Fiery jamaican Tofu on Cauliflower rice

I'm not having a really big refrigerator and sometimes it happens, that I almost forgot an ingredients in the very back of it. This nearly happened with the firm tofu. 

Actually I buyed the tofu for preparing some zucchini patties, but at the end it didn't really catch me that much. 

It should be something more special - a not often kind eaten prepared tofu. Well, if the belowed way to serve the tofu is very special I don't know - but for me it is. 

I consulted my old Tofu-Cookbook for an idea, but couldn't find anything that really exhausted me. I decided to try a mix of two marinates by changing them a little for an accurate taste. At the end I prepared I fiery jamaican marinate that goes very well for tofu, seitan or tempeh. Even Vish will work well. 

My next try will be adding some of the marinate to the seitandought for steaks or so. 

Thought the marinate is quite fiery, after roasting the tofu it is just right. 

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Fiery jamaican Tofu on Cauliflower rice

2 Persons

Ingredients:

1 big cauliflower

1-2 pack (each about 220g) extra firm tofu, drained and pressed
2 garlic cloves, minced
4 pak choi, halved and depending on their size into third

Marinating sauce:
4 garlic cloves, minced

1 dried chili, seeded and minced

4 green onions, chopped

1 tbsp minced ginger

1 tbsp ground allspice

1 tbsp dried thyme leaves

1/2 tsp ground cinnamon

1 tsp ground black pepper

1 tsp  salt

1/2 tsp ground cayenne pepper

1 -2 tbsp agave nectar

1/2 cup freshly squeezed orange juice 

1/3 cup freshly squeezed lime juice 

Filtered water if necessary to thin

1 tbsp olive oil

Note: the marinate is quite fiery and if it may be to fiery for you, just leave out the dried chili or cayenne pepper or add more agave nectar)

Direction:
Start first by preparing the marinate for the tofu. 
In a small sauce pan, add olive oil and saute green onions, chili, ginger and garlic until soft, about 4 minutes, being careful not to burn.

Add mixture to a food processor or blender, along with all the other ingredients and blend until smooth.
After tofu has been drained and pressed, cut into cubes and marinate for about an hour or more if you like. 

Preheat oven up to 220°C. After marinating time, shake off excess marinade and bake tofu on a sheet tray for about 30 minutes until firm, turning frequently.

While the tofu is baking prepare the rice. 

Pull off the leaves and break the cauliflower into large florets, then rinse them well. Leave them in a colander to let all the moisture drain off or pat them dry with a paper towel. 

Break the florets into smaller pieces, then put half of them in the large bowl of a food processor and pulse until finely chopped, then dump the rice out and pulse the remaining florets. (faster may work if you grate the cauliflower - haven't tried yet).

Now it’s time to cook your cauliflower rice! Heat a large skillet over medium-high heat and swirl around about a tablespoon of oil to coat the bottom. Once the oil has heated, add the garlic and rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown. Season with salt and pepper to taste.

Wash and clean pak choi and steam in pan till soft, season with salt and pepper. 

After everything is prepared arrange everything on a plate, maybe sprinkle some lemonjuice over the rice or serve with the left over marinate. 

Now enjoy a great dish!

Spiced pea & potato rolls

Do you know that feeling when you're going through a magazine and seeing a posted recipe, or passing through a food store and seeing prepared food and all you want is to bite into it, cause it makes you mouthwatering?

I often got that with magazines and food-stands. But what's the problem? It is mostly not vegan!

A few days ago, while passing by an oriental foodtruck they selled those vegetable-meat-pastry-rolls, beside the meat they smelled so good and what did I - I asked the owner what - beside the meat he used for them, incl. spices. All he told me that the ingredients are curried. Well anyway I went home and my mind was working. Shouldn't be much work to try them out. 

A few days later I made the first ones, I kept it really simple, like I would cook a pan curried vegetables but then rolled it up in a pastry roll.

I got to say that they were really good and I got many options to fill it. 

Great dish!

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Spiced pea & potato rolls

Serves: 4
Prep: 15 min
Cook: 35 min

Ingredients:
2 tbsp vegetable oil or sunflower oil
2 onions, finely sliced
300g potatoes, cut into small cubes
1 headped tbsp. curry paste
140g frozen or fresh peas
4 large sheets filo pastry, cut in half
tomatoes, onion and mango chutney, to serve

Direction:
Heat oven to 200C. Heat half the oil in a frying pan. Add the onions and cook until soft and golden, about 8-10 min.

Meanwhile, boil the potato cuts for 5 min., until just tender, then drain. Give to the softened onions and fry for 2 min. Stir in the curry paste and cook for 2 min. Pop in the peas, plus 1 tbsp water. Cook for 1 min, stirr well and season. Give into a bowl and allow to cool lightly.

