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mfort foods list i was looking to do something a bit different from the pan fried or scrambled tofu dishes i love a good savory peanut dish and thought that it would go nicely with slabs of baked tofu i had this for dinner last night in wraps made from large leaves of green leaf lettuce along with some spaghetti squash i couldn t resist and spooned some extra peanut sauce on top lovely unfortunately i scarfed this down before taking a picture yes it was that good baked tofu with peanut sauce ingredients tofu peanut sauce jarred or homemade directions take a block of tofu and slice it into uniform 1 2 inch thick slabs press the excess water out by placing the tofu pieces on a flat surface lined with a double thickness of paper towel cover with more paper towels and place something heavy on top like a cast iron skillet let sit for 3 hours pour some of the peanut sauce in a container add the tofu and cover with more of the sauce be generous cover and put in the fridge and let marinate for a good 6 hours preheat the oven to 350 prepare a cookie sheet by lining it with aluminum foil and spraying with cooking spray or brushing it with olive oil lay the slices of marinated tofu on the sheet and spray lightly with cooking spray bake for 20 minutes take out the sheet and flip over the pieces hitting them again with the cooking spray and bake for an additional 15 20 minutes until golden brown and delicious the longer you bake it the denser and chewier it will be serve over noodles rice or in a wrap optional garnish with chopped peanuts lime and cilantro spicy peanut marinade ingredients ½ cup water ¼ cup creamy peanut butter 2 t soy sauce i used bragg s liquid aminos 1 t apple cider vinegar 2 t agave nectar 2 cloves garlic minced 1 small hot chili pepper minced add more to taste if you like it spicy directions mix the liquid ingredients together add the minced chili and garlic add the peanut butter and stir well with a whisk until the mixture is well combined notes i saw an ad for the tofu express which looks intriguing though really i can do the same thing with a plate a bunch of paper towels and a cast iron skillet and it doesn t cost me 40 i have to wonder though looking at it where does the excess water go is there a channel for it to run off and away from the tofu post a comment labels peanut spaghetti squash thai tofu what do you think be the first to leave a comment who has talked about this post sunday august 15 2010 mock tuna salad the july august issue of vegetarian times had a recipe for a mock tuna salad made from sunflower seeds i thought it looked intriguing and so yesterday when i was scrounging around for some sort of protein and fat dense food i stumbled upon the cup of pureed sunflower seed pine nut mixture i had left over from my nut cheese making adventure i thought that this recipe would be the perfect way to use it up after making some changes to the recipe based on my taste and what ingredients i had on hand i found that i was right once i tasted it i realized how often we may try to mask certain flavors with other stronger ones this dish was very reminiscent of my favorite way to prepare tuna salad because of the strong notes of dill and celery imparted by dill pickles fresh dill celery and celery seed i never never eat a can of tuna straight from the can no seasoning so really what i usually tasted in my salads were the melange of flavors from the many other ingredients the nori strips added that fishiness or taste of the sea that you d normally get from the tuna all that and i did not have to fight off my cat as i ate it a very satisfying salad mock tuna salad ingredients 1 cup soaked sunflower seeds and pine nuts olive oil or flax seed oil juice of 1 2 of a lemon 1 4 cup celery 2 dill pickles 2 t fresh dill 1 4 t celery seed small handful toasted nori strips 1 2 t vegan mayonnaise salt pepper directions in the food processor chop the soaked drained seeds and nuts very well drizzle in the oil and continue pulsing until the mixture is a rough pâté scrape the nut mixture into a large bowl and add the juice of 1 2 of a lemon finely dice the celery and dill pickles and add to the mixture chop up some dill crumble a small handful of nori strips and add to the bowl add the mayo celery seed and salt and pepper to taste mixing well serve on a green salad or in a whole wheat pita notes i was making sunflower and pine nut cheese and had some leftover pureed nut mixture which i used for this if you are going to make this from scratch take your mixture of pine nuts and sunflower seeds and put them in a bowl cover them with cold water and let sit for 4 hours drain them very well and let sit for an hour to air dry then proceed with the recipe the nori added a hint of the sea to this the original recipe called for dulse flakes but i have no idea where to purchase those or other seaweeds i can find nori pretty easily in my grocery store so i used that post a comment labels