Change
Author Archives: leeyinger
Pistachio Chocolate Mousse
Love,Eric Sanae
Here’s the recipe:
24 ounces of silken firm tofu, well drained.
½ cup maple sugar
1 pinch sea salt
½ cup soy milk (unsweetened)
9 ounces grain-sweetened chocolate chips – semi sweet also works
½ cup ground pistachios
Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.
Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.
Add vanilla extract and continue to blend for a few minutes.
Add ½ cup pistachios and process until well combined.
Transfer mixture to glass or ceramic container and chill for a few hours.
Serve in individual serving bowls topped with crushed pistachios.
YUMMY!
Orange Pan Glazed Tempeh
This dish has become one of my favorite tempeh recipes and it can be made in only 30 minutes…how’s that for fitting into a busy life? I added roasted kabocha squash, steamed kale and good old short grain brown rice. The pickle is “Crimson Kraut” a mild Kimchi made by Hosta Hill. Hosta Hill also made the tempeh I used for this recipe. Learn more about them at this link
So here is the recipe for Orange Pan Glazed Tempeh:
1 cup freshly squeezed orange juice
1 Tablespoon freshly grated ginger
2 Teaspoons tamari (or shoyu)
1 ½ Tablespoon mirin
2 Teaspoons maple syrup
½ Teaspoon ground coriander
2 small cloves garlic, crushed
10 ounces tempeh (or extra firm tofu)
2 Tablespoons olive oil (use light as extra virgin will smoke)
½ lime
Optional – cilantro
1) Squeeze juice and place it in a small bowl.
2) Grate the ginger over the bowl making sure to add the juice.
3) Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.
4) Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)
5) Heat the olive oil over medium heat until hot but not smoking.
6) Add the tempeh and sautee for about 5 minutes on each side until golden brown.
7) Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.
8) Make sure to turn the tempeh while the sauce reduces to prevent sticking.
9) Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.
10) Add lime juice and cilantro if desired.
Applesauce Corn Muffins
Try these applesauce corn muffins…they are sure to put a smile on you face!
1 cup organic corm meal
1 cup brown rice (for gluten free) or whole wheat pastry flour
1 tsp baking soda
1/2 tsp sea salt
1 cup unsweetened applesauce
1 cup soy, almond or rice milk
1/4 maple syrup
4 Tbls Safflower oil
Mix dry ingredients together then add applesauce, milk of choice and oil. Mix well and then divide into 12-14 muffin cups. Bake at 325 for 15-20 minutes or when a toothpick inserted into muffin comes out clean.
ENJOY!
Banana Burritos
Best to use all organic foods whenever possible
1 medium banana
1 flour tortilla – you can find rice tortillas for children with gluten sensitivity/allergies
2 tablespoons nut butter – I make my own almond butter which is the favorite at my house
1 teaspoon mixture of pure maple sugar and cinnamon
1 tablespoon raisins
1 teaspoon chopped nuts
Spread the nut butter all over the tortilla. Place the banana on one edge of the tortilla. Sprinkle the maple sugar/cinnamon mixture and chopped nuts over tortilla and roll up. Some of you may also want to top this off with some tofu whip or whipped cream! Trust me they will love making these and eating them… AND they could grow up to be as silly as my children did (see photo of Patrick’s graduation party below)
Rice Krispy Treats
3 cups toasted brown rice cereal (Barbaras or Erewhan)
1 cup brown rice syrup
½ cup almonds, peanut butter or Tahini
1 tsp sweet miso
Variations:
½ cup golden raisins
Roll balls in chopped toasted nuts
1) Combined rice syrup, nut butter and sweet miso in small pot. Heat on low flame until well blended.
2) Pour over rice cereal and mix well.
3) Roll into 1” bals or press firmly into 8” x 8” glass dish. Let sit until cool.
The balls are very sticky so it is wise to drop spoonfuls of mixture onto parchment paper and allow to cool a bit before trying to roll into balls.
Give this recipe a try and make it with your children it will be a blast!
Tofu Nut Balls
½ cup uncooked short grain brown rice
1 cup water
2 Tblsp shoyu
½ lb firm tofu
½ cup ground almond
½ cup whole wheat bread crumbs
Sea salt to taste
1-2 Tblsp sesame oil
1 cup safflower oil (it is less likely to burn)
1) Wash, rinse and soak the rice.
2) Place prepared rice and water in small saucepan. Bring to a boil, cover and lower heat cooking for 35-45 minutes until rice is very soft.
3) Place shoyu and ½ the tofu in a blender and then add about ¾ of the cooked rice. Blend into a thick paste.
4) Place remaining tofu in a large bowl. Add the blended mixture to the bowl along with the bread crumbs and almond meal. Mix well, then add the remaining rice and sea salt to taste.
