Monday, July 25, 2016

Rosie Is Making Vegan Meals. Don't Tell Anybody.

Rosie is having vegans for lunch.
Actually, I'm cooking for vegans,
which, for some reason,
always gets me jonesin' for some kind of organ meat -
calf or chicken liver.

2 TB oil
2 cloves garlic, minced
1-inch cube of frozen ginger, nuked, juiced, and minced 
1 jalapeno, minced
handful of mushrooms, sliced
squash and zucchini from the garden, spiralized
2 scallions, sliced
1 can water chestnuts, chopped
mung bean sprouts
toasted peanuts

 Juice of 2 limes
2 TB fish sauce
2 TB soy sauce
2 TB brown sugar
Whisk all together.

Heat oil in skillet and sauté ginger, garlic, jalapeno, and mushrooms,
stirring for about 2 minutes.
Add sauce, scallions, water chestnuts, 
squoodles and zoodles, and sprouts.
Bring sauce to a boil and toss to distribute evenly.
Top with toasted peanuts.

In case you're wondering what squoodles and zoodles are,
they're squash and zucchini noodles.
Any time Mr. Hawthorne can use one of his gadgets,
he's a happy camper.
He got to use his spiralizer attachment for the Kitchen Aid.

Spiralize away, Mr. Hawthorne.

How fun!

Everything's ready to go.

Sauté the ginger, garlic, jalapeño, and mushrooms. 

Add in sauce.

Add in everything else.

Heat all through.

Stop and give some lovin' to a German Shepherd puppy.
 Yes...  Puppy.
This is Joy, Beau's friend.

What a beautiful face, Beau!

And here's my "noodle" dish.

It needs one more thing.
Marinated, fried tofu.
For the how-to,
please go to General Rosie's Tofu.

Basically, I sliced a chunk of tofu in half
 and weighed the halves down with an iron skillet
on an inclined plane, to get the moisture out.
Mop up liquid with paper towels.
Then I made a marinade for the tofu,
drained it, tossed it in corn starch, and fried it up.
I added the fried tofu and the heated up marinade
to the "sqoodles and zoodles" mixture.

Marinade for tofu: 
1/2 cup light brown sugar
1/2 cup water
3 TB ketchup
3 TB rice vinegar
2 TB Tamari sauce
1 TB hoisin sauce
1 TB mirin
1 TB Thai style chili sauce
1 tsp sesame oil
1 garlic clove, minced
1 tsp red pepper flakes
1 1-inch cube frozen ginger root
scallions, sliced, for topping
toasted sesame seeds for topping

I always keep frozen ginger on hand.
 I like to use ginger juice in marinades and sauces
 and it's hard to impossible to get juice out of fresh ginger.
 I take a cube of frozen, nuke it for about 25 seconds,
 then squeeze it and the juice flows out.
  Next, put the ginger in a garlic press
 and scrape the pulp off for 2-3 squeezings.

Mix all ingredients except for scallions and sesame seeds.

After the moisture has been pressed out of the tofu,
 slice into 1/2-inch cubes and place in marinade.
Marinate at least an hour.
 You want as much of the marinade soaked up as possible.

Next, drain the tofu and toss in cornstarch to coat.
 Fry cubes in 325° peanut oil until cubes are lightly browned.
  Drain on rack.

Pour remaining marinade into a sauce pan and bring to a boil.
 Reduce heat and toss fried tofu cubes in marinade.

Fry until golden brown.

Drain on rack.

Heat up marinade.

Add in fried tofu cubes.

Mix all together.

I know it ain't the prettiest of dishes,
but it was scarfed down and there were no leftovers,
which is good, 
since I don't know where I'd go with "Moreovers" for this.

Oh, Lord.
I need organ meat!

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