Posts by tag: giveaway

  • Roasted Chili Basil Lime Tofu Bowls

Roasted Chili Basil Lime Tofu Bowls

Posted on March 20, 2017
Category:

Disclosure: I’m so happy to be able to give you all a peek into The First Mess Cookbook by Laura Wright. Thanks for letting me share this beautiful cookbook with you!

This past week I had to say goodbye to my beautiful, smart and sweet dog, Sheri.

I found Sheri (or “Dingo” as I liked to call her) at the Oakland Animal Shelter in 2010. Her previous owner had committed suicide and she was abandoned there by the other members of his family. She was melancholy, skittish and a little aggressive when I first met her, but I knew instantly that we were right for each other. Over the years, she developed into a happy, more relaxed dog. And because of her, I developed into a happy, more relaxed human.

Sheri was my trusty companion for almost seven years. We traveled across the country together three times. We walked over 10,000 miles. And we ate all the things.

Sheri | www.floatingkitchen.net

She also healed my heart after countless breakups. And she gave me strength in more ways than I ever could have imagined. I knew that adopting Sheri from the animal shelter would improve (and ultimately save) her life. But I couldn’t have predicted how much she would improve mine.

I never treated Sheri like a person. And to claim her to be a domesticated dog even seemed like a stretch at times. She was wild to the core. And she was happiest when she was outside, running full speed and hunting anything that moved. She wasn’t keen on snuggling. And she preferred dog treats over peanut butter. But still, she was MY PERSON. And the sadness that I feel without her is profound. There is a crushing silence in my house and a void my heart.

The next few weeks are going to be all about being kind to myself (something I usually suck at) and getting into a new routine. There are no more walks to go on. No specific times that I need to be home. And no happy face to greet me at the door. It all feels very strange.

So right now I’m focusing on doing the one thing that I know how to do: cook.

Roasted Chili Basil Lime Tofu Bowls | www.floatingkitchen.net

Laura Wright’s cookbook, The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons, arrived at my doorstep back in February. As I opened the box and flipped through it’s pages for the first time, I audibly swooned. Because the photographs are THE MOST gorgeous and the recipes are THE MOST delicious.

I’m giving away one copy of The First Mess Cookbook. Scroll down to enter!

I also enjoyed a heightened sense of giddy-ness as I held the book in my hands. I’ve admired Laura’s blog for many years now, so it kind of felt surreal to be deemed cool enough to receive an advanced copy of her first cookbook. It was like I had achieved some level of food blogging greatness.

Laura has a magical touch in the kitchen. Her recipes are both luxurious and approachable. And she has a way of creating complex flavor profiles without the need for a long ingredient list or complicated cooking techniques. It’s nourishing, wholesome food that you can make and eat everyday. The fact that everything also happens to be vegan seems like a footnote. It’s not vegan food that’s trying to be something else. It’s just good food being good. And frankly, I can’t think of anything better than that.

Roasted Chili Basil Lime Tofu Bowls | www.floatingkitchen.net

I’ve made several recipes from Laura’s book so far (all winners!). And I even had a different one photographed and ready to share with you today. But then I made these Roasted Chili Basil Lime Tofu Bowls over the weekend and they provided me with so much comfort after the loss of my Dingo, that I knew this was the recipe that I should share instead.

I eat tofu fairly frequently when I’m out at restaurants. I always order it in my pho. And no vegetarian stir fry is complete without it. But as I prepared to make these Roasted Chili Basil Lime Tofu Bowls, I suddenly realized that I had NEVER actually cooked tofu at home. Shocking, right? But now I feel like a total tofu VIP, because with Laura’s recipe I nailed it on the first time (hooray for crispy edges!). And I didn’t even have to do any messy pan frying. That is a major win as far as I’m concerned.

The lime and oil mixture has three jobs in this recipe: it coats the tofu, it coats the broccoli and then you use the leftovers to drizzle over the final dish. I ended up making slightly more than the original recipe called for, because it was so tasty that I knew I wanted to make sure I had an extra dose for the end. If you’re a “sauce person”, I suggest you do the same.

