Showing posts from February, 2011

Mu Shu Tofu

I finally made it to 88 Market this week, with the sole intention of getting some mu shu pancakes.  Of course, I left with much more than that, including sweet steam buns, peanut sesame candies, and a packet of baby bok choi seeds for my garden this spring.  At any rate, finally I can make mu shu without resorting to wrapping them in tortillas. This is one of those recipes a good friend would call a "kitchen sink" meal (as in "everything but the kitchen sink"), meaning I throw in whatever is in my fridge, and so every time it's different.  The key ingredients are cabbage and hoisin sauce, and everything else just improves it. 1 package firm or extra firm tofu, frozen and defrosted 1-1/2 cups broth or bouillon 1/4 cup soy sauce 2 T rice wine vinegar 1-2 T chopped garlic 1 small onion, chopped 1 small head of cabbage (about 2-3 cups chopped) 1 large carrot (about 1-2 cups sliced or shredded) 3-4 stalks bok choi (about 1 cup sliced) 2-3 stalks kale (

Sweet Potato Gnocchi

I recently got a request from a friend for something that is dairy-free, soy-free, and easy.  So, here it is! 2-1/2 pounds sweet potatoes 2-1/4 cup whole wheat flour 1 tsp salt (or equivalent proportions) Pierce sweet potatoes with a fork and microwave until soft, for about 10 minutes.  Check at 5 min and every subsequent 2 minutes. Scrape out potato flesh from peels into bowl (I used a grapefruit spoon). Rice and/or mash sweet potatoes (what you're looking at is a ricer - it's very satisfying to press that sweet potato through those little holes). Mix the mashed sweet potatoes with flour, using hands, until it holds together.  It still might be a bit sticky.  Roll with hands into logs, lay on floured board, and cut into 1-inch pieces.  It will be a lot easier to handle if you use plenty of flour on the board, knife, and your hands.  Lay out three or four logs alongside each other and slice all at once to save time. This is how many gnocchi I ma

Potato Leek Soup

Leeks and red potatoes arrived in my Boston Organics bin on Friday.  We're at about five feet of snow today Naturally, potato leek soup ensued. 1 medium leek 1 medium onion 3 garlic cloves 2-3 pounds potatoes 1 tablespoon olive oil 1-1/2 teaspoon salt 4-6 cups vegetable broth 3 cups unsweetened soy milk Chop garlic and onion into small pieces.  Cut end of leek off, slice in half, wash thoroughly, and cut into 1/4 inch slices. Cube potatoes (I used red potatoes) in 4-6 pieces each.  Leave the skin on to keep the nutrition and taste. Heat olive oil in a large pot and add the onion, garlic, and leeks.  Sautee until soft but not browned. Add potatoes and salt and stir to coat.  Add enough vegetable broth to cover the potato mixture - about 4-6 cups.  Bring to a boil and then turn heat down to simmer for about 30 minutes, until potatoes are soft. Liquefy in blender in batches with soy milk.  Add water to make desired texture.  Serve with freshly ground black pepper.