TOFUNINJA

Almond Soba Noodles Recipe*

You might want to add a touch more curry paste if you like your noodles on the spicy side. On the other hand, if your curry paste is on the spicy side, you might want to go for a bit less - it is to taste really. As I was eating this I couldn’t help but think that some blanched broccoli would be a nice addition or substitution for the pea spouts.

2 teaspoons red curry paste
1/3 cup unsalted almond butter
2 tablespoons fresh lemon juice
very scant 1/2 teaspoon salt
6 - 8 tablespoons hot water
12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
4 ounces pea shoots (or other greens, or tiny pieces of broccoli)
12 leaves fresh basil, slivered
1/4 cup sliced almonds, toasted

Make the almond sauce by mashing the curry paste into the almond butter. Stir in the lemon juice and salt. And then whisk in the hot water one tablespoon at a time until you have a pourable dressing that is about as thick as a heavy cream. The dressing thickens as it cools, so feel free to thin it out with more water later on if needed. Taste, and add more salt or more curry paste if you like.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water. Drain and shake off as much water as possible.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into matchsticks or 1/2-inch cubes. Cook the tofu, along with a pinch or two of salt, in a well-seasoned skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Add a tiny splash of oil if needed to prevent sticking. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. About 15 seconds before the tofu has finished cooking, add the pea shoots to the hot pan.

In a large bowl combine the noodles with 2/3 of the almond sauce. Toss well, be sure all the noodles get coated. Arrange the tofu and pea shoots on top of the noodles, drizzle with the remaining sauce, and garnish with the slivered basil and toasted almonds.

Serves 6-8 as a side, less as a main.

* (I got this recipe from 101cookbooks.com. <—- Click the link! Along with this recipe, on this page there’s a link to ‘Build a Natural’ which lists good info on cooking with natural & healthy ingredients, sweeteners, and oils. In regards to this recipe, the page also says the following) :

I know many of you enjoy the otsu recipe from Super Natural Cooking - soba noodles, a fiesty dressing, some pan-fried tofu for good measure. Well, I did a riff on it the other day. … The noodles? I tossed soba noodles with a spicy Thai-curry and almond sauce, and topped them with some sauteed tofu and pea shoots.

I should mention, so you don’t get discouraged - if pea shoots are hard for you to find, swap in whatever vegetable you like. I was primarily trying to work some vegetable/greens into the noodles, and pea shoots are what I happened to have on hand. Go for something quick-cooking, so you can make it in the same pan as the tofu.

1pm

nuts & berries from therawfoodcoach.com

another republish from the email newsletters of the rawfoodcoach.com ///

How to Make Fresh Nut Milks in Your Blender

Nut milks. Oh, how I adore thee : )

Nut milks are what I consider to be a raw food classic. They’re quick, easy - fun, even. And they taste jolly good too. In fact, if you know what you’re doing they taste superb, and anyone - young or old - would love them given half a chance.

What follows is the why, what and how of nut milks together with a few hints and tips for making good ones greater. So even if you already consider yourself to be a Nut Milk Maestro, the following article may just help elevate your status to Nut Milk King or Queen!

Shall we get started?

Why nut milks?

Nut milks are packed with nutrition owing to the fact that they contain a fairly significant amount of nuts (1 measuring cup typically). However, with that does come the fat of course, but much less than usual as all of the fibre is removed if you choose to strain, and therefore a significant amount of the fat is left behind too as it remains in the fibre. This way you get all of the taste, none of the bulk and most of the nutrition (all nuts are typically high in zinc, magnesium, iron, protein, some B vitamins and manganese though it does differ from nut to nut). Blended and strained nuts are much easier to digest than when eaten dry and whole and therefore are much easier on the system.

And although they are fibre-free, because they are so nutrition-dense they make for a very filling drink or snack, or even meal depending on your appetite - but without giving you the full feeling of a meal. In the past I would quite often have a nut milk for supper if I wasn’t hungry earlier on in the evening but wanted something an hour or so before bed. And sometimes only a nut milk would do!

What are nut milks and what can be done with them?

