In
this section, I'll be writing my own recipies, which are easy
to do & enough for 2 healthly appetites. This has come
about as a request from B&B guests, who seem (thankfully!)
to be impressed with my ideas & concoctions. Most of them
can be vegan (the meals I mean, not the B&B guests!),
with just a wee tweak here & there. Personally, I love
being in the kitchen, but I'm not good on all the fiddely
stuff. After a day out with the chainsaw, or massaging, the
last thing I want is to take too long preparing a hearty meal
for my man!
"I
feel so healthy after the Delicious Exquisite food,
I think I'll be Vegetarian now!" Peter
Watch
our YOU TUBE link Now!
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Spicey
Tofu Satay ~ Vegan
Tofu
gets a lot of bad press from those not in the business of
being a vegetarian, or not willing to get over their first
traumatic taste of it as boring or slimey or bland. It's a
shame really, because prepared well, its a very versatile
food and full of nutrients too. Always use the right kind
of tofu to match your recipe. With firm tofu, the usual trick
is to drain and marinate it in advance of cooking.
Did
you know...Tofu
is the richest source of non-dairy calcium! High in iron &
potassium it contains a little alpha-linolenic acid, an omega-3
fatty acid which may help lower blood cholesterol. Tofu may
also ease menopausal systems since it has lots of weak oestrogen-like
compounds and evidence suggests that it has some anti-breast
cancer activity for the same reasons.
So
enough lecturing, get munching girls!
This dish has a lot of 'body' to it and is very satisfying.
It can be quite
a show stopper too, especially if you take a little time to
serve it exotically. I was using some red cabbage for a separate
dish, but the outer leaves looked so lovely and inviting that
I served up my tofu satay in them! Impressive! (The last cabbage
leaf on the right is stuffed with a raw mushroom satay that
I made especially for one of my guests during his stay. I
tell you what, his raw food diet (no bean products) although
challenging, was very interesting...but more of that another
time). Enjoy!
For
2 people: 200 -250g firm tofu, drained; a hefty glug of a
sweet & sour chilli sauce or a freshly chopped red chilli,
or a tablespoonful of Harissa ~ your choice!; 2 tbs peanut
butter; 2 tbs nut oil; dash of water; handful of peanuts,
broken.
Drain
the tofu on a kitchen towel then cut into cubes. Place into
a bowl and add the spices ~ the sweet & sour, or the chilli,
or the Harissa. Season with salt and freshly ground black
pepper. Mix well and leave to stand for at least a couple
of hours before cooking. Heat the nut oil in a large heavy-bottomed
frying pan and throw in the cubes of tofu. Saute the tofu
and brown on all sides over a medium heat. Remove from the
pan and keep warm. Using the same pan, mix the peanut butter
with enough water so you can stir the peanut butter quite
easily. Cook over a low heat, stirring continuously. Throw
in the peanuts and when the butter begins to coagulate and
come together, add the sauteed tofu. Mix until all the tofu
is coated. Serve with udon noodles and chopsticks for the
full vegan asian experience!
"Bon
Appetite !"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Food
Elegance Comes to France!
Mary
Cadogan, the well known experienced food writer and stylist
for the BBC Good Food Magazine and its sister publication
Olive, now works as a Food Consultant here in this area of
France. Visit
her site on the links below to check out her veggie recipies
and find out about her Cookery Courses & Holidays ~ I've
been on two so far and they're absolutely fab!
~ or catch up with her regular blog for the BBC Good Food
Magazine.
Mary's
depth of knowledge, her commitment to teaching you new skills,
and her endless enthusiasm and charm make her residential
& one-day courses a 'must' for any serious foody... |
