Vegetarian

Tofu, Kimchi and Rice Soup

August 26, 2017 by The Partial Ingredients

Sometimes I get weird cravings for certain foods and I recently had a major one for a super clean, healthful soup. I guess the definition of clean food is up for debate but, for me, this recipe meets my definition. It’s just a really simple Korean inspired soup full of veggies and flavor. This would seriously be perfect comfort food during flu season (Fall is right around the corner, ya’ll!) Another part of this craving was for kimchi which I do get sometimes. I think it’s like a pickle craving where you crave like a salty, sour flavor? The kimchi’s flavor in this is soo good and was a perfect craving satisfy-er. I plan on making this anytime I feel bogged down from rich food or if I feel like I’m getting sick. I could see this soup being a good immune health booster. You can pick and choose whichever veggies you have on hand. I went the simple route with leeks, mushrooms and green peas. You can also substitute chicken stock with vegetable stock for a vegan option. If you do use chicken stock try making a homemade chicken bone broth beforehand–you won’t regret it! This is so quick and easy to whip up it makes for a great week day dinner option.

Tofu, Kimchi and Rice Soup

A deliciously clean and balanced soup full of tofu, kimchi, mushrooms and vegetables.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 400 kcal

Ingredients

2 tbsp olive oil
1/2 large red onion diced
2 leeks tops removed, sliced
3 cloves garlic minced
2 tsp soy sauce or more to taste
1 tsp chili garlic sauce or Sriracha or more to taste
3/4 cup green peas
1 cup spicy kimchi chopped
1 cup brown baby bella mushrooms sliced
1 cup brown or white rice dried (I used brown)
5 cups chicken stock or vegetable stock
1 package firm tofu

Instructions

Start cooking the rice as directed on the package instructions.
In a large stockpot, heat the olive oil and add the onion, leeks and garlic. Cook covered until soft abut 5-7 minutes.
Add the mushrooms and cook another 3 minutes.
Add the tofu and cook covered another 5 minutes.
Stir in the kimchi, garlic sauce/sriracha and the soy sauce.
Pour in the chicken stock, taste and adjust seasoning as desired. Turn up the heat slightly until it starts to rumble and turn it back down. Cook for about another 10 minutes.
The rice should be just about finished at this point and can be combined into the soup. Also stir in the green peas.
Cook another minute or two with the incorporated rice and peas. Remove from heat. Serve with green onions, extra kimchi or hot sauce and enjoy!

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Creamy Broccoli Cheese & Potato Soup

February 21, 2017 by The Partial Ingredients

We have had so much rain the last couple days it has pretty much been non stop cozy soup weather. The hills have gotten neon green and wild flowers are just starting to sprout up. Not to mention the flooding and all the dry rivers are now raging like crazy. Needless to say, it has been a great winter for California! This soup is perfect for these rainy days and it’s great when you’re short on time. Cook time is on the shorter side and it’s easy to throw together. And did I also mention this soup is delicious? It turned out to be one of my favorite creamy soup recipes. If you’re a fan of broccoli cheese soup this ones for you. I used a crumbly aged white cheddar which added a nice bite. As a side tip it’s important to not have the heat on too high because the broccoli can get over cooked and the milk can separate. So after those ingredients are added it’s good to keep an eye on the temperature and stir occasionally. If the soup gets too thick you can easily cut the consistency with a little extra chicken stock. Switch out chicken stock for vegetable stock to make it vegetarian. This soup is great served with a crusty sourdough baguette and plenty of extra cheese!
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Sweet & Sour Tofu and Rice Bowls

June 4, 2016 by The Partial Ingredients

Sweet & Sour Tofu and Rice Bowls

I love tofu but it can be a bit tricky to prepare correctly. I’ve had a couple issues with tofu, I wonder if anyone else had this happen? No matter how much oil I use in the pan, the tofu will stick to the pan and all the nice crispiness is sitting there stuck to the bottom! Very frustrating. Then if I’m using tofu in a stir fry, it has a tendency to crumble apart. Or if I’m attempting crispy baked tofu, it can become hard and have an unpleasant texture.

Now after a lot of experimenting I think I figured out the perfect way to get crispy fried tofu but still incredibly soft on the inside. I follow the same steps as pan frying sweet and sour chicken or fish: dipping the tofu in egg and batter, then finishing off in the oven. So simple I couldn’t believe I hadn’t thought of it earlier! The tofu really does taste just like sweet and sour chicken. Besides the awesome texture of the fried tofu, the sauce is really where it’s at. It caramelizes to perfection and is just so tasty! I served the tofu with just a basic rice bowl and peas as a side.

