I can't stop eating oatmeal.
Can someone help me?
I am desperate.
Steel Cut Oatmeal
Makes 5 servings
1 cup steel cut oats
3 cups water
pinch of salt
1/4 cup dry milk powder
1 cup chopped dried apples
1 teaspoon cinnamon
1 teaspoon allspice
1/4 cup groud flaxseed
1/2 cup slivered almonds
1- Put oats and water in pressure cooker. Lock the lid and bring to pressure.
2- Cook on high-pressure for 5 minutes.
3- Turn the heat off and let the cooker depressurize on its own. This will take 10-15 minutes.
4- Open lid and stir in the rest of the ingredients.
Sunday, February 28, 2010
Tofu Chorizo Hash
Every Christmas season, as I watch (many times) how the Grinch steals the last can of Who-Hash, I am reminded of how much I loved that most flavorful of comfort dishes from my childhood, corned beef hash. And how much I have missed it since giving up meat 20 years ago.
I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:
Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste
1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.
2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.
3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.
4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.
5- Taste and season with salt and pepper.
I had a duty to myself and other vegetarians to fill that void with an appropriate replacement. Here it is, my friends. I present to you sunny-side up egg's best friend:
Tofu Chorizo Hash
1/2 lb firm, water-packed tofu, drained well
2 teaspoons canola oil
1 medium onion, chopped
3 cloves garlic
2 tablespoons soy sauce
3 tablespoons tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
2 cups frozen hash brown potatoes
2 tablespoons water
salt and pepper to taste
1- Freeze the tofu, then thaw it. Place the slices in a strainer on top of the sink and press with the back of a spatula until liquid is squeezed out.
2- On a large skillet over medium-high, heat oil. Add onions and garlic, and cook for about 5 minutes, until tender.
3- Add tofu, soy sauce, tomato paste, and paprika. Cook for about 5 minutes, scraping browned bits from bottom of pan frequently.
4- Add potatoes and 1 tablespoon water, and cook on low covered for about 8 minutes, scraping bottom of pan every couple of minutes, until potatoes are heated through. You might need to add more water, if it becomes too dry to scrape the bottom of the pan.
5- Taste and season with salt and pepper.
Saturday, February 13, 2010
Eggless Salad Sandwich Filling
I had some leftover thawed tofu from a chili I made this past week. I made a quick salad sandwich filling with it.
The curry powder, mustard and mayonnaise set a stage similar to that in real egg salad. I had some gorgeous green onions from my farmers' market, so I had to throw some of that in there too.
I DO love real egg salad, though.
Eggless Salad Sandwich Filling
Makes 4 servings
5 oz firm tofu, frozen and thawed
2 tablespoons mayonnaise (I like Light Vegenaise)
1/2 tablespoon soy sauce
1 teaspoon mustard
1/2 teaspoon curry powder
1 sprig green onion, chopped
salt and pepper to taste
1- Squeeze the tofu (like a sponge) and discard the liquid.
2- Crumble the tofy and add the rest of the ingredients.
The curry powder, mustard and mayonnaise set a stage similar to that in real egg salad. I had some gorgeous green onions from my farmers' market, so I had to throw some of that in there too.
I DO love real egg salad, though.
Eggless Salad Sandwich Filling
Makes 4 servings
5 oz firm tofu, frozen and thawed
2 tablespoons mayonnaise (I like Light Vegenaise)
1/2 tablespoon soy sauce
1 teaspoon mustard
1/2 teaspoon curry powder
1 sprig green onion, chopped
salt and pepper to taste
1- Squeeze the tofu (like a sponge) and discard the liquid.
2- Crumble the tofy and add the rest of the ingredients.
Tuesday, February 9, 2010
Garbanzo Bean Salad Sandwich Filling
Don't get me wrong, I love tuna salad. But, they say you can't eat too many garbanzo beans, so it doesn't hurt to sometimes sub the tuna for garbanzo beans. This is great on sandwiches, and it does such a good job of standing in for the tuna, I've been known to make sushi rolls with this too. I might have to try this mix on a noodle casserole sometime. I'll get back to you on that one.
I hardly ever use canned beans anymore. I like to make beans on my pressure cooker, and freeze them. Canned beans are perfectly fine if that's what you have, though.
Garbanzo Bean Salad Sandwich Filling
2 cups cooked garbanzo beans
2 tablespoon soy sauce
1 1/2 tablespoon mayonnaise (I like Light Vegenaise)
2 teaspoons canola oil
1 large shredded carrot
1 teaspoon Dijon mustard
salt and pepper to taste
In a large bowl, mash the garbanzo beans with a fork or potato masher. Add the rest of the ingredients and mix well with a fork. Voila.
I hardly ever use canned beans anymore. I like to make beans on my pressure cooker, and freeze them. Canned beans are perfectly fine if that's what you have, though.
