delishytown:

Banh Mi Steak Sandwich & Potato Salad
This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!
Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.
For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.
For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.
Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi! 
(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)

delishytown:

Banh Mi Steak Sandwich & Potato Salad

This isn’t a traditional Banh Mi, because I made it with beef instead of pork, and didn’t garnish with pate or pickled daikon. I did make pickled cucumber, onion and carrots for a garnish. And I marinated the steak with Asian flavors. I was out of cilantro, so I used fresh basil from the garden instead. Well, I guess I changed almost everything from a traditional Banh Mi, so you could say this is a Banh Mi inspired steak sandwich. Anyway, Yum! Delicious! You will like this a lot!

Marinate steak with the juice of 1 tangerine, (or lemon or lime), 1 tblsp rice vinegar, 1 tblsp fish sauce, 1 tsp fresh grated ginger, 2 minced garlic cloves, 1/2 tsp red chili paste, fresh ground pepper, 1 tsp soy sauce and 1 tsp sesame oil. Cover and refrigerate for 2 or more hours.

For the pickled garnish: Slice cucumbers thinly, slice green onions, shred carrots and slice jalapeños. In a saucepan, heat 1 cup white vinegar, 1/2 cup water, and dissolve 1 tblsp sugar and 1/2 tsp kosher salt. Add pickling spices, I used 1/4 tsp coriander seeds, mustard seeds, dry dill and red pepper flakes. Cover the vegetables with the hot pickling liquid and refrigerate while you do the potato salad.

For the potato salad: Peel and boil 6 or so red potatoes until al dente. Dress with a mixture of 1/4 cup mayo, 1/2 cup greek yogurt, 1 tblsp red wine vinegar, 1/2 tsp dried dill, 1/2 tsp dry mustard, 1 small minced garlic clove, sliced green onions, sliced celery, celery salt and pepper.

Grill steak, let it rest for 10 minutes before slicing. Slice French Bread and dress both sides with a little mayo. Layer your ingredients, top with fresh torn basil or cilantro, and enjoy your Banh Mi! 

(Ok, autocorrect, I get it, you want me to call this a Bank Mi. I get it. No, Your ideas are good. Yeah it’s great that you have opinions about fixing the stuff I write. Thanks autocorrect, thanks for stopping by.)

f0o0od:

Raw Veggie Wraps

f0o0od:

Raw Veggie Wraps

gastrogirl:

the simple lunch.

gastrogirl:

the simple lunch.

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)
tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!
first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.
so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)
serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)

tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!

  • first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
  • now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
  • so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
  • now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.

so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)

serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

demiology:

My trusty, famous, and well loved hamburger lunch box

hipsterfood:

this started out as mac and “cheese” but now we think it tastes more like hamburger helper. either way, it tastes good!
in a bowl, mix 1/4-1/3 cup nutritional yeast flakes, 2 tsp salt, 1/4 flour, 1 tsp minced garlic.
fill a small pot with wine or vegetable stock. drop in one or two peeled, cubed sweet potatoes. let it cook until the potatoes are a little softened.
when softened, put the potatoes in a food processor with 1/4 cup cashews and a splash or two of the wine/stock. process until consistent. mix with the nutritional yeast bowl, adding wine/stock as needed.
cook some pasta. drain and mix the sauce into the pasta. enjoy*~*~*~~~~

hipsterfood:

this started out as mac and “cheese” but now we think it tastes more like hamburger helper. either way, it tastes good!

  • in a bowl, mix 1/4-1/3 cup nutritional yeast flakes, 2 tsp salt, 1/4 flour, 1 tsp minced garlic.
  • fill a small pot with wine or vegetable stock. drop in one or two peeled, cubed sweet potatoes. let it cook until the potatoes are a little softened.
  • when softened, put the potatoes in a food processor with 1/4 cup cashews and a splash or two of the wine/stock. process until consistent. mix with the nutritional yeast bowl, adding wine/stock as needed.

cook some pasta. drain and mix the sauce into the pasta. enjoy*~*~*~~~~