Lower-Fat Rama Spinach Curry with Tofu July 4, 2009
Posted by a-k in nuts, recipe, tofu, vegetables.9 comments
With kaffir lime-cilantro rice and sugar snap peas.
I really like Thai curries, and I’ve always been a sucker for anything involving coconut milk and peanuts. But being vegan and eating Thai food means a lot of questions about fish sauce and eggs, and sometimes disturbingly not knowing whether you’re truly getting something without any offending ingredients. (At least in my experience, I’ve been told differing accounts of ingredients for the same dish by different people, and I often get told the bad news by a kind vegan server after I’ve ordered the same dish a couple of times.) On top of this, Rama Spinach Curry is pretty darn rich, what with loads of full-fat coconut milk and unknowable amounts of peanut butter, even for this not-too-fat-content-concerned lady.
So for both reasons, making this dish at home is a pretty good idea. I’m not going to claim this is a low-fat dish, because it’s not, but it’s certainly lower in fat than anything you’re going to get at your local Thai restaurant, without sacrificing the lovely peanut and coconut flavors. You can throw it together while your brown rice is cooking, and you can control the level of wilt in your spinach by steaming it to your own preference (or just going with fresh). This is a spicy, creamy, and ever so slightly sweet curry that would go great with a fresh salad or tangy veggie side dish (I opted for some lightly dressed citrus-y sugar snap peas from my CSA share). While I recommend thawed frozen tofu for a chewy texture, feel free to substitute fresh (or go with mock duck if that floats your happy boat).
Lower-Fat Rama Spinach Curry with Tofu (serves 3-4)
16 oz tofu, frozen, thawed, and cut into bite-size pieces
splash of oil for sauteing
1/2 onion, diced
1 tbsp grated fresh ginger
1 clove garlic, minced or pressed
3/4 cup light coconut milk
1 tbsp peanut butter
1/2 tbsp red curry paste, or to taste (Thai Kitchen brand is vegan)
2 tbsp Sucanat or other vegan sugar
2 tbsp tamari
1/3 c chopped roasted peanuts
3-4 c fresh spinach
Heat oil over medium heat in a large skillet or cast iron pan and add onions and tofu. Cook, stirring occasionally, until onions are translucent. Add ginger, garlic, coconut milk, peanut butter, curry paste, sugar and tamari, stirring to dissolve sauce ingredients. Simmer over medium-low heat until sauce is reduced and slightly thickened, about 10-15 minutes. Stir in chopped peanuts, reserving some for garnish if desired.
Meanwhile, steam spinach until just wilted, or leave fresh. Place a bed of spinach on each plate, top with curry and reserved peanuts, and serve with a side of rice.
PPK Cookbook Challenge: Eat, Drink & Be Vegan September 24, 2008
Posted by a-k in cookbooks, mexican food, tofu.7 comments
ED&BV's Gimme Chimis
I didn’t have last week’s cookbook, but was excited to try Dreena Burton’s Eat, Drink & Be Vegan, which I’ve had nearly since it was released, though I’d only ever referenced it previously to make a white bean hummus. I made quite a few recipes, actually, and only over the course of three days!
First I made the Gimme Chimis (if I have one critique of this cookbook just flipping through it, it’s the cheesy names, but being family-friendly/mom-authored I understand why it is so). This was really good – smokey, a little spicy, and crispy on the outside. I would make it again, but maybe up the spiciness. And add guacamole! (Our avocados smelled and tasted of garbage, unfortunately.) I also replaced the beans called for with some mashed potatoes.
Somehow, I managed to pick a load of fried recipes, which, while tasty, doesn’t reflect my usual food choices. I’ve been trying to counter it with eating more raw foods this week. And speaking of raw, I made Dreena’s Living Caesar Dressing, which was really really tasty! I had it over mixed greens topped with the Blackened Tofu (LOVED the crispy, spicy flavor!).
ED&BV's Blackened Tofu over mixed greens with Living Caesar Dressing
The last recipe I tried was modified as far as presentation. Angela brought home a bunch of free, recently expired tofu that needed to be used quickly, so I made a double batch of the Cumin-Lime Tofu, part of which I used as a stuffing for pupusas. Pupusas are corn tortillas usually stuffed with pork, cheese, or refried beans – I opted for the tofu mixed with shredded zucchini, heirloom tomatoes, onions and garlic instead, and slathered them with some tomatillo salsa.
