Three weeks ago I tore my calf muscle while testing for my green belt in Tae Kwon Do. Recovery has been slow and I am still unable to walk. Luckily, I can still cook. My kitchen is small enough that I can hobble around on one foot and do what I need to do. My hubby has been out of town quite a bit the past two weeks, so my vegan mom flew in to help me take care of my kids (especially the crazy toddler) and the house while I am recovering. This is one of the vegan meals I prepared for her. I served it with brown rice and everyone seemed to enjoy it.
Orange Tofu and Broccoli
Canola oil (about 1/4 cup)
1/4 cup cornstarch
1 (16 ounce) package firm tofu, drained and cut into 1-inch pieces
4 tablespoons soy sauce
1 cup orange juice
1/2 cup warm water
2 cloves garlic, minced
2 tablespoon sugar
1 teaspoon sriracha (or to taste)
2 teaspoons cornstarch
2 tablespoon canola oil
1 bunch broccoli, seperated into bite-sized florets
3 carrots, sliced on a diagonal
Lay the tofu slices on paper towels and then pat with additional paper towels to remove moisture. Heat the canola oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish. Coat the tofu slices with the cornstarch and gently shake off excess.
Fry the tofu in batches in the hot oil until golden brown on all sides (about 5 minutes). Drain tofu on paper towels. Allow wok to cool, and wipe clean.
In a bowl, combine the soy sauce, orange juice, water, sugar, sriracha, garlic, and cornstarch. Mix until smooth and set aside.
Heat the remaining 2 tablespoons of canola oil in the wok over high heat. Stir-fry the broccoli and carrots until tender. Form a well in the center of the vegetables, and pour in the orange sauce. Bring sauce to a boil and then add the fried tofu. Continue cooking until the sauce is thickened and the tofu and vegetables are well coated.
Valentine’s Day Dinner
.Pork Chops with Raspberry-Chipotle Sauce
.Garlic Orange Spinach
.Chocolate and Coconut Cream Fondue
Pork Chops with Raspberry-Chipotle Sauce
4 pork chops, trimmed of fat
1 T. oil
salt and pepper to taste
2 T. finely chopped shallots
2 cloves garlic, finely chopped
1 12 oz. bag frozen raspberries
1 cup dry red wine
2 cups chicken stock
1 canned chipotle chile in adobo sauce, minced
2 T. butter
salt and pepper to taste
Rinse pork chops and pat dry. Season with salt and pepper. Heat 1 T. oil in a skillet over medium high heat until hot, but not smoking. Add the pork chops to the skillet and cook, turning once until browned and cooked through, about 8 minutes. Remove pork chops to a plate and cover with foil; set aside.
Add shallots and garlic to skillet and saute for about 30 seconds (you may have to add a dash of oil). Add the raspberries and cook, stirring for another 30 seconds. Add the red wine, scraping any bits on the bottom of the pan. Reduce the mixture over high heat until about 3/4 cup liquid remains. Add the stock and chipotle. Reduce over high heat until about 2 cups of liquid remains. Strain the mixture into a clean saucepan and heat to boiling. Remove from heat and whisk in the butter and season with salt and pepper to taste.
Spoon some of the sauce onto a plate and place a pork chop over it.
Garlic Orange Spinach
1 10 ounce bag of spinach leaves, washed with stems removed
1 clove garlic, thinly sliced
2 T. olive oil
3 T. fresh orange juice
1 T. orange zest
salt & pepper to taste
In a large pot heat oil over med. high heat, add garlic and cook stirring constantly until it begins to brown, about 30 seconds. Add orange juice and cook until reduced about 30 seconds. Add spinach and orange zest and saute until spinach wilts. Remove from heat and season with salt & pepper.