Archive for August, 2011
Here’s a great way to serve tofu in the summer, with the season’s flavorful tomatoes and fragrant basil. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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Very simple yet so tasty, make sure to double this recipe for lemony tofu cutlets if you’re serving more than two, as everyone will want to have two pieces of this. Serve with one of VegKitchen’s grain salads or potato salads, and/or a colorful green salad. Read More→
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This super-easy cold sauce is perfect for simple sautéed or grilled tofu or tempeh recipes. Read More→
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If you use two to three tubs of tofu per week, you are going to love the nifty little kichen tool called Tofu Xpress, described in this review. Figuring out how to press tofu is a quandary faced by tofu lovers everywhere, who bemoan the wasting of so many paper towels. Tofu Xpress is basically a plexiglass box with a spring-loaded lid that presses excess water out of tofu. It works particularly well with firm and extra-firm varieties that come in tubs. Read More→
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Baked tofu that comes in packages is wonderful and not all that expensive, but homemade baked tofu is even better. If you’ve ever wanted to know how to make baked tofu, the trick to this chewier, more savory transformation of bland, white tofu, is to make sure it’s very well blotted and to let it marinate for plenty of time. Read More→
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In preparation for reviewing Mimi Kirk’s colorful and lively book on raw food cuisine and lifestyle, Live Raw: Raw Food Recipes for Good Health and Timeless Beauty, I interviewed her and was thrilled with here detailed, informative answers. Mimi’s insights open a window into the pleasures and benefits of raw food. Read More→
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I first found out about Mimi Kirk when she won PETA’s “Sexiest Vegetarian Over 50” competition in 2009. She’s stunning, all right, and the fact that she won this contest when she was not merely “over 50” but nearly 71 made it all the more remarkable. In this instance, Mimi can be completely forgiven for trading on her looks, as she put to rest any stereotypes about aging, and set a new bar for the vitality and beauty that women of a certain age can possess. Read More→
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The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. Aside from pushing the main component of this classic cold soup through the feed tube of a food processor, there’s not much more to it, and the results are superb. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Read More→
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