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Stewed Tofu

23 Jun

This is one of my mom’s signature dishes… she cooks it all the time, especially if we need to cook for a crowd.  We have cooked this recipe at the Yoga Center, when we’ve had to cook for yoga friends while traveling and even for my niece and nephew.  They love saucy tofu, especially when mixed into a nice helping of rice.

It’s a simple, kinda one-pot dish…  kinda, because my mom likes to sear the tofu in a skillet before adding to the stew.  This gives the tofu a chewy consistency that I find more palatable and interesting.   And again… think of tofu as a blank canvas.  It will taste just as good as the seasonings you use on it.

Tofu in Tomato Sauce with Onions and Peppers

STEWED TOFU

1 block of extra-firm tofu
Garlic and Herbs Seasoning
2 large red skinned potatoes or Yukon Gold, cubed
1 large onion, diced
1 green bell pepper, sliced
1 red bell pepper , sliced
1 tablespoon of sofrito
2 garlic cloves, minced
1 jar of stewed tomatoes or chopped tomatoes
1/4 cup of water – if needed
1 vegetable bouillon cube
Salt and pepper to taste
10 large olives or 2 tablespoons of capers
2 bay leaves
a large dash of paprika
a few splashes of apple cider vinegar
2 tablespoons olive oil

  1. Slice each tofu block in 4 slices.  Place slices in a baking sheet lined with 2-3 paper towels.  Cover with 2-3 additional paper towels, top with an additional baking sheet and weigh with something heavy.  Drain weighed tofu slices for about 30-60 minutes.
  2. After tofu slices are drained, season liberally with Garlic and Herbs seasoning.   Cook tofu slices in a dry non-stick skillet.  After you’ve placed them on the skillet, leave them for a while without touching them.  The crust they will develop will prevent them from sticking to the skillet and make it easier to turn them.  Sear them on both sides.  Set aside to cool off.
  3. In a large pot over medium heat, pour olive oil. Mix in the onions, peppers and sofrito, and vegetable bouillon cube.   Add the garlic and salt and pepper to taste.
  4. When onions and peppers have softened, add in the potatoes. Stir a few times for them to start cooking a bit.
  5. Add the tomatoes, olives or capers, bay leaves and paprika. If there is not enough liquid for the potatoes to cook in, add some water, until the potatoes are covered. Add the vinegar.  Cover the pot and allow it to simmer to cook.
  6. Take the cooled tofu slices and slice them again into smaller pieces.  I slice each piece into 4 smaller pieces, which yield me about 32 tofu pieces total.  But if you feel you want the pieces larger or smaller, slice them to your desired size.  It’s your stew, your tofu…
  7. When the stew has cooked for about 20 minutes already, add the tofu pieces to warm up with the sauce and potatoes.  Simmer in the covered pot for about 10 more minutes, about 30 minutes total time or until potatoes are fork tender.

Serve over brown rice.

Top 10 Mom’s Favorite Recipes

7 May

I love my mom to death… we disagree on many things, we argue, but we also have tons in common.  We both love to travel, to shop, to decorate, work on home projects, and we have also a mutual love for yoga, meditation and the spiritual lifestyle.

And what do you do to honor and celebrate someone who has giving you everything but also has everything she needs??  You cook for them… because everyone is bound to get hungry sometime and especially if they ask you for something in specific.

Sometimes, when my mom and I go to The Boys Farmer’s Market in Florida, she will see products/ingredients and tell me, “Madelyn…  Why don’t you make this tonight?”

So to honor all my mom’s cravings I want to share some of her favorite recipes in KarmaFree Cooking.  The ones she requests over and over and over again.  Maybe YOUR Mom will enjoy them as well.

My mom's favorite recipes published in KarmaFree Cooking

 

Spinach Pinwheels

Cottage Cheese Dip

Tofu with Snow Peas and Bean Sprouts

Quinoa Pasta with Fresh Baby Spinach and Lemon

White Lasagna with Spinach

Spinach-filled Mushrooms

Tomato Bruschetta

Asparagus Tart

Whole Wheat Bread Budín

Pumpkin Cuatro Leches

Apple Crisp

 

This is a list of 11…  but the cottage cheese can’t be called a recipe, but believe me, If I have cottage cheese and chips and my mom passes by, she will undoubtedly stand guard in front of me and eat my stuff until I tell her to stop.

Hawaiian Vegetarian Festival

26 Apr

Manolo gave me a challenge… Why don’t we plan a Vegetarian Festival with the flavors of Hawaii??  Hawaii??  Why??  I asked.   He replied: “Well…  I did this Rice with Pineapple the other day and I think it’s pretty awesome… so I thought it would go well within a Hawaiian-themed festival.”

