I was going for a protein rich, very tasty thick sauce and I believe that's exactly what I created. When you mix it with the rice it's really delicious and a complete meal because of the tofu. 1/2 block silken firm tofu 1 large tomato, chunked 1/2 yellow bell pepper, diced 1/4 yellow onion, diced 3 cloves garlic, sliced 1 tbl nutritional yeast 2 1/2 tsps salt 2 tsps paprika 1 tsp cayenne 2 tsps spicy mustard 1 tbl hot sauce 1 tbl sriracha 3 tbls olive oil Saute the yellow pepper, onion and garlic in 1 tlb of the olive oil and 1 tsp of the salt. Add tofu, tomato, cooked pepper mix, mustard, 1 tbl olive oil, hot sauce and srirach to a blender or food processor. Puree until smooth. Depending on your blender you may need to tamp down the chunks a few times during the process in order to a get a smooth puree. Transfer to a mixing bowl and whisk in remaining ingredients until fully incorporated. You can eat it right away, but a little rest in the fridge will make it even better.
Showing posts from March, 2019
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Taking a page from the bibimbap and paella playbook, I have my own twist on that. It's a southwestern play on the concept. If you're not familiar with these dishes, their hook is that the rice gets browned, crispy and caramelized. Of course, you can do this to rice in any medley style dish or even just toast your rice straight up. It's great. Really great. When you get cooked rice browned and crispy it's really delicious. So I figured I'd try it with barley. I don't like to clean a lot of pans... so I made sure all the cooking occurs in a single skillet. Ingredients 1 cup dry pearl barley 1/2 large yellow onion, diced 1 poblano pepper, diced 1 jalapeno pepper, sliced 1 banana pepper, sliced 1 habernero pepper, minced 5 cloves garlic, smashed and sliced 1 cup frozen yellow corn 2 tbls hot sauce 4 tbls oilive oil 3 tsps salt 2 tsps thyme 1 tsp dill 1 tsp black pepper 3 - 3 1/2 cups water In a large skillet cook the barley in the water, 1 tbl olive oil and 2 tsps