Tag Archives: tofu

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.

Romantic Mains to Impress

10 Feb

Even though I am not currently dating someone special… I still like to cook something nice, even if it’s just for myself.

After all, Valentine’s Day is a day to celebrate LOVE and there are many ways to express and celebrate love – love towards your parents, love towards your kids, love towards your siblings, love towards your pets, love towards your partner, love towards your neighbors, your family in general, your co-workers, your friends and most of all, LOVE TOWARDS YOURSELF.  Because, if you don’t love yourself, how do you expect others to love you too???

Here are a few ideas I have cooked in the past to impress a few loved ones…  hope you choose to make one to impress YOURSELF!!!

Cheese, Spinach and Mushroom Manicotti

My Plate

Roasted Stuffed Tomatoes over Pasta

Roasted Stuffed Tomatoes - 3 tom

Spinach-Stuffed Mushrooms

My Maggiano's Mushrooms

Eggplant and Goat Cheese Bake

??????????

Asparagus Tart

ASparagus Tart - Before 2 KFC

Korean Seasoned Tofu

Sesame Sauce

Chame’s Spinach Salad with Figs and Blue Cheese

Chame's Salad

Poached Pears with Blue Cheese and Almond Praline

pear-w-blue-cheese-2-comp

My first Bánh Mì in NYC

18 Nov

I have been reading about Báhn Mì’s for about a year now… maybe even longer. These Vietnamese sandwiches are all the rage in the US.

I have heard about them during the first season of The Great Food Truck Race via the successful Nom Nom Truck from Los Angeles. They were selling these sandwiches like there was no tomorrow… And even in Serious Eats, Kenji went on a dissertation of what makes a Báhn Mì a Báhn Mì and he even went on a search for the best Báhn Mì in NYC.

Báhn Mì’s are a Vietnamese sandwich that originated as a fusion of cultures when Vietnam was under French rule… According to Kenji, the main aspects of a Báhn MI are:

  • Bread – French-baguette type bread usually made using rice flour for added crunch and lightness
  • Main Ingredient – we will concentrate on vegetarian, tofu-based Báhn Mì’s for the purposes of this vegetarian blog post
  • Sauce – the traditional Báhn Mì has a spreading of mayonnaise or butter cut with mayonnaise. These sandwiches are considered vegan, so there were no spread included. However, we should introduce these Báhn Mì people to Vegenaise. I think it would add a certain something- something closer to the traditional offerings.
  • Vegetable toppings – usually made of pickled daikon radishes, pickled carrots and cucumbers all cut into small thin sticks. Cilantro stems and some sort of spicy chili pepper. Some people put Sriracha sauce on theirs, but according to expert Kenji, this is neither typical nor respectable in the Báhn Mì world.

In the search for my first Bahn Mi, I deferred to Kenji, the expert in the matter and decided to head to Saigon Vietnamese Sandwich located at 369 Broome Street, New York NY; 212-219-8341. Saigon was rated third best sandwich in Manhattan so I knew it would be a good choice over all and was easily reachable by subway. Something I liked about them as well, they had 4 vegetarian options on their menu… so we had plenty to choose from.

Mom and I were super hungry and decided to try two of their tofu sandwiches – the Bánh mì chay đạc biêt – House Special Vegetarian (with tofu, mushroom, pickled carrots and radish) and a Bánh Mì Chay Đậu Hũ, Xả Ớt Rau  with Vegan chicken (tofu) with lemongrass.

I tried both versions… and my favorite was the House Special Vegetarian. Way more flavorful and interesting than the tofu lemongrass in my opinion. The House Special Vegetarian has a delicious sweet/salty peanut sauce that made the sandwich. As for the cilantro, I can certainly do without the stems. Only a few leaves on mine, please!!! I added a few drops, literally, 2-3 drops of sriracha to mine and the heat level was too much for me. I am still a spicy wimp… sorry!!!

The verdict… I loved the Báhn Mì. And if I have it again in Saigon Vietnamese Sandwich, I will order the House Special and not bother with anything else. I will try to bring some Vegenaise to use on mine… I will try to scope out other places to get a more complete sense of what a true Vietnamese báhn mì is… but for now, the intrigue is OVER!!!

Have you had a vegetarian báhn mì before??? Where are your favorite spots???

Tofu with Snow Peas and Bean Sprouts

13 Jun

Making this Korean Seasoned Tofu recipe made me think of the first time I ever made tofu. It was a Martha Stewart recipe I had seen on her show. My mom and I weren’t even declared vegetarians yet. What surprised us the most about this recipe is how much it didn’t taste like the idea we had of tofu in our minds… rather, it tasted exactly as the imprint we had of what chicken tasted like. Weird…

Since that day, my mom and I remember and reminisced about that recipe. And one day recently we found, at the Pulguero, a bag of snow peas and some bean sprouts. Armed with my “emergency” block of tofu I always have on hand, the rest is history…

TOFU WITH SNOW PEAS AND BEAN SPROUTS

3 tbs toasted sesame oil
12 ounces extra-firm tofu,
3 cloves garlic, minced
1 cup bean sprouts, about half a plastic container
1 cup snow-pea pods, trimmed, strings removed, and sliced into thirds on long diagonal
3 tbs soy sauce
2 tbs toasted sesame seeds
  1. Cut tofu into 1/4-inch slices and press in between a bunch of paper towels for 30 minutes to 1 hour.
  2. Heat sesame oil in a large skillet over medium heat. Add tofu and cook until well browned on both sides, 6 to 8 minutes. Add garlic and cook for about 2 minutes.
  3. Raise heat to high and add sprouts and snow peas. Stir-fry for 3 to 4 minutes.
  4. Season soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.

 

Serve over steamed brown rice or even my version of Leek Rice. I think Martha would be proud of our rendition… don’t you think?

Korean Seasoned Tofu

23 May

I am a lucky girl… I’ve been invited to travel to many places around the world – the most recent invitation, to Seoul, Korea. Or maybe not that lucky, because I didn’t get to go in the end. Long story… but maybe it was just better for me to stay put in my lovely Puerto Rico.

The cool thing… you can travel thru food. And coincidentally I found this recipe for a Korean-style Seasoned Tofu on Serious Eats. It just seemed so simple and easy I had to try it.

You see, I do not need to get on that $2,000 flight to eat great vegetarian Korean food!!!

 

KOREAN SEASONED TOFU

One package firm tofu
2 green onions, chopped
2 cloves garlic, minced
2 tbs soy sauce
2 tbs water
1 tbs sesame oil
1 tbs toasted sesame seeds
A pinch of red pepper flakes
1 tbs vegetable oil for frying the tofu
  1. Remove the tofu from its package. Cut into ½” pieces and let them drain in between paper towels.
  2. Combine the soy sauce, sesame oil and water in a small bowl. Add the green onions, garlic, sesame seeds, and red pepper flakes. Mix well and set aside.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the tofu slices onto the skillet. Use a splatter guard if you have one… because the tofu slices are only slightly drained and still have plenty of water in them, the oil will splatter A LOT when you fry these tofu slices.
  4. Cook until the tofu is slightly browned on the bottom and getting a bit crispy on the edges, 4 to 5 minutes. Turn the slices over and brown the other side.
  5. Reduce the heat to low and add the soy sauce/sesame seed seasoning over the tofu. Cover the skillet and let steam for 2 to 3 minutes. I usually turn off the stove about 1 minute after covering and continue cooking with the residual heat from the stove and skillet.

Transfer to a plate and serve immediately.

Serve over steamed brown rice…

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