SOL Cuisine - Tofu Ribs

I have to be honest -- as much as I love tofu, the name of "tofu ribs" doesn't sound that appetizing. And the picture on the front of SOL Cuisine's Tofu Ribs isn't all that great. That said, I wanted to try them anyway.

Following the directions, I thawed the ribs, then cooked them in a skillet sans the suggested oil. Overall, I would say they are just so-so. I made a sandwich with them using mixed greens on a whole wheat bun and found them to have very little flavor. The sauce the tofu strips were in was more like tomato paste than barbeque sauce and if you look at the ingredients, all it is made of is tomato paste, tamari, lemon juice, and some spices. So not a lot of barbeque flavor. After topping it with the Apinya Thai chili hot sauce, however, they were tastier.

If you are looking for a super quick meal, the tofu ribs are very convenient. Just be prepared to use several condiments to bring flavor to this dish.

Full Disclosure: Although the products were provided to me for free to review, that, in no way, influences my veracious opinion.  

Sesame Garlic Tempeh and Vegetable Stir-Fry with Freekeh

As soon as I saw the Turtle Island Marinated Tempeh in Sesame Garlic flavor at my local Whole Foods, I knew I absolutely had to incorporate it into a dish. I've seen this product in California for years, but never have we had access to flavored tempeh. Finally, I can see that the world is becoming a better place. I incorporated it into a stir-fry dish with fresh vegetables served over tamari freekeh and it was oh so delicious.

The Turtle Island Sesame Garlic Tempeh is a lightly flavored tempeh (a fermented soy product) that is perfect for stir-fry dishes. It comes in strips that are already cut and ready to be used. Turtle Island states that they do not use GMO soy and that they are working with the Non-GMO Project, but they are not yet Non-GMO Project verified.

Another product that I used is the Tamari-flavored Freekeh by Freekeh Foods. Freekeh is a roasted green wheat grain product that has a nutty texture. This particular flavor is already flavored with tamari shoyu making it perfect for stir-fry dishes. This product is listed as using organic shoyu indicating that it is not using GMO products, however, it is not certified as such.

Ingredients

• 1 package Freekeh Foods-brand freekeh in tamari flavor
  
• 1 Tbsp brown sugar
• 2 tsp curry paste (I used Thai Kitchen)
• 2 Tbsp Bragg's liquid aminos or tamari
• 1 Tbsp lime juice
• 2 Tbsp water
• 4 cloves garlic, minced
• 2 Tbsp peanut oil
• 1 bunch baby bok choy, sliced
• 1 red bell pepper, sliced
• 1 bunch scallions, sliced diagonally
• 2 heads broccoli, broken into broccoli florets
• 1 package Tofurky sesame garlic tempeh, sliced in half

Instructions
1. Cook entire bag of freekeh on the stovetop in 2.5 cups of water for 20 minutes on medium heat.

2. Mix brown sugar, curry paste, tamari, lime juice, water, and garlic in a small bowl. Set aside.

3. Heat wok on medium-high heat. Add peanut oil and vegetables and cook for 5 minutes, stirring regularly.

Add tempeh and sear on both sides for 2 minutes. Add sauce and heat for 2 minutes more.
Serve over freekeh.

Ethiopic, DC

What is this I hear?  A great Ethiopian restaurant has opened in the H Street NE area??  And great it was. Ethiopic has actually been open for two years now, but I am just now venturing back to H Street NE area. This area has been on the upswing for a couple of years and is actually starting to come together. Ethiopic joins a few other restaurants in creating a scene that promises to draw diners to the area despite the lack of close Metrorail transportation.

Ethiopic was opened by Samuel Ergete and Meseret Bekele, both native Ethiopians. They wanted to bring their authentic cuisine to DC after traveling the world and dining at the world's best Ethiopian restaurants.

My friend and I were headed there around 7 p.m. on a Wednesday night. The outside of the restaurant isn't quite what I would have expected from what I had heard -- it just a plain neutral color with the name "Ethiopic Restaurant" in an odd comical font. But, when we entered inside, we were pretty impressed at how nice it was. From the wood floors to the brick walls and columns, this was already nicer than any other Ethiopian restaurant I'd been to. It was by no means upscale, but it was a very nice decor.

