I just managed to make the yummiest onion straws in the whole wide world. I CANNOT fry. Seriously. I am terrible at breaded things. They are perfect. I would’ve taken a pic, but I’m afraid that I can’t stop eating them.
BTW, I don’t have a thermometer or anything, and they’re still perfection.
http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/
After a visit last week to Pei Wei, I’ve been in search of a recipe similar to their honey-seared tofu and veggies plate. I’m not saying that I have it figured out yet, but I’m getting closer!
Tofu Fried Rice
1 block of Oriental Baked Tofu (or make you’re own if you’re feeling industrious)
2 eggs (omit if you’re vegan)
2 T olive oil
1 package of sprouts (optional)
2 cups of cooked rice, refrigerated
shredded carrots or other veggies
soy sauce to taste (maybe 1/8 cup?)
honey
sesame oil
Get out your wok (or pan) and heat the olive oil. Add the eggs and scramble them. Move the eggs over to the side and toss in the veggies. Stir fry them until they are soft. Add the rice and soy sauce while continuing to stir fry. Cut your tofu into cubes and toss them in. Stir it all until it is evenly heated. Add sprouts, if desired.
Once it is all warm, transfer to a bowl and add sesame oil and honey to the top.
This is so good!
4 medium zucchini (about 1 1/2 pounds)
2 teaspoons chopped fresh rosemary
OR
½ teaspoon dried rosemary
10 spinach leaves
8 basil leaves
4 cloves garlic, peeled
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
1 ½ teaspoons olive oil
3 large plum tomatoes, chopped
1 teaspoon salt
1 cup dry breadcrumbs
¾ cup (3 ounces) grated fresh Parmesan cheese
1 large egg white
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4- inch-thick shell. Set pulp aside. Cut each zucchini shell in half crosswise.
Steam zucchini shells, covered, 3 minutes. Place on paper towels to drain; set aside.
Place zucchini pulp in a food processor; process until finely chopped. Spoon into a bowl; set aside.
Place rosemary and next 5 ingredients (rosemary through carrot) in a food processor, and process until finely chopped.
Heat oil over low heat. Add rosemary mixture. Cover and cook 5 minutes, stirring occasionally. Add zucchini pulp, tomatoes, and salt; saute over medium heat 20 minutes. Remove from heat; stir in breadcrumbs. Let mixture cool. Add cheese and egg white; stir well.
Preheat oven to 350.
Divide mixture evenly among zucchini shells. Place stuffed shells on a baking sheet. Bake at 350 for 25 minutes or until golden brown.
I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!
Make Ahead Lunch Wraps
Summery Tomato Pasta Salad
Peanut Butter and Jelly
Peanut Butter and Banana
Baked Beans on Toast or Cornbread
Vegetable Soup
Tomato Soup with Grilled Cheese
Nachos with guacomole and tons of fresh veggies
Pizza
Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
Peanut Spaghetti
Yellow rice with black beans
Deviled Eggs
Chickpea “chicken” salad in a pita
For more ideas, check out this amazing site: The Vegan Lunchbox
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