When preparing tofu scrambles, achieving the ideal balance of color and flavor can often be tricky. This blend will alleviate the guesswork for you; and if you prepare tofu scrambles frequently, then this seasoning blend will be a timesaver in your morning breakfast routine. This recipe yields ¾ cup of seasoning powder which will season about 16 blocks of tofu.
For each 14 oz. block of water-packed tofu, use 2 and ¼ teaspoons seasoning; or use the recipe for the basic tofu scramble (recipe follows).
Ingredients:
• 1 cup nutritional yeast flakes or ½ cup nutritional yeast powder
• 2 T onion powder
• 2 T kala namak (Himalayan black salt)
• 2 tsp paprika
• 2 tsp turmeric
Technique:
Place the ingredients in a DRY food processor or blender and process until a fine powder is achieved. Store the seasoning blend in an airtight container in your pantry until ready to use. Use the powder within 6 months.
For the basic scramble, you will need:
• 1 block (14 oz.) soft to firm water-packed tofu*
(silken tofu is not recommended for this recipe)
• 2 and ¼ tsp Tofu Scramble Seasoning Blend (see preceding recipe)
• 2 T Better Butter (from my cookbooks) or commercial vegan margarine
• coarse ground black pepper to taste
* I personally recommend soft to medium water-packed tofu for the best scramble texture.
Drain and press the tofu until it is not releasing any more liquid.
Crumble the tofu into a mixing bowl, sprinkle in the seasoning and toss thoroughly to blend. Avoid mashing the tofu.
Melt the butter or margarine in a skillet over medium heat. Do not let the butter brown. Add the seasoned tofu and “scramble” (push and fold the mixture with a spatula) until the tofu is heated through and resembles scrambled eggs. Season the scramble with pepper to taste (and add additional salt as desired). Serve immediately.
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Tofu Scramble Seasoning Blend
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Votes: 25
Rating: 3.68
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The heavenly floral fragrance and flavor of roses is perfectly captured in this rather unusual frozen confection. In Persian cuisine, this ice cream treat, called “Bastani”, also contains saffron and toasted chopped pistachios. However, I’ve kept the recipe simple and affordable, as saffron is very expensive; but the option is provided if you choose to be traditional. I’ve also added beet powder to produce the lovely pastel rose color, but this is purely optional and should be omitted when preparing Bastani. An ice cream maker is required for this recipe.
A word of caution! Floral flavors in food are exotic and unfamiliar to most Westerners. I recommend adding ½ tsp of rosewater to 4 oz. of non-dairy milk and tasting it to see if you find it agreeable before making an entire quart of ice cream. When blending the mixture for the ice cream, begin with 1 tablespoon of rosewater, taste it and then add more to your liking.
Ingredients:
• 1 and ½ cup (7.5 oz.) whole raw cashews
• 3 cups filtered water
• 1 and ¼ cup organic sugar
• 1 to 2 T rosewater (available where Middle Eastern foods are sold)
• ½ tsp guar gum
• optional: ½ tsp beet powder for color (omit for Bastani and use a few saffron threads instead)
• optional: ½ cup unsalted, toasted and chopped pistachios
Technique:
Soak the cashews in water for a minimum of 8 hours. Drain and discard the water and add the cashews to a high-powered blender. Add the filtered water and process on high speed for 2 full minutes.
Thoroughly strain the cream through a nut milk bag or through a strainer lined with 4 layers of cheesecloth. Gently massage the bag to help the cream pass through or stir the cream in the strainer with a spoon.
Add the cashew cream back to the blender with the remaining ingredients, EXCEPT for the optional pistachios, and process briefly until combined. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until the mixture thickens and is heated through. Do not boil.
Note: If you’re making traditional Persian Bastani, add the saffron threads while the mixture is cooking. After cooking, pass the mixture through a strainer to remove the threads and proceed with the recipe as usual.
Remove from the heat and let cool until warm (stir the mixture occasionally to discourage a “skin” from forming on the surface).
Once cooled, pour the mixture into a container with a lid and refrigerate until thoroughly chilled. When well chilled, pour the cream mixture into your ice cream maker and process the mixture according to your ice cream maker’s instructions. If using pistachios, add the pistachios at this time (or simply top the prepared ice cream with them). The ice cream will freeze hard when stored in the freezer.