Brush half the filo half-sheets with some of the oil and lay the remaining sheets on top to get 4 x double layers. Spoon a ¼ of the potato mix along one edge of each, leaving a bit of space at each end. Fold in the ends then roll up to seal. 

Place closed-side down on a baking sheet, brush with oil and bake for 20 mins, or until crisp. 

Serve warm along with some mango chutney, salad of your desire, if you like.

Chard and Tofu Wontons in Sambal Soy Sauce

I defently can't get enough of chinese food! Yesterday I was again in the mood for it. As still having chinese stuff in my fridge I wanted to empty it at least a little bit. What I wanted to cook was for sure, but the filling was not definite. But when the Wontonleaves were at roomtemperatur I knew it. Having fresh pakchoy from my garden - and as packchoy are just the peferct asian vegetable  the result ended up just great.

Today does not seems to be my best one. I passed more than three hours in the emergency - NO, got nothing to do with this meal I ate the day before.
- but when I woke up this morning I had less sense in my left arm and hard to control my hand or work with it, beside less strenght. It feels like it's paralyse, I already relazide it when I woke up during the night. They couldn't tell me what it is. I may have been laying on my arm during the night it fall asleep (as it sometimes happens when lying on a nerve). But Now -  evening - I still have problems with my hand. It won't be better the next day I should come over once again. Hopefully it WILL be better tomorrow!!!!!!!!! It's really scarry.....


But for now let's enjoy the great and tasty light asian meal. Eather alone, with your partner or just with friends :)

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Chard and Tofu Wontons in Sambal Soy Sauce

 

Serves 10

30 minutes or fewer

 

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). 

      

Wontons

2 tsp. roasted sesame oil

1 medium carrot, finely chopped (½ cup)

4 cups chopped Swiss chard leaves

170 g baked soy-seasoned tofu, chopped

1 Tbs. low-sodium soy sauce

⅛ tsp. ground white pepper

1 pkg. wonton wrappers

3 green onions, chopped, for garnish

¼ cup chopped cilantro, for garnish

 

Sambal Soy Sauce

6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar

6 Tbs. low-sodium soy sauce

2 Tbs. sambal oelek

4 tsp. agave nectar

2 cloves garlic, minced (2 tsp.)

 

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

 

Snowman time

Wow, it's been snowing the hole afternoon. So beautiful, seems like the world stands still, all so calm and the watch the snow falling so great.
As I came home I was all over white and a little wet, but it's a different being wet from rain or from snow.

The hole afternoon I stayed inside at my "maybe new job". I had a look inside to their work and worked also a little bit, but mostly just watched and asked.
It would be a different kind of work - what I mean, a different direction, still medicine but a child doctor is not the same as internal doctor or general doctor.

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 Spiced Butternut Squash Soup

 * Prep Time: 10-15 minutes

* Cook Time: 1 hour

* Ingredients:

• 2 tbsp soy butter*
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger root, minced
• 1 leek, white parts, diced
• 1 carrot, diced
• 2 small to medium butternut squash, peeled, cubed
• 2 russet potatoes, peeled, cubed
• 2 bay leaves
• 6 cups vegetable broth
• salt and pepper, to taste
• 1/4 tsp nutmeg
• 1/4 tsp all spice
• 1/8 tsp ground clove
• 1/8 tsp ground marjoram
• 1/8 tsp ground fennel
• 1/8 tsp cayenne pepper
• 1/2 cup white wine*
• 1 cup non-dairy milk*
• vegan sour cream, to top, to taste*

* Recipe:

1. In a large pot, melt the soy butter and add the onions. Cook until translucent.
2. Next, add the garlic, ginger, and leeks. Stir occasionally for about 10 minutes.
3. Add the carrot, butternut squash, potatoes, bay leaves, and vegetable broth. Cook for about 30 minutes or until the root vegetables are soft.
4. Add the spices, wine, and milk. Cook for another 5 minutes.
5. In batches, puree the soup. Enjoy with a dollop of vegan sour cream.

In the picture, it's not quite as orange-ish as it should have been because I only used one butternut squash, therefore I upped it to two. I also cut the cayenne in this because I found it a bit too spicy for me. The bread in the picture is homemade whole wheat rolls made.

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 Baked Squash and Pesto Gratin

 Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 4

Ingredients

• 2 large yellow summer squash (or several small summer squash)
• 2 medium tomatoes
• ⅓ cup basil pesto
• 1 cup gruyere, shredded
• salt and pepper

Instructions

1. Preheat oven to 375 degrees F.
2. Grease the bottom and sides of a baking dish with pesto.
3. Slice the squash and tomatoes into ¼ inch rounds.
4. Add tomatoes and squash to baking dish in a single layer, slightly overlapping.
5. Brush the tops of the vegetables with pesto. Sprinkle with salt and pepper.
6. Top with shredded gruyere.
7. Bake for 45 minutes or until the juices are bubbling and the cheese has started to brown. Broil for a couple of minutes if you want the cheese crispier.

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