Broccoli and Tofu in Spicy Peanut Sauce and Nasoya's Tofu U

As a vegetarian, tofu and soy have a strong presence in my diet. I was recently contacted by Nasoya, a tofu manufacturer, to see if I would be willing to participate in and advertise their Tofu U program (note: I was compensated with a coupon for one free Nasoya item). Being that today is Monday, and Meatless Mondays are a new trend in the food world, I felt today would be a great opportunity to talk about tofu! 

As with any food item, I believe in eating tofu in moderation. Eating whole, unprocessed soy (tofu, edamame, tempeh) has been shown to reduce heart disease, diabetes, provide calcium for bone health, and many other diseases. Though I have found conflicting studies about soy's estrogen hormones, there is evidence that soy doesn't identically mimic these qualities, and the benefits far outweigh the risks. As I said, I believe in soy in moderation, and in it's whole form - like Nasoya Tofu! 

When I cook with tofu, I prefer to use it in Thai, Chinese, Indian and Middle Eastern applications, which means I generally choose extra-firm tofu. However, tofu can be used as a cream substitute or in smoothies, and soft tofu is a common substitute for that. Throughout the week, I'll be posting some of my favorite tofu recipes, with a recap and giveaway on Friday! In the mean time, I invite you to check out Tofu U where you can learn all about tofu and soy, and even pledge to cook with tofu once a week for the next month, which makes you eligible for a Tofu U shirt or shorts. You'll even get some coupons - so sign up now!

Broccoli and Tofu in Spicy Peanut Sauce

adapted from Mollie Katzen's Enchanted Broccoli Forest

Sauce:

1/2 c. natural, unsweetened peanut butter

1/2 c. hot water (or vegetable stock)

1/4 c. cider vinegar

2 tbsp. molasses

1/2 tsp. cayenne pepper

1 bunch of fresh broccoli, cut into florets

1 tbsp. canola oil

4 garlic cloves, minced

1 lb. extra firm tofu, pressed and cut into 1/2" cubes

1 bunch thinly sliced scallions

1 c. coarsely chopped peanuts

2-3 tbsp. tamari (dark soy)

To make the sauce:

In a small saucepan, whisk together peanut butter and stock until melted together.

Whisk in remaining ingredients, keep over low heat and set aside.

Heat a wok or large, deep skillet over medium-high heat. 

Add oil and half of the garlic, salt lightly.

Saute' for 1 minute, do not let garlic burn.

Add tofu cubes, stir fry for 5 minutes, constantly tossing to ensure it doesn't burn.

Transfer tofu and garlic mixture to the saucepan with peanut sauce, gently mix.

Wipe wok out, return to the stove.

Add oil and remaining garlic, salt lightly and add scallions, black pepper and broccoli. 

Add tamari and peanuts, toss and stir fry until broccoli is tender but still bright green.

Pour tofu and peanut sauce over broccoli, gently toss everything.

Serve over any grain, like rice or quinoa. 

Broccoli and Dill Raita Slaw

During the holidays, I was benched due to my food aversions and sicknesses. I spent most of my time on the couch, snuggled up with my dogs, and watched hours upon hours of TV. My husband was more than happy with this arrangement, which generally consisted of Food Network during the day, and NCAA Bowl Games at night. 

While I used to watch Food Network like it was going out of style, I found that it was pretty redundant, and I was getting tired of many of the chefs on TV. I probably hadn't turned on the channel in a few years, but since I couldn't muster the energy to cook, I found that watching them cook was second best. What I found were many new chefs that I had never seen before, including Aarti Sequeira a Next Food Network Star winner. One of the episodes I watched contained this slaw recipe, which she served with a brisket and Mac and Cheese. I thought the slaw looked delicious and easy for a weeknight, but didn't care for the other dishes. I printed up the recipe, and stuck it in my binder, waiting for my desire to cook to return.

When I was working on my menu last week, I found this recipe in my binder and decided to try to brainstorm a vegetarian meal in which it would fit. Aarti is Indian, and though the slaw isn't overwhelmingly Indian in flavors, I decided to use other Indian elements to complete the dish. I love slaws on burgers, so I took the basic elements of a burger, and made them both Indian and vegetarian. For the bun aspect, I made a sun-dried tomato and garlic naan. The tomatoes were a last minute addition, but I have an abundance in the pantry - this recipe will be coming soon. For the burger, I thought of my favorite Indian dish - Chana Masala, a spicy tomatoey chick pea mixture. I used those same spices and created a chick pea patty to place on the naan, and top with the slaw. It was an absolutely delicious meal, and terrific compliment to the sweet slaw. 