• Nut milks are a delicious and fresh alternative to dairy milks and are not to be confused with any other kind of milk you may have come across. This includes non-dairy milks such as soya and commercially produced almond milk, all of which are heat-treated.
• Nut milks are so-called because of their white dairy-like appearance and their similarity in taste to cow’s milk, especially cashew milk which is the most similar and in raw food recipes is most commonly used as a dairy replacement.
• Fresh raw and unflavoured nut milks consist solely of raw nuts and water - nothing else.
• Nut milks taste fresh and creamy and leave you feeling refreshed and satiated, whereas dairy milks tend to leave a mucousy after-taste and you feeling a bit “gunky.”
• Nut milks are delicious drunk either as is, or with sweeteners or flavourings added to them.
• Nut milks are great replacements for people with dairy intolerances.
• Nut milks are more commonly known about than seed milks, but all of the nut milk information given below (apart from that relating to ice-cream) can be applied to seed milks - i.e. milks made from using seeds such as sesame, sunflower, pumpkin or hemp, as opposed to nuts.

How to make a nut milk

To make a nut milk you will need a blender (or Vita-Mix) and something to strain the milk with. A “nut milk bag” is ideal for this but you can use a fine mesh sieve to good effect - but it must be fine mesh as anything bigger will not work and you will get lumps or fibre in your milk.

Step 1: Go nuts!
To get started you’ll need some good quality nuts to work with. The best ones to start with are usually almonds as these are easy to find, easy to use and most people seem to love them. Whatever nuts you choose these will ideally be organic and with no broken bits or chips and will be raw - not salted or roasted! Other good ones to start with are cashews or hazelnuts.

Step 2: Get blending
To make enough nut milk for 1 large serving place 1 measuring cup of your chosen nut into your blender with 3 cups of pure water. Blend until all the nuts have been broken down and no bits care remaining. You should be left with a “milk” that has no bits rattling around inside it, although if you’ve used almonds there will be bits of brown skin showing up in the mixture - this is fine, we’ll get rid of these next.

Step 3: Take the strain
Next, prepare to strain your milk by getting a jug or bowl to collect it in and your strainer in hand. Pour your milk through the strainer and into your jug or bowl. My own personal preference is to use a nut milk bag and a tall jug as the bag sits nicely around the top of the jug making it much easier to pour the milk into.

Step 4: Milk it to the max
You’ll want to get as much milk from your mixture as possible, so you’ll need to make sure you have strained it well. If you’ve used a nut milk bag to strain, continue squeezing the bag until no more milk can come out. If you’re using a sieve use a spoon to swirl and press the nut milk and pull around until all the liquid has come through.

Step 5: Drink now - or flavour?
Your milk will now be “fizzing” with life and completely clear of any bits of pulp or fibre as you’ve strained it. At this point you can drink your milk simply by pouring it into a glass and serving, or you can choose to sweeten it or flavour it according to your own preferences. (Be sure to rinse the blender jug well first). I personally like to sweeten my nut milk a little, which I usually do with a Medjool date or two, or a tablespoon of agave nectar - I think this one simple addition takes the milk from a “7” to a “10” and most people who try them both and then compare agree (unless they have a low sweetness threshold!). If you’d like to flavour yours, read on for a range of ideas of what you can do with your lovely fresh nut milk, but bear in mind these ideas are just for starters!

Top nut milk facts & tips

* Nut milks will keep for several hours in the fridge with negligible loss of taste and nutrition. This only applies to pure nut milks - not those which have had anything added to them which will tend to ferment quite quickly and should be drunk ideally within the hour.

* To make a raw ice-cream with a nut milk base start your experiments with cashews or almonds. Cashew is the nut most like cow’s milk in taste, but some people aren’t so fond of cashews. But almonds are always a winner!

* To make a nut milk even more quickly AND avoid all the straining (of all kinds!), use 1 Tablespoon of nut butter instead of the 1 cup of nuts. Simply blend the butter with the water and hey presto! Instant milk.

* You can add fruit to nut milks, but bear in mind that it’s not a great combination as far as food combining goes (when eaten together fruit and nuts tend to ferment in the stomach). However, because the nuts are not whole but in a milk form and therefore fibre-free this is much less likely to happen, or at least will be much less intense. Almond and strawberry is a great-tasting combination!

* Some great ingredients to try adding to your nut milks (in moderation!): Maca, mesquite meal, coconut butter, cacao beans or powder, vanilla pod or essence, cinnamon, dates, agave nectar, carob.

Nut milks for maestros

* If you make nut milks regularly but would rather not faff about with a sieve or bag and you’re a gadget fan, you might consider investing in a nut milk maker. These machines are really rather groovy-looking and retail at around £59.99. The make I own is the Yaoh which is brilliant.

* If you’re ready to get more out of your nut milks then consider making shakes, ice-creams, soups and dressings from them. The only difference between them all is the flavourings you choose to add and the temperature at which you serve them. But all equally lovely!

* If you’ve always stuck to almonds or the same nut for your nut milks, try something different. Some are bound to taste better than others, but you could always mix two or more to create something very special!

