Sometimes a meal simply isn’t ready to eat without a dash (or five) of your favorite hot sauce. And there are so many varieties out there! Personally, I’ve been cultivating a giant hot sauce collection in the form of gifts for my dad. Every birthday or…
Sometimes a meal simply isn’t ready to eat without a dash (or five) of your favorite hot sauce. And there are so many varieties out there! Personally, I’ve been cultivating a giant hot sauce collection in the form of gifts for my dad. Every birthday or holiday he gets a funky, fruity, or over-the-top hot bottle of something from yours truly, and we’ve been burning our tongues on them for years.
Because I just can’t get enough, I checked in with some food writers and recipe developers to see which hot sauces they like to keep on hand. Whether we’re talking about livening up avocado toast, grain bowls, and eggs, or just using the condiment to add heat to marinades and dips, there’s nothing better than hot sauce.
Pasta with the creamiest vodka sauce for the win tonight. It’s a major dinner win, trust me. And right now, we’re allllll about the easy dinners over here. While the stay-at-home fatigue hasn’t sent us out to dinner yet, it’s kind of whipped us in the kitchen. Give me easy easy easy! So, vodka sauce! […]
Pasta with the creamiest vodka sauce for the win tonight.
It’s a major dinner win, trust me.
And right now, we’re allllll about the easy dinners over here.
While the stay-at-home fatigue hasn’t sent us out to dinner yet, it’s kind of whipped us in the kitchen. Give me easy easy easy!
So, vodka sauce!
This comes together in one pan, then you toss the pasta right in. Top with golden toasty rosemary breadcrumbs and you’re set!
Smells like heaven, tastes even better.
Because this creamy sauce is a DREAM.
It’s no secret that tomato sauce has never been my favorite. In fact, I loathed it growing up and didn’t end up truly enjoying it until I was pregnant with Max! Thankfully, that stuck and ever since, I’ve been able make and love things with tomato sauce.
However! Before that, as long as it was a tomato cream sauce? I could get on board. And now, I’d never pass that up. It’s light but decadent at the same time.
For this vodka sauce, we’re using tomato paste. I absolutely love this trick – it’s what I use to make the sauce for my homemade spaghettios. It really adds a rich depth of flavor and also allows the sauce to be super smooth. There are no tomato chunks!
I do like to sauté some shallots and garlic to start, but once that tomato paste goes in, it’s the heart of the sauce.
Then, it’s time to deglaze the pan with some vodka! This helps to emulsify the sauce and create a silky coat-the-back-of-the-spoon feel. You’ll want to eat it right out of the pan.
Or take a big hunk of sourdough to it. Yummm.
The best part about vodka sauce is that it so lightly coats the noodles, but coats them completely. It’s like a silky blanket that covers the pasta and is perfect with crunchy breadcrumbs and parmesan on top.
This dish paired with the perfect salad and a glass of pinot noir is all we need.
Creamy Vodka Sauce Pasta with Toasty Rosemary Breadcrumbs
This pasta with vodka sauce is silky and creamy and flavorful! Top with rosemary breadcrumbs and parmesan cheese. It's the best.
Course Main Course
Cuisine American
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4people
Author How Sweet Eats
Ingredients
1poundpasta(I like a short cut noodle here)
1cupreserved pasta water
2tablespoonsunsalted butter
1shallot,diced
4garlic cloves,minced
salt and pepper
½cuptomato paste
3tablespoonsvodka(I like Tito’s)
⅓cupheavy cream
⅓cupfinely grated parmesan cheese,plus more for topping
rosemary breadcrumbs
2tablespoonsunsalted butter
½cupseasoned panko breadcrumbs
2tablespoonschopped fresh rosemary
Instructions
Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions. Be sure to reserve 1 ½ to 2 cups of pasta water for the sauce!
While the water is boiling, heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved pasta. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed.