Pupusas stuffed with ED&BV's Cumin-Lime Tofu, zucchini, tomatoes, onions and garlic.
As far as the tofu part, it was so-so for me. It tasted very limey and very salty (I would add garlic if I made it again and add the full amount of agave nectar). But as the Blackened Tofu was so good, and I’ve got a lot of yummy tofu recipes in my bookshelf, it’s not a huge loss. I ended up baking it far longer than called for to get all the liquid to absorb. I think I will mix the (large amounts of) leftovers with some rice and veggies. Overall, a successful week of new recipes!
PPK Cookbook Challenge: Yellow Rose Recipes September 10, 2008
Posted by a-k in beans and legumes, cookbooks, grains and flours, noodles and pasta, tofu, vegetables, yellow rose recipes.6 comments
Yellow Rose Recipes Kasha Varnishkes with Broiled Asparagus
A challenge was put forth over on the PPK to make three recipes (or more) from a selected cookbook over a week. Because of the moving and such, this is actually the third week of the challenge, but my first chance to participate. Joanna’s cookbook Yellow Rose Recipes was the contender, and after going through the whole thing from front to back, I made the difficult decision of selecting the Cajun Baked Tofu, Texas Caviar, and Kasha Varnishkes.
The Texas Caviar is DELICIOUS. I’ve never had any version of this bean salad before, but I don’t really plan on needing any other recipe. Normally I play around with recipe amounts but I stuck to the ones given and it turned out perfect (and made enough for a few servings of leftovers in this two-person household). I paired that with the Cajun Tofu, which had a tasty crust, but I think I didnt press the tofu enough due to a time crunch (the middle ended up a bit bland). Either that, or I am just used to marinated tofu and the spicy cornmeal coating just needed that in addition for my own taste. Still, the crust was crispy and yummy. I’m eager to try it again, maybe adding some more spice mix.
Cajun Baked Tofu and Texas Caviar, with spinach and tomato salad, and Pink Pearl apples in the background.
My third recipe, the Kasha Varnishkes, was my first foray into vegan Jewish food beyond the ubiquitous (vegan) latke. It seemed like it might be too plain, but the combination of that earthy kasha and those caramelized onions was just right! I sprinkled on some parsley because I had some, and served it with broiled asparagus (marinated in olive oil, lemon juice, salt and pepper). And I also had to use fusilli, since my co-op doesn’t carry WW farfalle like the recipe called for. This was a simple and wonderful meal that I would definitely make again.
So if you haven’t already got your hands on this cookbook, I highly recommend it (the green-wa is amazing). Not only are you in store for delicious treats, you are supporting a talented vegan and a great vegan business (Herbivore). Do it!
in case you thought i’d stopped cooking… June 14, 2008
Posted by a-k in tofu, vegetables, zine.11 comments
seared maple mustard chili tofu with steamed broccoli and wild and brown rice
…i haven’t (that doesn’t happen for another week). i went the slightly less healthy route and fried up some of my maple mustard chili tofu from the forthcoming zine in a cast iron pan for a good 10 minutes. the broccoli and rice make me feel less guilty. but the pleasure is all worth it!
homemade chai and cashew-ginger-lime tofu May 23, 2008
Posted by a-k in cookbooks, tofu, vegetables.12 comments
i’ve made chai off and on for the past few years – after oregon chai got me hooked on the stuff, i’ve since grown to loathe its sickeningly sweet flavor and general overuse in coffeeshops around the country (luckily i’ve also since grown to like coffee which i’ll get in place of the former choice). i really dig a nice cup of spicy, homemade (cafe-made) chai, especially involving ginger, cloves, cardamom and black pepper.
i’m the first to admit, however, that my own homemade creations are inconsistent and most often not quite right. i’m not sure what it is that alters it so much, but i’ve got a hunch that it, like french press coffee, is very sensitive to the temperature of the water in which it’s steeped. this time i also – horror of horrors – forgot to add ginger! so it was far from the spice level i wanted. while not nearly as delicious as the chai from the nepalese restaurant up the street (they have 8 different kinds of chai!), this is totally drinkable. so, chai-makers, i beg you to share your tips with me on method and ingredients and timing
luckily i do make a tasty nut milk, and went with a lightly date-sweetened, vanilla-flavored almond milk this time around. so easy and cheap! i’ve also got to start making rice milk again, which has got to be the easiest thing to make ever. you see the almond milk and chai pictured at left in some glass fridge carafes i picked up at the co-op. did you know that storing your food in glass containers (as opposed to plastic) is better for saving energy? glass retains the cold temperatures better, so your fridge doesn’t have to work as hard to stay cool. and by making your own milks and such, you are cutting down on waste even more!
baked cashew-ginger-lime tofu (with cilantro and red pepper), served with garlic-sauteed red chard and brown rice
i made the above for dinner tonight based on the cashew-ginger tofu from ed&bv, though i added some heat, lime, and cilantro because i had to use them up before our memorial day camping excursion to the gunflint trail…the preparation for which is the reason why i have been post-less and quiet as of late. and i still don’t feel prepared! at any rate, this was a tasty dish, although i wish i’d marinated the tofu a bit longer as the thickness of the sauce prevented easy penetration. the red chard i got for free from work and was a delicious and beautiful side.
hope everyone has a good holiday weekend (for the u.s. residents out there)!
kitchen of light: the first two March 23, 2008
Posted by a-k in cookbooks, protein alternatives, seitan, tofu.8 comments
maple-mustard marinated tofu with rosemary apples and steamed green beans
broiled seitan with cardamom portobella glace and celeriac puree
except for the second photo, the title of this post doesn’t refer to my kitchen of light, but rather the title of a cookbook i received for christmas from my aunt and uncle last year. and while i definitely appreciate the gesture (scandinavian cookbook for a scandinavian me), the cover photo of the chef, andreas viestad, hoisting up a salmon definitely illustrates the lack of vegan recipes inside.
so, definitely inspired by the anthony bourdain/hezbollah tofu movement happening amongst some ppk members, i started looking at some recipes that i thought i could veganize from kitchen of light. beyond the large amount of seafood, meat, and butter involved, there are some really delicious flavor combinations and fresh herbs that i’d wanted to use when i first cracked the book open.
being at a coffeeshop, i can’t post the recipes right now, but i probably will soon, because they really turned out pretty well (the maple-mustard tofu might even become a zine recipe). so we’ll have to be content right now with mere descriptions. the first recipe i made, maple-mustard marinated tofu with rosemary apples and steamed green beans, was originally honey-mustard marinated salmon with rosemary apples. besides the salmon and honey indicated in the title, really the only other ingredient i needed to substitute was the butter i sauteed the apples and rosemary in. i wasn’t necessarily interested in recreating a “salmon” for this recipe, as i thought the flavors involved were fine without adding some kind of seaweed. next time i might not use wildwood superfirm tofu, or if i do, i’d cut it into thinner pieces to let the flavors penetrate a little more. i was also in a bit of a hurry, so i could have broiled the tofu a bit longer to get some more crisp on the outside. but i added steamed fresh green beans, so already the dish is healthier beyond the cruelty-free aspect!
now the more hands-on labor-intensive recipe: broiled seitan with cardamom portobella glace and celeriac puree. another somewhat fly-by-the-seat-of-my-pants preparation, as i was somehow out of potatoes, and didn’t make seitan scallops from scratch as i’d intended to. however, the homemade seitan was bit more of a presentation issue than a flavor one, and that’s really the only complaint i can offer about my execution. this was savory, rich, and delicious, not to mention my first experience with celeriac. originally titled scallops with cardamom veal glace and celeriac puree, clearly my obstacles were twofold: scallops and, horror of horrors, veal stock. eek! i approached it by going to nature’s vegan alternative to red meat: the portobella mushroom, and relying on some good old fashioned red wine and the sweet and delicate flavor of leeks.
i broiled these ingredients with some vegetable stock until they started to brown and caramelize, then added them to the stock i started reducing. when sufficiently infused, i strained out the contents and added the bay leaf, cardamom pods, and peppercorns the recipe called for and reduced it further before letting it sit with some orange zest. i’ve never made a glace before, and mine is likely a bit thinner than “the real thing,” but the point is, it was delicious. almost disturbingly so. i spooned it over some lightly broiled seitan, and made the potato-less celeriac puree, which was a really lovely and delicate alternative to mashed potatoes.
