Can't be stuffed cooking
I love Lolo's post about low cook or no cook recipes we regularly make her soy-mirin tofu but over rice (or in our case noodles) with peanut sauce. And while I don't have any of my own recipes to contribute I thought it might be a good idea to discuss some of my favourite dishes to make in this crazy heat we have been having. For the most part we try not to cook, because it's hot enough in our non- insulated place without adding any more heat from cooking. So lately we have been eating out or cooking bulk so that it lasts for a few days worth of meal on the slightly cooler days. Anyway on to the dishes that we do often make (sorry there is no pics but my camera is not working):
The first two my friend Erin introduced me to and since she doesn't blog about food I don't think she will mind me sharing the recipe love:
Put the russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil then lower heat and cook for 5 minutes at medium. Add the sweet potato pieces and cook an additional 20 minutes. Test each potato to see if cook (slightly firm but not breaking apart). Add corn kernals and cook 30 seconds more. Quickly drain in a colander. Fill the saucepan with cold water (a few ice cubes wouldn't hurt) and return potato/corn mixture to the cold water for 5 minutes (this stops the cooking process on the potatoes).
In a large bowl, combine the mustard, lime juice, cilantro and garlic; whisk. Slowly add the oil while whisking; add salt & pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper).
Drain the cooled potato/corn mixture in a colander again. Now cut the potatoes into 1-inch cubes. Add the potatoes, corn, cucumber & onion slices to the vinaigrette. Mix well and serve chilled with a sprinkling of chopped peanuts.
The recipe is from here
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Sesame Noodle Salad
1 Tbsp sesame oil
2 Tbsp rice wine vinegar
1 Tbsp vegetable oil
2 Tbsp soy sauce
2 garlic cloves, minced
1/4 tsp red pepper flakes
2 oz (57g) fresh snow peas, blanched, cut into thin strips
1 large carrot, coarsely grated
1/2 cup smoked tofu, cut into thin strips
1 Tbsp toasted sesame seeds
2 green onions, thinly sliced)
fresh coriander leaves for garnish
Cook noodles; drain and rinse. Toss immediately with 1 Tbsp sesame oil to keep noodles sticking together.
Combine vinegar, veg. oil, soy sauce, garlic and red pepper flakes in a small microwaveable bowl. Heat on high, uncovered, for 30 seconds. Or bring to a boil in a small saucepan and cook for 1 minute.
Combine vinegar mixture w/ cooked noodles, toss and add onions, snow peas and shredded carrot. If not serving immediately, refrigerate.
Just before serving, toss w/ toasted sesame seeds and top w/ tofu strips and fresh coriander leaves.
I'm not sure where the original recipe is from. but we love it!
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Happy Tuna Salad (No cooking if you used canned chickpea) from the amazing veganmania
1 cup finely chopped celery
1 tbsp. chopped sweet pickles
2 tbsp. sweet pickle “juice” (brine)
3/4 cup vegan mayonnaise
1 tbsp Old Bay Seasoning
1 tbsp. prepared mustard
pinch of dried kelp powder
2 comments:
i'm going to give a couple of these a go. i don't do well in the heat and it definitely kills off my creativity
These all look good - I am into salads in this weather - usually with some bread or vegie burgers or vegie sausages - but am wanting more quick recipes - like the look of the soy mirin stirfry.
I esp love salad sandwiches in hot weather but was too tired today and just had my fave lazy alternative - peanut butter, sliced tomato and cracked pepper!
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