One thing I know about tofu is that the simplest changes before you cook it can change it drastically. For example a recent experiment in deep frying, One block of Tofu frozen over night, one raw just pressed a little to get the water out.
In my opinion, you MUST freeze if before frying. (thawing and slicing beforehand of course) If you toss raw tofu in the fryer, it just becomes gooey and egg like... the whole thing is a mess. Breading the raw, just seals in the gooey insides. If you don't like weird textures... DO NOT try frying the raw.
Once you've gotten them to a nice golden brown, toss them into buffalo sauce. You'll love it!
29.5.07
Recipe 1: TVP Grape Leaves
This one is a tough one to explain because there are no measurements, it's all just eyeballing and guessing, and just knowing how you want it to taste. It's a recipe passed along to me from my Grecian relatives, this is how I've made it my way.
Brown Rice
Onion
lemon juice
Garlic Cloves
Dill (fresh or dried)
Coarse Salt
Black Pepper
Extra Virgin Olive Oil
Grape Leaves (picked from your back yard, or bought jarred at the store)
TVP (Texturized Vegetable Protein) dehydrated
Start by filling a large bowl with cool water and placing the leaves to soak for 2 hours+, be sure to freshen the water at least once (especially if using pre-packaged leaves-- this pulls the salt out)
Depending on how many leaves you plan on making measure out the TVP into a bowl, add a mixture of water and lemon juice to hydrate for about 15 minutes.
Warm a pan of olive oil. Finely chop the onion and mince garlic, then add to the oiled pan. Cook until garlic begins to speak.
Add rice maybe about 3-5 cups (this is the tricky part, because this is where I really guess on measurements) be sure to add water (normally there are juices from the meat so you need to replace them) cook rice to where it looks like it's about half way done.
Add dill, salt, pepper to the TVP mixture and combine it with the rest of the ingredients.
remove from heat.
in a dutch oven (or big pot) line the bottom with an olive oil and lemon juice mixture, then a layer of large leaves, this protects the rolls from scorching. Then add another layer of oil to coat the leaves.
then stuff and roll leaves. I am not allowed to give out my families method of rolling, so that bit you'll have to do on your own (sorry) but just know that you MUST roll them tight or they will become a mess! **
**I was nice and found this guys method from About.com
"Here comes the tricky part: rolling the leaves with the mixture. It's easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your dutch oven or large saucepan. Place a grape leaf side down. Place about 1 to 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller. "
as you roll, you can place the leaves directly in the pot, making sure they are close together, then, depending on how many you are making, add another layer of oil and lemon juice, a layer of large leaves, oil, and continue.
Once all rolls are in the pot, place a heavy plate on top of the layers and fill the pot with lemon juice and water, just over the leaves. bring to a boil.
reduce heat and allow to simmer for about an hour. be sure to check so that there is enough water to completely cook the rice, and soften the leaves for eating. Nearing the end of the hour you can allow the water to reduce down, and if more liquid is needed use lemon juice.
after the hour, check a leaf... I prefer the taste method (I just can't wait!)
To store/serve I add more lemon juice on top.
Brown Rice
Onion
lemon juice
Garlic Cloves
Dill (fresh or dried)
Coarse Salt
Black Pepper
Extra Virgin Olive Oil
Grape Leaves (picked from your back yard, or bought jarred at the store)
TVP (Texturized Vegetable Protein) dehydrated
Start by filling a large bowl with cool water and placing the leaves to soak for 2 hours+, be sure to freshen the water at least once (especially if using pre-packaged leaves-- this pulls the salt out)
Depending on how many leaves you plan on making measure out the TVP into a bowl, add a mixture of water and lemon juice to hydrate for about 15 minutes.
Warm a pan of olive oil. Finely chop the onion and mince garlic, then add to the oiled pan. Cook until garlic begins to speak.
Add rice maybe about 3-5 cups (this is the tricky part, because this is where I really guess on measurements) be sure to add water (normally there are juices from the meat so you need to replace them) cook rice to where it looks like it's about half way done.
Add dill, salt, pepper to the TVP mixture and combine it with the rest of the ingredients.
remove from heat.
in a dutch oven (or big pot) line the bottom with an olive oil and lemon juice mixture, then a layer of large leaves, this protects the rolls from scorching. Then add another layer of oil to coat the leaves.
then stuff and roll leaves. I am not allowed to give out my families method of rolling, so that bit you'll have to do on your own (sorry) but just know that you MUST roll them tight or they will become a mess! **
**I was nice and found this guys method from About.com
"Here comes the tricky part: rolling the leaves with the mixture. It's easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your dutch oven or large saucepan. Place a grape leaf side down. Place about 1 to 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller. "
as you roll, you can place the leaves directly in the pot, making sure they are close together, then, depending on how many you are making, add another layer of oil and lemon juice, a layer of large leaves, oil, and continue.
Once all rolls are in the pot, place a heavy plate on top of the layers and fill the pot with lemon juice and water, just over the leaves. bring to a boil.
reduce heat and allow to simmer for about an hour. be sure to check so that there is enough water to completely cook the rice, and soften the leaves for eating. Nearing the end of the hour you can allow the water to reduce down, and if more liquid is needed use lemon juice.
after the hour, check a leaf... I prefer the taste method (I just can't wait!)
To store/serve I add more lemon juice on top.
Ahoy Soy! Protien Power!
It's already known that soy is a viable source for protein, but if you are like most people I know that word... SOY, frightens the hell out of you. A more frightening word... TOFU, then there are others TVP, Tempeh, Seitan (although that ones not soy). Not one of these products is something to fear, I've logged countless man hours on the web, my nose buried in cookbooks, and annoying my vegan and vegetarian friends about the different uses of each one of these. Their versatility, for me, has made cooking an adventure and it caters to my impatient disposition. More often than not the prep-time for these dishes trumps the length of the cooking time. You can sneak these power foods into most anything you can imagine to make! (just be careful when entertaining... be mindful of soy allergies and wheat gluten intolerances) Never having been much of a meat eater and a carb lover, I am sure my diet was lacking the protein that it needed. I would always be hungry, never satisfied for long... but once I started infusing more soy protein sources into my diet, cravings stopped, energy levels boosted, I even lost a couple pounds. More than that, I know that I am putting something good in my body and I know exactly what when into preparing them for me... I felt detoxified.
At first I was looking for recipes to tell me exactly what to make, but when I tried them, they weren't bad but they just seemed like health food. I'm an American, I want to eat something hearty! It's obvious I'm not the only one who thinks this way since we are tipping the scale as one of the most obese countries. So I used them as a guideline, more so to get cooking times and really, just a feel for what others were doing in their kitchens. What I quickly realized was that I needed to keep cooking the foods I loved, I'd just have to figure out a way to make it work modify them for myself, and so that I could introduce this way of eating to my soy-shy family. So far, it's worked!
At first I was looking for recipes to tell me exactly what to make, but when I tried them, they weren't bad but they just seemed like health food. I'm an American, I want to eat something hearty! It's obvious I'm not the only one who thinks this way since we are tipping the scale as one of the most obese countries. So I used them as a guideline, more so to get cooking times and really, just a feel for what others were doing in their kitchens. What I quickly realized was that I needed to keep cooking the foods I loved, I'd just have to figure out a way to make it work modify them for myself, and so that I could introduce this way of eating to my soy-shy family. So far, it's worked!
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