Cashew Tofu

This dish is fast to cook. Once you get the Hoisin sauce, cashews and tofu, the rest of the ingredients can be found in your pantry, so if you were having a hard time figuring out what to make for dinner, this dish is perfect, and quick to whip up.

Ingredients:

• 1 block (approx. 14 oz) of tofu
• 1 jar Hoisin sauce
• 1 Tbsp soy sauce (or tamarind)
• 4-5 green onions stalks sliced thin (green and white part)
• 3 large cloves fresh garlic, minced
• about the same amount of fresh minced ginger
• 3/4 cup cashews
• 2 tsp sesame oil
• optional vegetables (water chestnuts, snow peas, bean sprouts, broccoli)

Method:

1. To prepare the tofu, slice it into about 1/2 inch thick slices.  Press the cubes between paper towels or a kitchen towel to get as much of the water out of as you can.
2. Then put a few tablespoons of oil in a non-stick fry pan and cook the tofu on med-high until it's browned and crispy on the outside.
3. This makes it taste much better than mushy tofu.
4. After the tofu is cooked, add the garlic, ginger, cashews onions, soy sauce, and sesame oil.
5. Cook them on med-low to med heat for a minute to let the flavors come out.
6. Then add enough hoisin sauce to cover everything.
7. Depending upon how thick the hoisin is, I usually add a little water to thin it out.
8. And add any other vegetables you want now and stir it up. 
9. Add the soy sauce or tamarind paste.
10. I like to add some hot chilis to mine for added heat.
11. Adjust the ingredients as you like.

Chocolate Ginger Pudding

 

What can sound more comforting than Chocolate pudding?  This recipe combines that comfort with one of my favorite flavors - ginger. 

Ingredients

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/3 cup unsweetened cocoa powder
• 2 1/2 cups milk
• 4 large egg yolks (you can use egg substitute)
• 2 tablespoons unsalted butter, cut into pieces
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/4 cup chopped crystallized ginger

Directions

1. Place a fine-mesh sieve over a medium bowl; set aside. 
2. In a medium saucepan, off heat, whisk together sugar, cornstarch, cocoa powder, and salt. 
3. Very gradually (a few tablespoons at a time) whisk in the milk, taking care to dissolve the cornstarch. Whisk in egg yolks or substitute. 
4. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. 
5. Reduce heat to low; still whisking, cook 1 more minute. Remove from heat; immediately pour through the sieve into bowl. 
6. Stir butter and vanilla into hot pudding.
7. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days. Before serving, whisk pudding until smooth. 
8. Mix 1 teaspoon ground ginger into the cooled Chocolate Pudding. Garnish with 1/4 cup chopped crystallized ginger

Chocolate Cinnamon Fudge

This Fudge tastes as good as it looks and it is so easy to make. I got inspired to make this while watching Giada one day. Just the  bittersweet chocolate was used in the original recipe but after playing around with the recipe I modified it with a mixture of semisweet and bittersweet chocolate.

Ingredients:

• Butter, for greasing the baking pan
• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 pound (about 1 cup of each Semisweet & bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) 
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
• Kosher or flake salt - optional

Method:

1. Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside
2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. 
3. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). 
4. Using a spatula, scrape the mixture into the prepared pan and smooth out the top.
5. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
6. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. 
7. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Grilled Tandoori Tofu

I love grilled food. The taste of charcoal grilled food reminds me of India. Tandoori flavors are very popular in the northern part of India and now have been adapted by many, world wide. Tandoori flavors have been adapted to many different types of foods.  I use tofu in this recipe because it can hold any flavor and seasoning as long it been marinated with those flavors. We made this for a bbq and has been a favorite since. 

Ingredients:

• 14 oz. block of Extra Firm Tofu
• 5-6 tbsp of Tandoori Paste (Add more or less depending on how spicy you want it)
• 1 tbsp oil or 2-3 tbsp yogurt 
• 1/2 cup finely chopped cilantro
• Fresh Lime juice
• Chaat masala

If you do not have ready made Tandoori Paste, here is what you need:

• 3  Cloves of Garlic
• 2″ fresh ginger  - peeled
• 2 tbsp coriander/dhania seeds
• 1 tbsp cumin/jeera seeds
• 2 tbst red chili powder/cayenne (adjust amount to your tolerance)
• 1/4 tsp turmeric
• 1 tsp tamarind paste OR 2 tablespoons lime juice
• Salt
• 1 tbsp oil
• 1/2 tsp Kasuri/kasoori methi/fanugreek (optional: dried fenugreek leaves, available in Indian groceries as Kasuri Methi)
• Red or orange food color

To prepare the marinade:

Make a puree of all the above ingredients, except the food color. Add little water while making the puree, but just enough to make a tight paste. Try not to make it runny, or else it won’t coat the Tofu.
After the puree is done,  stir in & combine the food color.