I started off with a glass of Zinfandel, which was actually pretty good for the price point.  After we placed our order, they brought us an Ethiopian bread that was served with some sort of oil. It was very dense and paired well with the spicy oil.

We ordered the vegetarian sampler so we could try all 7 of the vegetarian dishes.  After explaining that I was vegan, the waitress proceeded to ask if I wanted fish on my vegetarian sampler. Ugh. I get the feeling that "vegetarians" in Ethiopia are really pescetarians as they always have fish listed as an option on the vegetarian platters in Ethiopian restaurants.

The restaurant had a romantic feel to it with its dark wood tables, dim lighting, and piano music. Shortly after we began taking it all in, our entree arrived.  Talk about a lot of food. We had ordered the sampler for two, but there was enough food for three or four. It was the most food I've ever seen on a sampler platter.

I started by trying the Miser Wot, my favorite, which is the red split lentil dish simmered in a spicy berbere sauce. This dish was quite possibly the best Miser Wot I'd ever had -- perfectly spiced and cooked with the perfect texture. The trend continued from the Tikile Gomen, cabbage and potatoes, to the Dinich Wot, curried potatoes simmered with red onions, garlic, and jalapeno peppers. The dishes were great with just the right amount of spice.  The Gomen, fresh collard greens in a mild sauce, and Kik Aletcha, yellow split peas in an onion and herb sauce were very flavorful as well. I would say my least favorite were the Shimbra Wot, the fried chickpea dumplings, and the Fosolia, an odd dish with mushrooms.

Throughout our dinner, we continued to ask for more injera, the spongy bread that you use to pick up your food, and they were very attentive.

At the end of the meal, we realized we had finished it all and wished we had worn our Mom jeans -- you know, the ones with the elastic bands. It was such a great meal that we just kept eating. Perhaps a bit gluttonous, but it was damn good.  In the end, I think I had the best Ethiopian I've ever had in a nice restaurant with great service.  Now I guess there are two reasons to go to the H Street NE area. Highly recommended.

Ethiopic
401 H Street NE
Washington, DC 20002
(202) 675-2066

Vegan Spinach-Seitan Manicotti with Tofu Ricotta

Inspired by a box of Upton's Naturals Italian Seitan, I created a sumptuous seitan-spinach manicotti with tofu ricotta that will knock your socks off! Imagine spinach wrapped in a creamy tofu ricotta made with fresh basil and complemented by spicy Italian seitan stuffed inside manicotti shells cooked al dente and topped with a delicious tomato sauce. That is Italian cooking the way I like it.

Vegan Spinach-Seitan Manicotti with Tofu Ricotta
Serves 8

Ingredients for Tofu Ricotta

• 12-oz box of silken firm tofu (in aeseptic packaging), sliced
• 1 lb extra firm tofu (in water), sliced
• 1 Tbsp cane sugar
• 1/4 cup soy milk
• 1/2 tsp garlic powder
• 2 Tbsp lemon juice
• 3 Tbsp fresh basil
• 2 tsp salt

Ingredients for Dish

• 2 boxes of manicotti noodles (will stuff about 20 manicotti shells)
• 1 lb frozen chopped spinach, thawed
• 1 package Upton's Naturals Italian seitan (ground)
• 1 jar spaghetti sauce or tomato sauce 

 Instructions
1. Start off by boiling a large pot of water--big enough for about 20 manicotti noodles. If you don't have a large pot, you may need to use two. Cook manicotti noodles as per the instructions and set aside.

2. Take 1/2 of the spinach and place in paper towels. Squeeze as much water as you can from the spinach. Repeat with the other 1/2. Set aside.

3. Open the package of seitan and separate the crumbles into small pieces and drop into a bowl.

4. Make the tofu ricotta by placing all ingredients (for tofu ricotta) in a blender.  Blend until creamy.

5. Put the tofu ricotta in a large bowl and fold in the spinach and seitan.

6. Preheat oven to 400-degrees. Take two 9 x 13-inch baking dishes and put a thin layer of spaghetti sauce on the bottom of each.

