Tag Archives: tofu

More Blueberry Love

Did everyone incorporate lots of red into their days today?

…I didn’t. Unless you count “red” bananas.

I had to run to the co-op and Hannaford after my failed shopping trip the other day. I saw these adorable little babies and read:

slightly sweeter than a yellow banana, red bananas also have a subtle raspberry taste…

I was sold. I’ve never had a red banana.

…and I still haven’t had a red banana, but would it be weird if I’m psyched for breakfast tomorrow already?

I’m going to be so disappointed when I unpeel one of the precious little babies and discover it looks that same as a yellow banana, aren’t I? I’m imagining it to be…I don’t know…fuchsia or something.

Luckily, the co-op is never in short supply of dates.

Thankfully, they even stock the vegan ones.

It’s hard to find non-vegan dates these days, let me tell you.

Speaking of odd labeling tactics, though – my mom (cute as she is) was telling me how the peanut butter she always buys tasted different to her, and when she looked at the label realized she bought the “vegan” one.

Mom, a lot of peanut butter is vegan anyways…”

(p.s. can I get a high five for only buying what I need at the co-op today? I swear, that store is a booby trap. So much temptation. I do not. need. a giant tub of carob powder. I do not. need. more flours until I finish one up. I do not. need. any of these fancy granolas.I do not. need. one of every dried fruit/nut/jam known to man)

Anyhow. My day actually had nothing to do with Valentines day, pink or red. It didn’t feel very Valentines-day to me this year.

I’m not sure what Valentine’s day “feels like,” but apparently it’s something more than an ordinary day.

Or maybe I’m just still a little bit bitter about my failing and flailing Bruins.

Or the fact that I had to function on about 6 hours of sleep today because a. this sinus congestion is a total PITA at night, leading me to wake up about every two hours to blow my nose, b. I happened to get a little enamored with the Grammy’s when I realized they were on, and c. I’d keep trying to fall asleep and I’d have a million and one ideas flood my brain.

But first thing’s first. First, the breakfast I woke up to.

While I was blog-surfing last night, I saw Averie’s newest microwave banana oat cake – a blueberry banana oat cake! The oat cakes sort of remind me of a quicker banana scramble…and so when I saw the addition of blueberries, figured why not make a blueberry banana scramble?!

To make things super streamlined (and allow myself an extra twenty minutes of sleep in the morning) I mixed everything together before I went to bed. This left me with a consistency very similar to that of a breakfast cookie come morning. I added a bit more milk and then plopped it in a pan.

Lets pause and think about how cool the word “plopped” is. It gets my vote for best onomatopoeia. Say it with me: “…plop.”

Blueberry Banana Scramble

with coconut and ginger and a cashew-blueberry sauce

  • 1/3 c. quick oats
  • 1/2 a banana
  • 1 T. wheat germ
  • pinch ground cinnamon
  • 1/8 t. ground ginger
  • 1/2 T. shredded coconut
  • 2 T. blueberry yogurt
  • 1-2 T. milk of choice
  • 1 t. chia seeds
  • 1/4 c. blueberries (I used frozen)

Mash everything together. If preparing this the night before, you will need to add a bit more milk come morning. Transfer mixture to a greased, preheated pan and flatten. Cook until golden on both sides.

See here for the blueberry-cashew butter sauce

As for that tofu? Well, I’m muddling through it still. Another scramble, this time with pasta sauce instead.

You would think that with all of the things I make myself, I would make my own darn pasta sauce, but no. I still buy the jars.

And yes, I burnt my onion rings.

Okay, so I need to know your favorite onomatopoeia. Just because.

Ever had a red banana?

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24 Comments

Filed under banana, banana scramble, breakfast, dates, dinner, healthy living, recipe, tofu, vegan, vegetarian

WINNERS! (and Blueberry Yogurt Pancakes)

I think my butt hurts from sitting on it so much today.

Usually if I say that, I’m half kidding, knowing I didn’t just sit all. day. long. But that’s really the extent of what I’ve done, save for the 15 minutes I decided to do random workout moves so I could regain feeling in my limbs.

I had a bunch of work to get done today for one class in particular, a ton of work on a top-secret mission of mine that is proving to be quite a project as well as designing some things for a couple of lovely bloggers, and add to that the fact that we had company coming at 11:00 and a Bruins game on at 12:30, I knew I was going to have to work hard to make the most of my morning.