Though I've kind of stopped watching the Food Network again, I am glad to see some new, fresh content, and find myself looking up recipes for the shows I saw often! Do you still watch Food Network? Who are some of your favorites? 

Broccoli and Dill Raita Slaw

adapted from Aarti Sequiera

3/4 c. 2% Greek Yogurt

Juice and zest of 1 lemon

1/4 c. cilantro, roughly chopped

1 tbsp. fresh chopped dill

1 garlic clove, grated

1 tsp. ginger root, grated

1 scallion, sliced thin

1 10 oz. bag broccoli slaw 

1/4 c. dried cranberries

1/4 c. almonds, roughly chopped

Salt and white pepper, to taste

In a large mixing bowl, whisk together yogurt, lemon zest and juice, cilantro, dill, garlic, ginger and scallion.

Add broccoli slaw and toss to coat.

Season with salt and pepper, taste and adjust.

Add cranberries and almonds, gently toss to distribute.

Refrigerate for 30 minutes, toss before serving, serve chilled.

Tandoori Grilled Vegetable Kebabs

When I tell people our dinner comes from the grill a few times a week, they are a little perplexed. Most people associate meat with the grill, and have a hard time coming up with vegetables or starches that make for great grilled meals. This side dish is so innovative, taking simple vegetable kebabs to a new level of deliciousness! 

Though my husband isn't a fan of cauliflower, I keep trying to find new ways to prepare it, with the hopes that maybe he'll find something he likes. I don't push it on him, I always mention he can slide his onto my plate, but this time he said he'd try them... and I think it was a success! 

These kebabs were so easy to make and the leftovers were just as delicious the next day. I served them with naan, yogurt, mango chutney and grilled tofu made with the extra marinade from the kebabs. 

Tandoori Grilled Vegetable Kebabs

slightly adapted from Veggie Belly

10 bamboo skewers, soaked in water for 30+ minutes

1 head of broccoli, cut into florets

1 head of cauliflower, cut into florets

1 orange bell pepper, cut in a 1" dice

10 grape or cherry tomatoes

marinade:

1/2 c. plain greek yogurt

Juice of 1 lemon

1 tbsp. EVOO

1 garlic clove, minced

1 tsp. grated fresh ginger

1 tsp. garam masala

1 tsp. paprika

1/2 tsp. turmeric

1 tsp. corriander

1 tsp. cumin

dash of cayenne

salt and cracked black pepper

Bring a large pot of water to a boil, salt heavily.

Add broccoli and cauliflower florets, boil for 30 seconds.

Drain into a large colander and rinse with cold water until no longer warm.

Dry well, set aside.

Whisk marinade in a large bowl, add cauliflower, broccoli, tomatoes and peppers, gently mix and place in the refrigerator for 30 minutes.

Heat grill to 400*

Remove vegetables from the fridge, skewer and place on the grill.

Cook for about 2 minutes per side, rotating to char the outside of the vegetables, for 6-8 minutes total.

Remove and serve immediately.

Spinach and Emmenthaler Quiche Tart, Broccoli and Cheddar Quiche Tart

For our final brunch item I made two quiche varities. I was going to make them in pie plates like normal, but one of my pie plates was at JJ's parents house. A few weeks ago I told JJ how convienient it would be if pie plates had removable sides like tart pans. I had a lightbulb go off during my pie plate fiasco - what if I use the tart pans for quiche! They would be bigger, but easier to cut and they would cook faster. The tart pans worked like a charm, and I will probably use them from now on when I make quiche!

Spinach and Emmenthaler Quiche Tart

&

Broccoli and Cheddar Quiche Tart

2 10" pie crusts:

3 1/2 cups AP flour

1 tsp. salt

1 tbsp. sugar

2 sticks of butter, frozen

2 tbsp. shortening

1/2 cup ice water

Spinach and emmenthaler filling:

1 cup chopped spinach, drained well

6 eggs

1/2 cup milk

4 oz. shredded emmenthaler cheese

1/2 tsp. salt

1/2 tsp. pepper

Pinch of nutmeg

1/2 yellow onion, minced

Broccoli and cheddar filling:

1 cup chopped steamed broccoli florets

6 eggs

1/2 cup milk

1 cup shredded cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

Dash of tobasco

1/2 yellow onion, minced

Make the tart crusts first.