Nut milk recipes

There are some amazing nut milk recipes around these days, many of which are mine ; ) I’ve given you a great one in the recipe section today, but if you’d like some more you can access them here.

I look forward to hearing about your own nut milk creations! Happy Blending!

© 2009 Karen Knowler

WOULD YOU LIKE TO USE THIS ARTICLE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes “Successfully Raw” - a free weekly eZine for raw food lovers everywhere. If you’re ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.

This Week’s Recipe Karen’s Strawberry Pudding Thickshake

This recipe was inspired by a truly delicious drink that I had in Atlanta earlier this week. As soon as I came home I was eager to replicate as best as I could - I’m not quite there yet but this is a great start!

Ingredients:
* Flesh of 1 young coconut (or small tin of coconut cream)
* 6 medium sized strawberries
* 1 medium ripe mango
* 1” piece of vanilla pod
* Water from young coconut (or pure water if using coconut cream)

Directions
1) Simply blend all ingredients thoroughly until a thick but bit-free consistency is achieved.
2) Pour into a tall glass, add ice if preferred and enjoy

RAW COACH’S TOP TIPS:

* Use frozen fruit if you prefer a much cooler drink or add ice instead of water in the original blend. If the drink is too thick for you, simply add more water until it’s the way you like it!

10pm

BABYCAKES:: vegan gluten free Double Chocolate Chip Cookies

Babycakes was a discovery that changed my life back when I lived in the lower east side of NYC, at a time when I gave up sugar and grains for a year, I nearly died (in a good way) when I found this lil bakery. (The girls that work there, who wear lil vintage pink candystripe dresses a’la Vivienne Westwood vs. Agent Provocatuer, was also a big plus ;)) Now they have a location in Los Angeles too. Vegan, sugar, and gluten free but still OOOOH SOO delicious. More proof that super duper healthy food can be super duper decadent as well, and vice versa (That’s a big inspiration of the things I post in Tofu Ninja)

And now, I am tickled to discover they now have a cookbook. YAY!!!! I need me one. And one for everyone I love.

xxoo, Marz*

////

Well, in case you haven’t had time to get it yet and in honor of Father’s Day (why not?), I’m sharing one of my favorite recipes from my cookbook so everyone can bake dear old Dad something sweet and come off looking pretty cool. I won’t even be mad if you take all the credit and tell him you made up the recipe yourself!

If you like what you baked, you can still order a copy right now by clicking here!

Here’s an excerpt from the book:

Double Chocolate Chip Cookies

Have you been eating twice as much chocolate as usual now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheat grass shot with the rest of the aerobic squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried and true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: If you add some minced fresh mint to the dough, they taste just like Girl Scout Thin Mints! So here’s to putting those little overachieving nerdlettes out of business. (Oh, relax … I kid! Love, love, you gals!)

1 cup coconut oil
1 1/4 cups evaporated cane juice
1/3 cup applesauce (page 000)
1 teaspoon salt
2 tablespoons pure vanilla extract
1 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1/2 cup cocoa powder
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup chocolate chips

Preheat oven to 325°F. Line 2 baking sheet with parchment paper.

In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon-baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center.

Let cookies stand on the sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

Makes 36.

9am

Almond Hummous

*from http://therawfoodcoach.com/

I have always loved hummous. It somehow hits a spot that many other foods simply cannot hit. And while it’s not the unhealthiest food on the planet (by a long way) it is of course cooked and processed and we are here to get live! So today’s recipe is inspired by the “original” hummous, and even though it’s made from nuts it’s still a classic, as you will see…

Ingredients:
* 2 cups soaked almonds (if not soaked then add ¾ cup of water to this recipe)
* ½ cup tahini
* 1 large garlic clove, minced
* 2 large lemons, juice of
* 1 teaspoon Celtic sea salt OR Himalayan Crystal Salt (to taste)
* 1 Tablespoon fresh chopped parsley
* 1 teaspoon fresh basil

Directions
1) Break down the almonds in a high-powered food processor such as the Cuisinart.

2) When almonds are broken down, add all the other ingredients. Try to achieve a smooth consistency. Add a little water if necessary.

3) When you’re done, taste-test and add more salt, herbs or garlic to your taste. This recipe will keep in the fridge for up to a week.

RAW COACH’S TOP TIP:
* Serve with green vegetables, such as lettuce, cabbage, and kale, or spread on flax crackers. Yum!

