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Thursday, July 17, 2014 (Fried Curry Tofu Sticks & Vegan Chili Relleno)

 

These were very, very, berry good!!!

These were very, very, berry good!!!

Fried Curry Tofu Strips

I was reading the recipe here  and then decided to put my own spin on it.

Ingredients

    • 1 (16 ounce) package firm tofu, drained and pressed
    • 4 cups of water with 1/2 tsp garlic powder, 1/4 tsp ginger powder, 1/4 onion powder
    • 3-6 tablespoons olive oil (more may be needed)
    • 1/2 cup whole wheat flour
    • 3 tablespoons nutritional yeast
    • 1/2 teaspoon salt
    • 3/4  teaspoon freshly ground black pepper
    • 1/8 tsp Chilli powder
    • 1 tsp curry powder
    • 1/8 cayenne pepper

 Directions

    1.  Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.
    2.  Mix the  1/2 tsp garlic powder, 1/4 tsp ginger powder, 1/4 onion powder into a bowl with 4 cups of water.
    3.  Put the tofu strips in the bowl and place to the side to soak.
    4. In a separate bowl or pan, stir together the flour, yeast, and the rest of the spices.
    5. Remove tofu sticks from broth, place them between paper towels and press most of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice for a dry outer layer of breading.)
    6. Heat a large skillet and place 3 tablespoons of olive oil in the pan. Place the tofu in the hot oil and fry until crisp and browned on all sides.
    7. If the pan has leavings that are starting to blacken, clean out the pan, add 3 tablespoons of olive oil and continue.

I made a sandwich with the fried curry tofu sticks, spinach, multigrain bread, and the watermelon jicama chutney that I made on July 14th and 15th.

Vegan Chili Relleno (Stuffed Poblano Peppers)

Mercy me!  Wrapped in warmed corn tortilla, the vegan chili relleno was scrumptious!

Mercy me! Wrapped in warmed corn tortilla, the vegan chili relleno was scrumptious!

 

I had bought 3 poblano peppers from Carniceria Guanajuato on Wednesday and noticed that they were wrinkling at the top.  As a result, I searched for a vegan chili relleno recipe and used this recipe (http://m.allrecipes.com/recipe/202423/vegetarian-stuffed-poblano-peppers) as a rough outline.

Ingredients

    • 3 poblano peppers
    • 2 tablespoons olive oil
    • 3 Quinoa, Nut Veggie Burgers

NOTE:  I made these veggie burgers based on the Lukas Volger’s book “Veggie Burgers Every Which Way” e.g. page 45.  I make a double batch and freeze whatever I don’t think I’ll need.  They defrost well in the microwave on the defrost setting.

    • 1/4 cup small diced red onions
    • 1/2 medium carrot, grated
    • 6 tablespoons of vegan cheese a.k.a. Healthy Cheese-like Sauce made on July 14, 2014

 Directions

    1. In a sauce pan, bring water to a boil.
    2. Slice the poblano peppers in half. Seed and remove the stem from the peppers.
    3. When the water is boiling, place the peppers in the pan and boil for 4 minutes.
    4. Place the peppers on paper towel and rinse & dry the pan.
    5. Add 2 tablespoons of oil to the pan.
    6. Add the onions and stir until you smell them.
    7. Add the grated carrots and stir for 2 minutes.
    8. Add the veggie burgers and mix them into the mixture.
    9. Divide the veggie burger mixture between the poblano pepper halves.
    10. Pour 1 tablespoon of vegan cheese over each pepper half.
    11. Heat the poblano peppers with the vegan cheese in the microwave for 53 seconds.  NOTE:  Only do this if the vegan cheese was stored in the refrigerator and you needed to reheat it.  If you made the vegan cheese before making the vegan chili relleno and it’s still hot, pour it on the top of the pepper halves and serve.

You can serve the peppers on top of rice. Or, I heated 3 corn tortillas, sliced the pepper halves in half and wrapped the stuffed peppers in the tortillas.

 

Oh cheesy kale chips . . .

Oh cheesy kale chips . . .

Cheesy Kale Chips

http://kblog.lunchboxbunch.com/2011/08/cheezy-spicy-kale-chips-vegan.html?m=1

Makes about 4-5 cups baked chips

NOTE: This sauce below is enough for 2 bunches of kale.

Ingredients

    • 2 bunches of organic kale, thick stems removed, and torn in roughly 2 inch pieces
    • 1/2 cup lemon juice
    • 1/4 cup apple cider vinegar
    • 2 whole jalapeno peppers with seeds, remove stem
    • 3/4 cup nutritional yeast + extra for dusting
    • 1/8 tsp cayenne
    • 1/2 tsp garlic granules
    • 1 Tbsp honey
    • 1 1/2 Tbsp tamari (or soy sauce)
    • 1 cup soaked raw cashews (water drained)
    • 2 Tbsp sunflower seeds
    • 1/2 teaspoon cracked black pepper
    • 1/2 tsp sea salt (NOTE:  Taste and salt according to your personal preference.)

Directions

    1.  1. Heat oven to 250 degrees. Lay a piece of foil on a baking sheet and spray with PAM or another non-stick spray. Set aside.  NOTE: I used 3 baking sheets.
    2.  2. Prep your kale by washing and using a salad spinner. Remove thick stems and tear into pieces.  WARNING:  The kale will shrink significantly in the oven so do not tear thin pieces.
    3.  3. Although I used a regular blender, I would suggest using a Vitamix or high speed blender. Blend the ingredients (except for the kale) on high until smooth. Add more salt/seasoning/spices as needed.
    4. 4. There are a few ways to coat your kale. I sauced the kale in batches to make sure that I evenly coated the kale.  However, you can place all of the kale in a bowl, pour the sauce on top, mix with your hands and place it on the baking sheets.  Don’t coat the kale too heavily with sauce – the thinner the sauce, the lighter and crispier your chips will be. Find a technique that works for you.  Test away!

Results:

I changed the recipe significantly in terms of the ingredients. In hindsight, the bell pepper would have given the “cheese” texture. Thus, I would follow the recipe more closely if I repeated it. Also, not using the oil in the sauce left the chips paper-texture crispy.

In looking at the nutritional information, the cheese sauce increases the fat dramatically.  Therefore, I may look for another recipe.  Time shall tell . . .

 

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