Sunday Brunch: Tofu Benedict
I love brunch. Lazy Sunday mornings with time to cook are the highlight of my week. The morning usually begins with lazy conversation and slowly moving into the kitchen to get ready for the day. R fires up the french press and makes coffee while I cook. We sit down to breakfast and enjoy each other’s company for at least an hour before the inevitable clean-up and prep for the coming week.
This week was a full-blown experiment in vegan cooking: Tofu “Eggs” Benedict. For this recipe, I had to use silken tofu for the first time, which was frustrating to say the least. It fell apart on me and was not cooperative. Aside from the part of the dish, everything came together smoothly and the hollandaise sauce is good enough to eat with a spoon. The recipe does involve a few components, but it comes together quickly and is worth the trouble.
Tofu “Eggs” Benedict
adapted from this recipe
makes 3-4 servings
14 oz soft or silken tofu (I will be using soft next time)
3 tbsp Soy Sauce
3 tbsp Lemon Juice
Hollandaise Sauce:
2 tbsp Earth Balance
3/4 c + 1/4 Unsweetened Almond Milk
1/4 c Lemon Juice (feel free to decrease the amount-I thought it was lovely, but it was too lemony for R)
2 tbsp Nutritional Yeast
1/8 tsp Salt and Pepper
1/2 tsp Cajun Seasoning
Pinch Dry Mustard
Pinch Turmeric
Pinch Nutmeg
1 tbsp Cornstarch
Large Handful Arugula
1/4 c water
Salt
Sourdough Rolls, to serve
Cut tofu into 3/4″ slabs. Lift carefully into a small baking dish, plate or shallow bowl. Cover with lemon juice and soy sauce. To make them more flavorful, drizzle the marinade over each piece individually. Set aside.
Hollandaise:
In a small sauce pan over medium heat, melt butter.
Stir in 3/4 c milk, lemon juice, nutritional yeast, salt, pepper, cajun pice, dry mustard, and turmeric. Bring to a boil and reduce heat to a simmer.
Mix cornstarch with remaining 1/4 c milk until smooth. Add mixture to sauce and bring to a boil.
Stir sauce constantly as it will thicken very quickly. Remove from heat and cover to keep warm while you prepare the other components.
Spinach:
In a skillet over high heat, add arugula, water and sea salt. Cover and steam until spinach is wilted. Set aside.
Tofu:
In the same skillet over medium to medium-high heat, gently place tofu and some of the marinade in the pan and cook on both sides until heated through. Flip tofu gently.
Split and toast your rolls.
Plate the rolls and place 1 piece of tofu on each half, top with spinach and hollandaise sauce.
Enjoy a blissful morning. And, if you have any leftovers, they make a delicious (but messy!) sandwich!
The Humble Lunchbox: Spring Quiche and French Lentil Salad
Every weekend, I cook up a big batch of something for the sole purpose of lunches. R and I take a lunch to work every day of the week (and often breakfast, too). This week was one of my favorite lunches and I wanted to share it with you. I made a lovely quiche over the weekend utilizing chickpea flour and tofu, which I may enjoy even more than traditional quiche. This lentil salad is, hands down, one of my favorite recipes of all-time. Simple, delicious, and healthy.
A note on the veggies in the quiche: I’ve been using a water saute technique since reading The China Study and we’ve been trying to decrease our fat intake (next is salt…maybe). Instead of oil when sauteing, I keep a small mug of water (or wine, if I’m feeling decadent) and a tablespoon beside the pan. Whenever things look dry, I add a splash of water and deglaze the pan a bit. I used this technique for the leek and mushrooms in the quiche, but feel free to use oil if you like. I don’t feel like it’s made a difference in the taste in the slightest, plus my cast iron is easier to clean when I’m done!
Scarborough Fair Quiche
adapted from this recipe
1 c + 2 tbsp Chickpea Flour
1 tsp Salt
1 tsp Baking Soda
1 c Water
14 oz Extra-Firm Tofu, pressed, drained, and crumbled
2-4 tbsp Herbs (Parsley, Sage, Rosemary, Thyme – gifts from a friend’s herb garden)
2 cloves garlic, minced
1 c Button Mushrooms, sliced (sauteed over medium heat with minced rosemary and thyme)
1 Leek, white and green parts sliced into half moons (caramelized for about an hour over low heat)
1 Carrot, shredded
Preheat oven to 350 F. Lightly grease a standard pie pan.
