Tofu has got to be one of my favorite ingredients ever. It comes in different textures – silken, soft, firm, extra firm. It is so versatile and super nutritious too. There’s so many ways to prepare it. You can marinate it and then grill it, pan fry it, stir fry it, bake it, etc. You can incorporate it in soup or in a stew. Steamed tofu is great too. For dessert, tofu can be used to make ice cream, pie, or cheesecake and more cheesecake.
Tofu can be enjoyed raw as well. (Just make sure you’re using tofu from airtight packages and that the tofu hasn’t been sitting around opened for days.) Here’s a recipe for tofu crumbles using firm tofu. These tofu crumbles are pretty basic and can be used as a topping for many dishes, e.g. scooped onto a salad or added to a sandwich or wrap. If raw tofu is not your thing, you can cook it in a pan with some olive oil and it’ll kind of resemble scrambled eggs.
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I decided to make a batch of cornbread the other week. I had a bag of Indian Head old fashion stone ground yellow cornmeal in my pantry. The recipe for cornbread was conveniently posted on the back of the packaging. I looked through the ingredients: yellow corn meal, flour, sugar, baking powder, salt, shortening, milk, and egg. I realized I didn’t have any shortening, milk, or eggs. I decided to make a few substitutes in the ingredients and make a dairy-free, egg-free cornbread.
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I have always been a huge fan of crêpes. It’s one of my favorite things to eat in street fairs. Crêperies and crêpe trucks are fun too! Usually I order sweet crêpes – banana and nutella – but savory crêpes can be delicious too. Crêpes are so awesome because you can get really creative with the choice of fillings. I decided to put together a recipe for savory crêpes… let’s make those vegan savory crêpes.
I made these delicious savory crêpes for brunch the other week when I was home visiting my mom. The crêpe batter is made with whole wheat flour, contains no eggs and no dairy. For these savory crêpes, I made a light and simple filling with sauteed sweet peppers tossed with cherry tomatoes, super sprouts mix, and some crushed almonds.These crêpes were very light and refreshing. It was really tasty. The crêpe batter worked out really well. I can’t wait to try other variations and fillings.
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