Yes, the Bruins game does take precedence over everything else on that list. D’uh!

I was fueled by the best, however. Maybe it’s weird, but I hate using this yogurt as a snack/part of a meal/whatever. It just seems too expensive to eat all at once. Is that normal? Instead, I like to make “sauces” with it for pancakes. Or heck, add it to the pancakes.

Usually I get vanilla, but they were out of stock of it last time I went. Major bummer. Either way, I also put off eating these for the said price reason. The best-by date was nearing, though, and I figured that it being blueberry flavored and the fact that I caved and bought frozen blueberries the other day was pretty much destiny.

I am frugal. Slash cheap. Sue me. I have high hopes for this summer’s show season with the boy.

Oh, right; the recipe. Because you’re not sick of my pancake recipes yet. (that’s a joke.)

Blueberry-Spice Yogurt Pancakes

  • 1/4 c. flour (I used graham, based on my obsession)
  • 1 T. (generous) cornmeal
  • 2 t. chia seeds + 2 T. water (mixed in a small cup)
  • 1 1/2 t. baking powder
  • 1/2 T. shredded coconut
  • 1/4 t. cinnamon
  • 1/4 t. ground nutmeg
  • 1/4 c. seltzer water
  • 2 T. blueberry yogurt
  • 1/4 c. blueberries (I used frozen blueberries that were uuuuber tiny – you might need more/less)

Combine all dry ingredients in a bowl. Add in the chia egg, seltzer and yogurt. Fold in the blueberries.

Pour onto a preheated, greased skillet and cook until golden brown on both sides.

Blueberry-Cashew Butter Yogurt Sauce

  • 1 T. cashew butter
  • 3-4 T. blueberry yogurt
  • almond milk, to thin as desired

Whisk everything together. That is all.

The seltzer water is a baking trick I learned from Sarena. I wouldn’t say it is critical for the recipe – if you don’t have it, just use a milk of your choice (don’t sub plain water!) The carbonation makes them a bit lighter than they would be otherwise, though.

Does life get any better than blueberry pancakes?

No. Well, maybe it would had I used fresh lemon zest and juice – but I’m saving the lemons I have in case I need them to make lemon poppyseed cookies for a winner.

Yes, I’ll get to the winners.

But first: I think I’ve deduced that the Nasoya tofu is better when you are looking for more of an eggy-type dish. For me anyways – everyone else seems to love it so I think I just have high tofu standards.

There could be worse personality traits, don’t you think?

Barbecue scrambled tofu a la Matt.

Of course, after I added spinach, shallot and garlic, I realized I essentially made a deconstructed BBQ Spinach and Tofu Sammie.

Old loves die hard.

Onwards and upwards: The real reason you’re all reading this/”reading” this but really just skipping down to this part:

Did you know that wordpress has a little “hide/show kitchen sink” button in the add new post screen? I never had any idea, and had been missing Windows Live Write solely because I knew how to change font color and size as I saw fit.

Oh, right. Giveaway winners.

First winner issss…

Comment #45, Averie!

And secondly…

Comment #54, Mary!

And seriously, wordpress needs to number their comments or something. There’s nothing like counting down 50 comments on a computer screen.

ANYWAYS! Congratulations, ladies! Your wish is my demand. Shoot me an e-mail with your choice and I’ll hop-to.

Thank you to everyone for entering, though – I was shocked at how many people got involved with this giveaway!! So I will definitely be doing another one sooner rather than later 🙂

19 Comments

Filed under blueberries, breakfast, coconut, dinner, healthy living, pancakes, recipe, tofu, vegan, vegetarian, veggies

Drunk on Brownies

It’s a heat wave!

I think I finally see the light at the end of the tunnel that is the deep-freeze of January and February. It reached 30* today, and isn’t supposed to be below 20* (during the day) all week.

I am a happy girl.

Who had a wonderful ride on a happy pony.

Life is good.

And so is BBQ spinach and tofu.

My white balance, however, is not so good. Just pretend otherwise for the time being, m’kay? Please?

So remember how I’ve been saying I was now only going to buy the Vermont Soy tofu that I’ve proclaimed my love for?

