Thursday, February 14, 2013

Simple 5 Spice Tofu


I am going to make Banh Mi's later, so I whipped up this simple 5 spice tofu to put inside.  I will blog again about the sandwich, but this was so tasty, I wanted to share it now.  This is a method, not a recipe.

Slice firm tofu into slabs, heat a non stick or cast iron skillet to medium heat, add some toasted sesame oil (I also added mustard oil, but I doubt most of you have that around).. place the tofu in the skillet and sprinkle with salt and a lot of freshly ground black pepper, garlic powder, 5 spice powder and optional hot chili powder..  Cook until golden brown and flip, adding a couple glugs of soy sauce. Cook for several minutes on the second side, then add around 1/4 cup water and let it cook down.  Cool the tofu before use on the sandwich.  This took around 10 minutes from start to finish.




We're also making more  Sauerkraut!  We are doing smaller batches; one with garlic and caraway and the other plain. We have named them Gertie and Heidi.  


For another simple tofu recipe, try my Roasted Tofu! 


Thursday, February 07, 2013

52 Cloves of Garlic Red Lentil Soup!


I have been under the weather and unfortunately, so has my friend Beth.  She told me about this soup yesterday, and I knew that as soon as I felt well enough to get out of bed, I'd be making it.  I love using food as medicine, and if this doesn't jump-start some super healing, I don't know what will!

I changed the recipe a bit to suit me and pack more of a healing punch.  The protein in the red lentils made this something I can eat for a meal and I like that.  I'm a big fan of protein.  I also added more cayenne, turmeric and cilantro.

Super Charged 52 Cloves of Garlic Red Lentil Soup

  • 52 cloves garlic, divided
  • 2 tbsp olive oil
  • 2 tbsp coconut oil
  • 2 extra large onions
  • 1/2 cup chopped fresh ginger
  • Huge pinch salt/black pepper
  • 3 tbsp cayenne (use less if you don't like things super spicy)
  • 2 tbsp turmeric
  • 6 cups vegetable broth 
  • 1 cup coconut milk
  • 1 lb red lentils
  • 1/2 cup cilantro 
  • 1 tbsp fresh thyme
  • Juice and zest of 1 lemon
  • Soy sauce to taste

Method

  1. Roast 26 cloves of garlic (heat oven to 350, place unpeeled garlic in a covered baking dish, coat with olive oil, salt and pepper and roast for around 45 minutes)
  2. In a large soup pan over medium heat add coconut oil, onions, ginger and remaining 26 cloves peeled garlic, salt/pepper cayenne, turmeric and saute for 15 minutes
  3. Add roasted garlic (remove the garlic skins), broth, coconut milk and red lentils
  4. Bring to a boil, cover and reduce heat to medium.  Cook for 20 minutes
  5. Stir in cilantro, fresh thyme, lemon juice/zest and season with soy sauce/black pepper
  6. Puree with an immersion blender or food processor
  7. Feed this to everyone around you so they will have garlic breath too or hide on your house! 

Sunday, February 03, 2013

Taft Foodmasters Seitan Giveaway Winner!


I'm thrilled to announce the winner of the Taft Foodmasters Seitan giveaway!  I used Random Generator  and the winners are:
  • Erica Nicole
  • Katherine Food Runner
Please email me with your address and the products will be shipped asap! 

Meanwhile, please ask your Whole Foods and local grocery stores to carry Taft Foodmasters Seitan products!  If you are missing a Gyro, then you will be SOOO thrilled you found this product.  When we demo'd it at the Vegetarian Food Festival in Boston, so many people were THRILLED beyond belief..  it was so much fun to be a part of ... seeing people so happy to find an old comfort food they thought they had lost for good once they became vegetarian/vegan!