Pan-fried golden tofu: snack idea!

I feel that those people who claim to “hate tofu” simply have not found the right way to cook it because how can you ubiquitously hate something that can so drastically change flavors and texture from one cooking method to the next? To me, tofu is a means to an end; it’s a way to add nutrients and texture to a dish, NOT flavor. And, if you can forget the “soy craze” and its equally formidable anti-tofu campaigns for a minute and simply look at the facts, soy products, and, in this case tofu, is quite healthy. It’s a great source of protein, calcium and iron. It’s entirely devoid of saturated fats and, obviously, cholesterol, and it is actually a good source of omega-3 oils. As with ANY high protein foods, it’s not the best idea to, say, eat tofu (or other soy products) all day every day. In fact, it’s not a good idea to eat ANYTHING all day every day. The point is, tofu and other soy products can greatly benefit any diet. And for kids who need high levels of protein and calcium, well, tofu is really a great choice.

This recipe was designed with a kid in mind of course which is why I do not use tempeh (even though tempeh IS a better choice in the soy product world). Mainly tofu is very easy to chew and therefore lessens any possibility for choking. These pan-fried pieces are great for snacking and can easily be stored in a container for later use (in fact, if you can wait to eat them, you will notice the pieces become a bit more firm and therefore easier to pick up with time).

The recipe below gives enough marinade to fry about 1/2 a carton of tofu, so if you want to make the full carton, feel free to double the recipe. You will most likely have some marinade left in the end, so keep it for later use or simply use as a sauce in another recipe.

*** Pan fried golden tofu***

2 Tbsp soy sauce (sodium reduced) OR Bragg’s amino acids

1 Tbsp water

1/4 tsp sesame oil

1 tsp of brown rice syrup OR maple syrup OR agave nectar

a pinch of: onion powder, garlic powder, ginger powder and sage (feel free to change the spices here)

1/2 carton of organic firm or extra firm tofu

1. In a bowl, place all the ingredients (except the tofu) and mix until well blended

 

 

 

 

 

 

 

 

2. Slice the tofu as shown in picture:

 

 

 

 

 

 

 

 

 

 

3. Place the tofu slices in the marinade and make sure both sides get a good coating

 

 

 

 

 

 

 

 

4. Lightly oil a heavy bottom skillet, preferably cast-iron, wipe the excess oil with a paper towel and let the skillet become hot.

5. Place the tofu slices on the skillet and let cook on medium heat for 2 minutes. Flip over the tofu and let cook another 2 minutes until golden brown (make sure you are on medium to low heat otherwise you will burn the tofu!).

 

 

 

 

 

 

 

 

3. Sprinkle with chopped broccoli and nutritional yeast and enjoy!

Organic candy cane, made with brown rice syrup

This is just a quick note to mention this new product I came across the other day at my local health food store: organic candy cane made with brown rice syrup and natural peppermint oil. They look about the same as regular candy cane, though a bit less white and, well, they taste great. And, just to make this deal a bit sweeter, this company is very eco friendly, only purchasing certified organic and fair trade products to create their delicious candies.

Here is the website:

http://www.organiccandy.com/products_candyCanes.html

Natural cleaning: simple, cheap, non-toxic!

So let me start this post with a small rant: I still find it quite baffling that even after we have the obvious choice of sound cleaning products, many still choose the toxic ones. It seems crazy that we would rather give our money to companies that pollute our environment and test their products on animals, than support the ones that don’t.  Though it used to be that sound cleaning products were solely found in health food stores, this is really no longer the case. Regular grocery stores and pharmacies carry products that are safe for the environment. So why do many still keep buying the ones that aren’t? Well, to me, I can see several explanations. The most disturbing and probably the most prevalent reason is that many people simply don’t care. That aside, there are some who may have tried an “eco” brand, didn’t like it and thought all environmentally safe products sucked. Others might even be tied to one particular brand they like. Or, and this is the most understandable of all reasons: many find these products too expensive.