5) Make small balls with your hands or flatter batter and use cookie cutters for special shapes.
6) Pan fry balls in the sesame oil for 15 minutes or pan bake them at 350 for 30 minutes.
Boo-Ya Black Bean Burgers
Boo-Ya Black Bean Burgers! They are simply delightful with a bit of secret sauce on top oh my.
So simple to make here is my recipe but you can make adjustments to taste.
1 ½ cup organic black turtle beans – washed and soaked overnight
1 cup cooked organic millet and corn – see millet post for directions
¼ cup organic whole wheat pastry flour
1 organic sweet onion finely chopped
2 large organic carrots finely chopped
2 stalks organic celery finely chopped
½ cup finely chopped fresh organic parsley
Organic Olive oil
- Cook beans with 2inch piece of soaked kombu in just enough water to cover for approximately 45 minutes or until soft. Check the beans as they cook and add water if needed to prevent sticking on bottom of pot.
- Cook millet and corn as directed (see previous post)
- Chop carrots, celery and onions and sauté in 1 tblsp. olive oil until soft.
- Mash cooked beans with potato masher until about half the beans are mashed. I like to leave some beans for texture and appearance.
- Add the millet, vegetables and mix well.
- Sprinkle the pastry flour over mixture and blend in thoroughly.
- Form bean paste into patties and cook on medium heat in enough olive oil to prevent sticking.
- Turn burgers after approximately 5 minutes (or when brown but not burned).
I use my spatula to continuously shape the bean paste into patties. The millet and flour are nice binding agents and add flavor. Keep patties warm in oven until all are cooked. Top with pumpkin seed sauce or tofu cream…yummy!
Sweet Corn Millet Croquettes
3 ¼ cups boiling water
1 cup millet, washed and soaked overnight
2 cups sweet corn
1 small onion diced small
1 grated carrot
1 clove garlic, minced
1 tsp umeboshi vinegar, or to taste
½ tsp shoyu or tamari sauce
½ cup scallions or parsley
Olive oil
1) Heat small amount of oil in a heavy skillet medium high heat
2) Add the millet and sauté 2 minutes stirring constantly
3) Add onions and sauté another 2-3 minutes stirring constantly
4) Add garlic, carrots and continue sauté 2-3 minutes adding corn to combine all ingredients
5) Add boiling water to millet mixture and turn down to low, cook for about 30 minutes checking often to see millet is not sticking to bottom of skillet. Add more water if needed
6) Once cooked add parsley or scallions and mix thoroughly. Allow to cool so you can handle millet mixture.
7) Place half the mixture in a food processor and blend until paste then add back into remaining millet.
8) Form the mixture into 6 equal sized croquettes
9) Heat oil in skillet and add croquettes, cook 5 minutes on each side.
10) Remove from pan and set in warm oven
Chive Mayonnaise
1 cup veganaise
1 small bunch chives snipped small
1 tsp lemon juice or ½ tsp umeboshi vinegar
1 Tblsp olive oil
Pinch sea salt
Mix together ingredients and use to top millet croquettes.
Homemade Amasake
Homemade Amasake
4 cups organic sweet brown rice
6 cups spring water
½ cup Koji (we will talk a bit more about Koji promise)
1) Wash the rice and soak it in the water overnight.
2) Place rice and soaking water in a pressure cooker and bring the pot to pressure. You can do this in a regular pot as well just watch the rice closely to make sure it does not stick to the bottom of the pot. Once the pressure cooker has reached pressure reduce the heat and cook for 45 minutes.
3) Remove from heat and allow pot to sit until the pressure is reduced naturally. Remove the lid and place the rice in a glass or stainless steel bowl.
4) When the rice has cooled to a little warmer than body temperature mix the Koji into the rice.
5) Put approximately 1 inch of water in a large pot and bring to a boil. Reduce heat to a simmer.
6) Place the bowl of Sweet Rice and Koji into the larger simmering pot. Cover the bowl with a plate or lid. Allow the rice mixture to ferment in this warm environment for 4-6 hours. Check periodically and mix so the temperature is keep fairly even throughout the rice.
7) Once the rice has become sufficiently fermented and has become very sweet, place the Amasake in a pot and bring it to a boil to prevent any further fermentation. If the Amasake continued to ferment it would turn sour.
8) After the Amasake comes to a full rolling boil remove it from the heat to prevent burning. If you would like a smooth consistency place the Amasake in a blender and puree it.
9) You and eat it plain or add fruit puree/juice to flavor it further. Amasake will keep for 6-10 days in the refrigerator. It also freezes well.
So there you have it…clean, simple and sweet!
Peace and Happy Cooking!
Here’s a photo of Amasake Plum Pudding with blanched almond and black sesame seed flower. Photo taken by Marty…thank you Marty we love you!
Kira's Good Eats Kitchen 