April 3rd, 2006


My yummy tofu salad creation!! :)

This started out as a sandwhich then moved to salad form when I had so much veg that it was falling out of the bread. I suppose you could eat it in a wrap if you really wanted to. This would also be good wrapped up in romaine lettuce leaves.

First I cut up some hard (stir fry) tofu in thin strips and then i cut the strips in half. Then I coat the pieces of tofu in Paul Newman's Balsamic Vinagrette dressing (but any other brand or an italian salad dressing would work too). I finally experimented and let the dressing covered tofu sit in the fridge for awhile to marinate last week for a few hours (usually I am too hungry and impatient to try that) and it didn't really seem to make much of a difference.

Then I put some olive oil in the frying pan, put the pieces of tofu in and sprinkle some pepper and italian seasonings on them. Depending on how much tofu I am using and how much veg I am using I will also fry something else on the other side of the pan (we only have one frying pan at my student accomadation and its a larger sized one). I guess you are really grilling the tofu b/c I leave it on each side for awhile so it gets brown and crispy. When you are satisfied with the look of your tofu scoop it out and set it on a plate to cool.

Either at the same time if you have a big enough pan or afterwards - fry some zuchini sprinkled with fresh parsely if you have it, italian seasonings, salt and pepper, along with mushrooms if you wish. I only added mushrooms the last time I made this and it worked. You can cut your veg while the first side of your tofu is browning or before you start cooking if you like cutting everything all at once.

While the tofu is doing its thing, after your tofu and veg is all cooked, or before you start with the cooking, wash and cut up some lettuce - not TOO much though (I use red oak or butter lettuce as its $1.85 a head here in Australia but this would probably work well with spinach or romaine too)and put it in a bowl along with some sprouts - whatever kind you have - I find that cutting the sprouts in half works best if you have the snow pea variety. Also peel some carrot (but not the whole thing - you can snack on the rest while you cook :) ) in there. If you have an avocado around feel free to cut it up into small pieces and pop that in - that also goes really well with this. Later add the tofu and veg. Top with a capful or so of the same dressing you put on your tofu, mix and voila it's time to eat!! How much you use of each ingredient depends on how much salad you want. It's really versatile and really easy. There are probably other veggies that could be added to this if you desired. I have some flaxseeds in my fridge (I wanted to make my infamous brownies but couldn't find flax seed meal so I had to buy the seeds (also known as linseed as an interesting aside - i walked by them like 8x without realizing they were what i was looking for)- my friend tells me they have no nutrition unless they are ground up so that sux) so I was thinking of adding them in for more texture, only the friend I was dining with (same friend) can't eat flaxseeds so maybe next time.

I apolagize for not having a picture to add to this post. I will probably take a picture of this the next time I make it, but this is so yummy - I'm too impatient to wait until I make it again to post it.

Hope you enjoy! :)

*~Mimi*~ O:-)

gooey fudge brownies

pretty much the best brownies ever.

so i used to think brownies were sorta like the holy grail of veganism. but that was when i didn't know shit about baking and kept trying to modify regular recipes to work as vegan.
we bake vegan at the culinary school i go to, and this is what i've invented based on what i've learned. hands down, the only way to go for gooey non-vegan tasting brownies. and sooooo friggin easy. haha.

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Hummas Help

Help! I'm making hummas out of dried chickpeas. I soaked the peas overnight, and then the directions say you're supposed to simmer them for 2 hours. I read somewhere (I think this community) that if you put a tbsp of backing soda in the water you soak/cook the peas in it helps remove the skins, so I did that. But I just went to check on them and there's this foamy stuff on top of the peas! They've been cooking so far for about 30 min. I know they're supposed to simmer, but I acidently miss-set the temp on the stove so they were boiling just a little bit. Anyway, what's this foam stuff? I don't remember them doing this last time I tried to make hummas out of dried chickpeas. Its maybe like hair mouse consistancy. It's not foam like bubble bath foam or anything, if you poke it, it has body/volume, it doesn't just smush away into nothingness. So ... is this bad? Does this mean there is something wrong with my chickpeas, are they still safe to eat? I scooped all the foam off the top, and now I have this little bowel full of foam ... :/ Has anyone else had experiance with this?