Wednesday, September 22, 2010

{CARROT AVOCADO CURRY WITH TOFU}

Thanks, Elna and Lucy!  This is my new favorite dish.  So good!

I cooked it in the pressure cooker; it worked great.  (I'll include the original/non-pressure cooker recipe in parenthesis.)

{Tofu}

2 12-oz. boxes firm or extra firm tofu, pressed* and frozen**
1/4 c. apple juice (2 T. water)
1/2 t. ginger
1/2 t. cinnamon
1/2 t. paprika
1/2 t. curry powder
1/2 t. salt
1 dash pepper (1/2 t.)
  • Thaw tofu in the refrigerator overnight, or at room temperature for several hours.
  • Slice into 1/4 to 1/2-inch cubes.
  • Saute in apple juice and spices until completely coated.
  • Transfer to a baking sheet.
  • Bake at 350 for 35 minutes, stirring occasionally.
  • Set aside.
*To press tofu, remove it from the package, draining off any water.  Wrap the tofu in a paper towel and then a cloth hand towel, and place it on a plate (or cookie sheet if doing several blocks at a time).  Place another plate (or cookie sheet) on top, and put something heavy on top (canned food or books work great).  Leave the tofu to press for one to several hours.

**Freezing tofu changes the texture significantly; it becomes more spongy and "meaty."  After the tofu is pressed, unwrap it, put it in a freezer bag/container, and freeze.  To thaw the tofu, I just took it out of the freezer this morning and set it on the counter.  Quite a bit more water drained out of the tofu as it thawed.

{Curry Sauce}

1 c. water + 1 t. vegan chicken flavored Better-Than-Bullion (1 1/2 c. chicken broth)
1/2 c. apple juice
6 medium carrots, sliced thin
3 stalks celery, chopped
1/2 t. ginger
1/2 t. cinnamon
1/2 t. paprika
1/2 t. curry powder
1/2 t. salt
1 dash pepper (1/2 t.)
1 2-inch cinnamon stick


1/3 c. non-dairy milk
1/4 c. raw cashews
1/4 t. almond extract


1 avocado, peeled and sliced
slivered almonds


Pressure Cooker Instructions:
  • Combine first ingredients (broth through cinnamon stick) in the pressure cooker.
  • Cook on low pressure for 1 minute.
  • Quick release.
  • Meanwhile, blend milk, cashews, and almond extract until smooth.  Set aside.
  • When pressure is released, add cream and tofu.
  • Serve over brown rice or quinoa, topped with avocado slices and slivered almonds.


Normal Instructions:
  • Combine first ingredients (broth through cinnamon stick) in a skillet or saucepan.
  • Bring to a boil.
  • Reduce heat, and simmer for 30 minutes, or until vegetables are soft.
  • Meanwhile, blend milk, cashews, and almond extract until smooth.  Set aside.
  • When vegetables are soft, add cream and tofu.
  • Heat on low until heated through.
  • Serve over brown rice or quinoa, topped with avocado slices and slivered almonds.

Tuesday, September 21, 2010

{PAN SEARED PORTABELLOS}

Mom shared this recipe a while ago in an email.  I tried it the other day and loved it!  Mariah (my 3-year-old) also loved them; Elaine (2) and Mike wouldn't even try them. Not mushroom fans.

2-3 large portabello mushrooms (or 1 lb. baby portabellos)
1 T. water
1 T. balsamic vinegar
1/2 t. dried oregano
1 1/2 T. apple juice concentrate
2 garlic cloves, minced or pressed
2 T. soy sauce
  • Trim mushroom stems flush with base of the mushroom.  Discard stems (or cook them with the mushrooms).
  • Combine sauce ingredients in a skillet or sauce pan with a lid.
  • Warm over medium heat until bubbly.
  • Place mushrooms, top side down, in the pan.
  • Cover, and cook for 3-5 minutes.
  • Turn mushrooms over.
  • Cook, covered, for another 5 minutes.


Here's a how-to video:

Saturday, September 11, 2010

{TWICE BAKED POTATOES, REVISED}

I tried the twice baked potatoes again, with some revisions.  They turned out much better.  Click here.