75 Stephan Peter Oates
DISHIN OUT THE RECIPIES
A tofu treat by our host ‘Deb’ who works as a yoga instructor and life model.
Deb
Tony
 Tony forgetting his Ebenezer ways and getting into the Christmas spirit.
Having missed taking my bowls to the murder mystery night, I was lucky enough to be invited to a friends ‘Yoga’ meal, which included lots of home made Vegan food and we were able to start the night off with four dinners, each using their ‘Dishin It’ bowls, later as more guests arrived the bowls became very useful when the recycled paper plates ran out.
Nick
Stepha Both Nick and myself more used to using drumsticks than chopsticks!
Here is a recreation of my favourite food from the evening. I have not included the side dishes, there were far too many and by the end of the night I was a little merry, so my thanks go out to Deb for these delicious recipes.
Tofu Heaven
1 block firm tofu
2 Tbsp sesame oil*
1/4 cup tamari, soy sauce
1 Tbsp maple syrup
1 clove garlic, minced
1 tps minced ginger
2 Tbsp minced green onion
1/4 cup sesame seeds
Cut the block of tofu in half, then cut each half into 4 slabs about 1 cm thick.
In a flat Tupper ware container combine the sesame oil, soy sauce, maple syrup, and garlic, ginger and green onion. Add the tofu pieces making sure each one is well covered in the marinade. If you have time, refrigerate for half an hour or up to overnight.
In a large pan, heat 1 Tbsp oil and swirl to evenly cover. While it heats up, place sesame seeds in a shallow bowl and dredge each marinated tofu piece on both sides. Place one at a time on the hot oiled pan. Fry for 5 to 10 minutes on each side until seeds and tofu are nice and browned. Alternately, you can place the sesame seed encrusted tofu pieces on an oiled cookie sheet and bake for half an hour at 350 until toasty.
Serve as a side dish with rice, soup, salad, kabobs, whatever you like, and with kimchi and soy sauce or hot sauce or even peanut sauce for dipping! Serves 4 as a side dish. This recipe is called "Deceptively Delicious Soup" because looking at the recipe, and looking at the finished soup, it doesn't look like much -- but has such an incredibly flavour. What makes this so tasty is the combination of cilantro in spice form and as the fresh herb. For maximum flavour, use whole coriander seeds that you grind or crush just before using.
Deceptively Delicious Soup
3 Tbsp (freshly) ground coriander
2 Tbsp olive oil*
1 large onion, chopped
6 cloves garlic, crushed*
2 Tbsp marjoram
3 large carrots, chopped
1 small sweet potato, chopped*
8 cups vegetable stock
1/2 cup chopped fresh cilantro
sea salt and cayenne pepper to taste*
Heat the oil in a large soup pot and add the coriander, toasting for a minute until lightly browned and fragrant. Add the onions and cook 5 minutes. Add the garlic and marjoram and cook a minute longer, then add the carrots and sweet potato. Sauté for a minute then pour in the vegetable stock (I used 1 vegetable bouillon cube), bringing to a boil. Let simmer until the carrots and sweet potato are soft, about 20 minutes.
Add the chopped fresh cilantro, sea salt and optional cayenne pepper to taste, and puree until silky smooth, either by using a hand blender in the pot or transferring to a blender. Serve garnished with a sprig of cilantro. Serves 4.
Banana Cake
1 1/4 cup flour
1 tsp baking soda
1/4 tsp nutmeg
1/3 cup sugar
1/2 cup sunflower oil
2 eggs
1 tsp vanilla
1 tsp lemon juice
1 diced ripe mango (1 cup)
2 mashed bananas
1/4 cup coconut flakes
Fold the liquid and dry ingredients together. Pour into a greased loaf pan. Scatter the coconut flakes on top. Place in the oven and bake for 35 minutes. The baking time will vary, depending on the size of the pan and the accuracy of the oven. To test the cake, place a toothpick in the centre; if it comes out dry the cake is ready.
Originally this was the cake part of a trifle dessert. To make a banana mango trifle, cut the cake into cubes, place in a display bowl (or individual bowls or wine glasses) and cover with 2 cups honey-sweetened plain yogurt and dot with fresh sliced bananas, mangoes and coconut flakes.
Chick Pea Chocolate Cake
Before you say anything, this cake has not a hint of chickpea taste! Here, the canned beans replace flour entirely to create a dense, moist cake that's not too sweet and happens to be fat-free and dairy-free. The orange apricot glaze gives it a nice tang. (Inspired from a recipe that appeared in an issue of Veggie Life magazine).
2 cups cooked, drained chickpeas
1/3 cup orange juice
1 tsp vanilla
zest of 1 orange
4 large eggs*
1 cup packed Demerara sugar
1/4 cup cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped bittersweet chocolate or carob chips and/or chopped hazelnuts, optional
If using hazelnuts, lightly toast on a dry skillet or in a warm oven until lightly golden. Set aside. Preheat oven to 350 degrees and lightly oil an 8-inch round cake pan and circle of waxed paper.
In a food processor, puree chickpeas and orange juice until very smooth. Add vanilla, orange zest and eggs OR Vegan alternative, one at a time, pulsing after each one.
In a medium bowl, whisk together sugar, cocoa, baking powder, baking soda and salt. Add to processor and pulse until blended. Stir in chocolate or carob chips or hazelnuts, if using. Pour into prepared pan and bake for 40 to 50 minutes, checking after 40 to see if a toothpick inserted comes out dry. When done, let cool in the pan for at least 15 minutes, then remove and set on a serving dish. If desired, top with either glaze, a dusting of icing sugar, or fruit.
*or for a egg-free cake, replace with: 3/4 cup water combined with 1/4 cup ground flax seed (let stand 10 minutes to thicken before adding in the recipe); or 1 cup whipped silken soft tofu; or (if you like a chocolate banana cake) 1 large mashed ripe banana.
ORANGE APRICOT GLAZE
1/2 cup orange juice
zest of 1 orange
10 dried apricot halves
2 Tbsp honey
pinch cardamom
GARNISH: mango slices and fresh berries
In a small saucepan, combine orange juice and zest. Bring to a boil, then add apricots and simmer a few minutes. Remove from heat and add honey and cardamom. When cool, puree till smooth. Pour on centre of cake and spread evenly, and top with mango slices and/or fresh berries if you like (delicious with raspberries!).
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