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"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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5/24/2016 0 Comments

Feta Mint Zucchini Bites


Feta-Mint Zucchini Bites from Vegetarian Times 

This is a winner even without mint.  I've made when I didn't have mint on hand and still love this recipe.

Fresh mint takes on a very different flavor when it’s cooked—it tastes a bit like oregano, which is also a member of the mint family. These light appetizers can be assembled ahead of time, then broiled just before serving.
  • 2 medium-size zucchini, cut into ¾-inch-thick slices
  • 2 roasted red peppers from jar, drained, rinsed and chopped (about ⅓ cup)
  • ⅓ cup crumbed feta cheese
  • ¼ cup finely chopped fresh mint
  • 2 Tbs. pine nuts
  1. Scoop out centers of zucchini slices, leaving 1/4-inch-thick shell. Steam 4 minutes, or until just tender. Set in baking pan.
  2. Toss together red peppers, feta, mint and pine nuts in bowl. Season to taste with salt and pepper.
  3. Preheat broiler. Spoon filling into zucchini cups, mounding slightly. Broil 3 minutes, or until cheese is melted and lightly browned. 
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5/20/2016 0 Comments

Vitamix Not-So Cheese Sauce

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Being vegetarian is easy for me since I never liked meat.  Vegan is another story.  I'm from Wisconsin, I love cheese!!!  I was very skeptical of cheese replacements but after falling in love with Daiya and getting my skeptical husband as addicted I started to ponder other dairy free cheesestuffs.  I started with my Vitamix book and hit the jackpot.  This sauce is versatile and good, better than any processed cheese sauces.  I've used this to make mac n cheese, nachos and to top anything.  And unlike my friend Daiya, it's oil free so ok for the Engine 2 Diet!  It has been a lifesaver, elevating any oil free veg dish.  The consistency of this sauce as below is very thin.  I prefer it on the thick end so only add as much water to get everything moving at first then slowly adding the boiling water just to make it smooth.  I use a little under half the amount of water they suggest.  It lists a few choices for nuts, I've only tried with cashews but it looks like almonds work as well.

Not-So Cheese Sauce Vitamix
1 cup water
2 tablespoons lemon juice
1/4 cup canned pimentos or roasted red pepper
1/2 cup raw cashews or almonds
1 teaspoon onion powder
1/4 cup nutritional yeast
2 teaspoons salt
1 1/2 cups boiling water
2 tablespoons potato starch, mixed in 1/4 cup cold water

Place all ingredients, except the boiling water and potato starch mixture, into the Vitamix container in the order listed and secure lid.

Select variable 1.

Turn machine on and quickly increased speed to Variable 10, then to High.

Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Reduce speed to Variable 7 and remove the lid plug.  Pour boiling water and potato starch mixture through the lid plug opening.

Continue to blend until mixture is thickened, about 1 minute.
​

Vitamix 5200 Series Blender, Black
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5/1/2016 0 Comments

Vegan Planet's Baked Tofu

It's been yucky outside...  and the new definition of "yucky" weather now that I'm Southern is high 50's/low 60's with rain!  Weather for staying inside and watching a movie and baking something in the oven.  I'm loving this Vegan Planet book and their baked tofu is helping me stay warm.  It's great out of the oven or cold right from the fridge.  This is definitely going on my regular rotation of things to have in the fridge...  no more already flavored tofu's for me.  This is easy is you break it down.  I pressed the tofu at one point, marinated later.  Next day threw in the oven.  Yes, not as easy as store bought but definitely tastier!
Excerpt from the book mentions to use any seasonings you'd like, this soy-sesame marinade is what I went with using one of my favorite flavors, tamari.  Also suggested is teriyaki by adding a teaspoon or two of maple syrup or brown rice syrup and a little grated fresh ginger to the marinade.  For a Thai flavor, add a little peanut butter and Asian chili paste.  For Italian flavor, simply marinate the tofu in your favorite Italian salad dressing.
DIY Baked Tofu
Baked Tofu, Vegan Planet page 13
16 ounce package firm tofu, drained
1/3 cup tamari or other soy sauce
1/4 cup water
2 tablespoons toasted sesame oil
2 tablespoons fresh lemon juice
1.  Blot the tofu to remove excess liquid, then cut into 1/2" thick slices.  Place the tofu slices on a baking sheet lined with paper towels.  Cover with more pape towels and place another baking sheet on top.  Weight it down with some canned goods and let sit for 20 minutes.
2.  In a small bowl, combine the tamari, water, oil and lemon juice.  Blend well.
3.  Placethe tofu slices in a glass baking dish and pour the marinade on top.  Cover and refrigerate for 3 hours or overnight, turning the tofu once.
4.  Prehead the oven 375 degrees F.  Remove the tofu from the marinade and place on a lightly oiled baking sheet.  Bake until the tofu is well browned and very firm, turning once about halfway through, about 1 hour total.  Serve hot or allow to cool.  Store in a tightly covered container in the refrigerator for up to a few days.

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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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