CRISPY BBQ TOFU

I was a vegetarian for many, many years and this was my all time favorite comfort food recipe.  I think it's because it reminded me of all those yummy, greasy, sparerib and chicken wingy type foods I ate growing up.  For the ultimate meal, serve this with mashed potatoes and frozen corn!  We were halfway there tonight, minus the corn.  We didn't really have enough potatoes, so I added a turnip into the pot which was a great addition that boosted our vegetable intake.  That lovely salad you see in the photo is one of my cabbage and kale jobbies I've already posted, so take your pick from the recipe index, and enjoy!

CRISPY BBQ TOFU 

1 lb organic extra firm tofu, cut into 1/4" slices

2 Tbsp organic flour

2 Tbsp organic cornmeal

1 1/2 tsp organic poultry seasoning

2 tsp nutritional yeast

1/2 tsp sea salt

1/4 tsp fresh organic black pepper

2 Tbsp organic dijon mustard

4 Tbsp organic vegetable oil for frying

Sauce: 1/2 cup organic ketchup

1/3 cup coconut sugar, honey or maple syrup

2 Tbsp organic lime juice

2 cloves organic garlic, minced

1 organic onion, minced

4 Tbsp worcestershire sauce

1 tsp hot pepper sauce

Method:  Make your sauce by combining all the ingredients in a small saucepan and bring to a boil.  Simmer on low heat for 20-30 minutes.

     On a plate mix flour, cornmeal, poultry seasoning, nutritional yeast, sea salt and pepper.  Brush tofu with the mustard and then roll in the cornmeal mix.  Set aside.

     Heat 1 Tbsp of oil in a heavy skillet over medium heat, place 4 slices of tofu in the skillet and fry until golden brown.  Keep warm in an oven on low heat.  Repeat.  Serve with sauce and enjoy.

MAPLE STICKY TOFFEE PUDDING with Vanilla Ice Cream

     My in-laws were coming by to pick up my son for a sleep over and were staying for supper. I had already planned to make a casserole for supper, but now I had an excuse to make a dessert! And what a dessert it was. Maple Sticky Toffee Pudding with Vanilla Ice Cream.  After my third piece of this heavenly concoction I have decided that this is my absolute favorite dessert.  Everyone should try this once before they die.  That's how good it is.

     Rather than bake the maple date cake in a square pan, I thought using a muffin tin would work really nicely, making individual portions that plate nicely once you cut the top off.  The caramel sauce was a bit on the thin side when hot, so I recommend you let it cool to a nice thick consistency before spooning over the cake and ice cream.  In fact, make it the day before, refrigerate and just spoon on top of the warm pudding.

     Next to the dessert, our main course pales in comparison. It's not a pretty dish, but very tasty, and a great way to use millet!

CARROT MILLET CASSEROLE

1 cup organic millet, cooked in 2 cups water until light and fluffy

4 cups organic carrots, shredded

6 Tbsp e.v olive oil

6 Tbsp organic tamari

4 cloves organic garlic, smashed and minced

2 tsp dry marjoram or 1 Tbsp fresh

1 pound organic firm tofu, crumbled

10 Tbsp nutritional yeast

2 organic onions, chopped

1/2 cup fresh organic parsley, chopped

Method: Combine all ingredients in a covered casserole dish. Bake at 350* for 40 mins.

MAPLE STICKY TOFFEE PUDDING

1/2 cup organic unsalted butter, softened

8 oz pitted dates

1/2 cup light rum or water

1 cup organic all purpose flour

1 cup organic whole wheat flour

1 1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp ground organic cinnamon

1/4 tsp baking soda

3/4 cup maple sugar

2 organic eggs

Toffee Sauce:

2 Tbsp organic butter

1/4 cup maple sugar

1/4 cup maple syrup

1/4 cup brown rice syrup

1/3 cup organic whole milk

Method: Preheat oven to 450*. Butter 12 cupcake spots in a pan, or a square 8" pan. Combine the dates, rum and 1/2 cup water in a saucepan, bring to a boil, and then simmer for a couple of minutes until the dates are soft. Remove from heat and use a hand blender to puree. Set aside to cool.

