Like many people who love cooking, I have my lazy days. My hubby and I used to pick up the Tofutti frozen pizzas for our 'late night meals' so when we came home from a concert, we didn't have to really cook. Well now our local organic market isn't carrying them, and the Tofutti website has moved from http://www.tofutti.com/ to http://tofutti.cabserver.net/index.php and while it still lists all the products that I've seen around, I haven't seen anything other than their plain 'cream cheese' and sour creme.
A friend just sent me a huge box of dried chilies-- very difficult to find here in London, and I had been craving Mexican heat like crazy here.
Well, now that I have them, I realize I don't exactly know how to cook with them, having usually been really lazy about my cooking. Living in London and being skint all the time, I'm having to learn to cook from scratch.
So, here are the chilies I have, all in large amounts:
♥ Chili de arbol-- (OK so I kinda know this is thrown in for heat, like in Kung Pau dishes, but do you "blacken" them first?) ♥ Piquin (little flea-- I've always loved the name) chilies. I just tossed two of these into some mung dhal I've got cooking. Probably should have crushed them first. ♥ Guajillo-- dried. I understand this needs to be pureed. Do you soak it first? What might you use the puree for? What kinds of sauces? ♥ Ancho chilis-- I know these are used for making mole. Does anyone have a good mole recipe, or other recipes using this chili? What dishes do you use mole in? (Most mole dishes seem to contain meat, and I'm wondering about successful vegan alternatives)
I adapted this from the Original Pepper Tofu Jerky in How it All Vegan...
1 lb extra firm tofu 1/4 cup Soy Sauce or Braggs 2 Tb Liquid Smoke 3 cloves garlic, chopped 1/8 small onion, chopped 1 Tb black pepper 1 Tsp Sweetener 2 Tb Red Wine
Slice Tofu into 1/4 inch thick pieces. Mix all other ingredients in a flat container with a lid. Place Tofu In container, flipping to ensure all peices have had access to marinade. Place lid on and shake. Marinate several hours to overnight shaking periodically. Use a dehydrator (follow directions) or bake at 200 F for 4 - 6 hours turning once every hour. Until its chewy but not crispy.
So, I wanted to make some fresh whole wheat bread today, but I am all out of w.w. flour, and the nearest grocer is apparently not stocking it right now. So, since I can't stand white bread, I need to improvise. I have some rolled oats that I can blend into oat flour, and I'm thinking of supplementing a banana whole wheat bread recipe with oat flour. The recipe goes as this:
1/2 cup warm water 1 tbsp oil 3 tbsp honey (I usually replace with a little less of agave nectar) 1 egg (usually leave out or replace with flaxseed) 1/2 tsp vanilla 1 cup whole wheat flour 1 1/4 cup bread flour 1 small banana, sliced 1 1.2 tsp poppy seeds 1/2 tsp salt 1 1/2 tsp yeast
This is a bread machine recipe, so I have to keep that in mind. I know that oat flour doesn't have gluten, so I'd have to add a few tbsp of that. Any idea if this would be a disaster or any help?
i recently ate at a thai restaurant and was served a type of rice i've not seen before. it was medium grain and a dark purple. does anyone know what kind of rice this might be? i haven't seen it in my grocery either.