a smattering of recipes...just a taste

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Curried Potato Stuffed Breads (Indian)

 

3 cups all-purpose potatoes

peeled and coarsely chopped

1 cup finely diced carrot

Salt to taste

1 tablespoon vegetable oil -- plus

extra for cooking breads

1 cup finely chopped onion

2 teaspoon curry powder

4 8-inch flour tortillas

 

Place potatoes and carrot in large saucepan with enough water to

cover by 1 inch and add 1/2 teaspoon salt. Boil until potatoes are

soft, about 8 minutes. Drain, reserving cooking liquid and transfer

vegetables to medium mixing bowl.

Heat oil in large skillet. Add onion and sauté over moderate heat,

stirring often, until translucent, 6 to 7 minutes. Stir in curry

powder, and cook, stirring, 15 seconds. Add 1/2 cup reserved cooking

liquid to pan. Cook briefly over high heat to reduce liquid by about

half, 30 seconds. Add onion with liquid to potatoes and mash well,

adding additional salt if desired.

Working with one tortilla at a time, spread some mashed potato

mixture thickly over half the tortilla. Fold tortilla over potato

mixture to close. Heat 1 teaspoon oil in large skillet. Add bread and

fry over medium heat, until browned, 45 to 60 seconds. Flip bread and

cook until browned. Transfer to chopping board, and slice in half.

Repeat for remaining breads. Serve immediately or place in warm oven

until ready to serve.

 

Scrambled Tofu Hash

 

1 lb. firm tofu, patted dry

1 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. turmeric

3 cups red-skin potatoes, washed well, and cut into 1-inch cubes

1 tbsp. olive oil

1 1/2 cups orange or yellow pepper, destemmed, deseeded, and diced

1 cup green onion, thinly sliced

1 tbsp. garlic, minced

1 1/2 cups fresh or frozen peas

1 cup Roma tomatoes, deseeded, and diced

1/4 cup freshly chopped chives

2 tbsps. freshly chopped dill

2 tbsps. freshly chopped parsley

2 tbsps. nutritional yeast flakes

1/2 tsp. sea salt

1/8 tsp. freshly ground black pepper

 

Using your fingers, crumble the tofu into a small bowl.

Sprinkle the onion powder, garlic powder, and turmeric over the top of the

tofu, toss well to evenly coat the tofu, and set aside.

In a non-stick skillet, saute the cubed potatoes in the olive oil for 7-10

minutes, or until lightly browned around the edges.

Add the orange pepper, green onion, and garlic, and saute an additional 2

minutes.

Add the reserved tofu and peas, and saute the mixture an additional 3-5

minutes while stirring constantly or until potatoes are tender.

Add the remaining ingredients, stir well to combine, and cook the mixture an

additional 1-2 minutes or until the tomatoes start to soften.

Taste and adjust seasonings, as needed.

Makes 4 to 6 servings.

 

 

Satay Tofu and Vegetables

 

375 g firm tofu

1/4 cup soy sauce

1 tbsp. sugar

1/2 tsp. grated lime rind

2 tsps. lime juice

2 tbsps. olive oil

1 medium red onion, chopped

1 glove garlic crushed

2 tbsps. lemon grass

1 tsp. sambal olek

1 tsp. turmeric

1 tsp. ground cumin

1 tsp. paprika

1/3 cup chopped roasted peanuts

1 medium carrot, chopped

1 med green pepper, chopped

3 small zucchini sliced

1/2 small cauliflower chopped

3/4 cup coconut milk

1 cup vegetable stock

1/3 cup peanut butter

 

Chop tofu into bite-sized pieces and lightly saute in some oil till browned.

Combine with sauce, sugar, rind and juice, refrigerate overnight. Heat oil

in pan add onion, garlic lemongrass, spices and peanuts. Cook until onion is

soft. Add vegetables, milk, stock and peanut butter, simmer until tender.

Add tofu mixture and stir until heated through. Serve with rice or noodles.

Makes 4 servings.

 

 

 

Dark Chocolate Mousse

 

 

1 pound soft tofu

3/4 cup cocoa powder

6 tablespoons organic sugar(or stevia)

1/2 cup soy milk

 

Combine all the ingredients in a blender or food processor and puree

until creamy.

Pour the mousse into six individual dessert bowls and chill.

Makes 6 servings.