Brooklyn Deli Macaroni Salad
By Isa Chandra Moskowitz, Veganomicon page 91

​DRESSING
1/4 cup veganaise
1/4 cup white vinegar
1 tablespoon sugar
3/4 teaspoon salt
freshly ground pepper

SALAD
1/2 cup frozen peas, thawed
2 radishes, grated
2 carrots, peeled and grated
1 pound elbow macaroni

​​1.    Prepare the dressing:  Combine all the ingredients in a large mixing bowl.  Mix with a fork until completely blended.  

2.    Add the radishes, carrots and peas and set aside while you cook the macaroni.

One day as I was reading my go to vegetarian book by Deborah Madison I wondering what else she has written since I have two of her books and love them very much.  After a quick search I backed it up to find this gem all about tofu called "This Can't Be Tofu!".  It's a great resource on what to do with tofu.  Here's my first go at one of the recipes and it is a winner..  can't go wrong with fried tofu and peanut sauce!  I cut mine into logs, thinned with vegetable broth and ate on a bed of shredded cabbage topped with gomasio.

Fried Tofu with Peanut Sauce
Deborah Madison, "This Can't Be Tofu!"

Deep frying give the tofu a golden crust and a soft interior, which is especially appealing when the tofu is skewered and dipped in a pungent peanut sauce.  If deep frying isn't something you want to do, you can shallow fry the tofu or simply brown in a dry, or lightly oiled skillet.  The textural contrast won't be as evident, but with the peanut sauce on board, it will still be very good.

1 carton firm tofu
peanut sauce
1 cup peanut oil
salt

1.    Drain, then wrap the tofu and press it well.  It should be quite dry since you'll be deep frying it.  (In the meantime, make the peanut sauce).  Cut the tofu into cubes about 3/4" across.

2.    Heat the oil in a cast iron skillet until hot enough to sizzle a piece of tofu.  Add the tofu, 6-7 pieces at a time, and fry until golden but not brown.  Turn them so they color on all sides, then remove to paper toweling to drain.  Sprinkle with salt and remove them to a serving dish.

3.    Serve with the peanut sauce in a communal bowl or individual bowls and provide toothpicks for skewering and dipping.

1 carton firm tofu
peanut sauce
1 cup peanut oil
salt

Peanut Sauce
Deborah Madison, "This Can't Be Tofu!"

This smooth, peanuty sauce can be used as a dip for deep fried tofu, or as a dressing for noodles, served hot or cold.  It keeps for weeks in the refrigerator, and will thicken over time.  Thin it with some of the noodle cooking water, stock or even coconut milk, which will give a noticeable change in flavor, of course.

1/2 cup peanut butter
1 large garlic clove
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup hot water
​
1.    Combine all the ingredients in a food processor except the water, and puree until smooth.  Gradually pour in the water.  Taste for salt and cayenne, adding more if necessary.

On the top of my list of things I miss from my hometown, Outpost Coop is up there.  I miss a quick trip in for any of the good foods that they create in their kitchen.  I remembered I had a few of their magazines with some recipes bookmarked so I started paging through and was thrilled to find this one for the Florentine Burgers!  It's my favorite of all the prepackaged deli burgers.  I happen to have leftover creamed spinach and I used that and omitted the cheddar and it still had that familiar flavor I missed so much.  This little veggie patty is a winner.  Tamari and nutritional yeast are two of my favorite flavors as are fried up toasty walnuts and spinach is always good!  I have had these as a sandwich, in a wrap or just all by themselves.

Florentine Burgers
Outpost Coop, Milwaukee WI

1 package (10-12 oz) Frozen Spinach
1 1/4 cup walnuts, chopped
1 cup panko bread crumbs
2 eggs, whisked
1/4 cup onions, minced
1 cup sharp cheddar cheese, grated
2 tablespoons nutritional yeast
1 1/2 tablespoons tamari
1 1/4 teaspoons garlic, minced
1/4 teaspoon sea salt
2 teaspoons fresh basil, chopped
Freshly ground black pepper to taste
Oil for sauteing

1.  Thaw spinach and press any excess liquid out.  Set aside.
2.  Add walnuts and panko to a food processor until finely ground.  Add spinach, process until roughly chopped.
3.  Put walnut, panko and spinach mixture into a bowl and add remaining ingredients.  Mix well to combine.  Form into 6 burger patties.
4.  Heat oil in a saute pan over medium heat.  Saute burgers until golden brown.

I love paging through vegan cookbooks, especially one from a blog I love as much as Oh How She Glows!  I stumbled upon her online somehow and never has been disappointed by any of the recipes so I was excited to get my hands on the book and it does not disappoint.  I started with the snacks and one day as I saw some beautiful beets at the store I remembered this salad.  The combination of hazelnuts with beets and balsamic was so good.  I topped with pepper and home made celery salt.