Vegetarian Stir Fry Recipe: Tofu with Beans and Carrots

I hadn't cooked tofu in a while and my husband Lulu asked for a vegetarian stir fry. I've wanted him to eat healthier, so I was happy to oblige. The base of the stir fry contains carrots, green beans and onions from Full Circle. To this, I added some kumquat jelly I made last winter (you could use any kind of sweetener you like) and a mixture of fresh garlic and red Thai bird chiles Lulu planted early this Spring. It's just the right combination of sweet and spicy, and I love that the recipe is flexible enough to make use of whatever you have on hand.

I've been enjoying my weekly box from Full Circle. It feels like Santa Claus is leaving me a present on my doorstep every week! And fittingly, our friend Kris from Full Circle is offering a number of free farm boxes, so PhamFatale readers can also experience Full Circle. This week, we're putting up 1 prize and there will be more to come throughout the year as well. To enter, first check on FullCircle.com to make sure there are deliveries available in your area (Shipping is included for all members in CA, WA, and ID, and Anchorage, AK. Outside of Anchorage, AK, there is a shipping fee, and prices vary depending on location.). If so, simply enter your email address and I'll select one winner next Monday. Good luck everyone!

Sardines with Sauce Verte

After giving birth, my doctor reminded me on multiple occasions to get enough calcium in my diet to support my own bone health. Of course, drinking milk and eating dairy products such as cheese and yogurt goes without saying. Another calcium supplement I like every now and then is sardines. They are tasty and very nutritious. I've always loved eating the bones, which are an excellent source of calcium. Unlike swordfish or King mackerel, sardines have a much lower mercury content. 

In this recipe I served the sardines on a bed of Parmesan crisps and flavored them with sauce verte. The green sauce is a very pleasant complement to the fish. It's made of green olives, capers, cornichons (tiny French gherkin pickles), lemon, garlic, Dijon mustard and extra-virgin olive oil. Next time you're looking for a snack packed with omega-3's and lean protein, you might consider making yourself this sardine treat.

Tofu Asparagus Stir Fry Recipe

This tofu dish usually accommodates everyone in my family; the tofu is fried, then sautéed along with vegetables (I cooked with asparagus and green beans today) in a mixture of black bean and chili garlic sauce.

The story behind this dish is funny. The dish is named after my father-in-law, Mir. Several years ago, he went to a Chinese restaurant for a dinner meeting and they serve this as an appetizer, similar to chips and salsa in a Mexican restaurant. It was much saltier and spicier than the recipe I make now. He liked it so much he asked the waiter to bring him a whole plateful so he could have it for dinner as a main course. And thus Mir's Special was born.

King Mushrooms in Pineapple Sauce

King mushrooms braised in pineapple sauce makes a quick and easy side dish. The beautiful part of this dish is that it works both as a vegetable side dish and a meat substitute. King mushrooms have a chewier, more meaty texture than Portobello mushrooms, which is very pleasant if you're looking for a filling meal without a ton of calories.

The mushrooms are sliced, then braised in crushed pineapple and soy sauce. If you’re a true carnivore though, you could always replace the mushrooms with chicken breast.

Vegetable Honey Tofu Stir-Fry Recipe

While in Paris, my mother taught me a new trick for enhancing the flavor of vegetarian meals. She uses honey to caramelize tofu, then deglazes the dish with Maggi (or soy sauce). My parents aren't vegetarian but my mother used to cook a lot of vegetarian dishes for my grandparents who were. My husband Lulu was pleased to eat at my mom's because he got to discover new tofu dishes using these techniques. For this particular recipe, Mom and I sautéed some broccoli and bok choy along with tofu. Delicious!

Since I had to find the best honey available for this dish, it gave me another excuse to explore more Parisian open air markets. I found this wonderful creamy honey from a beekeeper who had come from the south of France to sell his wares. He was very passionate about his products. Lulu and I sampled several kinds, which were all fabulous. We got an absolutely delicious education in honey and brought many jars back with us.