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Dinner 05/07

Elvis-Fried Tofu with Gravy

Braised Chard

Bringing back one of our favorites!

Elvis Fried Tofu
(makes 16 pieces)

1 block of firm tofu
smoker box with hickory chips (optional)
1 1/2 tbs. tamari

Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles.

Smoke the tofu with hickory chips for 25 minutes.

Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes.

3/4 cup of (Einkorn) flour
1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper

Oil (for frying)

Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix.

Add half of the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour. Repeat with the second batch.

Using two cast-iron skillets add about 1/8″ of oil over high heat (If you’re using just one cast-iron skillet, divide the tofu into two batches and fry separately). When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag).

The gravy started in a large pan on medium heat with in 1 tbs. olive oil, then add 1/2 red onion, diced and cook for 5 minutes. Add 2 cloves of minced garlic and cook for one additional minute. Next, make a simple roux by adding 1 tbs. potato flour and cook them together until the roux turns light brown. Then whisk in 1 cup of veg stock, 1 tbs. tamari and fresh cracked black pepper until thickened. Check for seasoning and keep warm.

The chard was slow cooked, starting with 1 tbs. olive oil on med-low heat and adding the other half of the red onion from the gravy, diced and cooked 5-6 minutes. Next, add 2 cloves of minced garlic, salt, pepper & red pepper flakes to taste and cook for another minute. Add the sliced chard and turn until wilted, about 4-5 minutes. Turn the heat down to low, slap on the lid and cook for another 5 minutes or so, finishing with a splash of tamari at the end. Check for seasoning.

To assemble, start with the chard as the base and top with the tofu and gravy.

Thankyou, Thankyouverymuch.

Dinner 05/13

Bourbon-Glazed Hickory-Smoked Tofu

Braised Collard Greens

Rosemary Cornbread Waffles

Gravy

The tofu was smoked with hickory chips for 25 minutes, pan-fried in canola oil until golden brown on both sides (about 5-6 minutes per side). At the end of cooking it was splashed with a tiny bit of tamari (because there’s more in the sauce) and allowed to cook for one additional minute. We removed the tofu from the pan and kept warm while we made the sauce.

The pan was deglazed with a mixture of 1 tbs. bourbon, 1 tbs. brown sugar, 1 tbs. tamari, 3 tbs. water, 1 tbs. maple syrup and 1 tsp. smoked paprika. After it reduced down by half, we added the tofu back and continued to cook the sauce until it completely coated both sides of the tofu — it’s a good idea to keep a close eye on it because of the sugar, as it can quickly go from liquidy to scortchy fast.

The collards and gravy were made the same way as before, and the waffles came from a riff on the savory variation of the cornbread batter in Vegan Diner, adding rosemary to the mix.

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Several people are under the impression that it is simple for people who live a vegan lifestyle to lose weight. In most situations, it is harder for a person who is a vegetarian to lose body fat than a person who is enduring a regular diet. There are several vegan weight loss tips that you [...]

Dinner 05/11

Three Lentil Stew

Cherry-Smoked Tofu

Braised Leeks

Morel Mushrooms

Green Beans

Roasted Rutabagas

The lentils (french, brown, green, about 2 cups total) were pressure cooked (18 minutes, first ring, 7.5 psi) with enough veg stock (and a splash of tamari) to cover by 1″ along with half of an onion studded with three cloves (a.k.a. oignon pique).

The leeks were braised the usual way, and the green beans were cooked (6 minutes) in the same pan after the leeks went in the oven to finish.

The morels were cleaned (twice), dried thoroughly, cut into rings and pan-fried on high heat with olive oil.

The rutabagas were peeled, cut into 1/4″ dice, tossed with olive oil, salt and pepper and roasted for 25 minutes at 425°F.

The tofu was smoked for 25 minutes with cherry wood chips, pan-fried and hit with a splash of tamari at the end of cooking.

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Dinner 05/04

Polenta

Collard Greens

Mushrooms

Great Northern Beans

Beans & greens my friends, beans & greens

Polenta

The polenta started with 1 cup of fine cornmeal whisked into 4 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 2 cups of water, about 1/3 cup at a time here and there (don’t sweat the timing, just don’t let it scorch the bottom of the pan). Finally, we stirred in 1 tbs. of soy margarine, 1/4 cup of microplaned Smoked Cheddar Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.

Collard Greens

The collard greens were cut into thin strips, pan-fried in canola oil on med-high heat while turning constantly until wilted (about 4-5 minutes). Then we turned the heat down to low, added 1 tbs. of tamari, stirred to combine, put the lid on and braised it for 10 minutes.

Mushrooms

Cut into 1/8″ slices, pan-fried with olive oil on med-high heat until all the liquid is released (7-8 minutes), seasoned with black pepper and a splash of tamari. Add the (cooked) beans, a pinch of salt and stir to heat through.

To plate, layer the polenta, greens, mushrooms & beans and serve hot.

Dessert 05/04

From “Sticky Fingers’ Sweets” by Doron Petersan (pg. 113).

Why yes, they were as good as they look.

Here’s what it looks like before we cut them into bars and they all disappeared…

It occurs to me that quitting a blog may be like suicide: some people require more than one attempt. In any case, I know I can accomplish a lot more for animals if I stop spending several hours each morning thinking and writing about stuff that distresses me. I hope you’ll stay subscribed to this [...]