Vegan Zucchini Fritatta

I tried a recipe tonight for dinner and it was a hit with everyone. Here is the link. It was so good and it tasted better than I expected. 

Vegan Zucchini Frittata
2 shallots, minced
1/2 (14- oz.) package extra-firm tofu (not silken), coarsely crumbled
pinch black salt (optional)
sprinkle of salt and pepper
1 T. (packed) minced fresh oregano (or 1 t. dried)
1 medium zucchini (about 10-12 ounces), shredded
1 (12.3 oz.) package lite firm or extra-firm silken tofu, drained
1/4 c. water or non-dairy milk
3 T. nutritional yeast
1 T. plus 1 t. cornstarch
1 t. tahini
1 clove garlic
1/4 t. turmeric
3/4 t. salt
generous grating of black pepper
pinch black salt (optional)

Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. Preheat oven to 400. Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes. While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned. Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

Notes

(first one by Cheryl, others on link)

Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don’t have it (or don’t like the flavor of eggs) just leave it out.

You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly.

Preparation time: 10 minute(s) | Cooking time: 35 minute(s)
Number of servings (yield): 4
Nutrition Facts:
Nutrition (per serving): 115 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 468.1mg sodium, 165.6mg potassium, 10.1g carbohydrates, 1.7g fiber, 1.2g sugar, 11.4g protein, 3.2 points.



by Cheryl, Barbara's daughter

Blueberry Ice Cream

This is the divine ice cream Debbie Hardy made for us once. 

I just got the recipe and made for FHE last night.  

This will refresh until summers end.

Blueberry Ice Cream

1 c. nondairy creamer (use coconut milk)
2 c. frozen blueberries
3/4 c. sugar (use agave, maybe 1/3 - 1/2 c.)
1/2 t. vanilla
3/4 c. ice cubes 

This is from the Blendtec cookbook. Even with a high-speed blender, it would be hard to use less liquid. Our came out a bit thin. I put it in the freezer for about an hour and it was perfect...very gelato-like.

by Dee, wife of Barbara's son Scott

Tofu (or Chicken) Lettuce Wraps

picture above from Cheesecake Factory

The first time I tasted Lettuce Wraps and fell in love was at the Cheesecake Factory. I'm POSITIVE these are healthier and thousands of calories less!! Cheryl asked if she had time to make the lettuce wraps, and how to cook the tofu—YES and the tofu is easy if you plan ahead on the prep. I don't know if you've ever eaten at PeiWei (sp?) but the tofu there is crispy in their stirfry. That's what I was going for—at least a little chewier texture. I'll rewrite the recipe because it's a little confusing on the website. BTW, I ate more of this cold in lettuce for lunch and it was still good!!

Tofu Lettuce Wraps
1 pkg. extra firm tofu
salt and pepper
1-2 T. coconut oil
1 T. sesame oil
2 t. minced garlic
2 t. grated ginger
3 T. soy sauce
3 T. xagave (I used agave)
1 bunch green onions, trimmed and chopped
1 (8oz) can water chestnuts, drained and chopped
1/4 c. roasted unsalted cashews, chopped (I used roasted, salted—the recipe is very forgiving)
1/2 bunch cilantro chopped
Bibb or Romaine lettuce leaves separated

Dee trying recipe

To begin, wrap the tofu in paper towels and set on a plate with another plate and some weight on top to squeeze the water out. This may take awhile, so could be done in the morning and left in the fridge until after work. When ready to prepare the meal, slice the brick of tofu in thinish slices (about a dozen or so). Fry them in the coconut oil (in as little oil as you can) on top of the stove. Mine took 2 large fry pans. Salt and pepper them and flip them over when they look brownish and crispy (this takes about 15 minutes?) 

after trying to wrap these, Dee looked up the recipe online and found the beautiful picture at the top of the blog. We'll have to go out and try them! Especially to check out the veggies and dipping sauces!

While that's frying, mix the other 2 sets of ingredients separately. When the tofu is done, put them onto a cuttingboard and put the soy sauce mixture into one frying pan and saute the garlic and ginger (it wont take long). Cut each slice of tofu into about 3 long strips then the other direction into small squares, so that all the ingredients (onions, cashews etc) are similar size. Add the tofu back into the frying pan with the soy mix and also the 3rd group of veggies (except the cilantro) and stir until warmed up. 

Finally, add the cilantro, stir, and serve by filling the individual lettuce leaves with the tofu mixture. I actually liked the tofu better than when I've had it with chicken—the texture is great. You could also add more garlic and ginger or whatever…

since Ian is not a big lettuce fan, I also wrapped a few in rice paper like fresh Thai 

by Karen, Barbara's daughter

Panna Cotta with Blueberry Sauce

I was able to reunite with a few friends from high school when we traveled to Utah in May of this year. The cafe in Salt Lake where we had dinner together had a dessert I had not heard of before, but wanted to try. It was Lavendar Infused Panna Cotta with Mixed Berries. It also had ricotta cheese on the side of, and pistachios crumbled on top. It was very delicious. I wanted to make it at home and did some research. Apparently, it wasn't very unique. One of the gals I'd visited in Salt Lake sent me her recipe (see below). I found more recipes online and learned this:  "Panna cotta is Italian for 'cooked cream.' In its simplest form, it consists of nothing more than simmered cream and sugar into which gelatin (first dissolved in a little water) is stirred." I also saw the picture above in a local grocery store ad, so found their recipe online. We had fresh blueberries, and the missionaries were coming for dinner, so I had the perfect excuse to experiment. I went back and forth between the two recipes. I had allowed the three hours mentioned in the first recipe I'd read. Unfortunately, I later read the other recipe said allow six hours for the dessert to set : (. I decided not to invert it, and just serve it in Cheryl's wonderful blueberry-decorated Salmon Falls crockery dishes. All enjoyed. The next day I inverted the two 'extra' desserts and sent them to a sweet couple Scott home teaches.

Panna Cotta I

1 quart heavy cream
1 c. sugar, divided
1 t. vanilla extract
1 T. unflavored gelatin
3 T. water
Lemon, for zesting
2 c. blueberries, plus extra for serving

In a saucepan, combine the cream, 1/2 cup sugar and vanilla extract. Bring the mixture just to a simmer over moderate heat. Remove from heat, cover and let steep for 15 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes. Uncover the cream mixture and reheat just to a simmer. Remove from heat, add the gelatin and stir until dissolved. Pour the mixture into eight ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until set but still jiggly, about 3 hours. Lightly boil 2 cups blueberries with 1/2 cup sugar until thickened. Invert mold onto serving plate serve with sauce and a sprinkle of fresh berries. Top with fresh lemon zest or powdered sugar. 

from Dee's friend Sheri,"I use Giada de Laurentiis recipe. So easy. So good. I often half this recipe because if I make the whole thing, chances are I'll be tossing some out because not everyone around here loves it like I do. And here it is..."

Panna Cotta II

1 c. whole milk 

1 T. unflavored powdered gelatin
3 c. whipping cream
1/3 c. honey
1 T. sugar
Pinch of salt

Place milk in heavy, small saucepan. Sprinkle gelatin over and let stand for 5 minutes to soften gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt and stir until the sugar dissolves, about 2 minutes. Remove from heat and let cool slightly. Pour the cream mixture into dessert cups/ramekins/whatever you've got or use. Cover and refrigerate til set (at least 6 hours). Spoon berries on top and serve.

by Dee, wife of Barbara's son Scott