Tag Archives: verify measurements

Pan-Asian Holy Trinity

4 Jan

Adding this to anything (greens, broccoli, stir fry, noodles, rice, tofu) will make a suddenly-Asian dish.

2 parts soy sauce
1 part sesame oil
1 part rice vinegar

You can also add any of the following:
sugar (crystallizes the sauce when frying)
sesame seeds
red pepper flakes or hot sauce
peanut butter

My secrets are revealed.


Fudge Tunnel Cake

27 Oct

For David’s birthday… Veganized from this recipe.

This is like a chocolate cheesecake with a chocolate cake and walnut crust, baked in a bundt pan. Brand names listed as a reference. It came out incredibly rich and a bit gooey, but a big hit. I think that I may have changed up the glaze recipe a bit, but I forgot to write that down.

For the fudge tunnel:
* 1 1/4 cups semi-sweet Guittard chocolate chips
* 2 (8 ounce) packages Tofutti cream cheese, softened
* 3/4 cup white sugar
* 3 tablespoons Silk Creamer
For the chocolate cake outer layer:
* 1 box Pillsbury Moist Supreme Devil’s Food cake mix
* 3/4 cup cold, brewed coffee
* 1/4 cup vegetable oil
* 1/2 pkg Mori-Nu silken tofu
* 1 cup chopped walnuts
For the glaze:
* 1/2 cup Silk creamer
* the remainder of the bag of chocolate chips (1/2-3/4 cup)


If you haven’t gotten the coffee brewed, go ahead and do that first and put it in the freezer or refrigerator to cool. Preheat oven to 350 degrees F (175 degrees C).
Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
In small saucepan or double boiler, melt 1-1/4 cups chocolate chips.
With mixer, combine tofutti cream cheese, sugar, 3 tablespoons creamer and melted chocolate.
Beat until smooth.
Set aside.
Combine cake mix, coffee, oil, and tofu, and beat until smooth. This will be thicker than normal cake batter, you are using less liquid than the box calls for.
Spread into prepared pan.
Sprinkle with nuts.
Mound cream cheese mixture around tube, but do not spread to touch sides or center of pan.
Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
Cool upright in pan at least one hour before inverting.
To make glaze: heat 1/2 cup creamer in small saucepan over medium heat until just bubbling around edges.
Stir in 1/2 cup chocolate chips until melted and smooth.
Pour warm glaze over inverted cake, letting it flow down the sides.
Cool completely.
Glaze will set as it cools.
Store cake in refrigerator.

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.

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.

ginger syrup

28 Feb

1/2 pound ginger, chopped in food processor (no need to peel)
2 1/2 cups water
1 1/2 cups sugar
Thick lemon slices to serve with
sparkling water to serve with OR it makes a delightful tea – just add to taste to hot water

Boil ginger with water vigorously for about 30 minutes. Drain thoroughly in a sieve, squeezing out all water with the back of a spoon. Return to pot and add sugar. Bring to boil and simmer until mixture is maple-syrup consistency, stirring occasionally (about 45 minutes). Should keep indefinitely in a jar in the fridge. Serve with about a 1:3-4 ratio syrup:sparkling water (or to taste) with thick lemon slices between ice.

black-eyed peas

9 Feb

I’m not usually a fan of black-eyed peas, but I made these and they were delicious. I didn’t keep track meticulously, but this is pretty close to exactly what I did.

1# dried black-eyed peas, soaked overnight
2 Tbsp olive oil
2 onions, sliced thin
2 tsp salt
1 Tbsp sugar
6 cups water
dash of kitchen boquet gravy browner
dash of liquid smoke
6 cloves garlic, minced
2 bay leaves
1/2 tsp Goya Adobo, or to taste
1/2 tsp Italian seasonings, or to taste
Generous squirt Sriracha

Soak the peas overnight, if you haven’t done so already, and drain and rinse them. Heat the oil in the pressure cooker (no lid yet!) over medium heat. Add the onion, salt & sugar and reduce heat to low. let the onion cook, stirring occasionally, until dark brown and mushy (about 10-20 minutes??). Add the peas, water, gravy browner, liquid smoke, garlic & bay leaves. Put the lid on and turn heat to high. Bring to high pressure for 4 minutes, turn off heat and let pressure drop on it’s own accord. Add Adobo, Italian seasonings and Sriracha to taste.