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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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4/10/2016 0 Comments

Fried Tofu with Peanut Sauce

Fried Tofu with Peanut Sauce

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.
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3/22/2016 0 Comments

Trader Joe's Challenge:  Tuesday

Vegan Sofrita Bowl
The title of Tuesday's recipe had me...  How to Make a Sofrita Bowl When You're Too Broke for Chipotle.  I love me some Chipotle Sofritas but the thought has not occurred to me to DIY.  I'm not sure why because it was good and easy!  My bowl was not as cute but was good none the less!

Brown rice, kale, seasoned tofu, beans, tomatoes makes a great one pot wonder!  Leftovers will make great tacos or burritos.
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1/23/2016 0 Comments

Vegan Brunch = Omeletes!

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Before the Engine 2 Diet phase days of recent I've always been a fan ofIsa Moskowitz and her vegan ways!  One day at the library I went to pick up my books on hold and next to the stack with my name on it was this book "Vegan Brunch" by my veg idol.  I was bummed I wasn't going home with that title but I immediately put in on my hold list and was next in line!  
​I'm not a huge breakfast fan but the ideas in here of course are unique and inspiring!  I started with the first recipe and was impressed.  A vegan omelette base whipped up in the blender and stored in the fridge!...  so versatile.  The flavor is great with the nutritional yeast and the chickpea flour.  I had an issue with the batter being a bit runny so my omelette was far from the perfect picture in the book but the taste is worth the ugly look!  Next time I would press my tofu but it could have been my pan or stove, I was in temporary living when I made these!

Tofu Omelets by Isa Moskowitz
2 cloves garlic 
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu 
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour
1 tablespoon arrowroot or cornstarch

Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also,  make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).

In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip.  Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.

Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.
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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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