Recipe: Dijon-Dill Tofu with Udon

April 23, 2007

To celebrate Earth Day, I made this dish on Sunday for vegetable95. It’s simple, tasty, and nutritious. I served steamed red chard on the side.


– Block of firm tofu

– 1/3 C dijondijontofu.jpg

– 1/3 C water

– 1/2 tablespoon dried dill

– 1+ tablespoon of maple syrup

– 2 medium cloves garlic, minced

– 2 medium green peppers, chopped

– Handful of cashews

– Udon noodles


Squeeze out water from tofu. Cut into small squares or triangles. Mix dijon, dill, garlic, and maple syrup. Then add water. Marinate tofu for 30 minutes. Empty sauce into dish and fry tofu until (very) lightly browned around edges. Put sauce back into dish and add green peppers and cashews and cook until done.

While cooking the tofu, boil water and cook udon noodles. Rinse noodles when done. Fry noodles in tofu dish for enough time to get noodles creamy.

Served vegetable95 and therecreational vegan, which is probably equal to 3-4 pedestrians.


Recipe: French-Canadian Tofu with Rice and Fruit

January 27, 2007

This recipe, which is my first serious attempt at culinary improvisation, was the direct result of divine inspiration.1 Luckily for you, it is my vegan duty to publish this on the intertubes and spread the faith. Enjoy!

1 cup basmati rice
1/2 cup finely grated carrots
1/2 cup chopped curly parsley
3/4 cup coarsely chopped walnuts
approx. 1 1/2 cups red wine
approx. 3/8 cup maple syrup (the real kind)
1 medium yellow onion, quartered and sliced thin
extra firm tofu
2 red bell peppers
2 granny smith apples
juice from 1/4 of a lemon
2 bananas
1/2 teaspoon dried basil

This recipe has three parts which need to be cooked more or less simultaneously.

(1) Rice: I like to add olive oil and salt to my rice, but just do what you do, and when it’s done stir in the carrots, parsley, and walnuts.

(2) French-Canadian Tofu: Begin reducing the wine to a more manageable volume by simmering in a small pot. Then add the maple syrup and set aside. Crumble the tofu into small raspberry sized chunks and fry with the onions in a saucepan. Sprinkle generously with salt. When the onions and tofu have browned a little reduce the heat and add the wine-maple syrup mix. Stir the tofu so that it gets completely coated by the sauce. Simmer until most but not all of the sauce has evaporated.

(3) Fruit: Cut the peppers and apples into bite-sized chunks and fry in a saucepan. Add the lemon juice and a little bit of water if necessary. Once they are beginning to soften add the bananas and season with dried basil. Cook until the bananas are soft.

Combine the three dishes and enjoy. Serves 2 – 4.

Please go ahead and try the recipe and leave a message in the comments letting me know what you think. If you “don’t like” tofu (whatever that means), try it anyway. This might be the recipe that transforms you from a tofu-abstaining heathen to a devout recreational vegan! (You’ll thank me later when you pass through heaven’s pear-glazed gates.)

1 There are only two possible explanations for the spontaneous creation of such an amazing recipe by a relatively inexperienced cook: (1) unconscious plagiarism, and (2) divine intervention. The first explanation can be ruled out with a high degree of confidence given that a quick perusal of the author’s cookbooks turned up no recipes even remotely similar to this one. Therefore it is clear that the goddess Isa Chandra Moskowitz, a vegan chef residing in Brooklyn, must have communicated this recipe to me via divine will. To bring yourself closer to Isa read the bible (VWAV) every day. If you don’t own a copy obtain it immediately, whether at your local bookstore or from vegan hotel night tables. It will save your recreationally vegan soul.

Recipe: Spinach in Crushed-Pear Juice

January 24, 2007

In preparation for the upcoming Vegan New Year celebrations (year of the pear) I present a simple recipe of my own creation.

You can find crushed pear juice in Koreatown’s P.A.T. Central Market (675 Bloor West) or Walnut Cake eatery. It is theoretically conceivable to substitute pear juice of the non-Korean non-crushed variety, but this has not been properly tested and will likely yield substandard results.

238 mL crushed pear juiceSpinach crushed pear
1 bunch fresh spinach
dried rosemary to taste

chopped walnuts

Pour crushed pear juice into a sauce pan and simmer until it has thickened somewhat. Add spinach. When spinach is cooked, season with rosemary, sprinkle with chopped walnuts and enjoy.

Kale: King of the Leafy Greens?

November 25, 2006

In the kingdom of leafy green vegetables who reigns supreme? To answer this important question I researched the nutritional properties of the six most regal leafy greens: kale, collard greens, mustard greens, swiss chard, spinach, and romaine lettuce. While spinach ranks first for calcium content at one quarter of recommended daily value per cup (RDV/C), with collard greens a close second, kale dominates in terms of vitamin K with a whopping 1,327.6% RDV/C!1

In honour of King Kale,2 I present a simple but satisfying recipe: Steam a bunch of kale and dress with garlic sautéed in canola oil, and capers and lemon juice. As with all great art, the secret is in the proportions: there should be a subtle hint of caper, lemon, and garlic in each bite.


Next installment in this series: The Joy of Nutritional Yeast Flakes

2 Admittedly an inappropriately patriarchal moniker, but necessary for the visual and aural alliteration that is sooo irresistible.