Mu Shu Wraps with Baked Teriyaki Tofu

Here's another dish from the April 2007 Vegetarian Times, on page 86. I made this as a counterpoint to yesterday's dish, as that one lacked vegetables. This dish has cabbage, carrots, mushrooms, scallions, and baked teriyaki tofu. There is a scrambled egg on top. Since I didn't want to buy bottled hoisin sauce to serve with this, I made some using this recipe from Recipe Source as a guide. I used whole wheat tortillas as the wraps. It was great. Ovo vegetarian.

Mapo Tofu

Here is a dish from page 86 of the April 2007 Vegetarian Times. It's called Mapo Tofu (Braised Tofu with Black Bean Sauce and Ground Soy). It is served on top of brown rice. I am torn with this dish. Pedro and I both found the flavors pleasing, but overall I was unhappy. It didn't end up having any sauciness at all, following the recipe the best I could. I was expecting at least a little sauce for some reason. But, my biggest complaint is that the dish was too meaty. There were no vegetables, only scallions. I know it wouldn't be Mapo Tofu if it had a bunch of veggies, and I did want to try the dish as intended. But, if I make it again, I will load it up with vegetables and skip the soy crumbles. I think shitakes and peppers and snow peas or green beans or really anything would be nice with the tofu and the really nice flavors of the black bean sauce with the sherry and chili oil, etc. I just didn't like the combo of tofu w/soy crumbes. Personal preference. Vegan.

Added 3/30: As I was eating the leftovers for lunch, I just couldn't help listening to Fats Waller, "All that meat and no potatoes, it just ain't right..."

Southeast Asian Peanut Noodles

This recipe, Southeast Asian Peanut Noodles, appears on page 29 of the April 2007 issue of Vegetarian Times. It was easy and quick to prepare. I used sugar snap peas in place of snow peas, due to the availability at my farmer's market. And, I admit, I used cashews instead of peanuts, because that's what I already had at home. In any event, it was super delicious! Very reminiscent of Pad Thai. This is one of several recipes I want to try in the April issue that require special ingredients which made for a fun excuse to pay a visit to my local Hung Thin Supermarket. Vegan.