Okay, so perhaps this post isn't exactly permaculture material, but I have a cooking dilemma and would like opinions. We are not vegan by any means, but have been slowly introducing dry beans and tofu into our diet, sometimes along side meat (chicken, salmon). We plan on raising our own meat and feel it wise to cut down on meat consumption. We don't have the space for the rabbits and fowl that it would take to provide meat for every night, and of course we don't take a liking to constant slaughter of innocent creatures if it is unecessary. Our boys are 2 1/2 and 1 1/2, and we want them to grow up with this sort of diet. Tofu is good for us because we can grow and make it ourselves in the future.Anyway, that having been said we rarely if ever eat beef or pork, as a matter of preference, but a few times a year I make a hearty veggie beef stew in the crockpot. We would like to make double batches to freeze. I don't follow a recipe, just to taste. So, the dilemma; I am trying to hybridize my stew with a tofu recipe online that requires the cubes to be soaked in beef stock, which I am doing, but then requires the tofu to be baked.I am not baking anything else so I would like to know if I can prepare it somehow on the stove top. In the crockpot isn't good, I don't want my beautiful stew to be shanghaied by goopy tofu. Any suggestions? The tofu is med-firm,/we also have firm (not marinating).Any good tofu/bean recipes would be greatly appreciated, or references to good books, websites. Also, anyone know what to do with venison? I have a 4 lb roast someone gave us and don't want it to go to waste, obviously. Please help! But no casseroles, please...
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For several years I have been following the debate and growing conversation on soy products. A lot of it boils down to when is too much of a good thing too much. After reading through everyone's thoughts on this discussion, I noodled around on the internet for some updated information. Soy products are not a bad thing, but using them to the exclusion of other healthy foods means there is no balance. From the days of "Diet For A Small Planet" using combinations of grains, legumes, other vegetables and fruits along with dairy products and eggs was a way to build a good alternative to meat-centric meals.
According to the Harvard School of Health 2-4 servings a week of soy products is a good thing, and more may not help health wise and unhealthy possibilities are an unknown.
I look at using soy in the same vein as tuna or other seafood - different reasons for limitations, but the overall health option of including some in the diet can not be ignored.
I enjoy developing recipes for tofu and edamame because it is a good idea to include it as a meal choice, once in a while, just not every day. If anyone would like some ideas of recipe uses for tofu and edamame, you can send me a note.
On the venison, I like to marinate it in citrus juices for a couple of hours, if it is a steak or roast. Just be careful not to leave it in the marinade too long - it really breaks down the tissue. I have used grapefruit as a preferred citrus because it does not give a distinctive taste like orange or lemon would - and then of course there is the health warnings about grapefruit for people taking certain medications including cardiac drugs. See there is that need-to-know aspect of foods good/bad thing again.
I have a friend who thinks eating a pound of spinach a day is good for him. I had to warn him about the high levels of oxalic acid.
I know this is a late reply, but I just found this group--How Fun!
My favorite tofu recipe is Tofu Chocolate Pudding. No kidding. Back in the day when I was a vegetarian I figured getting protein into the kids was more important than worrying about what dish in the meal it came from. Sometimes dessert was actually the carrier of the nutrition. (Sneaky mom here.)
Tofu Chocolate Pudding
6 oz Callebrut Sweet Dark Chocolate (hey, if you're doing this, use the best)
1 12oz package of soft silken tofu
2 tbsp Caster (extra fine) sugar
(or grind your own by putting sugar into the food processor, just don't go too far or you'll have powdered sugar)
1/2 tsp lemon juice
Raspberry sauce for filling (optional)
Chop chocolate and melt it in a double boiler. Cool 15 minutes. Puree tofu in a blender. Add the chocolate, lemon juice and sugar. Blend until mixed, pour into ramekins or dessert cups. If you're using raspberry filling, fill the ramekins about 1/2 way, spoon a thin layer of raspberry sauce on top, then fill the rest of the way with the pudding mix. Cover and refrigerate at least 4 hours.
I also have a recipe for Tofu Key Lime Pie.... weird but good.
Three standbys come to mind for using tofu. I especially like the pre-baked flavored tofu from Trader Joes for savory applications, but you could flavor and bake your own if you're not pressed for time.
One of my favorites is made following Alton's recipe (http://youtu.be/Mn6wRLbGHuA) on "If it ain't Broccoli" Good Eats - I just add some cubbed baked tofu on top prior to cooking to make it a main course.
Second favorite savory application is sliced thin and used in fresh Spring Rolls - yum! Just use the baked tofu in place of meat. There are so many different versions on how to make this, I just tend to use whatever I have to stuff them, but you MUST have mint and a good dipping sauce (I use a blend of housin and plum sauces with peanut butter thinned with water to dip).
Last, I hate to admit, is an absolutely sinful concoction that is addictive and so incredible you have to taste it to believe it. Just watch this episode "Tofu World" which is very educational and entertaining and had a magical chocolate pie recipe that is SO AMAZING you have to try it... (http://youtu.be/R7TVQewNy3c) :) In fact, I'm going to go make one now.
I didn't take a look at the links yet, but I will later, thank you for responding. It must be great if you are compelled to make one right now! And this sounds like something different for dessert, we all LOVE chocolate here, and Kris has been hinting for only the last 3 years that he would like to make spring rolls at home, just no recipe, so this is perfect.