mock foods salad tuna vegetarian times what do you think 2 people left comments who has talked about this post saturday august 14 2010 jicama mango and avocado salad with lime agave dressing the sprightly yes i said sprightly can you dig it flavors of this salad dance on the tongue seriously that is all that i can descriptively say about this dish good god is it tasty with each successive bite my mmm mmm mmmmmms got progressively louder and more impassioned everyone knows that the mango s distinctive sweetness pairs well with the luscious creamy and fatty mildness of the avocado but tossing in julienned strips of jicama adds that crunchy dimension that makes this an especially satisfying salad the lime juice and agave nectar give the dressing a bright sweet tartness which fades to a slight after burn from the cayenne in short it is fabulous jicama mango and avocado salad with lime agave dressing serves two ingredients 1 jicama 2 mangoes 2 avocados 1 lime 1 t agave nectar non vegans may use honey although that will change the flavor 1 t flax seed oil or quality extra virgin olive oil pinch cayenne salt pepper cilantro for garnish directions make the dressing by juicing the lime and then whisking it with the agave nectar flax seed oil cayenne salt and pepper taste to adjust the seasoning pour into a large bowl peel the jicama and slice into thin strips place in the bowl with the dressing and toss with a fork to coat cut the mango flesh into cubes and add to the bowl cut the avocado flesh into cubes and add to the bowl tossing well to mix pour into two bowls garnish with chopped cilantro and eat notes i prefer the lighter flavor of agave nectar to honey now honey tastes almost cloyingly sweet to me since i have stopped using it see my thoughts on jicama here never cut a mango before and are not sure how to do it the best way to learn is to see someone else cutting it and since i neglected to take step by step pictures i have no tripod anyway and because i am feeling lazy today i will link you to an excellent demonstration how to cut a mango need to know how to cut an avocado check it out here post a comment labels agave nectar avocado jicama lime mango salad what do you think be the first to leave a comment who has talked about this post friday august 13 2010 i feel good no i really do i ve only been back to eating vegan for a few days and i have been sleeping better feel less sluggish and praise be my jeans felt less snug this morning when i put them on i really doubt that i ve been burning huge amounts of my fat stores the past 2 3 days most likely it is just my body finally getting rid of all that water i ve been retaining i ve felt like a camel for the past month one of the many reasons i dislike summer i honestly have no idea if eating vegan has had anything directly to do with getting my fluid retention under control but i am grateful for whatever is doing it breakfast i had my new favorite raw apple breakfast this morning i ve been looking forward to eating this when i get up in the morning now though there will still be those morning when i need a plate of scrambled tofu to stand in for a mess of eggs ingredients 1 apple cored and sliced into 8ths today i used a ginger gold 1 4 cup old fashioned oats 1 t almond butter 1 t whole flax seeds ground 1 t agave nectar nuts berries and seeds i used a trail mix i made of sunflower seeds roasted pumpkin seeds roasted edamame dried blueberries and goji berries directions pulse the apple oats and almond butter in a food processor until chopped put in a bowl and sprinkle with ground flaxseed agave nectar and nuts berries and seeds so my younger daughter and i went to the grocery store this morning and spent a fortune in the produce aisle insert generic rant about the high cost of healthy foods versus the low cost of crap processed foods but i have a fridge packed with greens and my counters are overflowing with baskets of fruits and vegetables the stuff of culinary inspiration possible meals for the next week include some indian inspired cauliflower curry like this or aloo gobi marinated roasted eggplant and zucchini on homemade multigrain sub rolls a salad of raw green beans with fresh lemon juice flax seed oil garlic and dill spaghetti squash with tomato and fresh basil somewhat like this one sweet and spicy carrot salad mango jicama and avocado salad in some sort of lime and agave dressing i m winging it as you can see 8 14 update i made it here avocado and cucumber soup with fresh dill any number of fresh fruit smoothies now about cheese i still have not pin pointed what it is about cheese that is so appealing is it the taste itself or the creamy full fat mouthfeel of the stuff i have really enjoyed the cashew cheeses that i have made though i have to make sure to process everything until it is truly creamy it takes a lot longer than you might think for the nuts to break down all the way to a rich creamy texture mind you when it is grainy it is still mighty tasty but more like