Tofu Cutlet on Toast

Tofu Cutlets:
1 package firm tofu (frozen and pressed for meaty texture)*
2 cups Bread crumbs
1 egg, mixed
salt and pepper
4 Tbsp vegetable oil

*refer to earlier blog posts for procedure

Sandwich:
2 slices
Plus any other ingredients you would like to add:
Examples:
3 Slices Swiss Cheese, Tomato, Lettuce, Horseradish

Cut the tofu into 1/2 inch slices. Dip the tofu into the egg mixture, cover with bread crumbs and deep fry in a pan of oil. Let the tofu drain on a paper towel. Add two slices of tofu to the sandwich.

Avocado Chocolate Mousse

I made my friend Jenna guess what she thought this Chocolate Mousse was made with. After a few failed attempts, she was amazed when I told her the main ingredient was avocado. The avocados give the mousse a rich, creamy texture. Its also a sugar free for those of you who are taking a break from unhealthy desserts.

2 Avocados (neither overripe nor underripe)
(about 2 cups mashed)
1/4 cup plus 3 Tbsp agave nectar
1/4 cup plus 2 Tbs raw cocoa powder (add more to taste if necessary)
3 Tbs raw almond butter (I included the recipe below for almond butter)
1 tsp lemon juice
pinch ground cinnamon
pinch ground nutmeg or cardamom


Almond Butter:

1 cup almonds
1 Tbsp vegetable oil
salt to taste

Bake the almonds at 350 degree F. Add the three ingredients to the food processor and blend until you get the consistency you desire.



Add the three ingredients to the food processor and blend until creamy. Transfer to bowls and serve immediately.

Chocolate Donuts

A recipe will soon follow

Brioche Pastry with Cream Cheese Filling

I had so much fun making the spinach loaf that I decided to try the same recipe and make it into a crispy dessert. I used a recipe for a brioche dough and then added a sweetened cream cheese filling. Yum! Have fun! Brioche dough has a wonderfully golden color and an elastic texture.

Ingredients:

Brioche Dough:

1/3 cup lukewarm water
1 Tbsp granulated yeast*
1 Tbsp honey
1 tsp salt
4 eggs
1 cup butter, softened*
1 egg yolk
3 1/2 cups all purpose flour

*Let the butter soften to room temperature. If you try to melt the butter the dough will take on a greasy texture. Once the butter softens, mash it with a knife.

*Preparing the yeast: Add the yeast and honey to the warm water and set aside until it becomes foamy.

Sweetened Cream Cheese Filling:

1/2 cup cream cheese
2 Tbsp sugar
1 tsp vanilla

Mix the three ingredients together until soft and creamy.



Preparing the dough:

In a large mixing bowl, beat the eggs lightly. Add the yeast mixture, flour and salt and beat until the dough has pulled together. You may need to add more flour so that the dough is not sticky. Slowly add the butter to the dough, kneading it until it is well mixed. This may take about 20 minutes. The dough will take on a warm golden appearance. Cover and allow the dough to sit at room temperature for a few hours, or until it has doubled in size.



Once the dough has rise, separate it into two pieces. This dough actually makes two loaves. My mistake was making one extremely large loaf of bread that had a little trouble fitting on the baking sheet:)

Roll the dough into a rectangle about 1/8 of an inch thick. Make a 2 inch section for the filling in the center of the rectangle. Spread the cream cheese filling on top. (You made add preserves and fresh berries to the top of the cream cheese).


Using a pizza wheel, make 1/2 inch wide strips down each side. Cris-cross the strips, one side after the other over the filling, creating the illusion of a real braid.



Place the braided loaf on a baking sheet and allow it to rise for an hour until it has doubled in size. Once the dough has risen, coat the top with an egg wash and sprinkle with sugar.

Preheat the oven to about 350 degree F. Bake the bread for about 30 minutes, or until it is golden brown. When you tap the bread it should sound hollow in side. Let the loaf cool for a few minutes before serving.

Braided Savory Spinach and Feta Bread

I had this desire for a warm slice of bread filled with spinach and feta cheese. I began my online pursuit for a delicious recipe and came across a website called Artisan Bread in Five Minutes. Needless to say, I am completely enthralled with this website. There are so many different assortments of bread to be created. This is the first of many loaves of bread to be baked:) I hope you find this recipe just as fun as I found it to make.


Now bread as you may know is made in two parts: the dough is made first, preferably the night before and the actual bread is made second.