Well, I guess I lied. For the sake of convenience (as well as the fact that I’m cheap and had a $1 off coupon thanks to the heads-up from Matt) I picked up some Nasoya Plus on my shopping-trip-gone-wrong yesterday.

I’m not gonna lie. I think I’m a Vermont-Soy-only kinda gal. Nasoya just doesn’t hold a candle. I’m not sure if I’m just spoiled or what. But the Vermont Soy tofu is so much easier to work with. I’m not sure that the taste is a huge difference, but at least I don’t need to press it for about five hours with my body weight in paper towels. And it gets a better “crust” and has a better texture all around. I’ll step off my soapbox now. One last thing, though, since every story has a moral…

Moral of the story: Vermont Rawks.

But I made do with what I had.

I hate to make a big deal out of a sandwich, but this simple combination is stupid good. And with it having a combination of onions and enough garlic to kill a cow, it lets you see who really enjoys your company enough to still hang out with you after eating it.

For one sandwich:

  • 1/4 of a small yellow onion, sliced
  • olive oil, for sauteeing the onions
  • 2 cloves garlic, minced
  • 1 “serving” (a.k.a. however much you want) tofu
  • salt and pepper, to taste
  • hefty handful spinach
  • 1-3 t. barbecue sauce, to taste
  • 2 slices bread
  • earth balance/butter/whatever for grilling the bread

For maximum efficiency, you can do everything pretty much all at once: preheat a small pan over medium heat, adding enough oil to thinly coat the bottom of the pan. Add the onions and sautee, stirring occasionally, about 7-8 minutes, or until golden brown/beginning to get carameliz-y. Or just a little burnt if you’re like me…anyways. Meanwhile, preheat another large pan or griddle over medium heat. Place the tofu on the pan and spread a little earth balance/butter on one side of each of your slices of bread. Add to the pan with the tofu. Cook the tofu until it gets a little bit of a crust on it, and the bread until golden.

When the onions are done, transfer to a dish and add the spinach and garlic to the same hot pan. Cover and allow to wilt, stirring in the BBQ sauce. Once good and sloppy (trust me, it will be) assemble your sandwich by layering the onions on top of the bread, followed by the spinach and then the tofu.

After eating this, you’ll be a greasy grimy mess, but you’ll still have the satisfaction of knowing it’s really not all too greasy and definitely not grimy.

And because I wanted to be really stinky when I start sweating tomorrow, I decided to polish off the day with onion rings in which I used garlic salt in the breadcrumbs instead of regular salt.

And thanks to L, I even had real breadcrumbs to complete this mission with! I was as happy as a kid in a candy shop.

Who’d-a thought this turned out to be way easier than crushing a bunch of pretzels.

Oh, and by the way – cutting that onion totally reduced me to tears. I have been so sensitive to cutting onions lately. I don’t remember always being this way but I guess I should just be happy that I’m getting pretty skilled at slicing onions with my eyes clenched shut. I even got them nice and evenly sliced!

I’m kidding.

I am now proclaiming myself an onion ring fiend.

It’s just a shame I can’t find them this good anywhere else.

Badoom-chh!

Luckily for you guys, this is a recipe that Isa chose to share on her website.

Second on the plate: no, I will never tire of sweet potatoes.

I’d call it a rut, but I prefer to call it a groove.

That gross looking yellow plop?

Curry hummus. Oh kale yes I went there.

I can’t take the credit for this genius, though – I saw it whilst flipping through Eat, Drink and Be Vegan. I did simplify it, though:

  • 1 can chickpeas (I used a 19 oz. can which I think is a little larger than most?)
  • 1 clove garlic
  • 2 t. curry (the curry powder I have is a sweeter curry, I think. I’m not a curry connoisseur, though.)
  • pinch salt
  • hefty pinch dried chives
  • handful raisins

Drain the chickpeas, reserving the liquid in a cup or bowl. Add all ingredients except raisins to processor. Blend until smooth, adding in the reserved liquid as necessary. At the end, add the raisins and pulse a few more times to combine.

The “reserved-chickpea” trick is from Appetite for Reduction. I am a cookbook fiend lately, obviously.

By the way, try to stop eating this by the spoonful after your tenth spoonful straight from the processor. It’s really good on sweet p’s or onion rings and does deserve to show you that.

