Blend the sauce with the spices. For the rice, pour the cooked rice into an 8 inch cake pan. Pour sauce over it until it is just barely covered. Add corn on top and bake at 400 for 20 mminutes, or until most of the liquid has evaporated.
For the beans, open the cans of beans. Drain the liquid from one can (we drained the pintos, but do whatever) and bring to a boil in a pot. Season with garlic, salt, and pepper. Add in cheese sauce and bring to a boil. Reduce heat to low and cook at least 15 minutes. Stir to prevent the cornstarch from hardening too quickly.
Based on the original jerk tofu recipe, but this time we used:
1 tablespoon allspice
1 teaspoon each: ginger, nutmeg, and cloves.
We marinated the tempeh for over 24 hours and added some extra water (1/2 cup) before baking with sliced mango and broccoli. We baked it covered at 250 degrees for about 45 minutes, then uncovered for about 15 minutes.
Our only regret was that we should have used more broccoli.
For our first foray into homemade sushi, we borrowed several ideas from our favorite restaurant and came up with a few new combinations of our own.
Sushi #1: Avacado and cream cheese Sushi #2: Pan-fried tofu with carrots, cucumber and green onion Sushi #3: Tofu, mango, avacado, cucumber and green onio Sushi #4: Wasabi, mango, avacado, cucumber, carrot and green onion Sushi #5: Tofu, cream cheese, mango, avacado, cucumber, carrot and green onion
The Jerked Tofu was great the first time, but we wanted to try it again a little differently. This time we added Champagne Mango and marinated it over night. Then to cook it, we slow cooked the mixture in a low-heated oven. 2 cups Jerk Sauce 1/2 cup leftover broth 1 mango 6 oz firm tofu, (half a block) pressed
Combine broth with Jerk Sauce, add tofu and chopped mango to marinate in the fridge over night. Cook in a metal baking dish, loosely covered with foil, on low heat. We started with it at 250, then turned it up to 300, and cooked it for about 2 hours.
Stef says ideally, cook half the time completely covered with foil, 1/4 time vented, 1/4 completely uncovered.
Serve over rice, which I make extra-dry. A little over 1 cup of rice to 1 and 1/4 cup of water (salt and pepper) in the rice cooker. After the rice cooker turns off, let the rice stand for 15 minutes or so before fluffing. The salad pictured is rainbow chard, heirloom tomatoes and avacado, with a dash of salt and pepper and apple cider vinegar. Also, white corn, cooked the way Stef’s mama taught her.
20 medium spring roll wrappers 1 small package marinated tofu, crumbled 1/2 cup green onions, chopped 1/2 ripe mango 1/2 cup chopped cilantro 1/2 cup bean sprouts 1/2 cup grated carrots 1/4 cup crushed cashews
Combine ingredients in a large bowl. Heat water and pour into a shallow dish (such as a cake pan.) Dip the wrappers (individually) into the water to moisten. Fill with the tofu mixture, then roll tightly like a burrito. Place on a plate or wax paper.