7. Now you are ready to assemble the manicotti. Fill each shell with the tofu ricotta, spinach, and seitan mixture. Place each shell in the baking dishes and top with some of the spaghetti sauce. Cover with aluminum foil and bake for 30 minutes. Serve with additional spaghetti sauce on top, if desired.

A word about the Upton's Naturals Italian Seitan
This was my first time using Upton's Naturals seitan and frankly, I think I'm in love. The texture of the ground seitan is absolutely perfect and the seasonings are delightful. I also like that their products are Non-GMO and preservative-free. Made of just water, vital wheat gluten, soy sauce, whole wheat flour, garlic, oregano, sea salt, onion, fennel, black pepper, and red pepper, you really can't go wrong with this seitan. Highly recommended.

Ambrosia India Bistro, Monterey

After spending the morning watching the seals and sea lions sunning on the pier in Moss Landing, we headed to Monterey for more of the same. Monterey is a beautiful area with its beaches, seals, and scenic drives. Before beginning the famed 17-mile drive, we headed over to Ambrosia India Bistro for lunch because we heard they offered many vegan options. Located in downtown Monterey, it was easy to find and much bigger than we had expected.

Ambrosia has a large outdoor patio decorated with Indian deities and plants. We took a seat inside and immediately inquired as to what was vegan on the lunch buffet. The salad, of course, was vegan along with three entrees. I decided that was plenty for me and for $10 you really can't go wrong.

The waiter was very helpful as he quickly informed me that the rice is cooked with a bit of milk to make it whiter and offered me a special saffron rice instead. They also offered me vegan roti. Very nice.

Since there were only three entrees, I had to try everything. The salad bar had a few standard, but very fresh items on it like lettuce, cucumbers, carrots, and red onions. The cilantro dressing really made this salad.

Of the three items, I enjoyed the Tadka Daal the best. It was made of yellow lentils cooked authentically. I found the Aloo Bhujia to be quite flavorful as the potatoes were covered in Indian spices. The Vegetable Molly was probably the least exciting. This dish had curried mixed vegetables in a coconut-based curry. It needed more spice.

That said, the chutneys were delicious! One of them was very hot and added a lot of flavor to the dishes.

Ambrosia India Bistro offers a ton of vegan options on their regular menu and adequate options on the lunch buffet as well. It is a great place to go for lunch or dinner. You really can't beat a lunch buffet like that for $10 per person. The service was great as well.  Now, off to the seals!

Vegan Cajun Jambalaya

When was the last time you had a good vegan jambalaya? For me, it had been a long time!  This dish was inspired by an ancient grain that has recently been rediscovered called "freekeh."  In this dish, I mixed freekeh along with vegan chicken, vegan sausage, and vegetables to create a spicy culinary delight!

What is freekeh? Freekeh is a nutty tasting roasted green wheat grain that was discovered 2,000 years ago in a Middle Eastern village. It is high in protein and is a great source of manganese. For me, I just love trying new grains! Freekeh Foods-brand freekeh comes in three flavors. For this dish, I used the original flavor as I added a lot of spice to this dish.

I mixed it with Gardein Chick'n Scallopini, Tofurky Italian Sausage, and vegetables. And in the sauce, I used some of my favorite products including The Organic Gourmet vegetable stock, The Wizard's Organic Vegan Worcestershire Sauce (say that 7x straight), and The Wizard's Organic Hot Stuff. I love that hot sauce. It isn't that hot, but it has enough of a kick and a great flavor that adds a lot to this dish.

Cajun Jambalaya
Serves 6

Ingredients for Dish

• 2 vegan chicken breasts (I used Gardein Chick'n Scallopini), thawed and diced
• 2 vegan sausages (I used Tofurky Italian Sausage), sliced
• 2 T Creole seasoning (see recipe below)
• 2 T olive oil
• 1/4 cup onion, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup celery, chopped
• 2 Tbsp garlic, chopped
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 tsp vegan Worcestershire sauce ( I used The Wizard's)
• 1 tsp hot sauce (I used The Wizard's)
• 1 cup Freekeh Foods roasted green wheat, original flavor
  
• 3 cups vegetable stock (I used The Organic Gourmet)

Ingredients for Creole Seasoning
(Yields 2/3 cup -- you only need 2 Tbsp for this recipe so adjust as needed)

• 2 1/2 Tbsp paprika
• 1 Tbsp salt
• 2 Tbsp garlic powder
• 1 Tbsp black pepper
• 1 Tbsp onion powder
• 1 Tbsp cayenne pepper
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme

Combine all ingredients.

