Archive | May, 2010

Southern Fried Tofu

31 May

Tofu, cut into 8 ‘fingers’ per block – thawed frozen tofu is the easiest to work with, because it has more structural integrity. The dredging and flour mixture is enough for about 2# of tofu.

Dredging Mixture
2 Tbsp 3 Tbsp soy sauce
2 Tbsp soy milk
1 tsp yellow mustard

Flour Mixture
1/2 cup flour
1/4 cup nutritional yeast
1/4 cup cornmeal
1 tsp paprika
1/2 heaping tsp Goya Adobo
1/2 tsp poultry seasonings
1/4 tsp black pepper
1/4 tsp baking powder

Oil for deep frying

Mix the various mixtures. Dredge tofu in soy sauce mixture, then coat in flour mixture. Deep fry at 375′ (aka, really hot) for 6-7 minutes, in batches, making sure that all the tofus are completely submerged in the oil, until they are darkish brown and crispy. Drain on paper towels and newspaper or layers of dish towels. Serve immediately or serve cold.


Samosa-Inspired Hash Brown Patties

24 May

Use the food processor to process the veggies and the rest is easy.

makes 12-14 patties
1 large onion, quartered
1/2″ piece of ginger
3 cloves garlic
1 Tbsp oil
1 tsp mustard seeds
1 cup chickpea flour (aka gram flour, besan)
1 cup bread crumbs
2 tsp 1 1/2 tsp Goya Adobo
2 tsp cumin
1/2 tsp turmeric
(1/4-1/2 tsp crushed red pepper)
3 cups frozen grated potatoes (hash browns)
1/2 cup frozen peas
1/4 cup loosely chopped cilantro
1/2 cup water (or more)

Process the onion, ginger and garlic. Heat a skillet with the oil. Add the mustard seeds until the begin to pop (about 30 sec-1 minute), and then reduce to medium low. Stir in the onion mixture and let cook until soft and fragrant – or at least until the dry ingredients are measured and mixed and the food processor is washed 🙂

Mix together the chickpea flour, bread crumbs and spices. Stir in the onion mixture, and then the potatoes, peas and cilantro. Add in the water, adding a little more if necessary, to get the mixture to a thick paste. Let sit while you do your clean-up, etc. (at least ten minutes, but longer is fine).

Heat a nonstick skillet or griddle, lightly oiled if you prefer with spray oil. Form about 1/4 cup of the mixture into a patty and place on the skillet. Cook 4-5 minutes on each side, covering for the first side. Keep warm in a warm oven.

corned “beef” seitan

17 May

As with all the gluten recipes, measuring out the spices is the most difficult part. Substitute as you will, or if you make it often, make a bulk spice mix.

Makes enough for at least 16 Reubens.

1 1/2 cup dry TVP granules
5 cups vital wheat gluten (1 bag Bob’s Red Mill is 5 cups)
1 cup nutritional yeast

12 dried juniper berries (optional – I got them in bulk at Whole Foods)
4 T dehydrated chopped onion
2 T granulated garlic
2 Tbsp regular paprika
1 Tbsp smoked paprika
1 Tbsp pepper
1 Tbsp seasoned salt
1 Tbsp mace
2 tsp ground mustard
2 tsp ground coriander

Wet Mix

3 1/2 cups cold water
1- 6 oz can tomato paste
1/4 cup sesame oil
1/4 cup soy sauce
4 tsp Marmite yeast extract

Put the TVP and juniper berries in the food processor and grind until they are powder. Put the rest of the dry ingredients & spices in a food processor and pulse until uniform, then put in a separate bowl and create a well in the middle. Whisk wet ingredients together in another bowl until Marmite and tomato paste are completely dissolved. Add wet ingredients to dry ingredients and squish with your hands until combined. Get water going in a pot with steamer tray. Divide into 4 pieces and shape each into a mound on a big cloth or cheese cloth. Roll up like tightly and tie the ends (like a tootsie roll). Steam for an hour and a half, let cool and unroll.

When cool enough, slice into thin pieces.

Anarchist Quinoa Salad

3 May

Anarchist Quinoa Salad: Red & Black Quinoa made with Spanish flavors, for the Anarchists of the Spanish Revolution.
(I still haven’t figured out “perfect” quinoa. It’s always to wet. I want perfect little quinoa curls, well separated and defined)

This dish is best made ahead and marinated, so plan for that.

1 1/2 cups red quinoa
1 1/2 cups black quinoa
1 1/2 cups plain quinoa (or more red/black quinoa)
20 cloves garlic, chopped
9 cups water
2 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3/4 cup olive oil
1/2 cup red wine vinegar
2 Tbsp agave nectar
1/2 cup marinated artichoke hearts, drained and diced
1/2 cup sliced Spanish olives
(1 cup fresh or frozen pomegranate seeds)
1 bunch flat leaf parsley, loosely chopped

Heat a pot on the stove. Add the quinoa and garlic, and stir over medium heat until the quinoa smells toasty and begins to make a ‘popping’ sound. Pour cold water into the pan, stir, and drain (this helps the quinoa taste un-bitter). Add the toasted garlic/quinoa to the rice cooker with the 9 cups water and salt.

While the quinoa is cooking, mix the spices, olive oil and red wine vinegar. Stir in the artichoke hearts and olives and set aside.

When the quinoa is done cooking but still warm, stir in the veggies/dressing and fluff up. Refrigerate quinoa overnight or at least several hours. Close to serving time, stir in the parsley.