Most people dislike tofu because it has no texture or taste; I love it for that reason.  You can adapt the tofu  to any flavor or texture.  I use it instead of cream, cheese or mayonnaise. As for the texture, I either puree or broil to get different texture.  I found that freezing the tofu changes it texture and then, after broiling it firms up so it can be use like cheese slices for sandwich or cubes over salad.

12       ounce firm silken tofu

2         clove garlic

4         tablespoons olive oil

2         tablespoons ketchup

1/4     teaspoon thyme

1/8    teaspoon freshly grind ginger

-Freeze the tofu for 24 hours.

-Remove from the freezer and allow the tofu to thaw for 4 hours.  Take the tofu to the sink, open the box and drain the water.

-Gently slice the tofu into 1/2 inch thick slice and place on kitchen towel.  Place another kitchen towel on top and press gently.

-In a bowl, mix the garlic with olive oil, the ketchup, the thyme, and the ginger.  Mix well.  Gently dip each slice of the tofu in this marinade, and then place on cookie sheet.

-Broil the tofu for 5 minutes or until the tofu is golden brown.  Remove, cool and serve over mixed baby green for great salad.

Filed under: Food Allergies, Main Dishes, Vegan, Vegetarian, cooking, gluten free | No Comments »

Let me start by saying that I am grateful for the attention on mother’s day, as well as any other day. But I would like to take this opportunity to warn my husband that if he chooses to get me a mother’s day gift, if I cannot wear it, it is not really a gift.  Neither are sets of knifes, nor a new snow shovel nor a vacuum cleaner, or other so-called gifts that he thinks might make my work easier.

What I would really like to have for mother’s day is a different kind of mammogram machine.  The reason is that, as we know, after women reach a certain age, gravity takes over.  It matters little that I spend a whole year doing push-ups, or other exhausting exercises to firm up.  What matters is that when it’s time for my annual mammogram, none of it matters when the nurse flattens the breasts on flat table with another, similar torture device under the breast and squeezes.    By the end of the mammogram, whatever I got for all the exercises I’ve done has now disappeared.   If men had to go through the same steps to check their family jewels, I have no doubt that there would be a new, painless machine in hospitals all over the country Yesterday.

Another gift I would like to get, is an adjustable mirror, much like an adjustable telescope. Because our eyesight declines with age, I find that I am required to put on my reading glasses to put on makeup, which is most uncomfortable both before and after putting on eye shadow, to say nothing about moving backward and forward to make the reading glasses operate more effectively.

Last, I really don’t like to go out to eat on mother’s day.  I don’t want to get dressed, put make-up and take care of the kids.  I do that everyday.  On my day, I would like my husband to let me sleep while he takes our daughter to lunch and then a movie. As for me, I like to stay in my PJs, eating both what and whenever I like along with watching any movie that requires no brain cells.

Happy Mother’s Day to all moms who are reading this.  May your fantasy comes true.

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During a trip this summer to Spain, I fell in love with tapas.

Tapas are essentially appetizers that are served in most bars and restaurants.  In fact, there are bars that specialize in tapas.  Sample few and have a full meal.  It like music: Pick as many notes as you want, and create a full musical piece.  Examples include patatas con salsa brava, which are roasted potatoes with a wonderful hot sauce poured over them, or roasted potatoes with olive oil and garlic, with fried eggs, or potato omelet with sweet cream.  You can have black olives, green olive, marinated anchovies, marinated pepper and on and on.

Tapas bars usually have cured hams hanging from the rafters.  When a customer orders ham, worker simply slices what is needed and serves it.  Gazpacho, is available in most tapas bars as well.

The origin myth about tapas derives from King Alphonso X, who became ill and was required to eat only small snacks with wine.  When he recovered, he ordered that wine could not be served without being accompanied by food.

The name “tapas” originated from the carafe of wine that was topado, or covered by a slice of ham, cold meat or cheese.  The topado prevented insects and other foreign matter from dropping into the wine and helped prevent drunkenness of the customer by filling his or her stomach with food while drinking.

Because life in Spain is not hurried, one easily can sit in a tapas bar for hours, snacking and drinking dry sherry, which is virtually the national drink in Spain.

Here is one  of my favorite tapas.

Berenjenas con queso (eggplant with cheese)

serves 8

2        medium-size eggplants

8       ounces Camembert cheese

1        cup flour

olive oil for frying

2        tablespoons chopped fresh oregano

2       medium ripe tomatoes, chopped

1       clove garlic, mashed

salt and pepper to taste

-Cut the eggplants lengthwise into strips about 1/2 inch thick.

-Place in a bowl of salted water for ten minutes.  Strain well and roll in flour, then fry in very hot in flour, then fry in very hot oil until crunchy.  Place the eggplants on a flat serving platter.

-Toss the tomatoes with the garlic, the oregano, the salt and the pepper.  Spoon over the eggplant and then cover with slices of the Camembert cheese.

Filed under: Appetizers, Seasonal, Side Dishes | No Comments »

Basic Tomato Sauce:

makes 4 cups

4       tablespoons olive oil

6       cloves garlic, mashed

1        32 ounce can crushed tomato with no corn syrup

4       tablespoons chopped fresh basil

salt and pepper to taste

-Heat the olive oil and cook the garlic for few seconds, you should not burn the garlic, add the crushed tomatoes, salt and pepper.  Bring to a boil, cover and cook over medium heat for 10 minutes.  Turn the heat off, add the fresh basil, toss and serve with fresh cooked pasta or over dough for pizza.

