Peach Cobbler

This is a Paula Deen recipe from Foodnetworks.  Read more…

Shiitake-Spinach Udon with Tofu

This takes about 10 minutes to prepare and is light yet satisfying. The noodles slip down hot, salty and delicious, while the tofu adds heft. You could add other vegetables here, too — broccoli or edamame might be nice — or serve alongside a piece of seared ahi tuna if you’re especially hungry. This is not a complicated dish, and it’s certainly not fancy. It is, however, absolutely addictive. Udon noodles are thick, wheat-flour, Japanese noodles. Look for them in organic markets such as Whole Foods or at Asian supermarkets.  Read more…

How to make your own Tofu

Do not be intimidated by the length of this recipe. There are a few steps, but they’re not difficult and certainly don’t need to be overwhelming. In terms of the coagulant — used to turn the soy milk into tofu during the process — you have several options: Epsom salts, lemon juice or apple cider vinegar. I prefer lemon juice, but it’s worth experimenting to see what works best for you (or use what you happen to have on hand). If you think you’ll make a lot of batches of tofu, it’s worth investing in a tofu press, but it’s not necessary. An empty cardboard milk carton or a loaf pan can be used to form the blocklike shape, or simply press in a colander. I try to use my homemade tofu as quickly as possible to take advantage of its freshness. It holds up well in a variety of recipes, both sweet and savory.  Read more…

Cucumber sauce

Using and Preserving Edible Pea Pods

Edible pea pods are versatile and tasty when used in salads (raw or blanched), stir fried dishes, casseroles, and in an ordinary bowl of soup.  Just heat and eat, or cook until soft as you would green beans.

 The best way to preserve edible pea pods is by freezing.  Blanching stops enzymes from continuing the ripening process.  Unblanched vegetables will have undesirable flavor, texture and vitamin loss during storage.  Read more…

How to Make Soy Milk

Soak soy beans overnight (6 to 10 hours)

Place soaked beans into blender with enough water to process and blend.

Pour blended beans into a large pot to cook.

Bring blended beans to a boil and cook for 20 minutes.  While this cooks skim off the foam and discard.

When done strain into another pot covered with cheesecloth.  Squeeze out the solids and retain.  The solids are called ‘okara’.

Pour milk into jars.  Leave on counter to cool.  Then refrigerate.

Okara Telafel

Ingredients:

1 cup okara, (plus 5 more cups later to make balls)

2 cloves garlic

1 tsp chili pepper

1 tsp cumin

¼ tsp salt

1 tsp baking powder

1 tblsp sesame seeds

1 tblsp olive oil

½ onion

1 cup water

1 cup parsley

Place first set of ingredients into blender.  When blended, add to bowl containing 5 cups of okara.  Add 1 cup of flour and mix.  

Form mixture into balls.

 Heat cooking oil in frying pan.  Cook balls 6 minutes on first side, turn and cook an additional 4 minutes.

Vegetable Tofu Scramble

Tags: Soy, Tofu

Roasted Tomatoes

Slice tomatoes, place on baking sheet, drizzle with olive oil, garlic, coarse salt and pepper.  Roast at 300F for 2  hours or until juices have evaporated.  Place in plastic bags and freeze.

Fresh Basil Pesto Recipe