Episode 8: General Tso's Tofu, Giant Lima Beans with Stewed Tomatoes and Oregano Pesto, and Chickpea Shawarma Flatbread
Episode 8: Chickpea Shawarma Flatbread, General Tso's Tofu, and Giant Lima Beans with Stewed Tomatoes and Oregano Pesto
Vegetarian food is in the mainstream for a host of reasons. Whether you are trying out a Meatless Monday or want to get more vegetables in your diet, the three recipes we tried this week deliver on flavor in spades.
This week we cooked...
The Dinner Sisters reach back to their high school vegetarian days with this version of a Chinese American take out. Crispy tofu is stir fried in a tangy orange sauce for dinner that could be part of your regular rotation.
Pressing tofu is as easy as putting it between two plates, placing a can on top and letting it sit for a half hour. But there are many other methods- check out this guide from Urban Vegan for several useful methods: How to Press and Drain Tofu.
Try a some steamed broccoli on the side to round out the meal.
The sauce was also delicious on chicken- cube and pan sear a couple chicken breasts. Make the sauce and then add chicken and simmer until warmed through.
Lima beans are baked with stewed tomatoes and feta cheese only to be topped with toasted breadcrumbs and pesto. Good enough for a dinner party but also goes over with the kids in the family. Check out the tips for cutting down on some of the work if you’re pressed for time.
Consider using a good jarred tomato sauce- something chunky and low sugar if you can find it- and use that instead simmering tomatoes for 45 minutes.
Use your pressure cooker/Instant Pot to take lima beans from dry to cooked in a lot less time.
Making the pesto is fun but ultimately if you can find a good, fresh pesto at your market...that works just as well.
Rancho Gordo is our source for the most delicious beans out there. No ad- we just like them that much. Find them here: Rancho Gordo New World Specialty Foods. Look for the Christmas Limas. We think they are especially pretty.
The warm spices of shawarma are perfect for hearty chickpeas in a weeknight dinner that comes together easily.
Try roasting your chickpeas in a hot oven- 400 degrees for 20-30 minutes for a crispier, chewier result. Sauteeing the chickpeas for 5 minutes with the spices is also good, but the texture is softer. Both ways are delicious.
If you’re ambitious, homemade pita is a fun at-home bread. See the Smorgasbord for a new recipe.
From the Smorgäsbȯrd:
This week Kate baked Yogurt Pita's from Molly Yeh's Short Stack book, Yogurt. These pint-sized cookbooks explore a singular ingredient with one author. Short Stack editions range from titles like: Butter, Peanuts, Avocado and Brown Sugar. WIth over 30 editions, you're bound to find your favorite ingredient or one you'd like to get to know better. Browse through or buy their books here: Short Stack Editions.