1/2 cup soy sauce
3 to 4 tbsp liquid smoke
1/8 cup water
1 tbsp onion powder
1 tsp garlic powder or 1 clove crushed fresh garlic
1 tbsp fresh ground black pepper
1 tsp honey
1 pound firm or extra firm tofu
Cut and drain the tofu. Take a 1-pound cube, cut it in half, and then slice it into strips on its short side. Strips should be about 4 to 5 millimeters in thickness. They may look big, but they’ll shrink to about half their size. Mix all the marinade ingredients together well. Put the tofu in a single layer in a shallow baking pan or cookie sheet and pour the marinade over it. Let soak for several hours or overnight.
Drain excess liquid (may be reused) and dry tofu in food dehydrator or warm (200 degrees F) oven. This will take 4 to 8 hours, depending on weather. If you live in a sunny, hot, dry climate, you can sun-dry it. It will take all day.
Flip the tofu over hourly so it dries evenly. Tofu jerky is delicious and keeps indefinitely. Dry the jerky until it is very chewy, but not crispy.
Saturday, November 28, 2009
WINTER WONDERLAND COCONUT PIE
WINTER WONDERLAND COCONUT PIE
Yield: 8 to 10 servings
1 mature coconut
1 1/2 pounds (675g) firm tofu
1 1/2 cups (360 ml) evaporated cane juice
1 tablespoon plus 1 teaspoon lime juice
1 teaspoon vanilla extract
3/4 teaspoon coconut extract
1/2 teaspoon ground cardomom
Pinch salt
Raspberry Sauce
Small sprig of mint leaves
Place the coconut in the sink, and use an awl and a hammer to punch all three holes in the "eyes" of the coconut. Drain and discard the coconut water. Place the coconut into a plastic bag and set it on the ground. Hold the end of the plastic bag closed, and use the hammer to crack the coconut into several pieces. With a small, firm paring knife pry the coconut meat off the shell, and cut into 1-inch (2.5 cm) pieces.
Preheat the oven to 350 degrees (Gas Mark 4) and line a 9-inch (22.5 cm) springform pan with parchment paper. Place the coconut meat into the processor in 2 batches and process about 3 to 4 minutes until very finely ground. Measured, you should have about 4 to 5 cups of coconut meat. Put half the coconut into the processor and leave the other half in a medium bowl. Have a large bowl ready.
Add half of each of the remaining ingredients, except the raspberry sauce and mint, to the processor: the tofu, evaporated cane juice, lime juice, vanilla extract, coconut extract, cardomom, and salt. Process until the ingredients are well incorporated. You may have to stop the machine and scrape down the sides once or twice. Pour the coconut mixture into the large bowl and process the remaining coconut, tofu, evaporated cane juice, vanilla extract, coconut extract, cardamom, and salt. Add to the large bowl and mix well to blend both batches.
Use a large spoon and a spatula to transfer the coconut mixture to the springform pan, spreading evenly to the edges. Bake for 50 to 60 minutes, uncovered. Cool completely and chill for at least 4 hours.
To serve, release the base from the springform and place it on a platter or footed cake plate. Cut into wedges and drizzle with a portion of the Raspberry Sauce. Place the mint sprig in the center and serve with the remaining Raspberry Sauce on the side.
Raspberry Sauce
1 12-ounce (340g) package frozen raspberries, thawed
1/2 cup (120 ml) water
1/2 cup (120 ml) plus 2 tablespoons evaporated cane juice
3/4 teaspoon coconut extract
Combine all the ingredients in a food processor and puree. Pour into a serving bowl and chill. Serve chilled or warm gently just before serving. Makes about 2 1/2 cups (600 ml) sauce.
Serving Suggestions:
As an alternative to topping with the Raspberry Sauce, spoon a pool of sauce onto each serving plate and place the coconut pie on the sauce. Garnish with fresh raspberries on top.
If you're one who can't live a day without chocolate, you can drizzle chocolate sauce over the top in place of the Raspberry Sauce.