Basic Ingredients:

Dough:

(Challah Bread)

1 cup lukewarm water
2 eggs
2 egg yolks (save the egg whites)
2 Tbsp oil
3 Tbsp honey
4 1/2 cup bread flour*
1 tbsp flax seeds*
1 tsp salt
1 1/2 tsp instant yeast

*If you do not have bread flour, simply add 1 tsp of gluten to every cup of flour that you use. The gluten will give the dough a wonderfully elastic quality.
*The flax seeds can be omitted. However, for those of you lacking those necessary omega 3s in your diet, the flax seeds will add those vital vitamins for your health.

The Filling:

1 pound spinach
1 Tbs olive oil
1 tsp red pepper flakes
Salt and pepper
1 cup feta cheese
sesame seeds
egg whites

Making the dough:

In a separate bowl, add yeast and honey to the warm water, set aside for 10 minutes. The yeast mixture can be added to the rest of the ingredients once it has become foamy.

In an electric mixer, beat the eggs, egg yolk, oil and yeast mixture. Add two cups of the bread flour and the salt. (Make sure the salt stays somewhat separate from the yeast). Continue to add the rest of the flour, 1/2 cup at a time. Once the dough becomes firm, make sure its not sticky, you can begin kneading the dough for about 10 minutes, until the dough becomes soft and elastic.* It will make a slapping sound in the bowl.
*If using the electric mixer, change the mixing handle to the hook. If you do not have an electric mixer you can knead by hand on a hard surface.

After the dough has been kneaded, place it into a greased bowl. Cover with wax paper and allow to rise in a warm place, until it doubles in bulk. This will take a few hours.


Begin preheating the oven to 350 degrees F.

Once the dough has risen, place on a flat surface and roll it into a rectangle, about 8 by 18 inches. Set aside.

Saute the spinach in the olive oil, until it is well- wilted and has given up a good amount of liquid. Make sure you press the excess liquid out of the spinach so that it does not make your pastry soggy. Add salt, pepper, the red pepper flakes as well as any other spices.


Place the crumbled feta cheese in a line down the center of the rectangle. Then, layer the drained spinach over the top of the feta.


Using a pizza wheel, make 1/2 inch wide strips down each side.


Cris-cross the strips, one side after another over the filling, creating the illusion of a braid.


Place the braid on a baking sheet, cover it and allow it to rise for about an hour. Once the braid has doubled in size, coat the top with egg wash made from the egg whites. Sprinkle the top of the loaf with sesame seeds. Place the loaf in your pre-heated oven for about 30 minutes.




Enjoy!

Swedish Cardamom Braid

I've adapted this recipe from Celia Ozereko's recipe in Vegetarian Times for N-Knead Swedish Cardamom Braid. Bread making is a skill that requires the basic preparation of the most essential ingredients, the yeast, as well as a few hours to allow for the rising of the dough.

Ingredients:

1 Cup Milk
1 Cup chopped almonds
2 Tbs ground flax seed
1/2 Cup honey
1/2 Cup canola oil
1 Tbs active dry yeast
1 1/2 tsp salt
1 1/2 tsp whole cardamom seeds, coarsely ground with mortar and pestle
5 1/4 cup white or whole wheat bread flour (you may use a mix of both flours) Whole wheat flour takes a little longer to rise than white flour)
2 Tbs sugar crystals, for sprinkling

Preparation before beginning the mixing:

1. Add the Almonds to the Milk and heat in a saucepan over medium heat.
2. Add the yeast to one cup warm water. Mix in the honey, stir together. Let the yeast sit for 5-10 minutes until it begins to bubble and foam.

*It is essential that the water be luke warm. the yeast will not rise in cold water and will be killed in hot water. The yeast feed on the honey enabling them to release the CO2 that contributes to the reaction.


3. Stir together almond milk, flaxseed, oil, salt and cardamom in a large bowl. Add the yeast and water mixture. Begin adding the flour 1 cup at a time until the dough forms. The dough should be elastic not sticky. If it is sticky, add more flour until it all binds together in the shape of a ball. (If using a electric mixer, switch to a dough hook and knead the dough for 5 minutes. If not knead by hand on a hard surface).


4. Cover the dough with plastic and drape a towel over the top. Let it stand for a few hours, or overnight until it rises to the top of the bowl.


5. Flatten down the dough and divide it in half. Reserve the other half for the second loaf. Take one half and divide it into 3 equal pieces, and gently roll each piece into 18-inch-long rope on a floured surface.