Add flour, salt and sugar to a large bowl. Whisk with a fork.

Cut butter and shortening into flour in pea sized pieces.

Add water and use a fork to mix until dough just comes together in a ball.

Wrap in plastic wrap, refrigerate for an hour (or overnight)

Preheat oven to 400 degrees.

Roll out tart crust, place in tart pan. Place tart pans on cookie sheets.

In large mixing bowls, whisk together eggs and milk.

Add cheeses, vegetables and spices, whisk to combine.

Pour into tart pans.

Bake for 25-30 minutes, or until puffy and set.

Cool for 5 minutes, pop out of tart pan.

Slice and serve immediately.

Farfalle with Roasted Broccoli and Red Pepper Pesto

I wanted to make something light and simple to go with the meatloaf last night, so I went with a pasta dish. I decided to add broccoli, but rather than steam it, I roasted it. For the pesto, I had some red pepeprs and sun dried tomatoes, so rather than choose between the two, I used both. I think it's my new favorite non-basil pesto! This dish is simple, flavorful, and could be a meal all by itself.

Farfalle with Roasted Broccoli and Red Pepper Pesto

1/2 lb. farfalle (I use Barilla plus)

1 head of organic broccoli florets

parmesan cheese, for garnish

pesto:

1 fresh roasted red pepper

10 sun dried tomatoes

1 garlic clove, chopped

1/4 c. pine nuts

1/4 c. parmesan cheese, grated

10 basil leaves

1 tbsp. tomato paste

1 tbsp. EVOO

1-3 tbsp. vegetable stock

salt and pepper

pinch of crushed red pepper flakes

Preheat oven to 400 degrees.
Toss broccoli in salt, pepper and EVOO on a lined baking sheet.
Roast for 15-20 minutes.
Cook pasta, drain and put back in pot.
In a blender or food processor, add all pesto ingredients (except stock) and process until smooth.
Add stock to reach desired consistency.
Pour over pasta.
Add broccoli to pasta, toss.
Plate and garnish with parmesan.


A Year Ago: Appetziers for Mom's Cancer Free Tea Party
Tomato and Goat Cheese Tea Sandwiches
Gorgonzola Stuffed Spanish Olives
Cucumber and Herbed Cheese Tea Sandwiches
Caramelized Pear and Walnut Profiteroles
Chicken, Artichoke and Red Pepper Tapenade
Caprese Skewers with Balsamic Reduction

Creamy Broccoli and White Bean Soup

Broccoli is one of my favorite vegetables. I love creamy broccoli soup, but I don’t like to add cream to soup, or use a roux, made with lots of butter because the calories and fat really add up! In order to give this soup a creamy texture without added fat, I used pureed cannellini beans. They keep the consistency of the soup velvety, don’t alter the color, and add a nice texture. I like to puree 2/3 of the broccoli and leave some with a bit of texture, but you can puree it all, or leave it chunky. I serve with with beer bread for a delicious, warm, wholesome vegetarian meal.

Creamy Broccoli and White Bean Soup

1 head of broccoli, steamed
1 15 oz. can cannellini beans, drained
1 tbsp. EVOO
1 yellow onion, grated
2 garlic cloves, grated
2 c. vegetable or chicken stock
1/2 c. skim milk
¼ tsp. dried oregano
Salt and Pepper


Garnishes:
Cheddar Cheese
Scallions
Sour Cream
Crumbled Bacon


Heat a large soup pot over medium heat.

Add EVOO, onion and garlic. Sauté for 5 minutes.

While onions and garlic cook, add stock and 2/3 of the broccoli to a blender. Puree.

Pour into the pot with the onions and garlic.

Put the cannellini beans in the blender with the milk, puree.

Pour into the soup.

Chop the remaining steamed broccoli to desired size, add to pot.

Add oregano, taste for seasoning.

Bring to a bubble. Plate, serve with toppings.

A Year Ago (I forgot to do this for a few days):

Country Challenge - Thailand - Green Curry with Tofu

NASCAR Challenge - California - Butternut Squash and Caramelized Onion Tart & Spinach Citrus Salad

Inaugural Tuesday's With Dorie - Pecan Sour Cream Biscuits

Artichoke Lasagna Rollatini and Sun Dried Tomato Stuffed Chicken