Toff-Walnut-Kani Salad in Wasabi Dressing

...Losing my temper results to a wasabi- salad creation

Going home today was not the happiest for me - I lost my temper today, got stuck in work, did no yoga or running and was basically TIRED. I had half my mind to just pop in something instant in the microwave then I said "I'm going to cook" to calm me.

Nothing sweet could be concocted in my head in my state of mind and I just wanted something that tastes close to home - Japanese perhaps? Something crunchy and strong tasting to take away the bitter taste in my mouth (and heart perhaps?)

Tofu-Walnuts

* 1/2 cups chopped walnuts

* 3/4 cups firm tofu

* Stir Fry in olive oil until Tofu is firm, golden brown and absorbs the taste of the walnuts

Green Salad at the bottom

* 3 cups mixed green leaves

* Shredded carrrots

* Topped with 6 shredded Kani sticks

Wasabi Dressing

* 1 tsp wasabi powder

* 1 tbsp water

* 1 tbsp dijon mustard

* 1 tbsp mirin sauce

* 3 tsps kikoman soysauce

Top the salad greens with the tofu-walnuts and shredded kani, pour the dressing as needed.

Eaten with a slice or organic 4-grain bread with cheese and sun dried tomatoes - yum.

My heart may be tired - but my stomach is relaxed with this flavourful concoction.

Carrot Zucchini Cupcakes

Inspired by numerous friends who have been journalling their forays into cooking...and a sucker for social networking, I have decided to re-create my own! I started blogging my cupcakes creations but stopped. Tonight, while having a funny tummy (probably a stomach flu) and a little bit tired from eating frozen vegeterian meals from Amy's (although they are good) I took a shot at baking and making dinner that I could enjoy...guilt free!

The mushrooms with the tangy mirin-soysauce combination was good - the bigger the mushrooms and the longer you roast it...the better. The Zucchini Pie was also better than some I tasted because of the chewiness of the quinoa.

The WINNER though was the Carrot-Zuchinni cupcakes! Some people would doubt it would be good (no butter and zuchinni?) but the zuchinni and apple sauce combination actually made it so moist. I think people would a super sweet tooth would like it better with icing (cream cheese mixed with sugar and lime) but that is a little bit too much for me!

Dinner

Baked Quinoa-Pesto-Zuchinni Pie

(a variation from Elise's French Tart and Shane's Vegetarian Salmon Pie)

* 4 tbsps pesto sauce

* 1/2 cup soy milk

* 4 eggs

* 1 cup quinoa

* 1 cup mozarella

* 1/8 tsp sea salt

* 1/8 tsp pepper

* 1 cup zuchinni sliced thinly

COOK FOR 40MINS at 200C

Serve with on the side: Roasted portabello mushrooms for 2 1/2 hours on the side (sprinkled olive oil, mirin and kikoman)!

Dessert

Carrot-Zuchinni Cupcakes with Walnuts (no butter!)

Mix wet ingredients:
* 1 cup soy milk

* 4 eggs

* 1 cup raw sugar (brown)

* 1 cup apple sauce (unsweetened)

* 1 cup canola or sunflower oil

Fold in dry ingredients (Pre-mix together)

* 3 cups whole wheat flour

* 3/4 tsp baking soda

* 3/4 tsp sea salt

* 2 tsp cinnamon powder

* 2 cups grated carrots

* 2 cups grated zucchinni

* 1 cup chopped walnuts

Oil cupcakes pans, cook for 18 mins in 200 C