Thursday, June 02, 2016

Memorial Day Weekend 2016

Had Caitlin Hawkins​ and Barbara Hawkins​ over yesterday for Memorial Day, my birthday, George Hawkins’​ birthday, my graduation from Marni Task’s​ Jivasara Yoga Teacher Training and Caitlin's graduation from grad school at Case, the finding of an apartment, and landing a job here in Cleveland!

Since it was Memorial Day weekend, I wanted something "traditional". So I decided to try carrot dogs as a replacement for the typical hot dogs. To be honest, I was skeptical. In addition to the fact that I'm not really a fan of trying to recreate "meat" foods with veggies, since that's like an alcoholic drinking near beer (not really a good idea) I'd rather just go straight for a new thing altogether.

Much to my surprise, though, it was actually really good. The liquid smoke I think is really what makes it, but I topped it with arugula, mustard, Ketchup and caramelized onions.

I also tried out two new recipes this time from the PlantPure Nation Cookbook. Three actually since one them called for Tofu Cashew Mayonnaise also from the PlantPure Nation cookbook. The first was a Thai Tofu Wrap which was only okay. It'll be good if I can figure out something else but it needs a little more moisture, more of a kick, and more peanut butter maybe. It called for Sriracha which we didn't have so I used Cholula which we did, but probably not enough.

You can see the wraps on the plate covered in saran wrap. There's a pun in there somewhere.

The second recipe used a quarter cup of the Tofu Cashew Mayonnaise. For my fellow no oil friends, this recipe calls for 1/2 teaspoon of tahini. I bought tahini that had no extra oil added but it was still quite oily. I like the flavor of tahini I just don't want the oil. But for yesterday I used 1/2 teaspoon of tahini.

Other than that though the tofu cashew mayonnaise was fantastic. Here's the recipe

1/4 raw cashews soaked for 2-3 hours
7 ounces extra firm tofu
1/2 teaspoon sea salt (I used less)
1/2 teaspoon tahini
4 teaspoons lemon juice
1 1/2 teaspoons white vinegar
1 tablespoon Dijon Mustard
2 Tablespoons apple cider vinegar (I bought the Braggs because of Theresa's comment at the last PlantBaseCle meeting)
2 1/2 Tablespoons Agave Nectar (I only used 2, but will probably use 1 next time)
2 Tablespoons Water
1/4 teaspoon xanthum gum (I didn't have any so I used potato starch as a kind of binder

Tweak to your heart's content, particularly perhaps just grinding sesame seeds up yourself will reduce the oil.

I used this mayonnaise for the Eggless Tofu Salad. For what it is worth I never really liked egg salad so I don't consider this a replacement :-) The Tofu Salad was fantastic, the dill adding it the perfect flavor. The bowl bigger bowl in the picture to the left is a Quinoa salad my wife Arisa featuring Chayote.

I used my friend Lori Palmer’s (website) suggestion to make "chips" out of Engine2’s Sprouted Ancient Whole Grains Tortilla (you only need to bake for maybe 5 minutes, I had mine in a just a little bit too long), and used them to scoop the tofu salad. Thanks Lori that was a fantastic suggestion!

For scheduling reasons we started earlier than we would have normally and we finished earlier as well. Which was just as good because by the time we would have normally just been settling in to eat we were inundated with rain.


No comments:

Post a Comment