Instructions
In a small bowl, combine the vegan chicken and sausage along with 2 Tbsp of Creole seasoning and work the seasoning into the faux meat so it coats it. Set aside.

In a large saute pan, heat oil over medium heat and add onion, pepper, and celery and cook for 2 minutes. Add garlic, tomatoes, bay leaves, Worcestershire, and hot sauce. Then, stir in the Freekeh and slowly add vegetable stock. Cook for 10 minutes. Then cover and cook until rice absorbs liquid and becomes tender, stirring occasionally, for another 10 minutes.

Then add the vegan chicken and sausage and cook for 5 minutes more. Season with more Creole seasoning, if desired.

The Gibson Lab at Marvin - Tequila

The Gibson is one of the best bars in DC, serving incredibly unique drinks, speakeasy style. So, when I saw the opportunity to learn from their bartenders in a tequila class, I just couldn't pass it up. Why tequila? Well, for one, I am not that knowledgeable about spirits as I'd like to be. So starting with a spirit I know I love just made sense.

The Gibson Lab was held at their sister bar, Marvin, as they have a great new private room above the Hanoi House, previously part of the now defunct Blackbyrd. At the front of the room was a full bar while highboys and chairs comprised the rest of the room. My friend and I took a seat at one of the tables towards the front of the room at 6 p.m., the stated start time. It was clear that at least half the attendees had not arrived yet so they gave us a cocktail to pass the time as we waited for the room to fill. The first cocktail was delicious! It was made with watermelon cooked down with sage and white pepper along with sugar, tequila, lime, and whiskey bitters.

When the class finally started, I recognized a lot of faces from The Gibson. The educational portion of the class was being led by Manuel Aczualdez, Brand Ambassador for Don Julio, while the drinks were being made by Frankie, the GM and mixologist from The Gibson.

Manuel started off with a lot of history about tequila and Don Julio. Now not knowing much, I was incredibly interested in this portion of the class. Tequila, much like Champagne, may only be called "tequila" when it comes from the appalachian in central Mexico where Tequila is authorized to be made. He explained the difference between the agave plants grown in the lowlands versus the highlands. For example, in the highlands, there is less oxygen so they have to allow the plants 7-14 years to mature before they begin using them to make tequila. Then the agave is cooked slowly over the course of 2 days. It goes from fermentation to distillation until the final product is made.

At this point, they served us our first tasting of a Blanco, which is the base from which all the other variants are derived. It is a silver tequila that is often used in margaritas.

Of course, we also received a fascinating history about Don Julio from his humble beginnings up to what he has become today and how his tequila has evolved. I really enjoyed the educational portion.

Next, we had another cocktail from The Savoy Cocktail Book, which is apparently one of the bibles of mixology. It was made with blanco tequila, lime juice, and housemade grenadine. I loved this one. The orange flower water really brought some sweet notes to this cocktail.

Our second tasting was of the Reposado, which is barrel aged for eight months in American white oak barrels. This tequila is golden amber in color and went down more smoothly than any of the others.

The third tasting was of Anejo, which is barrel aged in smaller batches for eighteen months in American white oak barrels.

Our final tasting was of the Don Julio 1942, which is aged for a minimum of two and a half years in American white oak barrels. This tequila was very unique with hints of vanilla, cinnamon, and chocolate. This tequila pays tribute to the year Don Julio began his tequila-making journey, but was actually made in 2002.

Lastly, we finished with a final cocktail that, much like the others, was as good as a cocktail I'd have at The Gibson.

This was a great tasting and educational class and I'm hoping to attend more in the near future. Highly recommended.