Tag Archives: sriracha

Savory Oats, Conquored

7 May

I’ve wanted to like savory oats, I really have. But the few times I tried to make it, one spoonful was all it took to make me say “this is not right.”

My Mom had clipped out an article for me interviewing Chef Sang Yoon, a Los Angeles chef. I saved the article because one of his favorite recipes stood out to me. Savory oats made with egg, tofu, and sriracha.

Egg….Tofu….Sriracha. Three of my favorite things. If I was ever going to like savory oats- this was it.

I still added more sriracha after this – I like it spicy!

I was hoping to be able to break apart the yolk after it was plated. This made the meal so much more fun!

With only four ingredients this couldn’t be simpler. This recipe made a large serving in my opinion. I’d say about a serving and a half. You can either make it as is and have leftovers, or reduce the oats to 1/3 c.

This really tied me over. I’d happily eat it again for breakfast or dinner. Definitely fitting this one into my rotation.

Leftovers were mighty tasty, just had to re-spice them with more sriracha.

Here is Chef Sang Yoon’s recipe

  • 1/2 c oats
  • 4 oz soft tofu
  • 1 egg
  • sriracha  (and lots of it)
  • S & P

What to do

  1. Bring 1.5 cups of water to boil and add oats. Lower heat and simmer for 30 seconds
  2. Add tofu and break it apart.
  3. Add egg, stir whites into the pats to cook them. (Don’t break the yolk yet if you want it runny!)
  4. When egg is cooked to desired doneness remove from heat, season with S&P and as much sriracha as you can tolerate

Question: Have you ever tried savory oats?

x

Casey

Mini Stuffed Vegan Peppers

20 Mar

Every so often when I go to the supermarket I buy the little tri-colored sweet peppers off of impulse.

I’m not sure why I keep doing this because I don’t really like their taste on their own.

I guess I’m just swayed by their adorable miniature-ness.

Well, the same thing happened again this weekend but this time I had a solution.

Mini stuffed sweet peppers (v)

  1. Slice peppers in half and place on a baking sheet
  2. Heat the soy crumble, onion, and a little bit of taco seasoning over a skillet on medium heat
  3. Once it was cooked through, combine with tomato sauce in a separate bowl.
  4. Stuff peppers and top a sprinkle of Daiya cheese
  5. Cook in oven at 350 for 10 minutes
  6. Top with spicy yogurt (optional)

Keeping with the mini theme, these pepper needed a mini oven. So I stuck them in the toaster oven.

Perfect little party poppers for the March Madness weekend.

For the spicy yogurt (a great spicy sour cream swap)

  • about 1/3 c Plain greek yogurt (I used Oikos)
  • ~1/2 t taco seasoning
  • dash of cayenne (or sriracha)

Super-Spicy addition of choice: Sriracha or Cayenne?

I’m all about the sriracha :) (Whole Foods sells a true vegan/organic one too)

x

Casey

Spicy Tuna Quinoa – two ways!

12 Oct

Once upon a time when I was in a land far, far away (Australia) I waltzed into once my preferred natural food markets, conveniently located on my favorite discount shopping street, who conveniently always offers massive amounts of samples.

I was a bit peckish and opted for something more substantial. The flavor combination has been stuck in my head ever since.

It was a black or red quinoa (I forgot, oops) tuna, and a bunch of things which made is spicy.

I’ve experimented with sriracha, hatch chiles, chile powder, red quinoa, black quinoa. Finally I’ve developed the prefect recreation to my memory. And one for those who aren’t spicy fanatics.

I made a spicy version and a non spicy. It doesn’t really matter if you use the spicy version on the red or black quinoa though. Feel free to sub in TVP for the tuna to veg-i-fy it.

A little background on colored Quinoa

Basically the darker the color, the nuttier the taste. So choose based on your taste preference, the red was just right if we’re going to speak in Goldilocks terms.

So Black Quinoa = super nutty

Red Quinoa = rather nutty

Beige Quinoa (the natural) = just a bit nutty

SUPER SPICY TUNA BLACK QUINOA

  • 1 c quinoa
  • 2 c water
  • 3 hatch chiles
  • 1 squirt of sriracha
  • 1/2 t cayenne pepper
  • 1/2 t Habanero flakes
  • 1 or 2 t salt
  • ½ can tuna

SPICY TUNA RED QUINOA

  • 1 c quinoa
  • 2 c water
  • 3 hatch chiles
  • 1-2 t salt
  • ½ can tuna
  • 1/4 t cayenne
  • 1/2 t Habanero flakes
  • 1/4 t chile del arbol
  1. Add water, quinoa, and a teaspoon of salt to pot and bring to a boil
  2. Add in the hatch chiles early on to let it soak up the flavor (also add the sriracha here for the super spicy version)
  3. Once the mixture looks about done add the remainder of ingredients
  4. Season and spice to taste!

Once cooled the spiciness toned down a bit and the black quinoa was actually  bit more to my liking on the spicy scale.

This has been a nice change up to my previous quinoa mixtures and I’ve really been enjoying it for lunch (..and dinner…and breakfast…and I’m weird…)

I’m gonna end with a truly random question that has nothing to do with any of the above.

What is the oddest/most unique type of music you listen to when blogging, doing work, cleaning, etc…?

For me: it’s a tie between motown and funk. It just gets my brain groove goin’

x

Casey

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