It’s Spicy Tofu! Okay, no big deal. But this is a quick meal to prepare and it’s very tasty. With six slices of extra-firm tofu (nothing but homemade here), I stir fried onions, chopped mushrooms, Korean radish kimchi (Kkakdugi 깍두기), sesame seeds and sesame seed oil. Add rice and a salad and you’ve got an amazing protein-rich meal!
A week ago I got the most awesome gift from my kids, a cookbook: Vegan Yum Yum. I’ve not had a lot of time to cook, but it is Sunday morning, so no excuses. I’m fascinated at how easy it is to make biscuits.
- 1 cup Whole Wheat Flour
- 1 1/4 cup All-purpose Flour
- 4 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 3 tablespoons Earth Balance Organic Spread
- 1/4 cup okara
- 1/4 cup Applesauce
- 1 cup Soy milk
- 1 teaspoon Apple Cider Vinegar
Preheat the oven to 450ºF. Sift the flours, baking powder, baking soda and salt together and mix well. Add the Earth Balance, applesauce and okara and mix well. Add the soy milk (I used homemade!) and apple cider vinegar. You’ll have a sticky dough in no time!
On a flour covered work area, roll the dough to about one inch thickness. Use a glass or cup to create the circles of dough. Place those on a parchment paper covered baking sheet. Bake for 15 minutes. That’s it.
While that was baking, I fried up some homemade tofu and topped it with a special sauce. Check this out. I took applesauce, six pitted dates with a bit of soy sauce and water and processed it with our ninja blender. I dropped the sauce on the sauted tofu and let it cook until it was golden brown. It gave a great flavor to the tofu. Experimentation is the key to cooking!
As I was cooking this morning I thought about what a fantastic asset we have. The human mind is capable of not just being a computer that follows algorithms to achieve an end. We make connections and innovate new solutions. I’m reading a great book right now by Michio Kaku, “The Future of the Mind.” I highly recommend it. Okay, that was off topic!
Back to the breakfast sandwich. I sliced the biscuits in half and used a bit of Just Mayo (the best vegan mayo ever), fresh tomato and spinach, and my fried tofu. I served my lovely wife Jen breakfast in bed. I got a double thumbs up and a guarantee that it’s going to be a great day!
Okay, okay. I love my Spicy Noodle Soup. Here’s the recipe!
I’ve been busy lately, so apologies for the lack of creative posts. Hopefully I’ll have some time this weekend!
Check out this cookbook my kids gave me for my birthday this morning, “Vegan Yum Yum” by Lauren Ulm. What a great gift! I dug right in and made a vegan breakfast sandwich with homemade biscuits.
Last night I made tofu. This morning I unwrapped it! Here’s a quick video of the tofu and biscuits.
It’s going to be an awesome day. I’m 51-years-old today! My lovely wife Jen gave me a power washer and some computer software I’ve been wanting. I can’t wait for spring to be able to use the power washer. The forecast if is for a foot of snow tomorrow in the mid-Atlantic region. Spring seems far away!
An easy healthy breakfast, this soup will warm your insides and fill you up! Take 2 cups of water to a boil with a tablespoon of miso. Stir until the miso has dissolved. I added a tablespoon of okara (we put it in everything). Add some soft silken tofu and simmer for five more minutes. Add some chopped scallion and you’re ready for a treat.
Kimchi and rice turn this into a traditional Korean meal. I get a lot of that around here. My wife and I met in Korea 14 years ago when I was a soldier. We’ve been together ever since! I love Korean food … and it can easily be a vegan meal.
Yes, tonight is a repeat but with a twist. I prepared the cauliflower the same as the oyster mushrooms. It turned out well.
Here is the recipe. I doubled it and added a head of fresh cauliflower florets.
I couldn’t eat it all. There are leftovers. Mrs. McNally is impressed. I did good. Win.
Hey, by the way, that’s some awesome homebrew IPA there. I’m just sayin’, I can brew some beer. And it turned out pretty darn good with this meal. This could have been served in a sports bar, I tell ya!
Shout out to Gianna’s Kitchen for motivating me to make this meal again.
We started a project that will take some time. I’m brewing Korean rice wine at home. Thanks to DIY Korean Food for the idea!
After procuring the ingredients — no small task — I’ve started. Step one is washing and soaking six cups of rice. Tonight when I get home, I’ll cook it and then start the primary fermentation. It needs 5 grams of wine yeast and a cup of a specific wheat enzyme called “nooruk.”
Funny thing … we went to the Korean market Monday and I asked the Korean cashier if they had nooruk. “Noodle?” she asked. This exchange went back and for a couple of times until an older Korean gentleman (another employee) tapped me on the shoulder and motioned for me to follow him. He took me to the noodle section! I whipped out my limited Korean language skills and said, “Dongdongju halco-yo!” Which means, I do rice wine! The light went off in his head and he smiled as he took me to the right aisle. Bingo. Nooruk!
Then, I had to find the yeast. I found a homebrewing supply store in a nearby town. I stopped in and asked for yeast. They have all kinds of yeast. After a Google search, the guy told me the champagne yeast would do the trick. “It’s what they use to make Japanese sake,” he said. Okay. We talked for a few more minutes about homebrewing beer. Then he rang me up. “That’ll be 80 cents,” he said. Wow. Not breaking the bank here. I hope this store is in business in the future!
Dong Dong Ju (동동주)
6 cups rice, (wash, soak overnight and then cook in your rice cooker or steamer)
1 cup nooruk enzyme
5 grams wine yeast
2 liters water, spring or filtered
Three days in the dark. Then three to five more days stirring in twice daily. Then it’s on to secondary fermentation. I’ll strain out the mash and add 2 cups of sugar and bottle it. A few more days (I’ll give it a week) and it’ll be ready. Photos and drunken fun ensue. Stay tuned!
I spent an hour beforehand prepping the yeast. The guy at the brew store told me to boil a cup of water and let it chill to 100ºF, then pitch the yeast in the water, cover and let it sit for an hour. Apparently this really helps with the fermentation by properly rehydrating the yeast.
Update: Saturday, Feb. 22, 2014
Update: Wednesday, Feb. 27, 2014