If your kids school is anything like ours about this time of year they send home "suggestions" of what you should give the teachers as an end of year thank you for looking after your brats all year. Some of the suggestions included notebooks and pencils....lame! I prefer the personal touch...they want to relax in their time off not be reminded of the year to come!
1 lb extra firm tofu, pressed
1/4 cup tamari or soy sauce
1 Tbls liquid smoke
1/8 cup water
1 Tbls Sriracha sauce or any chili paste
1 Tbls onion powder
1 Tsp garlic powder or 1 clove garlic
1 Tbls black pepper
1 tsp brown sugar
Mix marinade together.
Slice tofu into 1/4 inch slices and place in a container with the marinade.
Leave for two hours to marinate, turn occasionally to ensure all pieces are marinade.
Place in dehydrator and leave for 8 hours or overnight.
You can do this in the oven on a cookie tray on the lowest setting but it may not turn out as chewy.
"Lobster" Bisque Ingredients 3
tps vegan fish paste 1
Tbls vegan fish sauce 3
1/2 cups water 1
small packet of silken tofu 2
egg replacers (as per packet instructions) 1
Tbls soy sauce (I used Tamari) 1
Tbls cooking sake (or Japanese rice wine) 1
tsp potato starch mixed with 2 tsp water 2
shallots (spring/green onions) chopped
2 Tbls vegan buttersalt
the water and stock to boil in a medium - large saucepan. Stir
in soy sauce and sake. Add
potato starch mix and stir quickly. In
a medium bowl whisk egg replacers with silken tofu & shallots,
adding more water if needed for that "beaten
egg" consistency. Pour
in the tofu mixture then transfer to a blender and blend until smooth.
Return to pan on a low heat and melt in the butter.Once
warmed through serve, adding more salt if needed or chilli flakes if
you prefer it hotter.
for the salad
125 grams sugar snap peas
150 grams beansprouts (rinsed)
1 red pepper (deseeded and cut into small strips)
2 spring onions (finely sliced)
1 floret of broccoli, separated and steamed
550 grams thick rice noodles (ready prepared)
20 grams sesame seeds
4 tablespoons chopped fresh coriander
Whisk together all the dressing ingredients in a bowl or jug.
Stem broccoli, red pepper, bean sprouts and sugar snap peas.
In a large pan lightly fry spring onions with a small amount of oil.
Pour the dressing over them and let simmer for a minute.
Stir through the noodles, then the vegetables.
Sprinkle with the sesame seeds and chopped coriander and pack up as needed.
I decided after 5 years of being vegan it really was time to make vegan cheese properly. That means using rejuvelac - a fermented liquid from grains. I've been getting my directions from Miyoko Schinner's amazing book "Artisan Vegan Cheese". If you haven't checked out Miyoko's Kitchen I suggest you try some of her cheeses - they are AMAZBALLS!
To start you have to soak the grains (in my case 1 cup buckwheat groats) over night in a large jar covered with a cheese cloth, then rinse but keep moist and keep rinsing and keeping moist twice a day for a few of days until tiny sprouts appear. You're supposed to keep them in a warm place but out of the sun...I'm not sure exactly what that means but where I live that's near impossible so I'm just keeping them on a shelve near the window.
Once sprouted, divide the grains between two jars and pour 3 cups of filtered water in each. Cover with fresh cheesecloth and put back in the same warm spot. after a few days the water will turn white and have a tart lemony smell. Drain the liquid into clean jars,cover and can be stored in the refrigerator for 4 weeks.
After around 3-4 days I had some sprouts so I rinsed and added the water and 3 days later I had the cloudy water. I should have read the instructions more clearly - apparently quinoa seeds only take a day to sprout - doh!
This made about 1 litre of rejuvelac and most recipes call for 1/2 - 1 cup.
Smelled like egg farts but hopefully will do the job!
Use the first basic cashew cheese recipe in Miyoko Schinner's book, left it over night. Then used the basic cashew cheese for a Brie recipe.
Cashew Nut Brie
Used the rejuvelac to make a batch of sharp cheddar - this was so delicious!!