Combine chickpea flour, salt, and baking powder. Whisk to combine. While whisking, slowly add in water and mix to form a thick batter. Add tofu, herbs, and veggies. Stir to combine.
Spread mixture evenly in prepared pan.
Bake 50-55 minutes or until golden brown. Let cool 30 minutes before serving.
Paring Down: Cookbook Edition
Next week, R and I are moving. We have been in a small, but comfortable apartment for 15 months now. We’ve had many lovely memories here from dinner parties to decorating to simply living. In preparation for moving, I have been doing my best to declutter and pare down our possessions so that we move with the bare minimum necessary.
For the past year, minimalism has become an essential way of life. In this world where the accumulation of more stuff is expected, consciously ridding your life of excess is not the most popular idea. Books are my weakness when it comes to minimalism. I love to have reference books on hand for cooking, crafting, and other diy ventures.
Tonight I spent a good hour going through my cookbooks and getting rid of the ones that I don’t use often that are easily accessible from my public library. I have managed to keep a single shelf of cookbooks. I am sharing the ones I have decided to keep below, but I know that my collection will be constantly changing as I adhere to the “one comes in, one goes out” rule with my books. These are the books inspiring me now:
An Everlasting Meal by Tamar Adler
actually a kindle book, but the philosophy behind my cooking
Appetite for Reduction by Isa Chandra Moskowitz
a great, low-fat vegan cookbook
Urban Pantry by Amy Pennington
a go-to for simple pantry dinners
How to Eat Supper by Lynn Rosetto Kasper and Sally Swift
classic recipes and variations
Plenty by Yotam Ottolenghi
beautiful, inspiring (yet intimidating because of the lengthy ingredient lists)
The Brown Bag cookbook by Sara Sloan
lunch ideas with adorable illustrations
Je Sais Cuisiner by Ginette Mathiot
classic French cookbook (Joy of Cooking for French cuisine–recently translated into English, I have the French edition)
The Good Housekeeping Cookbook
classic reference–my grandmother’s copy
The Modern Vegetarian Kitchen by Peter Berley
great reference, classic recipes, macrobiotic recipes
Witch in the Kitchen by Cait Johnson
seasonal, vegan recipes
The Hip Chick’s Guide to Macrobiotics by Jessica Porter
guide to macrobiotic cooking and lifestyle
Put ‘Em Up by Sherri Brooks Vinton
comprehensive guide to home preservation
Southern Cooking by Craig Claiborne
essential regional cookbook
Family Cookbook by my extended family
full of treasured heirloom recipes
Celebrating 3 Years with Beer-Battered Tofu
R and I celebrated 3 years this month. It’s a been a wonderful three years and we wanted to do something special: eat together, of course! I made a lovely dinner that we’d enjoyed several months before and had been talking about ever since. It was one of those nights when I came home and thought I had everything I needed for dinner. I sent R out for panko, ginger, and sweet potatoes–and beer. Once she was home, everything came together rather quickly and was so delicious. Here’s a recipe for Spicy Beer-Battered Tofu and I hope it brings you many memories at your table.
Beer-Battered Tofu
adapted from this recipe
Canola Oil, for frying
14 oz Extra-Firm Tofu, pressed
3/4 c Rye Flour
3/4 c Beer (I used
2-3 c Panko breadcrumbs
1-2 tsp Salt
1/2 tsp Chipotle Chili Powder (or Cayenne)
Press tofu and cut into 8 pieces.
Heat at least 2″ canola oil in a cast iron skillet over medium-high heat.
Meanwhile, mix rye flour and beer into a shallow bowl into a smooth batter.
Combine panko, salt, and chili on a plate.
Dip pieces of tofu into the batter and then dredge in the panko mixture. Set pieces aside on a plate.
When oil is hot, add tofu pieces in batches and fry 2-4 minutes per side, until nice and crispy.
Set fried tofu on a plate lined with a bandana (or paper towels, if you must).
