http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html Yummy Adventures in Gluten Free Cuisine Tue, 07 Feb 2012 05:33:37 +0000 http://wordpress.org/?v=abc hourly 1 http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html/comment-page-1#comment-510098 Vegan Breakfast Tofu Saute with Nutritional Yeast Recipes | Book of Yum Wed, 09 Nov 2011 19:24:29 +0000 http://www.bookofyum.com/blog/?p=359#comment-510098 [...] Roasted Vegetable Soup with nutritional yeast Nutritional yeast gravy Yum nutritional yeast sauce Nutritional Yeast Coated Baked Tofu Strips Pan Fried Southern Fried Nutritional Yeast Tofu Mashed Cauliflower with Nutritional Yeast [...] [...] Roasted Vegetable Soup with nutritional yeast Nutritional yeast gravy Yum nutritional yeast sauce Nutritional Yeast Coated Baked Tofu Strips Pan Fried Southern Fried Nutritional Yeast Tofu Mashed Cauliflower with Nutritional Yeast [...]

]]> http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html/comment-page-1#comment-38738 Gluten Free Menu Swap and Meal Plan Monday: Japanese Green Beans in Sesame Dressing Recipe | Book of Yum Mon, 17 Nov 2008 00:37:29 +0000 http://www.bookofyum.com/blog/?p=359#comment-38738 [...] Monday: American Homestyle Roasted Sweet Potatoes Wild Rice and Brown Rice Pilaf Baked Nutritional Yeast Tofu [...] [...] Monday: American Homestyle Roasted Sweet Potatoes Wild Rice and Brown Rice Pilaf Baked Nutritional Yeast Tofu [...]

]]> http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html/comment-page-1#comment-10005 Book of Yum - Blog Thu, 24 Jan 2008 07:36:02 +0000 http://www.bookofyum.com/blog/?p=359#comment-10005 [...] Southern Greens and Gumbo Southern Corn Cakes Breaded Tofu Strip recipe My Famous Southern Fried Tofu Recipe and of course Gluten-Free Vegetarian Gravy Recipes [...] [...] Southern Greens and Gumbo Southern Corn Cakes Breaded Tofu Strip recipe My Famous Southern Fried Tofu Recipe and of course Gluten-Free Vegetarian Gravy Recipes [...]

]]> http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html/comment-page-1#comment-3549 Book of Yum - Blog Tue, 16 Oct 2007 18:03:30 +0000 http://www.bookofyum.com/blog/?p=359#comment-3549 [...] Some time ago I bought the Vegan Lunchbox cookbook by the author of the Vegan Lunch Box Blog. Apparently there is exciting news- her book has been picked up by a major publisher and will be redesigned and released in March 2008, so it should be available all over the country in bookstores soon. I’ve enjoyed her book as is, with its creative, healthy recipes and fun menu ideas, but I’m sure the new version will be great as well, and hopefully reach a wider audience. The other day I was trying to find something new to do with tofu, and I found myself flipping through Jennifer McCann’s book- until I was inspired by a recipe for Tofu Fish Sticks. Basically, you take tofu, slice it, cut it out in fish shapes with cookie cutters (or into boring ol’ sticks), dip in soymilk mixed with lemon and then coat it in a combination of cornmeal, nuts (i used almond and sesame), aonori (blue nori kelp sprinkles), and seasoning. You bake just like regular ol’ boring fish sticks in the oven, and enjoy! They got a thumbs up from DH, and I enjoyed them as well. They’re not quite as addicting as the nutritional yeast southern fried tofu or even baked nutritional yeast tofu, but they are tasty, fun, and something different that would probably appeal to kids. I served mine with leftover GF corn pasta (DH is really into Mrs. Leepers corn pasta) mixed with fresh diced tomatoes, and roasted brussel sprouts, and roasted sweet potatoes. The right tartar sauce would be perfect with these darling fishie sticks- we had ours with a dill mustard sauce ’cause we didn’t have any tarter. So, whether you hunt down Jennifer’s book or just start improvising your own fishie stick recipe following her method- hopefully now you will be inspired to take fish sticks to the next gluten-free, vegan level- ’cause they’re yummy that way! I would give them a 7 or 8 out of 10, and would definitely make them again. [...] [...] Some time ago I bought the Vegan Lunchbox cookbook by the author of the Vegan Lunch Box Blog. Apparently there is exciting news- her book has been picked up by a major publisher and will be redesigned and released in March 2008, so it should be available all over the country in bookstores soon. I’ve enjoyed her book as is, with its creative, healthy recipes and fun menu ideas, but I’m sure the new version will be great as well, and hopefully reach a wider audience. The other day I was trying to find something new to do with tofu, and I found myself flipping through Jennifer McCann’s book- until I was inspired by a recipe for Tofu Fish Sticks. Basically, you take tofu, slice it, cut it out in fish shapes with cookie cutters (or into boring ol’ sticks), dip in soymilk mixed with lemon and then coat it in a combination of cornmeal, nuts (i used almond and sesame), aonori (blue nori kelp sprinkles), and seasoning. You bake just like regular ol’ boring fish sticks in the oven, and enjoy! They got a thumbs up from DH, and I enjoyed them as well. They’re not quite as addicting as the nutritional yeast southern fried tofu or even baked nutritional yeast tofu, but they are tasty, fun, and something different that would probably appeal to kids. I served mine with leftover GF corn pasta (DH is really into Mrs. Leepers corn pasta) mixed with fresh diced tomatoes, and roasted brussel sprouts, and roasted sweet potatoes. The right tartar sauce would be perfect with these darling fishie sticks- we had ours with a dill mustard sauce ’cause we didn’t have any tarter. So, whether you hunt down Jennifer’s book or just start improvising your own fishie stick recipe following her method- hopefully now you will be inspired to take fish sticks to the next gluten-free, vegan level- ’cause they’re yummy that way! I would give them a 7 or 8 out of 10, and would definitely make them again. [...]

