Ginger Miso Tofu

This recipe is for 2 lbs of extra firm tofu, as my family has a healthy appetite. 

Ingredients
2 tablespoons Miso
1/2 cup mirin
1 tablespoon soy sauce
1 bunch of scallions chopped
3 cloves of minced garlic
1 teaspoon grated fresh ginger
1 teaspoon red chili flakes (optional)
2 lbs extra firm cubed tofu
1 tablespoon canola oil

Directions
In a large bowl mix together all the ingredients except the tofu, i.e. miso, mirin, soy sauce, scallions, garlic, ginger, chili flakes (optional).

Gently toss the tofu in with the sauce - making sure the tofu is covered.  Let the tofu marinade for at least 30 minutes.

Heat a non-stick skillet and add the canola oil.  Add the tofu mixture.  Cook over medium-low heat, and stir occasionally until the sauce thickens.  This should be about 20 minutes.

Serve over rice.

Easy Mafe Sauce

Mafe is a Sengalese dish that consists of a rich sauce served over various root vegetables, cabbage, short grained rice, and chicken.  Here is a simple version of the dish.

Mafe Sauce Ingredients

2 cups plain tomato sauce

3/4 cup peanut butter
Chili sauce to taste (I use Sriracha)

Salt to taste

Directions
Cook over medium low heat the tomato sauce and peanut butter until just simmers. Whisk while it is cooking so it doesn't burn. The sauce will turn into a deep orange color when cooked.  Add chili cause and salt.

Serve over grilled chicken breasts, boiled root vegetables (e.g. potatoes, yams, turnips), boiled cabbage, and short-grained rice.

Curried Gluten-Free Quick Bread

Ingredients
2 1/4 cups gluten-free flour
2 teaspoons baking powder
2 teaspoons curry powder
1/2 teaspoon salt
1 1/2 cups buttermilk (I usually make my own vegan buttermilk)
3 eggs
6 tablespoons vegetable oil
1/2 cup chopped raw cashews
1/3 cup dried cranberries (or raisons)


Preheat oven to 350
In a large mixing bowl, whisk together all dry ingredients (flour, baking powder, curry powder, salt).
In a medium mixing bowl, whisk together wet ingredients (milk, eggs, canola oil).
Mix wet ingredients into dry ingredients.
Stir in cashews and cranberries
Pour batter into prepared loaf pan

Bake for 40-45 minutes

Gingerbread Flavored Granola

This recipe makes 10 cups of granola.

Ingredients
6 cups regular rolled oats uncooked
4 cups raw nuts in bite-sized pieces (walnuts or pecans, etc)
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup canola oil
1/2 cup molasses
2 tsp vanilla extract
1 tsp salt
3 cups dried cranberries

Directions
Pre-heat oven to 350 F

Cover 2 baking sheets with parchment paper

Using a wooden spoon, combine the oats, nuts, ginger, cinnamon, nutmeg, and clove in a large bowl, until spices are evenly distributed.

Whisk together oil, molasses, vanilla, and salt.

Pour wet ingredients into dry, and stir until everything is evenly distributed.

Divide the mix evenly between the two baking sheets.  Spread out the mix over the whole baking sheet.

Bake for 15 minutes.  Take out and stir and spread the mixture.

If top rack browns faster than the bottom rack, switch the sheets.  Bake for 10 minutes. Take out and stir and spread the mixture.

Bake for 5 minutes or until desired brown color.

Divide the cranberries evenly between baking sheet and stir into granola.  Spread the mixture one last time to cool.

Store cooled granola in air-tight containers for up to 2 weeks.