Ok so my last post was about my menu for the next couple of weeks, well it's only been a couple of days but I am a very impatient person and I had to make quite a few of the recipes/concoctions ASAP.
The Pumpkin Chocolate Tirimisu was amazing but I think I will stick with using lady fingers instead of vanilla wafers. I tried to take a short cup but really, I shouldn't have. I've been told I need to write down my recipes so here's to the best of my ability what i did:
Pumpkin Chocolate Tirimisu
1 package pumpkin pudding- instant
1 package chocolate pudding- instant
1 container of Tirimisu flavored mascarpone cheese
2 sleeves of ladyfingers( I'm adjusting because what i made I wasn't thrilled with 100%, probably 98%)
2-4 TBSP instant coffee/espresso powder
1 tsp vanilla
1 tsp cinnamon
1. Make each pudding as directed on box. When the chocolate has been chilled mix in the mascarpone cheese.
2. disolve coffee into a half cup of water, add vanilla and cinnamon.
3. dunk ladyfingers into coffee mixture halfway coating them, lay them in the bowl/pan/whatever you have to hold your tirimisu
4. layer half chocolate pudding mixture over ladyfingers
5. Another layer of ladyfingers
6. layer half pumpkin pudding
7. repeat steps 3-6 until all your pudding is left! I end the top with pudding but it's not rocket science here.
8. Chill for a couple hours so the ladyfingers have time to soak up some good flavor. AND ENJOY!!!!!
Orange Tofu with Soba noodles was/is AMAZING. I just got done having some leftovers for lunch and it just got better when it was reheated. This one is pretty simple, well for me it is. I do have some tricks that I learned too.
Orange Tofu with veggies and Soba noodles
Soba Noodles- I only used a couple handfulls no the entire package, cooked per the package directions
Veggies- I used some red peppers(amazing) and portobello mushrooms( that i cooked last night for portobello burgers, wasn't thrilled with them so I threw them in) any veggies will work. I think next time I'm going to go heavier on the veggies, my pan just wasn't big enough this time.
1 lb. extra firm tofu, drained, patted dry and cut into whatever size your little heart desires. Mine was cubes.
Orange sauce- the gem of it all!
1- 4 oz jar of orange marmalade(mine was homemade but I suppose you could buy it too)
zest and juice of 1 orange- it gives it a fresh punch of orange(that was what was missing last time I made it)
2 TBSP Siracha Chili sauce, less or more to taste
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tsp fresh garlic
salt and pepper to taste
- mix all the sauce ingredients and set aside.
1. cook soba noodles by the directions on the package, set aside
2. In a DRY and VERY HOT nonstick skillet place tofu, you are correct when you ask, no oil?. The trick: tofu, no matter how much you pat it dry, it's still very wet and therefore take a long time to get a good crispy coat on it with oil straight off, it more or less steams itself BUT with a dry panit takes the water out and starts the browning sooner, then you add about 2 TBSP of oil when the tofu starts to brown. The oil will continue to help it brown without burning it.
3. When tofu is sufficiently browned and gorgeous, add veggies and cook until desired texture of veggies has not quite been achieved.
4. Add sauce and simmer for about 5 minutes or until you can tell that the sauce has reduced a bit and all the veggies have gotten to the correct doneness for you!
5. Spoon over Soba noodles and enter into homemade-chinese-vegan-take-out heaven!
As mentioned previously, the portobello burgers weren't all that great for me, but they made a great addition to my orange tofu! There you have it, if my camera worked, there would be pictures. There should be picutres, I actually dislike reading blog posts without pictures, oh well! Hopefully soon a camera is in my future!