October 19th, 2005

Pumpkin 'Fudge' (Or Pancake Topping, Fruit Dip, Ice Cream Topping, Bread Spread, Cake Filling, etc)

I've had an unshakeable taste for all things pumpkin this fall, and ran across this recipe recently. Sigh, typical of vegan fudges, it didn't firm up perfectly for me -- still, it's quite delectable....


Pumpkin Fudge

Ingredients:
1 Cup Milk (I subbed soy)
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
Dash Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine (I used 'Earth Balance')
1 Teaspoon Vanilla

Preparation Directions:
Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish.


(Note to self: Next time I make this I'm tempted to omit the allspice and cinnamon. The taste is excellent, but I had such gorgeous, glossy bright orange action happening with the mixture before the spices were added, which then turned it all a very deep dark brown. As a pumpkin fan, I figure it can probably stand alone anyway....)

nori and tofu soup

i like this chinese recipe. you can add extra sea vegetables like dulse, kombu, shitakes etc. if you like. this a good nutritious soup if your sick. food is always the best medicine.

nori and tofu soup
1 pound of soft tofu, cut into half inch cubes
4 nori sheets,
1 oz szechaun preserved vegetables, minced(optional but tasty)
4 cups of stock
1/2 tsp salt
4 sliced scallions, thinly sliced
2 tbs cornstarch dissolved in a 1/4 cup stock
1/2 tbs sesame oil

bring the stock, salt and szechaun preserved vegetables to a boil. add most of the scallion, reserving some of the green slices for the end. reduce the soup to a simmer and gently add the tofu cubes. meanwhile cut the nori into 1 inch squares. stir in the starch and stir till thickened. then stir in the nori, extra scallion greens and sesame oil. serve hot.

daikon, parsley root, napa cabbage and chard request?

do any of you have recipes that incorporate any of the following?
daikon, parsley root, napa cabbage and chard.

i bought the daikon at least a week ago, because i read about it on veganlunchbox, and i picked it up on a whim, and now it's not as firm as it was. :-( hopefully it's still good.

and the other things, i bought to make a soup, and the soup didn't use much of it, and all of these, i don't use on a regular basis, so i'm stumped. thanks guys.

Stuffed tofu-chop

1 small onion, chopped
1 inch ginger, minced
2 cloves garlic, minced
1 T Beharat (middle eastern 7 spice mix)
dash cayenne
1 apple, diced
1/4 c orange juice
1/2 t salt
2 T brown sugar
1 lb block tofu

1 T miso
1 T jerk
dash garlic oil
dash sesame chili oil
Sriracha to taste
4 T rice vinegar

Saute the onions, ginger, and garlic with the Beharat until the onions are translucent. Add the cayenne and the apple, sautee until the apple is tender. Add the salt, brown sugar, and orange juice. Cook until the OJ forms a syrup.

Slit the middle of the block of tofu and stuff with the cooked mixture, drizzle some of the liquid over the top, then rub remaining ingredients over the outside and allow tofu to sit for half an hour or so.

Clear a space in the middle of the pan you sauteed everything in (there will be some of the mixture left over). Get the pan hot and drop the tofu into the middle, spooning the stuff over the top of the block. Let it sear on the bottom, then throw the whole pan in the oven at 350* for about half an hour.

It's good served with brown rice and Som Tom.

Tofu Question

So I've always hated tofu. I try it every time I come across it but I just can't do it. It's the texture. I've always been funny about the texture of my foods. However, a few weeks ago I was making a vegan lasagna for my campus's Veggie Club and we used soft tofu...and the texture wasn't bad. I think I might actually like it.

This brings me to my question; I don't really know much about tofu, but recipes always call for firm or extra firm tofu. I want to make the "Vegan Deep Fried Fatty McTofu Brain Wash" I found in the recipe index. Is it possible to use the soft tofu for this or will it just fall apart on me? Perhaps I may join the ranks of the tofu loving veg*ns after all....



EDIT! I meant water packed soft tofu....not silken tofu.
  • Current Mood: hopeful