Saturday, August 28, 2010

Just letting you know

that my edamame chocolate bar was featured in Ladies' Home Journal this month (Sept 2010). You can buy it and other flavors here. ^_^ Awesomeness!

I also got married.
I am also permanently moving to London in a week.
This means fun new foods for all of us! Yayyyyyy!

Friday, August 27, 2010

Mini Quiche!

I made these for my wedding brunch, perfect little finger foods!

For a normal-sized quiche, please see the recipe HERE

Standard non-stick cupcake pan

Pre-made roll-out crust

Filling (from my quiche recipe):

1 medium onion, finely chopped
2 cloves minced garlic
1 lb. your choice veggies (broccoli, spinach, mushrooms, red peppers, etc), cooked to just done
Any add ins like vegan ham or cheeze
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoons nutritional yeast
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
1 teaspoon turmeric

Heat oven to 350.

1. Cook onion and garlic until golden, and add veggies and heat until soft.

2. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and nutritional yeast, until smooth.

3. Pour into large bowl and add the onion and veggie mixture and any extra vegan cheezes/faux meats. Combine well. Taste for seasoning.

4. Roll out dough to no more than 1/4" thick. (If using pre-cut sheets, roll together.) Using a knife, cut 12 squares large enough to fit into the cupcake cups, about 4"x4"

5. Lay dough into cups, making sure they are pressed into the bottom. Style the dough tops to your taste- over the edges, straight up, twisted, etc.

6. Spoon mixture into each cup until they are all full.

7. Bake for 20-30 minutes, until crust is golden brown.

Pistachio-Crusted Tofu with Ponzu Sauce

I have a subscription to Bon Appetit magazine, and this month (Sept 10) one of their featured "Meatless Mains" sounded awesome. So awesome in fact, I wanted to pass it on before I even try it! So let us know if you make it!

*Note: Some ponzu sauce has fish in it, read carefully!

Original link HERE

Pistachio-Crusted Tofu with Ponzu Sauce

Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.
2 servings

* PREP:35M

Recipe by the Bon Appetit Test Kitchen
September 2010

* 1 12-ounce package organic firm tofu, drained
* 1/4 cup ponzu
* 1/2 cup unsalted natural pistachios (about 2 1/2 ounces)
* 1/4 cup (vegan) mayonnaise
* 2 tablespoons peanut oil

Coating the tofu works best if you use one hand for wet ingredients and the other for dry. With your dominant hand ("wet" hand), coat the tofu in the mayo. With the other hand ("dry" hand), press the tofu into the ground nuts. The wet-hand, dry-hand method is a tidy way to coat food for frying.


Cut tofu in half crosswise, then cut each piece in half horizontally, forming 4 rectangles. Press between paper towels to dry. Pour ponzu into shallow bowl or pie dish. Add tofu rectangles to ponzu and marinate 15 minutes, turning occasionally.
Meanwhile, pulse nuts in processor until finely ground (do not allow to turn to paste). Transfer to another shallow bowl.
Pat tofu dry. Sprinkle with pepper. Whisk mayonnaise into ponzu in bowl. Working with 1 tofu piece at a time, coat with ponzu mayonnaise and place in bowl with ground pistachios. Turn to coat; press so nuts adhere. Place tofu on rimmed baking sheet. Repeat with remaining tofu, ponzu mayonnaise, and pistachios.
Heat oil in large nonstick skillet over medium heat. Add tofu; cook until golden and heated through, 3 to 4 minutes per side. Spoon remaining ponzu mayonnaise onto plates. Top with tofu and serve.

Man that sounds awesome! Maybe with a drizzle of sriatcha sauce or chili oil on top and some pan-fried Brussels sprouts in the side with a little ponzu dressing. MMMMM!