Basket of Fries
(thinly grilled seitan with bbq sauce)
Spaghetti With Meatballs
Green Enchilladas stuffed with Mashed Potatoes
As long time readers of the blog know, it's extremely rare when we eat out for dinner. But, one of the reasons we came to Chicago was to try both Karyn's Cooked and Karyn's Raw.
Tonight was Cooked, and early on Monday evening we arrived to blessed air conditioning and stellar food. We started with apps -- pizza, thai skewers and fries. We loved how thin the seitan skewers were -- we'll have to start making our own seitan again ;)
After that, the entrees arrived -- Spaghetti and Meatballs for the kids, Green Enchilladas (with Tomatillo Sauce and stuffed with garlic-y mashed potatoes) for Liz, and I had the Tofu Jerk Burger (spicy and filling!).
We liked it so much, we decided come back tomorrow for dinner...
Monday, July 31, 2006
Sunday, July 30, 2006
yes, we actually left the house for the first time since... ever. ;)
straight after the 6 hour drive from hell -- the Dan Ryan Expressway looks like a bomb went off (someone really ought to film a post-nuclear attack film in the rubble) -- we went straight to Karyn's Raw for the Sunday Brunch and sat next to.... wait for it.... Juliano.
yeah, and like a dork I left the camera in the car. ;(
The food was phenomenal -- Guacamole, Raw Tacos, Meatloaf, Stuffed Mushrooms, Raw Crackers, Corn Chips, Kale Chips, Raspberry Smoothies, (we think) Daikon Radish Ravioli (stuffed with cashew cheese and covered with a nice spicy dressing), and finally some Raspberry and Blueberry Sorbet.
As for the price -- yeah, not cheap -- but how often do we get a chance to do this?
We promise to get some pix from the rest of the trip...
Posted by tofu at 7:38 PM
Saturday, July 29, 2006
Friday, July 28, 2006
Wild Mushroom Quesadilla
(shiitake mushroom, oyster mushroom, black beans, soyrizo, onion, garlic, jalapeno, jicama, FYH soy cheese)
(with smoked paprika)
This is the recreation of a restaurant meal we used to eat back in the mid-'80. Yes, we did in fact, eat at restaurants 20 years ago... The key ingredient in the dish is, surprisingly, the subtle crunch of the jicama. Surrounded by the softness of the mushrooms and black beans, the jicama really "pops" when you get a hit of it.
The best part, as Liz will tell you, is having the leftovers the next morning for breakfast ;)
Posted by tofu at 11:36 PM
Thursday, July 27, 2006
(Poblano Chiles stuffed with potatoes, mexican oregano and soy cheese)
(topped with plantain and soyrizo, cremini mushrooms, onion, poblano rajas)
(kale, tamari, pepper)
Jicama Salad with Orange/Lime Dressing
(juice of 1 orange, 3 key limes, olive oil, salt, pepper, jalapeno)
Lots of "green food" on a day when it feels like we're in Tijuana...
Posted by tofu at 11:30 PM
Wednesday, July 26, 2006
Raw Food Wednesday
Spicy Noodles and Cashews
(adapted from "Raw Food / Real World": we had no peanuts, but plenty of cashews...)
(adapted from Trotter/Klein: romaine lettuce, yellow beans, tomatoes, carrot croutons, caesar dressing)
Carob, Black Cardamom and Coconut Balls
(macadamia nuts, dried coconut, dates, salt, agave, vanilla extract, carob powder, black cardamom pods)
The main meal is the kinda/sorta "pad thai" version from "Raw Food / Real World" -- raw coconut noodles with a coconut meat/water based sauce that was refreshing as well as spicy. It's nice to try a variation, as we tend to make the Trotter/Klein version most of the time.
The dessert was interesting -- the black cardamom lends a smokey zing to the balls that matched well with the spice level of the noodle dish.
Tuesday, July 25, 2006
(shiitake mushroom, napa cabbage, shallot, garlic, mushroom sauce)
(smoked tofu, baby corn, carrots, red bell pepper, garlic, ginger, tamari, sesame oil, pepper)
tuesday night, check.
gyoza filling made in the morning when it's not 92F, check.
