Thursday, April 19, 2012

veganized childhood classic


Not too long ago we sat around the dinner table after supper and Brett and I started remembering to the girls some things we grew up eating. When my parents went out we had stuff like hamburger helper, that stouffer's pizza that takes the skin off the roof of your mouth, tacos, fish sticks.  My Mom was and is a great cook and most nights we had a really beautiful dinner. Something I remembered as a favorite was twice baked potatoes. Not super gourmet but an elegant dress for the simple potato. And something I was certain would please all.

2 large potatoes
3 TB earth balance
1 TB shallot, minced
4 TB sour cream
1 TB nutritional yeast
few gratings of nutmeg
salt and pepper to taste
First wash and bake the potatoes until done. Let cool, then slice in half and scoop the insides into a bowl, leaving a bit of flesh to make the skins sturdier.  Add the rest of the ingredients to the bowl and mash together, then stuff back into the potatoes and top with cheese, if you like. I don't really care for soy cheeses too much so I had mine plain. Bake at 350-375 for about 30 minutes until top is turning golden.

When I saw the pecans in the fridge I had this urge to make pan fried tofu with a pecan crust. I suspect this was triggered from our conversation because this too is straight out of my childhood. I never fry tofu, don't fry a lot of things but it was the image I had and I couldn't resist. Brett liked it and called it tophbury steak (instead of salisbury) and it's true, it had the same tang and crunch.

Press one block of tofu for 20 minutes or so. I wrap mine in paper towels, place a cutting board on top and top top that with a pan. Anything will work so long as it's not too heavy to break the tofu. Meanwhile, the marinade.
Into a shallow pan, stir together:
2 tsp white miso
2 TB lemon juice
1 TB soy sauce
1 TB rice wine vinegar
1 TB nutritional yeast
1 clove garlic, grated
Slice the tofu in half and then each half into three slices, making 6 squarish pieces total. Coat in the marinade and let sit in the fridge for a couple of hours. (I made this twice and the second time I just let it rest out of the fridge for about 30 minutes and couldn't tell any difference)

For the dry coating:
1/3 c bread crumbs
1/3 c raw pecans, minced. (If the pieces are too big they won't stick.)
1/2 tsp salt
pepper

Coat each piece in the dry ingredients and fry in coconut oil, until golden brown. Drain on a paper towel.
Alongside we had  a salad for some refreshment.

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