Sriracha -

Crunchy Chopped Thai Peanut Tofu Salad Vertical

by Emily

Spring Salad Season: Crunchy Thai Tofu Salad

Spring is here, the nights are warmer and longer, and I’m in full-on SALAD MODE. Watch out, world.

This Crunchy Thai Tofu Salad is somewhat similar to some of my other recipes for sure. I throw together slaws and salads like this a lot, but the one I made tonight turned out especially well if I do say so myself. (I’m not alone, Rob also thought it was a step above my usual big salads.) What’s different? There’s no quinoa or grains here, just ALL CRUNCH, utilizing as many fresh vegetables as possible. I’ve added tofu for some more protein and texture, and incorporated yet more delicious, fiber-filled vegetables. Plus the addition of curry paste to my dressing really amped things up.

Crunchy Thai Peanut Tofu Salad

by Emily

Slow Cooker Ginger-Honey Chicken

I can’t believe it took me so long to blog this ginger honey chicken dish, because it was SO GOOD. While winter is in its last gasps I encourage everyone to make and enjoy this super-easy slow cooker recipe. As with all the best slow cooker situations, it’s quick to prep, makes your house smell delicious, and seems like you put waaaay more work into it than you actually did. Score, score, and score.

Slow Cooker Ginger-Honey Chicken

by BS

The Endless Road Trip, Philly: A Waffle to End All Waffles

At Philly’s new V Street, the all-vegan menu is inspired by street food from around the world, fusing flavors from as far afield as Hungary, India, Peru and the Philippines into an amazing array of meat-free snacks like jerk trumpet mushrooms and harissa-grilled cauliflower mixed up with spiced avocado, olive salad and chermoula, an intensely flavorful North African marinade.

The cocktails are particularly off-the-wall—the “Cruz Control” mixes tequila with horchata, lime and tepache—a Mexican fermented pineapple drink—but the true crazy prize has to go to this dessert waffle: it’s layered with rich chocolate ganache, gooey bites of banana, vegan ice cream and a chunky miso caramel, with Sriracha peanuts and syrup poured over the whole thing. Yes, please.

(Photo: V Street)

in Desserts / Food Travel / Restaurants 0 comments

by Emily

Thai Butternut Squash & Coconut Soup

We”re nearing the end of soup season (which, to me, runs roughly mid-October through late-February) so I need to cram in some new recipes while I still have the chance! My two favorite types of soups are Asian-inspired, particularly Thai, and squash-based. So when my friend sent me a recipe on Pinterest incorporating both, I was IN. (And yeah I pinned it to my Soup-specific board, duh)

This fabulous recipe originally comes from the lovely blog Carlsbad Cravings. While I”ve made Thai-spiced butternut and/or sweet potato soups before, the addition of sriracha-roasted pumpkin seeds on top really brings this one to a whole other level. Actually, she used butternut squash seeds, but I had a bunch of naked pumpkin Superseedz in the pantry so I decided to use those and it came out great. Perfect if you are using pre-chunked or frozen butternut squash versus the whole gourd. (Which I actually was, too… pre-cut packaged organic squash because I was running late after work! No shame in my game on a busy weeknight.) I amped up the spice in this a bit and cut down the fat by using light coconut milk, and the result was absolute heaven.

Thai Butternut Squash Coconut Soup with Honey Sriracha Pumpkin Seeds

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by Emily

Creamy Cashew Quinoa Cole Slaw

This is a very ME recipe. Asian-inspired flavors? Check. Quinoa? Check. Some sort of shredded cabbage/slaw component? Check. Cashews? CHECK, of course! Oh, and avocado, but at this point that should go without saying.

There is nothing not to love about this salad. Slash slaw. Slash pilaf. Okay, I’m not really sure what exactly to call it. It’s easy to throw together on a busy night. It’s packed with nutritious vegetables, protein, and fiber. It can be your full meal or a side. If you want some meat/additional protein, you could easily top with shrimp or chicken. Make it your own!

Creamy Cashew Quinoa Cole Slaw

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by Emily

Spicy Thai Breakfast (Yes, Breakfast!) Noodles

It has been extremely stormy in Austin lately. It’s kind of romantic, and since we are an eternal drought it’s good for the land, but it also puts a huge damper on your social life. Nobody feels like driving downtown and looking for parking to meet friends at a patio bar in a thunderstorm. No thank you.

Last weekend, on one of these thunder-and-lightning-no-way-in-hell-am-I-leaving-the-house mornings, Rob and I found ourselves in quite the conundrum. We had a good pot of coffee brewing and we were SO ready to eat something, yet we had zero breakfast food. We’d used up all the produce from our weekly CSA box and the only morning-ish stuff we had in the house was one last egg in our carton, a gross old yogurt I found in the back of the fridge, and some stale cereal. Bad situation. What can I say? Not leaving the house means getting really behind on your grocery shopping.

Sooo I had to improvise with the one egg, some leftover Thai takeout in the fridge, and (duh) Sriracha. The result was surprisingly delightful. If you’re a savory breakfast type person, I encourage you to try this at home!

Spicy Thai Breakfast Noodles

in Eggs / Recipe 1 comments

by Emily

Thai-Inspired Kale and Carrot Salad

Last week, I participated as a featured food blogger (woo!) in a kale-centric event at kor180, an indoor cycling and pilates studio in downtown Austin. It was a blast! I demo-ed one of my recipes, met a ton of awesome members of the Austin fitness and cooking community, and generally had a great time.

Obviously I was jazzed to attend a party ALL ABOUT KALE, and also unsurprisingly, I put an Asian twist on my salad recipe. What can I say? Sometimes I’m pretty predictable. In this case it was a good thing, as my recipe turned out really well, if I do say so myself. It’s crunchy, salty, sour, a little sweet, and a little spicy. Plus it’s veeeerrry easy to make and totally good for you. What’s not to love?!

Thai-Inspired Kale and Carrot Salad

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