6. Place dough ropes side by side spaced 2 inches apart on prepared baking sheet. Pinch the ends together on one side, and tuck under. Loosely braid dough ropes, then pinch tail ends together.

7. Cover the braided loaf loosely with wax paper and allow to rise for a few hours.



8. Once the dough has risen a second time,you are ready to begin the baking process. Preheat the oven to 375 degrees Fahrenheit. Brush the tip of the loaf with almond milk, and sprinkle generously with sugar. Bake for 30-45 minutes, or until golden brown.

How to Make a Frozen Pizza Delicious

Ricotta Pesto Pizza with Black Olives and Vine Tomatoes



Ingredients:

1 Frozen Pizza
A handful of Basil
2 Cloves Garlic
1 Tbsp Olive Oil
Salt and Pepper
1-2 Cups Ricotta Cheese

Toppings:
Vine Tomatoes
Black Olives


Chop the basil and garlic. Add olive oil, salt and pepper.



Scrape the Pesto into a bowl and mix with ricotta cheese.



Slice the Tomatoes and black olives and whatever else you would like to add to your pizza.



Spread the Pesto-Ricotta mix onto the frozen pizza then add the tomatoes and olives.



Bake the pizza according to the directions on the box.

You now have a quick and easy meal.

How to Make Teriyaki Sauce

I found this recipe among a collection of 500 tofu recipes from The Book of Tofu. I thought it was simply wonderful that I could share this recipe with you. It seems like I am always buying different teriyaki sauces from various supermarkets. This recipe is pungent, sweet, salty and absolutely delicious. I know that you will enjoy marinading everything with it, including your fingertips:)

Necessities:

1/4 cup Shoyu (soy sauce) or 6 Tbsp red miso
3 Tbsp sake or white wine
3 Tbsp brown sugar
1 Tsp grated, or chopped gingerroot
2 cloves garlic, crushed
1 Tbsp sesame oil
1/4 Tsp dry mustard

Heat the sesame oil in a small sauce pan over medium heat. Add the garlic and ginger, saute for 2 minutes. Add the rest of the ingredients and decrease the heat to a low simmer. Mix well. Once the sugar has dissolved and the alcohol has been boiled out you are ready to begin the marination process.

Marinate the tofu or vegetables for an hour.


*Note: Dry and prepare the Tofu as stated in previous recipes.

Broil, grill or saute the tofu and enjoy.

A Quick Lunch for the Traveling Family

An Array of Appetizers



My sister and her boyfriend Ben were visiting us from Wisconsin. I decided to prepare a quick lunch for them. This quick lunch turned into multiple dips, a salad and one delicious meaty tofu platter.

I'll include the recipes below for everything observed on the table in the picture above. We have from the infamous Vegetarian Times magazine, Tofu Cutlets with Cilantro Pesto, Guacamole, Moroccan Whole Chickpea Hummus as well as a nectarine salad.

Tofu Cutlets with Cilantro Pesto



I have been on a mission since I became vegetarian to find a recipe for a tofu with a thick and meaty texture. For all of you who have been completely puzzled by the mushy texture of store bought tofu, for all of you who have failed to press the moisture out of the tofu completely, I have finally found a recipe that encapsulates this idea!

Listen up...with tofu the most important thing to remember is preparation and patience.

Take your 16 oz package of tofu and put it in the freezer until you have time to make something with it. (Freezing the tofu is a quick way to remove the moisture).

After a day or so take the tofu out, remove the plastic covering and let it defrost over a strainer. (The tofu now has a porous surface which takes to marinades extremely well).

AFter the ice has melted off, wrap the tofu in a dish towel and place it underneath a cutting board. Place something heavy, like a cast iron pan, on top of the cutting board to press the remaining liquid out of the tofu. Leave the tofu in this position for about 2 hours.

Now you are ready to begin...

Necessities:
1 16 oz pkg, extra- firm tofu
1/4 cup low sodium soy sauce
1/4 cup low sodium vegetable broth
2 Tbs. rice vinegar, divided
1 Tbs. agave nectar
1 Tbs. plus 1 tsp. dark sesame oil, divided
3 Tbs nutritional yeast
1 cup cilantro leaves
2 slices fresh ginger, peeled
2 Tbs toasted cashews or walnuts
1/4 tsp. salt

1. After following the preparation for the tofu as stated above, unwrap the tofu, and cut width wise into 8 slices. Place slices in single layer in container with lid.