Serve tofu with Sweet Chili Dipping Sauce (recipe follows) and roasted Sweet Potato or Brown Rice.
Sweet Chili Dipping Sauce
adapted from this recipe
1/2 c Sweet Chili Sauce
1 tbsp Soy Sauce
Mix together, and pour (with abandon) over the tofu.
Cultivating Habits
Tonight, I settled in after work with a glass of wine and a good documentary or two, some knitting, and I got to thinking: I need to write. Even if sometimes I don’t feel like what I say is riveting or life-changing. It is. I’m on a journey here. A journey toward the life I’m meant to live. It takes time, effort, and passion. And a little bit of courage. So, back to the grind with the challenge for a post every week.
This has been a year of many transitions for me. I graduated from college, got a “big-girl” job, started paying bills, and began cooking for myself exclusively. Needless to say, not every transition has been fun, but I will say I’ve learned a lot about myself along the way. I’ve been inspired by some wonderful bloggers to simplify my life and spend my time cultivating important habits, abandoning those which do not add value to my life (yeah, this is what I read at work, when I’m not meal-planning). Even though I do not always make time for everything, I realize it’s important to identify my priorities and strive to work toward making the time for them everyday. This is a small window into my minimalist journey.
My top 5:
Cooking
Yoga
Reading
Crafting (knitting/sewing)
Writing/Blogging
I’ve been continuing to cultivate smaller habits to make life easier and healthier:
Going no-snooze
Meditating at least 5 min/day (on my lunch break)
Flossing
Making the bed every morning
Washing my dishes and abandoning the dishwasher
Avoiding the television and limiting my internet time
One comes in, one goes out (check out this book for more inspiration)
30-day list for important purchases (including my recent knife purchase, which was on my list since November)
Finding happiness in the little things (a night out with friends, a full moon, and an afternoon curled up on the couch with my kitten and a book)
Love at First Sight, and Beet Risotto with Cashew Cheese
I bought a new knife. And it is gorgeous! I braved the mall on a Saturday afternoon to use up the remainder of a Williams-Sonoma gift card on some silicon muffin liners. As I dodged the slow walkers and their bags, I made up my mind. My $17 Target knife wasn’t cutting it anymore. I wanted a Wusthof Santoku and it was finally time. In the store, I eyed the two 7″ Santokus: the Classic and the Classic Ikon. A lovely salesperson allowed me to hold both and compare. The Classic was nice (and cheaper), but I just wasn’t sure it was the right fit. I picked up the Classic Ikon and it felt warm in my hand, rocking gracefully across the wooden cutting board. I knew this was the knife for me.
This wonderful knife, along with my burgeoning passion for vegan cooking led to a weekend full of delicious meals: blackened scrambled tofu and garlicky grits with collard greens (minus the butter), bran muffins, black eyed peas and vegan cornbread, and barley beet risotto with cashew “goat” cheese (sans pepper).
The cashew goat cheese was absolutely delicious, albeit a labor of love. That said, it doesn’t really involve a lot of hands-on time and is totally worth the effort. And it makes you feel really clever. Even though I managed to mess mine up by setting the finished product on a burner I forgot to turn off. But I persevered and managed to re-dehydrate the cheese. And it was perfect. And the absolute best addition to the following risotto recipe.
Beet and Barley Risotto
serves 2 (this recipe can be easily doubled, I only had 1/2 c of barley)
1 tbsp olive oil
1/4 large onion, diced
1/2 c pearled barley
1 roasted beet, diced (could also use a raw beet and saute with the onion)
3-3 1/2 c vegetable broth, warmed in a small saucepan (I used 1 1/2 tsp Better than Bouillon)
1/2 tsp whole-grain mustard
1 tbsp balsamic vinegar
cashew goat cheese, 1/4 recipe
Heat olive oil in a dutch oven over medium heat. Add onion and saute until softened. Add barley and saute until lightly golden. Stir in beets and saute until everything is lovely and pink. Add 1-2 ladlefuls of broth and stir occasionally until the liquid is absorbed. Repeat this process until barley is creamy and tender, about 15-20 minutes. Stir in mustard and balsamic vinegar and season to taste. Serve topped with cashew goat cheese.