Garbanzo Bean Salad Sandwich Filling
2 cups cooked garbanzo beans
2 tablespoon soy sauce
1 1/2 tablespoon mayonnaise (I like Light Vegenaise)
2 teaspoons canola oil
1 large shredded carrot
1 teaspoon Dijon mustard
salt and pepper to taste
In a large bowl, mash the garbanzo beans with a fork or potato masher. Add the rest of the ingredients and mix well with a fork. Voila.
Monday, February 8, 2010
Umami Caramelized Onions
I have always loved onions. I love everything about them. Caramelized onions are a special treat that can raise the roof of something as simple as a pizza or sandwich. To me, caramelized onions are the vegetarian equivalent of the smoked brisket of the BBQ world... Slow cooking at its finest.
I make these in large batches. They freeze great in little mounds that I then keep in the freezer inside a Zip-Lock bag, and thaw as needed.
This recipe is suitable for a 6-quart slow cooker. Before cooking, the ingredients will fill up the slow cooker completely. The mixture should reduce by 2/3 or so by the time the onions are cooked.
Umami Caramelized Onions
10 large onions, thinly sliced
1/4 cup water
2 tablespoons soy sauce
2 tablespoons canola oil
salt and pepper to taste
Combine onions, water, soy sauce, and canola oil in slow cooker insert. Cook on low for 8-10 hours, stirring every 4-6 hours, until onions are dark brown. Season with salt and pepper, cool, and store.
I make these in large batches. They freeze great in little mounds that I then keep in the freezer inside a Zip-Lock bag, and thaw as needed.
This recipe is suitable for a 6-quart slow cooker. Before cooking, the ingredients will fill up the slow cooker completely. The mixture should reduce by 2/3 or so by the time the onions are cooked.
Umami Caramelized Onions
10 large onions, thinly sliced
1/4 cup water
2 tablespoons soy sauce
2 tablespoons canola oil
salt and pepper to taste
Combine onions, water, soy sauce, and canola oil in slow cooker insert. Cook on low for 8-10 hours, stirring every 4-6 hours, until onions are dark brown. Season with salt and pepper, cool, and store.
Sunday, February 7, 2010
Eggless Breakfast Scramble
I was chatting on FaceBook with my cousin Christina last night, and we were discussing my blog. It was then that it dawned on me that I have not posted a single tofu recipe! That must change for sure. :-)
I make this scramble for my son Gabi, who is allergic to eggs. He likes to eat it as breakfast taco filling on flour tortillas.
The big elephant in the room here is the nutritional yeast. Do not be intimidated by it. It is merely a flaky, yeasty-smelling concoction. Very boring by itself, but it really adds a lot of great substantial backdrop flavors to this dish. I find it in the bulk section at Whole Foods. Don't beat yourself up if you can't find it, though. Just add something more mainstream instead... like garlic powder, chopped up olives, salsa, or parm cheese... whatever... this recipe is really forgiving.
Eggless Breakfast Scramble
12 oz tofu (silken is best here, but whatever tofu is fine)
1 tablespoon canola oil
1 teaspoon Goya seasoning (turmeric or curry powder would work also)
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon dried nutritional yeast flakes
1-3 tablespoons water
1 cup frozen hash brown potatoes, thawed
3/4 cup shredded cheese (I like sharp cheddar for this)
salt and pepper to taste
1- Crumble the tofu with a fork.
2- Heat oil in a skillet over medium-high heat. Add tofu and cook while occassionally tossing with a metal spoon until the tofu starts to get golden brown.
3- Add seasoning, onion and nutritional yeast and toss until well combined. If the tofu starts to stick to the pan, add a bit of the water and scrape the bottom of the pan.
4- Add potatoes and cook until potatoes are heated through.
5- Add cheese and salt and pepper and toss to combine. Serve.
I make this scramble for my son Gabi, who is allergic to eggs. He likes to eat it as breakfast taco filling on flour tortillas.
The big elephant in the room here is the nutritional yeast. Do not be intimidated by it. It is merely a flaky, yeasty-smelling concoction. Very boring by itself, but it really adds a lot of great substantial backdrop flavors to this dish. I find it in the bulk section at Whole Foods. Don't beat yourself up if you can't find it, though. Just add something more mainstream instead... like garlic powder, chopped up olives, salsa, or parm cheese... whatever... this recipe is really forgiving.
Eggless Breakfast Scramble
12 oz tofu (silken is best here, but whatever tofu is fine)
1 tablespoon canola oil
1 teaspoon Goya seasoning (turmeric or curry powder would work also)
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon dried nutritional yeast flakes
1-3 tablespoons water
1 cup frozen hash brown potatoes, thawed
3/4 cup shredded cheese (I like sharp cheddar for this)
salt and pepper to taste
1- Crumble the tofu with a fork.
2- Heat oil in a skillet over medium-high heat. Add tofu and cook while occassionally tossing with a metal spoon until the tofu starts to get golden brown.
3- Add seasoning, onion and nutritional yeast and toss until well combined. If the tofu starts to stick to the pan, add a bit of the water and scrape the bottom of the pan.
4- Add potatoes and cook until potatoes are heated through.
5- Add cheese and salt and pepper and toss to combine. Serve.
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