2. Combine soy sauce, vegetable broth, 1 Tbs. rice vinegar, agave nectar, and 1 Tbs. sesame oil in small saucepan. Bring to a boil, then pour mixture over tofu slices. (The warmer the broth the more it will seep into the pores of the tofu). Cover and refrigerate overnight ensuring that both sides are well-coated with marinade.

3. Preheat oven to 400 degrees Fahrenheit. Place Tin foil down on the baking sheet to prevent sticking. Remove tofu from marinade, sprinkle both sides of the slices with nutritional yeast, and place on the prepared baking sheet. (The yeast creates a texture similar to breadcrumbs, with out the mess of the egg mixture). Bake 20 minutes, turn slices, and bake 20 minutes more, or until browned. (Make sure that you pay attention to the tofu to prevent it from burning. This 20 minutes is relative as all ovens heat up a little different. As you can see from the picture, my tofu got a little burnt...)

4. Meanwhile, pulse cilantro leaves, ginger, and walnuts in food processor until finally minced. Scrape down sides of bowl and add remaining 1 Tbs. rice vinegar, 1 tsp. sesame oil, and salt. Process until smooth.

5. Place the tofu slices on a plate and serve with cilantro pesto.

A Mix of Dips



Fruit Salad:
2 Nectarines, chopped into cubes
1 tsp. Agave Nectar
2 Tbs. lemon juice
handful cilantro chopped
salt and pepper

Mix all of the ingredients together.

Moroccan Whole Chickpea Hummus:

This recipe uses the basic hummus recipe I listed on one of my earlier blogs. It creates a more elaborate taste however, as whole chickpeas are added to the mix. These whole chickpeas give the hummus a more hearty and chewy texture and flavor as they are mixed with some Indian spices.



2 Tbs. olive oil
1/4 cup finely diced onion
1/2 tsp. salt
1/2 tsp ground cumin
1/4 tsp. curry powder
1/8 tsp. ground black pepper
1 1/2 cups cooked chickpeas or 1 15 oz can chickpeas, rinsed and drained
2 Tbs. lemon juice
1/2 cup finely chopped Italian parsley, plus extra leaves for garnish
1 recipe Basic Hummus (June 2010 Blog)

1. Heat oil in saucepan over medium heat. Add onion, salt, cumin, curry and pepper; saute 5-7 minutes, or until onions are soft and translucent. Add chickpeas; cook 2 minutes more. Stir in lemon juice and 1/4 cup water, cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat and cool to room temperature. Stir in parsley.

2. Spread Basic hummus in a shallow dish, and mound the chickpea mixture in center. Garnish with fresh parsley leaves.

Everyone's Favorite Guacamole



Guacamole is one of the easiest things to make as long as you have the basic ingredients.

2 cloves garlic, minced
2 ripe avocados, mashed chunky
1/4 cup diced onion
2 small vine tomatoes, chopped
1 lime, juiced
small handful cilantro, chopped
salt and pepper to taste

Mix all of the ingredients above by hand to maintain the chunky texture of the avocado.

Don't forget to buy some chips for dipping!

Our Delectable Display

Light Knit Dress

Knitting Projects:

Day 1: The Soft Kid Bubble (Below is a picture of the finished project from the book Boutique Knits, by Laura Irwin



Laura Irwin's book as many beautiful accessories; hats, gloves, belts, purses, as well as some larger articles of clothing. Its a great book for a more experienced knitter to buy.



The pattern I have chosen to create from her book is a lightweight dress made of a soft mohair blend of yarn. It has a bubble shape that can be worn over leggings or stockings, or so I hope:) It also has an intricate lace panel across the chest that creates a more delicate appearance.




I went to the Wooly Monmouth in Red Bank, NJ to buy the yarn for the project. (http://www.woolymonmouth.com/)
The staff is always extremely helpful, eager as well as avid knitters. They helped me to find a yarn to substitute for the yarn used in the book. I chose a shimmery light pink kid mohair blend of yarn by Sublime.

I am excited about this project and hope that it turns out as beautiful as the picture. The piece begins on a set of circular needles from the bottom up. I should be able to add the pockets soon.



I can send the pattern to anyone who would like a little more information about the dress.

October 8, 2010

I am a little bummed out about my progress with this dress. After completing half of the dress, I am sad to say that I may have to take it out and start over again. The circumference of the dress is a lot large than my own hips. I followed the directions accurately and didn't take the gauge into account. This was a mistake, that I am embarrassed and frustrated to admit to. I will have to figure out how to change the pattern to match the gauge of my yarn.