Whisk the flours, baking powder, sea salt, cinnamon and baking soda in a bowl. Whip the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, scrape the bowl and then add flour alternatively with the date mixture in 3 additions. Scoop into the pan and bake for about 2-25 minutes. 

Make the sauce by combining the butter, sugar and syrups together in a saucepan over medium heat. Bring to a boil and cook for 3 minutes. Whisk in the milk and cook one more minute. Remove from heat and let cool until thick. Serve the sauce over the pudding.

NORBERT'S NOODLES

My favorite farmer in the whole world is making pasta and it is good.  Norbert from Selwood Green has awakened a latent talent for noodle making and I am glad.  Although this means he isn't spending as much time growing phenomenal organic vegetables.  But at least he is doing good things no matter what he does.  And lucky for us it always involves food.

     We eat Norbert's Kamut Pasta with all kinds of sauces, but tonight we delved into our frozen green curry paste stash and whipped up this little yummy.

KAMUT NOODLES in a Peanut Coconut Sauce

1 pack of Norbert's Organic Kamut Noodles (equal to about 1/2 pound dry pasta I think)

1 pound organic local firm tofu, cut into cubes

1/2 cup arame seaweed, soaked in water for 5 minutes

1 organic onion, chopped

2 cups organic cabbage, cut into small pieces

3 organic carrots, chopped

1/2 cup organic peanut butter

1/2 can organic coconut milk

6 Tbsp organic tamari

4 Tbsp spicy thai chili dipping sauce

big pinch sea salt

2 Tbsp organic raw sesame oil

1 heaping Tbsp green curry paste

1/4 cup water

1/2 bunch organic cilantro, chopped

1/2 organic lemon

Method:  Bring a pot of water to boil and when ready cook noodles for about 5 minutes.  Preheat oven to 450*.  Marinate the tofu in 2 Tbsp of the tamari sauce and 1 Tbsp of the sesame oil.  Broil in the oven in a cast iron skillet for about 10-15 minutes, flipping halfway through.  Set aside.

     Heat a cast iron wok over medium high heat.  Add the rest of the oil and stir fry the onion, carrot, cabbage, arame and a pinch of sea salt for about 8 minutes.  Then stir in the tofu, coconut milk, curry paste, peanut butter, chili sauce, water and remaining tamari.  Cook stirring for about 5 minutes, then add the drained noodles and chopped cilantro.    Serve with a squeeze of lemon juice and chopsticks.

Scrambled Tofu

Not that I have anything against real scrambled eggs, I mean, I love my chickens, and I love eggs. But we ate quiche last night and I felt like something a little different.  And I like scrambled tofu!

SCRAMBLED TOFU

1 Tbsp e.v olive oil

1 organic onion, chopped

8 organic mushrooms, sliced

10 black or green olives, pitted and sliced

2 organic carrots, grated

1 pound organic local firm tofu

1/2 cup organic cheese, grated

2 tsp organic turmeric powder

2 Tbsp nutritional yeast flakes

1/2 - 2 Tbsp organic tamari

fresh ground black pepper

1/2 tsp organic ground coriander

1/4 tsp organic ground cumin

Method:  Heat a large cast iron skillet over medium heat.  Add olive oil and saute onion, mushroom and grated carrot until soft.  Sprinkle spices in and crumble in the tofu too.  Stir until well combined and tofu is heated through.  Sprinkle with grated cheese, lower heat, cover pan and heat until cheese melts.

I served this with toasted spelt bread and my homemade sauerkraut.  Since this is the second time I've mentioned the sauerkraut I decided to include the recipe from Nourishing Traditions by Sally Fallon

Basic Recipe for Sauerkraut

• 1 litre glass jar with plastic lid or spring lid
• 1 Cabbage Medium sized (1kg)
• 1 tablespoon sea salt
• 4 tablespoons of Kefir whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)
• 1 tablespoon of carraway seeds or fresh chopped dill.

