Wednesday, May 21, 2014

Citrus Roasted Tofu


This is what I served on Easter this year – isn't it gorgeous? I love all things citrus, so I knew I would love this….and I did. I served it with Curry Roasted Cauliflower and Twice Baked Potatoes. Triple Lemon Cupcakes for dessert. It was the perfect spring menu and very easy to throw together after a busy morning at church.

One note – always use the best quality tofu and try to avoid tofu that is made with additives or preservatives. I use China Rose Nigari FreshTofu, which is made in Ann Arbor Michigan. Because it’s made with nigari (sea weed), there’s lots of calcium in it. Bonus.

(This recipe comes from “Vegan Holiday Kitchen” by Nava Atlas. I only modified it by leaving out the suggested garlic….sometimes I think garlic is overdone)



Here’s what you need for 3-4 servings:
1 14-16 ounce tub of extra firm tofu - cut in about 8 ½ inch slices. Blot each slice well with paper towel or a clean tea towel. You can press out even more water by placing tofu slices between two towels and placing a cutting board over them. Place a heavy iron skillet on the top and allow the water to squeeze out.

For the marinade whisk this together: (I doubled the marinade to have extra for drizzling over the finished meal.) 
Juice of ½ lemon
Juice of ½ orange (or some orange juice concentrate or regular old orange juice)
1 T soy sauce
¼ C orange marmalade
1 T olive oil
½ T yellow mustard
½ t dried tarragon
Black pepper

Bake the tofu at 425 on a parchment lined baking sheet. Spoon the marinade generously over each slice, allowing some to drizzle over the sides onto the parchment paper. After 15 minutes, carefully turn each slice over, spoon more marinade over each slice and continue to bake or another 15 minutes or until the tofu is nice and golden and starting to brown on the edges.

For the vegetable topping:
Baby carrots, quartered. (or regular carrots sliced in small lengths)
1/3 C sliced or slivered almonds
¼ t curry (or to taste)

Sauté the carrots and almonds in 1 T olive oil. Add the curry when the carrots are starting to brown and are fork tender. Drizzle any leftover marinade over the finished tofu.


Wednesday, May 14, 2014

Tracy’s Thai Inspired Stuffed Peppers

Creamy and Spicy


1 can coconut milk
1 heaping tablespoon red curry paste
2 t sugar
1 t soy sauce or other salty Asian condiment
½ head cauliflower chopped in very small pieces
1 shredded carrot
½ C frozen peas
1 can chick peas
Cooked rice – about 3 C
Red peppers, halved and cleaned

Bake at 350 until the pepper is very soft and starting to wither. 


Mix the milk, curry paste, sugar and salty seasoning. When simmering, add the cauliflower pieces and continue to cook on low until the cauliflower is very tender. Add the frozen peas, shredded carrots, chick peas and rice. Mix well. Stuff each pepper half very full, making sure to get the mixture into every crease of the pepper. There will be plenty to stuff 4 peppers (8 halves), or just plan to use the left-over rice for another meal. 

Saturday, May 10, 2014

Simple Almond Cheese


I L-O-V-E this Simple Almond Cheese. I can’t wait to try all kinds of variations – herbed, olives, cracked black pepper. You can eat it soft like I did, spread on crackers (or pizza!). You can also bake it at 300 for a bit to dry it out. Baking it creates a crust on the top. That’s nice too.



Lots of recipes all over the internet, but this is the one I used, from Rawmanizing blog. DELICIOUS! 















Basically, you soak raw almonds overnight, drain them, peel their skins, place them in a high speed blender with some olive oil, garlic, lemon juice, salt, etc.













Strain overnight in cheesecloth, wring out as much liquid as possible. Chill well. Eat. Simple Almond Cheese.
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