Toor Dal with Tomatoes
Golden Beets with Coconut
Potatoes with Mint and Jalapeno
Eggplant with Tamarind
Wednesday, August 31, 2005
Tuesday, August 30, 2005
Tofu and Tomato with Black Bean Sauce
(tofu, carrot, red bell pepper, tamari, veg stock, maple syrup, chinese black beans, tomato, cornstarch, topped with scallions)
Posted by tofu at 11:31 PM
Monday, August 29, 2005
Pasta with Cherry Tomatoes and Arugula *
(red onion, garlic, pint of cherry tomatoes, red wine vinegar, pasta, arugula)
Mixed Green Salad with Dried Cherries
(with Maple Syrup vinaigrette)
simple, with a nice kick -- vinegar and tomatoes. the tomatoes are really sweet this time of year and burst while cooking... It really has the sweet and sour thing going on.
Posted by tofu at 11:54 PM
Sunday, August 28, 2005
Polenta topped with Sauteed Lion's Mane Mushrooms and Grilled Radicchio
Cherry Tomato and Cucumber Salad w/ Grilled Pita Bread
Kale and Red Kidney Bean Soup
(onion, carrot, celery, garlic, cherry tomato, red kidney beans, veg stock, kale, salt and pepper)
Posted by tofu at 11:23 PM
Saturday, August 27, 2005
Sauteed Lion's Mane Mushrooms *
(deglazed with red wine)
Fava Beans w/ Mint
Wilted Kale, White Beans and Soyrizo**
* went to the North Union Farmer's Market today in Shaker Square and got these from (the unfortunatly named) Killbuck Mushrooms -- wonderful shiitakes too.
** kinda like the cassoulet, but with kale
Posted by tofu at 11:18 PM
Friday, August 26, 2005
Seitan Bourguignon over Pasta *
Bistro Salad w/ Green Olives
* haven't made this in a while -- and the crackers were a nice change of pace from the bread...
Posted by tofu at 11:15 PM
Thursday, August 25, 2005
Wednesday, August 24, 2005
Polenta Tart w/ Tomato and Basil Vegenaise
Delicata Squash with Paprika*
Fava Beans with Mint **
* from a volunteer squash plant in our garden, the delicata was a pleasant addition.
** no, we didn't drink a nice Chianti with dinner.
Posted by tofu at 11:27 PM
Tuesday, August 23, 2005
Tofu, Tomato and Black Bean Stir-Fry w/ Scallions*
(tofu, red bell pepper, carrot, chinese black beans, veg stock, tamari, maple syrup, tomato, cornstarch slurry)
* in an effort to use tomatoes this week -- it's that time of year -- we were on a mission to find a chinese dish that used them. This fit the bill -- tasty, slightly spicy (the back bean) and easy to make.
Posted by tofu at 11:16 PM
Monday, August 22, 2005
Sunday, August 21, 2005
Saturday, August 20, 2005
We all went to Patrick and Genevieve's going away party (Patrick is off to NYC to attend cooking school). Here's some of the fabulous food we had...
Simple Bruschetta w/Tomatoes and Basil
Smokey Corn, Tomato, Poblano Pizza/Flatbread
Cole Slaw w/Jalapenos, Apples & Golden Raisins
Sundried Tomato Pesto w/Bread
Chips and Salsa
Posted by tofu at 11:07 PM
Friday, August 19, 2005
Thursday, August 18, 2005
Wednesday, August 17, 2005
Tuesday, August 16, 2005
Monday, August 15, 2005
Hoecakes with Okra and Tomato
Boiled Baby Corn
* traditionally, Gumbo Z'Herbes has many different greens that are wilted and then almost pureed to thicken the stew. this variation on used cabbage and kale -- because that's what we had on hand ;)
In a large soup pot over medium-high heat, saute one onion and two garlic cloves until softened. add salt, pepper and herbs de provence to taste. Add two cups thinly sliced cabbage, one sliced carrot and one chopped red bell pepper, cook for another 7-8 minutes until the cabbage has released it's liquid and the carrots and bell pepper are softened. Add one can of kidney beans (with it's liquid), a cup of cooked rice (good if you have leftovers from the night before), and seven cups of veg stock, bring to a boil and then simmer (uncovered) for 30-40 mintues.
at this point it's done enough for my children, who are notorious for seeing dark greens and running in terror, so I serve it to them just like this, but for us...