Laura finishes this dish with sunflower sprouts, but I couldn’t find any in my grocery store so I used pea shoots instead. Any small, fresh sprouts or shoots that you can get your hands on would be lovely here. Grain bowls are usually pretty forgiving in that way. Which is why I love them so.

Roasted Chili Basil Lime Tofu Bowls | www.floatingkitchen.net

I’m thrilled to have The First Mess Cookbook in my kitchen. I feels like it could be the last cookbook I ever own and I’d be happy. So of course, I’d love for one of you to have a copy as well! So I’m giving away a copy of The First Mess Cookbook to one lucky reader. All you have to do is leave me a comment below, telling me your favorite Spring vegetable. The giveaway will be open until April 3, 2017. After which I will randomly select a winner and notify them by email. The winner will have 48 hours to respond to me with their shipping address (United States and Canadian residents only, please) or I will select an alternate winner. Good luck!

Cheers,

Liz

Reprinted with minor adaptations from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

Roasted Chili Basil Lime Tofu Bowls

Serves 4

Roasted Chili Basil Lime Tofu Bowls

Ingredients

  • 1 block (14 ounces) extra-firm tofu
  • 3 tablespoons grapeseed or other neutral-flavored oil
  • 3 tablespoons fresh squeezed lime juice
  • 2 tsp. lime zest
  • 1/2 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups broccoli florets
  • 1/4 cup fresh basil, roughly chopped
  • 2 cups cooked brown rice
  • 1/2 cup fresh sprouts or pea shoots
  • 1/4 cup toasted sunflower seeds

Instructions

  1. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  2. Drain the tofu of it’s packing liquid and pat it dry with a kitchen towel. Cut the tofu into 1-inch cubes.
  3. In a medium bowl, whisk together the oil, lime juice, lime zest, garlic power, red pepper flakes, salt and black pepper. Gently toss the tofu cubes in the lime and oil mixture. Then using your hands, remove the tofu cubes from the bowl and place them on your parchment-paper lined baking sheet. Try to reserve as much of the lime and oil mixture as possible. Transfer the baking sheet to your pre-heated oven and roast the tofu for 15 minutes.
  4. Remove the baking sheet from your oven and carefully flip the tofu cubes over. Toss the broccoli florets in the reserved lime and oil mixture and then transfer them to the same baking sheet. Return the baking sheet to your oven and roast the tofu and broccoli for 20 minutes. Remove from your oven and set aside.
  5. Whisk the basil into the remaining lime and oil mixture.
  6. Divide the brown rice evenly between your serving bowls. Top with the roasted tofu and broccoli. Add some sprouts/pea shoots, sunflower seeds and a drizzle of the basil-flecked lime and oil mixture. Enjoy immediately.
http://www.floatingkitchen.net/roasted-chili-basil-lime-tofu-bowls/
  • Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Posted on September 26, 2016
Category:

Disclosure: I’m so happy to be able to give you all a peek into Oh She Glows Every Day by Angela Liddon. Thanks for letting me share this beautiful cookbook with you!

I was traveling for work last week, and about half way through the trip all I could think about was coming home and making up a big batch of this soup. Because even though exploring new restaurants and trying out new food items is one of the best reasons to travel (in my humble opinion), I do have my breaking point when it comes to eating out. Restaurant food is often much heavier than what I typically cook at home. And the portion sizes can be overwhelming as well. So usually after a few days of hitting up the restaurant scene, I start craving healthy, home cooked meals like nobody’s business.

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds | www.floatingkitchen.net

The recipe for this bright, flavor-packed Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds is straight out of Angela Liddon’s new cookbook, Oh She Glows Every Day. You’ve probably seen it or heard about it by now. Because it’s taken the blogosphere by storm since it’s release earlier this month (kind of like her first cookbook, The Oh She Glows Cookbook, did back in 2014!).

Psst! I’m giving away a copy to one lucky reader! Keep scrolling to enter!

