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Choclatier shared her stir-fry recipe for an Asian dish she loves to serve at her theme parties in Hawaii.  Fresh island fish, soba noodles and nice fresh ginger and soy sauce.  Take a look at Sunday’s comments if you want to give it a try.  I know I will be.

I actually did a theme night this week already!  Decided to go with Greek.  Okay, it wasn’t a strict Greek meal, but it did have the elements!  Monday I served some tilapia with a “crust” of fresh oregano, garlic and panko crumbs.  Topped it with an olive oil, garlic, green onion and caper mix.  My side dishes were a spinach salad with some feta cheese, mushrooms and dried cranberries served with a vinegarette and a Greek-style potato dish that had some lemon juice, garlic and feta.  As I said, not strict, but definitely Greek elements.

I promised to share my vegan recipe for Chinese “fried” rice-so without further ado, here it is:

Vegan style Chinese “fried” Rice

1 lb firm tofu, mashed with a fork

1/2 C water
1 C sliced mushrooms
1/2 tsp kosher salt
1/4 tsp tumeric

1 lb cleaned and trimmed spinach (or any of your favorite bitter green)

3 C cooked brown rice (I like to cook mine in vegetable broth rather than water, but this is up to you!)
3 tbsp tamari (dark, sweet soy sauce)
2 tbsp toasted (not raw) sesame oil

1/2 C sliced green onions (or chives)
1/4 C toasted slivered almonds

Mix the tofu with the water, salt and tumeric until the tofu looks like scrambled eggs.  Transfer to a large skillet add mushrooms, cover and simmer for 15, stirring occasionally.  NOTE: IF YOU ARE USING BITTER GREENS, NOT THE SPINACH, ADD IT NOW!

Remove the lid and simmer another 10 minutes or until the water has evaporated, stir every 3 minutes.  If you still have water, drain it.

Add the rice, tamari (add spinach now) and sesame oil. Combine and cook on low until spinach is just wilted and all ingredients are nice and hot.  

Top each portion with the nuts and green onions.

I’ve also switched this up and served it with soba noodles and even whole wheat orzo and no one in my home complained.

This recipe is also great with leftover roasted veggies or cabbage!


Member Comments

    • 0 votes vote up vote up

      Dee Dee Shaw wrote Oct 8, 2008
    • Yummy! Carine, can I come to your next theme dinner? LOL
      Annie - it is funny that I LOVE Tzatziki (although I didn’t know what it was called) even though I detest cucumbers. Do you have a recipe for it? I use Cavendar’s (no salt, no msg) Greek seasoning in many of my dishes. Everyone always tells me how good they are and wants to know what the ‘different’ flavor is.

      Dee Dee

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    • 0 votes vote up vote up

      Carine Nadel wrote Oct 8, 2008
    • I wish I could eat the yogurt sauce-although I am able to buy soy yogurt, so I bet it would be easy to whip up.

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    • 0 votes vote up vote up

      Cynthia Schmidt wrote Oct 9, 2008
    • I love the texture of brown rice and tofu is delicious and so versatile with its unique texture and ability to absorb just about any flavor you add to it.

      I’ve been trying to come up with more vegetable based meals. My husband is such a meat eater! But fried rice is one his favorite foods. I’ll make this for him but I’ll probably have to top it with a poached egg.

      Never thought of adding the turmeric to the tofu. Great idea!

      Thanks for the recipe!

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    • 0 votes vote up vote up

      Carine Nadel wrote Oct 9, 2008
    • Cynthia, my husband is also a meat and potatoes guy-but he loves this dish.  In his more hungry moments-I will concede, he will ask where the “main dish” is. LOL

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