When I got my Ipod Touch for Christmas, I never would have thought it would allow me to have recipes at my fingertips 24/7. Already, I go to bed every night with half of my bed covered in cookbooks. Recipes are strewn about my kitchen on hand-written note cards and random scraps of paper. Ideas for my latest creations are not only stored in my head, but jotted in between items on my work to-do lists, on post-its and the back of my hand. And now, with my oh-so-modern technological device some call an Ipod Touch, I have a whole new world of culinary treasure at my disposal.
Can you imagine how excited I was to download the Whole Foods Recipes app? Or Vegan Yum Yum? Or the All Recipes Dinner Spinner???
With my cookbooks, I rip up little pieces of paper and stick them in the pages of recipes I want to make, but with a digital device, well, you just need to make it! So I tried out a new recipe from the Vegan Yum Yum app. I'm not sure if it's in the book, but it's definitely on the Vegan Yum Yum blog. And then because no soup is complete with out a salad (and no Meatless Monday post complete with out an original Erin recipe) I created a Daikon Noodle Salad.
I swear, if you buy one kitchen appliance this year, let it be a spiralizer. It is the greatest thing since sliced tofu. And no electricity required! I have tried to spiralize everything but the kitchen sink, so naturally, the large daikon radish in my refrigerator was next. Daikon is slightly sweet, very juicy and deliciously crisp, and reminds me quite frankly of jicama with a kick. But it's a little kick, and daikon is cheap, so you must try it.
Munch, munch, crunch, crunch!!!
Hot and Sour Cabbage Soup
from Vegan Yum Yum
1 Tbs. Oil (I used extra-virgin olive oil)
1 Small White Onion, minced (or sliced like I did mine)
1 Small Cabbage, about the size of a (large) grapefruit
2 Large Carrots (I used 4 small ones)
1 15 oz. Can Tomatoes
6 C. Water
1 C. Cubed Pressed, Baked Tofu (I used 1 Pkg. Trader Joe's Teriyaki Baked Tofu)
1/4 C. Tamari or Soy Sauce
1/3 C. Seasoned Rice Vinegar
1 Tsp. Red Chili Flakes
Black Pepper, to taste
Heat a large 5 qt soup pot that has a heavy lid, (like Le Creuset, but I think any large soup pot would work) over medium heat. Add oil and onion saute until golden. Add carrots.
Meanwhile, quarter your cabbage and shred with a large chef's knife. (I chopped; I like chunky soup.)
Add the tofu, tamari or soy sauce, vinegar, chili flakes and black pepper.
Bring to a boil, cover, and turn heat to medium low. Simmer for 20 minutes or until cabbage and carrots are tender. Serve!
Daikon Noodle Salad with Ginger Lime Miso Dressing
1/2 of a Medium Daikon Radish (about 2 1/2" thick and 16" long, TWSS)
1/2 C. Grated Carrots (I buy mine pre-shredded from Trader Joe's)
1/4 C. Cilantro
Spiralize daikon radish into noodles using a spiralizer. Alternatively, you can use a julienne tool or shred finely with a grater, or by hand. Top pile of noodles with carrots and cilantro. Top with Ginger Lime Miso Dressing.
Ginger Lime Miso Dressing
1 Tbs. Miso Paste
2 Tbs. Seasoned Rice Wine Vinegar
1/2-1 Tsp. Grated Fresh Ginger, to taste
1 Tsp. Sesame Oil (Optional)
1 Tsp. Tamari or Soy Sauce
1/2 of a Shallot, minced
Juice of 1 Lime
Mix (or whisk) all ingredients together in bowl. Add to daikon noodle salad and serve!
P.S. Loved that you are interested in a blogger meet-up! I'm working on the details, and will e-mail you all soon with the exact time and location!