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"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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5/1/2016 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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4/9/2016 0 Comments

Florentine Burgers

Outpost Coop Secret Recipe
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.
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1/10/2016 0 Comments

Engine No 2 Hummus

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Engine No 2 Diet healthy homemade hummus
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I realized pretty quickly on the 28 day challenge that I need hummus.  My typical recipe has olive oil which is not approved on the Engine No 2 Diet... so this inspired me to try the recipe in the book.  Usually I don't like to change from my usual tahini and olive oil based version but Engine No 2's intrigued me with it's use of one of my favorite things ever...  tamari.  The book says to use canned chickpeas but my dried beans I cooked in the pressure cooker worked fine.  I'm also not a fan of recipes that leave out seasoning so I went with pepper and a seasoned salt (I went with a cayenne/onion type seasoning salt).

Healthy Homemade Hummus
(page 236 of The Engine No 2 Diet by Rip Esselstyn)

15 ounces chickpeas (rinsed/drained if from can)
2 cloves garlic, chopped
2-3 tablespoons lemon juice
1 teaspoon low sodium tamari (or Bragg's liquid aminos)
3 tablespoons vegetable broth

Blend all ingredients into a thick paste, using a small amount of broth necessary to achieve desired consistency.

Variations - add one or more of the following:
2 tablespoons toasted sesame seeds
1 fresh jalapenos, seeded and chopped
1 roasted, seeded and chopped red bell pepper
1 cup dark or kalamata olives
1 bunch fresh mint
1 cup fresh spinach
​1 cup cooked eggplant
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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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