Nourishing Scrambled Tofu

It appears the leaves have reached their peak here in Vermont. What a spectrum of colors our eyes feasted on. From yellow to orange, gold and crimson, it was amazing! So with the landscape fading I have decided to do a Post Peak Brunch this coming weekend. I am planning to serve, Polenta with kernels of Corn and Leeks, Sautéed Greens, Apple Cinnamon Muffins and the star of the show, my savory Scrambled Tofu!

To make things simple, upon rising I will measure out and dry roast the Polenta, setting it aside to cook later. Wash and cut all of the vegetables, measure out the ingredients for the Muffins and crumble the Tofu. Then it's off to the Park with our dog Jack, returning home for a shower and begin to orchestrate my symphony of aromas and flavors!

Scrambled Tofu

Serves Six
Ingredients:
2 lb of Nasoya Extra Firm Tofu or any good quality non GMO Organic Tofu that you favor
1 Red Pepper small dice
1/2 Cup of Carrot matchsticks
1 Small Red or Yellow Onion small dice
2 Clove of Garlic crushed and minced fine
2 Handfuls of Baby Spinach
2Tbl Toasted Sesame Oil
2Tbl Wheat Free Low SodiumTamari
1Tbl Nutritional Yeast
1 tsp Turmeric Powder
1Tbl Ginger peeled and grated
1 Tbl Kuzu or Arrowroot diluted in 3 Tbl of cold water
                                       

Carrot Matchsticks

Method:
Heat a Large Skillet, add Sesame Oil when hot, toss in Red Pepper, Onion and Garlic
Saute for 2 minutes and add the Carrot Matchsticks sauteing for an additional 2 minutes 
Add Crumbled Tofu, Turmeric and Tamari mixing together to create a golden color
Add in Nutritional Yeast  and Ginger,  mix in
Add Baby Spinach to your Skillet stir and Saute for an additional minute
Add Diluted Arrowroot or Kuzu and stir and cook for 2 minutes

Baby Spinach

I am so looking forward to sitting down with friends this weekend and relaxing into heady conversation, catching up on any missed Summer adventures and laughing up a storm over countless cups of Japanese Twig Tea.
I wish you a lovely Weekend! 









  

Nourishing Apple Cinnamon Muffins

Ah... Autumn in Vermont and an abundence of Apples right off our trees! As I stand here in my Kitchen amazed by these baskets of Apples my mind begins to spin a web of Apple Pies, Apple Scones, Apple Bread Pudding, Apple Sauce and Baked Apples. But one of my favorites needs to be made tout de suite! Apple Cinnamon Muffins laced with Vermont Maple Syrup! 
    

Apple Cinnamon Muffins

Preheat oven to 350 degrees

Dry Ingredients:

2 cups Organic Unbleached White Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Sea Salt

1½ tsp Cinnamon

Local Apples

Wet Ingredients:

1/2 cup Soy, Rice , Almond or Coconut Milk.

1/2 cup Rice, Maple, or Agave Syrup

1 tsp Apple Cider Vinegar 

1 tsp Vanilla Extract

1/4 Cup Sunflower, Safflower, or Coconut Oil

1½  Cup Diced Apple

Diced Apples

Method:
In one bowl whisk together dry ingredients to be sure they are thoroughly blended
In a Second bowl add all wet ingredients including the diced Apple and whisk together to ensure blending
Spray Muffin Tin or Spring Form Pan with Oil Spray
I love to using Muffin Liners and always line my Cake Pans with Parchment to ensure easy removal
Then pour wet ingredients into dry ingredients using a stir/fold type movement mix 
DO NOT over mix, a few little lumps will give the muffins character
Spoon into Muffin Tin or a seven or eight inch Spring Form Pan (this will make a lovely Breakfast Cake)
Then dot with a few Chunks of Apples these will add texture too the Muffins or Cake
Place in the oven on middle rack
Bake muffins for 30 minutes and cake for 40 to 45 
Test with skewer for doneness or tap with fingers and they should feel firm.

Remove cool and enjoy!

Now a few ideas on Ingredients:

I like Eden Brand Soy/Rice Beverage. Should you choose Coconut Milk I would not use canned, instead try So Delicious Brand. Vanilla flavored is divine and usually found in the Dairy Case at most Natural Food Stores. It's only drawback is that it contains Cane Sugar and not everyone wants that in their diet.

I use Rice Syrup for a mild sweetening experience. Rice Syrup will also enters the  bloodstream much slower then simple sugars so you will not have a blood sugar level crash thirty minutes after eating. Rice Syrup along with the addition of Cinnamon will keep your blood sugar levels balanced.

