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
1 cup peanut oil
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
1 cup peanut oil
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.
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.
I created this for the 2009 Milwaukee Iron Cupcake competition inspired by Seattle's Trophy Cupcakes. This works best in a foil cupcake liner as it toasts the graham cracker layer better than paper.
3 tablespoons earth balance spread, melted
5 ounces bittersweet chocolate, finely chopped
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable shortening
1/4 cup earth balance
1 3/4 cups powdered sugar
3/4 teaspoon vanilla extract
2 tablespoons soy milk
1. Preheat oven to 350 degrees. Line 12 muffin tins with cupcake liners.
2. Whisk together the soy milk and vinegar in a large bowl. Set aside for a few minutes to curdle. Add the sugar, oil, vanilla, almond extract to the soy milk mixture and beat until foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in 2 batches to wet ingredients and beat until no large lumps remain.
4. Mix earth balance spread and graham cracker crumbs until well combined. Place 1 tablespoon graham cracker crumb mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
5. Place 2 teaspoons chocolate into each muffin cup. Reserve remaining chocolate for topping. Transfer muffin tins to oven and bake until the edges of hte graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup 3/4 full with batter.
6. Bake 18-20 minutes until a toothpick inserted in center comes out clean. Transfer to a cooking rack and let cook completely.
7. To make frosting, beat shortening and earth balance spread until fluffy. Add the sugar and beat for 3 more minutes, until smooth. Add vanilla and soy milk, beat for another 6-7 minutes.
8. Spread a teaspoon full of frosting on each cupcake. Top with graham cracker crumbs and chocolate slivers.
Finishing up this challenge with a fun "Clean out the Fridge" Vegetable Soup! Another thing I don't do often enough. Lesson learned with the reminder of me not being a fan of frozen veggies so I went with the fresh ones in my produce drawer, sauteed in olive oil before adding the fire roasted tomatoes. I found some cauliflower, zucchini, carrots and added some onion. From the previous challenge days I used up chickpeas. I skipped the tortilla chips and topped with Daiya Jalapeno Havarti. So good and easy!
The challenge for today was by far my favorite from this list!... I love sushi so today's How to Make a Deconstructed Vegan Sushi Bowl lesson made me very happy. Again I didn't go with the microwave, I sauteed tempeh, broccoli and edamame in a little coconut oil and soy sauce. Layered that on top of a bed of kale, topped with avocado and cucumber. Then sprinkled with the seaweed snack and my gomasio! Such a simple smart meal I will definitely add to my rotation!
So far this one was not a winner to me... 15 minute vegetable stir fry with tofu and sesame ginger sauce is literally microwaving frozen stuff and mixing it together.
Well, I couldn't do it. Really, I don't have a microwave right now! I went with sautéing in sunflower oil and adding my own seasonings.
My choice was tamari, pepper topped off with siracha and garlic gomasio. It was ok for a quick and easy meal but definitely needed some kicking up!
Protein packed tempeh kale salad with lemon dressing is a nice refreshing salad. I was skeptical of raw tempeh so I made the dressing first and then added the tempeh to marinade. I was surprised it was quite good! I sprinkled mine with dried cherries and walnuts. Definitely a keeper of a recipe... tastes like it took way more effort that in it did... so easy!
I love salads but don't make them as often as I should. This is some great salad inspiration here with this Chickpea, Sweet Potato and Apple Farro Salad.
Sweet potatoes come local this time of year in North Carolina but the rest can come from Trader Joe's!
This simple combo is definitely worth a repeat. I've never myself put farro in a salad but I will do it again!
Day 1 starts off with one of my favorite foods, tacos! Black Bean & Sweet Potato is what I went with (option to use butternut squash but I could get sweet potatoes locally). I currently do not have a microwave so I roasted the sweet potatoes in my toaster oven and chopped up to sauté in the skillet with the other ingredients. I also found the cutest little tortillas made locally. The nice man at the Mexican grocer said the ladies who are on diets like these! I topped mine with salsa and a vegan cheese sauce.
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".
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