Sesame Ginger Maple Tofu, Recipes Published, Easter Traditions
Posted Mar 22 2010 5:13pm
Monday is here again! Well, think of it this way, lots of you may have a break from your regularly scheduled Monday grind Monday events next week, on account of it being Easter Monday and many schools and businesses will be closed. But, that's next Monday and didn't do diddly for you today! Hopefully your day has just been humming along nicely! What did you do this weekend? Fill me in on everything!
I've got 17 irons in the fire and have been a super busy girl today! Everything from a mega Kinko's morning with tons of printing and faxing, which is possibly the most expensive place ever to print and fax documents but my little in-home printer and fax machine just was not up to the task I had at hand,to doing a littleat-home yoga session to Monday phone calls up the wazoo! I have been going in fifth gear all day!
I do want to note that these pancakes are not going to fluff up and be as light as the pancakes in a Denny's Grand Slam Breakfast.There is no egg, and there is no wheat-gluten, so they are more dense than traditional pancakes, but we love them around here!And so does Kris !
For me personally, I won't be purchasing bulk anything (I was never huge on it anyway). Although I believe the food supply system is far from safe, even when buying pre-packaged items you can still encounter less than sanitary things, or from unwashed produce that's been handled by dozens of others, those are inherent hazards of simply not growing your own food. If you must rely on others for your food sources, and 99.9% of us do, then there is some inherent food safety and health risks.
However, knowing the cross-contamination issue from an allergen perspective that is present in the bulk bins to knowing the hazards that are present such as dead insects, dust, and debris, and still purchasing items that way....well, that's not something I am ok with. Click Here to Read About The Hazards I mentioned in That Post.
"I actually used to work in the bulk section of our local grocery store. I've been leary about anything bulk ever since. When we washed the bins (which was probably less than once a year) we washed them on the floor of the back room.... Disgusting. And I definitely recall moths living in the bins! And I never thought of it at the time, but we used the same scoop to fill each bin. That means that candy, nuts, flour, organic, non-organic everything all touched the same scoop. Now that I have a severe nut allergy, I just can't risk the bulk section even if I could stomach it"
But, I know everyone's comfort level is different and for all the people who believe our immune systems are meant to be challenged and that a little dirt never hurt anyone, that's cool for you, just not for me. But let's get off the Salmonella Highway now and move along!
Moving Along to This Week... When I was out on one of my grocery runs, I picked up this Luna Bar . After nearly a year of reading about it, I still had not tried the Chocolate Peppermint Stick action. Til Today. What the heck was I waiting for? This bar rocks! It tastes just like a Thin Mint Girl Scout Cookie and from what I can tell it's vegan and gluten free(I am not sensitive enough to the trace gluten in oats for that to be an issue. The Gluten in Oats Is Tackled in This Post at the Bottom and Why I don't Purchase Certified GF Oats)
I know that Katie , Janetha , Susanand many more of youhave raved about this bar, and now I know why! I want more!
On one of my recent Blogger MeetupsAt Whole Foods, I bought Skylar some Sesame Tofu. And she fell in love with it! I am fairly intolerant to soy and try to minimize my consumption of it, and haven't made tofu in years, so after perusing the beautiful Gliding Calm's site and being inspired by all that tofu , I figured I'd pick up a package and give it a whirl!
Averie's Sesame Ginger Maple Baked Tofu 1 Tbsp Ground Ginger 1/4 Tsp Cayenne Pepper 1/4 Tsp Black Pepper 1/8 c Sesame Oil 1/8 c Maple-Agave blend (mine is from TJ's, but use whatever combo you have or desire) 2 Tbsp Apple Cider Vinegar Optional: Garlic, Onions, Salt, Nama Shoyu/Bragg's Liquid Aminos/Soy Sauce, to Taste Optional: bake and/or garnish with sesame seeds
Instructions & Baking Info Blot the tofu with paper towels (or if you're as cool as Anna , you own a tofu press)& Slice into Uniform Sizes
Combine all ingredientsin a small bowl, stir...
....and Pour Over Tofu Slices. I had also sprinkled some extra ginger on them before applying the sauce. Bake at 425F for 35 Minutes I flipped the tofu slices over once, halfway through baking (at about 17-18 minutes).
Halfway Through Baking Closeup
After 35 Minutes
Scott likes the well-done parts
It's the sugar in the maple-agave that carmelizes like that!
And Skylar loved them!
She Calls Tofu: Toe-Food!!!!!
And I popped the extras in a container to store in the fridge for gran-n-go snacks. I've been giving Skylar a slice here and there as snacks and she's digging it! Woo-hoo for toe-foodtofu loving toddlers!
I actually like cold tofu. Am I alone? I also like cold pizza and frozen fruit so I'm not too surprised.
I sliced and plated up the Tofu Over Raw Green Food: Romaine, Cukes, Sugar Snap Peas, Asparagus, Tomatoes, and Cauli And Dressed it with my Homemade Vegan Slaw Dressing
Since I was inspired by GC's Tofu, I thought it only fitting to have Cauli & Tomatoes in honor of the Cauli Snack Plate Queen Herself!
I enjoyed a very few bites with no major allergy symptoms to report, which is perfect! I do have trace soy in my life, in say Jokerz Bars so I am not soy-free, just very soy minimal.
The tofu was slightly thickened and firm on the outside, but tender in the middle, and the sweet marinade made it perfect for me, plus a bit of heat from the cayenne was awesome!
Do You Like Tofu? What's Your Fave Way to Make It?
Questions 1. Do You Like Tofu? What's your favorite way to prepare it? Baked, fried, uncooked? (tofu is one thing that must be cooked fairly well for me to enjoy it!) Do you use dry rubs or sauces and marinades? What's your exact cooking method? Oven, skillet, covered, not? Details and links if you have them, please! I may try to make tofu once a month or so and am always on the hunt for fave recipes and cooking tips! Or does Tofu gross you out? Never tried it? Scott's not the biggest fan, but he will eat it, especially when seasoned and cooked well.
2. Fave Thing You Ate, Drank or Did All Weekend? Or for you lucky people just coming off a week of Spring Break, fave memory or story from the week? My fave thing over the weekend = My Raw Vegan Coconut Oil Chocolate, followed by the tofu, and then hanging out with my family enjoying springtime weather!
3. Easter. Do you celebrate it? Do you have childhood memories from Easter, Passover, or from this time of year? And for me, this has nothing to do with religion and everything to do with the festivities and magic of the Bunny, chocolate eggs, and such.
For me, I would wake up Easter morning to chocolate eggs strewn all over the house! The Easter Bunny always came to my house and my sister and I would scramble to see who could collect more chocolate eggs and candy! Sounds crazy and I was like this with my Halloween candy too, but I preferred color-coordinating the foil-wrapped eggs and sorting them than actually eating them. Clearly a smart kid because could the chocolate they use for those chocolate eggs be any junkier or chalky tasting?! And prior to Easter, I'd color eggs with my mom or Grandma. Again, that was all about the activity and not the end result because I didn't like eggs then and hate them now. Probably because I'm intolerant and allergic to them! This week I'd sort of like to color eggs with Skylar but she doesn't eat eggs, nor do I, and Scott has high cholesterol. So not sure about that one! Do You Have Memories of Easter or of Special Holiday Times or Traditions from your past or things you do every year now?
Stay Tuned For Dairy FAQ's. A Super Informative Post on All Things Dairy...