* Try adding different herbs and flavourings to this mix. For instance, adding sun-dried tomatoes can work well, or red bell pepper. How about a curried version? Experiment and enjoy : )”

ninja notes:
i just got this recipe in an email newsletter so i have yet to prepare it but RAW almonds are absolutely my favorite nut (besides fresh young COCONUTs but that’s another story…) so i’m excited to try. also, years ago i discovered a favorite twist to the classic recipe (chickpea/tahini/olive oil/ lemon juice/ s&p/ garlic) which is what i consider traditional hummos … cilantro walnut hummos. _skip the oil and sesame if you wanna cut fat. keep the garbanzo base (canned is fine if you’re lazy) and mash with lemon, garlic, cilantro, and your favorite nut. salt and pepper to taste and voila! and in fact any herb/nut/spice combo makes hummos. it’s one of the easiest things to make, (usually healthy,) and OH so delicious.

11pm

BAO :: steamed sweet buns with adzuki beans

I’ve always loved BAO (& DAIFUKI, which is like bao made with mochi), especially the sweet ones with red bean paste inside. My particular affinity is for the variety of Japanese adzuki based items I’ve tried though as you can see on wikipedia, there’s a variety of red bean paste based recipes in Japanese, Korean, & Chinese culinary arts.

Following text and imagery found via:: veganexplosion.com THANKS!!

♥, marz★

“There are lots of names for these (Doushabao), but we just call these “Sweet Buns”. They are the sweet version of the other savory baozi. Here they are after steaming:

If you’ve ever been to Veggie heaven and had theirs, this tastes exactly the same. …
This is my recipe which is pretty much a mix several Chinese recipes/methods:

For those of you who have never had this sweet red bean filling:

http://en.wikipedia.org/wiki/Azuki_bean

And for those who want to know more about bao:

http://en.wikipedia.org/wiki/Baozi

You’ll be pleased to know that this recipe is very easy.

It’s easier if you can find red bean paste at your asian market. It’s even easier if you have a bread machine. I’ve made this with my hands many times with the same result, so no worries if you find yourself without a bread maker.

These need to be steamed. If you don’t have a traditional steamer like me, you can use your pasta boiler pot with just enough water on high.

If you have any problems or questions, feel free to email me or leave them in the comments section.

This makes 12 medium sized or 6 large buns.

INGREDIENTS

Inside:

• 3 c Prepared Red Bean Paste/Filling
• 12 (or 6) parchment paper squares

Dough:

• 4 c Flour
• 1 t Instant Yeast
• 1/2 c Vegan Sugar
• 1 1/4 c Water

INSTRUCTIONS

1. Mix flour and yeast in a bowl.
2. In a separate bowl, dissolve sugar in water.
3. Mix contents of both bowls (at least 10 minutes)
4. Once is doesn’t stick to the bowl or your hands, separate into 12 or 6 equal lumps. **note: If it keeps sticking, add a bit of flour. This is 50/50, here. It happens.**
5. Get 12 or 6 pieces of parchment paper squares prepared.
6. Take each lump, roll them into balls, flatten them on work surface.**I usually cover my cutting board with parchment for this**
7. Drop 1 Tablespoon of sweet red bean filling on to the center of each dough circle.
8. Bring up the sides of the dough around the filling, and seal. I usually just roll around in my hand after sealing to make a smooth ball again.
9. Place the ball on a parchment paper square.
10. Repeat steps 7-9 until you’ve finished all of the dough.
11. Cover and let double in size for atleast 1 hour.
12. Steam on high for 15 minutes, and enjoy.

IF YOU HAVE A BREAD MAKER

This is a bit easier on you and you don’t fill until the end. Either method will result in the exact sweet buns. I do it this way normally, because I can put all ingredients in the bread maker on the “dough” setting and go on to other things knowing that it will mix and rise in the machine.

INSTRUCTIONS

1. Put all DOUGH ingredients in the machine.
2. Select “dough” setting.
3. After the dough has risen, follow above steps 4-9.
4. Steam on HIGH for 15 minutes.

TO MAKE FILLING/PASTE FROM SCRATCH

I’ve used this for reference because it doesn’t include shortening and it works fine. This is not my recipe just one I found along the way. I wish I knew where this came from, but just know it’s someone else’s recipe or a mix of a few so don’t go telling your friends that this (below) recipe was all mine.

