Pear Dutch Baby Pancake

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This morning’s breakfast: pears fresh from the tree by the kitchen, caramelized in butter. Fresh lemon and honey squeezed over top while still hot.

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The Many Faces of Tofu

At the farm, we make a lot of extra-firm tofu – it’s a business of ours, so we eat a lot of it too! We had a website which had posted some of my recipes, which is being redesigned right now. I thought I’d lost the recipes, but come to find out I did end up making a backup of it! Tofu is such a blank slate that really, a lot of creative possibilities exist. Here are a few of my favorite recipes I’ve developed over the years of dressing up tofu. Really, any kind of sauce could be put on it after baking it for 15-20 minutes, sliced or cubed. Honey-mustard, BBQ, marinara, pesto, spicy peanut, orange glaze…

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Honey-Walnut Tofu

tofu, plain extra-firm, 1 Lb
oil for baking, about 2 Tb
coconut milk, half a can (shaken)
honey, half cup
lemon juice, 2 tsp
water, 3/4 cup
canola oil (gmo-free if possible), 1 Tb
salad mustard, 2 tsp
fresh ginger, 1 tsp grated
salt to taste, quarter tsp perhaps
cornstarch, 2 Tb
walnuts, half cup

Cut the tofu into bite-size pieces, such as cubes or triangles, about a half inch thick. Toss the tofu pieces in oil to coat them. Spread evenly on a baking sheet and bake at 350 F for 15-20 minutes, until golden and crispy on the outside, but still moist and chewy inside. Toast the walnuts in a cast-iron skillet, no oil, on medium-high heat. Stir them frequently for 5-10 minutes, until they are browned and aromatic, and set them aside. To make the sauce: in a small bowl, whisk the cornstarch with 4 Tb of the water til smooth, and set aside. In a separate sauce pot, combine the coconut milk, honey, lemon, remaining water, oil, mustard, ginger, and salt. Heat on medium-high heat to a low simmer. Whisk the cornstarch liquid into the rest of the sauce. Continue whisking until the sauce thickens slightly (about 1 minute), then remove from heat. Stir together the baked tofu, walnuts, and sauce. Let stand for a few minutes to allow the tofu to absorb some of the sauce. Serve over rice, best with white basmati cooked with a little shredded coconut.

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Cardamom Cream Tofu Soup (similar to the Thai Tom Kha soup)

serves 4

1 lb. tofu, plain extra firm
1 quart whole dairy milk (or almond milk)
1 can coconut milk
1 cup water
1 Tbsp butter
1 tsp salt, or to taste
1 tsp cardamom seeds
1 tsp coriander seeds
1 dash fresh-ground black pepper
a few sprigs of fresh parsley, chopped

Cut the tofu into 1-inch cubes. Toss all other ingredients (except the parsley) into a soup pot, and heat until just below a simmer. Do not allow to boil. Add tofu cubes and heat on low, 15 minutes. Before serving, sprinkle fresh parsley on top.

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Mu Shu Tofu

Vegan, gluten-free

serves 4-6

1 lb. tofu, plain extra firm
1 head of cabbage
2 carrots
half an onion
5 florets of broccoli
4 oz baby bella mushrooms
4 oz woodear mushrooms (optional)
2 tsp fresh grated ginger
3 Tbsp non-GMO canola oil
approx. dozen mu shu pancakes, or flour tortillas
1 jar of plum sauce, or make your own, recipe follows

Shred the tofu by hand using a grater. A mandolin is perfect for slicing the cabbage, carrots, onion, and broccoli very thinly, but if you don’t have one, either grate them or slice super thin. Slice the mushrooms thinly too.

Heat the oil in a pan or wok. Add all the veggies, tofu, and ginger and stirfry until quite soft. Gently warm the tortillas. Serve the stirfy inside a wrap with plenty of plum sauce.

Homemade Plum Sauce

1 cup dried prunes (fresh can be used too, if flavorful enough – taste first)
2 cups water
half cup soy sauce
half cup molasses
2 tsp red wine vinegar
1 tsp dried ginger, to taste

Boil the prunes in the water until very soft, about 15 minutes. They should be mushy and plump. Let cool slightly, then place plums and their juice in a blender or food processor. Add all other ingredients, and puree until smooth.

Yearning for Bernie

I grew up in Vermont, and have long admired Bernie Sanders. I was so excited when I recently saw that one of my favorite Vermont chocolate companies is making a “Feel the Bern” Maple Chipotle bar. That flavor combination sounds awesome, plus $7 per box sold is donated to Bernie’s campaign! Right now they have a goal to donate $2000. Even better, Liberty Chocolates uses only organic honey and organic maple sugar to sweeten their bars, no white sugar! They use organic Peruvian chocolate, which has a wonderful, deep flavor.  What a sweet way to support Bernie.

You may have seen in the news lately about Ben Cohen’s “Bernie’s Yearning” ice cream. It has a chocolate disc on top of the pint of mint ice cream, representing breaking through the top 1% system.  You can enter a contest to win one of only a few pints made.

There’s also a Bernie soap bar from Filthy Farmgirl Soap – they donate 100% of the bar’s profits to the Sanders campaign. The tagline is “Want to help clean up Wallstreet?!” Peppermint helps.

This post is a bit off topic from what I usually write about, but I’ve got a bunch of great new photos (and more recipes) coming soon, once I work out a technical difficulty with my camera.

 

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