Thursday, October 31, 2013
Saturday, October 26, 2013
Friday, October 25, 2013
BBQ Portobello Stems
Not so much "dinner" as much as "a series of tasty appetizers" -- starting with these little guys, the stems from portobello mushrooms which were smoked, split down the center, skewered and basted with BBQ sauce, and finally grilled. Liz now wants to go to the store and see if they'll give her the stems they were probably throw out anyway. ;)
Here's the rest of the meal, before the hordes descended and ate it all... Liz made the baguettes (one per person please) and the artichoke dip, I did the Braised Leeks (recipe)
Posted by tofu at 11:32 PM
Friday, October 18, 2013
Risotto with Artichokes and Pesto
We made our usual base risotto recipe, but at a request by our daughter we added artichokes. Smart kid.
Also hiding in there is some of the pesto we made from the big batch of basil we harvested not long ago and some hickory-smoked tofu and greens.
Posted by tofu at 11:28 PM
Saturday, October 12, 2013
Mashed Potatoes and Gravy
We tried something different with the tofu this time -- portioning it by cutting the square block in half (to make two big long rectangles), smoking it with hickory and then browning it on all four sides with a splash of tamari at then end of cooking for a nice crust. Then we finished it off in the oven at 350°F for to 15 minutes to cook it all the way through.
The fun part was slicing it on a bias and spreading it out to be covered by the gravy (pan-dripping, Einkorn flour, veg stock, salt and pepper).
Posted by tofu at 11:18 PM
Saturday, October 05, 2013
While we've been making our own raw sauerkraut for a while, we recently picked up "Mastering Fermentation" by Mary Karlin and have been making a vegan version of Kimchi and Ginger Beer from the book -- with great success.
On the right is the ginger "bug" used to start the process -- we've only had one slight "blowout" with the ginger beer over carbonating, but overall they've turned out great!
Posted by tofu at 11:20 PM