Monthly Archives: October 2008

Tofu Fillets

I had a ball making these Tofu Fillets.  I started digging in the refrigerator for the makings of dinner and I came across some tofu, and the makings of a salad.  Yes, I know, I use a ton of tofu.  It’s so easy and you can make it so many ways.  It’s probably one of my favorite things to cook.  Anyways, I thought to myself, instead of making these teriyaki slices, what if I breaded them like fish?  And there was the birth of Tofu Fillets.

I used two blocks of tofu to feed five people.  The basic recipe is very easy.  You need:

  • DRY Chickenless Bouillon 
  • Extra Firm Tofu or Tofu Steak
  • Olive Oil

Chickenless Bouillon:

  • 1 1/2 C Nutritional yeast flakes
  • 3 tbsp. onion powder
  • 2 1/2 garlic powder
  • 1 tbsp salt
  • 1 tsp celery seed
  • 2 1/2 tbsp Italian seasoning
  • 2 tbsp dried parsley
Put all the ingredients, except parsley in a blender and make a fine powder. Stir in parsley.  Store in an airtight container.  Use about one tablespoon per cup of water.  Makes 32 portions.-Borrowed for Dr. Shintani.  KEEP the Bouillon DRY!  Also, the original recipe is very bland to me.  I add in all sorts of dried herbs to add a punch of flavor.  You can change this recipe anyways you like.  I’m just starting you out with the basics.
Directions:
When I drain my tofu, I always rinse it and pat it dry.  Cut the tofu into thin slices and set aside.  Pour a good amount of Chickenless Bouillon onto a plate.  Because the tofu is naturally moist, you don’t need to dip the tofu in egg or oil to make the bouillon stick to the tofu in a breading.  Take the tofu slices and skoosh them into the bouillon on both sides.  Coat all slices.

Start a frying pan with some olive oil on med-high head.  Once the pan is hot, add several tofu fillets.  Fry on both sides until golden brown.  Continue until all tofu is cooked.  Yummm!

I served them hot with a tossed salad and I garnished with honey mustard onions.

Honey Mustard Sauce

  • 2 tbsps mustard (I used my favorite yellow mustard)
  • 1 tbsp honey (You could probably use Agave nectar to make this vegan)
  • a dash of balsamic vinegar
  • pinch of salt


Mix ALL ingredients together.  Pour over sauteed onions.  Spoon over salad and tofu & viola!  Dinner is served.

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Greek Salad


I promised I’d post the recipe!  Here it is: Greek Salad!  Quick, easy & healthy!  What more could you ask for?

Ingredients:
1 red onion, but into bit sized pieces (can use white or sweet onions)
3 bell peppers (any color variety)
1 can black olives or half a jar of calamata olives
1 japanese cucumber, peeled & sliced
1/4 cup fresh, finely chopped herbs (cilantro, parsley, basil, mint, thyme, oregano, etc)
Dressing Ingredients:
1/4 cup red wine vinegar
3 tbsps extra virgin olive oil
1 tsp oregano, dried or fresh
Juice from half of one lemon
1 large or 2 small garlic cloves minced
Salt & pepper to taste
Mix all vegetables together in a large bowl.  Combine the red wine vinegar, lemon juice, extra virgin olive oil, oregano, garlic, salt and pepper in a small bowl on the side.  Whisk together, pour over vegetables, and toss together.  Serve with some crusty bread or falafel on pita bread. Serves around 6.  Enjoy!

Spiced Fajitas!

What to do, what to do when you have way too many red bell peppers because Safeway had an amazing sale !!? Well I made fajitas! They are extremely easy to make, plus they’re healthy and delicious.
Ingredients:
  • 3 red bell peppers, cut into bite sized strips
  • 1 green bell pepper, cut into bit sized strips
  • 1 large onion cut into strips.
  • Extra Virgin Olive Oil
  • Cumin to taste (I use close to 2 tbsps)
  • Coriander to taste (I use around 1 tbsp)
  • 4 fresh garlic cloves, finely chopped or grated
  • 1 tbsp dried oregano
  • 2 tsps chipotle seasoning 
Start a wok or a large frying pan with some olive oil and the garlic.  Once the garlic starts to brown add all the onions, oregano and chipotle seasoning.  Cook until the onions start to turn

translucent.  Once the onions get to that point, add the peppers, cumin, coriander, and a little extra olive oil.  Let the onions and peppers cook down a bit and let the spices blend.  The peppers should still have a little crunch left.  I cook them for about 5-10 minutes depending on how tender I want them.