33  stock-footage-aloha-form-hawaii

Just like Manolo… he gets an idea in his head, and then the rest of the world needs to accommodate to it.   “Oh… and the decorations would look so pretty!!!! Don’t you think, Madelyn??”   And that’s how the idea about this Hawaiian Festival came about.  Because… I have never been to Hawaii, Manolo has never been to Hawaii and the closest we have been to something truly Hawaiian are our friends Kenny and Tim, who one is from Hawaii and the other lives currently in Maui.

Hawaii Festival - ENG

So I went to the internet and social media to gather some ideas of what a traditional Hawaiian Luau would be like and how could I make it into a vegan, gluten-free affair.  My friends were enthusiastic about the idea and recipes started to flow.  What surprised me the most was that many of the ingredients in Hawaiian/Polynesian cuisine are the same as in Puerto Rican cooking – taro root, breadfruit, sweet potatoes… with a few unexpected twists, such as nori, gomasio, rice vinegar, and macadamia nuts…

During the next few weeks I will be sharing with you the menu of this Vegetarian Hawaiian Luau.  But this post will serve as an anchor and summary of all the recipes served that Sunday at the Centro Cultural Yoga Devanand.   Let’s all travel through our taste buds…

Alohas and Mahalo!!!

23  shaka-sign

 Lomi Tomato

Longrice Soup

Poi

Tofu Mushroom Poke

Lau Lau

Eggplant Musubi

Roasted Breadfruit with Spices

Haupia with a Carob Drizzle

Banana Mango Bread

Lilikoi and Grapefruit Juice

Green is for Spinach…

2 Mar

I did not grew up eating “greens” …  I only knew spinach was something “kinda gross” that Popeye ate out of a can to become strong and powerful.

I can’t recall when my perception of spinach changed, but I am thankful it did.  Spinach is now my go to salad green, especially baby spinach, that’s so ready available in every supermarket nowadays.

So in celebration of St. Patrick’s Day, I wanted to celebrate my love for spinach.  Cooked, raw, frozen and thawed… all this recipes take advantage of the goodness of spinach.  I hope that if you’re still on the fence about spinach, to give a few of this recipes a try… they might change your mind too.

Spinach Recipes Collage 2015 - ENG

 

Spinach Salad with Strawberries

Spinach Salad with Figs, Blue Cheese and Balsamic Vinaigrette

Spinach Fried Quesadillas

Spinach Pinwheels

Spinach-Stuffed Mushrooms

Spinach Croquetas

Smoked Gouda Rissotto with Mushrooms and Spinach

Bucatini with Goat Cheese, Spinach and Tomatoes

Spinach and Almond White Lasagna

Kick-butt Spinach and Mushroom Lasagna

Quinoa Pasta with Baby Spinach and Lemon Vinaigrette

Sweet Plantain Canoes Filled with Creamed Spinach and Pine Nuts

If I had a Valentine… what would I cook for him?

15 Feb

I love going out to dinner to a nice, fancy restaurant as much as the next girl… especially, if someone special is inviting.  But experience has taught me that on Valentine’s Day or around that date, it’s the WORST TIME to go out to dinner.  There may be some exceptions, of course…  but usually during this time, restaurants are extremely crowded, putting extra pressure on all the staff.

To me,  it’s more romantic to plan something special at home.  Make something you know you’re extremely good at and that you know your partner will love – for the awesome flavors, but also for the effort and care you put into it. Besides, when you have dinner at home… dress code is optional. ;)

Unfortunately, this year, I am spending Valentine’s weekend with a nice construction crew who’s remodeling my tiny, little kitchen into a very chic and modern tiny, little kitchen. And to top it all…  no romantic Valentine for me this year.

But… let’s play pretend.  If I had a romantic Valentine to invite over for dinner, what would I cook for him to let him know how much I care?

This is my menu…

Vegetarian Valentine 2015

Start with a Spinach, Arugula, Figs and Blue Cheese salad with a Balsamic Vinaigrette

Main course would be the exquisite Baked Pasta with 4 Cheeses,  that usually floors anyone who has it for the first time.

On the side, and because we’re in Puerto Rico, I need to have sweet plantains with vanilla and cinnamon.

And for dessert, I would make a batch of Carob Syrup to dip some strawberries in…  I would even add a pinch of cayenne to keep things interesting.

 

Do you like my menu??  What are your go-to dishes if you want to show someone you care?

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