Well, that being said,  let me tell you what I use to clean my house: vinegar and, sometimes, baking soda. That’s it. VERY cheap to find, safe enough to ingest (yes! you don’t even need those locks on the kitchen cabinets) and works really really well on just about anything. It’s amazing isn’t it? Those simple products are all you need to replace most likely 10 different other types of cleaning products present under your kitchen sink at this very moment. Who’s wasting money now???

For the vinegar, all you need is a spray bottle with 1 part vinegar 1 part water. It’s really fantastic: it disinfects, gets rid of odor (perfect for counter tops, toilets), works great on windows (no streaking), breaks through stains and oil (good for oil stains even on clothes before throwing in the wash and cleaning the floors). Baking soda works great on soap scum (any porcelain type structure like bathtubs or bathroom sinks); it’s tough on grease spots (stove tops, kitchen sinks), and it also absorbs odors. For tough stains or cleaning jobs, I often mix the two.

As most of you have noticed, I love shopping at Trader Joe’s but I do advise AGAINST using their cleaning products: they just don’t work well. Instead, the two brands that I think are fantastic for the things that vinegar and baking soda won’t take care of are Ecover and Next Generation especially for:

– dish soap

– dishwasher soap (forget Cascade, this works amazingly well)

– laundry detergent and fabric softner (ditch evil Tide!)

The products certainly are more expensive than, say, Mr. Clean or 409 or whatever, but to me, it’s a small price to pay to support companies that create sound products and protect my child (and myself of course) from disturbing and clearly UNNECESSARY toxic substances. And you know what else you can do when you use safe cleaning products? You can clean WITH your child, and, most importantly, you can breathe easy.

Thanskgiving feast: cashew nut loaf, mashed potatoes with broccoli, biscuits, gravy and roasted asparagus!

Just to get this out of the way: you do not have to like Tofurkey to have a veggie Thanksgiving. I’m certainly not anti-Tofurkey, but it’s also not something I crave. If anything, the “Celebration Roast” is MUCH better:

http://www.fieldroast.com/products.htm

But for this post, I wanted to share with you the food I make on Thanksgiving: cashew nut loaf, mashed potatoes, roasted asparagus, biscuits and gravy. I’ll provide pictures at a later date (that is, when I make it!), so in the meantime, I’ll at least provide you with the recipes.

The loaf is something I come back to every year and every time I think “why don’t I make this year round?”. I suppose I enjoy how special it is,  but it’s seriously so good and so easy to make, you’ll probably wonder the same thing. That, and I have yet to meet anyone who doesn’t like it (yes! meat eaters included).

So trust me when I say you will not regret making this dish. When you accompany it with mashed potatoes and delicious gravy, well, you know the rest. Since the loaf and gravy are not my recipe, I am providing the link for it. For the mashed potatoes with broccoli, the roasted asparagus, and the biscuits, please reference one of my earlier posts.

For the loaf, remember to use Earth Balance margarine when they call for margarine and use either whole wheat or whole grain bread instead of white. Also, you can add a good 3 Tbsp of ground up flaxseed to the loaf. For the gravy, go ahead and replace the white flour with whole wheat pastry flour. Ahhh, a healthy AND delicious Thanksgiving. Enjoy!

CASHEW NUT LOAF

http://www.peta.org/living/vegetarian-living/recipes/cashew-nut-roast-with-herb-stuffing.aspx

GRAVY (no, really, the best gravy ever!)

http://allrecipes.com/Recipe/vegetarian-gravy/detail.aspx

 

Cheese and broccoli quesadillas (Daiya vegan cheese!)

So this is an extremely easy recipe… well,it’ s not quite a recipe, just an idea I want to pass on to you all. In one of my earlier posts, I explained how I often chop broccoli very finely and use it as a topping (usually I put it through the food processor). My idea here is not so much to hide the vegetable from my daughter, but rather make it nearly impossible for her NOT to eat it. After all, when I sprinkle broccoli “powder” on her pasta, it coats the pasta entirely. It’s turned into a habit now, but it started when she was much younger, because this was the only way she could eat a raw vegetable. Now that she is older and starting to really be able to eat nearly everything, I often include both broccoli chunks AND sprinkle the food with broccoli (I’m only slightly obsessed, to be fair, I also do this with Kale).

