Roasted Asparagus and Enoki Salad Drizzled with Truffle Oil

We had the best wood-fire wild mushroom pizza drizzled with truffle oil during our vacation week of gluttony.  It was to die for.  I’ve been craving that pizza since, but because we are on our quest to lose the weight that we gained from our vacation, I wanted to cook something that involved mushrooms and truffle oil minus the carbs.

On our way back home from vacation, we stopped by the Korean market and got some beautiful oyster and enoki mushrooms.  I was so excited to make my asparagus and oyster mushroom salad (the enoki mushrooms were reserved for miso soup tomorrow), but to my dismay, the oyster mushrooms started to grow fungus on itself and not in a good way :(  I was so distraught.  [Yes.  Distraught.  Haven't you learned that I'm a bit of a drama queen, yet? :)]  I really, really wanted that warm salad tonight with the truffle oil.  Actually, I just really wanted the truffle oil.  So fortunately I still had the enoki mushrooms and thought I’d give it a try instead, and sure enough it tasted just as good!

Roasted Asparagus and Enoki Salad Drizzled with Truffle Oil

1 pound asparagus, ends trimmedd and cut to 3-inch lengths
2 packages enoki mushrooms, cut 2 inches off the base and pull/shred apart
3 tablespoons extra virgin olive oil
1 large lemon
Salt and freshly ground black pepper
Small block of parmesan cheese
Truffle oil, for drizzling

Preheat oven to 450 degrees F.

Toss asparagus and enoki mushrooms with extra virgin olive oil, salt, and pepper. Spread onto a cookie sheet and roast for about 10 minutes until the mushrooms start to brown and the asparagus spears are tender. Remove from oven.

Toss the roasted asparagus and mushrooms with the lemon juice and arrange onto a platter. Shave the parmesan over the salad, and finish with a drizzle of truffle oil.

Serve immediately.

Makes 4 side salads.

Tandoori Tofu… a delicious twist from the traditional chicken tandoori.

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Too captivated by the season finale of “So You Think You Can Dance” that I can’t even focus on writing a blog post.  The competitors this season are all so phenomenal!  Have you been watching this show?  If so, who do you want to win?  I’m voting for Melanie!

I hope you enjoy the tofu recipe… it was a delicious alternative to the traditional chicken tandoori.

Tofu Tandoori

2 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 tablespoon garam masala
1 tablespoon sweet (not hot) paprika
1 cup non-fat, plain Greek yogurt
2.5 tablespoons lemon juice
4 minced garlic cloves
1 tablespoon fresh ginger, minced
1 teaspoon salt
1 (12 ounce) box extra firm tofu, cubed

Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

Coat the tofu in the marinade, cover and chill for at least two hours.

Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the tofu out of the marinade and shake off the excess. You want the tofu coated, but not gloppy. Skewer the tofu and put it on the hot side of the grill and cover.  Cook 2-3 minutes before checking.  Turn the tofu so it is brown (even a little bit charred) on all sides.

Conversely, you can also cook this in your oven.  Preheat the oven to 550 degrees F.  Line a baking sheet with foil.  Place tofu onto baking sheet, and put into the oven.  Bake for about 5 to 10 minutes.  Turn on the broiler, and cook for an additional 2 to 3 minutes to char the tofu a little bit more.

Serve with lemon wedges, and grilled sliced onions.

Makes 4-6 servings.

Mixed Veggie Korma

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We just came back from a week of pure gluttony.  OMG.  We went to Guerneville (aka, Wine Country) last week for a little R&R.  It was the perfect vacation which involved lots of wine wine tasting, kayaking, shopping, and eating.  We really outdid ourselves on this vacation with the amounts of food that we consumed.  We ate like we were eating for eight people.  It was ridiculous… ridiculously good!  Our diets just went straight out the window as we drove to our destination.  In fact, it was as if our diet never existed.

When we settled back into reality, we decided to weigh ourselves to see the damage that was done.  It wasn’t pretty.  We were mortified by the numbers.  We were hoping it was just water weight, but to our dismay, we really did put on the lbs.  Eek!  So our goal for the next two weeks is to detox and lose the weight to get back on track with our weight loss plan with vegan/vegetarian foods.

So to kick off our goal, I decided to make a healthy, low-fat Indian fare.

Mixed Veggie Korma

3 carrots, peeled and sliced
1/2 medium head cauliflower, cut into 1 1/2-inch-wide florets
2 cups fresh sugar snap peas, cut in halves
1 inch piece fresh ginger, peeled and minced
6 cloves garlic, minced
2 tablespoons vegetable oil
1 tablespoon garam masala
1/2 teaspoon cumin seeds
1 small yellow onion, peeled and diced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon tumeric
2 small roma tomatoes, chopped
1/2 cup tomato sauce
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 cup coconut milk
3 tablespoons plain soy yogurt
1 cup roasted cashews
1/2 cup golden raisins

Heat water in a large stockpot over high heat. Once water starts to boil, place carrots, sugar snap peas, and cauliflower into the pot and cook for about 5 minutes. Drain and set aside.

Mash the ginger, garlic, and 3 tablespoons water with a mortar and pestle until it is relatively smooth and incorporated.

Heat vegetable oil in a wide saute pan over high heat. When the oil starts to smoke, saute the raisins and cashews for one minute, then add the onion and cumin seeds. Saute the onions and cumin seeds for about 3 minutes or until the onion starts to brown.  Pour in the garlic/ginger paste, garam masala, tumeric, ground coriander, and ground cumin, and saute for another minute. Put in the chopped tomatoes plus tomato sauce and cook for about two minutes.

Add the cayenne, coconut milk, and salt. Bring to a boil, and then reduce heat and cook until the sauce thickens. Stir occasionally. Adjust seasoning if necessary. Add the vegetables and soy yogurt, and simmer for another 5 to 7 minutes or until thickened.

Serve with basmati rice and naan.

Makes 4 to 6 servings.

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