I love this salad dressing. Works great as a dip with fried tofu too.
1 tbsp. peanut butter
3 tbsp. balsamic vinegar
1 tbsp. lemon juice
12oz soft tofu
3 tbsp. maple syrup
2 cloves garlic
1 tbsp. Dijon mustard
Blend well. I added some tamari and a bit of soy milk to thin it out.
Thursday, December 25, 2014
You can never go wrong mixing chocolate and peanut butter!!
From "Oh She Glows"
- 1 cup 100% natural peanut butter (smooth or crunchy)
- 3.5-4 tablespoons pure maple syrup, to taste
- 2 tablespoons coconut flour
- 1/4 tsp fine grain sea salt, to taste
- 6 tablespoons gluten-free rice crisp cereal
- 3/4 cup dark chocolate chips
- 1/2 tablespoon coconut oil
- Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
- Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
- Add salt to taste and stir in the cereal.
- Shape into small balls (I made about 17).
- In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
- With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
- Place balls in the freezer for around 6-8 minutes until mostly firm.
- Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a "sophisticated" design like the baking diva you are.
Monday, December 15, 2014
This recipe is SO GOOD!!!
- 1¾ pounds firm organic tofu
- 1 tablespoon extra virgin olive oil
- cornstarch to dust the tofu
- 3 tbsp vegan butter
- 3 tbsp vegetable broth
- 12 small shallots (12 ounces) thinly sliced
- 1 tsp crushed red pepper
- 1 garlic clove, crushed
- 3 tbsp chopped fresh ginger
- 6 tbsp soy sauce (you can combine sweet & light or just go for the traditional)
- 1/2 tsp sesame oil
- 2 tbsp maple syrup
- Fresh ground black pepper
- green onion, sliced
- Heat the olive oil in a large non-stick pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off excess, then add to the hot oil. Saute them in batches until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
- Remove the oil from pan and melt the butter and 3 tablespoons vegetable broth. Add the shallots, chiles, garlic and ginger. Saute on low to medium heat for about 10 minutes, stirring occasionally until the ingredients are soft. Next, add the soy sauce, sesame oil, syrup and fresh ground black pepper and stir.
- Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.
- I served it with rice noodles and stir fried veggys.