OK, onto this dish and a word on vegan cheese. Only a few years ago, if you had said to me “vegan cheese” I would have given you a 4-year old type of wince. Let’s just say that until the arrival of Daiya cheese, the taste of cheese was something I had entirely given up (save for some delicious vegan “cheese” sauces which I will share with you in the future). Truth is, previous types of non-dairy cheese either had a horrible taste, or had the entirely wrong consistency. And then, Daiya comes along: it tastes amazing, melts like cheese but is entirely devoid of all the bad stuff present in dairy cheese: high cholesterol, high saturated fats and high sodium. Sure, it might not have all the calcium present in dairy cheese, but I would rather find calcium somewhere else that does not come with this kind of baggage, say in BROCCOLI (yes! we’ve come full circle!).

Anyway, you can find Daiya cheese in health food stores (sadly not in regular grocery stores, but hopefully, that is only a matter of time). As far as tortillas go, I like the whole wheat kind and Trader Joe’s has a great organic version made with olive oil.

SO, here it:

1. First, grind up some broccoli until you get this kind of consistency (in a blender, food processor or with a knife):

 

 

 

 

 

 

 

 

2. In a pan (preferably cast iron) or a griddle and on medium heat, place the tortilla and top cheese and broccoli on one half of the tortilla

 

 

 

 

 

 

 

 

3. Fold in half and let cook until the cheese starts to melt, then flip over and let cook a bit longer (1 minute or so).

4. Cut in individual triangles and enjoy!

 

Scalloped potatoes… getting ready for Thanksgiving!

I must say I struggled putting this recipe “on paper” since it’s something I make every now and then with no specific measurements. But, well, every time I’ve made it, it’s been great. I have varied what I put in it: sometimes I mix regular potatoes with sweet potatoes, even yams. Sometimes I add onions, sometimes garlic. You get the idea. But suffice to say that this recipe is very easy and therefore quite hard to “screw up.” And of course, it’s delicious.

You will notice the potatoes are sliced rather thinly, but that is because I have a fantastic food processor which does this in no time. If you don’t have one, slice it the old fashion way, but try to make the slices relatively thin so the potatoes will cook faster.

The potatoes come out soft, creamy and cheesy. This is truly a recipe for any age, any chewing capacity. When it comes straight out of the oven, you will notice it is rather watery, a bit like soup. Let it cool for a while, and the cream will thicken. It is also very filling, high in protein and vitamins, so feel free to make it a meal and liberate the potato from its “side dish” prison! I like to top it with tomatoes, green onions and even, sometimes, shredded broccoli.

***Scalloped potatoes***

– 2 potatoes sliced

– 1/2 large onion sliced

– 2 cloves garlic, finely chopped

– 4 Tbsp nutritional yeast

– 3 Tbsp whole wheat pastry flour (you can use regular white, but this is better!)

– 1 tsp onion powder + garlic powder

– 1 tsp salt

– 1 tsp sage (or any other herb you like)

– 3 Tbsp Earth Balance margarine

– Non-dairy milk (non-vanilla and preferably unsweetened)

1. Preheat oven to 400 degrees F

2. In a 9″ pan, place the sliced potatoes and onions, the chopped garlic and sprinkle with the nutritional yeast, flour, salt and spices. Don’t worry about mixing it together.

3. Spread the margarine in approximately 1 tsp dollops evenly on top of the potatoes.

 

 

 

 

 

 

 

 

4. Pour the non-dairy milk until it reaches at least 1 inch AWAY from the top of the baking dish (this is approximate, you don’t want the milk to reach the top because it will boil over and make a mess in your oven!) – most likely some potatoes will be left uncovered by milk, this is ok.

 

 

 

 

 

 

 

 

5. Bake 45 minutes until the potatoes are soft.

6. Let cool and serve!

Carrot and Kale salad with a hint of sesame

Ok, so I know what this sounds like. I mean, come on, salad, for a toddler??? Crazy. Well, let me just say that I recently made a vow never to underestimate my child in the food department. She is almost two after all, teeth well grown and choking possibilities lessened, so although she is a picky eater, she is capable of eating anything at this point.

