Thai Ginger Peanut Soup (Vegan!)

This slightly spicy soup is bursting with flavor from Swanson’s Thai Ginger Broth, a hint of peanuts, almost 10 oz of mushrooms, chunks of tofu, and handfuls upon handfuls of spinach. And, it’s ridiculously easy to make! This soup is hearty and can be served as a main dish that’s ready in under 20 minutes! Makes about 6-8 servings.

What you will need:
oil for sauteing (I highly recommend coconut oil)
4 oz shittake mushrooms
32 oz carton of Swanson’s Thai Ginger Broth (kudos to Swanson for that one, by the way!)
3 well rounded spoonfuls of chunky peanut butter (not creamy!)
16 oz of Trader Joe’s super firm tofu (if you can find it. It goes above and beyond the calls of extra firm tofu. Trust me.)
3 oz enoki mushrooms
2 oz beech mushrooms
large handfuls of spinach (I used about 5)

In a medium or large pot, melt the coconut oil. Remove most of the stem from the shittake mushrooms and cut any of the larger mushrooms in half. Add them to the pot and saute for about 5 minutes, stirring occasionally. Meanwhile, cut the tofu into small cubes and remove the woody ends of the enoki and beech mushrooms. Add the spoonfuls of peanut butter to the soup along with the tofu, enoki, and beech mushrooms. Then, start adding the handfuls of spinach, letting each handful wilt a little bit before adding the next, until you have your desired amount of spinach. Serve garnished with chopped peanuts or scallions.

Sweet and Spicy Curried Tofu Taco Lettuce Wraps

With ingredients like hot Jamaican yellow curry, cooling cucumber and mint tzatziki sauce, Asian slaw and sweet pineapple- these tacos are infused with flavor that’s bursting at the seams! And they’re gluten free! The Hot Jamaican Yellow Curry Hot Sauce used in this recipe from my good friend, Cowboy George, at Blaze Gourmet, will have you running home crying for yo momma. That’s where the fresh mint leaves and tzatziki come into play. Without them, you might really run home crying to yo momma.

Also, follow these tips on how to freeze and thaw tofu to achieve the best texture and flavor. Don’t skip this step. It’ll give you the best tasting tofu you’ve ever had!

What you will need:
oil for sauteing
1 lb extra firm tofu
1/2 c yellow curry sauce (I recommend Trader Joe’s Yellow Curry Sauce)
1/4 c Blaze Gourmet Hot Jamaican Curry Hot Sauce
Asian coleslaw (you can buy this prepackaged at just about any grocery store. Most of them already have the Asian slaw dressing included. If not, look for an Asian ginger salad dressing)
canned pineapple tidbits, drained

tzatziki sauce
red onion, sliced
fresh mint leaves
romaine lettuce leaves

First, follow these tips on how to freeze, thaw and drain tofu. Crumble the tofu into a scrambled egg consistency and fry in a greased frying pan over medium heat, letting the tofu get crispy on the outside. Mix the two different curry sauces in a bowl and add to the frying pan, making sure to coat every piece of tofu in the sauce. Meanwhile, in a mixing bowl, mix together the ingredients for the Asian slaw. Then, start filling your romaine lettuce leaves, starting with tzatziki, then the curried tofu, Asian slaw, red onion, pineapple tidbits, and mint leaves. Serve with tequila for your next Taco Tuesday night!

Spicy Cilantro Lime Vodka Shot

It’s the weekend, so lets celebrate with liquor! This shot is great for Mexican or Cajun themed dinner parties, or if you just want to make a delicious, spicy shot for yourself and friends. This recipe makes one shot.

Here’s what you will need:
1.25 oz Absolut cilantro lime vodka
juice from 1/4 slice of a lime
1/4 oz simple syrup
dime size amount of sriracha
ice

Take a 2 oz shot glass and put a dime size amount of sriracha in the bottom. In a shaker, mix ice, Absolut cilantro lime vodka, fresh squeezed lime juice, and simple syrup and shake. Pour the mixture into the 2 oz shot glass with sriracha and serve.

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