Comments (5)

By laviyah, June 30, 2009 1:09 PM

This is basically a follow up to my pita recipe. If you were wondering what the heck to put in your pita besides PB&J which works just fine in a pinch. But who goes through the process of making fresh pita, only to put some peanut butter and jelly in it?

You can put whatever you want in your pita, I just happened to put fresh homemade eggless salad in mine the last time I made it.

This eggless salad is made with tofu and if you never liked tofu, you never had MY eggless salad. This will cause you to think about tofu in new ways. After eating this you will have a deep and profound respect for tofu.

Making this eggless salad requires some advance preparation. The tofu must be frozen and then defrosted, so I suggest that once you make this eggless salad, to always have a couple blocks of tofu in the freezer. That way, when you get a craving, you can just pull out a couple blocks before going to work and have it defrosted and ready to use by the time you get home.

This tofu is frozen solid and thank goodness my wonderful husband reminded me to take a picture. The tofu for this salad can be either firm or extra firm, although I prefer extra firm tofu myself.

Defrosted and squeezed tofu. Squeeze out as much water as you can. This particular brand I squeezed while it was still in the packaging.

After squeezing, your tofu should look something like this. Yes, freezing tofu changes the texture and in my opinion, it has a better mouth feel for something that you would term an eggless salad.

Next, crumble the tofu into a large bowl. It can be as fine or as chunky as you want it. It’s up to you. I like mine a little on the chunky side.

Dump in 1/2 a cup of relish, sweet or dill. Whatever floats your boat.

Then throw in 3 cloves of garlic crushed, 1/4 cup of diced red pepper, 1/4 cup of diced onions (I used leeks, cause they were handy)

Don’t forget to dice a stalk of celery.

And a nice handful of dill. Isn’t dill the most delicious herb?

Please don’t leave out the capers! Make sure they’re from Trader Joe’s, like practically everything else in this blog.

2 Forkfuls should do.

At this point you could throw in some vegan mayo or make your own. I chose the make my own option. You will need:

A cup of soy milk

A teaspoon of vinegar. Apple cider vinegar or even lemon juice will do, however I like rice vinegar for this.

Blend the milk and vinegar on high while slowly adding a stream of vegetable oil. Stop pouring when hole in center closes. Sorry! No picture, I forgot. Cooking when hungry again! Now you have vegan mayo! The quick and dirty version I might add.

Dump in about 2 cups mayo (you may have some leftover) and stir it all up. You may need to add the rest of the mayo (I like mines with a lot of mayo). It’s up to you. Add a squirt of mustard on top and stir that in. At this point add salt to taste and mix very well after seasoning.

Enjoy!

Comments (1)

By laviyah, June 27, 2009 6:41 PM

My husband didn’t introduce me to Carob Molasses until several years into our marriage.  I’m still upset that he was holding out on something so vital to my sanity for all of these years.  I guess he likes it when I’m crazy, kinda like how he was acting like last night when I moved his clothes for him.  Anyway, you gotta try this.

First you need some Carob Molasses. You get it from a good Middle Eastern grocery store. Just ask someone and they will point you to it. While you’re there, get some Basmati Rice, Tahini, Olive Oil and Dates. This is just to prepare you for what’s to come. Anyway, the most important ingredient that you cannot leave without is the Carob Molasses. Carob tastes a lot like chocolate for those of you who have no clue what I am talking about. It is used as an alternative for people who can’t or won’t eat chocolate. Sux for them, I can eat both!

Next, get some ice cold Soy Milk.

Get one of those vintage POM glasses. Come on now, you know you got one. I was trying to build a glassware collection before they discontinued them.

Now, you need a Chinese spoon.

I say Chinese, because I have only seen these spoons in Chinatown or at Chinese restaurants when I order soup. I’m sure it measures a bit more than a tablespoon.

See how thick this stuff is! I usually do 2 spoons. Don’t tell anyone.

Please pour some milk in there.

Stir me!

Sorry! I drank some before I took the picture.. That’s how good this stuff is! Go make some.

Comments (1)

By laviyah, June 24, 2009 4:40 PM

I have been busy, so busy that I have neglected to post.  It’s hot, finally.  And I have been trying to win a Cuisinart Food Processor on Pioneer Woman as well as a Kitchen Aid Stand Mixer.  Wha?  Don’t look at me like that!  The woman can cook and her giveaways are always something I don’t have but have on my long term wish list.  Also, I love her recipes, so simple and easy to VEGANIZE!  Don’t hate, veganize it!

