Vermicelli Tofu Bowl

Ingredients

1 block of firm tofu
1 1/2 large carrots
1 large cucumber
10-15 shiitake mushrooms
1 package of vermicelli noodles
1 cup of shredded greens: kale, etc
1 cup of chopped cilantro
2-3 jalapeño/ thai chilis
olive oil

some old warm beer

Sauce

fish sauce

lemon juice
tamari
olive oil
rice vinegar
1/2 can of tuna
hot chili oil

For the cooked components:
Cut tofu into rectangular pieces, marinate with tamari and the juice of 1/2 lemon for approximately 30 minutes. Saute the tofu in olive oil until brown and a little crispy.
Also saute the mushrooms in olive oil and beer.
Cook the vermicelli noodles according to the instructions on the noodle box.

For the fresh components:
Julienne the carrots, cucumber and chiles.
Chop the cilantro.
Chop/crash the peanuts.

For the sauce:
Mix olive oil, rice vinegar, fish sauce, tamari, lemon, hot chili oil and 1/2 can of tuna.
Mix all ingredients well, don't fuss about it, just mix them.

To serve: 
Place the noodles in a bowl with vegetables around in little piles. Place the tofu on top in the middle of the bowl. Top with peanuts, cilantro and sauce.

Yum Yum! Fresh, filling and delicious!

Roasted Cumin Delight - Coming soon!

Soba Soba

Ingredients:

• 1 package of Soba noodles (8 oz)
• 1/2 cup of raw sesame seeds
• rice vinegar (~ 1/4 cup)
• toasted sesame oil (~2 tablespoons)
• hot pepper oil (~ 1 tablespoon)
• 3 tablespoons of olive oil
• 3 cups of shiitake mushrooms washed and chopped
• 12 sheets of raw nori
• 2 green onions
• Bragg liquid aminos (to taste)
• cooking sake (2 tablespoons)

Preparation:

Bring about 8 cups of water to a boil and carefully place the soba noodles in it. Do not over cook noodles!!! I cook them for only 5 minutes. Remove from heat and rinse them in cold water. Allow noodles to cool and then place them in a large bowl.

In a large frying pan, heat the olive oil. Sauté the shiitake mushrooms for about 10 minutes stirring them frequently. Add a little water if it reduces too much and it starts to dry out. They should turn out a little crunchy and brown but not too crispy. When ready, remove them from the heat and set them aside to chill.

Combine rice vinegar, toasted sesame oil, hot pepper oil, sake and Braggs in a bowl. 

Chop the two green onions very finely and add them to vinegar/oil mix.

Toast the sesame seeds very lightly. I have to be very careful or else I burn them (even when careful I often burn them) They toast very quickly.

Cut the sheets of raw nori with kitchen scissors in 2x2 inch squares (or something close to that)

Mix it all together with the noodles making sure the nori squares don't stick together in bunches.

Eat at room temperature. Do not reheat.

You can eat it just like this or adding grilled tofu on the side (more on that later). Either way it is delicious!

 

MataCHINO Chicken

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 large yellow onion
• 1/2 cup grated ginger
• 1/4 cup maple syrup (pure)
• 2 generous squirts of braggs
• 2 teaspoons of powder paprika
• 2 lemons
• 3 tablespoons of olive oil
• 1/4 cup of sesame seeds
• 3 cups washed and dry spinach leaves

Preparation:

Start by dicing the onion. In a large deep pan saute the diced onions with the olive oil. Chop the chicken thighs in large chunks. When the onion is tender and translucent add the chicken. Cover and let it cook over medium heat for about 3 minutes. Add the ginger and cook for about 10 minutes. It probably looks like a lot of ginger, but trust me on this one. Add the maple syrup, the braggs and the paprika and let it cook for another 10 minutes. The goal is to create a caramel-like sauce. No salt please!  Once the chicken is thoroughly cooked, turned the stove off and immediately squeeze one of the lemons on top of it (careful not to let any of the seeds fall into it) Let it sit for 2 mins. Toast the sesame seeds over VERY low heat.
On a large and pretty plate place the spinach leaves creating a bed for the chicken. Serve the hot chicken on top and sprinkle the toasted sesame seeds on top of it. Slice the extra lemon for garnish.
Serve with basmati rice and side vegetable dish.

I made this dish for the first time about 2 years ago. I had sweet and sour going around my head. If you try it, tell me what you think!

* Poultry

IsraELI salad

Ingredients

• 3 beets
• 3 limes
• 1 bunch of cilantro
• 1/3 of a cup of olive oil
• salt and pepper to taste

Preparation

Wash and scrub beets (no need to peel them). Grate them and place them in a large bowl. Wash cilantro and cut all the stems off, keeping only the leaves. This is a tedious process but it really makes the difference in this salad. I use it as an exercise to learn to slow down and focus on the task right in front of me. Mix all the leaves with the graded beets. Add the juice of the limes and the olive oil. Add salt and pepper to taste.
It is a really good side dish for barbecues.
Enjoy!

My sister Marcela taught me how to make this dish after her visit to Israel about 10 years ago. I have converted a few beet-haters with this simple and delicious salad, so give it a try!
 

* Vegetarian/Vegan

Curcuma chicken salad

Ingredients:

• 4-5 skinless chicken thighs 
• 2 garlic cloves
• Turmeric
• plain yogurt
• olive oil
• Braggs or tamari sauce (bragg.com)
• One medium yellow or white onion
• salt and pepper to taste
• raw almonds

Preparation:

Start by boiling the chicken thighs with garlic cloves and a dash of turmeric. Once done, chop small and set aside to cool.
In a large bowl, grate the medium yellow or white onion and mix with plain yogurt, olive oil, salt, pepper, turmeric and Braggs or tamari sauce.
Toast raw almonds over low heat. Be careful not to burn them, they toast quickly. Chop them.
Mix the cool chicken with the yogurt sauce and the almonds. Garnish with a sprinkle of turmeric and almonds.
It is a delicious dish for sandwiches or arepas.

* Poultry