God said, “I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds. This will be your food.” - Genesis 1:29
Be joyful and eat for an abundant life!!
Be joyful and eat for an abundant life!!
October -- More Tofu!
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Tofu (bean curd) originated in China about 2,000 years ago. Tofu is a widely enjoyed food made from soybeans. It is made by curdling soya milk with a coagulant and then pressed into a sliceable cake. Tofu has become more popular as it is gluten-free, lactose-free, contains no cholesterol, great for vegetarians and healthy for people who want to cut back on meat.
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Tofu is available refrigerated in individual packages or non-refrigerated in aseptically sealed containers. Tofu varies in texture from soft to firm to extra firm. Soft tofu has a smoother texture and is used for salad dressings, sauces and desserts. Firm and extra firm are used for baking, stir-frying and grilling. The firmer tofus are usually higher in protein and fat content. The tofu in containers with liquid can be frozen in the original packaging and will keep up to five months. Freezing will change the physical properties, making it more spongy, chewy and absorbent for use in certain recipes.
Tofu is one of the super foods as it is very high in calcium, manganese, copper, selenium, protein and phosphorus. It also has good amounts of omega 3 fats, iron, magnesium, zinc and vitamin B1. Studies indicate tofu can provide protection against cancer, heart disease, type II diabetes and obesity.
Preparing tofu: Slice open the package, drain out the water. Slice the block into 4-6 pieces. Lay the pieces on paper towels and paper towels on top, set a large heavy object (cast iron skillet) on top for about 30 minutes…..or squeeze each slice between your hands until all of the liquid is out. Now it is ready to be fixed as per your recipe.
Tofu is one of the super foods as it is very high in calcium, manganese, copper, selenium, protein and phosphorus. It also has good amounts of omega 3 fats, iron, magnesium, zinc and vitamin B1. Studies indicate tofu can provide protection against cancer, heart disease, type II diabetes and obesity.
Preparing tofu: Slice open the package, drain out the water. Slice the block into 4-6 pieces. Lay the pieces on paper towels and paper towels on top, set a large heavy object (cast iron skillet) on top for about 30 minutes…..or squeeze each slice between your hands until all of the liquid is out. Now it is ready to be fixed as per your recipe.
VEGETARIAN DIRTY THAI FRIED QUINOA (adapted from eatgood4life)
1 1/2 cups uncooked quinoa (remember to rinse the quinoa) Cook according to directions on package.
16 oz extra firm tofu, water squeezed out) cut in small cubes. Saute in large skillet with 1 Tbsp olive oil until brown
Add these chopped vegetables:
When the tofu/veggie mixture is almost tender, add the quinoa and the sauce mixture (see below) to the skillet. Mix through and cook further for another minute, stirring occasionally.
Sauce:
Turn off heat and serve immediately. You may sprinkle on some pepper flakes and sesame seeds if desired before serving.
1 1/2 cups uncooked quinoa (remember to rinse the quinoa) Cook according to directions on package.
16 oz extra firm tofu, water squeezed out) cut in small cubes. Saute in large skillet with 1 Tbsp olive oil until brown
Add these chopped vegetables:
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 jalapeno pepper
- 1 onion
- 2 Tbsp fresh ginger
- 2 cloves garlic
- 12 oz fresh green beans - cut
When the tofu/veggie mixture is almost tender, add the quinoa and the sauce mixture (see below) to the skillet. Mix through and cook further for another minute, stirring occasionally.
Sauce:
- ½ cup soy sauce
- 2-3 Tbsp red curry paste
Turn off heat and serve immediately. You may sprinkle on some pepper flakes and sesame seeds if desired before serving.
VEGAN CRUSTLESS VEGGIE QUICHE (adapted from willowandthyme.com)
Ingredients:
Instructions:
This can also be made in muffin tins for grab and go breakfasts and frozen up to three months in an airtight baggie.
This could also be poured into a pie crust if desired.
