Tuesday, January 25, 2011

Teriyaki Sesame Greens with Beer Battered Tofu

This recipe is so screamingly easy it barely qualifies as a "recipe." My lovely friend Leslie made this dish for me last week when I was visiting and I couldn't wait to come home and try it out!

To make the greens, simply cut and wash the greens of your choice (I prefer kale and chard) and place in a large pot. Use a lot of greens, they cook down, well, a lot!

Add in a generous splash of Soyaki, or similar teriyaki sauce, and cook over medium heat. Continue to toss until the greens are wilted. Enjoy!

Beer Battered Tofu

Tofu doesn't have a flavor, really, so it helps to season the batter. I served these with a bowl of peanut butter and jelly dipping sauce, which I made by mixing peanut butter, a splash of rice wine vinegar and mango chutney.

1 cup flour
1 egg, or substitute
1 1/2 cups beer of your choice
salt and pepper to taste
1 tbsp. 21 Seasoning Salute or Mrs. Dash season mix

Combine all ingredients and whisk until smooth and set aside.

Meanwhile, cut a block of extra firm tofu into fingers and dredge in flour. Then dip in batter and fry in hot oil until brown.

Monday, January 24, 2011

Blueberry Scones

Quick and easy scones for a chilly morning.

3 3/4 cup all-purpose baking mix

1 tsp. vanilla extract

1/4 cup raw, dried, shredded coconut (optional)

4 heaping tbsp of raw sugar (or to taste)

1 cup cold soy milk

1/4 cup cold butter or substitute

1/4 cup dried, frozen or fresh blueberries or other fruit (optional) *Note: frozen berries will take longer to cook, as they add moisture to the scones, about 5 more minutes or so.

Combine baking mix and sugar in a large bowl. Cut in butter with a pastry knife. Then add milk, vanilla and blueberries. Mix until moistened. Turn out onto a floured surface and knead until the dough forms a ball. Cut the ball into 8 slices, place on a greased pan and cook for 15 minutes at 400 degrees. Serve Warm!