm eating a chocolate pudding I keep thinking that it would be good in a pie, with choco chips, nuts and other goodies. I almost did it last weekend- that would have been something!

I also made some yummy treats and as Aliyah and I were planning it, I thought I have to make sure that there are less than 19 ingredients in it, in honor of the "homemade treats queen." lol. But it turned out I didn't need to sacrifice anything- I only went up to 15 things in it!

Cute muffin cups, too. I'm also wondering why I haven't seen that kind of rice puffs at WFM...

EatPeacePlease said...

Kai, you're crackin me up!!! Limiting yourself to 15 sounds good. After all, I'd have 30 things in it if I kept all that around the house! I've been dreaming of dried cranberries but I can't find any without added sugar/oils.

About the rice puffs, hmm... I know that certain stores vary by location, but let me just say that the people at WFM are great and if you request ANYTHING to be sold there (along their standards) they will stock it. I had them carry a few things around here. I find my rice and kamut puffs on the very bottom shelf in the cereal isle. For me they are at the end of the cereals on the bottom, right before the oatmeal products. I've been getting organic nautres' path and it comes in a bag not a box.

Did I tell you that the pie was even better and firmer on the second day (haven't had any more, day 4 now). Just take out that pie crust and plop some pudding in there. It's wonderful. Or a good idea could be to add a few graham crackers into a small bowl of pudding, oh yum.

And about the weather, it's supposed to be 94 tomorrow. I don't like colder than 70 but I don't like hotter than 105. It seems extreme but when it's dry it doesn't feel *as* hot as the number reads! We are getting there and it's supposed to be a super-hot summer here. It was 121 degrees for 2 days the first summer I lived here... I freaked out! (but I love it here still)

creative kismet said...

All of your food looks amazing!!! THe pictures are great too!

EatPeacePlease said...

Thanks Creative K,I have some good ideas coming up soon...

Johanna3 said...

Lol my bad english: the doctor will be out of town this week not me, i will be at my home all week ,
sorry for the english

KaiVegan said...

Okay, so I went to the other WFM and found the rice and kamut puffs, same brand as yours. (boink)

I already opened them for yummy treats. (this time 21 ingredients!)

I'm seriously thinking about making the choc. pudding pie after lunch. I think the only thing that's been stopping me is the thought that I'd end up eating the whole pie! (yikes!)