Tag Archives: almonds

Vegetable Lo Mein

 We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.

A very flavorful dish is made with pasta  and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.

Sesame Garlic Sauce

8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne

Lo Mein

1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds

Tamari Roasted Almonds

1 1/2 c almonds
2 T tamari or soy sauce

Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned.  Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!


1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.

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Scrambled Tofu

first make .. Marinated Tofu

from page 54 Cabbagetown Cafe Cookbook

2 T canola oil
1 pound extra firm tofu, cut in bite-size cubes
2 cloves garlic, finely chopped
freshly ground black pepper
1 teaspoon dried dill weed or 2 tablespoons finely chopped fresh dill
pinch cayenne
1 teaspoon dark sesame oil
2 teaspoon tamari or soy sauce

1. In a medium-size frying pan, heat the oil. Add the tofu cubes and
fry for about 10 minutes, stirring frequently so nothing sticks.
2. Add the garlic, black pepper, dill, and cayenne. Continue frying and
stirring until the cubes are lightly browned and crisp, about 5 minutes
more.
3. Add the dark sesame oil and soy sauce, stir in and turn off the heat.
4. Taste and adjust the seasonings and set aside in a large bowl.

Then make .. Scrambled Tofu

halved recipe adapted from page 190 Cabbagetown Cafe Cookbook

2 potatoes
small stalk broccoli cut into bite sized pieces (1-1 1/2 cups)
1 T olive oil
2 carrots sliced
1 t marjoram
another T olive oil
1 onion sliced in crescents
2 cloves of garlic, pressed
1 t thyme
1/4 t tarragon (optional)
1 c frozen peas or corn or combination
yet another T olive oil
2 t dark sesame oil
1 T soy sauce or tamari

Roasted Almonds for garnish

Scrub and boil potatoes unpeeled until tender (about 30 minutes). Let cool then cut into bite-sized cubes. Add to tofu in bowl.

Steam broccoli until crisp tender and add to the tofu bowl.

Heat 1 T olive oil in a frying pan, add the carrots and sauted about 3 minutes. Add 2 or 3 tablespoons of water and allow to steam until the carrots are tender and the water is absorbed. Stir in the marjoram and cook for another minute, then add to the tofu bowl.

Put another tablespoon of olive oil into the pan and saute the onions and garlic until softened. Add thyme, and peas or corn. Saute until heated through and add to tofu bowl.

Heat 1 tablespoon olive oil in a frying pan. Add the tofu vegetable mixture and cook until heated through, stirring frequently. When hot stir in the sesame oil and soy sauce or tamari. Serve immediately sprinkled with almonds.