Ever since discovering the Asian Lettuce Cups made with ground turkey on Kalyn’s Kitchen for my Phase One Bonanza, this has become one of my favorite recipes. Seriously, I’ve probably had this 6 times in the last month, and will probably continue to do so forever, at least once a week or so. It’s that good.
But I do try to avoid meat as much as I can (and have been contemplating returning to being a full-time vegetarian). I had to eliminate soy from my diet due to some sensitivities in my breastfeeding daughter (along with gluten, eggs and peanuts), so my protein substitute choices were limited. We recently got re-tested and found that she is fine with soy now! So I’ve been making up for lost time, and thought this was one recipe that might also be equally tasty in vegan form. I tried it out last night – success! And perfect for Meatless Monday. Continue Reading…
This recipe proves my theory that any recipe can be made delicious by adding sun dried tomatoes. Even a tofu recipe!
Ok, ok, we know you’ve always walked by that block of white stuff stashed in the corner of the produce department and thought “I should eat tofu,” but you never knew what to do with the stuff. Well, we here at FFF have a solution: Sun Dried Tomato Spread made with THREE ingredients: 16 ounces extra firm tofu; 1 jar (8 ounce) sun dried tomatoes in oil; and garlic powder. That’s it! (You can, of course add S & P and a little diced parsley to make it look pretty, but those are entirely optional.)
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Anne's Food-Network-Worthy ULTIMATE VEGGIE CHILI
If you haven’t tried Anne’s ULTIMATE VEGGIE CHILI recipe, put this on your “Must Try” list this Fall! It is easily the best veggie chili I have ever eaten. It has a fabulous rich, smoky flavor and texture and is very frugal. It is packed with budget-friendly healthy protein in the form of beans and tofu.
We originally featured it in our very first food collaboration, the co-authored cookbook, “1o1 Things To Do With Tofu”. A few months after it was published, Anne was chosen as a finalist for the Food Network’s Ultimate Recipe Showdown series two seasons ago, and she made it on to the show to compete and came in Second Place in her category! Last week I appeared on Utah’s Studio 5 to share the recipe, so I thought it warranted a repeat here. — Donna
We applaud food blogger Cook Sister for hosting the blog event “My Legume Love Affair” this month, and The Well Seasoned Cook for starting this event. This post is an entry to this event (stay tuned for more legume posts and entries soon!) Really, shouldn’t we all eat more legumes?
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This is a choose-your-own-adventure recipe, price-wise. I may do this from time to time if you like the idea: take a base recipe (i.e. the curry) and offer different levels of frugality, shall we say; typically reflected in the protein choice. Continue Reading…
Will your kids guess the secret (and healthy!) ingredient? You may even be surprised yourself: Tofu! Continue Reading…
Spring being a little reluctant this year, and I felt like cooking up something that would make the best of the dreary weather outside. A good chowder always warms me inside and out, but I don’t have the money to spend on good clams. Using tofu is always a good way to save on proteins, and the kombu (just look in the Asian food section of your grocery store’s International Foods aisles) gives it both thickness and a nice ocean-y flavor. If you’re never tried it – fear not! This healthy version of chowder is also quite lowfat.
CONNECTICUT CHOWDAH
4 cups vegetable stock
2 celery stalks, chopped
1 leek, chopped (an onion is fine if you don’t have a leek on hand)
2 large potatoes, peeled and diced
1 bay leaf
3 inches kombu sea vegetable
1 1/2 teaspoon each salt and coarsely ground black pepper (or more to taste)
1 teaspoon Old Bay seasoning
16 ounces silken tofu
1 tablespoon mellow white miso paste
8 ounces oyster mushrooms, chopped
Spray a large stockpot with nonstick cooking spray. Using about two tablespoons of the stock, heat the celery and leek over medium heat until softened, 3-4 minutes. Add remaining stock, potatoes, bay leaves, kombu, salt, pepper, and Old Bay; bring to a boil. Reduce heat to low and let simmer for 30 minutes.
Remove bay leaves and kombu. In blender, combine tofu with 2 ½ cups of the simmered soup and puree. Pour pureed soup back into the stockpot. Dissolve the miso paste in 3 tablespoons of hot water and stir into soup. Heat a large skillet with cooking spray and sauté the mushrooms for 3 minutes, until soft. Add to stockpot. Serve with (what else?) oyster crackers.
– posted by Anne
