Archive for the 'tofu' Category

Canned Tomato Leek Couscous Recipe: Zero Bark In Every Bite

Written by vegoftheweek on Tuesday, August 26th, 2008 in Noodles and Pasta, tofu.

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Inside The Oven: Why a leek’s bite is better than its bark. Week Links: Black Owned Restaurants Go Vegan In South L.A. Our very first vegetarian spider.

Fresh is always better, right? Actually, not always. Take tomatoes, for example. Research shows canned varieties contain more of the antioxidant, lycopene. And lycopene has been shown to reduce the risk of all sorts of maladies, including cancers and macular degenerative disease.

While I like to think of the many benefits of lycopene being the reason behind me buying canned tomatoes for cooking, usually I’m just plain lazy and don’t want to bother chopping and dicing. Of course, there’s also the bonus of buying them already seasoned. I don’t know how many recipes have called for garlic or basil and I’ve easily grabbed a can of Muir Glen versus attempting the mountainous and annoying task of peeling garlic. Yes, I know there are gadgets for that, but I’m convinced that any pain involving using whole garlic cannot be eased with something from Kitchen Contraptions.

To me, leeks are like big dogs with no bark or bite. Get recipe for Canned Tomato Leek Couscous and find out why leeks don’t bite after the break… (more…)

Lettuce Wraps Recipe: Remember The #1 Family Feud Answer

Written by vegoftheweek on Sunday, July 6th, 2008 in tofu.

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Inside The Oven: Delicious Tofu Lettuce Wraps thanks to Chinese 5-spice seasoning. Week Links: How would you react if someone “slipped you the shrimp?”

For a good time…

Try naming all 5 spices that go into Chinese 5-Spice Seasoning the next time you go to the grocery store. I attempted this and failed, but it was still a Saturday morning mental exercise to enjoy.

I was browsing through the spice section and noticed the 5-Spice Seasoning was missing from the rack. After summoning a worker, who verified they were out, we both tried to come up with the 5 spices I would need to make it myself.  After estimating the price to do this versus just going elsewhere where Chinese 5-Spice was in stock, I decided the latter was a better option no matter how much of a good time I would be promised if I mixed it myself.

Star Anise could have brought me a million dollars if that was the million dollar question. We both had no problem naming cinnamon.  For this reason, I think cinnamon is the number one response that will get you the most points on Family Feud when people are polled and asked their favorite Chinese 5-Spice ingredient. If you and your family are ever on the show and get that question, please remember who to thank. Get recipe for Lettuce Wraps and learn what the other ingredients are in case there’s a Family Feud question you’ll need to answer after the break…   (more…)

Mock Egg Salad Recipe: Look ma, no eggs!

Written by vegoftheweek on Sunday, June 15th, 2008 in Salad, tofu.

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Some things were just meant to go together. Peanut Butter and Jelly. Salt and Pepper. Vegan Mayonnaise and Mirin.

I’m excited about Mirin. When I purchase something for the first time, especially a new sauce or other condiment, my instinct is to taste it as soon as I get home (sometimes before even putting away the rest of the groceries). What a pleasant surprise I got when putting the sweet and sticky Japanese cooking seasoning in my mouth.

Although mainly for cooking, Mirin has also been used an an alternative alcoholic drink to sake. It’s sweet, syrupy taste is an alternative to sugar in dishes and helps food retain their shapes. It is also an excellent ingredient in mock egg salad using tofu and vegan mayonnaise.

If I had to nickname this recipe, I’d call it The Stalker or The Motivator. (more…)