Posted by tofu at 11:35 PM
Monday, July 24, 2006
(seasoned with tamari, pepper, herbes de provence)
(russet potatoes, soy margarine, salt, pepper)
(cremini mushrooms, tamari, pepper, roux, veg stock)
Spinach Salad with Cherry Tomatoes and Dried Cherries
(with white miso and garlic dressing)
comfort food (and lots of it), plain and simple ;)
Posted by tofu at 11:44 PM
Sunday, July 23, 2006
Eggplant Parmesan over Pasta
this is my favorite time of the year -- the local, organic foods are starting to come to market. Tonight for example, the gorgeous (heavy) eggplant.
Longtime readers will remember that stretch where it seemed we were eating eggplant parm twice a week, which led to the infamous inside out version. ;)
For the twist on tonight's version, we smoked the eggplant with a little alder wood -- as well as some organic tomatoes for the homemade sauce -- which were nice additions...
Posted by tofu at 11:28 PM
Saturday, July 22, 2006
(grilled portobello mushrooms, roasted red bell pepper, wilted spinach, garlic, grilled onion, salt and pepper)
sort of a "what did we just pick up from the farmer's market?" kind of meal -- corn fresh out of the field, spinach, onions, and portobello mushrooms...
Posted by tofu at 11:23 PM
Friday, July 21, 2006
Plantains and Soyrizo Empanadas
Arroz con Gandules
(Rice with Pigeon Peas, adapted from this recipe from Tyler Florence, just swap out with veg stock)
Salad with Tostones
Oh, those empanadas were tasty! Harina precocida has become my new best friend ;)
Also, we had the achiote/annato seeds, so we made the oil (aceite de achiote) that gave the rice it's beautiful orange color.
Plantains and Soyrizo Empanadas
(makes 16 empanadas)
1 plantain (yellow), diced
1/2 package of soyrizo sausage
1/2 onion, sliced
2 cloves garlic, minced
2 cups instant cornmeal (harina precocida)
2 cups warm water
Canola Oil for deep-frying
In a large bowl add the cornmeal and salt, and slowly add the warm water, mixing with your hands as you go. Knead the cornmeal into a (sticky) dough, wrap in plastic and put in the fridge for 10-15 minutes.
Heat a pan to medium high, add some canola oil, and cook the onions and garlic, until just starting to brown. Remove from the pan and set aside. Add some more oil and repeat with the soyrizo and finally the plantain. Combine all the ingredients in the pan and stir. Remove the mixture from the pan and set aside.
Remove the dough from the fridge and lay on a large sheet of plastic wrap. Cover the top with a large sheet of plastic wrap (trust me on this -- the dough is very sticky and fragile at this point). Roll the dough out to 1/8" thickness with a rolling pin. Cut the dough into rounds with a large (4-5") cookie cutter. Don't try to move them yet. Add the filling and CAREFULLY flip the dough over using the plastic wrap -- put your hand underneath and flip it if possible. Seal the edges with a moistened fingertip. Remove gently and set aside. Take unused dough and repeat the process until all the dough is used up.
Heat the canola oil to 375F and deep fry the empanadas about 3 minutes per side until golden.
Serve with Chipotle Aioli (1 diced chipotle en adobo mixed with 1/4 cup vegenaise and salt to taste)
Thursday, July 20, 2006
Caramelized Eggplant and Tofu over Jasmine Rice
(eggplant, smoked tofu, onion, garlic, agave, cilantro, salt, pepper, tamari)
When the world gives you bean sprouts, you make pad thai... even if you made the exact same dinner three weeks ago ;)
1 block of extra firm tofu cut into small cubes
2 tbs. canola oil
1 tbs. tamari
12 oz. package of rice noodles
2 carrots, cut into matchstick-size pieces
2 celery stalks, sliced thinly
2 tsp. garlic, minced
2 tsp. tamarind concentrate (or 1 tbs. fresh lemon juice)
2 tbs. tamari
1 tbs. agave
chile paste (sambal oelek) to taste
1 tsp. sesame oil (optional)
salt and pepper to taste
4 oz. bean sprouts
3 scallions, chopped
1/2 cup peanuts
2 tbs. cilantro, chopped for garnish
Soak the noodles in hot water for 8 minutes until soft, then drain.
In a wok, stir-fry the tofu with the 1 tbs. of canola oil, until golden. Add the tamari and cook for an additional 2 minutes. Remove from wok and set aside.