While the fajita mix is cooking take the bag of tortillas.  Open it up, take out a tortilla and stick it in a cast iron skillet.  Brown all the tortillas on both sides.  Cover them with a tea towel to keep them warm.
Once the fajita mix is done, take it off the burner and place some of the mix into a tortilla.  Top with cheese, sour cream, salsa, whatever you wish.  Enjoy!

Tomato-Basil Salad with Mashed Potato Patties

The other night we had mashed potatoes and Greek salad for dinner.  The heat has been unbearable lately, so we wanted something simple and cool.  The greek salad was amazing.  I’ll post the recipe & pictures soon.  The cool thing about mashed potatoes is you can turn the leftovers into something completely different.  Mix them into a bouillon to make a soup thicker, use them as a base with a little soy milk for a pot-pie.  The possibilities are endless.

What I did for lunch the next day was make mashed potato patties.  I added fresh chopped basil and minced garlic.  The patties are really simple to make.  Heat a cast iron skillet with Extra Virgin Olive Oil while you’re making the patties.  Take a heaping tablespoon of mashed potatoes and shape the potatoes into patties in the palm of your hand.  Once the oil is heated place the patties in the pan and fry until golden brown on either side.  Serve hot.  I personally like to eat mine with a little natural salt and pepper.
I also make a very easy, very tasty salad to go with the potato patties.  
  • Two tomatoes
  • 4 tbsps fresh chopped basil
  • natural salt
  • black pepper
Cut the tomatoes into wedges, toss with the basil and some salt and pepper.  Serve immediately or chilled.

Golden Raspberries!

It’s gonna be a short post today.  Things are hectic.

I was in super lazy mode yesterday and I was in no mood to cook.  I hate those days because I’m generally without ideas or I have amazing ones that seem so complex.  Anyways, I walked into Safeway to pick up Morning Star veggie burgers and I came across Golden Raspberries!  I didn’t even know they existed.  They were super expensive.  I’m going to wait until the price goes down and buy several packages and make raspberry tarts.  Will post recipe & pictures.   

So the funny thing is, we decided to take our cat Teddy Bear aka Theodore on a ride to the store.  I have video footage, but I don’t think the file is compatible with iMovie.  I’m working on trying to edit the clips.  Once I get that finished, I’ll post the video.  Pretty hilarious!  EDIT: Here’s the video!

Garlic Bread Hanover Pretzels

So I tried Hanover’s Garlic Bread Pretzels.  It was pretty interesting.

What’s the weirdest thing you’ve ever eaten?

Touch of Asian Tofu Soup

I wanted something light yet wholesome for dinner and I didn’t want to go grocery shopping.  So I started digging through the refrigerator and I came across a block of tofu and assorted vegetables that would make a decent soup.  I also had all the fixings for a flavorful broth.  The random assortment turned into Touch of Asian Tofu Soup!  It’s really easy to make and you’ll have a tasty dinner in about 30 minutes.  Serves 5.  Hope you enjoy!

Ingredients:
  • 2 cups chopped cabbage
  • 1 grated carrot
  • 1 block of tofu, diced
  • 1 stalk of celery, sliced
  • 3 tbsps fresh chopped cilantro
  • 3 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • Olive oil
  • 4 tbsps shoyu (soy sauce)
  • 1 Rapunzel herb and salt bouillon cube
  • 6 tbsps Chickenless Bouillon
  • 6 cups water
  • 1 tsp of sesame seeds
Chickenless Bouillon

1 1/2 C Nutritional yeast flakes
3 tbsp. onion powder
2 1/2 garlic powder
1 tbsp salt
1 tsp celery seed
2 1/2 tbsp Italian seasoning
2 tbsp dried parsley
Put all the ingredients, except
 parsley in a blender and make a fine powder. Stir in parsley.  Store in an airtight container.  Use about one tablespoon per cup of water.  Makes 32 portions.
Directions:
Take a seasoned iron skillet and pour enough olive oil to coat the bottom of the pan.  Turn the heat up to about medium-high and let the oil heat up, while you’re waiting add half the ginger.

  Once the ginger looks slightly browned, add half the diced tofu.  Make the tofu in two batches, so it will evenly brown.  Once the tofu is done, set aside and move on the the soup.
Put the water to boil in a pot.  Add the 6 tbsps of Chickenless bouillon, the bouillon cube, shoyu (soy sauce).  Once the bouillon has dissolved, add the cabbage, celery, and carrots.  Turn heat down to medium.  Cook the vegetables for about 5 minutes then add the cilantro and tofu.  Let the soup simmer for about ten (10) minutes or until vegetables are tender.  Turn the heat off and add the tablespoon of sesame oil and the sesame seeds.  Serve immediately.