Sorry I haven't posted in a week...I really haven't been cooking at all. I did make challah last week, but I only used half the dough and it got eaten before I had a chance to snap a picture of the whole thing in all its glory. Today I marinated some tofu that I'm planning on baking off tomorrow or Friday, and I have lots of other menu ideas marinating (haha) in my brain. So stay tuned!
For now, I hope you'll be satisfied with these pictures from Part 3 of the vegetarian cooking class I am assisting.
I just wanted to share this picture of the different kinds of miso we used. The lighter one is just white miso (mixed with umeboshi plum paste, the browner stuff underneath it), and the darker one is azuki bean miso. I'd never heard of the second one before so I just wanted to share.
Tofu Grain Salad
1/2 lb firm or extra-firm tofu 1 handful chopped dill 1 handful chopped parsley 1 tsp umeboshi plum paste 1-2 tsp white miso 2 tsp olive oil or sesame oil 1-2 tbsp rice vinegar or lemon juice 1 grated carrot 2 chopped scallions 1 c cooked grain (we used bulgur, but you can also use brown rice, couscous, quinoa, millet, or any grain you like)
Mash the tofu with a potato masher or fork (or your hands). Mix all the vegetables and herbs with the tofu, then add the grains. Mix the dressing ingredients separately, and pour it over the salad. Enjoy!
This is a slightly untraditional miso soup, made with onion, carrot, parsnip, rutabaga and turnip. It also has a few handfuls of rolled oats--they do a great job of thickening the soup and sort of end up like any other grain would look like in a soup. We also used very thinly sliced pieces of kombu, or dried seaweed. The class teacher also used homemade vegetable stock in which she had used fennel. Really good flavor. Of course there was also miso--we used the white kind picture above.
Lima Bean Stew
This is really simple: lima beans, kombu (or you can use wakame), bay leaf, fresh dill, white miso, and carrots. I know lots of people don't like lima beans, but give them a chance! I think they are pretty good (but then again I also love brussels sprouts).
Here is my plate with some tofu grain salad, miso soup, and a few roasted beets (which we roasted with rosemary! so good). This felt ridiculously healthy to eat.
Baked Apples w/ Walnuts, Raisins & Cinnamon
These are amazing! We cored the apples and stuffed them with a mixture of raisins and walnuts. You can use your favorite dried fruit or nut in here, whatever you like. Then we peeled a bit of the skin off where the hole is so the cinnamon would stick. Then we put the apples into a round metal dish and poured orange juice (from the frozen can kind) over top of them all. Then we sprinkled with cinnamon. They were baked, covered, at 350F for about 45-60 minutes. We used both gala and granny smith apples. So delicious! It's amazing how good they taste for having no added sugar or fat. Yummmm.
Sorry that this is all I have to offer, but I did help cook it!! I am definitely more inspired now than I have been in a few days, and will try and cook up some good stuff. I am making the other half of the challah on Friday and will be sure to take a picture this time.