When considering Maple Syrup as an ingredient in any recipe remember it does add another dimension to the flavor. This can be favorable depending on the other ingredients. 
Try Toasted Walnuts, Apple and MapleSyrup, or Maple, Pecan and Peach! Oh! Raspberry, Coconut with Coconut Milk and Coconut Oil is a great combo as well! The beauty of this recipe is that you can have fun being creative. 
I hope you enjoy this recipe and please post comments and questions. I look forward to hearing from you!

Red Kuri Squash Risotto

Whenever Autumn arrives I feel a wave of sentimentality envelope me. My life in Italy so many years ago pulls at my heart strings. One of the first dishes my then, Fidanzato (boyfriend) taught me to make was his superb Risotto. We would make Risotto con Funghi (mushroom), Risotto con Bietole (swiss chard) and Risotto con Zucca (pumpkin). He would go through the steps with the same care he gave to his Son and all that he loved, so precious in his attentiveness. I dedicate this recipe to you Tino and to all you taught me!         

I have an abundance of Red Kuri Squash in my Garden. So this week I have decided to conjure up a Risotto using my Squash and fresh Sage from the Garden! I have made some adjustments omitting the Dairy and using South River Chickpea Miso for a golden cheesy flavor. I hope you enjoy this recipe, it comes from my Heart!

  

Ingredients:

2 Cups of Carnaroli, Arborio or Short Grain Brown Rice

1 Large Yellow Onion small dice 

2 Garlic Cloves crushed and minced

3 Cups of  Red Kuri Squash cut in ½ inch cubes

1 Cup White Wine, choose a Wine you would serve with the meal

4 Cups of Homemade Vegetable Stock

3 Tbl Organic First Cold Pressed Extra Virgin Olive Oil 

8 Fresh Sage Leaves finely minced

¼ tsp Red Chili Pepper Flakes

¼ tsp Fresh Grated Nutmeg

2 Tbl of South River Chickpea Miso

Instructions for Vegetable Stock:

To make the stock add 5 Cups Spring Water into a stock pot with 1 inch of Kombu Sea Vegetable and 1 Bay Leaf

Add diced Sweet Vegetables like Cabbage, Carrots, Onions, Squash and 2 stalks of Celery

Bring to a boil and simmer covered for 15 minutes

Remove from heat and strain

Place back in a pot and keep on a low simmer

Preparation:

Saute Onion and Garlic in a Large Skillet with 2 Tbl of Olive Oil until the Onion is translucent

Now add the Rice and saute for a few minutes with the Onion so the rice is coated in Oil

Now add the White Wine and gently stir till the Wine is absorbed

Next using a Ladle add 2 Ladles of Vegetable Stock to pan and stir

As Broth is absorbed add a Ladle at a time and continue 

When only ¼  of the stock is remaining add the cubed Squash, Chili Flakes and ½ of the minced Sage

Taste the Rice as it is cooking it should be rice is firm not crunchy

If you need to add more Vegetable Stock or Hot Water

Reduce heat to low and add the last Tbl of Olive Oil and Miso

Remove from heat, the Risotto should be Rich, Creamy and Fragrant

Serve immediately with a sprinkle of the remaining minced Sage 

So in Italy we would serve this with a great bottle of Barbera direct from the local Farmer and finish with a Salad of Wild Greens usually collected by a family member, dressed with Olive oil and Lemon and Crusty Bread from the local Panificio! Mi manca l'Italia e la mia dolce vita lì! (I miss Italy and my sweet life there!)   

Nourishing Ginger Pear Crisp

The breeze of the Autumn Equinox is blowing our way and to usher in the season I am having friends over to celebrate with Tea and a Ginger Pear Crisp! 

This is one of my favorite flavor combinations for this season. Crisp Pears, warming Spices and the surprise of Coconut Oil creates a flavor that will satisfy even the most discerning palate.


