Sunday, May 31, 2009

Navajo Fry Bread

My former roommate lives in New Mexico and told me about Navajo Fry Bread. I've never had "authentic" fry bread before but wanted to give it a try. I used the fry bread much like a tortilla. I served the fry bread with chipotle tempeh (I used the Ortega Taco Seasoning Mix- Chipotle flavor) and served with Nutritional Yeast Cheese.

Using the fry bread as a tortilla turned out wonderful adding new a dimension to the tacos. They would have been even better if I would have had some refried beans to go with them.

The original recipe for the fry bread can be found HERE

The picture is from allrecipes.com (I forgot the take a picture when I made them)


Navajo Fry Bread
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1-1/2 cups warm water
  • Oil for frying

    Directions
    1.Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.

    2.Fry one at a time in 1 inch of hot oil, turning to brown on both sides. Drain on paper towels.
  • Saturday, May 30, 2009

    Tofu with Curry Dressing

    Tonight I made fried tofu with a curry dressing served over brown rice. It was a very easy meal that was very filling over all. The dressing recipe makes a very large amount so I would advise cutting the recipe in half. The dressing can be used on a salad or used as a dip for other foods such as falafel.

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    Fried TofuI
  • 1 package water packed tofu (firm or extra firm works best)
  • 1 tablespoon oil or cooking spray
  • 2-3 tablespoons Soy Sauce (to taste)
  • 1/4 cup Nutritional Yeast (to taste)

    Directions
    1. Start by wrapping the tofu in paper towels or a dish towel
    2. Placed the wrapped tofu on a plate and place a heavy item such as a pot or pan on top of the tofu (to squeeze the water out of the tofu)
    3. Let the tofu set for 20-30 minutes with the heavy item on it to ensure the majority of the liquid has been removed. Cube tofu into small bite size pieces
    4. If you have an electric wok heat it to 400 degrees. If not heat a skillet to medium high.
    5. Place oil in the pan and then add tofu to the pan making sure to flip it often to ensure it does not burn
    6. Once tofu has turn golden brown add 2 tablespoon soy sauce (add more depending on your taste).
    7. Directly after adding the soy sauce add the nutritional yeast.
    8. Continue to stir the tofu until there is no longer any liquid left in the pan. Remove from heat and serve right away.


    Curry Dressing Recipe
  • 1/2 (15-ounce) block tofu, crumbled
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon, plus 2-1/2 teaspoons curry powder
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried ground ginger
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cumin powder
  • pinch of freshly ground cinnamon
    3/4 cup soybean oil


    Directions
    Combine all ingredients except oil in a blender or food processor and mix well. Continue blending while adding oil in a slow steady stream until smooth and thick. Use immediately or store in tightly covered in the refrigerator for up to 2 weeks.

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  • Spelt Biscuits

    I have wanted to use spelt flour for some time now and found it on sale last weekend. I found this recipe for Speedy Spelt Biscuits but had to modify the recipe slightly due to it being too runny. The biscuits are very simple but the spelt flour gives them a wonderful nutty flavor. They tasted great with earth balance and apple butter. Add spices to change up the biscuits (would be great with brown sugar and cinnamon mixed in).

    See the modified recipe below

    Enjoy

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    Ingredients
  • 2 cups spelt flour
  • 1 tablespoon baking powder
  • 1 cup soy milk
  • 3 tablespoons agave nectar

    Directions
    1. Preheat oven to 425 degrees F and liberally grease a baking sheet or muffing tin.
    2. Mix dry ingredients, then gently stir in soy milk until just blended.
    3. Drop by the spoonful onto greased baking sheet or muffin tin.
    4. Bake for about 10 to 13 minutes, or until golden.
  • Saturday, May 23, 2009

    Casserole

    My take on the Paradise Casserole served at Candle Cafe in New York. Next time I think i'll try to spice it up a little bit more. It was good but not great yet. You can find the Candle Cafe Cookbook Here. I don't own it, I just happened to find this recipe online (and after reading the reviews I'm not sure if I'm going to ever buy the cookbook)

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    Here is the original recipe I found at this website (just in case any of you want to make the real deal)



    Sweet Potato Layer:
    2 Sweet Potatoes
    1 Teaspoon Cinnamon
    1/2 Teaspoon ground Cloves
    2 t. Ground Cinnamon

    Black Bean Layer:
    1 C. Black Beans, soaked overnight
    2 t. Garlic, minced
    1⁄2 C. White Onion, finely chopped
    1 Teaspoon Cumin
    Pinch of Crushed Red Pepper
    1/2 Teaspoon of Salt

    Cornbread Dressing:
    1-1/2 teaspoons egg replacer
    2 tablespoons hot/warm water
    1 cups yellow cornmeal
    1/2 cup all-purpose flour
    2 teaspoons baking powder
    2 tablespoons white sugar
    1/4 Cup vegetable oil
    1 cup water
    1/2 teaspoon salt
    1 tablespoon hot sauce
    1 teaspoon cumin
    1/2 cup stock (such as Unchicken broth)
    1/2 small onion



    1. Preheat oven to 450.

    2. (Sweet Potato Layer) Bake the sweet potatoes for 1 hour, or until fork-tender. When cool enough to handle, remove the cooked potatoes from their skins, place in a large mixing bowl, and mash with a potato masher until smooth. Combine the cinnamon and cloves with the potatoes.

    3. (Black Bean Layer) Meanwhile, put the beans in a large stockpot and add water to cover by 2”. Add the garlic, onion, cumin, crushed red pepper, and salt and bring to a boil over high heat. Reduce the heat, cover, and simmer the beans for 45-60 minutes, or until tender. Drain and set aside.

    4. (Cornbread Dressing Layer) Grease a cast iron skillet with shorting or soy butter (or oil if you have nothing else).
    5. Combine egg replacer with water and stir until all the powder is dissolved in the water. In a separate bowl, combine cornmeal, flour, baking powder, sugar, salt, hot sauce and cumin. Add egg mixture, oil and water; stir until smooth. Spoon the batter into the greased skillet.
    6. Bake in a pre-heated oven for 10-15 minutes, until the center is completely cooked and the edge is brown.
    7. Once cooled place cornbread in a food processor with stock and onion. Grind until there are no longer any large pieces and mixture is smooth.

    (Bringing it all together)
    5. Lightly oil a large baking pan or casserole. Spread the Cornbread Dressing over the bottom of the pan, then spread the black beans in an even layer over the Dressing. Top with the sweet potato mixture over the black beans in an even layer.
    6. Bake the casserole for 45 minutes at 350 degrees. Remove from the oven and let cool a bit before serving.
    Serves six to eight.

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