Add the pasta to the sauce and toss well. If needed, you can stream in more of the pasta water until it’s creamy and silky. Top with the rosemary bread crumbs and a sprinkle of parmesan. Serve immediately.
rosemary breadcrumbs
Heat the butter in a saucepan over medium-low heat. Once it’s sizzling and even browning a bit, stir in the breadcrumbs and rosemary. Cook for 2 to 3 minutes, stirring often, until golden and toasty, Throw on top of the pasta!
This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies. Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned. First off: is tofu healthy? We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]
This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.
Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned.
First off: is tofu healthy?
We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. Learn more about tofu here: Straight Talk About Soy and Is Tofu Good for You?
How to make a tofu stir fry: the basic steps
Even better than being healthy: tofu can be completely delicious if you cook it correctly! Here’s what to know about the elements of making this basic tofu stir fry:
Make the stir fry sauce. This sauce is SO good! You’re going to love the flavor and the thick body of the sauce.
Chop the veggies. This is where much of the prep time will come in. We’ve used only a few veggies so you don’t have to spend hours chopping.
Cook the tofu. The main idea is to cut it into small squares, then pan fry for 5 minutes per side.
Stir fry the veggies. Add the veggies for 6 minutes. Then add the tofu and sauce and turn off the heat! The sauce will heat and thicken using the residual heat. If you have the heat too high, the sauce will evaporate.
Guess what: you don’t have to press the tofu!
Did you notice something was missing? Pressing the tofu! If you’ve made other tofu recipes, they may have called for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. The theory is that this extracts more water, helping the tofu to get crispier. But really: who has the time for that?
This tofu stir fry works for weeknight dinners because you don’t have to spend the time pressing it before cooking. Just pat it dry with a towel and you’re ready to cook.
What’s in this delicious stir fry sauce
Did we talk up this stir fry sauce enough? Let’s just spend a little more time there. You can use this sauce for any stir fry that’s intended for 4 servings. You can also easily make the sauce in advance! Whip it up and store in a covered jar or container until you’re ready to cook. It saves a few minutes: which can be crucial on a weeknight. Here’s what’s in this sauce:
Soy sauce
Rice vinegar
Sugar
Miso
Cornstarch
Garlic powder
Other veggies to use in a tofu stir fry
You can use lots of other vegetables in this tofu stir fry! We chose broccoli, red and orange bell pepper, and shiitake mushrooms because they have beautiful colors, lots of nutrients, and a similar cooking time. Here’s a cheat sheet for other vegetables you might want to add to show the timing for each one:
Lastly, let’s talk about how to serve this tofu stir fry! This makes a fantastic healthy vegan dinner idea or easy vegetarian meal. You’ll want to serve with some sort of whole grain to make it more filling. Here are some options:
Cauliflower Rice: Don’t want to eat a whole grain? Try cauliflower rice! Take 1 head of cauliflower and chop it into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
This tofu stir fry recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add the oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
Stir fry the veggies: Add another 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Serve immediately. Store leftovers up to 3 days refrigerated.
Category:Stir Fry
Method:Stovetop
Cuisine:Vegan
Keywords: Tofu stir fry
More easy vegan dinner ideas
Love eating plant based? Here are a few more vegan dinner ideas to add to your repertoire:
Can I just say that this is the easiest and tastiest Chickpea Curry or Chana Masala with Mushroom I have ever eaten? And bonus it being vegan and gluten-free. The spices, the coconut cream and all the veggies come together perfectly in this mild and cr…
Can I just say that this is the easiest and tastiest Chickpea Curry or Chana Masala with Mushroom I have ever eaten? And bonus it being vegan and gluten-free. The spices, the coconut cream and all the veggies come together perfectly in this mild and creamy Indian dish. It is absolutely recommended for everyone especially...
Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best. I’m the kind of person who finds a 1-inch (3cm)…
Last spring feels like quite a while ago, when I (and we) were all wondering about our food supplies running out, rediscovering things in our jumbled pantries and packed-to-the-gills freezers, and also being a lot more conscious of food waste. On the other hand, it’s hard to use everything up. But I did my best.
I’m the kind of person who finds a 1-inch (3cm) cube of pesto lurking in the back of the freezer, then goes out and spend time at the market shopping for the vegetables, then comes home to wash and chop them up, while the beans are soaking to make soupe au pistou. Then I realize I forgot to buy more basil because I only have a little cube of pesto (or more accurately, pistou) and it’s not enough, so I head back out to buy more basil, cooling my heels in line behind madame, who is requesting that the vendor show her each oignon and carotte for careful examination before she buys it. When all is said and done, and the soup has been served that evening, I find myself with a little bit of leftover pesto when all is said and done, which goes back into the freezer. And the cycle begins again.
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them). How to make rice: our favorite methods The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our […]
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.
Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them).
How to make rice: our favorite methods
The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our favorite methods for cooking rice:
How to Cook White Rice This method is the secret way to get perfectly cooked rice every time.
How to Cook Brown Rice Here’s our shortcut method on how to cook brown rice…fast! It takes just 35 minutes, compared to around 50 minutes for the traditional way.
The best part of this rice bowl, similar to a burrito bowl, is the easy black beans! This is the way to bring big flavor with only a few minutes of cooking. Once you’ve got your rice started, whip up those black beans. Here’s what you need to infuse huge flavor into these beans in no time:
Canned black beans: You don’t even have to rinse them! The residual can liquid makes a creamy sauce.
Fresh garlic: Minced fresh garlic brings big savory flavor.
Cumin: A hint of cumin adds the final flavoring.
Pop them in a pan for just 3 minutes, and you’ll be surprised at the amount of flavor you’ll get. You can use these beans as a component in lots of different meals outside of this rice bowl.
How to make a rice bowl
Once you’ve got your rice and your beans: it’s time to make a rice bowl! The vegetable and sauce ideas we’ve provided here are just ideas. This is a free-form concept so anything goes! Here are a few ideas for vegetables and components you can swap to make a rice bowl. This one is like to a burrito bowl, but you can use different flavors and sauces for a different vibe. The main guiding principle: maximize contrasts in color, flavor and texture!
Make the rice. See above.
Make the protein. You can of course use any type of protein you like: beans, tofu, tempeh, chicken, shrimp: you name it! This bowl would be great with Cilantro Lime Shrimp too.
Prepare the veggies. Use lots of colorful raw veggies. Some favorites are avocado and cherry tomatoes. We like to add corn for sweetness and red onion for a savory crunch. Other ideas: bell peppers, leafy greens like spinach or mixed greens, or roasted sweet potatoes,
Add the sauce. Top it all off with a healthy sauce to bring it together: ideas below!
5 different sauce variations (with vegan options!)
What makes a rice bowl? The sauce. This rice bowl is covered in a creamy, zingy cilantro lime ranch that takes it over the top! You’ll love this tasty sauce: but we’ve got lots of other options too. If you’re looking for a vegan variation, review the list below:
Cilantro Lime Ranch Quick and easy: you don’t even need a blender! Made with Greek yogurt and mayo, a zesty spin on ranch.
Which type of rice is best for a rice bowl? Is it better to eat brown rice? Here’s a little breakdown of the benefits of making either variety for this rice bowl:
White rice is quick to cook and takes about 20 minutes total. It’s great when you’re in a time crunch!
Brown rice has more vitamins, minerals, and fiber than white rice. 1 cup cooked white rice has 0.6 grams fiber, but 1 cup cooked brown rice has 3.2 grams of fiber, 13% of your daily need. (Source) It’s also less processed so has more nutrients. It does take longer to cook, but use our quick method above to cook it in 35 minutes.
Shortcut: make the rice in advance and reheat it!
