Carrot & Chickpea Soup

Please don't call me "A Copy Cat"!!!
I made this soup based on what I read from those food blogs I've been so inspired by. Last Friday, I didn't feel like eating anything at all after seeing my dentist. When I was hungry, all I wanted was only SOUP, SOUP, SOUP!!!

After searching my fridge and cupboard, I came up with an easy and delicious soup. This was how I made it:

~ Saute diced onion and garlic in olive oil until soft.
~ Add grated carrots (1 cup) and chickpeas (15 oz can), cook for 4-5 minutes.
~ Stir in about 3 cups of unsweetened rice milk and bring to a boil.
~ Reduce heat to medium low and cook for 10-15 minutes.
~ Transfer soup mixture to a blender and puree until smooth.
~ Return the mixture to the pan and cook until steaming hot.
~ Season to taste with salt and pepper.

And voila ~ very delightful carrot & chickpea soup!

I had this bowl of great tasting soup for lunch at work the next day. It was "Sweet Potato Bisque" from Trader Joe's, Kim's favorite store!

Short but sweet ending with this Thai style dessert.

Just mix vanilla rice milk(we usually use coconut milk), sugar and a little salt in a sauce pan and bring to a boil, add a can each of white beans and black beans (drained and rinsed)and cook for 10-15 minutes. I served mine over sweet cooked tapioca, mostly we eat this kind of dessert with sweet sticky rice.

I hope you will enjoy this lovely dessert!!!

Spicy Tofu Salad

This one is for those who love spicy food. It's an authentic Thai dish called "Laab", you can easily find this menu at any Thai restaurants but mostly they cook with your choice of meats. I got Laab Seasoning Mix from Thai market. Its taste is tangy and spicy.

I started by squeezing liquid out of tofu with paper towel and crumble it into small pieces, heat 1/4 cup of water in a pan, add tofu and stir for 4-5 minutes, stir in the seasoning mix and diced shallots, add soy sauce to taste, mix well. Garnish with mint leaves and serve with fresh veggies.

How easy is that!!

Note: You can make your own mix by using 2 tbsp roasted ground rice, 2 tsp chili powder, 3 tbs soy sauce and 2-3 tbs lime juice.

Ginger Tofu

I made this simple dish for the tofu lovers (including me) on my "Tofu Day". I L-O-V-E tofu and ginger so much. It's such a great combination of healthy food for me. As you can see from the above picture, you just need only 4 ingredients excluding oil and sauces to taste.

Here is the easiest way to make it:

Saute minced garlic in olive oil until soft. Put tofu into the pan, cook tofu about 5 minutes until lightly brown. Stir in carrots, ginger, water as needed, vegetarian oyster sauce, mushroom soy sauce. Carefully stir all ingredients together and you're all set!

I hope you will love this dish as much as I do!!!

Easy Veggie Tofu

Oh dear! I think I'm running out of ideas what to cook for my family. I only have a package of soft tofu, fresh carrots and a bag of frozen green beans. What should I cook for them?

I came up with this quick & easy idea:

Saute minced garlic in olive oil until soft, cut tofu into 9 pieces and put into the pan. Add vegetarian oyster sauce, mushroom soy sauce and black pepper to taste, pour in 1/4 cup of water and bring it to a boil. Cover the pan, turn the stove down and let it simmer for 5-10 minutes. (The longer you simmer, the tastier tofu you will get). Add carrots and green beans, cover for another 5 minutes and done!!

I served it over steamed rice. It's very healthy and delicious!!

Tofu Day!

Pan Fried Tofu With BBQ Sauce

I made this dish as requested by my son about a week ago.

I didn't post it as I thought it was similar to
Pan Fried Tofu with Orange Marmalade Glaze I posted before.

I changed my mind because today is my "Tofu Day".

After cooking tofu with oil about 4-5 minutes each side until golden brown, add BBQ sauce to the pan and bring to bubbling. Cook about 5 more minutes until sauce coats the tofu well.

I had this tasty tofu with calrose rice, steamed broccoli & mushroom. It was soooooo yummy in my tummy!!!