Monthly Archives: March 2013

Tempura battered tofu

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1 block extra firm tofu, frozen, pressed/drained

Marinade:

2 tablespoons liquid smoke

1 tablespoon Dijon mustard

1 tablespoon Italian seasoning

1 teaspoon Greek seasoning

Freeze your tofu at least one day. (In package)  Remove from package and press as much water out of your tofu with your hands as possible, then press in paper towels till as much water as possible is out. ( I would LOVE a tofu press but for now, I wrap my tofu square in paper towels, place it in a colander and set a heavy pot with a heavy can of something in it!)

In a deep bowl with lid, combine marinade ingredients and place drained tofu into it, turning to coat all sides.  Put lid on bowl and refrigerate for at least 2 hours.

Prepare tempura batter as directed on package (I use Kikkoman brand).

Heat about 2 inches of oil in skillet over high heat.  Slice tofu into 1 inch cubes and dredge in tempura batter, dropping carefully into hot oil.  Flip cubes in oil till golden and crispy.  Remove tofu cubes with slotted spoon to paper towels to drain.

Salt and pepper and serve hot with veggies on the side.  Really good the next day cold in a tossed salad!

 

*Tip*  Do your freezing and draining  a couple of days before you want to have this dish.  It can sit in the marinade overnight without being mushy the next day.

Baingan Bharta (Spicy Roasted Eggplant)

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1 large eggplant

1- 16 oz. can of diced tomatoes with juice

1 medium onion, chopped

1-2 medium jalapenos, seeded and chopped

3 cloves garlic, minced

2-3 teaspoons good curry powder (more or less to taste)

1 teaspoon cumin

1 teaspoon black mustard seed

1/2 teaspoon allspice

1/2 teaspoon coconut sugar

Salt and pepper to taste

Chopped fresh cilatro to taste

2 tablespoons olive oil plus enough to brush on eggplant

Heat oven to 425F.  Slice eggplant in half and lay on a baking sheet sprayed with non-stick spray, skin side up.  Brush skin with olive oil.  Roast in oven till eggplant is collapsing in on itself (about 35-40 minutes).    Meanwhile, in a skillet heat olive oil over medium heat add spices… saute for a minute till they reliease their fragrances, and then saute onions, garlic, and jalapeno till onion is golden and softened (about 8 minutes).  Remove eggplant from oven and cool slightly.  Remove eggplant pulp with a spoon.  In a food processor, add tomatoes, eggplant pulp, onion and spice mixture, sugar, salt and pepper.  Process till pretty smooth but leave a little texture.  Pour into bowl and add chopped cilantro.  Serve over basmati rice or jasmine rice withvegan naan or chapatis on the side.

 

Crack slaw (Asian-style coleslaw)

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For the slaw:

1-14 oz. bag of cole slaw mix (or shred one head of green and purple cabbage and 4-5 large carrots)

5 green 0nions, sliced

3 tablespoons Earth Balance spread

2 tablespoons sesame seeds

1 cup slivered raw almonds

1 package ramen noodles, crunched up (do not use the flavor packet)

Salt and pepper to taste

 

Dressing:

1/3 cup light oil (vegetable, sesame or canola)

3 tablespoons coconut sugar

1 1/2 tablespoon soy sauce

1 1/2 teaspoon rice vinegar

 

In a large skillet, melt butter spread and add all ingredients for slaw.  Cook over med-high heat till golden and slaw is slightly wilting.  In a small bowl, mix dressing ingredients.    Let slaw mix cool slightly and then toss with dressing, salt and pepper.  Refrigerate for at least an hour (if you can wait that long) and just TRY to stop eating it!!

Falafel with tahini dressing

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Falafel

2 cups dried chick peas soaked in water for 12 hours (at least 8)

4-5 cloves of garlic

1/2 cup chopped fresh flatleaf parsley

1 teaspoon coriander

1/2 small yellow onion, diced

1 1/2 teaspoon cumin

1 teaspoon curry powder

1 teaspoon smoked paprika

1/4 cup Panko bread crumbs

Salt and pepper to taste

1 1/2 teaspoons baking soda

Olive oil or coconut oil for frying

Wash the chick peas and put them in a food processor with the garlic, onion, parsley, bread crumbs, and spices.  (Leave out the backing soda)  Grind till you get a rough, moist consistency (don’t over process).  You may need to add a splash of water if mixture becomes too stiff.   Turn mixture into a bowl and cover.   Let sit at least 30 minutes.

Heat oil over med-high heat.  Add baking soda to mixture and mix well with your hands that have been wet a little to keep dough from sticking to you.   Shape dough into small balls (about the size of a plum) and flatten slightly before carefully dropping them into the oil. Fry on each side a few minutes till golden brown.  Remove and set on paper towels to drain.

Tahini Dressing

1/4 cup tahini

1/4 cup water

juice from one medium lemon

1 teaspoon of dried parsley flakes

A few drops of water (only if dressing is too thick)

Salt and pepper to taste

Place tahini in a small bowl and add water a little at a time, mixing well with each addition.  Add the rest of the ingredients and mix well.

Serve falafel either stuffed in pita pockets with shredded lettuce, tomato, purple onion and the dressing OR over a bed of mixed greens with tomato wedges, lemon wedges and dressing (this is how we had it and it was FABULOUS!