I originally made this salad with me, that’s right, ME in mind, not her… gasp! There it was, one day, sitting on the table, a large bowl of this delicious salad waiting for me. As I turned around to get myself a plate, my little one did several things: she climbed on the chair, picked up the spoon in the salad bowl, poked the food with the spoon and then, before my eyes, it happened: she actually ate some. As I watched in amazement over this child, MY child expertly chewing raw carrots and raw kale, I decided in that moment that I would never again assume anything about what she can or cannot eat, or project what she will or will not eat.

The recipe is quite easy and the flavor comes from the vinegarette. Feel free to subsitute or omit any ingredient though you should, obviously, keep the two most important ones: carrots and kale. I don’t need to get into, once again, how incredibly healthy raw veggies are (especially kale) and since they are eaten raw, do try to buy them organic. Suffice to say that it is PACKED with vitamins and enzymes, protein and good fats thanks to the nuts and seeds.

So I’m of course not guaranteeing that your kid will eat this salad, but you know how it goes: YOU will and you will be doing yourself a favor (and you also know what can happen when our kids watch us eat something: they want it too). Feel free to eat it as is, or use as a topic on quinoa or put it in a wrap with hummus… But once again, I encourage you to do what I inadvertently did: leave the bowl out and see what happens. Either way, you know the drill: enjoy!

Carrot and Kale salad

In a bowl, place the following:

– 3 carrots, shredded

– 4 large kale leaves, cut in small pieces

– 1 clove of garlic, minced

– 4 Tbsp walnuts (ground)

– 3 Tbsp dried raisins/cranberries OR cube or shred 1/2 of an apple

– 3 Tbsp pumpkin seeds

– Optional: 3 Tbsp cilantro, minced

Mix in a separate bowl:

– 1 Tbsp dijon mustard

– 2 Tbsp olive oil

– 1/2 tsp sesame oil

– 2 Tbsp vinegar (any will do but I like balsamic)

– 1 Tbsp water

Pour the dressing over the veggies, mix and serve!

 

Fieldroast (vegan) sausages: snack idea!

I really wanted to include a post about this brand I discovered years ago. At the time, I didn’t have a child, I was simply amazed by how delicious it was (all the flavors are amazing). But when my daughter started eating, I couldn’t wait until I would be able to feed it to her. Unlike the pig-sausage out there, this sausage has no cholesterol (well, you might think, “obviously since it’s vegan!”). It is VERY high in protein (one sausage has 16 grams of protein!), it is also high in iron, calcium, vitamin A and good fats. It is made from wheat gluten, so it is certainly not gluten-free but it is soy free (and nut free).

The beauty here is that you don’t even need to cook the sausage, although grilling it (barbecue yes!) only enhances its already delicious flavor. Many times, I simply slice it and take it with me for an easy snack. It’s great finger food though beware that theses sausages are chewy, so they are not appropriate for kids who are learning to eat or do not have many teeth. A way around that is to crumble the sausage. When my daughter was younger, I used to crumble some in her soup. Now, she really enjoys picking up the pieces and chewing them… that, and she’s really not into soups anymore!

You can find this brand in health food stores only. Beware that the “mexican” flavor is really and authentically spicy. My favorite is the “Apple Sage,” but there are other flavors you may want to try. Even you meat eaters out there will enjoy it, I guarantee it!

Healthy chocolate pudding: it’s got avocados!!

Ok, I know what you’re thinking: “avocados and chocolate? gross!!!”… well, that’s if you’re anything like I was not too long ago when the concept was first introduced to me. I mean, after all, I not only love desserts but I am entirely addicted to chocolate. But get this: this pudding is amazing, and it takes about 5 minutes to make. No pots needed, no cooking, no stirring, all you need is a good food processor or blender. The point of the avocado here, apart from bringing an enormous amount of important nutrients (fat, protein, vitamins), is in the consistency. The cocoa powder (which is full of protein, calcium and iron) will mask the taste of the avocado and you will be left with the creamiest most velvety pudding you’ve ever made or had. Seriously, there’s something rather fascinating about watching the whole process unravel before your eyes. And of course the best part: it is BEYOND easy to make.

