This is very exciting. I love tofu, in all its glorious splendor, but my darling son is allergic to soy. I discovered garbanzo bean based miso, which is wonderful, but I never dared to dream there might be such a thing as soy-free tofu. Who knew? My nephew's wife sent me a recipe, which is not the one I'm sharing here. This one seems to be a bit more nutritious, which is always my goal. I don't like eating stuff that's supposed to be real food that has little nutritional value (but I have no problem eating junk food. I am human, after all). So after niece-in-law's email, I got curious and went a-lookin'. I haven't tried this recipe yet (I found it at netcooks), but you can rest assured I will very, very soon, and I will get back to you, dear imaginary reader.
By the way, I am eternally indebted to my wonderful niece-in-law. I don't know how she found out about this, but I'm shoutin' it from the mountain top: THANK YOU!!!
3 cups Chick-pea flour(Pare Hmont)(Garam Dhal Powder)
15 cups water
1 tsp. vegetable oil
1/4 tsp. ground tumeric (yellow powder)
1 tsp. salt
Mix the chick-pea flour and water together with a whisk or eggbeater. Let stand overnight, about 12 hours.
Next day, strain the mixture through a thin cotton cloth slowly. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours.
With a soup ladle, carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Discard the 6 cups liquid you have removed.
Rub the bottom of a large pan with the oil. Pour in almost all of the balance of the liquid (9 cups) and add the turmeric and salt. What remains in the original pan is thick chick-pea sludge, about a cup. This should be reserved in a bowl for future use.
Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove the pan from heat.
Turn out the mixture into a tray 12x4 inches and 3 inches deep, lined with a clean, cotton cloth. Cool completely, uncovered, overnight. At this stage, you may slice the firm tofu into pieces of whatever size you wish. It is ready to use.
To make a salad- A few pieces of tofu, some shredded cabbage, onion slices, crispy onions, and the oil, fish sauce, tamarind paste, toasted chick-pea powder ad mix everything together. Sprinkle chopped coriander leaves on top.
To fry- Cut the tofu into 2 inch square pieces 2/3 inch thick and deep fry them in oil for a few seconds.
11/18/2009
11/13/2009
lentils and couscous
The original recipe is from The Meatless Gourmet, by Bobbie Hinman. I altered it some, of course. Here's the original, followed by my changes.
1 c lentils, uncooked
4 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp gr. cinnamon
1 bay leaf
3 c water
2 tsp veg oil
2 c onion, cut vertically into very thin slivers
1 c water
1/2 c couscous
Place the lentils in a medium saucepan. Add garlic, spices and 3 c water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentils are cooking, bring the 1 c water to a boil in a small saucepan. REmove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently until onion is nicely browned, about 10 minutes. (Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn)
Add lentils to skillet and mix well. Remove and discard bay leaf.
Serve lentils over couscous.
GK's notes: I sweated the garlic and cumin before I added the broth and lentils. I couldn't stand the thought of just plopping raw garlic into the broth.
Because I used store bought, prepared rice couscous that had a flavor (Lundburg brand Roasted Brown Rice couscous--Mediterranean Curry flavor), I dropped the cinnamon, because I thought those flavors would clash (I've tried cinnamon and curry together before. It was gross.)
Instead of plain water, I used broth for extra depth of flavor. I used beef broth in the lentils and vegetable broth for the couscous.
I didn't have enough onion to make up quite 2 cups, but they MADE this dish. Next time, I will probably go for at least 2.5 cups, because they were really, really nice. But we adore onions, so take that into consideration. =)
Also, we are huge garlic fans, so I usually don't bother measuring the garlic--I just plop a generous amount in (I don't use fresh, I use the minced stuff from the produce department.) that is at least what they ask for.
Also, I added a 1 lb bag of frozen carrots to the lentils at the beginning of the cook time. The carrots and the onions added a lovely, sweet counterpoint to the savoriness of the beans and couscous.
This turned out SO GOOD. It's been a long time since my husband and I have waxed poetic over a new recipe, but this one took the cake. Mmmmmm......and it is so surprisingly not complex--not precisely simple...just not particularly sophisticated, for as rich and delicious as it turned out.
1 c lentils, uncooked
4 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp gr. cinnamon
1 bay leaf
3 c water
2 tsp veg oil
2 c onion, cut vertically into very thin slivers
1 c water
1/2 c couscous
Place the lentils in a medium saucepan. Add garlic, spices and 3 c water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentils are cooking, bring the 1 c water to a boil in a small saucepan. REmove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently until onion is nicely browned, about 10 minutes. (Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn)
Add lentils to skillet and mix well. Remove and discard bay leaf.
Serve lentils over couscous.