Ginger Pear Crisp

Ingredients: 
4 pounds ripe Bosc Pears (8 Pears)
2 tsp grated Orange Zest
2 Tbl freshly squeezed Orange Juice
1 Tbl Ginger Juice
1 tsp Vanilla
½ Cup Maple Syrup
¼ Cup Whole Wheat Pastry or Barley Flour
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp of Sea Salt

Bosc Pears

Topping: 
1 ½ Cups Whole Wheat Pastry or Barley Flour 
1 Cup Rolled Oats 
1 Cup Chopped Pecans (optional) 
½ tsp Sea Salt

1 tsp Vanilla 
½ Cup Maple Syrup 
½ Cup Coconut Oil melted or oil of your choice 

Grated Ginger

For the topping:

Combine the Flour, Oatmeal, Pecans, Maple Syrup, Vanilla and melted Coconut Oil in a bowl, whisk together until the mixture is in large crumbs and use your hands if necessary

Sprinkle evenly over the fruit, covering the fruit completely

Crumble Topping

Method:

Peel, core, and cut the Pears into Length wise slices.

Place in a large bowl and add the Orange Zest, Orange and Ginger Juice, Vanilla, Maple Syrup, Flour, Cinnamon, and Nutmeg.

Toss together gently and pour into a 9 by 12 by 2-inch oval baking dish.

Place the baking dish on a sheet pan cover with foil and bake for 40 minutes

Unwrap and bake for an additional 20 minutes until the top is golden and the fruit is bubbly

Serve warm


Enjoy the transition into this colorful season of Autumn and let us be grateful for our Abundance!

Nourishing and Decadent Torte

There are times when you just have to have a slice of decadence! Here is my Almond Torte with Tofu Chocolate Mousse Frosting. This dessert will tantalize your taste buds and leave your Guest begging for more, or at least your Recipe!

Almond Torte with Tofu Chocolate Mousse Frosting

DRY INGREDIENTS:
2 3/4 cups unbleached white flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup ground almonds

WET INGREDIENTS:
1 cup So Delicious vanilla coconut milk
1 cup grade B Vermont maple syrup
1/2 cup sunflower oil
1 tablespoon almond extract
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

METHOD:
Heat oven to 350 degrees. Line a 10-inch spring-form pan with parchment, then oil.
Mix all wet ingredients and all dry ingredients separately, then combine. Be careful not to over mix or the sponge will become tough.
Bake for 30 minutes, or until your cake is golden and a skewer comes out clean.
Remove from oven and let cool for 30 minutes. Remove from pan and let cool for another hour. Carefully slice through cake horizontally to form two layers.

FROSTING INGREDIENTS: 
1 1/2 cups semi-sweet chocolate chips
2 12-ounce packages of silken extra-firm or firm Mori-Nu tofu
2 tsp Vanilla extract
Using a double boiler, bring water to boil in saucepan and fix a mixing bowl that fits in saucepan to melt the chocolate chips.

METHOD:
Process tofu in a food processor till it resembles a smooth cream 
You may need to scrape down the sides of the bowl to be sure the tofu is completely blended
When chocolate chips are melted, pour into tofu cream and continue blending in food processor


PRESENTATION:
Frost bottom layer of cake 
Put top layer back in place 
Frost top layer and finish by frosting the cake's parameter 

Decorate the parameter of cake with sliced or ground almonds 

and pipe swirls of the Tofu Mousse around edge if you like! 

Bon Appétit!

Nourishing Late Summer Dinner

As the days are growing shorter and our evenings are reminding us that Autumn is at our backs. I can't believe that it is Labor Day Weekend, where did Summer fly too? 

Friends will be over tonight for Dinner, so I want to make something flavorful and attractive. Combining my love for Mediterranean and Asian Cuisine, I bring you my humble attempt at Eurasian Fusion! 

Our Menu is a Lentil Stew with Sun Dried Tomatoes and Herbs;   Shiitake Rice; Swiss Chard and Shallots Saute; Pickled Red Radishes and a Blanched Salad!

We will be Dinning Al Fresco so don't forget your Wrap!

Lentil Stew with Sundried Tomatoes and Herbs

Ingredients:

2 Cups Brown Lentils sorted, rinsed and drained

1/2 Cup of Sundried Tomatoes soaked overnight, drained and diced (save the soaking water for cooking lentils)

1 inch piece of Kombu Sea Vegetable soaked and Diced 

1 Large Onion diced

2 Cloves of Garlic minced

1 Cup of diced Carrots 

2 Stalks of Celery diced

2 Bay Leaves

1 tsp of Fresh Thyme minced

1/2  tsp of fresh Ground Black Pepper

1/4 Cup Olive Oil

2 Tbl Tamari

Italian Parsley for Garnish

Method:

In a large sauce pan add 1 Tbl of Olive oil (reserve the rest for later) 

Add your Onions, Garlic, Carrots and Celery and Saute for a few minutes

Add Kombu, Lentils, Diced Sundried Tomatoes, Herbs 

Add water to cover  and this will include the soaking water from the Sundried Tomatoes

