Tangerine Teriyaki Soba with Tofu, Cabbage and Spinach
I’m giving myself a little pat on the back because this was the best clean-out-the-fridge dinner I’ve made in a while. Really, I’m giving Isa a pat on the back, because I was clearly inspired by test recipes I’ve made for her new book. It’s such a positive influence already! There’s tofu, sautéed cabbage, spinach, garlic, ginger, and soba noodles, topped with some spur-of-the-moment teriyaki sauce. I’ve been on a spending hiatus and have been focused on throwing odds and ends into scrambles, stir fries and risotto.
Tangerine Teriyaki Sauce (small amount for 2 servings, double as needed)
- 2 tablespoons tamari
- 2 tablespoon rice vinegar
- 1 teaspoon brown sugar
- juice of one small tangerine
- dash sesame chili oil (or quick dash of sesame oil and chili paste)
- 1/2 tablespoon cornstarch
Whisk together. Heat briefly on the stove or in the microwave. Add to your stir fry after everything is cooked, toss, serve, smile, eat, take a walk, sleep.
If I hadn’t already added a lot of minced garlic and ginger to the stir fry, I would have added it here!
Next up is another hodgepodge dish – Chickpea Breaded Seitan Tenders
It’s boiled seitan cut into strips, and breaded with a mixture of ground, roasted chickpeas, nutritional yeast and seasoned breadcrumbs. They were simply dipped into vegetable broth, breaded and baked at 400F for 20 minutes on each side. Basically, I was on a roasted chickpea kick, and then fell out of it and ground them to make a super-protein-ist meal.
And here’s Zelda doing one of the things she does best, investigating a plate with greens. From The Urban Vegan: Sloppy Joes – these were so easy to whip up!
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They were a little sweet for me, so next time I’d cut down the sugar a smidgen. Served with grilled creminis and kale salad ala The Ruby Dragon – with avocado, sea salt and fresh lemon juice. I’ve been on a roll with that this past week! I really like that the avocado doesn’t brown and I can keep a big bowl of it around.