GK's notes: I sweated the garlic and cumin before I added the broth and lentils. I couldn't stand the thought of just plopping raw garlic into the broth.
Because I used store bought, prepared rice couscous that had a flavor (Lundburg brand Roasted Brown Rice couscous--Mediterranean Curry flavor), I dropped the cinnamon, because I thought those flavors would clash (I've tried cinnamon and curry together before. It was gross.)
Instead of plain water, I used broth for extra depth of flavor. I used beef broth in the lentils and vegetable broth for the couscous.
I didn't have enough onion to make up quite 2 cups, but they MADE this dish. Next time, I will probably go for at least 2.5 cups, because they were really, really nice. But we adore onions, so take that into consideration. =)
Also, we are huge garlic fans, so I usually don't bother measuring the garlic--I just plop a generous amount in (I don't use fresh, I use the minced stuff from the produce department.) that is at least what they ask for.
Also, I added a 1 lb bag of frozen carrots to the lentils at the beginning of the cook time. The carrots and the onions added a lovely, sweet counterpoint to the savoriness of the beans and couscous.
This turned out SO GOOD. It's been a long time since my husband and I have waxed poetic over a new recipe, but this one took the cake. Mmmmmm......and it is so surprisingly not complex--not precisely simple...just not particularly sophisticated, for as rich and delicious as it turned out.
11/04/2009
Breakfast delight
This is not my recipe, but I don't remember whose it is! I've had it kicking around my recipe file for ages, and finally got around to making it. I liked it fine--it didn't upset my stomach, and it was satisfying. I think I'm not a big fruit in my cereal person, so the flavor wasn't quite what I would have chosen. I might have to tinker. The boy didn't care for it at all. I had to coerce him to eat two bites, and then I let him make himself a bowl of instant grits (with supervision). Anyway, in case anyone is reading the blog, and might find it up their alley, here 'tis.
Crock Pot Breakfast Delight
1 cup grain (brown rice -OR- millet -OR- quinoa.)
3 cups water
1/2 cup dried fruit, diced (apricots, apples, raisins, or dates.)
1/8 cup unsweetened coconut
dash of cinnamon
Place all ingredients in the crockpot the night before. Set on "low". Cereal
will be delightfully ready in the morning!
GK's notes:
It really does need to cook in the crock for at least 8 hours. I didn't quite let it, and had to transfer it to the stove to finish it up for breakfast. I think it was the quinoa that was so persnickity. I did about half and half millet and quinoa. I also used dried blueberries. They plumped right up, almost like fresh blueberries, so that was kind of cool. I made a mistake and used big flake coconut. Use finely shredded; you'll thank me! (Unless you like big chunks of coconut. If that's the case, go crazy!) Also, I sweetened mine with some honey and maple syrup. I think brown sugar would have been better than honey, but hey. =)
Crock Pot Breakfast Delight
1 cup grain (brown rice -OR- millet -OR- quinoa.)
3 cups water
1/2 cup dried fruit, diced (apricots, apples, raisins, or dates.)
1/8 cup unsweetened coconut
dash of cinnamon
Place all ingredients in the crockpot the night before. Set on "low". Cereal
will be delightfully ready in the morning!
GK's notes:
It really does need to cook in the crock for at least 8 hours. I didn't quite let it, and had to transfer it to the stove to finish it up for breakfast. I think it was the quinoa that was so persnickity. I did about half and half millet and quinoa. I also used dried blueberries. They plumped right up, almost like fresh blueberries, so that was kind of cool. I made a mistake and used big flake coconut. Use finely shredded; you'll thank me! (Unless you like big chunks of coconut. If that's the case, go crazy!) Also, I sweetened mine with some honey and maple syrup. I think brown sugar would have been better than honey, but hey. =)
9/21/2009
Soda!!!
Oh, this is so cool. I just found a video on Serious Eats http://www.seriouseats.com/2009/09/video-how-to-make-your-own-soda.html#continued
that shows how to make your own soda at home! It looks like a lot of fun, so I am pretty sure we will be making this soon.
1/8 tsp yeast (be precise!) (can be brewers or bakers, but champagne yeast is best. get from specialty stores or online)
1/2 c lukewarm water
1 gallon water (opt.: distilled)
2 1/4 c sugar (opt.: sugar sub)
1 T + 1 tsp soda extract
1 gallon (non-aluminum) container
funnel
two 2-liter plastic soda bottles
First, decide on a flavor; have the flavor ready with other supplies!
Dissolve the yeast in the lukewarm water.
Let soak 5 minutes.
Using a funnel, pour sugar, soda extract and dissolved yeast into the gallon container.
Add enough water to fill it.