And since I was on a pieces-parts theme for dinner, tofu also made an appearance. Kind of.

Most of it was eaten before it made it to the plate. Sorry. I was waiting for the onion rings to finish cooking and it was right there! I couldn’t resist.

I followed the concept of this recipe for the ‘fu, but basically just reduced it to a combination of cashew butter, lime juice, salt, pepper and dijon mustard. It needed a hint of honey, but was otherwise just as good.

Rounded out by a spot o’ wine.

Okay, so maybe not quite. This cabernet brownie was in the Foodzie box I received yesterday. As you know, I’m usually saying I’m not a brownie person, but lately I’ve come to appreciate chocolate rather than feel it’s overrated.

See guys, there’s still hope for me!

I was surprised to discover I actually really liked it! Probably because it uses a weird flour. I’m a sucker for any  kind of different flour.

Like most things like this, though, it was so sweet after a couple of bites! Mreh, well.

At least if you have it you can say your drunk on brownies, whether you are or not. It’s got a ring to it, don’t you think?

What’s a simple sandwich combination that you love?

*****

DON’T FORGET! You have until tomorrow to enter my giveaway!!

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Filed under baking, chickpeas, cooking, curry, dessert, dinner, food, foodzie, healthy living, hummus, indian, lunch, recipe, sandwich, sweet potato, tofu, vegan, vegetarian

Orange-Cashew Tofu

And yet again, I win the “world’s worst mother” award. It’s a good thing I’m not a little-kid person, because otherwise I’d probably leave my kids waiting for me in the rain after school when I was supposed to have picked them up an hour ago.

I didn’t ride Teddie Thursday because I didn’t feel like dealing with the snow.

I didn’t ride Teddie again today because I didn’t feel like dealing with the cold.

Truth be told, he’s probably not complaining – but it’ll probably be too cold again tomorrow, and the little bugger’s bound to be a handful for me on Tuesday! I even did an extra-long workout in attempts to kill time and give it a chance to warm up.

Unfortunately for me, “warm up” meant it raised a couple of degrees…from 10 below to allllmost 0.

Anytime you feel your nostrils freezing and your lungs burning when you step outside, I declare too cold to ride. Yes, I give you in the colder regions permission to poke and laugh at me.

Instead, I took the unplanned “morning off” to search for more ways to sell artwork other than just my Etsy. Including attempting to photograph a shot I printed, matted and framed yesterday.

Wouldn’t this look lovely hanging in your home?! I think so. (kidddding. Well, not really…)

Anyways. I won’t lie about being a leetle bit excited that it being so cold gave me an excuse to watch a mid-day hockey game against the Penguins. Usually I hate laying/sitting down and watching the tub in the middle of the day…but curling under covers and snuggling with a cup of hot tea was just the perfect activity for a cold day.

It was at this point that I got so upset I decided I might as well start marinating my tofu...

Oh, who am I kidding. I didn’t watch this game curled under covers, I watched it screaming and shaking my fist at the television. I sound a lot more sane if I just leave it at “sipping tea,” though.

...and it was at this point that I abandoned my tofu on my photography chair and went running back into the room.

….aaaaand, we lost. I’m just going to say they felt bad for the Pens after beating them so bad last time. That’s why we passed the puck to them so often, right, Susan? (just heckling – I’m happy for your boys. And you being a fan makes me not feel so grumpy about losing, because I’m sure it made you very happy.)

What better way to lessen the blow of a bad game than good food, right?

I’m talking tofu, not takeout.

One recipe that stuck out to me while flipping through ED&BV was the cashew-ginger tofu. Ironically, I liked it a lot more before I read the ingredients past “cashew butter,” but I was pretty well sold on the title and the fact that it uses cashew butter alone.

…and then I read the rest of the recipe and decided I probably wasn’t going to like it as it used tamari.

Not surprisingly, I did my own thing.

And loved it. A lot. Of course, one thing you guys miiiight not know about me is that I’m a closet cashew butter freak. Best nut buttah evah? I believe so.

The mellow flavor of the cashew butter combines so perfectly with the subtly sweet orange juice and orange zest, and the soft spice given from the ground ginger and clove. This tofu would be wonderful atop a nutty grain like bulgur or brown rice, preferably one seasoned with more orange and dried cranberries, too!

