7 posts tagged tofu

Burmese tofu three ways

Man do I have a special treat for you! A quick and simple base recipe for homemade Burmese tofu and then, not one, not two, but THREE different ways to use it! This is Burmese tofu three ways. "Burmese tofu? What the heck is that!?" you might ask. Well, despite it's name, it's not made from soybeans, but from chickpeas! Or, chickpea flour to be precise. The color you see in the photo above is due to a small amount of turmeric. Other than chickpea flour and turmeric, the only other ... Continue Reading

Watermelon salad with basil/lime dressing

Coffee and doughnuts, peanut butter and jelly, peas and carrots, watermelon and basil.... Wait. What?! Watermelon and basil?!?! That's right, watermelon and basil. If you've never paired these two flavors together, it's time you gave them a try! About a month ago I was watching an episode from the sixth season of America's Masterchef when Derrick,the rock drummer, made some kind of basil-infused, compressed watermelon thing. OK, so yeah, the whole compression thing was cool, but on a ... Continue Reading

Tricolor pasta salad with homemade mayo and tofu (v)egg

Are there any dishes or foods that your mom (or dad) used to make that you associate with certain occasions? This pasta salad is one of those dishes that just screams "mom" and "summer" to me! When I was a kid I didn't necessarily think of my mom as a good cook or a bad cook - just as "the" cook.  I wasn't so advanced in my culinary knowledge that I could critique how she made something. The important thing was what she made and when she made it. Once she had made something that I ... Continue Reading

Swedish Sandwich Cake

Sandwich and cake are two words that you normally wouldn't hear together, but this vegan version of the savory Swedish classic will have you saying these words over and over again in your head. And who knows, you might even catch yourself mumbling in Swedish: Smörgåstårta, smörgåstårta... While Gunnar Sjödahl is often credited as having invented the modern smörgåstårta in 1965, the word itself first appeared in writing in 1951, in a Swedish cookbook  But more than ten years ... Continue Reading

Veggs Benedict Florentine with vegan hollandaise sauce

So, yesterday was my birthday  - another year older another year wiser, right? When I read about the origin of the term Eggs Benedict, I had to laugh: Supposedly, Lemuel Benedict, a retired Wall Street stock broker, strolled into the Waldorf Hotel in New York City in 1894 and ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise." Apparently the maître d' was so inspired by the request, that he added it the menu, but substituted ham for the bacon and an English ... Continue Reading

Facon and (v)eggs

I have a confession to make. I broke one of my own little rules when I wrote the title to this post and recipe. Sorry, about that - sometimes it's hard to come up with a catchy, fitting name. I've lost count of the number of times that people have asked me why we use terms like "hot dogs" or "cheese" or "insert name of anything that people think we shouldn't be able to use anymore" when making a vegan, plant-based version of a dish.  While part of me can understand the confusion of ... Continue Reading

Fried tofu with bok choy and baby corn

I grew up in a small town of about 50,000 people – ok, not TOO small, but small enough. According to the 2000 US census, there were 0.26% Chinese people living in the city then. So, I’m guessing that number was even smaller in the mid 70s when my family became friends with maybe the only Chinese family in town. I wasn’t much more than 6 the first time we all went to their first restaurant, located in what was then the Meriden Mall. I can remember thinking how special and ... Continue Reading