INGREDIENTS

• 2/3 cup Red beans
• Water
• 1/4 cup Maple syrup
• 1/3 cup vegan sugar
• 1/4cup canola oil for frying

INSTRUCTIONS

1. Rinse and drain your beans
2. Soak overnight
3. Boil your beans in water and simmer for 2 hours or until soft.
4. Drain your beans.
5. Puree your beans in a blender.
6. Press them through a sieve or cheese cloth to remove any water
7. Add in maple syrup and sugar
8. Heat up oil in pan
9. Fry beans on low and stir until the mixture is a very thick paste
10. Keep stirring to prevent sticking
11. Cool and store in a fridge until needed”

5pm

Fresh Fruit Salad with Macadamia Cream

*from http://therawfoodcoach.com/

I picked this recipe this week for a reason - as I always do, in fact! Although simple, this is a really special dish and it can serve many purposes for you especially now that spring is here and it’s time to get juicy again! The first is as a breakfast on a bright spring morning, the second, is a great alternative dessert recipe or light tea), and the third is as part of your Spring Clean-Up campaign. Having the macadamia topping will help you to make the transition back from heavier foods to the lighter more cleansing ones ready for summer.
Makes 1-2 servings

Ingredients:

For the fruit salad
* A selection of your favourite fruits chopped up into bite-sized pieces and put into a bowl, or organised beautifully on a plate.

For the cream
* One handful of raw macadamia nuts
* Juice of half an orange (or a whole one depending on juiciness)
* 2-4 large Medjool dates (or 4-8 smaller soaked ones)
* Small piece of vanilla bean (optional)

Directions
1) Prepare your fruit salad using a wide range of fresh juicy fruits of your choice. A good starter mixture might be: Banana, orange, apple, strawberries, nectarines and blueberries.

2) Next, make your topping by blending all “cream” ingredients together until a thick creamy mixture is created.

3) Taste test before using. Add more of whatever you need according to your tastes. You might want to add a pinch of healthy salt just to bring out the flavours a little more.

4) Serve your fruit salad and top with a good healthy dose of the macadamia cream. I promise you’ll love me forever for this!

RAW COACH’S TOP TIPS:

* The Macadamia Cream recipe will keep for about 2- 3 days in the fridge.

* Great for topping some breakfasts for something a bit more sustaining, or why not throw a tablespoon or two in your fruit smoothie?

4pm

Truly Raw Coleslaw*

I have never been a fan of anything involving mayo, or of coleslaw, but since this is raw and nutty based, it sounds good! (or, a wee bit inspiring, at the very least.) Also I’ve been meaning to pick up some pink Himalayan sal, maybe this will help remind me… & so, before it gets lost in my abyss of email archives, I figured I’d post this recipe here.

I think I will try this out though I’d definitely grate some daikon radish, jicama, or kohlrabi or anything rather than just cabbage, and perhaps lose the onion, neither of which really inspire me. Results to be posted when the time comes…

Guten Appetit!

*from http://therawfoodcoach.com/

This recipe is quick, easy and delicious - all the things we healthy busy people love in our life, eh? What’s also great about this recipe is that it’s so versatile. You can use your coleslaw as a side dish, mix it into a salad for a whole new experience, or use it as a topping or filling for a “meatier” recipe such as a veggienut burger or the raw potato salad I shared with you a few weeks ago. This recipe has fast become one of my favourites and I’m hoping it becomes one of yours too!

Ingredients
For the slaw:
* 4 large carrots
* 1 small onion
* 1 small cabbage

For the mayo:
* 1 cup water
* 1 cup macadamia nuts
* 1 cup pine nuts
* 1 ½ cups cashew nuts
* ½ tsp Himalayan crystal salt
* 1Tbs apple cider vinegar
* 2Tbs lemon juice

Directions
1) Chop the carrots, cabbage and onion into fairly small pieces and place in a food processor.
2) “Pulse” until your ingredients are well combined and appear the perfect slaw shape and size. Pour them into a large bowl ready for mixing.
3) Rinse your food processor then add the mayo ingredients. Be sure to mix very well adding more water if needed or desired. (It all depends how thick and creamy you like your mayo. NB: This mayo thickens VERY well in the fridge so make it a little runnier than you think for the perfect creaminess for you.)
4) When fully blended, pour three-quarters of the mayo on top of the slaw and mix with a large spoon (or hands!), see how well your mixture is coated. If it’s fine, you’re done. If you need more coverage, add more mayo.

RAW COACH’S TOP TIPS:
* Any left-over mayo can be used as a dip or sauce for other dishes during the week.
* Fridge life of mayo is 5-7 days; the final coleslaw mixture with mayo will be good for 3 or 4 days in the fridge.

4pm

RABBITFOOD :) vegan & vegetarian / eatables & edibles

8pm

http://www.vegalicious.org/

3am