http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html Yummy Adventures in Gluten Free Cuisine Thu, 28 Aug 2008 04:24:46 +0000 http://wordpress.org/?v=2.5.1 http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-19561 Independence Day Grill: Gluten Free Grilled Pizza Recipes and Fourth of July Recipe Roundup | Book of Yum Sun, 06 Jul 2008 02:44:41 +0000 http://www.bookofyum.com/blog/?p=149#comment-19561 [...] with this accompanying Ginger Peanut Sauce (Complete with pics from our 4th of July last year) My World-Famous Grilled Sesame Tofu Recipe a classic Gluten-Free Macaroni Salad Recipe Japanese potato salad Recipe Grilled Kabocha and [...] [...] with this accompanying Ginger Peanut Sauce (Complete with pics from our 4th of July last year) My World-Famous Grilled Sesame Tofu Recipe a classic Gluten-Free Macaroni Salad Recipe Japanese potato salad Recipe Grilled Kabocha and [...]

]]> http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-18319 Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap | Book of Yum Mon, 16 Jun 2008 03:01:20 +0000 http://www.bookofyum.com/blog/?p=149#comment-18319 [...] Wednesday: Japanese Miso eggplant Rice Grilled Sesame Tofu [...] [...] Wednesday: Japanese Miso eggplant Rice Grilled Sesame Tofu [...]

]]> http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-16890 Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum Mon, 19 May 2008 02:29:39 +0000 http://www.bookofyum.com/blog/?p=149#comment-16890 [...] the DH cooks, Asian Grilled Sesame Tofu steamed sesame white rice szechuan pepper oil [...] [...] the DH cooks, Asian Grilled Sesame Tofu steamed sesame white rice szechuan pepper oil [...]

]]> http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-15925 Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum Mon, 05 May 2008 03:14:07 +0000 http://www.bookofyum.com/blog/?p=149#comment-15925 [...] Grilled Ginger Sesame Tofu Recipe, Onigiri with a simple GF soy sauce drizzled avocado cube filling, and the sesame spinach recipe [...] [...] Grilled Ginger Sesame Tofu Recipe, Onigiri with a simple GF soy sauce drizzled avocado cube filling, and the sesame spinach recipe [...]

]]> http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-11361 Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum Mon, 11 Feb 2008 03:47:36 +0000 http://www.bookofyum.com/blog/?p=149#comment-11361 [...] Italian Fusion Risotto (variation) Grilled Sesame Tofu Roasted [...] [...] Italian Fusion Risotto (variation) Grilled Sesame Tofu Roasted [...]

]]> http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-10017 Gluten Free Summer Dinner Party Menu | Book of Yum Thu, 24 Jan 2008 09:00:55 +0000 http://www.bookofyum.com/blog/?p=149#comment-10017 [...] Main Course Japan- Potato Salad with Cucumber, Carrot, and Lettuce Japanese Sweet Curry Rice (not GF) Korea- Grilled Sesame Tofu, marinated overnight China- Gyoza (not GF) [...] [...] Main Course Japan- Potato Salad with Cucumber, Carrot, and Lettuce Japanese Sweet Curry Rice (not GF) Korea- Grilled Sesame Tofu, marinated overnight China- Gyoza (not GF) [...]

