CSA Dinner

Roasted broccoli and cauliflower, beet and carrot salad, hummus with roasted garlic (not pictured). Our CSA is so awesome!

Advertisements

Tofu and Broccoli with Zingy Garlic Sauce

Basically, this is basically the Martha Stewart Tofu and Broccoli Stir Fry, but without the cashews, lots of cayenne, some extra rice vinegar, and a dash of sesame oil. We used our CSA broccoli and served it over brown rice.

Strawberry Cornbread (gluten-free, vegan)

Recipe adapted from here.

2 TBL ground flax seeds
6 TBL water
1 cup all-purpose gluten free flour mix (Bob Red Mills works well, but I’ve used other brands too)
1 cup (white) cornmeal
1/2 cup turbinado sugar
4 tsp baking powder
1/4 tsp salt
1 cup rice milk (or any nondairy milk)
1 TBL lemon juice
2 TBL olive oil
2 TBL melted Earth Balance (or you can just use 1/4 cup olive oil)
1 pint strawberries, sliced
**extra strawberries!

Preheat oven to 425°F. Prepare a 10-inch cake pan with Earth Balance or cooking spray.

Combine water and flax seeds in a bowl, microwave for 1.5 minutes, stirring every 30 seconds until the flax turns into a gel. (Or cook on the stove about 3 minutes on med-low.) Set aside.

In a medium bowl, whisk together the gf flour, cornmeal, sugar, baking powder, and salt until well-combined.

Add the ground flax seed mixture, rice milk, lemon juice, oil, and Earth Balance to the flour mixture.

Mix just until smooth (do not overbeat.) Gently stir in strawberries.

Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool 15-20 minutes before serving.

** you can add more strawberries to the batter or serve with extra strawberries!

Peanut Butter Tofu with Red Bell Peppers

1.5 pounds firm, sprouted tofu (one and half packages of Trader Joe’s sprouted tofu)
1/2 cup peanut butter
1/4 cup dark soy sauce
1 TBL agave
1/2 cup water
1 tsp lemon juice
2 cloves garlic, minced
1 TBL Siracha
1 tsp sesame oil
1 TBL Braggs or lite soy sauce
1 red bell pepper, cut into small pieces
1/2 tsp cayenne
1 TBL vinegar

Preheat oven to 350.

Slice the tofu into 9 slabs. Heat oil in a pan and fry until golden brown on both sides (about 3 minutes per side). Remove from heat and cool. Cut into bite sized pieces. Place tofu in a baking dish (we used a large cake pan) and toss with 1 TBL Braggs.

Blend the other ingredients together and pour over tofu. Make sure all the pieces are well coated. Bake about 30-40 minutes until most of the liquid has absorbed and the tofu is firm. If it starts to brown too quickly, cover with foil. The longer you cook it, the firmer the tofu will become.

Heat a frying pan and sautee the bell pepper with the cayenne and vinegar. Cook until tender, but not mushy.

Serve tofu and peppers over vegetable fried rice.

Adapted from this recipe for Javanese Roasted Tofu.

Vegan Pozole (or posole if you prefer)

What could be better on a cold night than savory pozole topped with tons of goodies and fresh squeezed lime juice? Nothing, actually. That’s why I made 8 quarts of this stuff.

1 29 oz can hominy
1 head garlic, cloves peeled and chopped
3 16 oz packages firm tofu, chopped into small pieces
6 quarts low-sodium stock (try half “beef” and half vegetable)
1 tsp liquid smoke
2 TBL Bragg
2 large white onions, finely chopped
8 medium (4 ounces total) dried chiles, stemmed and seeded. (ancho would be great, but we used New Mexico)
Juice of 6 limes (about 1/2 cup)
Salt

For garnishing:
lime wedges
Cabbage or lettuce, thinly sliced
Radishes, thinly sliced
Mexican oregano
Smoked paprika
Guacamole or avocado slices
Chili flakes
Tostadas, cut into strips
Diced tomatoes
Diced onions

Adapted from Rick Bayless’s Pozole Rojo.

First, chop the tofu and onions, cook with a little olive oil, Braggs, and liquid smoke until onions are very soft, about 15 minutes. Meanwhile, hydrate the chilis with enough hot water to cover.

In an 8 quart stock pot, bring to a boil the 6 quarts of stock, chopped garlic, and hominy (do not drain). Then reduce heat to simmer.

When the chilis are ready (about 20 minutes), blend them with the liquid until they form a paste. You can use a food processor for this, but I recommend a large cup and an immersion blender. Press the chili paste through a mesh sieve into the stock pot. Add the tofu and onion mixture with the all the liquid. Stir well and add a little salt. Simmer on medium heat 1 hour. Add lime juice and cook 1 more hour. Taste again for seasoning.

Serve pozole loaded with garnishes. You may want to prepare the vegetable garnishes and allow them to come to room temperature so they do not cool off the soup too quickly.