Germans have always sliced the cabbage with a specially made machine and pounded them with a wooden mortar in a large crock to bruise the cell walls.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.

Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour. I love sauerkraut at 4 months old.

As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.

Kung Pao Tofu and Shrimp

I know there have been alot of shrimp recipes lately, but this organic shrimp thing is exciting, and Scott really, really loves shrimp.  You will notice though that today's dinner also features tofu, which can replace all the shrimp if you so desire.  Or you can use chicken...

KUNG PAO TOFU AND SHRIMP with Green Peas and Peppers on Short Grain Brown Rice

1/2 pound organic shrimp, cleaned

1/2 pound organic firm tofu

4 tsp organic tamari

1 tsp local honey

1 tsp toasted sesame oil

Sauce

2 Tbsp organic tamari

1 Tbsp fermented black beans, rinsed and chopped

1 Tbsp local honey

2 tsp toasted sesame oil

1/4 water, divided

1 tsp organic cornstarch

3 Tbsp sesame oil, divided

1 Tbsp chopped fresh ginger

1/2 tsp hot Asian chile paste

1 sweet organic red, yellow or green pepper

1 cup frozen organic peas or edamame

3 organic green onions, sliced on the diagonal

1/2 cup organic cashews, toasted

Method: In a bowl, marinate the shrimp, tofu, tamari, honey and sesame oil.  Marinate for 20 minutes.

     For sauce, combine tamari, black beans, honey, sesame oil, and 2 Tbsp of the water.

     In a small bowl, combine remaining water with cornstarch.

     To cook, heat a cast iron wok (or any non stick skillet) over medium high heat.  Add shrimp and tofu and stir fry until lightly browned or 1-2 minutes.  Remove and reserve.  Heat remaining 1 Tbsp oil in the skillet.  Add the peppers and saute for 1 minute.  Add the ginger, garlic and chile paste, stir a couple of times.  Add sauce to skillet and cook 1 minute.  Add peas, tofu and shrimp.  Stir in cornstarch mixture.  Cook for 30 seconds or until sauce thickens slightly.  Add green onions and cook for 30 seconds.  Sprinkle in cashews, stir.  Serve on cooked organic short grain brown rice.

2 cloves organic garlic

Chinese

I had a bag of fermented black beans in my cupboard for about three years before I finally figured out what to do with them.  Great stir fry at home!

TOFU AND VEGETABLES IN BLACK BEAN SAUCE

1 lb organic firm tofu

1 Tbsp organic tamari

2 tsp rice wine or sake

1/2 tsp toasted organic sesame oil

Method:  Cube the tofu and let it marinate in the above ingredients for 15 mins.

1 Tbsp organic sesame oil

1/4 cup sliced organic green onions

1 Tbsp finely chopped organic garlic

1 Tbsp salted, fermented black beans, rinsed and coarsely chopped

1 Tbsp finely chopped organic fresh ginger

1/2 organic green pepper

1/2 organic red pepper

1 crown organic broccoli, cut into florettes

1 organic carrot, thinly sliced

2 tsp organic tamari

1 Tbsp rice wine or sake

1 tsp local honey

1/4 cup stock or water

1/2 tsp toasted organic sesame oil

2 tsp organic cornstarch

1/4 cup raw organic cashews

Method:  Heat a wok over high heat, add the oil and heat until almost smoking.  Add the tofu and cook until lightly browned.  Remove.  Add more oil if needed and stir fry the broccoli, carrot and peppers until beginning to soften slightly.  Add the scallions, garlic, black beans and ginger.  Stir-fry for 10 seconds, add the soy sauce, rice wine, honey, stock, sesame oil and cornstarch.  Add the tofu and cashews, toss lightly to coat.  Serve with steamed rice.