Fresh Pita is awesome and redonkulously easy!  Serious!  Before I get started, I have a small disclaimer.

I use a bread machine.

Sorry.

Well, I don’t actually bake this delicious pita in the bread machine, but I sure do let my machine do all the grunt work.

I have another confession to make.

This recipe is from Tyler Florence of the Food Network

Whew!

Now that I got all of that off of my chest, we can get started!

Ingredients

• 1 Package of Dry Yeast
• 1 teaspoon of sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 3 1/2 cups of bread flour, plus more for dusting ( I didn’t have bread flour so I used Trader Joe’s Unbleached White Whole Wheat, it came out just fine!)
• 1 teaspoon of olive oil

I’m sorry I didn’t take a picture of all of this before I got started, but I am not as organized as my husband and I am usually so hungry I forget.  Geez.

So as the directions that Tyler gives:

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Translation:

Dump in the yeast, sugar and warm water.  Stir it up.  Let it sit until it gets weird looking then turn the bread machine on the dough setting.

Next:

Add the salt.  Yes, while the machine is still turning, then slowly dump the flour in.

Close the lid.

Now, just let the bread machine do its dough setting thing, like letting it rise and all that.  Go do something else like yoga or making the stuff you plan to put into your pita.

Okay, so the bread machine has beeped, signaling that it is finished kneading and rising your dough.  Preheat the oven to 500 degrees.

Put the teaspoon of olive oil in a bowl.  Rub it around the bowl.  Take the dough out of the bread machine and  place it in the oiled bowl.  Divide the dough into eight equal pieces.

When your oven is hot roll out two pieces at a time and bake for 2-4 minutes.

No you cannot leave the kitchen, but you are only baking eight pieces, so you will be done in a snap.  Cover the hot pita with a kitchen towel to keep it soft.

Pita!

Its that simple! 

Coming soon! Filling the pita.

Comments (0)

By nahum, June 21, 2009 9:38 AM

Happy Father’s Day to all those wonderful fathers out there.  As a gift to myself, I am posting my favorite poem that was written by my wife entitled ‘He’.  I absolutely love this poem & I hope you all enjoy it as much as I do.

HE

his kiss is like the sweetness of bliss if it could be tasted

he makes me fell like each moment spent without him is wasted

our bodies dance completely in tune vibrating underneath half moons

he looks at me in that way “don’t go baby, please stay.”

I didn’t know I could feel this way

so soon after walking away

from a lonely place

I thought I had to stay

until I realized I could not go another day.

Now I wake up to him

his eyes looking at me with such intensity

and in his reflection I see the beauty that used to be me

he touches me so softly, my hair caressed and kissed

and when we part

I am missed

He

is the  one I seek to spend every day and every week with

so how could I not try at least

he might be my destiny

he seeks to bring out the best in me

and when I am naked, he still want t see the rest of me

I am appreciated from my mind to my lips to my face to my toes and my embrace

when I think of him, I smile

he asks me to come on over and stay a while

but it’s not just me that’s stunned

he’s known me for some time now, but still asks “Where did u come from?”

I suprise him at every turn

we twist and moan and speak soft words

we touch and whisper and smile and laugh

we share and stare int the eyes of each other

and wonder what would one do without the other

I want this feeling to last forever

but we must be quite clever

he knows that things aren’t always easy

but he spiritually feeds me

mentally meets me

and physically heeds me

he is sunshine when my day is gray

he makes all doubts fade away

he is solid and stable like the strongest tree

and he neveer lets me go, always holding me

cause he know I need stability

he is honest and silent and strong

his vision is farther than the day is long

he is the one you think about

dream about

can’t do without

he is the reality, never the fantasy, because I have tasted him and it’s not a dream

it’s better thant it seems

I must confess, no words can express the wholeness of

He

who is he?

friend. lover. father. husband.

he is

my reflection. my connection. my protection.

he is

the object of my affection

it is HE

Comments (1)

By laviyah, June 20, 2009 10:22 AM

My husband keeps asking me to write.  I love writing, however writing has not come as easily in the past couple years.  I have actually gotten quite comfortable not writing.  Nahum has been posting recipes and doing quite well at being witty and inventive.  I have been content to sit back and do all the busy work.  Now that my two eldest boys are gone, I don’t know what to do with myself!  I didn’t realize how much homeschooling is woven into my daily routine.  Now that my two school age children are away for the summer I find that I have the time to think.  It’s (gasp) like a mini-vacation I get to take in my home.  Although cooking, cleaning and bill paying is still required.  They left on Thursday and although I spent the day yesterday doing laundry, I kept thinking about writing.  I guess my writers block is lifting. I needed space and time to let my mind wander, which it doesn’t when the older boys are here.

