Month: July 2022

Crispy Tofu

Posted on by Bibo

Ingredients

  • Extra-firm tofu (water packed)
  • Cornstarch or potato/sweet potato starch
  • Salt & pepper (white or black)

Instructions

  • Drain the tofu and slice in half lengthwise, so you have two thinner slabs.
  • Wrap the tofu in paper towels and then clean dish towels.
  • Place wrapped tofu on a cutting board. Put another cutting board on top. Put something wide and heavy on top of that. A couple 1 lb. bags of beans is good, or a large bag of rice. Cans are NOT good, the weight will not be distributed equally across the tofu. You want something that has an area at least as big as the tofu itself.
  • Let the tofu rest for at least 30 minutes. An hour is even better.
  • Unwrap the tofu and place it on the TOP (ie, dry) cutting board. Not the wet one it was sitting on earlier.
  • Slice into pieces, about 1 1/2″ or so.
  • Sprinkle tofu pieces with a little salt and pepper, then dust with the starch. You only need a couple tablespoons of starch, but if you need a little more, use a little more.
  • Heat a good amount of grapeseed or sunflower oil in a large pan or wok. Oil is key here! If you want a lower-fat dish, be sure to use a slotted spoon to remove the cooked tofu. You can also try baking it on an oiled sheet, but I never do.
  • Brown the tofu in the hot pan. Let it get nice and golden/crispy on the bottom before flipping.
  • Gently turn so all sides make contact with the hot oil and get crispy. This will go faster toward the end because the pan will retain heat.
  • Remove to a paper-towel lined plate and then do whatever you want with it.

Tahini-Lemon Cauliflower

Posted on by Bibo

Ingredients

  • 1 head cauliflower
  • olive oil
  • smoked paprika
  • tahini, well-stirred (or the kind in the squeeze bottle)
  • a couple lemons
  • salt & pepper
  • big handful fresh flat-leaf parsley
  • optional: cooked or canned/drained chickpeas

Instructions

  • Preheat oven to 425. Line a large baking tray with silicone mat or parchment.
  • Chop cauliflower into small pieces. In a large bowl, toss chopped cauliflower with a good amount of olive oil, some smoked paprika, and salt.
  • Spread cauliflower on prepared tray and roast until done- you want it to be tender with some charred bits here and there.
  • Return cauliflower to the large bowl you used before. Drizzle over a good amount of tahini and the juice of at least one lemon, more if you want. Salt and pepper to taste. Stir and toss to combine thoroughly.
  • Finely chop the parsley and stir it in.
  • Test one more time for seasoning/balance.
  • To make a more substantial dish, stir in some cooked or canned/drained chickpeas.
  • This is good warm, room temp, or cold. Even better the next day.
  • Bibo recommends serving with flatbread or pita and a plate of fresh sliced tomato and cucumber!

Morning Glory Muffins

Posted on by Bibo

Based on King Arthur’s recipe

Ingredients

  • 1/2 cup raisins or dried cranberries
  • 2 cups flour – white, whole wheat, combo, or GF all-purpose
  • 1/2 cup brown sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/2 tsp. salt
  • 2 cups grated carrots
  • 1 large apple, grated – peel or not, up to you
  • 1/2 cup shredded coconut
  • 1/2 cup flax or hemp hearts (or wheat germ if not making GF)
  • 3 large eggs
  • 2 tsp. vanilla
  • 2/3 cup grapeseed, sunflower, or coconut oil – or a blend
  • 1/4 cup orange juice OR 3 TBS applesauce + 1 TBS lemon juice
  • 2 TBS white/cane sugar + 1/2 tsp. cinnamon (for topping)

Instructions

  • Preheat oven to 375. Put paper liner cups in a 12-cup muffin pan.
  • Pour 1 cup boiling water over raisins in a heatproof cup or bowl. Set aside to soak.
  • Grate carrots, set aside.
  • Whisk together dry ingredients (flour, sugar, baking soda, spices, and salt) in a large bowl.
  • Add carrots, coconut, and flax/hemp/wheat germ to dry ingredients.
  • Grate apple and add immediately to the dry ingredients. (Grating it right before it goes in helps prevent browning and mushiness.)
  • Drain raisins and add those too.
  • Combine flour and mix-ins well.
  • Whisk together wet ingredients (eggs, vanilla, oil, and OJ) in a small bowl or measuring cup.
  • Pour wet ingredients into dry and mix gently, just to blend. Don’t over mix.
  • Divide batter equally among the prepared muffin cups.
  • Sprinkle a little cinnamon-sugar topping over each muffin.
  • Bake about 25 minutes, or until a tester comes out clean. (Note: GF muffins will take a few extra minutes.)
  • Cool the whole pan on a wire rack for 5 minutes, then carefully remove each muffin and let them rest on the rack for at least another 5 minutes before eating.
  • These freeze well: Wrap individually or use well-sealed airtight freezer bags. Reheat in microwave for about 30 seconds.