Orange-Cashew Tofu

Inspired by Eat, Drink and Be Vegan’s Cashew-Ginger Tofu

Serves 1 as a main, 2 as a side (?)

  • 1 serving tofu, as indicated on the box (for me, 1/5th of a block)
  • 1 T. cashew butter
  • zest and juice of one orange
  • pinch of ground ginger
  • pinch of ground clove
  • 1/4-1/2 t. honey (I’m sure agave or maple syrup would be just as good if you’re vegan, or it could probably even be omitted)
  • 1-2 T. water as needed

Slice the tofu into approx 1/4″ slices, and then cut into triangles. In a small bowl, whisk together remaining ingredients until smooth. It will look like it’s separating at first, but if you whisk fast enough it will come together in no time. (yes, you might need to use your big muscles) Pour half the cashew mixture in a small sealable container, and then layer in the tofu. Pour remaining cashew mixture over top, cover, refrigerate and let sit at least one hour.

When ready to bake, heat a drizzle of oil in a nonstick pan. Spread out the tofu and cook until golden on both sides. Reserve the marinade in the container, and serve by drizzling it over top. Note that you could probably pour it in the pan while the tofu is browning, too, and cook until it gets thicker, but I wasn’t sure that it wouldn’t get “thick and pasty” like the original recipe warns of. Next time, I’d give it a try, though, as it was a little liquidy still.

What’s that? You want to know what that mess is I served it with?

Oh, okay…

That, believe it or not, was my attempt at a neat plating arrangement, but it really just backfired.

Once I tasted it, I didn’t care, however. Because this meal was good.

  • 1/2 medium yellow onion, chopped
  • 1 clove garlic, mashed
  • 4-5 large white mushrooms, chopped
  • 1 medium carrot, grated
  • 2 handfuls spinach
  • juice of half an orange
  • zest of one orange
  • ~2 T. dried cranberries
  • salt and pepper
  • pinch of nutmeg

Heat olive oil in pan, add in onions. Cook until almost translucent and tender, add in garlic. Stir, add in mushrooms. Season with salt and pepper, cook until tender. Add in carrot, cranberries and juice of orange. Cook until most of the juice has been absorbed. Shut off heat, add in spinach, and cover until spinach is mostly wilted. Stir in nutmeg, orange zest and spinach until incorporated.

And that’s a scoop of bulgur on top, with some of the marinade spooned over and all topped with cashews.

I die.

Are you a wimp in the cold, too? Does weather have influence over your plans, or do you tough it out no matter what?

 

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Filed under cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

Remember How…

I’m not gonna lie – I was definitely a little hesitant posting a less than positive review for once. I’m glad no one hates me for it, and many of you even feel the same!

Today was another “be-a-bum” day here. The weather was good enough to go to the barn – the roads were clear – but to be honest, I just didn’t feel like it. The roads are still covered enough that I’d have to crawl my way there, and for some reason they’ve been really…slow…about plowing/shoveling at the barn and I just didn’t feel like plowing my way through a foot and a half of snow.

And it was cold. And I just wanted to keep getting stuff done. In that aspect, it was a very productive day. I kept organizing photos, updating my Etsy, and even spent two hours on the phone with Apple. Long story short, they have awesome customer service. Don’t worry – no computer problems, but Adobe Creative Suite 5 is on its way to me. I lost it with my old computer and was not looking forward to purchasing it again…but some chatting with the Apple folks made it not quite so hard to bear after all 😉 I probably wouldn’t have bothered getting the full Suite if I didn’t need InDesign and Illustrator for an upcoming class…Lightroom probably would have sufficed…but needing at least Illustrator was a good excuse to just get the entire CS5!

As you can see, I’m not very hard to convince. BUT, just a word to the wise – if you’re a student, you can get a student edition at a MEGA discount. By Mega, I mean minus $1000. I was ecstatic when I discovered this. There was no way I was going to shell out $1200 on software that I don’t need, I just have fun with.

Anyways. A large portion of you probably don’t care about my software dilemmas, so on with the food!

Remember how I accidentally made steel cut oats instead of bulgur last night and hinted at them being made into a pancake?

Yeah, I wasn’t kidding. I don’t joke about things as serious as my pancakes. When I’m in that kitchen in the a.m. I mean business! I simply used some of the cooked steel cut oats in place of the oat bran in my cranberry-orange pancakes. With almond butter sauce. And grilled bananas. And maple syrup. Oh lawd.

