Sunday, April 24, 2011

Spicy Sick Day

One of the worst parts about having a funky diet is that you lose the luxury of having food delivered to you when you're sick.  Making a quick trip down to the store for something prepackaged doesn't always work out either.  Despite how fun it may sound to be on your feet in the kitchen when you feel all achy and disgusting, it really isn't.  Therefore I've compiled a few recipes that are quick, easy, and will clear your head up.  At least for a little bit, that is.

I happen to LOVE spicy foods.  I have several different forms of cayenne pepper around at all times, as well as an anaheim chili or two.  Not only do spicy peppers help relieve congestion, but they are usually full of vitamin C and just taste plain amazing.  If you prefer to go easy on the heat go ahead and reduce the levels but when you're sick and have limited use of your taste buds more can really do the trick.

So without any further fluff, here are Sarah's Spicy Sick Day Recipes!
(After jump)

SPICY Curried Tofu
(This is a simple version of Shira's scrambled tofu, so meddle as you wish!)

  • 1 package FIRM tofu
  • 1-2 tbs curry powder
  • 1 tsp red pepper flakes
  • 1/2 tsp cayenne
  • 1 sweet onion
  • handful of Daiya (or other vegan) cheese
  • 1 tbs (or just enough to coat the bottom of the pan) oil for sautéing
  • salt to taste

  1. Drain all the water from the tofu.  It doesn't have to be perfect, and in all honesty I almost always half-ass this step, but if you don't your finished product will be all mushy.   Also, water + hot oil is never fun.
  2. Crumble it up and add it to a pan with the oil over medium to high heat.  Add in the curry and other spices.  Mix until everything is coated and all the tofu has a yellowish tint to it.
  3. Chop up the onion into about 1 inch strips and mix into the pan.  Leave everything on the heat, stirring constantly, for as long as you deem fit.  I never go longer than 5 minutes, but you may prefer to let it get a bit crispier.
  4. Turn off the heat, add the Daiya and give it a quick toss.  If you prefer to leave this step out it will still be delicious.  I promise.
Makes 3-5 servings, depending on how hungry you are.

Faux Phở

Lots of liberties taken here.  Also, rice noodles are NOT Shira-friendly.  They are, however, celiac-friendly and can easily be replaced with regular pasta, corn pasta, or slivers of zucchini depending on your taste and/or dietary restrictions.

  • 1 handful of flat rice noodles
  • 1 cup vegetable broth
  • 1 cup water
  • 1 small grated carrot
  • 1/4 sweet onion, chopped in small strips
  • 1/2 chopped habanero pepper
  • 1 clove garlic
  • 1 tsp salt
  • 1 pinch cayenne pepper


  1. Place water and broth in pot over medium heat.  Add noodles, salt, and cayenne,
  2. Chop up garlic by crushing it with your knife.  Chop onion, habanero, and grate the carrot. Add to broth. (If you're using chopped zucchini instead, add it now.)
  3. Let it sit until the noodles are cooked and/or it is all warm enough.
  4. Pour into bowl, top with whatever you desire (bean sprouts, cilantro, lime, nothing) and enjoy!

SPICY Quesadilla

The simplest recipe yet.

Uncooked. Mmmmmm spicy cheesy goodness.

  • 2 corn tortillas
  • 1 handful of Daiya cheese
  • 1 tsp red pepper flakes

Prepare as you would any quesadilla.  Place one tortilla on a pan over medium heat, cover in cheese, pour on red pepper flakes, top with second tortilla, let it crisp, flip, and enjoy!

No comments:

Post a Comment