a nut butter than a nut cheese yesterday i stumbled upon this blog post on raw nut cheeses and saw that some of them were based on a recipe for raw cheese with spring onions i started soaking the sunflower seeds and pine nuts and just have to process everything in the cuisinart i am also thinking about doing a few fancy things with a probiotic capsule some cheesecloth and a strainer that i saw yet another person doing with their sunflower seeds cheese so this ought to be very exciting lol i am looking forward to tasting the result i ll post pictures and my adapted recipe as soon as i ve got them let s see what else midway through writing this i realized that i had forgotten to pick up some ginger root ok so i remembered to put down the jicama on my list and surprise surprise my store actually had it but i neglected the ginger root which is necessary for at least 3 of my planned recipes where is my head so anyway that means another trip to the store my 7 year old is thrilled to pieces not really about another trip to the store today though i have to say she is being adventurous and trying out these dishes all good things come to those who wait right have a great friday the 13th post a comment labels apple feel good indian food menu raw what do you think be the first to leave a comment who has talked about this post thursday august 12 2010 red lentil and quinoa stew this was so good that when i tasted it to adjust the seasoning at the end i uttered something that was both really profane and really really obscene for the sake of people s sensibilities i won t repeat it here once again i am at the scraping the pantry stage of the grocery cycle where i challenge myself to create delicious dishes with just what i have on hand forcing myself to make substitutions as needed since i am eating vegan again this brings along an additional layer of complexity as i may try to veganize old recipes at the moment i have very few vegetarian vegan specialty items like tempeh or seitan but one thing i do have in abundance is a whole mess of dried legumes i am silly with them in fact from black eyed peas to black beans and great northern beans to a variety of split peas and lentils i made my wonderfully spicy lentil soup yesterday with those earthy brown lentils and today decided that i needed more spice and more lentils so i adapted my take on red lentil dhal and created a red lentil and quinoa stew after i had devoured my bowl of the stew my 7 year old daughter came over and sniffed the bowl cautiously before asking me is this some kind of soup mommy i told her that it was and that it was yummy and she asked for some saying it looks like a carrot soup yes i said there is some carrot in there and ladled out a bit for her to try yum she said giving me a thumbs up sometimes mommy just flat out rocks the house and gets it right edit the kid scarfed down two bowls of this stew that s right two red lentil and quinoa stew ingredients 1 stalk celery diced finely 1 medium onion diced finely 1 2 red bell pepper diced finely 1 2 cup of grated carrot 1 large clove garlic chopped about 2 t 1 4 cup diced tomato 3 4 cup red lentils 1 2 cup quinoa 5 cups water or broth 1 t tomato paste onion powder garlic powder chili powder coriander cumin turmeric 1 bay leaf hot sauce directions heat 2 t olive oil in a saucepan over medium high heat add the chopped onion and celery and saute for 2 minutes add the bell pepper carrots and garlic stirring well after 5 minutes or so when the vegetables have softened significantly add the tomato and stir well add the spices and let cook for a minute add the red lentils and quinoa turn the heat to high and add the water and the tomato paste bring to a boil then reduce heat to medium low keep covered and let simmer for 30 minutes taste and adjust seasoning here s where i add the hot sauce simmer uncovered another 15 minutes until the lentils are no longer crunchy fish out the bay leaf serve adding more hot sauce as your palate dictates today my palate commanded a heavy hand with the cholula notes i used half red quinoa and half white quinoa 1 4 cup each but it would be delicious with either one of those or black quinoa if you can find it i could not find my coriander powder in the horror show that is my spice cabinet but i did have a jar of coriander seeds so i broke out my handy mortar and pestle and crushed them up if you decide to do this be sure to crush the seeds very thoroughly so you don t have to bite down on the sharp husks of the coriander seeds although i use whole coriander in some indian dishes those sauces tend to simmer for a very long time softening the seeds if this is too much work for you then make sure that your coriander powder is easily accessible i was purposely vague about the seasoning amounts today because well i didn t even measure anything out i just salted everything although i can tell you that i used about 1 2 teaspoon of coriander seeds and about the same amount of ground cumin and only 1 bay leaf...