Remember how we got all that snow yesterday? Well – it kept coming all night, too. Reason number 500 why I love my Jeep. It eliminates the need for unnecessary shoveling.

Remember how I’m all into making my own peanut butters now, and am a recent convert to sugar-free pb?

I made my first peanut butter ever without adding maple syrup or honey to. Usually I add maple syrup or use honey-roasted peanuts in addition to dry roasted to give a little added sweetness.

I like adding sunflower seeds to the mix for an added complexity 😉

  • 1 c. dry roasted peanuts
  • 1/4 c. roasted & salted sunflower seeds
  • 1/4 c. flax seeds (next time I’d use only 2 T.)
  • 1/4 c. cranberries
  • pinch each: cinnamon, nutmeg and allspice

Blend the peanuts and sunflower seeds until pb consistency. Add flax seeds and spices, blend again. Add cranberries, blend just until combined.

Remember how I used to hate tofu?

Yeah – now I’ll eat it practically plain. Just pan fried with nothing, and thrown in a collard wrap with some good salsa. Who am I?!

Remember how I’m on a sweet potato kick? Uh – yeah, it’s a good bet that if I’m home for lunch, I’m having a sweet potato in some way, shape or form.

There is sweet potato sap beginning to collect at the bottom of our oven. I have a feeling that’s unsanitary, but would you shun me if I confessed that I love how it smells whenever the oven gets hot enough now?

I’m gross. I’ll clean it next time. Pinky promise.

Veganomicon's "Jelly Donut Cupcakes"

Remember how I mentioned I wanted to make cupcakes?

I did. I’m not a cupcake fan, but I never bake them and wanted to try something new. As you can see, my baking soda is expired.

Remember how I mentioned I loved tofu now? It appeared in dinner, too.

Anja's Curried Bulgur with Carrots and Raisins

What you can’t tell is that there was an entire helping of carrot fries on my plate that I ate while I was waiting for the broccoli.

Remember how I used to love broccoli? I think I ate it at least once a day. Well…I think I’m on broccoli burnout. My mom brought it home for me and…well…it just wasn’t doing anything for me tonight.

The curried bulgur, on the other hand, definitely did it for me. I added some green pepper as well as a dab of honey to the mixture – I prefer a sweeter curry because I am a wimp.

I also made some honey-curry tofu to go along with it.

And now I’m out of tofu and I really really hope they got it back in stock at the co-op. Last time I went I took the last box!

And by the way…remember how I’m a Bruins fan? Well, I’ve gotta go get ready for the big game 😉

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Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

Trendy Tofu

Alright. So here’s the deal. Remember all of those times I declared I didn’t care for tofu?

Forget it. Lately, I’ve realized something: I love tofu.

I’m not sure if previously I just wasn’t preparing it to my liking, or I just wasn’t buying good tofu. Not to mention the fact that I had negative thoughts associated with tofu anyways. Every time someone would see me cooking or eating, I was obviously eating/cooking toe-fu something. And I never was. So just to spite them, I would declare “I don’t even eat toe-fu!”

And yes, I would always say it toefu, as if it was fu from somebody’s toes. I was also skeptical of how much conflicting information is out there re: the possible hazards of non-fermented soy products.

Anyways. I found this locally-produced tofu, and I’ve done all sorts of things with it and now I have dreams of tofu, I love it so. Maybe it’s just the fact that it’s really fresh tofu that makes all the difference? Or maybe I’ve just finally figured out what to do with it? I don’t know.

First thing’s first – buffalo tofu. I knew I loved buffalo tempeh, and thought maybe buffalo tofu would be a good way to give tofu yet another chance.

I didn’t allow much marinating time – just simply sliced the tofu and placed it in a baking dish, pouring a mixture of Frank’s, olive oil, garlic and water over the top of it, and baked for about an hour. To get a little crispy-crusty action going on, I pan-fried it prior to smacking it in a sandwich filled with fresh herb lettuce, hummus, tomato and pickles.

Oh, yes, please.

After that experience, I knew tofu might be earning a spot in my heart.

My next tofu experiment came from my little black book:

Er, okay, maybe it’s a bulky blue binder. This is where I keep recipes I clip from magazines and such. It’s much more practical than keeping a bajillion magazines around for just one recipe that I don’t even remember seeing.