Ingredients:
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 1 cup broccoli, steamed or boiled
- 1 cup chopped mushrooms
- 1 red or yellow bell pepper diced
- 1 jalapeno pepper diced
- 4 cloves garlic, minced
- 1 block extra firm tofu - drained and squeezed
- ½ cup unsweetened non dairy milk
- 2 Tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp dried basil
- ¼ tsp cayenne
- salt/pepper to taste
- 2 Tbsp fresh cilantro
- ½ tsp smoked paprika
Instructions:
- Preheat oven to 350 degrees. Saute in pan the onions, mushrooms, peppers, and garlic in olive oil - set aside to cool slightly
- In a blender whip the tofu, milk, nutritional yeast, turmeric, cumin, basil, cayenne, smoked paprika, salt and pepper. This mixture will be exceptionally thick and that’s okay. You can thin it down with up to 2 Tbsp of water if needed to blend.
- In a large bowl, fold all vegetables including broccoli, into the tofu mixture. Then fold in fresh cilantro if desired. Tasted and adjust seasonings as needed.
- Oil a 9” pie pan with oil or line bottom with parchment paper. Pour batter in and jiggle to help it settle. Top with tomato slices, sprinkle smoked paprika , a few grinds of fresh pepper and cover with aluminum foil.
- Bake about 30 minutes or until a knife comes out clean from the middle
- Remove foil and switch oven to broil for 1-3 minutes, watching closely to avoid burning, until browned.
- Let the quiche sit for about 10-15 minutes to finish setting. Slice into pieces and serve warm.
This can also be made in muffin tins for grab and go breakfasts and frozen up to three months in an airtight baggie.
This could also be poured into a pie crust if desired.
THAI TOFU CURRY
Directions:
Heat 2 Tbsp sesame oil or olive oil in wok or fry pan. Drain tofu and stir fry until golden brown. Drain on paper towel.
Pour the paste into pan and stir well. Return tofu to the pan and mix it into the paste. Heat until paste is slightly thick.
Garnish with red chili or pepper. Serve with jasmine rice.
- One 14 oz. package of firm or extra firm tofu, all liquid squeezed out. Cut into small cubes. Marinate for 15 minutes in :
- 2 Tbsp soy sauce
- 1 small onion chopped
- 2 fresh green chilies, seeded and chopped (can use jalapeno or your choice)
- 4 garlic cloves chopped
- 2 tsp fresh grated ginger
- 2 tsp lime rind grated (zested)
- 2 tsp coriander
- 2 tsp yellow curry
- 2 tsp cumin
- 1 Tblsp soy sauce
- juice of one lime or small lemon
- 1 tsp sugar
- 1 can (13.5oz) coconut milk
Directions:
Heat 2 Tbsp sesame oil or olive oil in wok or fry pan. Drain tofu and stir fry until golden brown. Drain on paper towel.
Pour the paste into pan and stir well. Return tofu to the pan and mix it into the paste. Heat until paste is slightly thick.
Garnish with red chili or pepper. Serve with jasmine rice.
PUMPKIN PIE (by Alicia Silverstone)
Ingredients:
Directions:
Preheat oven to 425 degrees.
Blend all the ingredients together until very creamy and smooth. Pour into pie shell.
Bake at 425 degrees for 15 minutes.
Lower the heat to 350 degrees and bake for another 50-60 minutes.
Chill and serve.
Ingredients:
- 16 oz. can pureed pumpkin
- ½ cup maple syrup
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- 1 tsp. ground allspice (optional)
- ½ tsp. ground nutmeg (optional)
- 3 Tbsp. cornstarch
- 1 package (12 oz.) silken tofu
- 9 inch unbaked pie shell
Directions:
Preheat oven to 425 degrees.
Blend all the ingredients together until very creamy and smooth. Pour into pie shell.
Bake at 425 degrees for 15 minutes.
Lower the heat to 350 degrees and bake for another 50-60 minutes.
Chill and serve.