]]> http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html/comment-page-1#comment-2238 Book of Yum - Blog Wed, 12 Sep 2007 06:39:37 +0000 http://www.bookofyum.com/blog/?p=359#comment-2238 [...] Monday: Vegan Baked Nutritional Yeast Tofu, Roasted Fingerling Potatoes and Grilled Kabocha Pumpkin and Portobello Mushrooms [...] [...] Monday: Vegan Baked Nutritional Yeast Tofu, Roasted Fingerling Potatoes and Grilled Kabocha Pumpkin and Portobello Mushrooms [...]

]]> http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html/comment-page-1#comment-1915 Book of Yum - Blog Wed, 29 Aug 2007 18:45:36 +0000 http://www.bookofyum.com/blog/?p=359#comment-1915 [...] I made a white roux with lots of garlic powder, and added some nutritional yeast for added flavor. I also made a dairy version for DH, who is skeptical about spinach in general and not the biggest fan of a pie centering on spinach. I followed the same basic recipe for his, but used dairy milk and 4 oz. cheddar and 2 oz feta cheese, just for variety’s sake. To my surprise, I found that I rather preferred the dairy free version, although here’s a big tip- IF you only have vanilla flavored unsweetened rice milk in your house and want to avoid using soy milk to make sure the recipe really works- go to the store and buy unsweetened PLAIN rice milk, because otherwise, no matter how much garlic powder you add to the recipe, you will still taste the ever so mild, ever so insidious flavor of vanilla. Another thing- when the pie first comes out of the oven, it won’t be firm. I don’t mind, myself, and am greedy enough to eat it right then. However, if you want it to be firmer in texture, consider adding xanthan gum or some other thickener- or even more flour. It will become firm after cooling, and especially after refrigeration. It tastes good cold OR hot, making it a good bento box (lunch box) candidate, especially if you have access to a refrigerator. It was VERY yummy with a sliced heirloom tomato (hippie zebra, if you were wondering…) sprinkled delicately with black salt. YUM! So, next time you’re wishing for something cheesy, why not make a cheezy spinach pie with nutritional yeast. Nutritional yeast doesn’t taste JUST like cheese, but it does add a salty, cheesy note to recipes that I personally find very, very tasty. Note: If you are new to nutritional yeast, ease into it by trying it on popcorn or in my famous Southern Tofu Recipa or Baked Nutritional Yeast Tofu Recipe, both brought to you by Joanne Stepaniak. [...] [...] I made a white roux with lots of garlic powder, and added some nutritional yeast for added flavor. I also made a dairy version for DH, who is skeptical about spinach in general and not the biggest fan of a pie centering on spinach. I followed the same basic recipe for his, but used dairy milk and 4 oz. cheddar and 2 oz feta cheese, just for variety’s sake. To my surprise, I found that I rather preferred the dairy free version, although here’s a big tip- IF you only have vanilla flavored unsweetened rice milk in your house and want to avoid using soy milk to make sure the recipe really works- go to the store and buy unsweetened PLAIN rice milk, because otherwise, no matter how much garlic powder you add to the recipe, you will still taste the ever so mild, ever so insidious flavor of vanilla. Another thing- when the pie first comes out of the oven, it won’t be firm. I don’t mind, myself, and am greedy enough to eat it right then. However, if you want it to be firmer in texture, consider adding xanthan gum or some other thickener- or even more flour. It will become firm after cooling, and especially after refrigeration. It tastes good cold OR hot, making it a good bento box (lunch box) candidate, especially if you have access to a refrigerator. It was VERY yummy with a sliced heirloom tomato (hippie zebra, if you were wondering…) sprinkled delicately with black salt. YUM! So, next time you’re wishing for something cheesy, why not make a cheezy spinach pie with nutritional yeast. Nutritional yeast doesn’t taste JUST like cheese, but it does add a salty, cheesy note to recipes that I personally find very, very tasty. Note: If you are new to nutritional yeast, ease into it by trying it on popcorn or in my famous Southern Tofu Recipa or Baked Nutritional Yeast Tofu Recipe, both brought to you by Joanne Stepaniak. [...]

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