To serve, thaw briefly until it reaches the desired texture for scooping.
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Rose Ice Cream (Cashew Base)
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This recipe yields 1 cup of deliciously sweet, salty and smoky vegan bacon bits, which are ideal for topping salads or eggless egg recipes, such as omelettes, scrambles or vegan deviled “eggs”. However, these crispy bits are not recommended for prolonged cooking in moist dishes such as casseroles or quiches, as the coconut will rehydrate and produce an undesirable texture.
Ingredients:
• 1 cup dried unsweetened coconut flakes (I recommend Bob’s Red Mill™ brand)
Seasoning ingredients:
• 2 T tamari, soy sauce or Bragg Liquid Aminos™
• 1 T dark brown sugar or real maple syrup
• 2 tsp liquid smoke
• 1 tsp vegan Worcestershire sauce (preferably from my recipe which can be found in The Gentle Chef Cookbook)
Technique:
In a bowl, whisk together the seasoning ingredients until the sugar is dissolved. Add the coconut flakes and toss well to evenly distribute the seasoning. Cover and refrigerate for a minimum of several hours, and better overnight, to rehydrate the coconut flakes and absorb the flavors.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and distribute the seasoned coconut flakes on the parchment paper in a single layer. For a peppery bacun flavor, season with fine ground black pepper. Place the baking sheet in the oven on a middle rack and set a timer for 5 minutes.
Remove from the oven and stir the flakes, again redistributing them in a single layer. This process will need to be repeated every 5 minutes for a total of about 15 minutes for slightly chewy bacun bits, or 20 minutes for crispy bacun bits.
Remove from the oven and let cool. Store in a zip-lock bag or a suitable covered container in the refrigerator until ready to use
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A creamy dressing with a South of the Border taste; its’ beautiful pale green color and fresh herbal flavor will brighten up any green salad. Anaheim green chilies are very mild; if necessary, canned green chilies can be substituted for fresh.
Ingredients:
• 2 medium Anaheim chilies, roasted, peeled and seeded
• ¾ cup vegetable oil
• ¼ cup red wine vinegar
• ⅓ cup roasted pepitas (pumpkin seeds with shells removed), plus additional for garnishing the salad
• ¼ cup water
• 3 cloves fresh garlic (1 T minced)
• ½ tsp coarse ground black pepper, or more to taste
• ½ tsp sea salt or kosher salt, plus additional to taste as desired
• 2 bunches fresh cilantro
• 1 cup No-Eggy Mayo (from either of my cookbooks)
Technique:
Place all ingredients except for the cilantro and mayonnaise into a blender. Blend approximately 10 seconds. Pack in the cilantro and continue to blend until smooth.
Add the mayo and blend briefly to combine. Season with additional salt and pepper as desired.
Pour into an airtight container and refrigerate until ready to serve. Add small amounts of additional water to thin to desired consistency, if needed.
Use additional whole pepitas to garnish the salad before serving.
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Cilantro Pepita (Pumpkin Seed) Salad Dressing
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This cooling and refreshing signature raw soup is perfect for serving on a hot Summer day. It’s also rich in nutrients and probiotics which are beneficial for maintaining a healthy digestive system.
Ingredients:
• 2 large cucumbers
• ¼ cup chopped sweet yellow onion
• 2 cups Cultured Buttermilk (from The Non-Dairy Formulary)
• sea salt or kosher salt and coarse ground black pepper, to taste
• thinly sliced cucumber rounds, cold-pressed olive oil and minced chives or dill for garnish
Technique:
Thinly slice several cucumber rounds with the peel intact and set aside in the refrigerator until ready to serve the soup.
Peel the remaining cucumbers, cut in half and scrape out the seeds with a spoon. Chop the cucumbers and add to a blender with the onion, ¾ teaspoon salt and the buttermilk. Process the mixture until smooth.
Pour the mixture into a container and season with black pepper, to taste, and additional salt as desired. Cover and refrigerate until chilled, at least 1 hour. To serve, ladle into soup bowls and top with the cucumber rounds, minced chives or dill and a drizzle of cold-pressed olive oil.
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Chilled Cucumber Buttermilk Soup
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