Lemon Cream Pasta with Vegan Chicken

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!

Hawaiian Chinese Sweet and Sour Bean Curd with Lomi Lomi Tomato

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).

Bean Curd Vegan Caldereta (Filipino Beef Stew)

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.