First things first! I want to write about my daughter.  I can’t speak for other parents, but are you in love every single time a child is born?  I know I am!

My husband and I can spend all day fighting over who gets to kiss those cheeks! I can’t express enough how insanely I love this little girl! If your wondering, she is just four months and at about 20 pounds I should bottle my breast milk and sell it!

She’s not the biggest though. My middle son was 28 pounds at three months! I’m grateful that the Princess is not that big! However, she is quite heavy to carry around! I have been wearing her. It’s just easier that way since public transportation has been our mode of transport lately. She doesn’t mind, she is carried and breast fed on demand. She is redefining the life of a Jewish princess.

She’s got us all wrapped around her finger and I wouldn’t have it any other way!

Comments (0)

By laviyah, June 17, 2009 1:45 PM

So, I have a five year gap between the two eldest and the two youngest children.  Currently all the boys share a room. 

Huge Mistake.

If I put up the list of things ripped, torn and mangled by the youngest boy you would never get to the bottom of this post. The 3 year old will not stop messing with their things!  The constant fighting is driving me up a wall!  I really want to know from other parents out there, how you separate different age groups and sexes?  Presently my daughter sleeps in my room for obvious reasons and eventually I plan to give her, her own room because well she is the only girl.  What do I do with the 3 year old boy?

Backtracking a little bit.

The three year old is a bully and terrorizes his brothers into giving him their toys.  He makes sure that he gets his way about 99% of the time.  He bewilders me!  My two eldest were so calm and well behaved at that age. Sometimes I long for those days of peace and serenity with two quiet toddlers, quietly playing and quietly going to bed between 7:30-8 at night. I could always take those two anywhere!

Before son number three came along, I can truly say that before going to bed each night the boys did a bit of tidying up. It was never much, because they were always good about putting their toys back. Now, they have to put all the books back on the shelf, put all the toys back. The room looks like a tornado hit it every single night. My three year old is a whirlwind of movement –running, jumping and talking. He makes the two eldest boys appear mentally and physically slow which is certainly not the case. I have somewhat accepted that he is just different than the other two. I am not that parent. I just think I was a little unprepared for how wild he is. He is loud and demanding. This is not a laid back child at all!

Our long term plans are to either purchase or build a spacious home. However, I don’t think I can wait until then to separate these kids! I think I will always have the two eldest share a room because they are only two years apart and get along reasonably well for being around each other 24/7.

The oldest boys are about to head to Boston for a good part of the summer. While they are gone we plan to do some rearranging. Any suggestions? How do parents of many children maintain peace and quiet? Or is it that once one reaches a certain amount of children any hope for peace and quiet goes out the window?

Comments (3)

By nahum, June 16, 2009 8:23 AM

Wish Tacos!

As promised over a week ago…I present to you the fantastic, the dynamic, the extra super delicious…Wish Tacos! Why the name ‘Wish’, because you are going to wish you can make them right now and after you eat them you’ll wish you won’t have to wait too long before you make them again.  Or it could be that they are sort of like fish tacos, but I am vegan so I named them Wish Tacos!.  That’s what us vegans do…think of snazzy names for recipes inspired by carnivorous meals.  You see I even made the exclamation point part of the name.  Am I cool or what?

This is another creation by my lovely wife (but I take credit for the name).  A good friend of ours that we haven’t seen for a few years was in Chicago for a few days and we made this meal for her and her new bo.  In reality, she actually jumped right in and helped Laviyah make the dinner for us men.  So if you notice a new set of hands in the pictures, those belong to Lori.  She actually tried to bogard every shot.  She must have been starved for camera attention back in D.C.  I’m happy we could satisfy her hand modeling craving.

I have a ton of shots like this.

And this!

Every time I attempted to take a picture of a food item, there’s Lori jabbing her hands or head into the frame.  There you go Lori.  You’re a superstar now.  Your hands have appeared on our world renowned food blog.  Maybe one of our 3 followers will offer you a hand modeling contract.  Now, can we do our job and get to detailing this recipe for everyone?

The recipe calls for one package of extra firm tofu.  Freeze the tofu overnight and take out to thaw about 3 hours before use.