Close tightly, and shake until the sugar dissolves completely.
Using the funnel again, divide the mixture into the two soda bottles.
Screw the lids on tightly.
Store the bottles in a dark place at room temperature for 4-6 days.
Give the bottles a gentle squeeze every day. If one feels to tight or full open the lid just enough to release some pressure, and reclose it tightly.
Refrigerate the when they are as firm as store-bought soda. Drink within 4 weeks.
that shows how to make your own soda at home! It looks like a lot of fun, so I am pretty sure we will be making this soon.
1/8 tsp yeast (be precise!) (can be brewers or bakers, but champagne yeast is best. get from specialty stores or online)
1/2 c lukewarm water
1 gallon water (opt.: distilled)
2 1/4 c sugar (opt.: sugar sub)
1 T + 1 tsp soda extract
1 gallon (non-aluminum) container
funnel
two 2-liter plastic soda bottles
First, decide on a flavor; have the flavor ready with other supplies!
Dissolve the yeast in the lukewarm water.
Let soak 5 minutes.
Using a funnel, pour sugar, soda extract and dissolved yeast into the gallon container.
Add enough water to fill it.
Close tightly, and shake until the sugar dissolves completely.
Using the funnel again, divide the mixture into the two soda bottles.
Screw the lids on tightly.
Store the bottles in a dark place at room temperature for 4-6 days.
Give the bottles a gentle squeeze every day. If one feels to tight or full open the lid just enough to release some pressure, and reclose it tightly.
Refrigerate the when they are as firm as store-bought soda. Drink within 4 weeks.
9/19/2009
Zucchini Muffins
I had some zucchini to use up, so I thought I'd give this recipe a try. I'm posting it as I found it, including the original author's notes. I'll post my changes at the end. The chitlin scarfed the mini-muffins I made out of it. Oh, and I was trying out my new mini-bundt pan. The cups hold a smidge less than a regular muffin tin cup, so I ended up making a full 12 mini-cupcake sized ones, as well. If you follow my alterations, and make it gluten free as well as egg free, beware: they are NOT good right out of the oven. I had one still warm, and thought I had screwed up massively. It was still very batter-y inside, even though the outside was nicely done. After they had completely cooled, it sort of set up inside. They are still not firmly dry through, but it came down to a merely nicely moist finish. They taste a lot like my mom's raw apple cake recipe, which is delicious (and may be explained by the fact that I used some applesauce to top off the zucchini).
-makes 14 to 16 muffins
Ingredients
1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower or canola oil
2 cups (firmly packed) grated zucchini—use largest holes on box grater
1/2 cup raisins (optional)
Procedure
1. Preheat the oven to 350°.
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.
author's note: used 1/3 c sunflower seeds and 1/3 c rolled oats instead of walnuts, and loved the results.
GK's notes: I used bob's red mill ap gluten free flour, along with 1/4 tsp xanthan gum, and ener-g egg replacer (I use heaping tsps of the powder when I mix mine). I added 2 tsp of baking powder to go with the egg replacer, because it seems to me that no egg replacer gets the rising power of eggs. I also thought it was silly the recipe calls for baking soda, and doesn't have any acid to go with it, so I added a tsp of apple cider vinegar. They rose better than any muffins I've ever made gluten, egg and dairy free, so I think this was a good thing. =) In fact, I think these were the best muffins I've ever made with those restrictions. I didn't have enough zucchini, so there was about 1/4 cup applesauce. I couldn't find my shredder, so I pureed the zucchini, and drained the crap out of the zucchini and the applesauce. I have noticed that gf and egg free muffins tend to be very, very moist, so I knew they couldn't handle any extra moisture. I replaced the walnuts with coarsely chopped sunflower seeds (chopped by the chitlin) and we didn't have any raisins. And of course, since they are gluten and egg free, they can't be wrapped air-tight or they'll turn into a bowl of mush. They are loosely wrapped and in the fridge.
-makes 14 to 16 muffins
Ingredients
1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower or canola oil
2 cups (firmly packed) grated zucchini—use largest holes on box grater
1/2 cup raisins (optional)
Procedure
1. Preheat the oven to 350°.
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.
author's note: used 1/3 c sunflower seeds and 1/3 c rolled oats instead of walnuts, and loved the results.