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds | www.floatingkitchen.net

Oh She Glows Every Day is a collection of over 100 plant-based recipes that will appeal to vegetarians and non-vegetarians alike. Angela’s recipes are casual and straight-forward, but never boring. That’s because Angela has a knack for adding one or two unexpected ingredients to many of her dishes, which not only keeps things interesting, but also totally makes you want to stop and say “hmmm…why didn’t I think of that?”. For example, this soup contains a 1/4 cup of almond butter, which gives it a great creamy texture. And her homemade basil pesto sauce (SO GOOD!) uses hemp hearts to boost protein and omega-3 fatty acids. The whole book is sprinkled with little twists like these. It’s seriously genius.

Oh and the photography (taken by the talented Ashley from Edible Perspective) is insanely gorgeous as well. I could just sit and stare at the images in this cookbook all day long!

Oh She Glows Every Day cookbook by Angela Liddon

I’m excited to be able to give away a copy of Oh She Glows Every Day to one lucky reader. Hooray! All you have to do is leave me a comment below, telling me your favorite Fall vegetable. The giveaway will be open until October 3, 2016. After which I will randomly select a winner and notify them by email. The winner will have 48 hours to respond to me with their shipping address (United States shipping addresses only, please!), or I will select an alternate winner. Good luck! Update: This giveaway has ended and a winner has been chosen. Thanks to all those who participated!

Cheers,

Liz

Reprinted with minor adaptations from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation.

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Serves 4

Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds

Ingredients

  • For the Soup
  • 1 tablespoon coconut oil
  • 2 cups diced sweet onion
  • 2 cloves garlic, peeled and mined
  • 1 tablespoon peeled and minced fresh ginger
  • 2 tablespoons red curry paste
  • 4 cups low-sodium vegetable broth
  • 1/4 cup raw almond butter (can substitute peanut butter)
  • 3 cups peeled and diced carrots
  • 3 cups peeled and diced sweet potatoes
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper

  • For Garnish
  • Lime wedges
  • Fresh cilantro
  • Red pepper flakes
  • Coconut milk

  • For the Tamari Almonds
  • 1/2 cup raw almonds, finely chopped
  • 1 tablespoon tamari

Instructions

  1. In a large heavy-bottom pot, melt the coconut oil over medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5-6 minutes or until the onion is translucent. Stir in the curry paste.
  2. In a small bowl, whisk together a small amount of the vegetable broth with the almond butter to help smooth it out. Then add this mixture, along with the remaining vegetable broth, to the pot. Stir in the carrots, sweet potatoes, salt, black pepper and cayenne pepper. Bring the soup to a low boil and then reduce the heat to maintain a simmer. Simmer the soup, covered, for 15-20 minutes, or until the carrots and potatoes are fork tender.
  3. Meanwhile, make the tamari almonds. Pre-heat your oven to 325 degrees. Line a baking sheet with parchment paper. Toss the chopped almonds and tamari together in a small bowl until the almonds are well coated. Then spread the almonds out in a single layer over the parchment paper. Transfer the baking sheet to your pre-heated oven and roast the almonds for 9-11 minutes, until lightly golden and the tamari has dried up. Remove from the oven and set aside to cool.
  4. Once the vegetables are tender, remove the pot from the heat and allow the soup to cool slightly. Then using your immersion blender, blend the soup until it’s smooth. Alternatively, you can purée the soup in your blender, making sure to be careful when transferring and blending hot liquids, and working in small batches as necessary.
  5. Re-warm the puréed soup over low-medium heat. Taste and adjust the salt and pepper. You can also thin the soup out to your desired consistency with a little more vegetable broth.
  6. To serve, ladle the warm soup into bowls. Top with the tamari almonds. You can also add a squeeze of fresh lime juice, cilantro, red pepper flakes and a drizzle of coconut milk, if desired.
  7. Leftovers can be stored in an airtight container in your refrigerator for about 5 days.
http://www.floatingkitchen.net/creamy-thai-carrot-sweet-potato-soup-with-roasted-tamari-almonds/

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