Thursday, December 06, 2007

Anita's super tasty tofu scramble (secret recipe)

Half a block of tofu, crumbled
1 Tbsp chopped fresh ginger
4 cloves of garlic
1 Tbsp brown sugar
1 Tbsp sesame oil
1 Tbsp canola oil
2 Tbsp Tamari (good soy sauce thats made from real soybeans, dont buy that cheap stuff)
1 onion
1 red pepper
1/4 cup chopped fresh coriander
2 Tbsp Pataks curry paste
1 chili (if you like extra heat)
1/4 cup water

Fry the onions, ginger, garlic, chili and red pepper in the oil until the onions are transluscent. Add the tofu fry it around for a bit. Then add the water, soy sauce, and sugar. Put a lid on the pan and let the juices simmer for a good 10-20 minutes until the tofu absorbs everything. Serve it with acorn squash (baked or microwaved with a bit of butter, salt and pepper), plain yogurt, and warmed up slices of pita bread. If you want greens on the side (which go very well), I have used fiddleheads, bok choy, or kale which is yum yum yummy. A well rounded meal with all your vitamin needs.

Curried Butternut Squash Soup

1 butternut squash, cut in half and baked on a sheet face down in a bit of water
2 celery stalks
1 onion
1 Tbsp ginger
2 Tbsp Pataks curry paste
4-6 cups stock (chicken or veggie)
1/4 cup chopped fresh coriander
A chili if you like spice
1/4 cup coconut milk or yogurt (optional)
1-3 bay leaf
juice from one lime

Scoop the seeds out of the squash and throw it away, then scoop out the squash and set aside. Fry onions, celery and ginger in a bit of oil until golden. Then add the curry paste and fry for a few minutes. Add the squash and the stock and the bay leaf and simmer for 20-30 minutes. Puree half of the soup in a blender and put it back in the soup with the yogurt or coconut milk and the lime juice. Heat it up and enjoy.