Make this rice bowl even quicker by making the rice in advance. Refrigerate it until you’re ready to serve. You may have noticed that when you refrigerate rice, it gets very dry. Here’s a trick for how to reheat rice so that it’s perfectly moist:
Place the cold rice in a saucepan on the stovetop.
Add a small splash of water.
Heat the rice until it’s warmed through: the water will steam and absorb into the rice.
Components in a rice bowl: rice, protein, veggies and sauce
Black beans nutrition
You can make this rice bowl with a variety of different protein options. But here’s a plug for using black beans! Here’s why black beans are such a plant-based powerhouse (source):
Excellent source of protein. 1 cup has 15 grams of protein, about 30% of your daily protein needs.
Excellent source of fiber. 1 cup also has 15 grams of fiber, about 50% of your daily intake.
Black beans have a lower glycemic index compared to many other high-carbohydrate foods, meaning they cause a smaller rise in blood sugar after a meal. In fact, some studies have even shown beans eaten with rice can reduce a rise in blood sugar vs when people eat rice alone.
This rice bowl recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Cook the black beans: Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.
The air is starting to feel crisper, the sun is setting earlier, and the leaves are slowly turning golden brown. That can only mean one thing: Fall is coming! Arguably one of the better seasons, fall brings with it a wealth of seasonal produce like but…
The air is starting to feel crisper, the sun is setting earlier, and the leaves are slowly turning golden brown. That can only mean one thing: Fall is coming! Arguably one of the better seasons, fall brings with it a wealth of seasonal produce like butternut squash, sweet potato and pumpkin. But, quite possibly the most versatile, popular, and favorite of them all is the modest yet timeless apple. Though apples can be found in the supermarket almost all year round (thanks to high-tech, controlled storage environments), this humble fruit is typically only harvested between early August and mid-November.
Note that not all apples are created equal, especially when it comes to making applesauce. With over 2,500 varieties in the U.S. (of which 100 are commercially grown), picking the right apple might not be as easy as initially expected. Good news is, there is no need to fret. Make your next trip to the grocery store or local farmer’s market a breeze with this easy guide for choosing the best types of apples to make the perfect applesauce all season long.
Our favorite Vegan Queso Dip is based on our creamy, delicious, nut-free and veggie-based cheese sauce. Way healthier than any store-bought processed stuff. You can make this dip in within 20 minutes. Super quick right? No cashews here, so I dare …
Our favorite Vegan Queso Dip is based on our creamy, delicious, nut-free and veggie-based cheese sauce. Way healthier than any store-bought processed stuff. You can make this dip in within 20 minutes. Super quick right? No cashews here, so I dare to say that it is also quite budget-friendly. Let’s talk Tex-Mex! We are alternating between...
My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.
The condiment aisle can be equally maddening: A jar o…
My grocery store, smack-dab in the middle of Nowheresville, N.Y., is sparse, to say the least. It’s the kind of place where discovering a head of radicchio is akin to winning the vegetable lottery.
The condiment aisle can be equally maddening: A jar of harissa is there one week and gone the next. There are either three kinds of tahini or none at all. And finding pomegranate molasses? Forget it.
Nothing gets me craving sticky barbecue sauce-coated chicken thighs or pulled pork like a warm evening. There’s just something about the heat—maybe it’s the near-constant earthy aroma of other grills at work—that screams “slather everything in barbecue…
Nothing gets me craving sticky barbecue sauce-coated chicken thighs or pulled pork like a warm evening. There’s just something about the heat—maybe it’s the near-constant earthy aroma of other grills at work—that screams "slather everything in barbecue sauce"! Apparently, other food writers and chefs think so too, so I asked some to tell me about their favorites. Whether you’re into a vinegar- or mustard-forward, tomato- or mayonnaise-based sauce, you’re bound to find a new favorite in this list.
Here are 9 killer barbecue sauces, recommended by food writers and chefs.
(9 votes, average: 4.56 out of 5)
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