Tag Archives: vegetarian

Simple Party Food and Drink Recipes

Happy New Year! Whether you hit the town or settle in on the couch, I suggest greeting 2016 with a belly full of good snacks and sips. Here are some of my favorite party food and drink recipes, perfect for sharing.

Snacks
Beet and Lentil Hummus DipRoasted Golden Beet and Lentil Hummus– French green lentils and roasted golden beets blended into a dip flavored with coriander, cumin and turmeric.

Vegetarian Lettuce WrapsVegan Mushroom Lettuce Wraps– sautéed mushrooms in a sambal-tamari glaze served in crisp lettuce leaves.

Charred Shishito PeppersSauteed Shishito Peppers– charred shishito peppers with lemon and shichimi togarashi.

Easy Guacamole | KingfieldKitchen.comBetter Than Basic Guacamole– fresh avocado dip with radish, sesame seeds and sumac.

Roasted Cashews and Coconut | KingfieldKitchenSpiced Cashew and Coconut Snack Mix– roasted cashews and coconut flakes seasoned with ras el hanout Moroccan seasoning.

Lemony Cucumber Greek Yogurt DipCucumber Lemon Greek Yogurt Dip– simple yogurt dip with cucumber, lemon peel, Italian parsley and sumac.

Drinks
Blood Orange Gin DrinkBlood Orange and Ginger Cocktail– fresh squeezed blood orange juice with vodka or bourbon and ginger beer.

Iced Green TeaJasmine Ginger Iced Green Tea (mocktail)- a floral and refreshing mix of jasmine green tea, lime, ginger beer and strawberries.

Good G and T drinkVery Good Gin and Tonic– a simple and good mix of gin, tonic, Meyer lemon and pomegranate arils.

Bourbon Hard Cider CocktailBourbon Cider Cocktail– bourbon, bitters, hard cider and a touch of maple syrup.

Mint Mojito CocktailMint Mojito Drink– fresh mint muddled with light rum, lime juice and club soda.

Kentucky Mule Bourbon Drink Kentucky Mule Bourbon Drink– bourbon whiskey with spicy ginger beer and fresh lime.

More party food and drink recipes:
Pomegranate Kir Royale from Girl Versus Dough
French 75 Cocktail from Bourbon and Honey
Pomegranate Elderflower Champagne Cocktail from Drink and Cocktail Recipes
Layered Mediterranean White Bean Dip from Eating Clean Recipes
Meyer Lemon Bars with Sea Salt from Frites and Fries

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Easy Sambal Baked Tofu Recipe

Sambal Baked Tofu
Tofu is one of those ingredients that seems to mystify many cooks. Honestly, it’s one of the easiest vegetarian proteins to make! I like to crumble it up in a tofu scramble, or simply season and bake it to use in rice or noodle bowls, salads and spring rolls.

To make baked tofu, start with extra firm organic tofu. I love the old school tub tofu, the kind soaking in water. (Forget silken tofu, it breaks easily and, in my experience, always disappoints.) Drain and rinse the tofu with fresh, cold water. Then gently but firmly press the block of tofu between your hands to release extra water. Pat dry, slice and season. Then you’re ready to bake.

Easy Sambal Baked Tofu Recipe
1 package (12-ounces) tub-style extra firm tofu
1 tablespoon sambal oelek chile sauce
1 tablespoon tamari (soy sauce)
1 teaspoon toasted sesame oil

Heat oven to 350 degrees F. Line a shallow baking pan with parchment paper.

Drain and rinse tofu. Press tofu brick to release excess water; pat dry. Slice tofu brick into 8 slices. Place tofu slices in a single layer in baking pan.

For sauce, stir together sambal, tamari and sesame oil. Spoon and spread sauce over both sides of tofu slices. Bake tofu 20 to 25 minutes until sauce is absorbed and the edges begin to brown. Serve warm or cold. Store in the refrigerator.

Makes 4 servings (2 slices each)
Baked_Sambal_Tofu

More baked tofu recipes:
Honey Sriracha Baked Tofu
Easy Baked Tofu from Eating Clean Recipes

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Red Curry Vegetable Soup Recipe (vegan)

Red Curry Vegetable Soup
Sunday is the day I prep and cook for the week ahead. As part of my big cook session, I usually make a pot of soup. (Hello not sad desk lunch. Great to see you easy dinner!)

This week’s soup is brimming with veggies like red bell pepper, mushrooms, sweet potatoes  and carrots. Kicky red curry paste and creamy coconut milk bring the flavor. It’s gonna be a good week!

Red Curry Vegetable Soup Recipe (vegan, vegetarian)
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped
1 package (8-ounces) white or crimini mushrooms, sliced
1 teaspoon kosher or fine sea salt
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 cups water
1 pound sweet potatoes, peeled and cut into 3/4-inch chunks
2 carrots, chopped (I used yellow carrots)
3 tablespoons red curry paste (I used Thai Kitchen)
1 cup chopped fresh tomato
1 can (14 ounces) full-fat coconut milk
2 tablespoons tamari (soy sauce)
Cooked rice (I used Jasmine)
Chopped fresh cilantro leaves
Lime wedges

In a large (4-quart) pot, heat oil over medium heat. Add onion and red bell pepper; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook 5 to 6 minutes until tender. Add garlic and ginger; cook and stir 1 minute until fragrant.

Add water, sweet potatoes, carrots and curry paste. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add tomato; simmer, uncovered, about 5 minutes more or until vegetables are tender.

Stir in coconut milk and tamari; heat through (do not boil). Serve with rice, fresh cilantro and lime wedges.

Makes about 9 cups soup

Tip: When cooking vegan, be sure to check ingredient labels. Some brands of red curry paste may contain shrimp or other animal products.

Red Curry Vegan Soup
More flavorful vegan soup recipes:
Easy Vegan Lentil Soup
Indian-Spiced Vegetable Soup
Slow-Cooker Curry Butternut Squash Soup from Bourbon and Honey
Brothy Mushroom Soup with Greens from Eating Clean Recipes

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Indian Spiced Vegetable Soup Recipe (vegan)

Indian Vegan Vegetable SoupSoup season is here, bring on the veggie soup! Making a big pot of soup over the weekend is a great way to use up produce odds and ends. Plus, it sets you up for a week of easy dinners and healthy lunches.

Warming, fragrant spices are key to this flavorful Indian-inspired recipe. Garam masala, turmeric and cumin combine deliciously with butternut squash, cauliflower and fire roasted tomatoes to make a hearty vegetable soup.

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian)
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
4 cups water
3 cups butternut squash chunks (1-inch peeled pieces)
1 can (14.5 ounces) diced fire roasted tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
Dash cayenne pepper
3 cups small cauliflower florets
1 tablespoon tamari (soy sauce)
Fresh cilantro leaves

In a large (4-quart) pot, heat oil over medium heat. Add onion and red bell pepper; cook 5 minutes to soften, stirring occasionally. Add jalapeno and garlic; cook and stir 1 minute until fragrant.

Add water, butternut squash, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add cauliflower; simmer, covered, about 10 minutes more or until vegetables are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Serve with fresh cilantro.

Makes about 9 cups soupIndian Spiced Vegetable SoupMore vegan vegetable soup recipes:
Vegan Pumpkin Soup
Easy Vegan Lentil Soup
Vegan Winter Vegetable Soup
Slow-Cooker Vegetable Soup
Brothy Mushroom Soup with Greens from Eating Clean Recipes
Hearty Fresh Vegetable Soup from Eating Clean Recipes

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