Archive for tofu

Post-Modern Lasagna

As any good post-modern lasagna this challenges traditional lasagna views and standards, and is a little bit twisted.

What you will need:
2 1/2 cups WW spiral (or bow tie) pasta
1 firm block of tofu (frozen then defrosted)
1/2 cups plain or unsweetened soymilk
1 T lemon juice
1 T dried basil
2 t oregano
1 t sea salt
1/2 white onion chopped
5 garlic cloves chopped
3 cups chopped spinach
1 green onion stalk
3 medium sized green garlic shoots
1 jar or recipe for you favorite tomato sauce
salt and pepper to taste

To begin: Preheat oven to 355
Boil your noodles in salted water until almost done or al dente.While the noodle cook, blend your remaining ingredients (except your tomato sauce and greens!) until nearly smooth (if you like a chunkier texture, I won’t tell). Dice your greens up and put them aside. Take a small amount of Olive oil to grease your baking dish (The deeper the better!). Once the dish is greased, add in your tofu mixture form the blender and add your chopped greens, stir until combined. Once your noodles are done, drain and rinse in cold running water, shake dry and add to baking dish. Toss to combine/coat with tofu mixture, then poor jar of tomato sauce over top. Shake a few times so the sauce drips on down and add your salt and pepper to the top.

Now pop that sucker in for the next 35 minutes or until nice and bubbly. Let sit for a few minutes before serving, optional nooch or vegan cheese for the top and you are set babies!


Let’s get Fancy now

Here is a cheap and easy way to impress your dates, friends and family and to make your everyday vegan food look uber fancy. We’ve all seen the fancy restaurant portions of little food artistically mounted onto a plate for the “ouuus” and “ahhhs” only to leave you still fucking hungry! So my solution, stack your own food.
Stacking food, especially into little towers of alternating flavours looks impressive and isn’t very hard. Best of all, you get enough to eat and hey, this might even get you laid. Now, normally I don’t give two rats asses about presentation, I want tasty food and I wanted it now damn it. But if you have people to impress or want to try something new here are a few easy tips.
1)Use edibles to create beds, baskets, mounds or cups to present your food on. Because no one wants to pick out paper or plastic from their food when they sit down to eat. Dress up plain plates with drizzles of sauce, a bed of lettuce or get really fancy and cut carrots and other vegetables into cute little shapes to arrange.

2)For some reason humans are fascinated and excited about food in shapes. Molds are an easy way to do this, now this doesn’t mean you should go out and buy all kinds of fancy equipment but the next time you make say a grain/noodle/mashed potatoes try experimenting with what you have available. Spray some oil into a mug, tupper ware contain, old EB container etc and try different shapes it may take some practice but once you master it you can create layers by alternating sauce, vegetables (squash etc works nicely). Rissorto work really well for this.

3) finally the easiest of all is food towers. Which is basically stacking your food on the plate, alternating sauces/toppings with your main dish. This works in a variety of ways, you could do tofu rounds, eggplant rounds, polenta rounds and basically make all your food round or you could use different shapes and for an alternating pattern. Sometimes I find using a variety of shapes gives a dish more appeal for example my breakfast:

Tofu triangles stacked onto a bed of sauteed mushrooms with onion and then repeated until finished surrounded by rounded potatoes. This is a very simple dish, but it gets fancier just because of the way it is plated.

Cooking for the family, backlogged

i am currently recovering from surgery so most of my food looks pretty gastly. But this may give me the chance I needed to get back to posting the older stuff.

This meal actually had my mother eating tofu, which was interesting. I loved it and I think zane did too. Isa’s Baked tofu from very few modifications, pressed tofu for a few hours and as usually it was frozen first.

Wild mushroom couscous that was sitting in the pantry, along with the some toasted almonds and broccoli in lemon juice with brags. And candied Carrots from Kittee’s site.

I also made some brownies, Isa’s recipe again although I accidentally used regular tofu instead of silken, so they were a little dense but still good I found. Live and learn.

Lolo’s Testing

Lolo you are amazing!!
Sweat and Sour tofu is so good.
Crispy, tasty and my god, awesome.
So good my mother (pickier than a 4 year old) ate tofu and lots of it!

Go out and buy her cook book the moment it comes out.


**Sorry all my photos are blurry and the rest was eaten too fast for seconds.