Bring to a low boil (add water to shock the Lentils when needed) cover and simmer 

When Lentils are tender add the Tamari and simmer for an additional 7 minutes

Mix in Olive Oil the last few minutes of cooking (optional, but yummy)

Garnish with Parsley

  

Shiitake Rice

Ingredients:

2 Cups Golden Rose (med. grain) Brown Rice, rinsed and drained

5 Dried Shiitake Mushrooms Soaked in 2 Cups of Water

1 inch piece of Kombu 

2 Tbl Tamari

Pinch of Himalayan Pink Salt

4 Cups Water, this includes leftover soaking water from the Shiitake

1 Finely sliced Scallion for Garnish

Flame Diffuser

Method:

Place Kombu in bottom of Pot 

Place Rice on top of the Kombu

Add Liquid and soak for 4 to 8 hours 

Remove stems from Shiitake and sliced or diced

Bring to a boil add Tamari and Salt

Cover and set on a pre-heated Flame Diffuser (to prevent sticking) on a medium low flame 

Cook for 50 Minutes

Presentation:

Remove from Pot with a Rice Paddle and place in Serving Bowl and Garnish with Scallion

                                                                                                                                     

Swiss Chard and Shallot Saute

Ingredients:

2 Bunches of Swiss Chard washed and cut

4 Shallots  peeled and sliced 

1 Tbl Olive Oil

Sea Salt and Fresh Ground Black Pepper to taste

Zest of 1 Organic Lemon

Method:

Heat Oil in Large Saute pan

Add Shallots and saute with a pinch of Sea Salt for 1 Minute

Add Swiss Chard and Saute on a Medium to High Flame for 2 Minutes

Turn off flame, add Lemon Zest and Toss

Red Radish Pickles with Umeboshi Vinegar

Ingredients:

2 Bunches of Red Radishes, washed, greens removed and quartered

Umeboshi Vinegar

Water

1 Quart Mason Glass Jar

Cheese Cloth 

String or a Rubber Band 

Method:

Place Radishes in an impeccably clean Mason Jar

Mix 1/4 Cup of Umeboshi Vinegar with 2 cups of Spring Water

Pour over your Radishes (be sure all radishes are submerged)

Cover Mason Jar with Cheese Cloth, fasten with a rubber band or twine

Leave in a cool dry place for 3 Days if mold forms on top, carefully remove with spoon

Place covered jar in fridge and enjoy for a week to 10 days 

*If  you are not expecting guests halve or quarter the recipe 

Serve this meal with the Blanched Salad Recipe, posted on August 21 and beverages of your choice. I hope you enjoy this meal, share it with friends and family and toast to this glorious season of Summer! 

Nourishing Tuscan Hummus

While living in Italy, one late summer day, I was entertaining the thought of what to serve my guests for a lunch. I so wanted to impress them with my Cannellini Bean Stew graced with the addition of Sage, a Tuscan classic. 

It was still a bit warm out though and felt serving something refreshing was in order. So I cooked my Cannellini and turned them into Hummus.

Served with fresh loaves of bread from the Panetteria; A crisp Salad of Arugula, Spinach,Tomatoes and Red Onion; an assortment of Olives and several bottles of Barbera from a local Farmer. Oh yes, I was truly living La Dolce Vita, the sweet life!

Dry Cannellini Beans

Tuscan Hummus
Ingredients:
4 Cups of Cooked Cannellini Beans
2 Cloves of Garlic
2 Lemons Juiced
1 Tbl Umeboshi Paste
1 Tbl Chickpea Miso
2 Tbl Tahini Paste
4 Tbl Olive Oil
3 Tbl Spring Water
2 Tbl of Fresh Sage
Sea Salt to taste (optional) 
Fresh Ground Black Pepper 

Fresh Sage

Method:
4 Cups of Fresh Cooked or Canned Cannellini Beans Rinsed and Drained
Puree in Food Processor with crushed Garlic, Lemon Juice, Tahini, Water, Olive Oil
Then add the Tahini, Umeboshi Paste and Chickpea Miso and Puree
Add Sea Salt (if needed) and minced Sage Leaves and Puree

 Crudités Plate

Presentation:
Spoon into a beautiful serving bowl, drizzle with your finest Extra Virgin Olive Oil and freshly ground Black Pepper 
Serve with an assortment of Olives, fresh loaves of Bread, a tray of crisp Crudités and don't forget the Vino!


Enjoy and celebrate La Dolce Vita!