However, it tends to be put on the backburner for “real books.”

Was there a recipe for sweet potato gnocchi with lemon-basil sauce and panfried tofu with onions and mushrooms? Absolutely not. Did I develop a recipe for gnocchi with lemon-thyme sauce into the aformentioned gnocchi dish?

Why yes, yes I did. I feel like I’ve been eating too well lately. Why am I this lucky? Anyways. This is adapted from a recipe out of Cooking Light.

Sweet Potato Gnocchi with Lemon-Basil Sauce

served with onions, mushrooms, peas and grilled tofu 

For the gnocchi:

  • 1 medium sized sweet potato
  • 1/4 – 1/2 c. white whole wheat flour
  • 1/2 t. salt
  • water (for boiling)

Bake (microwave or oven) the sweet potato. When cooked, allow to cool a few minutes before removing skin and mashing in a bowl. Add in the flour and salt. Stir to form a dough and then turn out onto a clean surface that’s been dusted with flour, adding in more flour until you get a smooth dough. Divide into four pieces, and roll each piece intoa 10″ log. Cut into 1″ pieces. Press against a fork to get indentations on one side (your thumb will lightly indent the other side)

Bring a large pot of water to a boil. Add in 5-10 gnocchis at a time, and leave in the simmering water for 2-3 minutes. When they’re ready, they will float to the top. Remove with a slotted spoon, and place in a strainer. Repeat until all are cooked, and move onto your sauce.

For the veggies and sauce:

  • 1/2 block tofu, sliced into 1/4″ slices and then triangles
  • 1 t. earth balance or butter
  • 1 t. basil oil
  • 1 t. dried basil
  • 1 lemon – you’ll need the juice and the zest
  • 1 medium onion, chopped
  • 1/2 c. frozen peas
  • 3/4 c. sliced mushrooms
  • salt and pepper (I used lemon pepper)

In a saute pan over medium heat, warm the oil and butter. Add in the onion and cook until softened. Add the mudhrooms and cook until almost softened. Season with salt and pepperAdd in the lemon zest, lemon juice and dried basil.

In a tupperware or bowl, place a layer of tofu and then veggies, repeating until used. Cover and allow to sit at least an hour.

When ready to prepare, heat the skillet and add in the veggies and tofu. Make sure the tofu is lying flat in the pan. Cook until golden on both sides, removing from heat when done. Add in the gnocchi (you might need to add more oil at this point) and cook just until they get a deep golden crust on both sides. Add in the frozen peas halfway through.

When done, serve over a bed of herb salad.

I’m not sure which dinner I liked better – that one or this one:

Chutney “Chicken” One-Pot.

And by chicken, I mean tofu. Since it wasn’t marinated and simply added in towards the end of cooking, the tofu was a wonderful way to “cool down” my mouth from the gradually increasing heat of the dish from the ginger and cumin.

I omitted the parsnips and apple fromt he original recipe purely because I didn’t have one, and instead subbed half of a roasted butternut squash and carrots. I also didn’t use quite as much dried fruit, used nutmeg and clove in place of the allspice, candied ginger instead of fresh ginger, regular balsamic instead of white balsamic, applesauce instead of apricot preserves and vegetable broth instead of chicken stock. I also added a pinch of white bean flour to thicken a touch.

I think this dish would be superb with figs, too – and maybe fig preserves instead of apricot? Either way – it was a serious winner, in my book. I love you, Rachel Ray.

In other news?

My computer is toast. Well, let’s classify it as burnt toast. I sort of like toast, so just calling it toast is sort of putting it lightly. That’s why blogging’s been a bit sporadic lately – it takes so much more time, and my mom is usually on her computer at night, anyway. I’ve had almost the whole week off from work (hence being so productive in the kitchen) so I have a bit more time for blogging in the afternoons for the time being.

Of course, that’s only after my Teddie time and walks with Kaia, which we’ve been doing lots of lately. We both love it 🙂 And Teddie? Man, that pony is rockin’ lately! I am so proud of him – but I let him gloat about that on his own blog now 😉 (even though he posts pictures where I look like a dorkus.)

Anyways, what I’m trying to say is that I’m a proud new Mac momma…but it’s not getting here fast enough!!