Add the additional 1 tbs. of canola oil to the wok and add the carrots and celery, stirring often until softened, 2-3 minutes. Add the garlic, stir-fried tofu and noodles and stir over high heat, tossing until the noodles are evenly coated, 1-2 minutes.
In a small bowl, combine the tamarind concentrate (or lemon juice), tamari, agave (or sugar) and chile paste. Pour over the noodles. Add the sesame oil if using. Continue to stir over high heat, tossing until the noodles are evenly coated again.
Add the salt and pepper, stir and adjust the sesaoning if needed. Add bean sprouts, mix well and cook for 1 minute.
Plate the food and garnish with peanuts, clantro and/or scallions.
Wednesday, July 19, 2006
Raw Food Wednesday 7/19
(pumpkin/sunflower seed puree dehydrated into "crackers" topped with guacamole)
Romaine Salad with Garlic and Cashew "Cheese" Dressing
(soaked macadamia nuts, raw agave, dried coconut, pinch of salt, dates -- then rolled in dried coconut)
One of our favorite (and easiest) go-to raw meals is the chiles rellenos -- all the prep work is done in the morning, and it's only about 20 minutes worth of work at meal time to pull it all together (guacamole, salad, dressing). Even the coconut balls take all of 3 minutes to make...
2 Red Bell Peppers cut into quarters or thirds
1/2 cup soaked pumpkin seeds
1/2 cup soaked sunflower seeds
lemon juice to taste
bragg liquid aminos to taste
1/4 cup zucchini
1/4 cup carrot
1/4 cup celery
1/4 cup onion
1/4 cup mushroom
1/2 cup of chopped cilantro
1 clove of garlic
1 tsp. oregano
1/2 tsp. cayenne
lemon juice to taste
braggs liquid aminos to taste
raw "sour cream"
1/4 cup cashew "cheese"
lemon juice to taste
sea salt and pepper to taste
Soak the sunflower and pumpkin seeds for at least 8-12 hours, then puree with the lemon juice and bragg's.
Try to mince the rest of vegetables as fine as possible, then add to the pumpkin/sunflower seed mixture (the vita-mix works really well here, but it'll also work if you just mince the veggies by hand, and combine with the seeds).
Cut the red bell peppers into quarters (or thirds, depending on the shape of your pepper), take out the seeds, and trim as much of the membrane and/or stem as you can.
Stuff the pepper with the seed/veggie mixture and dehydrate for 6-8 hours at 110F. Drizzle with the sour cream.
(We made very thin "crackers" for the stacks with the leftover stuffing, by using a ring mold and dehydrating them along with the rellenos)
Tuesday, July 18, 2006
Green Bean Curry with Jasmine Rice
(recipe below, adapted from F&W August 2006, p.120)
Green Bean Curry with Jasmine Rice
1 block of tofu
1 tbs. lime juice
smoker box with alder wood (optional)
2 tbs. canola oil
2 tsp. tamari
1 lb. edamame beans, shelled
1 cup coconut milk
2 tsp. green curry paste
1 cup veg stock
2 tbs. tamari
1 tbs. agave (or sugar)
10 basil leaves
1/4 cup cilantro plus more for garnish
1 tbs. canola oil
1 small onion, thinly sliced
1 lb. green beans, trimmed
1 can of baby corn
Steamed jasmine rice for serving
Prepare the tofu by cutting it into 8 cutlets, season with the lime juice and black pepper and place inside the smoker box with the alder wood and smoke for 20 minutes. Remove from the smoker box and cut on the bias, giving you different length strips. In a wok, stir-fry the tofu and add a splash of tamari at the end of cooking to coat the tofu. Remove and set aside.
In a medium saucepan of boiling water, cook the edamame for about two minutes, drain and rinse under cold water. Set aside.
In the same saucepan whisk half of the coconut milk with the green curry paste. Whisk in the remaining coconut milk, 1/2 cup of veg stock, the tamari, and agave (or sugar) and bring to a boil. Simmer over low heat for 5 minutes. Transfer the sauce to a blender. Add the basil leaves and 1/4 cup of cilantro and puree.
In the wok, heat 1 tbs. of canola oil, add the sliced onion and over medium-high heat, cook until lightly browned. Add the green beans and the baby corn and stir-fry for 2 minutes on high heat. Add the remaining 1/2 cup of veg broth. Cover the wok and simmer until the beans are tender, about 3 minutes. Stir in the coconut curry sauce and edamame and simmer until just heated through. Taste for salt and pepper.
