Friday, February 8, 2008

Tofu Nuggets

One 16 ounce tub of extra firm tofu
1 tablespoon light olive oil
2 tablespoons cornmeal
2 tablespoons whole wheat flour
1/2 tsp. seasoned salt (optional)
1 tablespoon nutritional yeast
Quick Tartar sauce or prepared marinara
bbq sauce or teriyaki sauce
Preheat oven to 425 degrees. Lightly oil baking sheet.
Cut tofu into 1/2" thick slices crosswise to get 6 slabs.  Blot well between clean tea towels or several layers of paper towels.  Cut each slab crosswise into 4 sections to get 1/2 x 2" nuggets.  In a large bowl, genlty toss tofu with with oil (or spray with olive oil cooking spray). Combine the remaining ingredients in a large plastic freezer bag or produce bag and shake to combine.  Add the tofu and shake gently until evenly coated. Arrange in a single lalyer in the prepared pan.  Bake 15 minutes, then turn carefully and bake another 10 minutes, or until golden and firm. Serve with sauces.
Quick Tartar Sauce
1/2 cup soy mayonnaise
1 tablespoon pickle relish
1 to 2 teaspoons prepared mustard
Combine ingredients in a bowl and stir together until well blended.
Vegetarian Family Cookbook

Apple Strudel

I just came across a great apple dessert from Dr. Fuhrman. I wasn't really sure if it would be that good as I was making it, but it was fantastic. I ate half the pan! The great thing is that it has absolutely zero sugar! It filled my house with such a nice smell as well. I love guilt free desserts! Enjoy!

1/4 cup apple juice (I didn't have apple juice so I used pineapple, it was great)
3/4 teaspoon vanilla
1 teaspoon cinnamon
1 egg white
1/4 cup vanilla soy milk or milk or whatever you use (I jused unsweetened, plain vanilla soy)
3 apples, peeled and chopped (I didn't peel, too lazy)
1/4 cup raisins (dates could be used, I didn't use anything since my husband is anti-raisin)
1/2 cup rolled oats or oatmeal flakes (I'm going to use more next time, they were so good)

Mix together the juice, vanilla, cinnamon, egg white and soy milk.
Stir in the apples, raisins, and oats.
Pour into an 8x8 inch baking dish. Bake uncovered for one hour.

My recommendation is to double the recipe. A single recipe won't be enough!
I might also cover it with foil since I want it a little less crispy. Either way is delicious!
Bon Appetit

Saturday, February 2, 2008


Ratatouille means "stew" or "soup" in French. I love this combination. It also reminds me of the fun movie "Ratatouille." Like the rat Remy, I hope fireworks shoot off when you taste the wonderful combination of these veggies!

1 large eggplant
2 medium zucchini
1 large onion
1 green pepper
1 whole clove fresh garlic
2 tablespoons olive oil (broth or water made be used)
3 fresh, ripe tomatoes, chopped or
5 tablespoons tomato paste and
3 tablespoons water
1 teaspoon salt (optional)
1/8 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano

Dice eggplant into 1" cubes and slice succhini in 1/2" rounds. Chop onion coarsely and cut green pepper into squares. Use a heavy-bottomed saucepan with a lid. Saute the onion, garlic, and green pepper until they are soft; stir in eggplant and zucchini and saute a few minutes more. Crush garlic clove with a fork. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid, stirring as necessary. Serves 6 to 8.

Imam Bayildi: Preheat oven to 350 degrees. Add a large potato cut in chunks, some sliced mushrooms if you wish, and a cup of broth or water. Instead of simmering on top of the stove, bake in a covered dish for 45 minutes.

Gvetch: Include not only potato chunks and sliced mushrooms, but also 4 carrots sliced in rounds and the juice of 1 lemon. Use only 2 tablespoons water instead of a whole cup and bake as for Imam Bayildi.