Vegan: Week One, and Bran Muffins
Ok, so, full disclosure: I wasn’t perfect this week, but I did pretty well. On Monday, we had some ricotta and grana padana that needed using up so cheesy pasta bowls were made and enjoyed knowing that it would be the last taste of cheesy goodness. Wednesday night I heated up some lentil burgers that had been languishing in the freezer that I’m pretty sure had eggs in the recipe, but they’re gone now. And, finally, today I was digging around in the freezer again and helped myself to some Ghirardelli dark chocolate which contains milk fat. Otherwise, the week went surprisingly well. The hardest thing to give up was sugar and I’ve consumed a small amount this week including my chocolate cheat this afternoon. Alcohol, a close second, and I’ve decided to not call it quits on my alcohol consumption completely. A couple of pints a week is acceptable in my mind. This is not about deprivation–it’s about learning what my body needs. Caffeine took a couple days, but I’m not really missing it aside from just the enjoyment that comes with a nice cup of coffee or espresso.
What have I been eating? I’m sure that’s a question many people are wondering. All kinds of things! Lots of rice, veggies, tofu, smoothies, and fruit. I’ve been experimenting with vegan baking and other recipes. For instance, this morning I put together a cashew goat-style cheese that I’m super excited about eating with some roasted beets from last weekend and I’ll be sharing that recipe soon! I also baked some vegan cornbread and read about “veganizing” other baking recipes. Finally, I put my knowledge to work and I tried out a recipe that I’ve been wanting to make for weeks and adapted it heavily to be vegan and very low-fat.
Nancy Silverton’s Bran Muffins “Veganized”
adapted from this recipe
2 c wheat bran
1 c, plus 1/2 c raisins
1 c, plus 1/2 c water
1/2 c, plus 2 tbsp vegan sour cream
1/2 c brown sugar
1/2 banana, mashed
1/2 c applesauce, unsweetened
3/4 c whole wheat flour
1 tsp baking powder
1 tsp, plus a pinch baking soda
1/2 tsp salt
Preheat over to 350 F. Line muffin pan with liners (paper or silicon).
Spread the wheat bran on a baking sheet and toast in the oven 6-8 minutes, stirring a few times so it cooks evenly. Set aside to cool.
While bran is toasting, heat 1 c of the raisins with 1/2 c of water. Simmer for 10 minutes or until water is absorbed. Puree the raisins in a food processor or blender until smooth.
In a large bowl, mix together the toasted bran, sour cream, 1 c water, then mix in the raisin puree and brown sugar.
Combine applesauce and banana in food processor and add to bran mixture.
Whisk together flour, baking soda, baking powder, and salt, and sift into wet ingredients. Stir until just mixed. Add remaining 1/2 c of raisins.
Spoon the batter into the muffin tins, making sure the batter is slightly mounded.
Bake 25-30 min or until toothpick comes out clean or muffins feel set in the center.
Change Does A Body Good
R and I are preparing ourselves for a big change in our lives. On Monday, we’re giving up animal products for 28 days. Why Monday? Well, we needed to use up a few things in the fridge and pantry. Can’t just let it go to waste. Even if it may be killing us. We watched the documentary Forks Over Knives as part of our regular Cocktail Movie Mondays and ate vodka-soaked gummy bears. I may even be eating them now (That’s right–simple sugars are going, too). Honestly, it feels like it was a natural progression. I’ve been about 99% vegetarian for several years, but it’s time to take that next step. To see how I feel and go from there. This time, it’s for health. And I’m determined. Wish us luck, we’ll be eating lots of eggs, drinking milk, downing processed foods and beer in anticipation. Ready, set, use up what you’ve got, and Go!
On that note, here’s a vegan lunch recipe.
Quinoa with Carrots, Chickpeas, Raisins and Orange Vinaigrette
serves 2
2 c cooked Quinoa
3 Carrots, shredded
15 oz can Chickpeas, drained and rinsed
3 tbsp Raisins
Dressing:
1/4 c Orange Juice
2 1/2 tbsp Rice Vinegar
1 tbsp Olive Oil
1 tsp Chili Garlic Paste or 1/2 tsp Chile Powder (pure and spicy–not for soups)
Combine first 4 ingredients in a large bowl. Whisk dressing ingredients in a smaller bowl. Pour dressing over the quinoa mixture and season, if necessary. Enjoy!
