Reminds me of home without the meat and consistent nagging. The best part about this dish is that it's versatile! Try it with different kinds of vegetables...
Ingredients:
12 oz. Bag of Frozen Peas (and Carrots if available)
Box of Firm Tofu
1 Small Yellow Onion
Cooked Medium Grain Rice
Garlic Powder
Soy Sauce
Salt
Black Pepper
Canola Oil or Sesame Oil
First cook about 2 cups of rice in rice cooker. Prepare to cook by chopping the onions. Usually the rice takes about 20 minutes to cook. Once you've reached close to 20 minutes, take a fork and pre-mash the tofu. Then take a quarter of the frozen veggies bag and 2 Tbsp of oil and dump into pan. Heat the veggies until thawed. Place chopped onions in pan. Throw the salt, pepper, and garlic powder. Cook until soften. Throw in the mashed tofu. Stir. Now spoon in the cooked rice. Add about 2 Tbsp of soy sauce.
Salt, pepper, and soy sauce to taste. Gobble it up.
Don't try this at home if you're vegan. At least not yet. This recipe is vegetarian but uses a lot of dairy. I will have to report back on the vegan version, that I haven't made yet. For now, I'm posting this recipe variation that I tried from Epicurious.com. The original recipe was too bland for me, so I decided to change it a little.
Ingredients:
1 cup frozen peas, not thawed
1/2 cup heavy cream
2 tsp of dried red-pepper flakes
2 garlic cloves smashed
3 cups packed baby spinach (3 oz)
2 tsp grated lemon zest
2 tsp of lemon juice
1 pound of dried gnocchi
1/2 cup of grated ParmesanSimmer peas with cream, red-pepper flakes, garlic, and 1/4 tsp salt in a 12-inch skillet or pan. Be sure to use smashed garlic. Peel and use the side of a large knife. Use your right hand to press down on the flat part of the knife. This will 'smash' the garlic. Simmer for about 5 minutes covered or until peas have soften.
Add spinach and cook over medium-low heat, uncovered, stirring until spinach has wilted. Remove from heat and stir in lemon zest and juice. I used a vegetable peeler for the zest by peeling the skin off of the lemon. I then chopped the peel into bits.
Meanwhile, cook gnocchi in a pot with 3 Tbs of salt per 6 quarts of water until the gnocchi floats to the top. Reserve about 1/2 cup pasta water, then drain gnocchi.
Add gnocchi to sauce with cheese and the pasta water. Stir. Add salt, pepper, and possibly more Parmesan cheese to taste. So good!
Reminds me of home without the meat and consistent nagging. The best part about this dish is that it's versatile! Try it with different kinds of vegetables...
