Saturday 7 February 2015

Tofu Hot Pot Soup

Corina found (and modified) this recipe ages ago from a website that no longer exists.

2 T oil
2 T grated fresh ginger
3 cloves garlic, minced
1 lb. firm tofu, cut into 1-inch cubes

4 C broth (warm water)
1 T brown sugar
1/4 C soy sauce
2 t cayenne pepper (or Chinese chile paste/Sriracha sauce to taste)
1 T lemon juice

1/2 lb udon or lo mein noodles

1/2 C chopped fresh cilantro (optional)

  • In medium to large pot, heat oil over medium heat. Add ginger and garlic and cook about 4 minutes. 
  • Add tofu and fry about 4 minutes.
  • Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil. 
  • Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender. 
  • Remove from heat, stir in cilantro 

Key Lime Pie, Fruit Cheesecake, Peanut Butter Cup Pie

On a bake-off with a friend, we encountered and got addicted to these three pie recipes...

Key Lime Cheesecake (lieblings key lime rezept)
http://www.peta.org/living/food/key-lime-cheesecake/
*Variation: Instead of only using cream cheese, you can make it half cream cheese and half silken tofu.
*If ready made graham cracker crust isn't available (e.g. in Germany) make your own crust (see below) 


Key Lime Pie (raw)
http://healthyblenderrecipes.com/recipes/raw_key_lime_pie_from_choosing_raw
*Variation: Instead of cashews and coconut oil, you can use silken tofu and vegan cream cheese.

Peanut Butter Cup Pie
http://minimalistbaker.com/vegan-peanut-butter-cup-pie/
*Corina likes to use Trader Joe's chocolate chips and chocolate hazelnut milk for the ganache topping
*Variation: Instead of coconut cream or coconut milk, use melted coconut butter



Pie crust
By Corina

200g pack vegan crumbly cookies (eg Germany: Alnatura Zitronen Sables or Othello Kekse, UK: Hobnobs)
2 tablespoons margarine

Crumble the cookies (easiest in a blender), pour in a springform, add the margarine, and blend together to form a crust. You can pre-bake the crust for 5 mins or directly pour the filling on.



Fruit Cheesecake
By Dieter

1 pack cream cheese (tofutti in US, Simply V in Germany)
1/2 pack silken tofu (ideally a variety that has a neutral taste)
250g fruit (raspberries/mango/blueberries work well)
some lime juice
50g sugar
2 table spoons agave syrup
1 pack Agar-Agar

Combine everything in a blender, mix well, and pour onto the crust.


Bake for 30 minutes at 180C.