Holiday Eats: Grilled Salmon, Vegan Pasta Salad, Deviled Eggs, and Southern Potato Salad
This is what I ate for a (late) Easter dinner - marinaded/grilled salmon, my mom's classic Southern potato salad, her deviled eggs, pasta salad, and roasted romanesco (green cauliflower). I wanted to try a new pasta salad recipe since my mom doesn't like mayo, even if it's vegan mayo, so I used this recipe which uses a silken tofu mayo dressing plus dried dill. I must say, I wasn't really a fan of the silken mayo dressing. I thought it was a little bland overall, but then again I could've tweaked it be otherwise, but discovering my oven is broken kind of distracted me.
Dinner: Favorite Lentil Soup
I'm sure you might be wondering why there are so few posts this week...and it's due to the fact that I was nursing an infected canker sore and had difficulty chewing for most of that time. Luckily this lentil soup did the trick, which I had an easier time eating after a day or so on meds. I loved the combination of different herbs in this recipe. Instead of dried tarragon, I used dried rosemary, ground marjoram, and basil. I will definitely be making this again - especially next time we need a get well soon soup.
Dinner: Classic Sauteed Tofu, Steamed Kale + Slow-Cooker Garlic Chive Mashed Potatoes
As mentioned above, my oven currently does not work, which breaks my heart. Luckily I am moving into a place with new appliances soon (yay!) so I won't have to wait that much longer. I made these mashed potatoes in the slow cooker when I could still barely chew, and they are probably one of the best mashed potato recipes I've had! The potatoes cook for less than three hours in the slow cooker, then you mash with almond milk and serve! They went perfectly with the tofu and kale. We marinated the tofu extra long (over an hour) and then sauteed 5-6 mins/side in some leftover marinade, adding more after flipping, instead of baking it. This might be our new go to "basic" tofu recipe. The flavor was wonderful, especially with a little lemon pepper on top. I'd like to try this with Bragg's Amino Acids next time, which Isa calls for in her recipe that originally comes from this book, but I never have it on hand.
February
For our first beach trip this year, we decided to opt for going to the fish market rather than eating fish at a restaurant. My favorite fish market in North Myrtle Beach is definitely Mr. Fish Market and I highly recommend it! Both times that we've been, the seafood has been well priced, delicious, and easy to cook. This is GF beer battered fish and chips with the best habanero spiced seafood dipping sauce. These fish and chips were perfect, although our chips turned a little too brown and our second batch of fish fell apart. We added Old Bay, Italian herbs, and paprika to the beer batter. I think I have decided that I am not a fan of deep frying, and would prefer to cook fish in a different way from now on.
What better way to celebrate snow days than with chocolate chip buckwheat waffles? I always look forward to making decadent breakfasts when it snows, so these were perfect for a lazy day of reading and no class! These waffles were super quick and easy to make, but if you're cooking for more than 1 person, be sure to double this recipe. These would be lovely topped with whipped coconut cream, strawberries, or simply powdered sugar and maple syrup.
The invention of one-pot stir-fries, noodles, and other dishes is a truly wonderful thing. It's as simple as throwing things in a pot, turning it to a boil, and letting it cook until everything is soft. One-pot meals are my favorite meals for weekdays or when I'm simply not feeling up to cooking, but when I also can't justify going out. These one-pot Thai stir-fry noodles fit the bill and are so easy to make, you'll be amazed at how delicious they are! The short ingredient list also makes it a pantry and budget friendly meal. Next time I'd like to add some chopped sesame tofu!
March
This past semester, I did a research project on Senegal, which I have always been interested in since my first French professor was from there. After learning briefly about their food and popular crops, I remembered this recipe for Senegalese red lentil soup in one of my favorite cookbooks: One Dish Vegan. This belly warming soup was absolutely perfect for cold winter days, especially when topped with sriracha and chopped peanuts. I think cooked rice would also be a great addition. I love making connections between my global interests and cuisine! This is why I love international cuisine cookbooks because it is a great way to learn more about a culture through their food.
I almost always have a package of soy chorizo in my freezer as a "just in case" ingredient. Why? Because you can do so much with soy chorizo! You can make burgers, enchiladas, tofu scramble, etc. This time, I decided to go with a soyrizo sweet potato hash served over rice with chipotle Cholula hot sauce and lime. This recipe comes together quickly but is hearty enough to tide you over for more than a few days! I'm sure these would also make some amazing tacos or a lovely breakfast if you added tofu scramble/eggs. Have you ever tried soy chorizo?
When I used to eat at Mexican restaurants as a kid, fajitas were my favorite things to order. I loved the blackened, spiced peppers and onions, and piling them onto tortillas with a bunch of toppings was the best part. I would even insist upon assembling them for my entire family! Now that Mexican restaurants are pretty much off limits to me, I love making fajitas at home. I've tried oven-roasted fajitas before, but these quick black bean fajitas are possibly my new favorite! They come together in a flash and were seriously the most delicious fajitas! Making your own fajita seasoning blend is so worth it too. We added sliced mushrooms to the fajitas and topped them with sliced cabbage, guacamole, lime and our favorite hot sauces!
April
I have always daydreamed about baking a huge, fluffy angel food cake, but I always thought it was too difficult or impossible to make gluten-free. Wrong! You totally can make it GF and even dairy-free as well. I was shocked at how easy this recipe is. I will say that yes, separating and beating all of those egg whites to stiff peaks takes a little time, but it is well worth the effort. I didn't have a batch of Sarah's GF baking blend at hand, so I adjusted it to fit this recipe: 1/2 C brown rice flour, 1/4 C tapioca starch, 2 TBS sorghum flour, 2 TBS cornstarch and 1/2 tsp xanthan gum. I topped my cake with a little vegan whipped cream and these brandied strawberries!