Spoon the chocolate sauce into the bottom of a dessert dish to create a thin chocolate lake. Then, place the wedge of coconut pie on top.
Just before serving, cover the top of the coconut pie with slices of banana, then drizzle raspberry or chocolate sauce over the top.
Yield: 8 to 10 servings
1 mature coconut
1 1/2 pounds (675g) firm tofu
1 1/2 cups (360 ml) evaporated cane juice
1 tablespoon plus 1 teaspoon lime juice
1 teaspoon vanilla extract
3/4 teaspoon coconut extract
1/2 teaspoon ground cardomom
Pinch salt
Raspberry Sauce
Small sprig of mint leaves
Place the coconut in the sink, and use an awl and a hammer to punch all three holes in the "eyes" of the coconut. Drain and discard the coconut water. Place the coconut into a plastic bag and set it on the ground. Hold the end of the plastic bag closed, and use the hammer to crack the coconut into several pieces. With a small, firm paring knife pry the coconut meat off the shell, and cut into 1-inch (2.5 cm) pieces.
Preheat the oven to 350 degrees (Gas Mark 4) and line a 9-inch (22.5 cm) springform pan with parchment paper. Place the coconut meat into the processor in 2 batches and process about 3 to 4 minutes until very finely ground. Measured, you should have about 4 to 5 cups of coconut meat. Put half the coconut into the processor and leave the other half in a medium bowl. Have a large bowl ready.
Add half of each of the remaining ingredients, except the raspberry sauce and mint, to the processor: the tofu, evaporated cane juice, lime juice, vanilla extract, coconut extract, cardomom, and salt. Process until the ingredients are well incorporated. You may have to stop the machine and scrape down the sides once or twice. Pour the coconut mixture into the large bowl and process the remaining coconut, tofu, evaporated cane juice, vanilla extract, coconut extract, cardamom, and salt. Add to the large bowl and mix well to blend both batches.
Use a large spoon and a spatula to transfer the coconut mixture to the springform pan, spreading evenly to the edges. Bake for 50 to 60 minutes, uncovered. Cool completely and chill for at least 4 hours.
To serve, release the base from the springform and place it on a platter or footed cake plate. Cut into wedges and drizzle with a portion of the Raspberry Sauce. Place the mint sprig in the center and serve with the remaining Raspberry Sauce on the side.
Raspberry Sauce
1 12-ounce (340g) package frozen raspberries, thawed
1/2 cup (120 ml) water
1/2 cup (120 ml) plus 2 tablespoons evaporated cane juice
3/4 teaspoon coconut extract
Combine all the ingredients in a food processor and puree. Pour into a serving bowl and chill. Serve chilled or warm gently just before serving. Makes about 2 1/2 cups (600 ml) sauce.
Serving Suggestions:
As an alternative to topping with the Raspberry Sauce, spoon a pool of sauce onto each serving plate and place the coconut pie on the sauce. Garnish with fresh raspberries on top.
If you're one who can't live a day without chocolate, you can drizzle chocolate sauce over the top in place of the Raspberry Sauce.
Spoon the chocolate sauce into the bottom of a dessert dish to create a thin chocolate lake. Then, place the wedge of coconut pie on top.
Just before serving, cover the top of the coconut pie with slices of banana, then drizzle raspberry or chocolate sauce over the top.
EGGPLANT HERB TART WITH WALNUTS
12 servings
4 tablespoons chopped fresh basil
4 tablespoons minced fresh mint leaves
3 tablespoons minced freshs parsley
4 cloves garlic, minced
1 tablespoon minced fresh dill
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 1/2 cups (360 ml) crumbled firm tofu
1/2 cup (120 ml) coarsely ground walnuts
3/4 teaspoon salt
Freshly ground black pepper
2 medium eggplants, sliced 1/4-inch thick
1 large onion, chopped
6 sheets filo dough, thawed
1/3 cup approximately (80 ml) extra virgin olive oil or canola oil
Salt and pepper
Paprika
12 cherry tomatoes
12 small mint leaves
Preheat the oven to 350 degrees (Gas Mark 4) and have ready a large, lightly oiled jellyroll pan. Combine the basil, mint, parsley, garlic, dill, thyme, and tarragon in a small bowl using the fingers to distribute the herbs evenly. Set aside.
