My food from this last week all has the same theme but I can't quite figure out the theme.
Here's some random food from this past week:
Cashews Green Beans and Sprouts:
This really wasn't as good as I wanted it to be.
Pan fried brussel sprouts, green beans and cashews with a soy sauce flavoring. As I was pouring the soy sauce in I was even thinking how soy sauce and sprouts just don't seem to go together. And they don't. Don't try this one. Brussel Sprouts and Tofu:
So what does go with brussel sprouts? garlic and lots of it!
Broiled tofu, brussel sprouts, garlic, olive oil and salt! Perfect!Aspargus and a Secret Sauce:
Now I know I don't post many of the Post Punk Kitchen test recipes but I couldn't get enough of this creamy garlic sauce. I salavate just thinking of it.
Have you noticed my theme of keeping the vegetables fairly simple?
Tofu and Green Beans:
This one is a bit fancier so I'll give you some rough directions after the photo.
1. Set the oven broiler to high. Slice tofu slab into 6 pieces and cut into triangle pieces. (Triangles just taste better.) Put a little of soy sauce on each piece before putting it in the oven for 10 minutes.
2. Steam the green beans.
3. Turn the tofu over and put a little bit of tomato sauce on each one, just enough to cover the tops. Broil again for another 10 minutes or until done.
4.Arange tofu on a plate, I used 4 slices. smother with some extra maranara/tomoato sauce. Layer the green beans on top and then coat with your favorite garlic sauce. Serve warm.
If I was to make this again I would maranade the tofu before.
Fried Green Beans and Rice:
Ths was wonderful! Healthy and not to healthy at the same time. Again you see that mysterious creamy garlic sauce! I told you I couldn't get enough of it!
For the breading I roughly followed the directions in The Dirty South Cookbook. I used about 1/3 cup flour and another 1/3 cup glutten flour (I thought it was another flour. I need to label my bulk foods better!) onion powder, lots of soy sauce and enough soy milk to make it a good consitancy. I threw all the green beans in the batter and coated them until frying time.
At first I thought the batter was going to be too soy saucy but it was just enough flavor to be perfect with a bite of rice and green beans.
I'll show you some chocolate pie later, but for now I must finish painting the house. (I keep being asked how I have so much enegry and I guess it's becuase I eat so many dark green veggies!)
Sunday, February 25, 2007
Monday, February 12, 2007
This what I came up with.
2 1/4 cups unbleached white flour
1 teaspoons baking powder
1/2 cup non-hydrogenated vegan margarine (i used earth balance)
1 cup sugar
1 tablespoon powdered egg replacer mixed with 2 tablespoons water
2 teaspoons vanilla or 1 teaspoon almond extract
1. sift together flour and baking powder into a medium bowl; set aside.
2. in a large mixing bowl, cream together margarine and sugar. add egg replacer and vanilla and beat until smooth. add flour mixture and mix to form a stiff dough. (I added 2 tablespoons liquid at this point to get it all to stick together.)
3. preheat oven to 375 degrees.
4. lightly dust a work surface with flour or sifted powdered sugar. with a rolling pin, roll out dough disk to about 1/4 inch, or more thickness. don't roll too thin. I used a pint glass to cut out the dough.
5. Bake in top third of oven for 10 to 12 minutes, or until lightly browned. remove, put on rack, allow to cool completely.
6. Frost when the cookies are cooled with your favorite frosting. I used a fluffy buttercream with extra vanilla.
These were fantastic! Perfect! and made everyone happy.