I have been meaning to try my Bulgogi recipe with tofu and finally got around to doing so. Sadly, my fridge is doing bad things and freezing my food - grrr. So, I put my tofu in my press and then our family got sick and I was hardly cooking. In the meantime, my tofu froze (which I suppose could be a good thing because it didn't go bad sitting in my fridge!) and the consistency was dreadfully spongy. I know a lot of people say freezing it gives it a lovely chewy texture. I must disagree! This dish was edible but not very good. The tofu was just weird. I think if it had been fresh it would have been yummy. The Bulgogi was much better made with seitan (for that recipe, simply do a search on my blog and you will find it). I did make some yummy veggies to the side. I made a tangy mustard sauce to go on top of the veggies. Next time I would cut the sugar in half (I have done that modification below - original recipe calls for 1 T sugar). Hubby loved these veggies!Tangy Mustard Sauce for Veggies (adapted from Taste of Home magazine)
3 T vegan butter
1/2 T brown sugar
1 T spicy brown mustard
1/4 t salt
Heat all ingredients in a small saucepan. Drizzle over cooked veggies.
Made this soup on Sunday and had high hopes for it - unfortunately, it was only ok. It just wasn't overly flavorful. Not bad but wouldn't make it again unless I doctored it up and not sure what I would doctor it with?! I made crescent rolls with this meal and they turned out so perfectly that I had to take a picture of them :-) I modified the recipe this time and cut back on the sugar. They were delish!Spinach Bean Soup (modified from Light and Tasty Magazine)
1 chopped onion
3 garlic cloves minced
1 T oil
1 3/4 cups water
1 15oz can tomato sauce
1 cups faux chicken broth
1 t dried oregano
1/2 t sugar
1/2 t salt
1/4 t pepper
2 cups frozen spinach
2 cups cooked white beans
1 1/2 cups cooked small pasta (like small shells)
2 t hot sauce
Heat oil in Dutch oven. Add onion and garlic and cook until tender. Add water, broth, tomato sauce and spices. Stir. Add spinach, beans and pasta and heat through. Serve.
Crescent Rolls (adapted from www.grouprecipes.com)
4 1/2 t active dry yeast
3/4 cup warm water (105 degrees)
1/4 cup sugar
1 ts salt
2 T ground flax seed mixed with 4 T water
1/2 cup canola oil
4 cups unbleached flour
In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, egg substitute, butter and half of the flour into the yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.
Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown.
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