February 21st, 2008

Tofu-stuffed shells

So, I'm thinking that I want to make tofu-stuffed shells for my host-family that eats A LOT of meat. I'm currently an exchange student and we are supposed to make a meal for our host familiesand I thought this was perfect since they eat a lot of pasta.

I was thinking of tofu-stuffed shells with marinara sauce and garlic bread, the sides and dessert don't matter at the moment but if you have any suggestions that would work well with the rest of the meal I'm open to hear them. I want to make the tofu a flavor that works well with marinara and garlic, but not be garlic since the bread will already have that flavor, and I can't think of anything. Any suggestions?
Also, I don't even know if they have nutritional yeast here(I'm in Brazil) and I wouldn't want to use it anyways, as I want to make something that well work well for the pallate of people that eat lot of meat and that I know of have never eaten tofu or anything alternatives. Any other suggestions instead of tofu-stuffed shells that have worked well with omnis would be great, especially typically "American" foods.
  • bfit_08

Tahini-less

For those of you who, like me, live in a quasi-rural town where tahini is either unavailable or outrageously overpriced, I give you my favorite, easiest (like everything I make) tahini-less hummus recipe.

  • 1 can garbanzo beans/chickepeas
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin 
I'm also a totally broke student, so instead of a fancy food processor, I use a blender.
zoolander

French Pain D'Epices--Recipe and Photos

There was a recipe in the March '08 issue of Vegetarian Times for French Pain D'Epices, which was *not* vegan [2/3 c. honey] but easy enough to convert. Recipe and pics below the cut The blurb before the recipe says that it gets better over time, which was true--it tasted much better the day after baking it.

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a lot of broccoli and red cabbage.

so i have a TON of broccoli that is close to going bad and a head of red cabbage that's following its lead. how can i use this stuff up in large amounts before it goes bad? not necessarily in the same dish, but i'm open to all suggestions. i'm thinking maybe some cream of broccoli soup but then i'll probably still have a lot of it left over and i'm really at a loss of what to do with the red cabbage. i'm going shopping in about an hour so i'll have some more stuff to work with when i come back.