fancy...
1/3 cup almonds
1 small onion
1 tablespoon lemon juice
1 lb tofu
1 cup non dairy milk
several dashes of soy sauce
2-3 roasted red peppers
lasagna noodles
spinach
Chop the onion and saute until it is soft. Grind the almonds in a blender then add the onion and lemon juice. Blend until mixed. Add the tofu, milk and soy sauce, blend until smooth. Add the roasted red peppers and pulse until they are incorporated. Then in a square glass baking dish layer the sauce, lasagna noodles and spinach. Bake on 400 degrees until the noodles are soft.
Monday, March 22, 2010
Wednesday, March 17, 2010
Green Tofu Salad
Its green because you use an avocado instead of mayo. Its just a coincidence that today is St. Patrick's Day...
1 ripe avocado
1 red onion
approx. 6 dill pickle slices (or more if you like them)
1/2 tomato
1 celery stalk
1 block of tofu (preferably frozen, thawed and drained)
about 2 tablespoons yellow mustard
salt, pepper, other spices optional
Dice the onion, pickles, celery and tomato and add them to a bowl with the avocado and mustard. Mash well and add the spices of your choice (oregano and basil are good choices). If you prefer your tofu cooked then you can either fry it in olive oil or boil it, but let it cool before serving. Combine tofu and avocado mixture well. Serve in a pita or over a lovely bed of greens.
1 ripe avocado
1 red onion
approx. 6 dill pickle slices (or more if you like them)
1/2 tomato
1 celery stalk
1 block of tofu (preferably frozen, thawed and drained)
about 2 tablespoons yellow mustard
salt, pepper, other spices optional
Dice the onion, pickles, celery and tomato and add them to a bowl with the avocado and mustard. Mash well and add the spices of your choice (oregano and basil are good choices). If you prefer your tofu cooked then you can either fry it in olive oil or boil it, but let it cool before serving. Combine tofu and avocado mixture well. Serve in a pita or over a lovely bed of greens.
Saturday, March 6, 2010
potato, cauliflower and kale pancakes
This is based on a soup I made for a Kent Food Not Bombs event a few weeks ago. I pretty much just threw things in a pot in true FNB fashion, and while the soup was pretty good, Jen's mom's suggestion to turn it into pancakes made it even better (I accidentally typed "batter" first, which was actually a pretty good pun. let's all laugh now!)
1 head of cauliflower
6 large potatoes
1 large bunch of kale
1 white onion
6 cloves roasted garlic (optional)
1 bunch green onions (optional)
Put a large pot of water on the stove to boil. Cut the potatoes into smaller pieces to make them boil faster. When the potatoes have been boiling for a few minutes, add in the cauliflower, also cut into smaller pieces. You can use the whole thing, stem and all since everything is just going to get pureed up. Boil until they are soft.
Meanwhile, strip the kale leaves from their stems and rip them into very small pieces, and dice the onions. Saute gently in a pan with olive oil.
When the potatoes and cauliflower are soft, drain the water, but put a pot underneath your strainer to reserve some of the water. Put the potatoes and cauliflower in a blender or food processor and puree (or mash by hand if that's your preferred or necessary method. This is als the point at which you would add the roasted garlic if you happen to have any on hand). Return the mush to the large pot and add some of the water you saved from draining. Stir until the texture becomes soup-like. Then add the onions and kale. Stir, combine, salt and pepper well.
To make this into pancakes, simply add flour. I just add it little by little until it looks right, but a good ratio is probably 1/4 cup flour to every cup of soup. Then heat up olive oil in a pan and drop about 1/2 cup of batter onto the hot oil and pat them down. Fry until crispy and brown on both sides. They tend to come out crispy on the outside and soft on the inside and yummy all over.
just a note, this tends to make a lot, you may want to half the recipe if you don't need to feed a lot of hungry people.
1 head of cauliflower
6 large potatoes
1 large bunch of kale
1 white onion
6 cloves roasted garlic (optional)
1 bunch green onions (optional)
Put a large pot of water on the stove to boil. Cut the potatoes into smaller pieces to make them boil faster. When the potatoes have been boiling for a few minutes, add in the cauliflower, also cut into smaller pieces. You can use the whole thing, stem and all since everything is just going to get pureed up. Boil until they are soft.
Meanwhile, strip the kale leaves from their stems and rip them into very small pieces, and dice the onions. Saute gently in a pan with olive oil.
When the potatoes and cauliflower are soft, drain the water, but put a pot underneath your strainer to reserve some of the water. Put the potatoes and cauliflower in a blender or food processor and puree (or mash by hand if that's your preferred or necessary method. This is als the point at which you would add the roasted garlic if you happen to have any on hand). Return the mush to the large pot and add some of the water you saved from draining. Stir until the texture becomes soup-like. Then add the onions and kale. Stir, combine, salt and pepper well.
To make this into pancakes, simply add flour. I just add it little by little until it looks right, but a good ratio is probably 1/4 cup flour to every cup of soup. Then heat up olive oil in a pan and drop about 1/2 cup of batter onto the hot oil and pat them down. Fry until crispy and brown on both sides. They tend to come out crispy on the outside and soft on the inside and yummy all over.
just a note, this tends to make a lot, you may want to half the recipe if you don't need to feed a lot of hungry people.
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