...in a separate pan or wok, wilt about four cups of shredded kale with a touch of oil (we love "dinosaur" kale), add salt, pepper and touch of tamari at the end. add to the soup and cook for another 10-15 minutes until thickened. Add file powder to taste. Top with shredded "blackened" tofu.
Posted by tofu at 11:01 PM
Sunday, August 14, 2005
(recipe from Charlie/Roxanne -- probably our favorite raw meal, easy to make and tons of flavor)
The corn soup couldn't be easier, take three cups of white sweet corn, one cup of water, blend in the vita-mix, then strain through a fine mesh strainer and add salt, pepper and optional curry oil. Delicious.
Flax Seed Crackers
Posted by tofu at 11:25 PM
Saturday, August 13, 2005
(from the Candle Cafe cookbook)
Corn Soup *
Seared/Steamed Haricot Verts w/ Shitake Mushrooms
Wilted Beet Greens w/ Raisins
* the soup is a variation of a recipe by Marcus Samuelsson. We use corn stock -- 4 corn cobs and 2 quarts of water reduced by half -- in place of the chicken stock, and a soft box tofu in place of the cream. We topped it with fried potato skins in place of the potato salad.
Posted by tofu at 11:30 PM
Friday, August 12, 2005
Thursday, August 11, 2005
Wild Mushrooms Quesadilla
(shiitake and oyster mushrooms, tamari, soy cheese, red pepper shell)
(stuffed with potato and soyrizo)
Posted by tofu at 11:55 PM
Wednesday, August 10, 2005
Tuesday, August 09, 2005
Monday, August 08, 2005
Tofu For Almodovar*
Saffron Rice Pilaf
Sauteed Baby Zucchini and Tomato
*yes, it's the Rachael Ray recipe again, and we watched Almodovar's "All About My Mother" -- two thumbs up.
as for the recipe, the substitutions are pretty straightforward: tofu, veg stock and soy margarine...
Posted by tofu at 10:52 PM
Sunday, August 07, 2005
Saturday, August 06, 2005
(kalamata olives, sun-dried tomatoes, onion, soy parmesan, rosemary)
Sorry, no pictures of the food today, the battery was starting to die, but I did get this shot of the sky at the last second...
Posted by tofu at 11:48 PM
Friday, August 05, 2005
Thursday, August 04, 2005
King Oyster, Tomato and Zucchini Fettuccini
(from Matthew Kenney and Sarma Melngailis book "Raw Food/Real World" -- the same recipe that we made last week, done again because of the 90+ degree temps and ease -- and flavor -- of the recipe.)
(w/ macadamia nut "cream" dressing)
Posted by tofu at 11:57 PM
Wednesday, August 03, 2005
Summer Squash Lattice Tart
(from Martha Stewart, for the recipe we substitute soft tofu [eggs], soy cheese [gruyere] and soy milk [heavy cream] -- and we place the soy cheese and tofu mixture over the vegetables before adding the squash layers on top, it just works better for us)
Potato and Tomato Soup
(boiled potato, onion, bay leaf, herbs de provence, added to sauteed tomato in a blender and pureed)
Key Lime Cheesecake
here's the recipe (adapted from "Vegan Planet")
1 1/2 cups vegan gingersnap crumbs
1 1/4 cup plus 1 tbs of sugar (or natural sweetner)
6 tbs soy margarine, melted
12oz package firm silken tofu, drained
2 8oz packages vegan cream cheese
1/3 cup fresh key lime juice (or regular limes if you can't get the key limes)
1 tbs grated lime zest
1 tbs egg replacer
Bring ingredients to room temp. Preheat oven to 350 degrees. Lightly oil a 9-inch springform pan
In a medium sized bowl or food proccessor, combine the crumbs, 1 tbs of sugar, and the soy margarine and mix well. Transfer to the prepared pan and press the mixture against the bottom and side of pan. Bake for 5 minutes, then set aside to cool.
In a food proccessor, process the tofu and vegan cream cheese together until smooth. Add the 1 cup sugar, the lime juice, lime zest and egg replacer and process again until smooth. Pour into prepared crust and bake on the center rack until firm, about 40 minutes.
Remove from oven and let cool to room temperature, then refrigerate for several hours before serving. Remove the sides of the pan before cutting.
* we use a water bath when cooking the cheesecake, it keeps the cake from cracking on top as it cools. we use more a little more sugar and cream cheese and less tofu than the recipe calls for originally and add egg replacer...
Posted by tofu at 11:34 PM