In my last post I wrote that we were having Bob's Korean friend Sean over again Sunday night for another Korean meal. However, yesterday afternoon Sean called to say that something came up and he wouldn't be able to make it... so we rescheduled for Wednesday. Hopefully our cabbage will live that long!
In Sean's absence, I decided to make something last night that I have been eager to experiement with for awhile.
1/2 cup dried hijiki
1/4 cup dried wakame
2 baby bok choy, thinly shredded
1 medium carrot, sliced into matchsticks
1 cup steamed edamame (run immediately under cold water to stop the cooking)
Soak hijiki in cold water for 30 minutes to reconstitute, adding wakame during the last 10 minutes. Drain the seaweed well. Place all the veggies in a large bowl. Mix the dressing and let it steep for a few minutes, chili flakes, and minced ginger, and let it steep for just a few minutes. Pour dressing over the salad, and add some sea salt and some sesame seeds.
There was lots of extra, which is what I intended because I hope to make sushi again very soon--and seaweed salad is the perfect accompaniment to sushi. At first, the smell of the hijiki really turned me off--very fishy. But I ended up liking it very much, as there was a good mixture of flavors in the salad so that nothing was completely overwhelming.
This is just a baked sweet potato with some warmed-up black bean chili on top. I love sweet and spicy together--it was delicious and simple.
Speaking of sweet potatoes, when I found this recipe for sweet potato biscuits on Eat Air, I knew I had to try it. The dough was a sticky, sticky mess, but it was worth it--these were delicious. And it made about 10 biscuits, which means frozen leftovers! Score!
So what did I serve with the sweet potato biscuits? Barbecued tofu. I used a pound of extra-firm tofu, which had been frozen and rethawed; I pressed it, cut it into eight slices, and marinated it in the marinade from The Everyday Vegan's Tasty Tofu Tidbits (I added some crushed garlic to the marinade as well). After about half an hour, I brushed the tops of the tofu slices with barbecue sauce and broiled them for about 5 minutes, then took them out, flipped them, brushed the other side, and broiled for another 5 minutes. Done. It was delicious, though the texture was little squishy. Next time, I may try pan-searing them for just a couple of minutes to get the outside a little crispy.
To go with the tofu and biscuits, Roasted Brussels Sprouts with Toasted Garlic, from VWaV. I have never liked brussels sprouts in my life, but I have heard that roasting them brings out their goodness so I wanted to give them one last try. Verdict? I like roasted brussels sprouts! I don't love them, and I think the recipe had a bit too much garlic in it for me, but I thought it was tasty anyway and ate these little guys right up.
My favorite quick morning oatmeal, this time with blackberries instead of blueberries. Mmm, I love blackberries.
Fantastic French Toast from Vive! I mixed the batter the night before in the Magic Bullet, so this morning when I got up early to study (ugh), it was easy to dip the bread and then throw it on the skillet. It was a treat to have something this good on a Monday morning! The topping is warmed organic blueberry preserves, reduced sugar and all-natural, from Trader Joe's. Yes, there are 4 Trader Joe's stores in Atlanta now, and we shop there every chance we get. Their preserves are amazing.
That's all, folks. I may be busy for the next several weeks, but I'll still be here. Actually, we are having dinner guests tonight, and personal pizzas are on the menu! So you will see that shortly, and the Korean food, and whatever else we cook up! You all are awesome, and I wish you a beautiful week and some spring weather coming your way!