What are you craving?
- Thread starter SuicideBlonde
- Start date
It's breakfast time and I'm craving something savoury. Naurally, I don't have anything at home that will satisfy my craving.
I hate when that happens.
I am craving scones. I think I will make chocolate chip ones later today.
It happens to me nearly every single day as I prefer savoury to sweet food for breakfast. I'm now craving Cauldron Lincolnshire sausages.
ledboots
Peace
Craving the best pad thai ever from isa's recipe, except no cilantro and adding mushrooms. Making it tonight for dinner. http://www.theppk.com/2013/09/everyday-pad-thai/
8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)
2 tablespoons vegetable oil, divided
14 oz tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups brocolli florettes and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts
For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha
2 tablespoons mellow white miso
1/4 cup water
To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges
First make the tofu. You’ll need a large cast iron pan, or something non-stick that can take very high heat. Preheat pan over high heat. Once pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed tofu and sprinkle with about 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often, until it’s nicely browned.
In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.
When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in 2 teaspoons oil with 1/4 teaspoon of salt. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.
Now we’ll cook the sauce. Lower heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Now pour in about half the sauce and get it heated through.
Add the noodles and toss to coat. Then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat.
Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.
8 oz pad thai rice noodles, cooked according to package directions, immediately rinsed with cold water and cooled (see note above)
2 tablespoons vegetable oil, divided
14 oz tofu, cut into 1/2 inch cubes
1/2 teaspoon salt, divided
4 cups brocolli florettes and thinly sliced stems
4 cloves garlic, minced
2 cups scallion, chopped into 1 inch pieces
1 cup lightly packed cilantro, chopped
4 oz mung bean sprouts
For the sauce:
2 tablespoons tomato paste
5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)
6 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons Sriracha
2 tablespoons mellow white miso
1/4 cup water
To serve:
3/4 cup chopped roasted peanuts
Extra lime wedges
First make the tofu. You’ll need a large cast iron pan, or something non-stick that can take very high heat. Preheat pan over high heat. Once pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed tofu and sprinkle with about 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often, until it’s nicely browned.
In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.
When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in 2 teaspoons oil with 1/4 teaspoon of salt. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.
Now we’ll cook the sauce. Lower heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Now pour in about half the sauce and get it heated through.
Add the noodles and toss to coat. Then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat.
Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired.
A burger. A good, chewy veggie burger between two white buns, with lots of ketchup and mayo and a truckload of raw red onions and some vegan cheese on top of that. 
Free From Cheddar/Daiya Cheddar cheese. I'm desperate.
Kasandra
Forum Legend
hungryraccoon
Forum Legend
hungryraccoon
Forum Legend
Make that 2.
Still craving this! Or some nice juicy fruit like nectarines or clementines
& olives.
