February 23rd, 2005

tofu steak

My boyfriend just got back from miami and he had japanese tofu steaks while he was there. Last time I went to miami I had some too...I would love to make these at home...does anyone have a recipe to make these? I'm not sure what they marinade it in or how they make it so compressed and chewy.

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Hi everyone! I'm new here so sorry if something similar has been posted before. I tried to make seitan for the first time yesterday and it turned out pretty bad, it was very rubbery. Any suggestions on how to prevent this? I read that the temperature of water you rinse with could effect the texture but I'm not sure which I was supposed to avoid. I used luke warm-ish but apparently that was wrong.

Thanks in advance. <3
  • rincaro

Pressure Cooker = Love

Well, making risotto in it is pretty much the best thing ever. I looked in the memories, not much information. Other than beans, what do you cook in yours?

I've been making the basic pressure cooker risotto out of Passionate Vegetarian (veganized of course) and adding saffron and broccoli. What else do you add to your risotto to make it "dinner"?
me- montana

Pizza dough that doesn't need to rise?

Any one have any good recipes for pizza dough that doesn't need to rise? I'm hungry and don't want to wait an anywhere from fortyfive minutes to an hour and half just to have my pizza.


ps. anyone else have a strange need to include nutritional yeast in everything they make?
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  • helmine

Think I may actually like this better than chili

Not yet being a devotee of tvp, tsp, seitan, etc., I make my chili with beans, etc. This has more chewy, stewy goodness. And god knows it's fast. Posole is often served with condiment trays-- pepper, tomato, bakon bits, raisins, cilantro, nuts, or at least it was when my old boyfriend served it, back in the chicken eating days.

Posole (recipe from Lorna Sass, Shortcut Vegetarian) makes 3-4 servings

I've named this bean-and-vegetable stew posole, because it is based on teh starchy large-kernel corn that goes by that name in southwestern kitchens. In the East, posole is known as hominy. By any name, it has a delightfully chewy texture and subtle corn flavor. You'll find canned cooked hominy in most supermarkets (usually among the Goya products.) It's quite salty, so be sure to rinse it well. Set a bottle of Tabasco or other hot sauce on the table for those with asbestos tongues.

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  • lavajin

Potato-Spinach-Tofu Casserole

I don't have a pic 'cause the camera's batteries are dead, but this is what I just made, and it turned out quite nummiful!

2 large potatoes, sliced 1/4 inch thick
1 box frozen spinach, thawed (about 20 min in microwave at 20 percent power)
1 small zucchini, thinly sliced
3 slices onion, broken into rings (more or less if desired)
1 brick firm tofu
1/4 cup nutritional yeast
2 Tbsp olive oil, plus enough to lightly coat small casserole pan)
2 Tbsp. minced garlic (dried - about 4-6 cloves fresh)
2 Tbsp water (if needed)
1 tsp. rosemary
salt to taste
unsweetened soymilk

Preheat oven to 375. Crumble tofu into food processor, add nut. yeast, garlic, rosemary (or preferred spices), salt, and oil. Blend until smooth and ricotta-esque, adding water if needed for consistency.

Lightly coat small casserole - 2 or 3 quart? - with olive oil. Line with potato slices. Layer onion, spinach, zucchini,spread 1/2 tofu "ricotta" over it, add another layer of potato, and repeat.

Slowly pour soymilk over everything until dish is almost full. Place in oven on a cookie sheet or foil to catch drips. Bake covered for 1 hour, then uncovered for 1/2 hour.

Voila! Potato-Spinach-Tofu Casserole Thingy!
lil weak baby


I am a member of Amnesty International at UT Austin and this weekend we are having a potluck, unfortunately I am the only vegan member of the UT group, but the host decided that if I sent him a recipe, he would try his hand at it. This is very cool of him to do, so I don't want to burden him with anything truly obscure, but at the same time I regard this event as a way to promote veganism, especially the very tasty food we eat! Taking the "soap-box" aspect of this event into consideration, I don't want him to cook something plain like spaghetti or falafel that anyone can get anywhere either.

I haven't cooked in ages (I live in a dorm) but this guy probably has all the necessary tools to make what one would usually make in the kitchen.

So, what is something that is out of the ordinary but does not rely on obscure ingredients and intensive kitchen-labor?

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