Saturday, May 31, 2014

BBQ Tofu Tacos

Dinner 05/31

BBQ Tofu Tacos

The tofu was smoked for 30 minutes with Pecan wood, then tossed with tamari and pepper, dredged in a flour, salt, pepper & smoked paprika mixture, dipped in vegan buttermilk (soy milk & vinegar), and dredged again. Finally it was deep-fried at 375°F, removed, drained and tossed in a wok with a spicy, sweet & sour BBQ sauce.

The corn taco shells were grilled and stuffed with the tofu, shredded cabbage, sour cream, vegan cheese and more hot sauce.

Friday, May 23, 2014

Ravioli with Tomato Sauce and Roasted Broccoli

Dinner 05/23

Ravioli with Tomato Sauce

Roasted Broccoli

It's been a while since we made ravioli -- mainly because the last time we made some they lasted for more than a year.

This time we took the same basic dough recipe (below) and filled them with a combination of TVP (texturized vegetable protein), smoked tofu (crumbled, fried and splashed with tamari), sauteed onion & garlic, salt, pepper, nutmeg, oregano and thyme.

Ravioli Dough

2 cups Einkorn flour (or AP flour)
1 tsp. salt
1 tbs. olive oil
2 tbs. vegan cream cheese
1/4 cup water (add more if needed)

Mix the wet ingredients into the dry ingredients by hand in a large mixing bowl, until a dough starts to form. Remove from the bowl and on a clean surface that's been dusted with flour, knead on countertop for 5-10 minutes. Roll the dough into a ball, wrap it in plastic, and let rest at room temp for 15 minutes.

Here what we wrote the last time:
To assemble, we used a pasta roller attachment on our KitchenAid (as shown). You start on thickness number "1" and after each pass, change the setting until you eventually roll it to a "4" using the Einkorn flour -- if using AP flour you might get to a "5" -- although with a hand cranked roller we've gone as thin as a "6" or "7" (YMMV).

To finish, we topped it with a somewhat spicy tomato sauce and roasted broccoli on the side.

Monday, May 19, 2014

Papaya, Tofu and Rice Noodle Salad with Black Sesame Seeds

Lunch 05/19

Papaya, Tofu and Rice Noodle Salad with Black Sesame Seeds

A delightful lunch salad made from leftovers (cut tofu fried for a second time) and papaya cut into strips, tossed with a rice wine vinegar and sesame oil dressing and topped with black sesame seeds.

Saturday, May 10, 2014

Corn Dogs

Dinner 05/10

Corn Dogs

Corn Dogs, people... Corn Dogs!!!

(did I mention the Corn Dogs? because... Corn! Dogs!)

Gluten-Free dogs dipped in batter, deep-fried and consumed in a hurry.

The batter is adapted from here, using Einkorn flour, rice milk, half the sugar and deep-fried at 365°F