Sweet & Sour Tofu and Rice Bowls
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Southwest Green Chile and Sweet Corn Black Bean Burger

July 25, 2015 by The Partial Ingredients

It’s high summer and what could be more summery than black bean burgers? Don’t give the ‘bean’ part the side eye yet, carnivores. I promise this recipe is delicious and full of flavor. I’ve made similar black bean burgers in the past and this one also did not disappoint. While I’m a big fan of regular beef burgers, bean burgers are a great change of pace. You can do all kinds of things with these burgers; the possibilities are pretty much endless. Since fresh corn on the cob is in season I used that as part of the bean filling and it provided fresh bursts of sweetness in the burger. I used pepper jack for the cheese but you can use any that suits your fancy. This recipe makes about 8 large patties but they can be stored for 2 days in the refrigerator before cooking. I served mine with a batch of baked chipotle fries and it made a fantastic side!
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Tofu and Chickpea Massaman Curry

April 4, 2015 by The Partial Ingredients

I love the flavors of Massaman curry. This recipe is a take on those flavors but with a twist. Traditionally Massaman curry is made with chicken, beef, or tofu. I chose the tofu version for this recipe and added chickpeas for protein instead of potatoes and peas for more veggies. You can make the red curry paste from scratch or go to a local Thai or Asian market and pick up a pre-made version. I like to buy a few cans of the Maesri brand curry pastes on hand for busier nights. Surprisingly, I haven’t found a huge discrepancy in quality or flavor of the dish. I was pleased with how quickly the recipe came together and how flavorful the dish turned out to be. If you make a large batch of the curry paste before hand it makes for a perfect week day dinner that comes together quickly and easily.
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Roasted Winter Vegetables with Butternut Squash

November 2, 2014 by The Partial Ingredients

Well it’s November and officially a few weeks away from Thanksgiving! This recipe is a great side dish for the holidays even though it’s difficult to think they are right around the corner. I even saw some Christmas commercials come on the other day which was pretty hard to believe. This recipe combines potatoes, beets and butternut squash tossed in olive oil and roasted with garlic and fresh herbs. It doesn’t get much easier than that! The flavors from each vegetable came together perfectly. Works well as a holiday side dish but is great for any time of the week during the winter.
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Tofu and Kimchi Mandu (Korean Dumplings)

April 2, 2014 by The Partial Ingredients

I am a big fan of finger foods and this recipe for little pan fried Korean dumplings can’t be beat! The dumplings are filled with tofu, white beans, kimchi, garlic, ginger and other flavorful ingredients! It all comes together tucked in a gyoza wrapper and sauteed. The recipe makes a lot of dumplings so I had no problem having this as a main course though it works perfectly as an appetizer. I served the dumplings with a savory Korean dipping sauce which paired together very nicely! If you prep the dumplings the night before it works great for a weeknight meal.

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Roasted Sweet Potato Soup with Smokey Croutons and Greek Yogurt

November 3, 2013 by The Partial Ingredients

What better way to enjoy the Fall weather than with a warm bowl of sweet potato soup? A lot of sweet potato recipes go on the sweet side but this recipe heads in the savory direction. There’s no added sugar or sweeteners which is refreshing because sweet potatoes are sweet (duh) as it is! All you need is some spicy flavors to contrast with the potato’s flavor. The soup is flavored with turmeric and smoked paprika, along with the smokey croutons and creamy greek yogurt. I really liked the contrast between the crunchy croutons and the soup. I garnished the soup with greek yogurt and cilantro. Lime and honey are also optional garnishes. I will definitely be making this a lot on the colder days this season!

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Banana Coconut Chocolate Chip Muffins

October 26, 2013 by The Partial Ingredients

For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned. I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed. They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

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Black Bean Burger with Caramelized Onions and Chipotle Mayo

September 2, 2013 by The Partial Ingredients

Summer is almost over but I am resisting that fact by making a bunch of summery food. These black bean burgers are totally loaded with lots of add-ons: mashed avocado, chipotle mayo, tomato, melted cheddar, and crispy caramelized onions. The actual burger is mixed with sweet corn, rolled oats and spices. It’s super filling and loaded with protein. The burgers are a little bit delicate and they do best cooked over a hot saute pan. Everything came together really well and it turned out super tasty! You can always add whatever fixins you want. Some other options would be sprouts, feta cheese, sauteed mushrooms, pickles and lettuce.
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