Posts tagged ‘tofu’
As promised here’s some pics of what I’ve been blending into oblivion with my Vita Mix :) It runs the gamut from savory to sweet, and includes a whole array of colors! What would I do without my buddy Vinny? Yup, I named my Vita Mix Vinny, something I tend to do quite often with inanimate objects actually. My laptop is actually named Truman because macs have built-in cameras and it makes me feel like I’m on the Truman Show when I turn it on. Any-who…First on the menu: Pureed Parsnips! Steamed & peeled parsnips, 1/2 a vanilla bean – scraped out, a few splashes of homemade Brown Rice Milk and some Earth Balance light. Next up a split bowl of Pumpkin Pudding (soy-free unlike my other Pumpkin Pudding) & Strawberry Pudding! I used Katie’s recipe for agar pudding shown here in my post on Cocoa Pudding. Basically I just omitted the cocoa powder and added a bunch of frozen strawberries to one batch and pumpkin puree to another batch and pureed it all before allowing each one to set in the fridge. Simple!
Vegan Banana-Cocoa Mousse anyone??? Another CCV recipe modified slightly: 1/3 package morinu silken firm tofu, 1/2 tsp agave nectar, about 1-2 tbsp banana slices, 2 tsp cocoa powder (or more to taste) and 1-2 tsp nut milk to thin things out a touch.
…and last, but not least Broccoli Soup!!! I added some silken tofu to this towards the end of blending for extra creaminess. Thanks for all the yummers food Vinny! Hmmm maybe he could be my Valentine… I’ll let him and the fiancé duke it out later ;) Have a good afternoon chickadees! I’m going to go relax and read for a bit until the boy gets off work. I had a work trip yesterday at a casino, which was fun, but I’m worn out now! I’m not so much of a gambler, but dinner was excellent and it was sorta like a paid vacation complete with a king size bed and a mini-fridge full of yummy nuts & fruits.
This was Curried Squash & Red Lentil Soup from Gourmet magazine and I have to say it was pretty amazing… I only partially pureed this, leaving some nice chunks for texture. Here’s the recipe along with my modifications:
Yield: Makes 4 to 6 (main course) servings
Active Time: 25 min
Total Time: 1 1/4 hr
2 tablespoons vegetable oil
1 1/2 – 2 lbs butternut squash, peeled and cut into 1/2-inch pieces (I used a combo of hubbard squash, butternut squash and yams)
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon cayenne pepper (I like it hot!)
2 tablespoons minced peeled ginger
2 tablespoons curry powder
1 cup red lentils
2 quarts water
1 teaspoon fresh lemon juice, or to taste
- Heat oil in a large heavy pot over medium heat, then cook squash, yams, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper. Puree about half of the mixture with a hand blender or separately in a food processor.
I basically just used the recipe from CCV and it was lovely. Thanks girlie! It’s just boiled about 3 cups cauliflower (drained), a tsp of Better-Than-Bullion Organic Veggie Soup Base, 1 clove garlic (boiled along with the cauliflower), 1 tsp Dijon mustard and salt & pepper to taste. Throw everything in the food processor and voila! I added a touch of water to create a creamier texture, but it’s up to you how soupy you want things.
And now the Pièce de résistance… Pumpkin Pudding!!! I made this vegan-style with silken tofu in place of cream and it was ridiculously good! To be honest it was a touch sweeter than I hoped because I accidently bought pumpkin pie filling instead of plain canned pumpkin, but I opened it before realizing my mistake so I can’t just put it to waste…
It’s basically just a cup or so of soft, silken tofu and 1/3 cup of pumpkin purée. Since it was already spiced and sweetened I didn’t add anything, but in the future I’ll definitely be using plain pumpkin and my own spices and a touch of honey or agave nectar. Oh yeah, I also made this deliciousness… Vegan Sausage & Peppers!
I used a whole green bell pepper and one small red onion sliced into strips, minced 1 large clove of garlic and sautéed them for a bit. Then I added a few dashes of pizza seasoning, herbs de Provence, red pepper flakes, a tablespoon of tomato paste and some water to create a sort of a sauce. I threw in some diced Seitan Sauasage a well as some kidney beans for some extra protein… delish!
Tonight was the VP debate, which I’ve really been looking forward to, so I wanted to make something that would be fun to eat with minimal clean-up so that I could settle down and enjoy the show. T requested “anything with lots of vegetable”, so I decided to come up with a vegetarian stir-fry (I’ve been craving fried rice).
I’d never cooked with tofu before, so I went to KERF for some instructions on how to prepare it. I used MoriNu Silken Firm tofu, per Kath’s instructions, that I found at Health Nuts on 2nd Ave. Here’s how it went down:
- Cut tofu into uniform slices (1/2” thick)
- Place tofu slices between papertowls or a dishtowel and weight down with a heavy book or pan for about 20 minutes
- This gets the water out so that it will be able to absorb more of the marinade
- Dice tofu and soak in marinade
…while the tofu was being pressed, I made a marinade for the tofu and assembled my ingredients. Below are the recipes:
Marinade for Tofu:
- ½ tsp red chili paste
- splash red wine vinegar
- 1 tbsp soy sauce
- ¼ tsp ginger powder
- sprinkle salt & pepper
- 2 cups cooked brown rice
- 1 cup frozen peas & carrots (thawed)
- 1 egg + 1 egg white (T said he would’ve preferred more egg)
- 2 cups diced broccoli (blanched in hot water)
- 1 medium red bell pepper, sliced thin
- 1 8oz. can bamboo slices, drained
- 1 tbsp chopped unsalted peanuts
- 1 tbsp tomato paste
- 1 tbsp Tamari sauce
- 1 tsp red chili paste
- 1 tbsp fresh ginger, minced
- dash black pepper
About half-way through all of this I threw the marinated tofu in the oven to bake at 425 for about 20 minutes. First I had it at 325, but nothing was happening :( . Tofu about to go into the oven:
The way I like to put this all together is assemble all the ingredients first because this cooks FAST! First I turn a pan on high with about ½-1 tbsp grapeseed oil (or any other light tasting oil). Next I add the eggs, scrambling them a little first and then I pour in the cooked, drained rice, peas & carrots. I stir this around a little and lower the meat to medium high. I let this sit for a few minutes while I star the stir-fry because I like when some of the rice gets crunchy.
Next I turn my burner on high and put on the wok with another ½ tbsp grapeseed oil. I threw in the peanuts first by themselves for a couple seconds and then threw in all the veggies. I let this cook for only about 2-4 minutes and then threw in the sauce and mixed it around. At the very last minute I took the tofu out of the oven and threw that in too. Cooking time will vary depending on how big you cut the veggies, but be careful not to cook for too long!!
I think next time I’ll cut veggies smaller and add more eggs to the fried rice, but it tasted delicious anyway! Here’s the finished product: