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Jul. 22nd, 2005 @ 11:19 pm (no subject)
Can anyone please reccomend to me any tried & true recipes for miso soup? Thank you
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Jul. 3rd, 2005 @ 10:54 am Mu Shu Vegetable Wraps
I'll be making this for dinner tonight and figured I'd share the recipe. Any non-vegan or vegetarian who likes Asian food will like this.



• 1 small head Napa or Savoy cabbage
• 3 leeks (do not replace with onions)
• 3 carrots, peeled and julienned
• 6 flour tortillas (8" diameter)
• 1 Tbsp. vegetable (or peanut) oil
• 1 cup thinly sliced fresh shiitake mushrooms
• 2 cups bean sprouts, rinsed and drained
• 8 ounces firm tofu, drained and cut into 2 1/2x1/4" strips
• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. dry sherry
• 1 1/2 Tbsp. minced fresh ginger
• 2 tsp. cornstarch (not arrowroot; always comes out oddly, for some reason)
• 1 1/2 tsp. sesame oil
• 3 cloves garlic, minced
• 3/4 cup halved or chopped cashews (or peanuts)

Cashew Sauce

2-3 Tbsp. stevia or sugar
3 Tbsp. dry sherry
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. water
2 tsp. white wine vinegar
1/2 cup creamy cashew (or peanut) butter

Directions.Collapse )
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Green Leaves
Jun. 26th, 2005 @ 11:56 am (no subject)
Does anyone have any suggestions for serving tofu over plain ol' buttered pasta? I usually saute it and season it with parsley, garlic salt and cheese and that's fine, I was just looking for more exciting suggestions!
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May. 29th, 2005 @ 09:07 pm Chilli Tofu and Cabbage Noodle Soup
500g firm tofu, cut into 3cm cubes
1/4 small head cabbage, shredded thickly
250g packet rice noodles
3 tbs chilli paste (we use one that came from our local Asian grocer which contains sesame oil)
2 litres of vegetable stock
Juice of 2 lemons (or to taste)
Vegetable oil
Few dashes of soy sauce

1. Marinate the tofu in the chilli paste and soy sauce for 30 minutes to overnight (depending on your time constraints)
2. Pour enough oil in a wok to shallow fry the tofu and heat until very hot. Add the tofu and all of the marinade.
3. Add the cabbage to the wok. Cook until the tofu starts to brown and the cabbage has wilted. Remove from heat.
4. Boil the stock and add the whole packet of noodles. Boil until the noodles are soft.
5. Turn the stock down to a simmer and add the tofu and cabbage. Stir and mix well.
6. Remove the soup from the heat and add the lemon juice just before serving.

Serves 4

N.B. This would also go well with some Asian greens such as Choi Sum, Bok Choi or Water Spinach. Even English Spinach would do!

Cross-posted to garlic_n_chilli
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Bettty Kitty
May. 27th, 2005 @ 05:25 pm (no subject)
does anyone know of any recipes using soft tofu? i have a bunch that i was going to use for smoothies, but i've started drinking fewer smoothies, sooo any ideas?
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May. 25th, 2005 @ 05:02 pm Vegan Vegetable & Tofu Lo Mein
Current Mood: hungryhungry
Current Music: The Proclaimers - I'm On My Way
Vegan Vegetable & Tofu Lo Mein

1 cup bean sprouts
1 cup julienne-cut carrot
1 cup sliced scallions; reserve 2 Tbsp. for garnish
3/4 to 1 cup slightly warmed vegetable broth
4 Tbsp. creamy soy nut butter
2 Tbsp. soy sauce
1 tsp. cornstarch or arrowroot
Dash of pepper
1/2-lb. firm tofu, cubed
3 cups cooked spaghetti, hot

1) Spray 10" non-stick skillet with non-stick cooking spray and heat. Add bean sprouts and carrot. Cook over medium-high heat, stirring frequently, until sprouts soften (about 2 minutes). Add scallions (except garnish) and stir to combine. Cook until carrot is tender-crisp (about 1 minute).

2) Using a wire whisk, beat together broth, soy nut butter, soy sauce, cornstarch, and pepper in a small mixing bowl. Stir into vegetable mixture. Add tofu and stir to combine.

3) Reduce heat to medium and cook until mixture thickens (about 5 minutes). Add spaghetti and toss to coat. Sprinkle with remaining scallion for garnish.

Notes: This can get pretty salty, so try to use reduced-salt soy sauce or broth if possible. If you can't, use 3/4 cup broth instead of 1 full cup. Arrowroot should be able to replace the cornstarch easily, though I haven't tried it. Any other type of butter would probably also work okay — I think almond would be lovely — but soy nut is what I typically use. Goes nicely with a cup of tea with lemon and honey.
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Green Leaves
May. 8th, 2005 @ 03:45 pm Vegetarian Hot Pot with Tofu
Current Mood: hungryhungry
Vegetarian Hot Pot with Tofu

5 1/4 C vegetable broth
4 1/4"-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 tsp. canola oil
1 3/4 C fresh shitake mushrooms, stemmed and sliced (4 oz)
1/4 tsp. crushed red pepper, or to taste
1 small bok choy, cut into 1/2" pieces, stems and greens separated
3 1/2 ounces Chinese-style noodles or thin-cut noodles
1 package firm tofu, drained and patted dry, cut into 1/2" cubes
1 C grated carrots
4-6 tsp. rice vinegar
2 tsp. reduced-sodium soy sauce
1 tsp. toasted sesame oil
Scallions (for garnish)

Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender (3 to 5 minutes). Add bok choy stems; cook, stirring often, until tender (3 to 4 minutes). Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce, and sesame oil. Serve garnished with scallions.

This recipe comes from Nasoya. I'm allergic to peppers, but I bet it'll still be really good without the flakes.
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Green Leaves
May. 7th, 2005 @ 07:33 am pasta shells with smoked tofu
This recipe is taken from "Sainsburys Vegetarian Cooker" by Sarah Brown. Actual recipe first, then my anotations below!

(serves 4)

12 oz wholemeal pasta shells
5 pints water
2-3 tablespoons of lemon juice
2 teaspoons of sunflower oil
8 spring onions
2 cloves of garlic, crushed
1 tablespoon of chopped fresh root ginger
2 tablespoons of cider vinegar
2 tablespoons of tomato purée
1-2 teaspoons of honey
8o smoked tofu cut into cubes
salt and pepper

1 - Cook the pasta shells by simmering to the water with 1tsp lemon juice, for 10 minutes
2- Meanwhile, for the sauce, heat the iol and fry the onions, garlic and ginger for 2 minutes. Add the remaining lemon juice, tomato purée, vinegar, honey and tofy and mix well. Cook gently for a further 5 minutes. Season to taste.
3 - When the pasta is cooked, drain well. Mix with the sauce and serve garnished with chopped parsley.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

The first time I cooked it I followed the recipe exactly, except that I used extra lemon juice, rather than cider vinegar.

It was very yummy but a but a bit overpowering for me. So next time I added a few mushrooms and a bit of sweetcorn to bulk it out a bit. I have also tried it with mushrooms and aubergin added, which was fantastic. I added a little extra lemon juice, which was absorbed by the aubergine, which made it cook through really nicely, and it did not end up overly greasy.
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May. 6th, 2005 @ 05:23 pm Fettuccine Alfredo Primavera
Fettuccine Alfredo Primavera
Warning: Not vegan or vegetarian; alter accordingly if necessary.

3/4 C plus 2 Tbsp Vitasoy Creamy Original Soymilk
1 Tbsp olive oil
2 Tbsp butter
1 clove garlic
2 tsp all purpose flour
3 Tbsp parmesan cheese
1 Tbsp white pepper
1/2 C vegetable broth
3 1/2 C cooked Nasoya or Azumaya Fresh Spinach Noodles
1 C broccoli florets
1/4 C green bell peppers
1/4 C red bell peppers
1/4 C yellow bell peppers

Sauté garlic, bell peppers (cut into strips), and broccoli in olive oil until garlic browns slightly and vegetables are soft; set aside. Melt butter over medium/low heat in a medium sauce pan. Add flour and stir until a paste has formed. Add vegetable broth and combine thoroughly. Add soymilk, parmesan cheese, and pepper. Cook until thickened, stirring constantly. Spoon vegetables over cooked pasta and top with sauce. Makes 4 servings.

I got this recipe from Nasoya's website. I haven't tried it out yet, but I'm going to soon. Since I'm allergic to peppers, I think I'm going to replace them with more broccoli and/or some fresh asparagus. Can you think of anything else I could use in their place?
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Green Leaves
May. 4th, 2005 @ 09:02 pm Vegan Mediterranean Tofu
Mediterranean Tofu

1 (6.5-ounce) jar sun-dried tomatoes in olive oil
2 cloves garlic, minced
1 onion, chopped
1 pound firm or extra-firm tofu, rinsed, patted dry, and cut into 3/4" cubes
1/2 cup (packed) chopped fresh basil
1/4 cup sliced black olives
2 Tbsp. pine nuts

Strain the sun-dried tomatoes, reserving both the tomatoes and their oil. Chop the tomatoes into very fine, small pieces, unless larger portions are desired. Put 1 Tbsp. of the reserved oil in a large, non-stick skillet and heat over medium high. Add the garlic and onion, and sauté for five minutes. Add basil, black olives, and reserved tomatoes; sauté for two minutes. Season to taste, adding more of the reserved oil if desired. (Returned unused oil to jar for future use.) Remove from heat, sprinkle with the pine nuts, and serve.

This recipe is amazingly good. You can eat it on its own, but it'll do best over some brown rice or maybe even pad thai. It would also probably work really well in a pita pocket (add some alfalfa sprouts!) or between two slices of homemade bread.
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Green Leaves
May. 4th, 2005 @ 09:01 pm Vegan Shells with Tofu "Ricotta" Cheese
Shells with Tofu "Ricotta" Cheese

1 (1-pound) container firm tofu
1/3 cup eggless mayonnaise
1 Tbsp. Italian seasoning
1 pound small shell-style pasta
1 1/2 cups tomato sauce

Put the tofu in a large bowl; mash with fork. Stir in the eggless mayonnaise and Italian seasoning. Cook pasta according to package directions. Rinse, drain, and return to the dry pot. Stir in tofu mixture and sauce. Heat gently to desired temperature. Season to taste.

This is basically a "starter" recipe. You'll want to dress it up a bit with some freshly chopped parsley or basil, or some other type of seasoning that you like. It's somewhat plain on its own, but I loved it just the same. A great recipe to share with people who don't think they'd like tofu — if you don't tell them, they'll never know the difference.
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Green Leaves
May. 4th, 2005 @ 09:00 pm Vegan Chocolate Mousse with Tofu
Chocolate Mousse

1 (12-ounce) container of firm silken tofu
1 cup non-dairy chocolate chips, melted
1/3 cup pure maple syrup
1 tsp. vanilla extract

Put the tofu in a food processor, and blend until completely smooth. Add remaining ingredients and blend until smooth. Transfer to a storage container and refrigerate before serving. (Alternatively, transfer mixture into a graham-cracker pie shell and chill for several hours.)

Note: Melt chocolate chips in a double boiler or in the microwave. If using the microwave, cook on the defrost setting for about 2 1/2 minutes, stopping at least once to stir.

This mousse comes out pretty sweet, so you might want to reduce the maple syrup down to 1/4 cup, or perhaps reduce the chocolate chips down to 3/4 cup. Doing both might mess it up too much, but if you're not a big sweet tooth, definitely adjust the recipe a bit.
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Green Leaves