I love naan. I love it a little less now that I’ve investigated what it is that I am actually eating. It’s not exactly health food. I have been buying these delicious commercial naan bread that I typically see at my deli counter and now they are available at Costco, double whammy. After I made this sandwich, I started researching recipes online for a healthier, more importantly vegan naan and I came up with a few that I will be trying for my next foray into sandwich-making.
Sometimes not eating meat poses problems in the sandwich area-going to a deli can be less than successful most times. Instead, you have to make up for it in your own kitchen. Pictured is a toss together sandwich made from Tin Foil Beets and various other items found in the fridge. These items would also make a great salad with a squeeze of lemon or orange juice for the dressing. Contents of the sandwich on naan bread are: smear of hummus, fresh baby spinach, avocado with lemon juice and roasted beets. I serve this in a pocket sometimes with sprouts, arugula and carrots. A Mr. Wonderful fave and perfect beach food as they travel well.
Posted in Dinner, Fridge Finds, Less is more, Lunch, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged arugula, hummus, isa chandra moskowitz, naan bread, roasted beets, sandwiches, spinach, Tin Foil Beets, vegan, vegan sandwich, vegetarian sandwich
I have a mild addiction to the tofu scramble at Marie Catrib’s. I finally got up the courage to make one at home. To my surprise, I liked it better at home where I control the oil and tofu consistency. Here is my adaption of Isa Chandra’s recipe found in her Appetite for Reduction cookbook.
- 1 tsp canola or olive oil
- 1 medium red onion, diced finely
- 4 cloves garlic, minced
- 1 1/2 T fresh ginger, peeled and diced
- 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
- 2 tsp regular (sweet) curry powder
- 1 tsp hot curry powder
- 1/2 tsp ground cumin
- 2 T freshly squeezed lemon juice
- 1/2 tsp. salt
- a few pinches of freshly ground black pepper
- 2-3 C baby arugula or spinach
- Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion in oil for about 4 minutes, until translucent. Add the garlic & ginger, saute for 30 seconds. Add tofu to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
- Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
- Taste for spices & add another teaspoon of curry powder if needed. Serve!
Posted in Breakfast, Brunch, Dinner, Fridge Finds, Meat Substitutes, Recipes, Vegan, Vegetarian
Tagged appetite for reduction, arugula, curry, isa chandra, tofu, tofu scramble