Sesame Infused Tofu & Snow Peas

Ok, for those of you who are anti-tofu, try this. I know, I know. It's tofu. Most people haven't tried it before and those who have often don't like it. This is why: I never used to eat tofu because it sounded... well, gross. Then I tried to cook it. I hated it--but that's because it wasn't prepared properly. When properly seasoned and prepared, it is the most healthy and versatile protein that is quick-cooking too. I made this dish in about 15 minutes.

Tofu novices: tofu is a block of soybean that has a neutral taste that absorbs whatever seaonings you add. By itself it tastes like potato/egg combined. I like to use marinades to flavor it. I made this yesterday and even my tofu-hatin' sis remarked at how delicious it smelled while cooking. If you've never cooked with toasted sesame oil, please try it. It is absolutely delicious!

Recipe:
Block of firm tofu
1 TB toasted sesame oil
1/4 c soy sauce or Bragg's Liquid Aminos
1 TB Mirin (rice vinegar)
2 tsp sugar
2 tsp sesame toasted seeds (optional, but they add so much flavor)
Ginger (fresh is best, but ground will work in a pinch)
1 clove garlic (powdered is ok)
1 c snow peas
1 c shredded carrots
1-2 TB vegetable oil (I like canola)
2 TB water
Rice

1. Drain tofu and cube. Marinate in soy sauce, sesame oil, mirin, & sugar for at least 45 minutes. Bake at 375 for 15 minutes or until all nice and crispy golden brown on the edges.

2. While tofu is baking, toast sesame seeds in a pan until golden over low-med heat. When they start to smell all nutty and yummy they are probably done (about 10 minutes, but stir so they don't burn). You can cook your rice now too.

3. Toss garlic, ginger, water, and snow peas into a large pan. Saute for 2 minutes until snow peas are tender-crisp. I like to add a Tb or two of the marinade to the pan.

4. Add tofu to pan and combine. Top with toasted sesames. You can also create an interesting plating for this like I did in the photo using a rice mold. Use a ramekin or a teacup--whatever you've got. Sometimes it's fun to be fancy!

Vegan Food Ideas

Tofu Steak Over Savory Quinoa with Mushroom Sauce

 1. Marinate a thawed frozen block of sliced tofu in vegetarian beef style boullion for at least an hour. Add whatever spices you like.

2. Sautee in a skillet while the quinoa boils in the same boullion.

3. In a seperate skillet saute mushrooms in vegan margarine or olive oil until golden on the edges. Season with sea salt and cracked pepper. Add some of the boullion to the pan and thicken with corn starch. Add oregano. Liquid Smoke is also good for the marinate and the sauce.

4. Plate the quinoa and stack the tofu steaks on top. Drizzle sauce over the plate. The steak above is pictured with a simple herbed carrot saute. 

Chickpea Salad In Tomato Cup

1. Mash 2 cans of chickpeas in a bowl or a food processor.

2. Add 4 TB vegan mayo (I like Vegenaise), 4 tsp Dijon mustard (Grey Poupon is my favorite), 1-2 TB pickle relish, sea salt, pepper.

3. Mix all together. Serve on bread, by itself, or stuffed into a freshly picked tomato. The one in the picture is from my Mom's garden:-)

Wild Rice & Chicken Vegetable Soup

1. In Lg pot add 8 c vegetarian chicken-style broth, 4 c water, 12 oz of whatever chicken style protein you like (seitan is my favorite!), 3 carrots & celery stalks chopped. Meanwhile in a seperate pot cook 1 c wild rice.

2. Add seasonings: 1-2 TB Olive oil, 1-2 cloves garlic, 1/2 minced onion (2 tsp flakes), 1 tsp thyme, sea salt, pepper.

3. Bring to a boil then reduce to simmer until veggies are tender.

4. Toss in the rice, 1 c frozen peas & 1/2 c chopped fresh parsley.

This soup is good without the protein as well.   Make a double batch and freeze some for later--perhaps for a rainy day when a hearty soup is in order, but your motivation isn't.

Vegan Pizza with Daiya Cheese and Yves Veggie Pepperoni

Vegan Deep Dish Chicago Style Pizza

This crust recipe is one that is staying a secret for now. The crust is so delicious it's insane!

Homemade Herbed Breadsticks

These are delicious served with a small bowl of high quality extra virgin olive oil. You can infuse the oil in advance with a little garlic and herbs. They are also great served with a hearty soup on a rainy day, or slathered in vegan margarine straight out of the oven, all warm and yummy.

1. Make whatever yeast dough bread recipe you like. Allow it to rise.

2. Fold in any combination of herbs that you like. (For the sticks pictured I bought whole fennel seeds and crushed them in my mortar and pestle to release their aromatic oils. That's my favorite part because the scent makes baking these fun. I also crushed some red pepper into the dough.)

3. Roll dough out into a rectangle. Cut off 1" strips. Twist each strip and lay it on a cookie sheet.

4. Bake at 375 degrees for about 15 minutes. Your kitchen will smell divine!