Variation – Tandoori tofu

Not a post really, but the tandoori tofu that I.made for dinner yesterday. The point is, tofu is really versatile, and you can really use any sort of rub you like on it. I use a ready made tandoori spice, and add 1/4 cup of yogurt, a tbsp of ginger, and salt to taste. And then if you’ll look at the entry for jerk tofu, the method is there. Remember to.drain your tofu. The more water you get out of it before and while cooking, the better.



Vegan IndoAsian springrolls

So, I often go to the Asian supermarket. It’s something of a love of mine. They have so much stuff you’ve never seen before. For a mushroom lover such as myself, I can’t quite explain the feeling when you see five different kinds of mushrooms that you recognize, and another five that you don’t. Maybe I’ll leave a whole post to talking about mushrooms.

I also often see things I don’t recognize elsewhere. Nowhere else will you find that many varieties of tofu. One of the things I love are the extra crispy springrolls in downtown Chinatown dim sum restaurants. These aren’t made with springroll wrappers, but with tofu sheets. So, without knowing exactly how to make it, I bought a pack last time. I love the internet. They had many filling ideas, but most that took a whole lot of time. Here’s the Indian twist to this. There’s this snack called vada. It’s basically a spicy potato ball, dredged in chickpea flour and deep fried. I enjoy the potato (totally doing a post on my love for potatoes too), but not so much the covering. Anyway, that’s what I used for the filling.

First, I boiled two potatoes, skin and all. I had red potatoes, so they have a more delicate skin. With most others, peel them. A trick when making mashed potatoes is to never boil the potatoes whole and then anguish over peeling them while hot. Chop them into chunks before boiling them. This makes easier mashing too.

Once the potatoes are cooked and tender, drain and mash them. Add taste, a teaspoon of turmeric powder, and a teaspoon of green chili paste. Even though I love Indian food, it being in my blood and all, I’m a wimp when it comes to things being too spicy. Add more spice if you like, but be careful.

Open up your sheet. My sheet was one big square. If you wanted, I’m sure you could use it to make one big Wellington or pastry. For the purposes of this recipe, use a sharp, clean scissors, and cut it into four equal pieces. Add a quarter of the potato mix to each sheet. Wrap snugly.

Heat a wok with about half an inch of oil. Fry two at a time, and brown on both sides. Serve it hot after draining on paper towels. I ate mine with ketchup… The sweetness cuts down the spice a bit. Enjoy!


How to: Avacado

Easy to follow way to separate avocado flesh from skin! 🙂

Babyfood Makin' Mommas

Step 1: Cut avacado in half around pit and twist to seperate sides

Step 2: Hold half of avacado with pit in hand or on counter and gently tap pit with knife so knife goes a little ways into the pit. Twist your knife. If your avacado is ripe, the pit should come right out and be stuck on the knife.


Step 3: Use a spoon and scoop out however much avacado you would like to serve.

Step 4: Put serving of avacado into bowl and mash with fork until desired consistancy ( you may have to add some formula or BM if you little one is just starting solids)


Step 5: Place remaining avadaco in air tight container and put in fridge until next feeding

All in All: Avacado is one of those foods I love because it doesnt require much fore-thought.  I have found that if…

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Ripe avacado

Perfect way to tell if your avocado is ripe!


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