Saturday, February 28, 2009

tokwa mac

ok, so i had to rename this one. i found this recipe off a vegan site. its suppose to be a mac n cheese substitute. yeah, no, don't think so. no comparison to the real thing. but it is delicious in its own way. for someone like myself who knows what mac n cheese should taste like, no matter how you try to phsyc yourself out, it taste nothing like the real thing. for my girls however, who have nothing to compare it to, its just another yummy noodle dish! i've altered the recipe a bit, mostly by adding more tofu and less nutrituional yeast. the original recipe calls for only 1/4 block of tofu. i lessened the nutritional yeast... its an acquired taste that i have yet to acquire. maybe over the years i'll increase the amount. for now, 1 cup of that stuff is enough.

Ingredients:
1 1/2 cups of plain soy milk
1 cup of water
1/4 cup of tamari or soy sauce
1 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1 block of firm (not silken) tofu
1/2 cup canola oil (or vegan butter is good)
1 1/2 lbs of pasta of your choice (i like mini macaroni or mini penne)
a relatively large baking pan

pre-heat oven to 350 degrees. boil pasta.

mix all the ingredients except the pasta in a large bowl. i mash up the tofu with a fork then use a hand blender to mix. we like the little chunks of tofu.

once pasta is cooked, drain the water and place in a rectangular pyrex pan. pour the mixture on top and bake until the top of the pasta looks slightly browned and crispy about 30 minutes.
sorry, blurry pic. i'll need to update the pic when i get a new camera.

kare-kare (filipino oxtail stew)

because of my girls' allergies to nuts, i was afraid my children would be deprived of one of my favorite filipino dishes, kare-kare. now presenting soy-nut butter kare-kare..... now also one of my girls' favorite dishes...

peanut-free kare-kare
1 tray oxtail
handful of string beans
1 tb soy nut butter
1/2 clove of garlic
1/2 onion
2 tb oil
1 tsp salt
water

rinse the oxtail in water and dry well. heat oil in pot and brown oxtail. add garlic, onion and salt and continue to sautee with oxtail. just before it burns, add water. the water should cover the oxtail about 2 inches. cover pot and let boil for about 3 hours or until meat is super soft. stir occasionally. (i'll do this the night before and place the whole pot in the fridge over night. the next morning you can scrape the layer of fat off the top, then continue to boil again)

then add one huge heaping tablespoon of soy nut butter, mix well into the soup. add string beans. dont over cook the string beans, taste best when still a little crunchy. done.

i actually prefer soynut butter kare-kare then the real peanut butter version. i cant taste the difference, plus its healthier.