To prepare the Tofu:

1. Wrap a few paper towels around the Tofu block & gently try to squeeze out as much water as possible.
2. Cut the block into 1.5 inch cubes or rectangles.
3. Coat the tofu with the tandoori paste & oil  or the homemade marinade paste & let it sit for at least 3-4 hrs, possibly overnight. Tofu soaks in more flavor the longer it marinades.
4. Skewer them & grill them only  for a few minutes. Sprinkle the tofu with some lemon juice and chaat masala just before serving.

 

Moscow Mule

A Moscow Mule is a buck or mule cocktail made with vodka, ginger beer, and lime. I tried it for the very first time at Slaters Restaurant in Los Angeles when I was out for a girls night.  I instantly fell in love with this drink not only for the the taste but also what it was served in. It was served in a copper mug which keeps the drink super cold and refreshing.  I made my hubby buy me the copper mugs and tried making it home and the results were excellent.

Ingredients:

• Ice cubes
• ¼ cup vodka
• 1 tbsp fresh lime juice
• ½ cup chilled ginger beer (there are various kinds, sample them to find one that suites your taste)
• 1 lime wedge
• mint leaves to garnish

Method:

1. Fill a copper mug with ice.
2. Add vodka and lime juice, then ginger beer.
3. Stir to mix.
4. Garnish with a lime wedge & mint leaves. Enjoy!

Lemon Coconut Bars

 

I happen to love Lemon and coconut. One day I was surfing the web and came across this recipe and I made these bars for my son's first sleepover.  They were a hit! Not only did the kids enjoy, but so did the adults. They are super easy to make and so yummy!

Ingredients:

Crust

• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 tsp salt
• 3/4 cup sweetened flaked coconut, toasted, cooled
• 6 tbsp (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling

• 3/4 cup sugar
• 2 large eggs (or egg substitute - I use Egg Replacer)
• 1/4 cup fresh lemon juice
• 1 tbsp (packed) finely grated lemon peel
• 1 tsp all purpose flour
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup powdered sugar

Method

For the crust:

1. Preheat oven to 350°F. 
2. Line a 8x8x2 inch metal baking pan with foil, leaving some overhang. 
3. Butter the foil. 
4. Combine flour, sugar, and salt in processor; blend 5 seconds. 
5. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. 
6. Gather dough into a ball.  
7. Press dough evenly over bottom of prepared pan. 
8. Bake crust until golden at edges; about 25 minutes.

Meanwhile, prepare filling:
 

1. Combine 3/4 cup sugar, eggs (or egg substitute), lemon juice, lemon peel, flour, baking powder, and salt in processor.  Blend mixture until smooth.
2. Remove crust from oven. Pour filling evenly over hot crust. 
3. Return to oven and bake until filling begins to brown at edges and is just set and springy to the touch in the center; about 30 minutes. 
4. Transfer pan to rack; cool lemon bars completely.
5. Using foil as aid, transfer lemon bars to a work surface. 
6. Flatten foil edges. 
7. Cut into 16 bars. 
8. Sift powdered sugar over, or garnish with thin lemon slices and grated coconut as pictured above.

*(Can be made up to 5 days ahead. Store airtight in single layer in refrigerator.)

Chipotle Style Vegetarian Bowl (with sofritas)

When Chipotle, the restaurant, added the sofrita style tofu option I wasn't too sure I would like it. My husband always wants to try these kinds of additions so he got a veggie bowl with the sofritas, and when I tried it ... I loved it!  So here's my attempt to making the dish at home, hope you can try it and let me know what you think.


Serves 4-6

Mexican Spice Mix

• ½ teaspoon dried oregano leaves
• 2 teaspoons ground ancho or chipotle chile powder (adjust to taste)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt

Sofritas:

• 1 tablespoon olive oil
• ½ medium onion, diced small (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon minced chipotle chiles in adobo sauce
• 1 tablespoon diced mild Hatch chiles
• 1 tablespoon Mexican Spice Mix
• 2 tablespoons tomato paste
• 1 (16-ounce package) organic extra-firm tofu (Chipotle uses this one from the Bay Area), drained, dried well and crumbled
• 1 cup vegetable broth
• Fresh lime wedges, for serving

1. Prepare the Mexican Spice Mix: Combine all the spices in an airtight container and blend well. I like to make a large batch and store in Mason jars to give as gifts.
2. Prepare the Sofritas: Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and Mexican Spice Mix, and continue cooking and stirring until the spices are fragrant, about 1 minute.
3. Add the tomato paste; cook another minute. Add the crumbled tofu and broth and cook until the liquid has reduced and the flavors have melded, about 5 minutes. 
4. Taste and adjust the seasoning as desired. 
5. I made my bowl with: Sofritas, black beans, fajitas, salsa, sour cream, guacamole, cilantro lime rice, corn salsa, cheese, lettuce and fresh lime wedges.