L. (brief_candles) wrote in vegancooking,
L.
brief_candles
vegancooking


I wanted to prepare a meal for my son's father when he comes into town this week that would be extra, extra special. I was looking through Martha Stewart's Living magazine, and came across recipes for an entire meal! I thought you all may be interested in it.


Broiled Black-Pepper Tofu

Prep Time: 5 min.
Total Time: 35 min.
Serves 4


    1 1/2 blocks firm tofu (from two 14-ounce packages)
    2 tablespoons tamari soy sauce
    1 tablespoon toasted sesami oil
    3/4 teaspoon freshly ground pepper
    Soy Lemon Dipping Sauce (see recipe below)

Directions:
Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu will remove excess water and allow it to soak up the peppery marinade.
1. Cut tofu crosswise into 6 slices (about 3/4 inch thick each). Cut each slice diagonally into 2 triangles. Line a rimmed baking sheet with a double layer of paper towels. Place tofu on top, and cover with another double layer of of paper towels. Place another baking sheet or a large plate on top. Weigh down with heavy objects (such a large cans of food); let stand 20 minutes.
2. Preheat broiler with rack 6 inches from heat. Stir together tamari soy sauce, oil, and pepper in a 9-by-13-inch baking dish. Pat tofu dry with paper towels; transfer to baking dish. Turn to coat both sides with marinade. Broil, flipping once, until golden brown, about 4 minutes per side. Serve with dipping sauce.


Soy-Lemon Dipping Sauce

Prep Time: 5 min.
Total Time: 5 min.
Makes 1/4 cup.


    2 tablespoons minced peeled ginger
    1/4 cup tamari soy sauce
    1.2 teaspoon freshly grated lemon zest, plus 1 tablespoon plus 2 teaspoons fresh lemon juice (1 lemon total)
    1 teaspoon toasted sesame oil

Directions:
Tamari soy sauce is similar to regular soy sauce but it is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for the tofu, this sauce makes a nice addition to the soba noodles-just drizzle a little bit on top!
Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.


Soba Noodles With Vegetables & Mint

Prep Time: 15 min.
Total Time: 35 min.
Serves 4


    Coarse salt
    8 ounces sugar snap peas, trimmed, strings removed
    12 ounces soba noodles
    1 tablespoon plus 1 teaspoon toasted sesame oil
    1 tablespoon plus 1 teaspoon peanut oil
    2 medium carrots (about 1/2 pound), peeled and shaved into thin strips using a vegetable peeler
    1 teaspoon minced peeled fresh ginger
    4 scallions, thiny sliced crosswise
    1 tablespoon tamari soy sauce
    1/4 cup coarsely chopped fresh mint
    Freshly ground pepper

Directions:
1. Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to boil; cook noodles according to package instructions. Drain. Rinse noodles in cold water; drain.
2. Transfer noodles to a large bowl. Add oils; toss to combine. Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, a mint; season with pepper. Toss to combine. Serve at room temperature.


Baked Apricots With Almond Topping

Prep time: 10 min.
Total time: 30 min.
Serves 4


    4 1/2 teaspoons margarine, softened, plus more for dish. *Note: The original recipe called for butter, I changed it to margarine.
    1/4 cup almonds, skin on
    3 tablespoons packed light-brown sugar
    6 apricots, peeled, halved and pitted

Directions:
1. Preheat oven to 400. "Butter" a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add margarine; process until just combined.
2. Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.


Broiled Black-Pepper Tofu, Soy-Lemon Dipping Sauce:

Image hosted by Photobucket.com


Soba Noodles with Vegetables & Mint, Baked Apricots with Almond Topping:


Image hosted by Photobucket.com

I am going to test this out on Thursday. I will take photos and make sure to give you guys feedback on these recipes!

Now! I have a question. Thursday is also my son's first birthday. I was wondering if any of you have any recipes for a vegan birthday cake and icing? I would really love your ideas, your feedback, and if you have kids, what you did for them on their first birthday! Thanks for so much!

L.
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