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Posts Tagged ‘soy sauce’

by Sarah Steimer

Marinated tofu with peanuts and charred bean sprouts

This dish came together so easily and had fantastic textures between the tofu, bean sprouts and peanuts. Definitely do not skip the addition of a lime wedge, that little blast of tart citrus juice really elevates the dish and cuts some of the saltiness of the lime and peanuts.

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by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.

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by Sarah Steimer

Sesame-miso vinaigrette

This vinaigrette can serve double-duty as a marinade. I added a few tablespoons to some firm, cubed tofu overnight and grilled it (along with some veggies) the next day. I drizzled more vinaigrette over everything and a little brown rice — simple and de-lish.

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by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Caitlin Saniga

Peanut noodles with celery leaves

This was a fantastic recipe — simple, fast and super-flavorful. One note: When shopping for celery, look for bunches with dark green leaves. Pale or bright green leaves can be bitter.

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 by Sarah Steimer

Miso and sriracha deviled eggs

These might be my favorite deviled eggs of the group. I love the saltiness of the miso and soy sauce complimenting the easy smoothness of the egg white. Definitely something that could make your Easter table a little more exciting.

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by Sarah Steimer

Avocado, tofu and spicy peanut rice spring rolls

Adding the sauce straight to the rice — rather than serving it on the side — make these spring rolls great for one-the-go action. It may take you a few tries to master the spring roll wrap, but it’s a really fun way to interact with your food. Just be sure to put the herbs down first so they can be showcased through the translucent rice paper.

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