Without getting involved in the debate on whether or not to eat soy, my fiance and I (not vegetarians, but just tend to eat meat only a couple of times a week) really enjoy a riff off of this recipe when cooking tofu: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
It's marinated and then dry-seared in a hot pan (cast iron works really well for this). The Chinese marinade is a little salty, so we use less soy than called for, but it really gives it a nice overall texture and keeps well in the fridge for adding to things (omelets, stir-frys, whatever!) throughout the week. Good luck!
After learning about the downsides to eating tofu, we started substituting paneer cheese for the tofu in some recipes. It has a similar sauce-absorbing quality, and like extra firm tofu, does not melt or get mushy. You can make your own easily enough with alternate milk choices as well if you don't care for using cow's milk.
Good to know! I am a little afraid of it, though I keep hearing about the health benefits of game meat. We bought buttermilk to soak it in this weekend.
Yes, even the most vehement anti-soy person (like myself) loves to sprinkle a little naturally fermented soy sauce on her rice every once in a while. ;)
Replies
Hi Krin & Jean and Everyone,
For several years I have been following the debate and growing conversation on soy products. A lot of it boils down to when is too much of a good thing too much. After reading through everyone's thoughts on this discussion, I noodled around on the internet for some updated information. Soy products are not a bad thing, but using them to the exclusion of other healthy foods means there is no balance. From the days of "Diet For A Small Planet" using combinations of grains, legumes, other vegetables and fruits along with dairy products and eggs was a way to build a good alternative to meat-centric meals.
According to the Harvard School of Health 2-4 servings a week of soy products is a good thing, and more may not help health wise and unhealthy possibilities are an unknown.
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pro...
I look at using soy in the same vein as tuna or other seafood - different reasons for limitations, but the overall health option of including some in the diet can not be ignored.
I enjoy developing recipes for tofu and edamame because it is a good idea to include it as a meal choice, once in a while, just not every day. If anyone would like some ideas of recipe uses for tofu and edamame, you can send me a note.
On the venison, I like to marinate it in citrus juices for a couple of hours, if it is a steak or roast. Just be careful not to leave it in the marinade too long - it really breaks down the tissue. I have used grapefruit as a preferred citrus because it does not give a distinctive taste like orange or lemon would - and then of course there is the health warnings about grapefruit for people taking certain medications including cardiac drugs. See there is that need-to-know aspect of foods good/bad thing again.
I have a friend who thinks eating a pound of spinach a day is good for him. I had to warn him about the high levels of oxalic acid.
Variety is the key word :-)
I know this is a late reply, but I just found this group--How Fun!
My favorite tofu recipe is Tofu Chocolate Pudding. No kidding. Back in the day when I was a vegetarian I figured getting protein into the kids was more important than worrying about what dish in the meal it came from. Sometimes dessert was actually the carrier of the nutrition. (Sneaky mom here.)
Tofu Chocolate Pudding
6 oz Callebrut Sweet Dark Chocolate (hey, if you're doing this, use the best)
1 12oz package of soft silken tofu
2 tbsp Caster (extra fine) sugar
(or grind your own by putting sugar into the food processor, just don't go too far or you'll have powdered sugar)
1/2 tsp lemon juice
Raspberry sauce for filling (optional)
Chop chocolate and melt it in a double boiler. Cool 15 minutes. Puree tofu in a blender. Add the chocolate, lemon juice and sugar. Blend until mixed, pour into ramekins or dessert cups. If you're using raspberry filling, fill the ramekins about 1/2 way, spoon a thin layer of raspberry sauce on top, then fill the rest of the way with the pudding mix. Cover and refrigerate at least 4 hours.
I also have a recipe for Tofu Key Lime Pie.... weird but good.
fwiw,
Denise
Three standbys come to mind for using tofu. I especially like the pre-baked flavored tofu from Trader Joes for savory applications, but you could flavor and bake your own if you're not pressed for time.
One of my favorites is made following Alton's recipe (http://youtu.be/Mn6wRLbGHuA) on "If it ain't Broccoli" Good Eats - I just add some cubbed baked tofu on top prior to cooking to make it a main course.
Second favorite savory application is sliced thin and used in fresh Spring Rolls - yum! Just use the baked tofu in place of meat. There are so many different versions on how to make this, I just tend to use whatever I have to stuff them, but you MUST have mint and a good dipping sauce (I use a blend of housin and plum sauces with peanut butter thinned with water to dip).
Last, I hate to admit, is an absolutely sinful concoction that is addictive and so incredible you have to taste it to believe it. Just watch this episode "Tofu World" which is very educational and entertaining and had a magical chocolate pie recipe that is SO AMAZING you have to try it... (http://youtu.be/R7TVQewNy3c) :) In fact, I'm going to go make one now.
Hi Kris and Jean,
Without getting involved in the debate on whether or not to eat soy, my fiance and I (not vegetarians, but just tend to eat meat only a couple of times a week) really enjoy a riff off of this recipe when cooking tofu: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
It's marinated and then dry-seared in a hot pan (cast iron works really well for this). The Chinese marinade is a little salty, so we use less soy than called for, but it really gives it a nice overall texture and keeps well in the fridge for adding to things (omelets, stir-frys, whatever!) throughout the week. Good luck!
IMG_20110406_184634.jpg
Definitely...oh how I miss venison and the giant, plentiful white-tail deer in Michigan...
Yum.
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