If anyone’s interested in the books I’ve been reading on the topic:
The Kind Diet
Engine 2 Diet
Settling for Smoothies
I want a juicer. They’ve been a hot topic in the food/blogging world recently with the Whole Living Cleanse and debates over the best kind of juicer over at the Kitchn. They’re machines that promote health and a mass intake of fruits and vegetables. The best ones also cost around $350, take up a lot of counter space, and, I’m sure, are a bitch to clean. So, I’m settling for smoothies.
Smoothies have been my go-to breakfast lately and are great for incorporating more fiber than you could ever need into your diet. You only need a blender (props to you if you got it for free when your sister received 2 at her wedding), some fruit, some liquid, and, ideally, some greens. I don’t always have greens, but they’re a great addition that can make you feel like you’re one step closer to a juicer. Well, maybe that’s just me.
Blueberry-Flax Seed Smoothie
1 tbsp Flax Seeds
1 tbsp Psyllium Husks
1/2 c Water
1/2 c Prune Juice
1 c Frozen Blueberries
Generous Handful Spinach or other greens
Honey (optional), to taste
If using whole flax seeds, blend first with water to break them up. Add remaining ingredients, blend, and enjoy.
My Week in Food
This week, Jules over at Stonesoup Virtual Cookery School and the Stonesoup started up her Master Your Meal Plan class and it’s been inspiring me to make simpler meals, more often. I thought I would keep a chronicle of those meals here. I didn’t think to take any pictures of the meals throughout the week. But I will for next week’s update (or R will as she’s the photographer around here).
My meal planning over the past few years has been sporadic and rather grandiose. Rarely do I come home from work and feel the desire to make the recipe I had planned. Jules has been breaking down the meal planning method into buying only the amount of veg and protein needed for the week. Her posts have consisted mainly of template recipes and they’ve been inspiring me more and more to create my own recipes, or at least adapt others’. This is a log of this week’s shopping lists, meals, and thoughts on how to use up the contents of my pantry. I am posting it here to be accountable to myself and hopefully be a little more creative next week. I’ve already got a few pantry-busting recipes all lined up!
Cooking through my pantry has taken on a new meaning as of late because R and I will be moving to a new apartment in May. Now is the time to start using up grains, dried beans, and random ingredients. A little creativity is certainly called for at this time as well as a little extra restraint in the store.
This week’s shopping list: Eggs, Milk, Cauliflower, 2 blocks Tofu, Psyllium Husks (for smoothies), Carrots, Olive Oil, Paprika, Onions, Spinach, Broccoli, Prunes (this was acquired over 3 shopping trips throughout the week)
Sunday :: Brunch: Toast with leftover Refried Beans and Fried Eggs and lots of Sriracha,
Dinner: Pizza with friends
Monday:: Breakfast: Yogurt with Granola,
Lunch: Leftover Pizza,
Dinner: Perfect Brown Rice with Cauliflower and Tofu Thai Curry (loosely followed Jules’ template)
Tuesday:: Breakfast: Toast with Chili Beans and Fried Eggs,
Lunch: Out,
Dinner: Leftover Brown Rice and Curry
Wednesday:: Breakfast: Blueberry-Flax Seed Smoothie
Lunch: Fried Rice
Dinner: Leftover Fried Rice
Thursday:: Lunch: Out
Dinner: Chicken Confit at a friend’s, I brought a simple salad of Spinach, Broccoli, Carrots, and Red Onion soaked in red wine vinegar and a Maple-Mustard Vinaigrette (this may be my new favorite dressing)
Friday:: Lunch: Leftover Spinach Salad with 1/2 can Chickpeas and Maple-Mustard Vinaigrette
Dinner: Saucy Veggie Dogs (this was a surprisingly tasty pantry meal, basically veggie dogs and onions in a simple barbecue sauce- adapted heavily from this recipe)
Saturday:: Brunch: Shaved Carrot Salad with Miso Vinaigrette and Fried Egg (the dressing still needs to be tweaked before I share it here)
Dinner: Out for Pizza
Thoroughly Modern Allie 