]]> http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html#comment-2721 Book of Yum - Blog Tue, 25 Sep 2007 18:25:25 +0000 http://www.bookofyum.com/blog/?p=149#comment-2721 [...] I have always loved grilled vegetarian foods, and grilled artichokes and grilled marinated sesame tofu have been two of our signature party dishes for years. But for some reason, I’ve never spent all that much time in front of a grill myself, usually leaving it to DH. This summer all that came to an end when I started turning up the propane myself to grill all the vegetables I’ve been buying from the Farmer’s Market. I first used a spice rub on vegetables for By the Bay’s Event Cooking For Karina. It turned out so well, I began trying it with a myriad of other vegetables. My most recent creation involved a round Kabocha, Japanese green skinned pumpkin, a sesame oil spice rub, and an unexpected accompaniment of sundried tomato almond pate. And you know what? It was delicious! DH isn’t crazy about kabocha, but ever since I first had it in Japan in sweet, creamy mayo kabocha salad, I’ve been hooked on this sweet, rich cousin of the American pumpkin. Many grill restaurants in Japan offer you the opportunity to grill a host of vegetables, including kabocha right at the table. I’ve never been that crazy about the results, as pumpkin takes a while to cook and it usually ended up bland (with no GF sauces available) and undercooked, but when I incorporated my recent sesame oil spice rub technique, I came up with a new, favorite way to enjoy kabocha. Kabocha is really good for you, by the way, as it is “rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.” But one thing I didn’t know is that while Kabocha is more common in Japan now than in the US, it actually originated in the US! Who would have thought it. According to my friend Wikipedia, “Kabocha originated on the American continental mass. Christopher Columbus found it and took it back to Europe along with tobacco, potatoes, and tomatoes. After that, the vegetable traveled around the globe and was brought to Japan from Cambodia on Portuguese ships in 1541, during the Azuchi-Momoyama period. Subsequently it became known as kabocha.”(Source for both: Wikipedia) Some tasters compare it to a cross between pumpkin and the sweet potato- but however you describe the flavor, it’s really delicious, and much easier to deal with than the larger American pumpkin. So, from America, to Japan, and back to America again- the kabocha has really gotten around! Today it’s grown all over the world, and even grown in California and Florida, so you should be able to find it at your local Asian market. Why not enjoy a well traveled food- and find some kabocha for yourself, today? [...] [...] I have always loved grilled vegetarian foods, and grilled artichokes and grilled marinated sesame tofu have been two of our signature party dishes for years. But for some reason, I’ve never spent all that much time in front of a grill myself, usually leaving it to DH. This summer all that came to an end when I started turning up the propane myself to grill all the vegetables I’ve been buying from the Farmer’s Market. I first used a spice rub on vegetables for By the Bay’s Event Cooking For Karina. It turned out so well, I began trying it with a myriad of other vegetables. My most recent creation involved a round Kabocha, Japanese green skinned pumpkin, a sesame oil spice rub, and an unexpected accompaniment of sundried tomato almond pate. And you know what? It was delicious! DH isn’t crazy about kabocha, but ever since I first had it in Japan in sweet, creamy mayo kabocha salad, I’ve been hooked on this sweet, rich cousin of the American pumpkin. Many grill restaurants in Japan offer you the opportunity to grill a host of vegetables, including kabocha right at the table. I’ve never been that crazy about the results, as pumpkin takes a while to cook and it usually ended up bland (with no GF sauces available) and undercooked, but when I incorporated my recent sesame oil spice rub technique, I came up with a new, favorite way to enjoy kabocha. Kabocha is really good for you, by the way, as it is “rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.” But one thing I didn’t know is that while Kabocha is more common in Japan now than in the US, it actually originated in the US! Who would have thought it. According to my friend Wikipedia, “Kabocha originated on the American continental mass. Christopher Columbus found it and took it back to Europe along with tobacco, potatoes, and tomatoes. After that, the vegetable traveled around the globe and was brought to Japan from Cambodia on Portuguese ships in 1541, during the Azuchi-Momoyama period. Subsequently it became known as kabocha.”(Source for both: Wikipedia) Some tasters compare it to a cross between pumpkin and the sweet potato- but however you describe the flavor, it’s really delicious, and much easier to deal with than the larger American pumpkin. So, from America, to Japan, and back to America again- the kabocha has really gotten around! Today it’s grown all over the world, and even grown in California and Florida, so you should be able to find it at your local Asian market. Why not enjoy a well traveled food- and find some kabocha for yourself, today? [...]

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