Today for lunch, I decided to whip together an fast and easy creamy pasta dish.
To make the cream sauce, I used a half a block of soft tofu and blended it with soy milk, lemon juice, salt, and pepper. I sauteed vegan chicken in olive oil and garlic on medium high heat. I added asparagus, mushrooms, onions and seasoned it with salt, pepper, and red chili flakes and cooked for 3 minutes. I added cooked whole wheat noodles and let that cook together for about 5 minutes. I then added the creamy tofu mixture and tossed the noodles, veges, and chicken together. I let that cook all together for about 3 minutes. This was my first time cooking this dish and it turned out pretty good!
The other evening I wanted to cool down with a refreshing dinner. I had a block of Bean Curd left, fresh pineapples and tomatoes in the fridge and decided to make a Hawaiian inspired dinner. I found a recipe online for Chinese sweet and sour spareribs (Kaukau Time Blogger) and tweeked it to my liking. One thing I do love about cooking with Bean Curd is that it’s firm and holds it’s consistency, which make it perfect use in stews and bbq.
As a side dish, I made Lomi Lomi Tomato, my version of Lomi Lomi Salmon. When I used to eat seafood, I was loved this dish especially when I have it on the main land! My recipe consists of chopped up tomatoes, green onions, white onions, salt, pepper, and rice seasoning (if I had fresh seaweed, I would have used that instead).
Getting my “Snickers” and “Nestle Crunch” fix on.
The twins and I were craving for good ol’ Filipino comfort food. We got our fix for dinner this evening with some Calderata over rice and Vegetable Lumpias : )
Caldereta is a beef stew that is widely popular in the Philippines. My version of this dish is cooked with bean curd instead of beef. YUMMMM. I’m going back for seconds.