Monthly Archives: October 2008

Test Day (barf)

While browsing various blogs and cookbooks last night, I decided to experiment with BBQ tofu. And yes, I think I may be the last vegan on the earth to finally purchase Veganomicon, but I was broke for so long, and then I was into the whole ‘find-all-my-recipes-via-blogging’ thing, and yadayadayadayada, I ended up buying it yesterday. It rules, btw. Anyway, I decided to make mashed potatoes and BBQ tofu for lunch today. The recipes/methods were inspired by Veganomincon‘s recipes, and my friends Ericka and Gillis. Plus the fact that I have to take my GRE in 4 hours, and I figured a good dose of protein would be best.

MASHED POTATOES (this is for 1 person; increase as necessary)

4 small Yukon Gold potatoes (washed and chopped into small 1-2 inch chunks)

2 T. Vegan Sour Cream (Tofutti)

1 T. Vegan Margarine

3 T. vegetable broth, or to taste

salt and pepper, to taste

DIRECTIONS

Boil potatoes for 15-20 minutes, until soft. Put in bowl, and mash with other ingredients. To make them REALLY creamy, used a hand-held blender, or put in the food processor.

BBQ TOFU

1 lb. Firm Tofu (pressed)

BBQ Sauce (Stubb’s is vegan/has no worchestire sauce)

Oil for marinade (I always use this wonderful garlic dressing to marinade tofu)

DIRECTIONS

Preheat Oven to 350. Cut tofu into nine rectangle slabs (or less, if you misjudge the width)

Coat with oil/marinade, and bake for 15 minutes. Turn over, and bake for another 15 minutes. Coat with BBQ sauce, and bake 15 more minutes.

Prep Time: The whole thing takes about an hour. The key is to make the mashed potatoes WHILE baking the tofu, because they take about half the time.

Advertisements

Spaghetti and Tofu Balls

Because I need to be studying vocabulary for my GRE on Saturday, I decided to waste time making a new dinner despite a lot of leftovers in the fridge. It seemed logical that a variety of leftovers would be the best brainfood I could find. While browsing The PPK’s VeganMoFo posts the other day, I stumbled across this recipe for Tofu Balls. I sounded a little strange (ingredients wise), but I trust Isa’s taste (literally) in all matters vegan, so I said, surely, if Isa says it is good, it is.

And it was. It is a super simple meatball-like recipe, and they taste amazing. Interestingly, the rosemary from the pasta sauce seemed (to me, anyway) the best possible compliment to the slightly peanut-buttery taste of the tofu balls. If you would have told me “rosemary compliments peanut butter well,” I would have said, “um, gross.” But it is delicious. They go together like….rosemary and peanut butter. They’re that good: they have their own phrase.

Anyway, while cooking, I obviously altered the recipe per kitchen availability, and served the tofu balls with linguine and homemade tomato sauce (browned garlic, a can of crushed tomatoes, plus some rosemary and basil). Simple, delicious, and (thankfully) made a good set of leftovers. Yummmmm.

SPAGHETTI & TOFU BALLS

adapted from recipe at http://www.theppk.com

1 lb. extra firm tofu (give it a squeeze, but don’t press or drain it. If you do, plan to add some water later when mixing).

3 tablespoons peanut butter (I used all-natural because it is very sticky. )

3 tablespoons soy sauce (or, if you have it, Bragg’s)

1/2 cup bread crumbs (I used Panko)

1 t. dried parsley

1 t. dried oregano

2 t. dried basil

few shakes garlic powder

pinch nutmeg

oil, for frying

flour, for coating

pasta (I cooked 1 lb.)

tomato sauce

DIRECTIONS

In a medium bowl, mix ingredients together. Crumble tofu first, and then mix with fingers. It should be kind of sticky, and the tofu should NOT be chunky at all. Set in fridge for about 30 min (it will help it stick together).

In the meantime, heat water for pasta, get sauce ready, etc.

Heat oil in pan. Form Tofu mixture into 1-1.5 inch balls. Squeeze them tightly, to make sure they stay. Roll them in flour, and fry in oil. I added a little garlic/white vinegar/oil mixture I keep around to the olive oil, which gave them a really full taste. I would recommend adding a little vinegar (apple cider or white) and garlic to the olive oil you fry the balls in, because it is YUM.

Heat the until the tofu balls are light/medium brown all around. Put them on paper towels to drain. Serve with pasta and homemade marinara sauce. With 1lb. pasta, probably makes around 4 servings.

Prep Time: I think the entire dinner took less than 45 minutes total, including fridge time (though honestly, I probably only put the stuff in the fridge for 15 minutes. Worked fine though).

PUMPKIN BOURBON CHEEZCAKE

So yesterday I decided to go on a cooking extravaganza, and made Pumpkin Bourbon Cheezcake and Isa’s Matzoh Ball Soup for my friends. The Matzoh Ball soup take a little while to make, but it’s actually really simple; the main time is in making the broth, and making sure the matzoh mixture is set before proceeding.

For your viewing pleasure, The Post Punk Kitchen makes the Matzoh Ball Soup:

Hilarious, but also delicious. I highly recommend it.

In addition to the soup, I made Pumpkin Bourbon Cheezcake, a recipe inspired by Spiral Diner and stolen from my friend Baker Bonnie. Baker Bonnie made this for a Vegan Thanksgiving Party she had last year, and I have craftily recreated it to the best of my memory, and made it gluten-free. The gingerbread cookie crust is kind of the best thing you will ever taste. Some people will go to buy vegan/gluten-free gingerbread cookies and yell something like “$5 for a tiny box of cookies?!?!?!”. But I promise you my friends, you will TASTE the difference in the crust. Or you can just use a store-bought graham cracker crust, which is easier and what we did for Vegan Thanksgiving. However, I have now seen the light of homemade gingerbread crust: genius.

Vegan Pumpkin Bourbon Cheezcake

For Crust

1 package gluten-free gingerbread cookies

1/4 cup granulated sugar
a little less than 1/3 stick (1/4 cup) vegan marg, melted and cooled

For filling

1 1/2 cups canned pumpkin

12 oz. silken Tofu
1/2 cup packed light brown sugar (+ some agave nectar as needed)
1 teaspoon vanilla
1 tablespoon brandy, plus a few splashes of liquor (grand marnier, triple sec, etc)
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 tub Tofutti Cream Cheese, at room temperature

Directions

Preheat Oven to 350.

Crust

Crumble the gingerbread cookies with your hands. They should crumble quite easily. Stir in the sugar. Drizzle the melted margarine, and mix thoroughly. Press into pie pan. Bake for 10 minutes, then let cool.

Filling

Mix Filling ingredients in Food Processor. Test for sweetness, and add sugar if necessary.

Mix topping ingredients together in a bowl.

Pour filling into pie pan.

Place pie pan on larger baking pan, and put fill with some water (to prevent cracking). Bake 50-60 minutes.

Cool, and then refrigerate at least 3 hours, until chilled and firm. Enjoy!

Prep Time: About 15-20 minutes, depending on your cookie crumbling speed; the real time is in the baking and chilling.