The last week I have been focusing on doing my demo recipe for school.  It’s a bit nerve racking for me.  Each student must create a recipe, demonstrate it in front of a group of peers/people from the community, as well as write a paper explaining the origin of the recipe and why you choose the ingredients you did.  I have begun the recipe portion. I am making a dessert (of course); pie. The recipe is based on my grandma’s pie recipe. She used to make for me in the summers when I would visit upstate NY.

Since I can’t exist on pie alone (believe me, I tried) I’ve been cooking up a storm lately. Before work yesterday I fried up this tofu with basil, onions and sriracha sauce.

Ingredients

1 small block of FIRM tofu (pressed between paper towels/dish towels for 20 mins)

1/2 onion finely diced

2 tablespoons thai basil chopped

1 teaspoon sriracha (or to taste)

1 tablespoon shoyu (soy sauce if you don’t have shoyu)

After pressing your tofu for 20 minutes, slice it into bite sized pieces. Heat a skillet with about a 1/4 inch of oil in it (we’re frying that tofu folks!). Once your oil has come to temperature carefully add your tofu one piece at a time until the entire pan is covered/full.  Let the tofu fry for 2-5 minutes then flip once golden on one side. Let the 2nd side fry for another 2 minutes or so. Add in your onions, shoyu & sriracha and sautee until the onions are thoroughly cooked.  You may run out of oil- that’s fine, simply add in a 1/4 cup of water and let it cook out of the dish. At the last moment add all your basil in and you’re done!

I had mine for lunch at work with brown rice and some steamed veggies. It reheated well but fresh out of the pan is always best.

K I’m off to the kitchen again (black beans w homemade tortillas today) then it’s time for work.

See you soon!

Busy holiday season?

I’d say so!  I’ve been to a wedding in Brazil, a reception in Austin, CA for a brief layover (aka Christmas) and one of my best friends had a baby LESS THAN a week ago. Exciting times in the life of Teddy, I tell you.

Well, when I returned to 20 degree Austin from 90 degree Brazil the only  thing I could think to make was soup- A LOT of soup. This soup has all the amazing benefits of miso and a mild flavor for those who may not like miso.  I am a fan of miso for it’s non dairy probiotic properties.  My biggest warning when it comes to miso is: DON’T BOIL YOUR MISO… that ruins the helpful probiotics.  A light simmer is fine but a rolling boil and *BOOM* byebye probiotic benefits.

Ingredients

cauliflower (about 2-4 cups chopped)

sweet yellow onion (1 med onion- half moons or finely diced)

white miso (1-2 teaspoons)

salt (1 pinch)

safflower oil (table spoon)

water (to cover ingredients)

Saute onion in oil and salt until translucent.  Add cauliflower and cover the mixture with water. The water should have the cauliflower floating slightly but it should be about even with the veggies. Bring to a boil and let simmer for about 20-30 minutes; the cauliflower should fall off when you poke it with a fork

Let the soup cool for 5 mins then blend (blender, food processor, hand blender, or food mill) until smooth. If the soup is extremely thick at this point you need to add more water to thin it out and replace onto burner so we can reheat it and add the miso.  Take your 1-2 teaspoons of white miso and mix in a small bowl or cup with a 1/4 cup water until it dissolves.  Add the miso mixture to your blended soup.  Bring to a light boil (simmer!) for another 5 minutes.

Soups on!  I like to top mine off with something green (parsley, green onion, chives…)

Let me know if you get a chance to try it.

Teddy