Have your friendliest hand model squeeze out excess moisture from thawed tofu block.  Use a small clean plate or  a hand towel and press down.

Cut tofu block into sticks.  A block should yield about 18 to 20 sticks.  Place sticks into a square dish for marination.

Marinade:

• 1/4 cup fresh lime juice
• 1 teaspoon cumin
• 2 tablespoons Extra Virgin Olive Oil
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon sea salt
• 2 tablespoons nutritional yeast
• 2 tablespoons Bragg’s Liquid Amino
• 2 teaspoons granulated Kelp

Add these ingredients to tofu and combine well.  Let stand for 15 minutes.

Battering:

We will need 3 bowls for our 3 step battering process.

1. 9 0z of Panko Breadcrumbs
2. 12 oz plain soy yogurt – thin out with 1/4 cup marinade
3. Flour mixture which includes:

• 1/2 cup all purpose wheat flour
• 1/8 teaspoon cayenne pepper
• 2 teaspoon sea salt
• 1 teaspoon chili powder
• 1 teaspoon granulated kelp

Now for the fun part, frying these babies up.  There are two ways you can do this.

1. For the professional chef – In a medium size sauce pan (10 quarts or so), heat up 4 cups of vegetable oil to 365 degrees.  Deep fry 3 to 4 tofu pieces at a time until golden brown
2. For the lay-cook (like myself) – I don’t have one of those fancy thermometer thingies so I wing it in a deep dish cast iron skillet.  Add vegetable oil to your skillet until it is about 1 inch deep.  Heat on medium heat.  Pan fry 3 to 4 pieces at a time until golden brown on each side.

Here’s our line up.  Pictured from left to right is the Panko breadcrumbs, the yogurt mixture and the flour mixture.  My stove is on the left side of my counter, so I will be moving from right to left (That’s the Jewish in me).  Line up your ingredients so you have a nice flow to the fryer.  The order is:

1. From marinade to flour mixture
2. to yogurt mixture
3. to Panko
4. to fryer

Let’s get a visual:

Dredge marinated tofu stick in the flour mixture. {Like my fancy slippers?}

Yo!  Gurt!  Next into the soy yogurt mixture.

Lastly, the Panko breadcrumbs.  Why Panko?  They fry up to a beautifully crispy golden brown.  Panko also gives a suprisingly light coating also.  It doesn’t soak up as much oil as some other breadcrumbs seem to do.

Drop the sticks into the oil and let the magic of scolding vegetable oil do its wonders.

Once bottom has reached its golden brown goodness, flip and fry other side the same.

Yep, vegans have oil addictions to.  Just look at that, a tower of fried tofu decadence.  Out of the fryer, let your sticks drain on some paper towels or, for Trader Joe’s obsessed shoppers like myself, some pieces of brown paper bag. It will be hard not to snack as you fry, but limit yourself to one or two, the final Wish Tacos! will be worth the wait.  Believe me, you’ll want to save some tummy room for seconds.

For the taco shell, we’ll be using a corn tortilla.  This makes a soft taco style, easier to eat than those crunchy shells that break into a million pieces after one bite.  Of course, I am using a Trader Joe’s brand.  Look at the ingredients: White Corn, Water, Lime.  That’s what I like, the fewer the ingredients, the better for you.

You will want to heat the tortillas up.  Eating them out of the package is too sour raw tasting.  Using a skillet, heat up a dash of vegetable oil on medium low heat.  Throw in your tortilla.

Heat up each side to a light golden color; just enough to heat tortilla evenly and it becomes flimsy.

Take out of skillet and lightly sprinkle each side with Kosher salt.  I recommend using a clean plate. Sorry, this shot was before my seconds.  The first round went right into my mouth, had no time to take pictures!

To assemble:  For each tortilla, add two tofu sticks and top with Cilantro Cole Slaw and diced tomatoes.  If you’re feeling a little frisky, add some vegan sour cream as well.  UMM, UMM, UMM! These tacos are tasty as tasty can be!  We served these with some Black Bean & Roasted Corn Salad.

Thanks to my dynamic wife and our friend, Lori, for a fantastic meal and lovely evening.  It was great seeing you, Lori, and catching up.  Take a bow for your efforts…

Well, instead of a bow, I got a head turn hair toss.  A true kitchen Diva star!  Even my wife is awe stuck at Lori’s amazingness.

A parting shot of the Wish Tacos!  Don’t you wish you can eat some right now?  Well, go ahead and make em.  You won’t be mad.