Now, the choosing of the avocado is key here: make sure it is ripe, but not too ripe. Not ripe enough and you won’t get the right consistency. Too ripe and the taste of the avocado may overpower the chocolate. As a sweetener, you can use any syrup you prefer: agave, maple or brown rice. I like to mix them up.

In the end, this is dessert you’ll be pushing your child to eat (yes, it’s healthy!). And is there anything cuter than a kid with chocolate all over their face? Just do what I do: strip them first 😉

 

 

****Healthy Chocolate Pudding****

 

– 1 large ripe avocado (not too ripe)

– 1/3 cup cocoa powder

– 1/3 cup syrup (any kind)

– 2 tsp vanilla extract

– 2 Tbsp non-dairy milk (any kind) or water

 

1. Place all the ingredients in a food processor and blend until completely creamy

 

 

 

 

 

 

 

 
2. Serve!

Chilaquiles: simple and delicious vegan Mexican dish

First I want to thank my lovely and authentically Mexican partner/boyfriend for helping me put this recipe together, a recipe he “got” from watching his mother make it for years as he was growing up. Not long ago, I had the privilege of witnessing her make it and ever since then, I’ve been meaning to put it down on “paper.” You see, she was one of those amazing cooks who didn’t use any formal recipes. She could simply add a bit of this and a bit of that, and there you had it: a delicious dish. So in memory of her, I want to share this recipe with you.

Traditionally, chilaquiles are made with eggs and cheese. So to make it vegan (and cholesterol free) I substitute the eggs with tofu and either leave the cheese out entirely or use Daiya cheese instead (best vegan cheese out there, which you find at health food stores).

But at its core, it’s the veggies that create the true flavor of this dish, not the eggs (or tofu for that matter). So not only is it incredibly easy to make, it is also very healthy, and easy for any child to eat (teeth or no teeth). I find it has a nice ratio of protein, fats and vitamins that mostly come from the raw veggies present in this dish. That’s right, here is another recipe that involves little to no cooking of the veggies, all you need, once again, is a blender.

Ok, before I formally give you the recipe, I encourage you to get organic tortilla chips that can be found at many places including Trader Joe’s.

These not only taste great but they contain no trans fats. For this recipe, you’ll use about 3/4 of a bag like the one pictured above. You’ll notice I put the jalapeño as optional for obvious reasons. I try to give my daughter spicy food to get her used to it (spicy as in hot), but it is really up to you. And not all jalapeños are the same, some are hotter than others. So use your better judgment, but I do recommend using at least a small slice, it does enhance the flavor a great deal but won’t overwhelm the dish with heat. Try a little, taste the sauce and then proceed with more if you feel you and your child can handle it. Get into the Mexican mindset and be bold! 😉 If you have the time, serve with a side of re-fried beans (see previous post for recipe). You can also top it with cilantro, avocado and vegan sour cream.

***Chilaquiles***

– 2 medium tomatoes

– 1 small onion

– 3 cloves garlic

– 1/2 bell pepper

– 1 Tbsp apple cider vinegar or rice vinegar

– 1/4 tsp of thyme, oregano and garlic powder

–  salt to taste

– 1/2 pound of tofu (or about 1/2 of the tofu in the typical containers found in stores)

—optional: jalapeño (use amount you can handle)

1. In a blender, place the tomatoes, onion, garlic, bell pepper, optional jalapeño, salt and spices and blend until completely smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2. In a pan or wok, heat up about 1 Tbsp of olive oil and crumble the tofu. Stir and let cook on medium heat for 2 minutes.

 

3. Pour the sauce in the pan with the tofu and stir. Let simmer on low to medium heat for 3 minutes.

4. Add the tortilla chips and stir gently until all the chips are coated with the sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. Cook for another 2 minutes, the chips will be soft at that point and serve!