I’ve posted a recipe for this tofu–or at least a variation of it–in the past but I made it for staff lunch today and thought I’d re-post it because it is so easy and delicious to make. Sometimes I eat it as a salad component but today I ate it on a sandwich with toum (my chickpea version of Lebanese garlic mayo), vegetables, and whole grain bread. Follow the links in this paragraph for the other components, and the tofu recipe is below.
So this is a variation of a variation of a variation…but geeze ‘o man is it good. What, you may wonder, am I talking about. Garlic mayonnaise and it’s many variation. The south of France (and Italy and Spain) have Aioli (the French word for garlic is ail), in the Middle East there is the potent Toum (which simply translates as garlic), and in Greece there is Skordalia (not sure of the etymology of this one). And then there’s my most recent version I’ll call beaonnaise [sic]. But I’m jumping ahead. I love to eat a sandwich at lunch, and I also love the flavor of garlic. And in my continued effort to eat healthier (minus the eggs and low grade oil in most mayonnaise) I made this and it is really easy (and super delicious). I just recently found out that beans–and especially chickpeas–contain lecithin, which of course is the same emulsifying agent that is in egg yolks. And we all know that beans in general are really good for you, and so is olive oil, so I replaced the egg yolk with chic peas. Delicious. You can cut down on or increase the amount of garlic as you like, and with the aid of a blender this will take about 2 minutes to make. And because there are no raw egg yolks this will last a while in the fridge…but it likely will not because it is so delicious.
Okay…so a bit of clarification. This is not ice cream in the classic sense in that it does not contain cream, but it is without doubt delicious. And while it may only take you a couple minutes of prep time it will actually take longer than five minutes because it has to freeze. But, on the other hand, even a person the claims not to be able to cook can make this in the same amount of time as a pro. Now here’s the really special part…it really does only contain two ingredients: ripe bananas and strawberries. Yes, I was as dubious as you likely are now reading this, but it is really good (the key, no doubt, is to have ripe fruit for sweetness. I had heard of this before but came across it today at this post at TreeHugger. The recipe, while having just two ingredients, also employs only three simple steps: dice/slice the fruit, freeze it, and puree it. The resulting dessert tastes more like frozen yogurt or a smoothy than it does ices cream, but it really is delicious (and healthy, too!). Anyhow, below is the basic recipe.
Slice four ripe bananas and halve eight ripe strawberries. Lay the fruit in a single layer on a plate or small baking sheet and freeze the fruit. Depending on your freezer this can take up to an hour or longer. Transfer the fruit to a food processor and puree it until it is smooth and creamy. If it becomes warm and begins to melt (from being processed) return it to the freezer for a few minutes before serving.
Okay, so maybe this will take more than five minutes, but not more than ten. And while I made this with cauliflower this could easily be adapted to other vegetables as well. The key factors are onion, garlic, spices, and caramelizing the vegetable. It is really easy, and this is how I made it.
Slice as much cauliflower as you’ll eat about 1/4″ thick. Heat a heavy skillet over medium heat with a few tablespoons oil (I used olive oil). When the pan is hot but not smoking, add the cauliflower in a single layer; it should begin to sizzle a bit when it hits the pan; if it seems too hot reduce the heat. While the cauliflower is cooking, slice a small onion. Turn the cauliflower over (it should be browned on one side) and sprinkle the onion in the pan. As the cauliflower and onion cooks, mince a clove or two of garlic and add it to the pan with a teaspoon or two of curry (or whatever spices you like) along with a pinch of kosher salt. Shake the pan to toss everything in the spices and garlic, allow it to cook for another minute, then shake the pan again. Cut a lemon in half and squeeze its juice over the cauliflower and shake the pan again. Transfer everything to a plate and eat it as a healthy snack, a component to a salad, or as a side dish (I ate it as a side to Lebanese-style lamb and brown rice; click here for recipes). The cauliflower is delicious hot, at room temperature, or chilled.
I’ve posted this in the past but not in a while so I thought I would re-post it. This is one of my favorite Asian recipes. It is really easy to make and really delicious (and nutritious, too). The only difference in the recipe pictured and the one written below is that I used a variety of vegetables (instead of just broccoli) and didn’t blanch them before stir-frying. Anyhow if you are a carnivore you wont even miss it not having meat (well, maybe).
So yes, these little vegetarian/vegan nuggets are as good as they look (bet you can’t eat just one). And yes (as usual) they are really simple–exceedingly simple–to make. They are not only a play on the classic falafel and taratoor sauce (chickpea fritters and sesame-garlic sauce), they are actually a variation of an earlier post for this recipe (broccoli falafel, click here for that recipe). This, of course, is only a guide (as usual, as well). You can add or delete whichever vegetable you have at hand or like (haricots verts, by the way are just fancy words for a French-style green bean; though any will do in this recipe). And the taratoor sauce is a play on the classic Lebanese tahini-garlic sauce. In this version I added a couple roast red peppers (I used canned this time of year, but in the summer months I’d use fresh; click here to learn how to roast a fresh pepper). For the spice in the taratoor recipe I–being from Buffalo–used Frank’s Hot Sauce (the same sauce that goes into chicken wing recipes), which is a rather mild sauce; if you choose a spicier sauce you may consider to reduce the amount. Anyhow, as mentions, these are really easy and super-delicious (addictingly delicious). Recipes are below.