Combine the tofu, walnuts, salt, and pepper in a medium bowl, toss well, and set it aside. Place the eggplant slices and the chopped onions in separate bowls and set aside.
Unroll the package of filo dough and place it on a kitchen towel. Keep the stack covered with another kitchen towel to prevent the filo from drying out. Working with 1 sheet at a time, carefully lay the filo sheet on the countertop and brush it lightly with the oil. Gently lift it and place it on the jellyroll pan. Repeat with all 6 sheets of filo.
Sprinkle three-fourths of the onions over the filo leaving a 1-inch edge of filo all around. Cover the onions with the tofu mixture, then, sprinkle three-fourths of the herb blend over the tofu.
Lightly brush both sides of the eggplant slices with the oil and place them over the herb blend, overlapping them slightly. Top the eggplant with the remaining onions and herb blend and sprinkle with salt and pepper. Fold the filo edges in on all sides, forming a border ridge, and bake for 50 minutes.
Remove from the oven and sprinkle lightly with paprika. Cut the tart into 12 servings. To garnish, cut each cherry tomato in half, leaving it atttached at the base. Place an opened tomato, cut side down, in the center of each tart serving and place a mint leaf under the attached portion of the tomato before serving.
4 tablespoons chopped fresh basil
4 tablespoons minced fresh mint leaves
3 tablespoons minced freshs parsley
4 cloves garlic, minced
1 tablespoon minced fresh dill
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1 1/2 cups (360 ml) crumbled firm tofu
1/2 cup (120 ml) coarsely ground walnuts
3/4 teaspoon salt
Freshly ground black pepper
2 medium eggplants, sliced 1/4-inch thick
1 large onion, chopped
6 sheets filo dough, thawed
1/3 cup approximately (80 ml) extra virgin olive oil or canola oil
Salt and pepper
Paprika
12 cherry tomatoes
12 small mint leaves
Preheat the oven to 350 degrees (Gas Mark 4) and have ready a large, lightly oiled jellyroll pan. Combine the basil, mint, parsley, garlic, dill, thyme, and tarragon in a small bowl using the fingers to distribute the herbs evenly. Set aside.
Combine the tofu, walnuts, salt, and pepper in a medium bowl, toss well, and set it aside. Place the eggplant slices and the chopped onions in separate bowls and set aside.
Unroll the package of filo dough and place it on a kitchen towel. Keep the stack covered with another kitchen towel to prevent the filo from drying out. Working with 1 sheet at a time, carefully lay the filo sheet on the countertop and brush it lightly with the oil. Gently lift it and place it on the jellyroll pan. Repeat with all 6 sheets of filo.
Sprinkle three-fourths of the onions over the filo leaving a 1-inch edge of filo all around. Cover the onions with the tofu mixture, then, sprinkle three-fourths of the herb blend over the tofu.
Lightly brush both sides of the eggplant slices with the oil and place them over the herb blend, overlapping them slightly. Top the eggplant with the remaining onions and herb blend and sprinkle with salt and pepper. Fold the filo edges in on all sides, forming a border ridge, and bake for 50 minutes.
Remove from the oven and sprinkle lightly with paprika. Cut the tart into 12 servings. To garnish, cut each cherry tomato in half, leaving it atttached at the base. Place an opened tomato, cut side down, in the center of each tart serving and place a mint leaf under the attached portion of the tomato before serving.
Let's talk veggies intro
At this point, I wanted to create a site where vegetarians can come and find recipes and general info on vegetarian issues.
So, wish us luck. If you like this site, comment back at lolard3@yahoo.com
if you want to add a recipe to the cache, message me at lolard3@yahoo.com
Thanks all, Alan
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