At our house, when my husband slathers red miso on the tofu and begins the process of making tofu cheese, it's the beginning of a string of favorite meals! The tofu cheese itself is a fermented wonder, tasting a lot like feta, and it's great crumbled over salad or as a veggie sandwich spread.
Here's where I come in. I slice the tofu cheese into sticks, dress them up with a spicy breading and bake with french-fry-sliced potatoes, for fish-n-chips. The tartar sauce brings it all together. I go for ketchup on my potatoes, but the Mister goes for straight tartar sauce all the way around. Recipes follow.
A couple of days later, it's fish taco time! Find yourself some simple corn tortillas made with just cornmeal, lime and water. Toast over an open flame. Add a fish stick or two, tartar sauce, green tomatillo salsa, shredded cabbage and a squeeze of lime. Tonight we had cilantro on hand, and if avocado is in season, these tacos are even more perfect with guacamole.
In November, Torrey and I stopped in at Native Foods for "Baja Surf Tacos" when we were studying Permaculture together up in Laguna. They're made with battered tempeh, and I love them too! Even better when your friend brings limes to share!
TOFU-CHEESE FISH STICKS (adapted from Shmooed Food)
1/3 cup fine organic cornmeal
1/3 cup ground raw almonds
1 teaspoon sweet paprika
1 teaspoon dulse flakes
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon dill weed
1/8 teaspoon black pepper (more or less to taste)
Preheat oven to 400 degrees and line a baking sheet with parchment.
Cut tofu cheese into sticks/fingers. Dip them into a shallow dish of plain almond milk, and coat with thoroughly mixed dry ingredients.
Place sticks on baking sheet. Bake for total of 30 minutes, turning them over after 15 minutes. You can sprinkle with olive oil to make them more crispy.
1/2 cup Vegenaise
1 tablespoon dill pickles, finely chopped
1 tablespoon stuffed green olives, chopped
1 tablespoon onion, grated
1 tablespoon parsley, finely chopped
1 1/2 teaspoons capers, chopped
1 teaspoon lime juice
1 teaspoon garlic, minced
Mix it all up and refrigerate for a bit before serving.
26 February 2011
Like every recipe I've tried from the Babycakes NYC cookbook, I am completely pleased with these muffins!
Along with pumpkin spice muffins and spelt biscuits, this is one of my new go-to recipes. I made a couple of minor substitutions, like homemade almond milk in place of rice milk, and the zest and a teaspoon of juice from a Meyer lemon in place of lemon extract, and I used less salt. Here's my version:
2 1/4 cups whole spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of sea salt
1/2 cup coconut oil
2/3 cup agave nectar
2/3 cup almond milk
2 teaspoons pure vanilla extract
1 teaspoon of juice, plus the zest from one Meyer lemon
2/3 cup fresh organic blueberries
Preheat oven to 325 degrees. Line a standard 12-cup muffin tin with paper liners.
Whisk together dry ingredients. Mix in all wet ingredients, except blueberries. When well-combined, gently fold in blueberries.
Pour about 1/3 cup batter into each cup. Bake for 22 minutes, turning 180 degrees at 15 minutes for more even baking.
22 February 2011
10 February 2011
07 February 2011
Portland friends Holiday and Don came for a weekend visit. On a sunny Saturday, we did yoga with Bhava at Ginseng, picked up some Rooibos Chai (with lots of cardamom) and Moroccan Spice chocolate from Eclipse at Halcyon Tea in South Park, and later walked along Moonlight Beach in Encinitas after a terrific lunch at Lotus Cafe. One enormous vegan cupcake cut into quarters was just right for dessert.
Fresh off the plane, we walked them to Santana's for burritos and used hats and hands to carry home our bounty from the farmers market. That evening we enjoyed a Camarada performance at Saint Paul's Cathedral, right at the edge of Balboa Park.
Sunday it rained lightly and the whole garden was aglow.
Succulent in Bauer pot.
[All photos by D. Vanderlaag]
Donald has a knack for photography, don't you think?