July 1st, 2005

(no subject)

Okay so I'm a horrible horrible person and havn't really made tofu before. I have Extra Firm Nasoya brand tofu. I was thinking about incorportating it into something I allready make, stir fried broccoli with garlic and soy sauce. When I make that it goes broccoli first till bright green then clopped garlic and soy sauce.

I've heard conflicing reports so in your opinion what should I do with the tofu? First sqeeze under heavy stuff then freeze, or just sqeeze, or just freeze, and for any configuration how long?

And then how long should it be stir fried?

Edit: More things to be confused about- if freezing do you freeze in package(therefore with water)?

Magpie's Baked Potato Soup

this was posted by ballet_chick at nomeatrecipes, as a vegetarian recipe, a long while ago and i made it and thought it was fantastic, and wanted to share.... i tweaked it a bit

Magpie's Baked Potato Soup

Yields: 7 servings, about 1 1/2 cups each.

8 large russet potatoes, scrubbed well
3 tablespoons butter ( vegans use replacement )
2 large onions, finely chopped
2 tablespoons chopped parsley
1 tablespoon Italian seasoning mix
1/2 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste
3 cups vegetable stock
3 cups half-and-half or whole milk ( vegans : plain soymilk )
1/2 cup sour cream ( optional : or vegans, use tofutti brand )
1 cup shredded Cheddar cheese ( optional )
1/3 cup choppped green onions, or chives

* I added 3 tbsp of potato flour to the sauteed onions, it worked out great, but its optional for you guys. I guess it'll make the soup thicker

Preheat the oven to 350 degrees; bake potatoes about 45 minutes, until tender. Let cool, peel, and cut into 1/3 inch cubes.

In a heavy soup kettle over medium heat, melt "butter"; cook onions until translucent. Add parsely, Italian seasoning, salt and pepper. Add vegetable stock and potatoes. Bring to a boil over medium-high heat; reduce heat and simmer gently for 15 minutes, stirring occasionally.

Stir in half-and-half or milk/soymilk. Return to a boil, then reduce heat and simmer 15 minutes, stirring often to prevent sticking. Add sour cream; simmer 5 minutes.

Ladle into soup bowls; top with Cheddar and green onions or chives.


It is really great and filling.

I let my soup sit in the fridge for another day after ihad a bowl, and the next day it turned out better because the ingredients sat together and the mild soy taste went away, ( i didnt use sour cream, so )

Thai massaman curry.

As with most Thai curries, all the recipes I've seen for Thai massaman curry (including the one in the memories) call for a curry paste. Massaman curry recipes call for a massaman curry paste, which is something I haven't seen anywhere. Does anyone know where to find massaman curry paste, or does anyone have a recipe for massaman curry that does not call for the paste?

For reference--massaman curry is the Muslim-influenced (or so I hear) Thai curry that is sweet and spicy with kind of a peanutty taste. (It's sooooo good!!) And curry pastes are essentially a mix of spices blended with a little bit of spiced oil. I've been able to find red and green curry pastes in many grocery stores--Thai Kitchen is one company that makes them--but never massaman curry paste.

Thanks in advance!

(Also--I'm not sure that I did the tags right on this thing--can someone tell me if they're right, and/or help me fix them if they're not?)

Michael's Vegan Mac & Cheese

This is a recipe I adapted from my good friend Glade's recipe, as well as some contributions from my girlfriend Ellie. It's been evolving. Many of the ingredients are optional, or replaceable. I'll just put down how I make it, but it's one of those "whatever you have in the fridge" recipes. Also, if she likes, this is my submission to wherewemet's vegan comic/recipe book. I made it last night and forgot to take pictures, doh, but it did write everything down!

By the way, this makes a ton of mac & cheese, usually I make a bunch and then save the rest for left-overs, but you could half the recipe if you wanted, I'm sure it'd be fine.

The "Mac"
Boil 1 LB box of Penne Pasta for 12 - 13 minutes (or however you like it). I like to throw a little salt and oil into the water to bring it to a boil faster and give a little extra flavor to the Mac. Strain.

The "Cheese"
Mix the following ingredients while your pasta is cooking and simmer for several minutes (I mix it right in the sauce pan I'm using to heat it):
2 cups soy/rice milk
1 cup nutritional yeast
1/2 cup tahini
1/2 cup whole wheat flour
1/2 cup of your favorite salsa
1 can (14-16 oz) stewed tomatoes
1/4 - 1/2 cup vegan sour cream (optional)
1 heaping Tbs peanut butter (optional)
1 Tbs corn starch (optional)
1 Tbs BBQ Sauce (optional)
1 Tbs soy sauce/Bragg's OR 1/2 tsp or less salt
1/2 tsp or less black pepper (optional)
1/2 tsp or less red pepper (optional)
1 tsp Olive Oil (optional)
2 cloves garlic (pressed or squeezed or however you like 'em) (optional)
2 squirts Tabasco Sauce/Hot sauce (optional)
(also optional: mustard, peanut sauce, schechuan sause, etc)

After you strain the pasta, mix it all together while it's still hot. I usually put the pasta back in whatever pot I used to boil it, and pour in the "cheese" and stir it all together for a minute or two.

Goes great with corn on the cob and/or those vegan riblets. Enjoy!

Teriyaki Onions and Rice

Okay, my mom makes teriyaki, but she usually uses chicken
And so i tweaked her recipe a bit

Teriyaki Sauce :
1/2 cup of Soy Sauce
1/4 cup Sugar
1 tbsp Corn Syrup (optional )
2 tsp flour
1/4 cup water

The rest : steamed rice, or any kind of rice, that you know how to prepare
3 tbsp veggie margarine or olive oil
1 large onion

Cut the large onion into thin slices, and set aside
Melt butter or heat oil in saucepan, and by that i dont mean frying pan, but that's sort of obvious.
When the oil/butter is hot, sautee onions in the oil, until translucent

Teriyaki Sauce : pour about 1/2 cup of soy sauce into saucepan
As soon as it starts to boil, pour about 1/4 cup of sugar, and 1 tbsp of corn syrup ( optional ) and stir. ( Add more to taste ) then, stir your 2 tsp of flour in as well. put on low heat and stir for a few more minutes. add 1/4 cup of water as it thickens, and more if needed. ( if you like it thicker, less, and thinner, more )

When finished with the onions, set the onions over a bowl of steamed rice. Put as much teriyaki sauce as you like ( usually 3 tbsp is fine )

This is good with sriracha PictureCollapse ) chili sauce, you can get it from a lot of asian markets

Frozen tuno

I finally found a tube of frozen Tuno, which is allegedly far superior to the canned Tuno. Yay! I'm not interested in using it in a salad or casserole; does anyone have experiences in using frozen Tuno in other types of recipes? Is it easily interchangeable with real tuna in non-salad/casserole recipes? Thank you!

lentil red dhal soup

tonight I made lentil dhal soup. SOOO easy!

Makes 4 servings

put in big pot sliced up onion and 1 Tablespoon oil and stir fry for about 10 minutes (on medium)

then add (to same pot):
1 cup dried red lentils
2 14-ounce cans (or 1 28-ounce can) of crushed tomatoes. I used Muir Glen fire-roasted cause they're so good
1 Tablespoon curry powder
1 teaspoon salt
couple of cinnamon sticks
4 cups water

stir stir stir and heat to bowl. Cover and simmer for about an hour. OMG it was so yummy! :)