Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Aviary Restaurant. Aviary is located in Northeast Portland, combines traditional and exotic ingredients with unexpected culinary technique. The three co-chefs, Sarah Pliner, Jasper Shen, and Kat Whitehead, collaborate on an eclectic menu of small plates inspired by more than a decade of cooking experience in New York and Portland. The menu focuses on the creative use of quality, locally sourced ingredients with a fresh perspective. With a chef’s counter, communal table and seasonal patio seating, Aviary offers peak at the best of what the Portland food scene has to offer. Connect with them on Twitter at @aviarypdx
Cold silken tofu with scallions, cantaloupe and hot bean paste, with a dusting of peanuts, lime zest and sesame seeds.
- 1 block soft or silken tofu, cut in thirds the short way
- 1⁄4 cup soy sauce
- 2tbs black vinegar
- 2 tsp sugar ( divided)
- 3 tbs sweet hot bean paste ( we use o’long brand)
- 3 tbs olive oil (divided)
- 6 scallions sliced thin the short way
- 1⁄2 cup cantaloupe small dice
- 2 tbs cilantro leaves chiffonade
- 2 tbs tiato leaves chiffonade (asian herb, looks like purple shiso)
- 2 tsp ginger, grated on a microplane
- 1⁄4 cup toasted crushed sesame seeds
- 1⁄4 cup roasted peanuts, chopped
- 1 lime to zest
- Place the tofu in 3 shallow bowls.
- Mix the soy sauce, black vinegar, and 1 tsp of the sugar, then pour into the bowls with the tofu.
- Mix the hot bean paste, 1 tbs of the olive oil and the remaining tsp of sugar, then use a spoon to spread the paste on top of the tofu.
- Mix the scallions, melon, herbs, ginger, 2 tbs olive oil and salt to taste, then mound on top of the tofu.
- Dust the whole thing with sesame, peanuts, and lime zest.