Tofu Banh Mi with Pickled Carrots and Daikon

Nothing says summer more than street food and beer – but it’s even better when you can make it at home! I was looking for a reason to use the fresh basil, mint and cucumbers picked from our neighbors Dory and Andy’s garden who thankfully have quite the green thumb and are so generous with the neighborhood kids tramping through their carefully tended vegetables and raspberry bushes.

This tofu and veggie Banh Mi with pickled daikon and carrots is fresh, bright and crunchy with a hint of spice and is totally crave-able. Sadly, it doesn’t compare to the outstanding lemongrass tofu Banh Mi we used to buy at Nhu Lan Bakery in Chicago but hey it definitely hit the spot. I also experimented with adding the same ingredients to lower calorie Vietnamese rice paper wraps which was also a big hit.

Ingredients

  • 2 jalapeños, seeded and sliced
  • 1 English cucumber, julienned
  • 1 tofu block of your choice (I would recommend Trader Joe’s baked sriracha tofu)
  • 1 bunch fresh cilantro
  • 1 bunch free Thai basil
  • 1 bunch fresh mint
  • French bread roll or Vietnamese bread roll, both toasted slightly in oven or toaster oven until crunchy
  • 2 TB mayonnaise (vegan or regular)
  • 1 TB sriracha
  • Juice of 1/2 lime

Pickled Daikon and Carrots

  • 2 carrots, peeled and julienned
  • 1 medium daikon, peeled and julienned
  • 1 cup water
  • 1 cup rice vinegar
  • 1/4 cup sugar
  • Pinch of salt

Bring the pickle mixture to a boil in medium sauce pot, then sit and let cool. Pour over carrots and daikon in a mason jar or glass Tupperware container, then seal and let marinate at least 1 hour in fridge but up to 12 hours overnight is ideal. To make sriracha mayo just combine mayo, sriracha and lime juice in small bowl. If you want it thicker to smear on bread base just leave out lime juice and squeeze on top of sandwich once assembled instead. Assemble sandwich with all ingredients and gulp down with beer!

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Lemony Bulgur Tabouleh

Ok. I admit it. I googled what Jennifer Aniston eats. Turns out she’s a fan of salads, no surprise there!

Apparently her favorite go-to salad is a crisp cucumber, bulgur, chickpea salad with fresh mint and parsley. Bulgur is actually a great grain to add to your diet as it’s in rich in vitamins, fiber, antioxidants, iron and other vital minerals as well as making it a solid plant-based protein. Bulgur is also a low glycemic food with fewer calories yet twice the fiber of rice – about 25% of your daily needs in one cup. And seriously it is THE quickest and easiest grain to prepare; just add 1.5 cups hot water to 1 cup of bulgur and let it sit in a bowl for 10 minutes then fluff it with a fork!

For this lemony tabouleh I omitted the feta and pistachios that are featured in The Jennifer Salad but I will try that next time for some crunch. I opted for medium grain bulgur but you can also try coarse grain or fine grain depending on your palette. Just combine all ingredients once the bulgur is cooled. I paired this with kalamata olives, tomatoes and whole wheat pita pocket which was great after a summer’s July 4th bike ride and day outside. Remember – don’t skimp on the fresh herbs!

Ingredients

  • 1 cup cooked bulgur
  • 1 cucumber, skinned and diced
  • 1/2 red onion, diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 – 2 cans chickpeas, drained and rinsed
  • Juice of 1 lemon
  • Salt and pepper to taste

Mediterranean Fennel Barley Soup

One of my all-time favorite ingredients are lemons. It’s such a versatile citrus packed with vitamin C and adds a distinct tartness to any roasted vegetable. It’s also become my go-to for soup broths that are laden with heavy grains or beans. The lemon juice complements the soft creamy fennel, earthy fire roasted tomatoes and hearty barley in this stew so nicely along with a sprinkle of salty Parmesan on top!

This original recipe came from Eating Well but I switched the white beans to chickpeas and added the lemon juice which really brightened it up. This ones in my fridge for the entire week and only cost about $20 (I doubled the recipe).

INGREDIENTS

  • 4 teaspoons extra-virgin olive oil
  • 1 large onion, diced
  • 1 medium fennel bulb, cored and chopped
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 15-ounce can chickpeas, rinsed
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • 1 5-ounce package baby spinach (6 cups)
  • ¼ cup grated Parmesan cheese
  • Juice of 1 lemon
  • Salt and pepper to taste

Heat oil in a large soup pot over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes. Stir in the chickpeas, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in the lemon juice then add spinach and cook until wilted, about 1 minute. Salt and pepper to taste. Remove from the heat. Serve and top with Parmesan cheese.

