Tag Archives: potato

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.

Double Mustard Roasted Potatoes

12 May

These are an updated version of my Mustard Roasted Potatoes… double the magic, double the fun with two times the mustard.  Dijon and Grain Mustard are my absolute favorite mustards and they make a zesty potato, worthy of celebrating the Moms in your life.

Great with a Tofu Scramble filled with tomatoes, peppers, onions and grape tomatoes.  Super colorful, super tasty and great vegetable-based protein too.

 

Double Mustard Roasted Potatoes

DOUBLE MUSTARD ROASTED POTATOES

2lbs red-skinned potatoes, cut in fourths
3 tbs Dijon mustard
3 tbs whole grain mustard
2 garlic cloves, finely chopped
1 tbs Italian Seasonings
Salt and Freshly Cracked Black Pepper to taste
2 tbs Olive Oil and a little more to grease the baking sheet

 

  1. Pre-heat oven to 425F.
  2. In a large bowl, mix together the mustards, garlic, Italian Seasonings, olive oil, salt and pepper.

Double Mustard Potatoes - INgredients

3.  Add the cut-up potatoes to the bowl and toss to coat the potatoes well with the mustard mixture.

Double Mustard Roasted Potatoes

4.  Transfer the potatoes to an oiled baking dish, making sure the potatoes are in one single layer.

5.  Roast for 40-45 minutes until the potatoes are cooked thru, tender on the inside and crispy and golden on the outside.

Double Mustard  Roasted Potatoes

Recap of our 3rd KarmaFree Cooking Class

6 May

Last month we celebrated our 3rd KarmaFree Cooking Class.  The theme was Breakfast in Bed for Mom…

KarmaFree Cooking's Vegetarian Class

We were honored to be featured in El Nuevo Día, Puerto Rico’s largest newspaper.  The turnout was great – many people who do not consider themselves vegetarian yet wanting to learn about a more natural and meat-free lifestyle.  To me that reads SUCCESS because that’s exactly the goal of KarmaFree Cooking…  teaching people that a vegetarian lifestyle is doable and delicious.

Slide2

I want to share a recap of the recipes shared at the class.  Some are new, some are KarmaFree classics and some are updates on favorites of all of us.

Clase de Cocina KFC #3

 Tofu Scramble with Tomatoes, Peppers and Baby Spinach

Double Mustard Roasted Potatoes

Tofu Scramble and Potatoes 1

Papaya Mango Fruit Salad

Papaya Mango Fruit Cup   KFC

Carrot Cupcakes with Cream Cheese Yogurt Frosting

carrot-cupcakes

Fruit Smoothie featuring Fresh Baby Spinach

We also talked about how to best combine fruits for your fruit salads and juices

If you live in Puerto Rico, hope you can join us for our next KarmaFree Cooking class.  If you are not so lucky to live in Puerto Rico, rest assured we’ll be sharing the recipes here on the blog.  But doing it in person, as part of our group and then tasting the results of your labor is a whole different experience.

KarmaFree Cooking 3rd Class

Thanks a lot to Angie and my mom who always help and thanks a bunch to the class attendants who always make giving these courses a whole lotta fun.

KarmaFree Cooking’s 3rd Vegetarian Cooking Class

12 Apr

Celebrate the moms in your life with a delicious breakfast in bed feast, filled with lots of love and great vibes.  This will be KarmaFree Cooking’s 3rd vegetarian class…  we are so excited you keep us asking for more!!!!

Come over to our kitchen and learn some easy-to-make vegetarian recipes that are all delicious.  You’ll learn also some new techniques and ingredients you can integrate into your daily vegetarian lifestyle.

 

KarmaFree Cooking's Vegetarian Class

 

The menu for this cooking class will be:

  • Tofu Scramble with Mixed Vegetables
  • Mustard Roasted Breakfast Potatoes
  • Fruit Salad and some ideas on how to best combine fruits for maximum nutrition
  • Breakfast Smoothie and some information on add-ins you can incorporate to boost the power of that breakfast drink
  • Carrot Muffins with Creamy Cream Cheese Frosting

Class will be held in Spanish, but if you are not fluent, we can certainly accommodate any English-speaking students.  Just let us know in advance to be prepared with recipe handouts, etc.

When:  Saturday, April 26       9AM – 12:30PM

Where: Centro Cultural Yoga Devanand,  824 Calle 13 SO, Caparra Terrace, San Juan, PR

Instructors:  Madelyn Rodríguez and Angie Cruz

Donation: $35

Bring your apron, pen, paper and lots of interest to learn something new… and impress your mom on Mother’s Day or any other day with your new vegetarian cooking skills.

Spaces are limited… so please visit the event in FaceBook and click GOING so we know how many people are interested.

For more information, please call 787-273-0236 or email me at karmafreecooking{at}yahoo{dot}com.

Potato Spinach Gratin with Goat Cheese

27 Jan

After I came back from Peru, I decided to make some new potato recipes to celebrate my love for potatoes. Peru boasts to have over 1,000 potato varieties and had the chance to eat some of them. Something we noticed from the potatoes we had in Peru is the Peruvian potatoes seem to be denser and drier than potatoes in our neck of the woods.

We might not have such a wide variety, but we sure have available some tasty spuds – the russet being the most popular or ubiquitous of them all.

Ever since the trip I was brainstorming potato ideas and this one was a particular one I wanted to try… a combination of scalloped potatoes and creamed spinach. Two very rich traditionally considered side dishes, blended together to make one killer vegetarian main entrée.

Spinach Scalloped POtatoes

POTATO SPINACH GRATIN WITH GOAT CHEESE

1 small onion, thinly sliced
1 tbs olive oil
2 cloves garlic, finely chopped
½ bag of baby spinach
1 cup heavy cream, divided
¼ tsp freshly grated nutmeg
1 tbs butter, to grease baking dish
2 large russet potatoes
4 oz fresh goat cheese
Kosher Salt and Freshly Ground Pepper
  1. Pre-heat oven to 350F.
  2. Butter the inside of a 8-by-6-by-2-inch (6-cup) baking dish.
  3. In a large skillet over medium heat, add the olive oil, onions and garlic and cook for about 5 minutes, until the onions soften. Add the fresh baby spinach in batches of about 2 handfuls. Season with salt and pepper. Cover the skillet for about a minute to help the spinach wilt and smother itself. Continue adding spinach in increments and smother it so it wilts. Season with salt and pepper after adding each batch of spinach.
  4. Add ½ cup of heavy cream and stir together with the onion and spinach mixture. Season with grated nutmeg and allow the cream to bubble and reduce to a creamy consistency. This will take about 10 minutes. Set aside to cool off a bit while you work with the potatoes.
  5. Wash the potatoes well and slice using a mandolin… please be careful and use the guard whenever you use a mandolin to slice anything. Place in a large bowl.
  6. Mix together the sliced potatoes with the creamed spinach, the ½ cup left of heavy cream, most of the crumbled goat cheese. Season with salt and pepper.
  7. Transfer the potato/spinach mixture to the buttered baking dish. It can be messy, but go in batches so you can accommodate the potatoes as flat as possible. Press down to smooth the potatoes and pour all the heavy cream left in the bowl. Place the remaining goat cheese crumbled over the top.

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8.  Bake for approximately 90 minutes, until the potatoes are very tender and the top is browned and bubbly.

9.  Allow to set for about 10-15 minutes before serving.

I make this in my toaster oven. It makes enough for 2 people or for me to eat twice. If you wish to double the recipe, use a 10 x 15 baking dish, same cooking time…

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