In a bowl, add the jasmine rice, the vegetables and sauce and top with the smoked tofu slices and cilantro.
Monday, July 17, 2006
Tofu with Saffron and Almond Sauce over Pasta
(tofu, onion, garlic, almond, bread, saffron, clove, black peppercorn, sea salt, sherry, veg stock, parsley)
Chickpea and Soyrizo Stew
Wilted Kale with Sherry
(onion, garlic, kale, tamari, pepper, sherry)
Back to Spain tonight with saffron, almonds, chickpeas and sherry...
The sauce for the tofu dish has all the familiar elements -- a paste made of garlic, fried bread and almonds; the aromatics of saffron, clove and black pepprcorn along with the salt, veg stock and sherry all coming together in a heady perfume that enveloped the tofu (coated with flour and pan-fried with olive oil) and onions.
Chickpea and Soyrizo Stew
2 tbs. olive oil
1 onion, sliced
4 cloves of garlic, chopped
1/2 package of soyrizo
1 can of chickpeas
1 tsp. smoked paprika
salt and pepper to taste
1 tbs. minced parsely
In a large pan, over medium heat, add 1 tbs. olive oil and when it begins to shimmer add the sliced onion and saute until just begining to brown, add the chopped garlic. Continue to cook for an additional minute or so. Remove onion/garlic mixture from the pan.
Add 1 tbs. of olive oil to the pan and add the soyrizo -- cook until you start to see blackened bits. Add the onion and garlic back to the pan, along with the can of chickpeas (you can use the juice from the can as well) and smoked parika. Cook until liquid has almost evaporated, and add salt and pepper to taste. Garnish with the parsley.
Sunday, July 16, 2006
Red Bell Peppers stuffed with Bulgur, Artichokes, Scapes and Red Onion, Romaine Salad with Smoked Tomato Dressing, Scape Pesto over Fusilli Pasta
Red Bell Peppers stuffed with Bulgur, Artichokes, Scapes and Red Onion
(smoked red bell peppers, smoked red onion, artichoke, stir-fried scapes, lemon juice, olive oil, salt and pepper)
Romaine Salad with Smoked Tomato Dressing
Scape Pesto over Fusilli Pasta
No ovens were used in the making of this dinner ;)
Although we did break out the smoker box -- our local roadside stand had some tomatoes and onions, so we smoked those in alder wood (along with the red bell pepper) for the salad dressing. Liz loves it (pureed smoked tomatoes, red onion, sherry vinegar, olive oil, salt and pepper) so much, that she says she could eat it as a soup.
The bulgur was a nice change of pace, and gladly soaked up all the artichoke, scape and smoked red onion essences and looked pretty stuffed in the smoked red bell pepper.
1 bunch of scape bottoms (use the scape tips for the bulgur)
3 tbs. toasted pine nuts (mixed use)
handful of basil (to taste)
salt and pepper (to taste)
cooked pasta (we used fusilli)
Boil the scape bottoms for about 7-10 minutes until softened -- they are very fiberous and need to break down. Add them to the vita-mix/blender with barely enough water to allow them to be pureed. Then add 2 tbs. toasted pine nuts, basil, salt and pepper and begin to puree again, slowly drizzling the olive oil into the blender until an emulsion forms.
In a pan large enough to hold the pasta, heat the pesto slightly, add the cooked pasta and turn to coat. Garnish with additional 1 tbs. toasted pine nuts.
Saturday, July 15, 2006
Vegetable Pot Pie
(smoked tofu, peas, carrots, onions, garlic, salt, pepper, thyme, oregano, veg stock, cornstarch)
Mixed Greens Salad w/ Garlic Miso Dressing
Twice Baked Potato
(organic russets, soy margarine, soy sour creme, salt, pepper)
the smoked tofu with alder wood was a great addition to the pot pies -- much better than the versions we remember from the early 70's ;)
Posted by tofu at 11:29 PM
Friday, July 14, 2006
Tempeh Wrapped in Grape Leaves and Phyllo, Choux a la Flamande, Braised Carrots and Parnsips, French Bread
Tempeh Wrapped in Grape Leaves and Phyllo
Choux a la Flamande
(Braised Red Cabbage, recipe below)
Braised Carrots and Parnsips
Our tribute to Bastille Day usually involves making Seitan Bourguignon, but it was a little too hot today (and... we were out of seitan). So tonight, we went with the tempeh wrapped in phyllo -- deep-fried tempeh brushed with rosemary infused olive oil, wrapped in rinsed grape leaves, wrapped again in phyllo and baked for 10 minutes. (and for anybody just coming to the site -- this phyllo is vegan, locally made in Cleveland, using olive oil instead of butter.