A little summer stroll…

Enjoying a rare date night dance at friend Tom and Haeley’s wedding… whiskey in hand

Not Yet Summer Cobb Salad

Well it’s spring here in Chicago which means either it’s the 97th day of January OR the sun busts out after a long, dormant winter and vibrant baby green blooms burst forth! The last few days have been rather fickle, but thinking of summer gardens and long walks on the beach got me in the mood for a nice salad so today I opted for a vegetarian Cobb salad which I especially love because it can be adapted with so many ingredients if you feel adventurous. I used a spinach base topped with freshly boiled red and white baby potatoes tossed in a balsamic vinegar and freshly squeezed lemon dressing. But the biggest surprise here was the salty blue cheese, creamy egg and tart green apple combo which I will definitely be making again!!

Not Yet Summer Cobb Salad

  • Spinach salad base, chopped roughly
  • 1/4 cup pitted kalamata olives
  • 2 hard boiled eggs, sliced
  • 1/3 cup canned chickpeas
  • 1/2 Granny Smith apple, largely diced
  • 1/4 avocado, diced
  • 1 TB blue cheese crumbles
  • 1 cup boiled red and white potatoes, cut into quarters

BBQ Pulled Jackfruit

Jackfruit as a substitute for BBQ pulled pork?! Sounds crazy … but the simple prep, sweet and tart chewy texture, and uncanny affinity to meat made this unexpectedly delightful dish an enticing weekend lunch! Top it off with some vegan mayo on a Hawaiian roll for a pretty satisfying meal.

Ingredients:

  • 2 20-ounce cans young green jackfruit in water or brine (not syrup)
  • 2 garlic cloves, diced
  • 1 cup vegetable broth
  • BBQ sauce (any kind, I used a store-bought generic brand)

Drain and rinse your jackfruit, then chop into smaller pieces from the inner core to the outer edges. Preheat oven to 325 degrees F while cooking jackfruit and garlic on medium high in a large pan with vegetable broth for 8-10 minutes, stirring frequently. Using a potato masher, smash the jackfruit lightly just enough to pull apart the fibers. Spread jackfruit on a baking sheet and bake for 15 minutes. Remove and add 1/2 cup of BBQ sauce and bake for another 10 minutes until it is sticky and sweet. This literally could not be easier! Try it with avocado, cole slaw or a side of corn on the cob.

Totally Awesome Asian Swiss Chard Salad

I love any salad that can be tossed with a cold cup of pasta for a hearty, fresh and easy meal either on-the-go or at home with kids. This Asian Swiss Chard salad recipe relies only on your basic knife skills and a quick assembly time, making it a versatile and vitamin-packed addition to your typical work lunch repertoire. The Brianna’s Home Style Ginger Mandarin dressing was on sale for $2.99 this week and is going to a fridge staple in our house as it packs a punch with its zingy creamy gingery flavor. This dish has potential for a great vegan Buddha bowl and can be combined with other key ingredients like avocado, sesame seeds, or nuts.

Ingredients

  • 1 cup broccoli cole slaw
  • 1 cucumber, peeled seeded and sliced into half moons
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 bunch rainbow Chard, stemmed and roughly diced
  • 2 cups edamame
  • Chilled cooked pasta

Barley and Greens Bowl

  I wish I had taken a better picture, but alas I ate this dish so fast the photo staging just wasn’t happening. 


Whole grains are important sources of dietary fiber, vitamins, and minerals that are not found in refined or “enriched” grains. One serving of hulled barley is high in protein, low in calories, helps lower your cholesterol and even has 60% of your daily fiber requirement. It also contains iron (for those looking for non-meat sources if iron), and is very high in thiamin – which would have devastating neurological effects if not included in your daily intake. 
This barley and greens bowl is a great way to introduce barley into your diet. The grain and edamame combo are tossed in an Asian-style salad dressing, but the tangy lemon juice and salad greens topped with creamy avocado and tofu definitely takes it up a notch. The recipe stems from from Clean Green Eats by Candice Kumai. It’s simple, satisfying, healthy and clean. So eat away!

BARLEY AND GREENS BOWL

  • 1 1/2 cups pearl or hulled barley
  • 1 1/2 cups water
  • 1 1/2 cups shelled organic edamame
  • 1 cups wild baby arugula
  • 1 cup baby kale
  • 2 blocks savory, baked, organic tofu (firm or extra firm), cut into cubes and cooked to your liking
  • 1 ripe avocado, halved and thinly sliced

For the dressing:

  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon finely grated lemon zest

Combine the barley and the water in a medium saucepan, and bring to a boil. Reduce the heat to low and simmer for 40 to 50 minutes until all of the liquid is absorbed. Remove from heat and allow to cool slightly. In a large bowl, whisk together the soy sauce, sesame oil, lemon juice, oregano, and lemon zest until well combined. Add the slightly cooled barley and edamame to the bowl and toss to coat. Add the arugula and kale and toss gently to combine. To serve, top with tofu and avocado slices.