and, i’m spent… though some using-up-fridge-contents-before-our-weeklong-trip-to-south-south-texas is definitely in order from this point forward.
breakfast scrambles: two ways March 17, 2008
Posted by a-k in ani phyo, breakfast, cookbooks, noodles and pasta, protein alternatives, raw, recipe, tofu, vegetables, vwav.5 comments
unless it’s my day off, i’m not a big breakfast eater. this is bad. but when you have to be at work at 630am, those precious last minutes in bed are hard to let go of. in general (though with a few exceptions), i don’t think i’ve been eating particularly well lately, hence my relative lack of posts. i’m working to change this. which brings me to breakfast scrambles.
first up we have the classic vwav tofu scramble… only here we added broccoli, green peppers, and snow peas to the cremini mushrooms, omitting the carrots. and topped it with salsa! and served it with toast. delicious sunday brunch.
and next up, ani phyo’s garden scramble with save-the-chicks pate. the only thing i changed was adding some nutritional yeast and chopped parsley, because that’s how i roll when i’ve got parsley to use up. i’ve never had a raw scramble before. this was filling, fresh, and pretty damn good. i’m interested to play around with the seasonings and vegetables some more in the future.
as a bonus, here is my first veganized swedish cookbook creation (since i recently decided to start veganizing some scandinavian cookbooks i have lying around). in swedish, mjölkstuvade makaroner, in english, milk-stewed macaroni. this is super typical swedish white food: macaroni cooked in milk and butter instead of water, and seasoned with salt, pepper, and a little nutmeg. i tried to make it a little bit healthier by using quinoa pasta and putting some chopped parsley on top, but who am i kidding? this is comfort food through and through. it was that kind of night.
vegan milk-stewed macaroni (serves 1-2):
1 3/4 c unsweetened, creamy, non-dairy milk (I used oat)
1/4-1/2 tsp salt
1/2 tbsp vegan margarine
1/2 c macaroni
ground black pepper, to taste
dash nutmeg (optional)
chopped parsley, to garnish (optional)
heat “milk,” salt, and margarine in a medium saucepan until the margarine has melted. add the macaroni and let them cook over very low heat, uncovered, for 10-25 minutes (depending on the kind of macaroni you are using), or until they have become soft. stir occasionally to prevent them sticking to the bottom, adding more milk if necessary. add the pepper and nutmeg, and top with or stir in chopped parsley. serve warm.
i definitely promise that the next creation will be healthier, prettier, and maybe even a little bit fancy!
sandwich: vegan banh mi March 5, 2008
Posted by a-k in protein alternatives, sammiches and wraps, tofu, vegetables.6 comments
asian-marinated tofu, kimchi, cilantro-jalapeno vegenaise, and a mini baguette
as promised, my weekly sandwich post, although i fear this one might be a bit delayed. i promise i’ll do better!
banh mi is a traditional vietnamese sandwich influenced, as the baguette would suggest, by french country sandwiches. there are many incarnations, but they all generally consist of a baguette, pickled vegetables, and a protein (usually tofu or seitan when you speak vegan). i’ve only ever had it with seitan, but since i had some tofu i needed to use up, that’s what i used.
i didn’t use a recipe either, so this is pretty informal, but a brief photo essay follows. and you’re gonna need a napkin for this party; here’s me (in my pasty winter glory) and mine:
first off, you’ll want to start with a nice crusty piece of bread. i used half of a mini baguette, but i’m sure any crispy, chewy bread will do. cut it in half.
then spread, minimally, some vegenaise or earth balance on each half. i added a few tablespoons of chopped cilantro and minced jalapenos to my vegenaise for an extra kick. i didn’t measure anything too exactly, just starting with a little and adding more to suit my taste. sometimes i find vegenaise a little too powerful on its own, so any excuse to mix it together with something else is pretty much the only way you’ll see me eating it.