Choux a la Flamande
1 tbs. of soy margarine
1/2 of red cabbage sliced thinly
1 tbs. apple cider vinegar
1 apple, peeled, cored, sliced thinly
Melt the soy margarine in a pan large enough to hold the red cabbage. Add the cabbage and stir. Sprinkle the vinegar across the cabbage and turn to coat. Add salt and pepper to taste. Cover and let simmer for 10 minutes.
Uncover and add the sliced apple, stir to combine, continue to cook until the cabbage has cooked through, but still has a little bit of crunch left.
Thursday, July 13, 2006
Potatoes in Chile-Tamarind Sauce
(chickpeas, onion, garlic, tamarind, cumin seed, ginger, jalapeno, cumin, corriander, turmeric, salt, tomatoes, garam masala)
Yellow Beets and Coconut
(recipe from Maya Kaimal's great book "Savoring the Spice Coast of India")
(okra, tomato, red pepper, cumin, corriander, turmeric)
I had some extra time to make dinner, and wanted to try out some new recipes -- and it's odd to make Indian food during the week without Liz ;)
Potatoes in Chile-Tamarind Sauce
1 lb yukon potatoes cut in quarters
1 oz whole dried red chile
1 tsp cumin seed
4 garlic cloves, chopped
6 tbs. vegetable oil
4 tbs. thick tamarind paste
2 tbs. tomato paste
4 curry leaves
1 tsp. agave (or sugar)
1/4 tsp. asafoetida
cilantro (for garnish)
Boil the potatoes until just barely cooked through (especially important when using the yukon potatoes, because you don't want them to fall apart later). Drain and let cool.
For the tamrind paste, soak a good-sized chunk of tamarind for 20 minutes in hot water and then push it through a strainer to get the required paste. Or, if you can find it, use tamrind paste in a jar.
Grind the red pepper, cumin seeds and garlic together in a mortar and pestle (or food processor) to make a paste.
In a pan large enough to hold the potatoes in one layer, heat the oil and fry the paste, tamrind juice, tomato paste, curry leaves, agave (or sugar) asafoetida and salt until the oil has separated from the spice paste again.
Add the potatoes, stir to coat. Reduce heat to low, cover and simmer for 5 minutes. Garnish with the cilantro.
Wednesday, July 12, 2006
Raw Food Wednesday 7/12
(from Juliano -- mostly soaked walnuts, portobello mushrooms and herbs, covered with a marinara sauce and dehydrated for a couple of hours. topped with spring onion rings)
Chioggia Beet Ravioli
(wikipedia sez: "concentric rings of red and white flesh, giving a striking visual appeal when sliced" on a bed of Tomato Confit: diced tomato, olive oil, salt, pepper, nama shoyu, mustard seed, herbes de provence and onion seed, marinated overnight)
Caesar Salad with Carrot "Croutons"
After a week off... it's back to the dehydrator we go.
The leftover tomato "juice" from the confit could have been bottled as a sauce unto itself...
For the "croutons" take one carrot, peel into strips, dehydrate for a couple hours until shriveled up, grind them into a dust, and sprinkle on top of the cashew "cheese" and dehydrate for a couple of hours -- not only does it give the "cheese" a lovely color, it also gives a hint of sweetness from the concentrated carrot.
The Caesar dressing is also from the Trotter/Klein book and is celery, garlic, dates, water, olive oil, lemon, salt, pepper, white miso -- all thrown into the vita-mix until pureed -- very creamy and garlic-y. Even reducing the amount of ingredients by half, it was still plenty of dressing.
1/2 a papaya (peeled, seeded, chopped)
1/4 cup of coconut water
1/2 of a lime
pinch of cayenne
Combine the papaya, coconut water and lime juice, set vita-mix on "stun" -- top with the barest pinch of cayenne. Sweet, sour and spicy, yet cooling all at the same time.
