Recipes, 2.0

To my elders,

As you know, I have many cooking related endevours. I don't entirely understand how this ended up happening, as I am far too careless about my cooking when its just me, but these things happen. So today, I bring to you another round of Recipes. One vegetarian and one dessert this time.

General Tso's Tofu

Quite tasty, surprisingly easy to make, and don't add broth to boiling oil. Your smoke detector will go off. Learned that the hard way.

1 (12 ounce) box firm tofu, in 1" cubes (frozen and thawed, if desired)

1 egg (or egg equivalent (e.g., EnerG Egg Replacer), prepared)

3 tablespoons + 2 tablespoons water, divided

3/4 cup + 1 tablespoon cornstarch, divided

vegetable oil for frying + 3 tablespoons vegetable oil, divided

3 green onions, chopped

1 tablespoon minced ginger

1 tablespoon minced garlic

2/3 cup vegetable stock

1/4 cup granulated sugar

2 tablespoons soy sauce

1 tablespoon white vinegar

1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger, and garlic; cook for about 2 minutes. Be careful not to burn garlic.

3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.

4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Recipe from: VegWeb.com

Peanut Butter Chocolate Cake

This is, bar none (Sorry Aunt Isabel), the BEST cake I have ever had. It rich, its chocolate-y, and yes, it had cream-cheese-peanut-butter frosting. EPIC.

Cake: (which, by its lonesome, is ridiculously good)

2 cups all-purpose flour


2 1/2 cups sugar


3/4 cup unsweetened cocoa powder, preferably Dutch process


2 teaspoons baking soda


1 teaspoon salt


1 cup neutral vegetable oil, such as canola, soybean or vegetable blend


1 cup sour cream


1 1/2 cups water


2 tablespoons distilled white vinegar


1 teaspoon vanilla extract


2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.)

Peanut Butter Frosting (
Makes about 5 cups):

10 ounces cream cheese, at room temperature


1 stick (4 ounces) unsalted butter, at room temperature


5 cups confectioners’ sugar, sifted


2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Now, this cake is ALSO supposed to have a chocolate-peanutbutter glaze. But we found it a bit much. And really, with everything that's already in/on this cake, you really don't need it.

Recipe from: Smitten Kitten.

Bon Appetite!

-K

Mmmmmm

To my elders,

I bet you'd never have thought this would one day be the case, but I really enjoy cooking. I may have been a teenager who could make a total of Kraft Dinner, scrambled eggs and curry tuna (family favourite, for a future post), but I have slowly been building a (delicious) cook book of recipes. So say "thank you" to my friends who hold a weekly cooking club (vegetarian, experimental, often involves indian and mexican food) for providing me with a willing audience to test recipes on.

Mango-Avocado Salsa

(incredibly fresh tasting and especially good with pita)

1 mango

1 avocado

4 plum tomatoes

1 small red onion

1 jalapeno pepper

Handful of fresh cilantro

Olive oil

Lemon or lime juice

Dice mango, tomatoes, onion and avocado. Remove stems from cilantro and dice. Remove seeds from jalapeno and cut into small squares. Mix all ingredients in a medium size bowl with 3 table spoons of olive oil and 1 table spoon of lemon or lime juice. Stir and let sit 30 minutes (for flavours to mix).

Eggplant-less Ratatouille

(because I hate eggplant. Its slimy and gross. But ratatouille is amazing. Especially with fresh bread and some good cheese)

2 large zuccinis

1 large red onion

4 medium tomatos

2 green peppers

Olive oil

2 tablespoons each of:

Parseley

Basil

Garlic*

Oregano

Roughly chop the onion, and add it and olive oil to a large-ish pot over medium heat. Chop and add the zuccini, followed by the peppers and tomatos. Add a bit more olive oil. Add seassonings, stir, and let simmer over medium heat for 25-35 minutes. The vegetable juices will form a sauce.

*If using fresh garlic, add with onions.

Curry Potatoes

(possibly the more delicious potatoes I have ever eaten in my entire life. Super soft, super tasty, always a hit at pot-lucks, and I never have any leftovers to bring home. Good cold, better warm. Oh, and I always double the recipe. There can never be too much curry potatoes)

4 medium potatoes

1 shallott (sliced)

2tsp curry powder

2 tbsp coconut juice

1 cup vegetable broth

2 tsp soy sauce

Vegetable oil

Skin potatoes, rinse, dice.

Pan fry in vegetable oil (about 3 tbsp) until slightly brown. Set aside.

In a large skillet, heat 2 tbsp vegetable oil, curry powder and shallot.

Add potato back in. Stir until well mixed.

Add vegetable broth. Bring to boil. Reduce to medium low. Add coconut juice.

Stir occasionally until sauce thickens (about 20 minutes).

Bon Appetite.

-K