VeganMoFo III: Are You Epicurious Yet?

So here's a fun little thing that Isa came up with: an Epicurious inspired recipe game.  Basically, she created a formula to find something on Epicurious.com and veganize it.  I majorly lucked out with this recipe for Shrimp and Vegetables in Ginger and Coriander(Cilantro) Broth.  All I had to do was replace the chicken broth with vegetable broth and the shrimp with tofu.  And boy was this delicious!  Do you see all the greatness going on in there?  It was really good and super filling.

Tofu and Vegetables in Ginger Cilantro Broth

yield: Serves 2

1/2 lb extra firm tofu(frozen, thawed, squeezed, and sliced into 8 triangles)

1.8-ounce package bean-thread (cellophane) noodles

1 3/4 cups chicken flavored or vegetable broth

1 fresh jalapeño chili, halved lengthwise

8 fresh long cilantro sprigs, washed, dried,and stems and leaves reserved separately

a 1/2-inch piece fresh gingerroot, peeled sliced thin, and cut into strips
1/2 avocado, sliced lengthwise
2 radishes, sliced thin
2 scallions, sliced thin
2 large mushrooms, sliced thin
1 tablespoon fresh lime juice, or to taste
Salt to taste

Preheat oven to 375.  Brush tofu slices with olive oil and salt to taste.  Place on a cookie sheet and cook for 20 minutes, flipping over after 10 minutes.  You can multitask by getting the noodles ready and chopping veggies until the tofu is done.

Soak bean-thread noodles in a bowl of warm water for 10 minutes and drain. In a small saucepan of boiling salted water cook bean-thread noodles 3 minutes.  In a colander drain noodles and rinse under cold water to stop cooking.

In a saucepan simmer broth, jalapeño, reserved cilantro stems, and gingerroot for 5 minutes.  While the broth is simmering divide radishes, scallions, mushrooms, avocado, noodles, and reserved cilantro leaves between 2 large soup bowls, putting each ingredient in a separate mound.

Add tofu to broth. Simmer broth mixture 3 minutes and use a slotted spoon to transfer tofu to soup bowls, arranging it on top of vegetables. Add lime juice to broth, add salt to taste if desired, and pour broth mixture gently through a sieve into soup bowls over tofu and vegetable mixture.

Of course, no good meal is complete without a little dranky drank.  Most of the time it's just water for me.  But last night was technically FN Friday (not to be confused with Tami's version) so I made Guy Fieri's Double Apple Mojito.  Sweet merciful Zeus, it was strong!  I had to add a lot more apple juice.  I'm pretty middle of the road with my liquor.  I like it strong enough to feel it, but not so strong to taste it.  I used Simply Apple juice(friggin delicious).  The only changes I made were: a bit of agave instead of simple syrup and pear instead of green apple.

Double Apple Mojito

By Guy Fieri

recipe originally found here

Small handful fresh mint, about 10 leaves
1 cup ice cubes
Splash simple syrup (equal parts sugar and water, heated until sugar dissolves; cool)
1/4 cup apple juice
1/3 cup vodka
2 red apple slices, for garnish
2 green apple slices, for garnish

In a tall glass, crush mint leaves with a muddler. Top with ice, simple syrup, apple juice and vodka. Garnish with red and green apples slices and serve.

Drink one of these and forget all your troubles.  Plus, there's the fun of eating vodka soaked fruit after you're done.  I liked it okay, but I'm kinda not a mint fan.  I really only like it in gum.  In a drink it's too sweet or something.  I can't quite put my finger on it.  But if you happen to like mojitos, vodka, and apples...this is your drink.  Just remember to take it slow and drink some water between because this will knock you on your bootilicious bum.

And so ends Freebie Week.  Tomorrow begins the health stuff.  I'm excited and kinda nervous.  Mostly excited, though.  Off to read more blogs...