GK's notes: I used bob's red mill ap gluten free flour, along with 1/4 tsp xanthan gum, and ener-g egg replacer (I use heaping tsps of the powder when I mix mine). I added 2 tsp of baking powder to go with the egg replacer, because it seems to me that no egg replacer gets the rising power of eggs. I also thought it was silly the recipe calls for baking soda, and doesn't have any acid to go with it, so I added a tsp of apple cider vinegar. They rose better than any muffins I've ever made gluten, egg and dairy free, so I think this was a good thing. =) In fact, I think these were the best muffins I've ever made with those restrictions. I didn't have enough zucchini, so there was about 1/4 cup applesauce. I couldn't find my shredder, so I pureed the zucchini, and drained the crap out of the zucchini and the applesauce. I have noticed that gf and egg free muffins tend to be very, very moist, so I knew they couldn't handle any extra moisture. I replaced the walnuts with coarsely chopped sunflower seeds (chopped by the chitlin) and we didn't have any raisins. And of course, since they are gluten and egg free, they can't be wrapped air-tight or they'll turn into a bowl of mush. They are loosely wrapped and in the fridge.
9/07/2009
Stir-fried Garlic Green Beans
soy mixture:
1/4 c water
2 T sherry
2 T not-so-soy sauce
1/2 tsp sugar
cornstarch mixture:
1 T cool water
1 tsp cornstarch
1 tsp not-so-soy sauce
green beans
1 tsp sesame oil
1 lb fresh green beans, ends trimmed and strings removed
5 cloves garlic, finely chopped
additional water as needed
In a small bowl, combine all ingredients for soy mixture.
Set aside.
In another small bowl, combine all ingredients for
cornstarch mixture. Stir to dissolve cornstarch. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add green beans and garlic.
Cook, stirring constantly, 3 minutes or until garlic is lightly browned.
Reduce heat to medium, add soy mixture, cover skillet right away
and cook for 1 minute.
Add about 3 tablesppons of water, replace cover, and cook for 4
minutes or until beans are just tender-crisp (I like mine a tad
more done than that, but it works fine either way).
Stir beans occasionally and add small amounts of water, about a tablespoon
at a time to keep beans and garlic from sticking.
Uncover skillet. Stir cornstarch mixture and pour over beans.
Cook, stirring contantly, until beans are glazed, about 1 minute.
GK's note: We like our green beans saucier than this, so I double the sauce recipe. You really, really want to use real, fresh green beans (or real, frozen ones will do in a pinch, but fresh is better). You CAN use canned, but it will make a delicious, garlicky green sludge. It isn't pretty.
1/4 c water
2 T sherry
2 T not-so-soy sauce
1/2 tsp sugar
cornstarch mixture:
1 T cool water
1 tsp cornstarch
1 tsp not-so-soy sauce
green beans
1 tsp sesame oil
1 lb fresh green beans, ends trimmed and strings removed
5 cloves garlic, finely chopped
additional water as needed
In a small bowl, combine all ingredients for soy mixture.
Set aside.
In another small bowl, combine all ingredients for
cornstarch mixture. Stir to dissolve cornstarch. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add green beans and garlic.
Cook, stirring constantly, 3 minutes or until garlic is lightly browned.
Reduce heat to medium, add soy mixture, cover skillet right away
and cook for 1 minute.
Add about 3 tablesppons of water, replace cover, and cook for 4
minutes or until beans are just tender-crisp (I like mine a tad
more done than that, but it works fine either way).
Stir beans occasionally and add small amounts of water, about a tablespoon
at a time to keep beans and garlic from sticking.
Uncover skillet. Stir cornstarch mixture and pour over beans.
Cook, stirring contantly, until beans are glazed, about 1 minute.
GK's note: We like our green beans saucier than this, so I double the sauce recipe. You really, really want to use real, fresh green beans (or real, frozen ones will do in a pinch, but fresh is better). You CAN use canned, but it will make a delicious, garlicky green sludge. It isn't pretty.
recipe for not-so-soy sauce: https://www.blogger.com/blog/post/edit/5844477942198732724/6883084100323465419
Ramen-like soup
4 c water
2 broth cubes of your choice (or replace half the water with broth)
@1 T Mrs. Dash (or your fav. salt sub)
2-3 T soy sauce sub
2/3 bag frozen veg (I used italian blend)
1 can worth of beans (I used speckled butter beans)
1 nest rice noodles, cooked and cut up
combine all but the noodles, and cook until the veggies are done to your satisfaction. Add noodles and serve.
This was just me throwing together stuff, and it came out surprisingly ramen-like.
2 broth cubes of your choice (or replace half the water with broth)
@1 T Mrs. Dash (or your fav. salt sub)
2-3 T soy sauce sub
2/3 bag frozen veg (I used italian blend)
1 can worth of beans (I used speckled butter beans)
1 nest rice noodles, cooked and cut up
combine all but the noodles, and cook until the veggies are done to your satisfaction. Add noodles and serve.
This was just me throwing together stuff, and it came out surprisingly ramen-like.
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