Do you like tofu? What’s your favorite way to prepare it?

And/or – what’s something you thought you didn’t like, only to find out you actually do?

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Filed under cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

Same-Old Same-Old

This weekend went by too fast.

I want it back.

I want weekends like this all. winter. long.

Unfortunately, that isn’t going to happen and I doubt we’ll have weather this beautiful again for many more moons. It’s already back to rain starting tomorrow.

That said – I spent nearly every daylight minute outdoors this weekend. I found a little bit of “kitchen time” at lunchtime today to play – but other than that, I’m still in my low and slow sweet potato rut.

You think I’m kidding. I’m not.

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And I’m still swearing by these cornmeal pancakes. I keep forgetting to try it as a waffle – remind me to do that on Tuesday!

I know I’ve said I’m going to start eating more environmentally friendly  – but I couldn’t pass up these strawberries at Hannaford’s! And I mean…I’d get a little bored eating apples all winter. This is Vermont, you know. I am nothing without bananas.

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And yes – I’ve still been loving buffalo tempeh! Is it weird that I equate hot, spicy food with bad for you, though? And pickles. Pickles make this sandwich, though. And hummus. In light of Vegan MoFo, of course – it was my ranch dressing Winking smile

Speaking of which – why do these pickles need to be called hamburger pickles? Honestly. It’s not like they’re made of hamburgers.

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I really needed to make another loaf of bread, and while you might think “how do you find time for bread making when you’re outside all day?” it’s the easiest thing to fit in, really!

with a minor backfire.

First, let me say that the hardest part of baking bread has come to be actually picking out the recipe. I spent all night last night deciding on a recipe! In my exploration, though, I read Matt’s explanation of a bit of the science behind dough and whole wheat, which was helpful I my baking expeditions.  So then I really wanted to make this bread, but only have active dry yeast. Could I sub that for instant yeast, anyone know?!

Anyways – I ended up baking this, but veganizing it with molasses, earth balance and almond milk. It was super easy to get the dough ready this morning and let it rise while I was at the barn. I asked my mom to punch it down and put it in a loaf pan in an hour or two…and therein lied the problem.

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I’m not complaining, because it was sweet of her….but she also decided to bake it. She didn’t know what to bake it at or for how long…but she did. I still haven’t asked because I don’t want to know, but I think it was definitely underbaked. The top was still really soft, much like a sandwich bread you buy in a bag from the bread aisle. It’s really hard to cut because of this, but still tastes really good. I was afraid the molasses would have too bold a flavor, but it’s surprisingly not. I did cut back on that a bit, though.

I’m not complaining because I had the best ride on Teddie. Both yesterday and today he was amazing, though….our best rides yet! He was cantering like an old pro!! Transitioned right when I’d ask with no little hop/buck like he does in the indoor, and actually maintained it for full 20m circles – something he can’t do in the indoor yet. And correct leads [nearly] every time! I’m seriously … well, walking on sunshine right now. I’m so proud of my little boy!

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I also quickly made some muffins – a hybrid variation of my gingerbread muffins mixed with my carrot-spice graham muffins.

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And blackened tofu – from ED&BV. I’m still limiting my non-fermented soy intake, but it was $1.99 at Hannaford and after disliking/avoiding tofu for so long, really just wanted to give it a try.

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I think the real reason I’ve got a bone to pick with tofu is because everytime someone asks me what I’m eating (well, okay, not so much anymore), it’s along the lines of”what’s that, tofu?” or if I talk about what I’m making, it’s obviously tofu something. It makes me just want to scream “I don’t even eat tofu!” Which, I don’t. Today reminded me of that. I just don’t care for it. I’d rather have tempeh or seitan, especially because those are either a fermented soy product or soy-free.

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It wasn’t terrible – but nothing to write home about. If I’d have done the same thing with tempeh, I bet I’d have loved it, though.

Hopefully it’ll be good in sandwiches.

Either way – the kale ad s.p. so picked up for the lacking tofu. I feel like all I’ve done lately is eat kale and sweet potatoes. And I’ve hardly eve made a dent in my kale supply. You’ll be seeing it very often, I think.

Tofu – yay or nay?

18 Comments

Filed under breakast, dinner, lunch, pancakes, sweet potato, vegan