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how to get crispy tofu

June 13, 2014

the minimalist baker says you should drain your tofu 1.5 hours before the meal is ready.

then, roll it in a kitchen towel and press it with something heavy, like a pot, for 15 minutes.

then, cube and pre-bake for 25 mins at 400 degrees to dry it out a little more.

then, stir-fry as usual.

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thai salad with crispy tofu over greens

June 13, 2014

can’t wait to try this one from veggie and the beast feast.

1 chopped red bell pepper
1 chopped carrot
1 cup frozen shelled edamame
1 tablespoon olive oil
salad greens
½ cup fresh cilantro, chopped
2 green onions, sliced
¼ cup raw cashews, chopped

tofu:
1 14-ounce container extra firm tofu
1 tablespoon toasted sesame oil
1 tablespoon reduced sodium tamari
2 tablespoons sesame seeds
2 tablespoons cornstarch

dressing:
¼ cup creamy peanut butter
2 tablespoons unseasoned brown rice vinegar
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon tamari
3 tablespoons honey
3 garlic cloves
1-inch square piece fresh ginger, peeled and roughly chopped
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
4 tablespoons light coconut milk

toss red pepper, carrot, and edamame in olive oil and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning.

remove from oven and lower to 400 degrees.

let tofu drain, or press to remove moisture.

slice tofu and add the sesame oil and tamari and sesame seeds.

bake for 25-30 minutes, flip once.

combine everything. drizzle with dressing just before serving.

dressing: food process or blend ingredients.

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modified from veggie and the beast feast

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compromise cornbread

June 12, 2014

it is not easy to find a cornbread everyone can agree on.

should it be sweet or savory? dense or light? mostly cornmeal or mostly white flour?

i finally found a cornbread recipe that can please those who like northern cornbread (sweet and light) and those who like it southern-style (savory and dense).

1 3/4 cups all-purpose flour (i used about 1 1/4 c apf, a quarter-cup combined coconut and oat flours, and a quarter-cup combined sorghum and rice flours. you can also use your favorite gf flour mixture.)
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt or seasoned salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled, or for a moister but less healthy cornbread, 1/4c veg oil and 1/4c cooled and melted butter
1 large egg
3/4 can of corn kernels (opt) [i used a whole can and it was just a tiny bit too much]
1/2 serrano or jalapeno, minced (opt)
huge pinch cheese (opt)
huge pinch of smoked paprika (opt)
huge pinch roasted garlic powder (opt)
huge pinch fresh cilantro (opt)
small pinch dried oregano (opt)

grease your pan or muffin tin

preheat to 375

whisk together dry ingredients.

separately (i used a large mason jar and shook it up together) combine the wet ingredients

mix together until just combined

bake 25+ mins or until a toothpick inserted in the center comes out clean
(muffins took about 35 minutes and bread in large casserole dish took over 45 minutes)

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modified from the king arthur flour recipe

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!
i imagine this is perfect at a barbecue heaped on to grilled veggies or hot dogs!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

- sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

- sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

- cultures for health’s lacto-fermentation e-book

- or my quick run-down

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amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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raw broccoli slaw

May 15, 2014

i have never grated broccoli before. this looks delicious!

i can’t decide which dressing to try. two dressings are mayo-based, for those of you who like the midwestern-style creamy salads. one is light, dairy-free, mayo-free, and super-healthy, but a little pricier to make because of the sesame oil.

grate broccoli

add any or all of the following, in whatever proportions you like:
sliced orange segments
sliced almonds
halved grapes
minced red onion
grated jicama
minced shallots
minced green onions
cilantro

orange sesame dressing from epicurious
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

buttermilk dressing from smitten kitchen
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

cranberry orange dressing from simply recipes
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
1 teaspoon whole grain mustard
2 Tbsp red wine vinegar
1 Tbsp honey (or less, to taste)
1 small clove garlic
1 Tbsp orange juice
1 teaspoon orange zest
1/2 teaspoon Kosher salt, more to taste
6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
1/4 cup mayonnaise

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tried the cranberry orange dressing. the cranberries i used were so sweetened that 1 T honey made it too sweet. great for people who like the ultra-sweet raisins-and-broccoli midwestern-style broccoli salad. overall, good.

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5 minute warm chickpea and feta salad

May 13, 2014

preheat frying pan to med-hi

while it is heating, open 1 big or 2 small cans of chickpeas & rinse em in a colander. slice up a hot and a mild red pepper (or whatever you have in the house). slice up some spring onions/chives/green onions/ramps/whatever. slice a fistful of cherry tomatoes in half.

add 2t olive oil to the pan

separately, in a jar, mix up the juice of half a lemon, a half-teaspoon of smoked paprika (borrow some from me!) and a teaspoon of olive oil.

now the pan is hot! throw in the peppers and green onions. stir-fry 1-2 mins. add everything else. cook 1-2 min.

take off the heat, put it in a bowl, crumble lots of feta on top, and serve over salad greens or just like it is.

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adapted from bbc good food

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phenomenal salad! highly, highly recommended! lots of flavor for such a brief ingredients list – and if you can source cheap feta and already have paprika on hand, this salad costs under $3 to make. also delicious once it grows cold.

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minted cabbage salad

May 7, 2014

1/2 lb savoy cabbage, core removed, finely shredded
1/3 c watercress leaves
1/2 c mint leaves
juice of 1 lemon
1 large clove garlic crushed w 1 t salt
3 T evoo
1 t dried mint
salt and pepper

combine and serve

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