Tuesday, July 11, 2006
Tofu a la Uva
(adapted from Diana Kennedy's book)
Plantain and Soyrizo Nachos
Tofu a la Uva
saute 1 onion, 2 garlic cloves for 5 minutes. add 1 tsp. mexican oregano, 1 tsp. smoked paprika (optional), salt and pepper to taste
chop 2 large tomatoes and add to onion, cook on med low for another 15 minutes until the tomato breaks down.
meanwhile, in a seperate pan (or wok) saute the extra-firm tofu (cut into 6 or 8 cutlets), then add 1 tbs (or so) of tamari at the end for that nice golden color.
take the tomato mixture and puree in blender, return to pan.
add 1 cup red wine
cook for another 5-10 minutes to thicken.
add (seedless) grapes and tofu (depending on how crispy you want the tofu)*
cook for another 5 minutes
serve over mexican rice pilaf
* We tend to leave the tofu out of the tomato mixture and just pour the sauce over the tofu on the plate, rather than immerse the it in the pan. Tastes good either way ;)
Monday, July 10, 2006
Garlic Rice Noodle Soup with Tofu
Papaya and Seitan Salad
(papaya, seitan, garlic, shallot, carrot, agave, rooster sauce on a bed of red leaf lettuce and a dressing of agave, rice vinegar, garlic, chile pepper)
(beet greens, savoy cabbage, shiitake mushroom, mushroom sauce with ponzu dipping sauce)
tonight's version of gyoza was a little different with the addition of the beet greens -- they're a wonderful alternative when you need a dark leafy green that pairs well with the earthy shiitake mushroom.
The papaya and seitan salad is always a treat -- hot, sweet, sour and salty.
as for the garlic soup -- it's one of our standby's... this is really more of a "to taste" list of ingredients than a full-on recipe. You can add more garlic if you want or re-arrange the proportions to your liking
3 or 4 cloves of roasted garlic
3 cups light veg stock
1 tsp. chile oil
1 tsp. tamari
enough rice noodles for two people
In a small soup pot, mash the roasted garlic into a paste and add to the veg stock. bring to a boil and add the chile oil, tamari and noodles. Stir to combine the ingredients. Cover with the lid and turn off the heat, and let sit for about five minutes. Pour into two bowls and top with stir-fried tofu, scallions and rooster sauce to taste.
Sunday, July 09, 2006
Roasted Beet Salad
(baby spinach, roasted beets, pine nuts, olive oil, sherry vinegar, balsamic vinegar, mustard, salt and pepper)
(wilted arugula, great northern beans, russet potato, carrot, onion, garlic, rosemary, thyme, veg stock, salt and pepper)
All in all, a very simple summer meal -- soup, salad, bread -- and the favas were just wonderful, pan-fried with just a little olive oil, salt and pepper. The beets were trimmed, coated with olive oil, wrapped in foil and roasted in a 450F oven for about an hour, then peeled, and cut into eight wedges...
Posted by tofu at 11:53 PM
Saturday, July 08, 2006
Deep-Fried Baby Artichokes
(with Saffron Aioli dipping sauce: vegenaise, garlic, saffron threads soaked in 1 tsp. of water)
(tomato, cucumber, red bell pepper, basil, garlic, bread, sherry vinegar, olive oil, salt, pepper, smoked paprika)
Iceburg Lettuce Salad
(dried cherries, pine nuts, garlic/miso/vegenaise dressing)
White Bean Stew
(great northern beans, cremini mushrooms, scapes, shallot, salt, pepper, smoked paprika, olive oil)
sort of a mini-tapas night -- the orphan tomatoes made a fabulous soup, the scapes gave a big garlic hit to the white bean stew, and the saffron aioli made us wish there were more baby artichokes ;)
Posted by tofu at 11:42 PM
Friday, July 07, 2006
Tomato and Potato Soup, Braised Leeks, Pugliese Bread, Morel Mushrooms, Grilled Radicchio, Mixed Greens Salad
Tomato and Potato Soup
(potatoes, garlic, herbes de provence, salt, water, tomatoes)
Grilled Radicchio w/ Balsamic Vinegar
Mixed Greens Salad with Dried Cherries and Pine Nuts
(dressing: vegenaise, white miso, garlic, pepper)
a little bit of this, and a little bit of that -- going through the fridge and seeing what was getting sketchy (hello, forgotten raddicchio!) -- and grocery store score! -- a case of orphan organic tomatoes (hello, soup!).
