High-Flavor Low-Fat Vegetarian Cooking

[Guest guest]

These were helpful directions when I was learning how to cook vegetarian:

 

How to Press Tofu

How to Roast and Peel a Pepper

 

* Exported from MasterCook *

 

How to Press Tofu

 

Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Tofu comes packed in water. Many recipes call for the tofu to be pressed

before cooking to remove the excess moisture. Pressing also helps firm up

the tofu, which keeps it from falling apart during stir-frying or grilling.

 

Note: Firm silken tofu does not need to be pressed.

 

1 pound firm or extra-firm tofu

 

1. Lay the block of tofu flat on a cutting board. Holding your knife

parallel to the cutting board, cut the tofu in half. (You'll cut through

the short side to obtain 2 broad thin rectangles.)

 

2. Prop up one end of the cutting board (do so on a pot or bowl), so the

board slopes downward at a 30 to 45 degree angle. Place the pieces of tofu

in the center. Place a heavy weight, such as a cast-iron skillet or a

brick wrapped in aluminum foil, on top. Press the tofu for 30 to 60

minutes in this fashion. Blot the tofu dry on paper towels, then slide and

cook as desired.

 

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* Exported from MasterCook *

 

How to Roast and Peel a Pepper

 

Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking

Serving Size : 1 Preparation Time :0:00

Categories : Info/Tips Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 hard, firm, shiny bell peppers

 

1. Place the peppers directly on a gas or electric burner preheated to the

hottest setting. Roast the peppers until completely charred and black on

all sides, turning with tongs. This will take about 6 to 8 minutes. Be

sure to roast the ends of the peppers as well. Peppers can also be roasted

under the broiler or over a high flame on the grill.

 

2. Wrap the roasted peppers in wet paper towels for 5 minutes or place

them in a sealed paper bag. (This helps steam off the skin.) To peel the

peppers, scrape off the charred skin with a paring knife, stiff brush, or

your fingers.

 

3. To core and seed the peppers, cut them in half lengthwise. Cut out the

stem end. Trim or scrape away any white pith and seeds inside. Roasted

peppers are delectable marinated in balsamic vinegar and olive oil. Slice

them into salads or puree them in soups and sauces.

 

 

 

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