next, spoon some kimchi on the bottom half of your baguette. one day i hope to make my own, but for now i’m using some i got from work. kimchi is a deliciously spicy pickled mix of vegetables, usually with carrots, daikon, and cabbage, and sometimes additions or subtractions to that. try to strain off some liquid if you can, or it may become a leaky sandwich! (hence the napkin warning)
finally, pile some seitan or tofu on top of the kimchi, preferably with some asian-style flavoring. i baked off some vwav asian-marinated tofu, which is gingery and delicious, but some mock duck aka seitan is also a good way to get your protein serving!
then place the other piece of bread on top, press it down a little, open your mouth, and insert. use your plate to catch escapee ingredients, a fork on hand for what falls onto your plate, and your last piece of bread to soak up any kimchi-vegenaise sauce . delicious!
nepalese dinner party February 22, 2008
Posted by a-k in beans and legumes, coconut, cookbooks, parties and happenings, protein alternatives, tofu.3 comments
the twin cities are fortunate to have a handful of nepalese restaurants. i’ve only been to two (everest on grand in st. paul, and namaste cafe in minneapolis), but have always been impressed with the food. it is quite like indian food as far as curries and spices and ingredients, only simpler and…i don’t know, fresher-tasting? i love my indian food, but nepalese food, though lesser known and with less variety (at least according to my humble research), is a nice change with a lighter taste.
i knew i definitely wanted to make some momos – adorable and delicious dumplings filled with vegetables and steamed. everest and namaste have different approaches to the vegetarian momo fillings. the former uses cabbage and onions, the latter vegetables and mock meat. i decided to keep it vegetable-laden, using potatoes, carrots, cabbage, peas and onions, flavored with garlic, fresh ginger, chilies, and spices. 
like many people, i’ve been trying to cut back on white flour, so i used spelt flour for a portion of the dough. the recipe i used was not very accurate, unfortunately, so i kept having to add more flour in order to make a workable dough, which then sat covered with a damp dish towel for half an hour before being rolled out very thin and cut into squares. i’d go even thinner next time! the squares are filled, folded, and pinched into rather pretty dumplings (there are several variations; i chose this one):
i’ve had momos served with a tomato relish called achar, or a green sesame sauce. i flipped through lord krishna’s cuisine and decided to make a coconut mint chutney (since i knew the momo filling was spicy), but there was far too much coconut. next time, i will stick with momo achar. 
i really can’t help myself when i’m cooking for other people, and end up making too much food. in addition to a curry, i made chole – a dish of chickpeas and tomatoes with cilantro and spices. it definitely didn’t come close to the chole i’ve tasted before, but i think it was a pretty good start. 
the tofu-vegetable curry i made was based on a couple recipes and ideas pieced together, and involved two parts. i marinated the tofu in a paprika-chili paste overnight, and then made a tomato-coconut curry sauce the next day, which i then poured over the tofu, peas, and bamboo shoots. i baked it in the oven to finish it, though i only managed to snap a pre-baked shot of the curry: 
a tasty, though not perfect, attempt at nepalese cuisine. i’d say the momos and curry were the strong points and i’d make those again. let me know if you’re interested in the recipe, and i will post it (my sick energy is fading fast for tonight).
new year’s eve January 1, 2008
Posted by a-k in cheese, tofu.3 comments
i had the day off of work today. when i wasn’t cleaning, rearranging furniture, or watching kids in the hall, i made some foods.
i’m on an oatmeal kick, the irish oats cooked with apricot nectar kinda kick. with bananas. and today, pistachios, ginger, cardamom, and cinnamon. must buy more apricot nectar.
for dinner we had gotten some garlic afghani barbari bread to make cheater focaccia out of (with onions, kalamatas, and rosemary a la christmas eve dinner), and i pondered what to make for the rest of the meal. i ended up making breast of tofu with a tomato relish (instead of sauce) and a super simple spinach salad on the side. my plate, and our humble spread…
pardon the picture quality… romance takes a different kind of lighting than the camera desires!
the other night i made some onion dill uncheese (sans the horseradish per the uncheese cookbook recipe, and of course with a little splash of white wine), and even though i am full as a gourd i made some toast to snack on with my after dinner chianti.
see how it spreads when warmed? crazy. of course, not really much like real cheese; although this is one of the better uncheeses i’ve made, i find i need to pair it with something else to appreciate it more. but my stummie thanks me, and so do the cows.
happy new year’s everybody!