Posted by tofu at 11:22 PM
Thursday, July 06, 2006
Nopale and Portobello Mushroom Burrito
(roasted cactus, grilled portobello mushrooms, onion, garlic, soy cheese)
Tomatillo and Seitan Stew
(roasted tomatillo, garlic, onion, habenero pepper, cilantro, potatoes, seitan -- adapted from Rick Bayless)
(basmati rice, onion, garlic, mexican oregano, smoked paprika, salt, pepper, water)
mmmmm... cactus. Somehow I got the idea in my head last week to make a roasted nopale and mushroom burrito, and we finally got around to making it tonight. Good tasting stuff all around -- just remember to use an oven mitt to hold down the cactus when slicing off the needles. ;)
Posted by tofu at 11:56 PM
Wednesday, July 05, 2006
(bean threads, carrot, red bell pepper, rice noodles, red thai chile, scallion, tofu, tamarind, cashews, cilantro)
Caramelized Eggplant and Tofu with Jasmine Rice
Summer is TV's rerun season, so we decided to try the eggplant dish again tonight as well ;) It turned out even better tonight -- It's adapted from the "Little Saigon" cookbook by Ann Le -- the book has many Buddhist-style tofu recipes, but they all contain oyster or fish sauce -- so we just swap out with tamari and a little extra heat...
As I mentioned last week, because of family scheduling (and we're also on a bit of vacation this week) -- Raw Food Wednesday had to be postponed this week, but will return next week at it's regularly scheduled time...
Posted by tofu at 11:12 PM
Tuesday, July 04, 2006
(deep-fried corn tortilla, refried black beans, soyrizo, soy cheese, lettuce, avocado)
Mashed Plantains and Soyrizo
We had loaded up on the potato salad at lunch, and weren't really that hungry by the time dinner rolled around -- the reason being that Liz had an unfortunate experience with some hot sauce (the aptly named "Colon Blow") in which she put five drops on her Rice, Red Bean and Tofu wrap from lunch. It was four drops too many -- and the potato salad was the only thing to help cut the heat from her tongue and lips.
I think we may have found the next best thing to collagen injections for those Hollywood-type lips -- just coat your lips with the "Colon Blow" and just sit back and wait for them to swell to double the size ;)
Posted by tofu at 11:32 PM
Monday, July 03, 2006
Tofu Wrapped in Rice Noodles, Caramelized White Eggplant and Tofu over Jasmine Rice, Seared/Steamed Green Beans
Tofu Wrapped in Rice Noodles
(sauce: tamari, garlic, thai chile, sugar and lemongrass)
Caramelized White Eggplant and Tofu over Jasmine Rice
Seared/Steamed Green Beans
Yes, two dishes with tofu in them -- we each had picked a dish to cook, but I didn't realize that Liz's dish had the tofu in it as well... d'oh!
We had a little fun with the rice noodles tonight, wrapping the noodles around the tofu and caramelized onions, and then frying in in the sauce.
The eggplant was fantastic, as it cooked for about an hour and completely disintegrated and then coated the cubed tofu.
Posted by tofu at 11:35 PM
Sunday, July 02, 2006
Saturday, July 01, 2006
Okra and Tomato Stew with Fried Tofu
(soy maregarine, salt, pepper, paprika)
Green Bean Salad with Tomatoes and Cucumber over Romaine Lettuce
(vegenaise, shallot, salt and pepper dressing)
(not pictured, the mint juleps)
if the humidity makes it feel like we're in Louisiana, then so should the food ;)
Posted by tofu at 11:06 PM
In the new issue of VegNews (issue 50) is the "1st Annual VegWebby Awards" -- which starts on page 50
(sadly, not available online) (now available online).
Apparently, there must have been some kind of mix-up at the printers -- because listed under "Best Gourmand* Blog" is, um... this blog (bottom right on pg. 53).
Honestly, we had no idea -- Associate Editor Jenny Humphrey contacted me about a month and a half ago on deadline and we did a little quicky e-mail interview, but she didn't mention that it was for this... the picture to the right is the one they used in the issue -- a raw tomato gazpacho with sweet peas shoots, and in the background, shaved fennel salad and dehydrated sweet peas with olive oil, nama shoyu salt and pepper...
* "like a gourmet, only fatter"
Posted by tofu at 11:29 AM