Thursday, April 28, 2005
TOFU SANDWICH SPREAD
1 package extra firm tofu, squeezed and crumbled, a stalk or two of celery, chopped olives (one of those little cans of pre-chopped ones if you're lazy like me), half a small red onion, a chopped red bell pepper, and a bit of fresh parsley all mixed together with some mayo. The recipe didn't call for any spices but fuck that. I throw in a teensy bit of salt, lots of pepper, a dash or two of cayenne pepper, and a shitload of paprika.
When I make sandwiches with it I usually put tomato slices on there and maybe some cheese too. And sprouts! I love sprouts. Oh, and toast the bread. It's also good on crackers or in a pita or I suppose you could eat it all by itself if you're one of those no carb freaks.
Wednesday, January 26, 2005
This is the one in the family cookbook, so I'm pretty sure it's the one we usually make. I'll call my mom today to make sure.
Simple Carrot Cake
2 c. flour
2 c. sugar
1 c. oil
4 eggs
2 t. baking soda
2 t cinnamon
3 c. grated raw carrots
1 t. salt
Combine sugar, oil and eggs and beat until well blanded. Sift drya ingredients and add to creamed mixture. Add grated carrots and blend well. Pour into greased and lightly floured 9/13 baking pan and bake at 350 for 25-30 minutes or until cake tests done. cool and top with icing.
Icing
1 pkg (8 oz) cream cheese, softened
2 t. vanilla
1/4 c. butter or margarine
1 pkg (16 oz) powdered sugar
1/2 c. chopped pecans (optional)
Combine cream cheese, butter, vanilla, and powdered sugar. Beat until well blended. Add chopped pecans, if desired, and spread on cooled cake.
Friday, December 10, 2004
Becky's Incredibly Easy Pumpkin Squares
1 pkg spice cake mix (no eggs, no oil just the mix in the bag.)
1 15 oz can pumpkin stuff
about 1 cup chocolate chips/chunks/whatever (I like dark or semi-sweet chocolate chunks)
Mix the pumpkin stuff and the cake mix in a bowl. Add the chocolate. (It's supposed to be thick.) Spread evenly in a 9x13 pan you've sprayed with cooking spray. Bake at 350 for about 20-30 minutes (for reference, my Corningware ceramic cake pan takes 25 minutes) or until it passes the knife test.
Don't let it cool too long before you start scarfing them down because they're best when still warm and the chocolate is all melty. YUM!
If you want to get fancy you can melt some of the chocolate chunks in a baggie and drizzle over the top.
Friday, August 13, 2004
DON'T KNOW IF ANYONE STILL VISITS HERE: But this might be of interest: In a Vegetarian Kitchen | Recipes Galore
Friday, August 06, 2004
Stolen blatantly from I Have a Snake:
Today I made the South Beach Diet cookbook version of Thai Stirfry, with my own modifications. It's totally awesome.
There are three steps:
1. Put a can of light coconut milk (I used regular, because "light" is just coconut milk mixed with water and it's a ripoff) in the blender with 2 big cloves garlic and a half-teaspoon each lime zest and lemon zest. Pour this in a frying pan and heat for one minute.
2. Throw in a sliced red bell pepper, some asparagus tips (I skipped these because I don't like asparagus), a half-cup mushrooms (I doubled these to make up for the asparagus), a chopped small head of bok choi, some hot red pepper seasoning (I used one teaspoon Chinese chili paste), and a quarter-cup of peanuts (I put more like half a cup). I also added a couple of teaspoons of minced ginger; I can't imagine why the original recipe left this out. If you don't have enough liquid, add a quarter-cup water. (I made up the water part as well.) Simmer for ten minutes, stirring often.
3. Add a tablespoon each of soy sauce, lemon juice and lime juice, and a handful of finely shredded fresh basil leaves. Simmer five more minutes.
It's scrumptious.
Monday, May 17, 2004
As requested by the Eat with BSN goddess-in-charge, here's my recipe for Tofu Salad, my new favorite recipe ever. It's adapted from Quick, Simple and Main-Course Vegetarian Pleasures, where it's called "Mock Chicken Salad," but I'm not down with that.
Tofu Salad
1 lb firm or extra-firm tofu packed in water
1 1/2 T canola oil
1 T plus 1 t. soy sauce
1 1/2 ribs celery
1 scallion
3-4 T Nayonaise
black pepper or paprika or something
small lemon wedge
Drain the water from the brick of tofu. Slice the brick in half depth-wise, so you have two flat slabs. Fold a kitchen towel in half and lay the slabs on it next to each other. Fold a second towel in half and place on top of the tofu. Put a big pile of cookbooks (or something) on top of the towel. Leave for 30 minutes.
In the meantime, rinse the vegetables. Cut the ends off the celery ribs and discard; dice the remainder very small. Cut the ends off the scallion, discard, and slice the remainder very thin (using both white and green parts). Heat the oil in a large skillet over very high heat.
When the half-hour is up, dice the tofu very small - 1/2 inch cubes if you can. Add to the very hot oil. Stir immediately to coat with oil. Cook over high heat, stirring often, until the tofu is uniformly golden. Watch very closely - you don't want the tofu to get crunchy all the way through or to brown on only one side, so keep stirring. It will probably take about ten minutes. Remove from heat.
Sprinkle 1 T of the soy sauce on the tofu and stir. Cool well - you can do it for an hour in the fridge, but I am impatient and more wont to stick the whole pan in the freezer. Do that if you have room.
Put the tofu in a bowl, stir again, and add the rest of the soy sauce. Add the veggies and Nayonaise; stir again. Add the black pepper or paprika and the lemon juice and stir again. Taste - if you want more soy sauce, lemon juice, or paprika/pepper, add it now. Chill in the fridge for a little while. Eat on bread or crackers, or straight from the bowl with a fork.
It would probably be good with walnuts if I could afford them, and feel free to add whatever you'd normally put in chicken salad - if you're the raisin or grape type, do that.
Sunday, May 09, 2004
In the post below I forgot to mention that you add the cumin in with the veggies, and that you'll probably need to add some water to help you mash the beans. If you're using dried beans, you could just use some of the cooking water.
