Marinated Tofu

Source: Whole Foods for the Whole Family
Date tried: April 25, 2017
Yield: 4 servings
Time needed: 4 hours

This is actually a quickly made dish. The four hours are needed to allow the tofu to marinate in the sauce first. It is also quite delicious.

Marinated Tofu

Marinated Tofu
1/4 cup tamari sauce
1/4 cup water
1/4 cup sherry
1 clove garlic
1 tsp. ground ginger
1 lb. thinly sliced tofu
1 cup sliced mushrooms

Combine the liquids along with the garlic and ginger in a bowl.
Add the sliced tofu and let marinate for at least four hours, turning occasionally.

Transfer to a skillet. Add sliced mushrooms and simmer until done to taste.

or

Drain tofu and put (with mushrooms) under broiler until golden brown, or brown (with mushrooms) in oil in skillet. In either case reserve the marinade to reuse with tofu, meat or poultry.

Mocha Cream Frosting

Source: May All be Fed: Diet for a New World
Date tried: May 21, 2013
Yield: 1¾ cup
Time needed: 5 minutes or less.

For a coffee lover like myself, this is a pleasant and not overly sweet frosting for cakes and cupcakes. The author recommends it especially for carob cupcakes or banana cake. Make it well ahead of time as it needs to be chilled before using.

Mocha Cream Frosting

Mocha Cream Frosting

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Seitan Paté

Source: Ecological Cooking
Date tried: February 6, 2014
Yield: 2 cups
Time needed: 5 minutes

I like this spread. The most difficult part was finding a source for seitan, as not even all Chinese grocery stores stock it. But I have found one that sells it regularly. Note that as seitan is almost pure gluten this is not a recipe for those who need gluten-free diets. If gluten is not a problem, seitan is quite a good substitute for meat and an alternative to soy or tofu based meat substitutes. For me, this comes next to hummus as a vegan sandwich filler or to put on crackers or toast.

Seitan paté

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