Vegan Asparagus Risotto:

serves 4-6

1      pound fresh asparagus

1      medium onion, finely chopped

2     celery stalk chopped

2     carrots, peeled and finely chopped

1     clove garlic, chopped

1     teaspoon turmeric

6     tablespoons olive oil

1     pound Arborio rice

salt to taste

-Place the chopped onion, the celery, the carrot and the garlic in a bowl.

-Wash the asparagus and cut about 2-inch from the bottom.  Chop finely and add to the vegetable bowl.   Cut the rest of the asparagus into 1-inch long pieces and set aside.

-To make vegan broth, heat 4 tablespoons of olive oil in saucepan, add the chopped vegetables and cook over medium heat until golden.  Add 10 cups of water, salt and turmeric and bring to a boil.  Cook over medium heat for 10 minutes.  Remove from the heat and spoon into food processor.  Puree into smooth stalk.  Place colander over deep saucepan and pour the stalk.  Discard the vegetables and place the saucepan with stalk on the stove.  Bring to a boil, turn down the heat and allow the stalk to simmer over very low heat.

-In another heavy saucepan, heat the rest of the olive oil, add the rice  and stir to coat.  Add 1 cup of the stalk and stir well.  Cook the rice over low to medium heat, stirring often until liquid is absorbed.  Add another cup of  the warm stalk, cook, stirring often until absorbed.  Keep repeating this step until rice is cooked, soft but not mushy.  Add warm water if you need more liquid.  Add the fresh asparagus, stir and serve.

Filed under: Cooking Lesson, Main Dishes, gluten free | No Comments »

serves 6

2       pound eggplant or 4 small eggplants

4       scallions, chopped

1/2       fresh fennel, diced

1       ripe medium tomato, diced

1       jalapeno, seeded and diced

1       cup chopped fresh cilantro

1/4   cup dried cranberries

2      tablespoons pomegranate molasses

zest of one lemon

4      tablespoons lemon juice

4      tablespoons olive oil

salt to taste

2     tablespoons toasted pine nuts, optional

-Wash, do not peel, and cut the eggplant into 1-inch cubes.  Place in a bowl, drizzle with olive oil and toss well.  Place the cubes on cookie sheet and broil until golden brown.  Remove from the oven and allow them to cool.

-Place the eggplant cubes in salad bowl.  Add the chopped vegetables, the cilantro and the cranberries to the eggplant.

-Whisk the pomegranate molasses with lemon zest, the lemon juice, the olive oil and the salt.  Drizzle this dressing over the vegetables, toss gently until well mixed.   Spoon into shallow serving platter, sprinkle with toasted pine nuts and serve. Serve this salad with toasted pita chips for great appetizer.

Filed under: Appetizers, Salads, Vegan, Vegetarian, gluten free | No Comments »

I know, I know, everyone so excited about all these great food trucks that taking over the streets in major cities.  You can buy the best gourmet sandwiches or the most creative meal.  You can follow them on twitter to be updated with there location and  what is the daily specials.

In many cities around the world, the street food is as old as  the cities themselves and variety of the food runs the gamut -from Belgian waffles in Brussels; fried fish in Istanbul, Turkey, cooked shrimp in Bangkok, Thailand; and tacos in Mexican cities.

Food sold in streets around the world is perhaps the best insight into a country’s cuisine, being much closer to reality than recipes in a travel magazine.

I love street food and I like most food markets, but very few stand out.  One notable market is in Bangkok, called the “floating market.” Food is cooked and sold on boats floating in Bangkok’s river, and the only way to buy the food is either from the riverbank or from another boat that can nudge its way next to the food boats.  Some boats have all the facilities to serve you a hot meal or take-out meal if you wish.

Istanbul is another favorite.  Istanbul has a market with stalls sitting on pilings pounded into the water along he Bosporus Strait.  There, you can order a meal of fish that will be caught, cleaned and cooked for you right there.

Last the falafel cart on old Damascus.  The salesperson, have great decorated cart with personality to go with it.  He fries the falafel, splash big spoon of hummous on thin flat bread, place several falafel on top of the hummous and then pickles, tomatoes and spicy tahini sauce.  He fold the bread and then wrap it with foil and it is up to you how to tackle it.  Instead of tweeting to the customers he would sing and people would know where to find him.  I can not say much about his voice but his falafel is the die for.

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Makes 24 cubes

4      cups non-fat plain Greek yogurt

1/2  teaspoon sea salt

1/8  teaspoon cayenne pepper

1/8  teaspoon of French oregano

1      tablespoon olive oil

1/4  cup toasted sesame seeds

2      tablespoons black sesame seeds

-Place the yogurt in a bowl, add 1/2 cup water,  and the salt.  Mix well.

-Line a colander with three layers of cheese cloth.  Place the colander in a sink or over tray.  Spoon the yogurt mixture into the lined colander and gently fold the cloth over the yogurt.  Squeeze gently.  Place the colander with the tray in the refrigerator for 24 hours.

-Remove the yogurt from the refrigerator. Spoon the drained yogurt into a bowl. Add the cayenne pepper and the oregano and mix well.

-Line a tray with kitchen towel.  Spoon 1 heaping tablespoon into the towel.  Repeat until you spooned all the drained yogurt.  Place them about 1 inch a part.  Cover with another towel and let them rest, to drain more, for 2 hours.

-Mix the both sesame seeds in small bowl. Moist your palms with olive oil, hold each heap of yogurt into your palms and roll into ball.  Dip the ball into the sesame bowl and roll until well coated.  Repeat until all covered.

-With your first two fingers of both hands, form a cubes.  Place on shallow serving tray, insert toothpick into each cubes.  Refrigerate for 1 hour before serving.

Filed under: Appetizers, General Posts, Side Dishes, Vegetarian, gluten free | 2 Comments »