Now that the weather is warmer, I have been craving colder items like this salmon macaroni salad. This is a great dish to make the night before so that it can chill overnight in the fridge for meals the following day. I used Frank's red hot sauce in this dish, which paired perfectly with the onions, shallots, dill and salmon. Feel free to use vegan mayo or whatever you prefer!
After a few failed attempts, I pretty much gave up on the idea of creating a perfect brownie. But when I found this recipe for tofu chocolate brownies, I knew I had to try them, and I was not disappointed. These are the BEST brownies I've ever tasted and they were so simple to make. The best part? Because they're made with silken tofu, they even have protein in them. These brownies are chewy, fudgy, with a nice kick of cinnamon in every bite. I highly recommend making these and I'm positive that if you brought them to a party, they'd be gone in 5 minutes. Need I say more?
Let me introduce you to your new favorite breakfast: the ramlet. The ramlet consists of an omelet made with ramen seasoning, from the little packet that comes with your noodles. If you ever make a stir-fry or soup recipe that doesn't require your ramen seasoning, hang on to it for this omelet! I topped mine with a little sriracha and it was perfect. Also, you don't have to stuff your omelet with scrambled eggs, but you can if you have a little more time! I know what you're thinking: isn't ramen incredibly sodium-laden and unhealthy? Yes, some are, but they also make vegan, GF and low-sodium ramen. My favorite brand is from Lotus Foods, which I can find at Whole Foods.
I'm trying to do some new things with the blog lately to keep it interesting! Monthly favorites is something a lot of my favorite blogs do (see here). So here's a roundup of my favorite things I made in July! I hope I can still post a lot even with school and other various activities.
1. garden corn chowder with basil + chives//the PPK
I'm mildly obsessed with corn chowder and the many variations that exist on it, so this obviously had to be made. I was pleasantly surprised at how well the lime juice and coconut milk paired with the corn/potato mix. I'll still be dreaming about this one when fall rolls around.
2. Foil-packet soy lime salmon with green beans, cajun corn salad + herb potato salad
//J + S, Budget Bytes + Thug Kitchen
I made salmon for the first time (finally)! All three of these meal components are incredibly easy to pull together. I made an easier version of the corn salad by just using what I had on add and adding a LOT of hot sauce. The potato salad was a refreshing and incredibly garlicky twist on the mayo-laden side we all eat in the South. The salmon can be made on any weeknight since it takes little prep.
3. The 5-Minute Cajun Grit Bowl//here!
I have been making this grit bowl since I learned how to make polenta grits and microwave eggs. Together, they make an easy, hearty, and spicy breakfast. I can be half awake and still be able to pull this together.
4. Summer Squash Soup with Tofu Croutons//Super Natural Every Day
I'm pretty sure I have mentioned this book a few times. Heidi Swanson is the first cookbook author I discovered when I was 17 or so, and her recipes have really impacted how I cook food. I highly recommend her book to anyone who wants to experience more with vegetables, grains, beans, and eat more vegetarian food. This soup is exquisite. It's the only word I know that fits. You make a coconut oil/curry paste mash to cook potatoes and squash in, then make a coconut milk broth, finished off with crispy pan-fried tofu croutons. All of the recipes in both of her books are just as amazing.
5. Blueberry-Raspberry Cobbler with Oat Biscuit Topping//Sprouted Kitchen
My first cobbler! July seemed to be filled with a lot of 'firsts' for Infinite Zest! I had fresh, local, organic blueberries from a farm that my parents have been going to for years here in the Triad, and I wanted to make something special. I also had some raspberries to throw in. The oat biscuit topping pairs perfectly with the berries and lemon juice/zest.
[For substitutions: 1/2 C oat flour, 1/4 C sorghum flour, 1/4 C tapioca starch, 1 tsp xanthan gum, 1/2 C GF rolled oats, 5 T Earth Balance baking sticks, 1/2 C plain coconut milk yogurt]
6. The Balm 57 Cocktail//here!
It's pretty obvious that I love cocktails. I mean, next to food, I really love reading blogs like The Boys Club that post extensive info on liquor and classic drinks. This is also my first cocktail creation, recreated from a drink I had at Sticks & Stones! Dreamy blackberry whiskey pairs with agave, lemon juice, and mint for a refreshing summer drink. Bottoms up!
7. Peach Arugula Salad with Lentils, Avocado + Roasted Jalapeno Vinaigrette//Sprouted Kitchen
I'm trying to be better about making lunches for myself. Sometimes the day just gets away from me, then 4 rolls around, and suddenly I'm starting dinner with out having eaten since breakfast. Whoops! It's horrible. But I have SO many recipes saved that it makes no sense for me to just skip lunch. This decadent, perfect salad is everything I want for lunch. NC peaches, arugula from Guilford College's farm, French lentils, avocados, and the best roasted jalapeno shallot vinaigrette. The dressing will burn your nostrils a bit, but what's wrong with that? Absolutely nothing. Go make this pronto!
8. Zucchini Fritters//Smitten Kitchen
Perfection in the kitchen is not easily reached, but when it is, it creates quite a sensation. You labor over something for so long: shredding the zucchini, pressing just the right amount of water out, cleaning your cast iron skillet for the first time JUST for these perfect little fritters, watching them like first-time parents to make sure they don't burn too much. It may seem tedious, like, who cares that much about some damn fritters? Well, when you take all of these extra precautions and treat it carefully, you are rewarded with this: the perfect fritter. Golden brown, puffy, and to-die-for with a cashew sour cream. Sometimes the extra effort really is worth it.
