Monday, July 8, 2013

Spicy Succotash, Tofu Wraps and BBQ Eggplant Bowls



This weekend was jam packed with friends, cooking and hanging out.  I managed to whip up several dishes that turned out to be really tasty, so I thought I would share.

Friday morning, Josh had to go to work, but I didn't, so I got up for a run.  Knowing I was headed to Barefoot for yoga at 9:30, I decided a smoothie was in order.  This was so good, and it kept me full until about 1 pm.  You could easily get 2 servings out of the recipe.


Power Packed Protein Shake

2 cups unsweetened hemp milk
1 tablespoon pb2
1 scoop Pure Green Plant Protein
1 1/2 bananas
4 cubes of ice

I mixed all of this up in the vitamix and slurped it down on the way to yoga.  I got to take a yin class, which was new to me, and I really enjoyed it.



Post-yoga, I felt like making a nice lunch.  I knew I'd be having company over for the rest of the weekend, so I wanted to have lots of nutritious and tasty goodies packed away in the fridge.  I pressed and marinated some tofu and baked it in the oven until it got nice and crispy, about a half an hour.




Veri Teri Tofu Wraps

1/3 bottle Veri Veri Teriyaki
1 block extra firm tofu, sliced and pressed
2 leaves savoy cabbage
1/3 avocado
1/4 c shredded carrots
sriracha and daiya shreds to top

Slice tofu into 1/2 inch pieces, place between towels and press.
Cover in teriyaki sauce, leave in fridge overnight.
Bake tofu at 350 d F for 30 minutes, or until crispy
Slice tofu, place inside wrap with toppings.



We ended up having a few rather late night parties, and both nights I busted these out and made up a few for our guests.  Everyone thought they were really delicious.

While eating the tofu wraps, I started work on my spicy succotash.  I warn you, this recipe is extremely spicy.  You can dial it back if you want.


Spicy Succotash

1 zucchini, chopped small
1 yellow onion, chopped small
4 stalks celery, chopped small
1 fist full of cilantro, chopped
3 limes, juiced
3 jalapenos, de-seeded and chopped small
1 can corn, drained and rinsed
1 can Hot Rotel, drained and rinsed
1 can black beans, drained and rinsed

Seasoning,
2 tablespoons olive oil
1 tablespoon dried thyme
1 teaspoon cumin
1 tablespoon rice wine vinegar
salt and pepper







This was so yummy!  It definitely went over well with most of the party guests.  It's a good, refreshing salad that you can serve on any summer lunch or dinner.

The rest of the weekend was a whirl wind of fun.  My friend, Shauna, and her amazing dog Oxy stayed at our house Friday, Saturday and Sunday (much to the dismay of our cat).  Friday night, we went to The Joint in North Little Rock to watch a comedy show.  We had a BLAST.  If you're looking for great entertainment, I highly recommend checking it out.




Sunday night, as we were winding down from all the fun, I decided to cook up some eggplant.  So, I got up and marinated 2 beautiful eggplants in bbq sauce, and that night we had a delicious dinner!


BBQ Eggplant Bowls

2 eggplants
1/2 bottle Stubbs BBQ Sauce
1 cup brown rice
1 bunch basil
3 sticks thyme
3 green bell peppers
2 jalapenos
1 yellow onion
2 small zucchini
1 summer squash
olive oil and salt and pepper on hand.


Peel eggplant and slice into 3/4 inch thick pieces, salt and press between towels for 1 hour.
Shake off salt and marinate in BBQ Sauce for 3 hours.
Place on baking sheets, bake at 400 d F for 20-30 minutes, watch carefully, do not burn.

Slice vegetables, heat in hot skillet with olive oil and salt and pepper, starting with onions.  Use any leftover bbq sauce to de-glaze the pan.

Prepare rice in rice cooker.  Transfer to sauce pot with hot oil, add chopped herbs and salt and pepper.

Construct!  Place rice in bottom of bowl, then place eggplant and top with vegetables.  Eat with hot sauce if you dare!














Yum!  Now, I can use the leftover eggplant for sandwiches or whatever else I can think of.  After all this, I was pretty tired, so I grabbed a home made popsicle and called it a night!


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