We're excited to announce our first giveaway contest! The lucky winner will receive a $45 Amex giftcard + an entire set of Soy Vay! all natural, kosher sauces and marinades. Read on to find out how to enter.
You know those vegetarians who don’t eat vegetables? That used to be my brother-in-law. He lived for pizza, chocolate chip cookies and milk, and peanut butter and jelly sammies. As he’s gotten older, though, his palate has grown-up and his taste for fresh, light, simple foods has taken over. Now it seems that all he craves are veggies. Still, tickling his palate is a tall order - he's very picky!
So far on my nights in the kitchen, I'm proud to say that I've managed to please. A mixed mushroom white wine pasta bowl was licked clean, this lentil soup was ladled two times into the bowl, and the polenta and white bean salad was proclaimed "the kind of food I want to eat." This was all well and good, but I was running out of vegetarian specialties.
Despite this, I volunteered to cook dinner for the fam last Sunday. Of course I consulted mor.sl to figure out what dishes would work for the picky palate, and I kept being inspired by Asian food - loaded with veggies that are not overcooked, light and flavorful. But he hates Chinese food, and I had this sense that he wasn't a huge fan other Asian categories either.
It seems the universe was trying to help us both. As my kitchen duty loomed near, I received an email from Soy Vay!'s PR/communications firm asking me to try their kosher marinade and sauce line. This was exciting for two reasons: 1) I was going to be able to offer our first giveaway to y'all (my Florida just seeped out), and 2) I was going to be cooking Asian food after all.
When I looked up the product, I was surprised to find that the value proposition for these Asian sauces was that they are Kosher. Kosher Veri Veri Teriyaki, Kosher Hoisin Garlic, Kosher Island Teriyaki...? How many kosher Asians are there?? And then I read on:
Chinese girl meets Jewish boy... and Soy Vay! All natural, kosher sauces, marinades and dressings since 1982.
I get it. It's a marriage. I know a thing or two about fusion as I attempt-to-start-to-think-about-maybe-someday planning a fusion Scottish/American-Indian/American wedding. I can get behind this fusion food/drink concept. In fact, though I can't pick a wedding date, I've just decided we'll serve up a fusion line of cocktails at the reception... thanks for the inspiration, Soy Vay!
I decided my brother-in-law would have to deal... fusion was on the menu. More details on the Island Peanut Sesame Linguine and Tofu dish I made below, but first...
Let's talk giveaway!!
Here's what's in the bag for one lucky reader: A $45 Amex gift card and a full set of Soy Vay! sauces and marinades, including:
- Island Teriyaki
- Wasabi Teriyaki
- Hoisin Garlic Asian Glaze & Marinade
- Veri Veri Teriyaki
- Toasted Sesame Dressing & Marinade
The product is pretty awesome. Not only are all the sauces kosher, they are also made with all natural ingredients, which I really value in a bottled product. No corn syrup nonsense in these awesomely packaged bottles. You can read about each sauce here.
To enter this giveaway, do the following:
- Visit the mor.sl homepage (pls. use Chrome or Firefox... not IE!)
- Click the "Get Started" button at the bottom of the page
- Take the quiz and watch your recipe recommendations update as you teach us your tastes.
- Sign up for an account when prompted.
- Leave a comment below telling us that you tried out our recipe recommendations engine and let us know what you think of it. (Positive reviews/constructive criticism welcomed!).
Back to Food:
The recipe was super easy (I pulled one from the Soy Vay! website and modified as I saw fit). First, I put some linguine on to boil. Italian pasta and peanut butter? Why not?! Then all I had to do was pull out my sister's handy-dandy bella rocket blender (yes, my mother gave one to each of her four daughters), pour in Island Teriyaki sauce, peanut butter, water, rice vinegar, sesame oil, crushed red pepper flakes and red chili powder and blend. I put some sesame seeds onto to stove to toast lightly and meanwhile I shredded a couple carrots and chopped some scallions and cilantro. I made a last minute decision to throw some tofu into the recipe to add some protein, so I sauteed that in olive oil with some of the peanuty-islandy sauce I'd made.
I tossed it all together, topped it with cilantro, and voila. Not only did my sister and brother-in-law LOVE this dish, their 2 year old daughter (who is picky like dad), devoured it, too. I can't wait to try the next Soy Vay! sauce in the line up.
Updated: 10/25/2012 12:05 AM: I'm pleased to announce the winner of our first ever giveaway. Drum roll, please.... Brandon Roman of our hometown, Washington, DC.! Please note, the winner was chosen completely randomly (used a random number generator and all!). Congratulations, Brandon! You'll soon be receiving a full set of Soy Vay! Sauces and Marinades and a $45 Amex gift card, courtesy Soy Vay! To claim your prize, please send us a message via Facebook and we can coordinate details. If you do not claim your prize within 48 hours, you'll be forfeiting it and we'll choose a new winner. Thanks to everyone who entered!
Island Peanut Sesame Linguine and Tofu (adapted from Soy Vay!) - serves 4
- 1 1/2 cups Soy Vay! Island Teriyaki Sauce
- 1 1/3 cups creamy peanut butter
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp red chili powder
- 1/2 tsp red pepper flakes
- 1 lb. linguine
- 2-3 scallions, sliced thinly
- 1 tbsp sesame seeds
- 1 package extra firm tofu
- 1 handful cilantro, chopped
- 2 large carrots
- 1 tbsp olive oil
Cook pasta according to package instructions (I highly recommend using fresh pasta - I buy the refrigerated kind in the store). Meanwhile, blend the Island Teriyaki, peanut butter, water, sesame oil, rice wine vinegar, red chili powder and red pepper flakes until it's a creamy sauce consistency. Place sesame seeds in a small skillet (no oil) on very low heat and periodically shake them around so as not to burn them.
Meanwhile, peel and grate carrots, chop scallions, and wash and chop cilantro. Make sure to check your sesame seeds - take them off the heat when they are lightly browned.
To prepare tofu, drain it thoroughly and wrap inside two paper towels. Place it between two heavy plates and zap in microwave for 3-5 minutes. Be careful when taking it out - plates will be hot and tofu and paper towels will be steaming. Carefully unwrap the tofu, cut it into cubes and dry each one with a new paper towel. The drier you get it, the easier/faster it will cook. Put olive oil in a skillet, add tofu and a little of the sauce you prepared, and cook to your taste. Add the pasta, as much remaining sauce as you like, carrots, scallions, and sesame seeds to the tofu and gently fold until combined. Garnish with cilantro and serve.