Mushroom and Gruyere Cheesecake #SundaySupper

Summer is in full swing! We have bbq's and picnics to plan and attend, with the promise of great food and good times ahead, and memories to be made.

Some of our best memories have been made during the summer months when we gather with our closest friends and family, spending hours around the pool, eating, drinking, playing games and then finishing the night off gathered around the fire pit as things wind down.

One of my dearest friends gave me wonderful cookbook several years ago called What Can I Bring by Anne Byrn. This book is a great resource for bbq's and picnics. Some time ago (as in a few years ago) this savory cheesecake recipe really caught my eye. I've been wanting to make it but was having a difficult time wrapping my head around a cheesecake that wasn't dessert.

Silly me!!

Think of it as a cheese frittata of sorts. The crust is made with bread crumbs, although I think crackers would work wonderfully. Of course there's no sugar involved. It's just creamy cheesy deliciousness that seriously makes you wish that it wasn't so high in calories cuz you really want another slice. 

Mushroom and Gruyere Cheesecake
recipe from What Can I Bring by Anne Byrn
Printable Recipe

The Crust
1 tablespoon unsalted butter, room temperature
1 1/3 cups fine bread crumbs (I used plain)
5 tablespoons unsalted butter, melted
1/4 to 1/2 teaspoon garlic powder (optional)

The Filling
3 tablespoons unsalted butter
8 oz mushrooms, finely chopped (about 2 cups). I used cremini
3 8oz packagers of cream cheese, room temperature
1/4 cup heavy whipping cream
Salt
1/2 to 1 tsp powdered garlic (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 large eggs
4 oz shredded Gruyere cheese (about 1 cup)
1 10oz package of frozen chopped spinach, thawed and well drained
2 tablespoons chopped green onions
Ground Pepper

The Crust Instructions
Preheat the oven to 350'F. Prepare a 9" springform pan by rubbing the tablespoon of butter on the bottom and around the side. Set aside.

Spread the bread crumbs on a baking sheet and allow them to toast in the oven for about 8-10 minutes. Place toasted crumbs in a small bowl. Add the melted butter and optional 1/4 teaspoon to 1/2 teaspoon (depending on taste) and stir to combine.

Transfer the buttered bread crumbs to the springform pan and press firmly along the bottom and about 1/2 way up the sides.

Place the springform pan back into the over for an additional 8-10 minutes or until the crust is a nice golden brown. Remove from oven and set aside to cool.

The Filling Instructions
Reduce the oven temperature down to 325' F

In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the chopped mushrooms and saute, stirring often until the mushrooms release their liquid. This should take about 8-10 minutes. Season with salt and pepper to taste. Set aside to cool.

In a mixing bowl cream the cream cheese, 1/2 teaspoon of salt, the option 1/2 to 1 teaspoon of garlic (depending on taste), the nutmeg and cayenne pepper and mix until smooth. Add the eggs one at a time, mixture until just combined before adding the next egg. 

Divide the cream cheese mixture evenly between two bowls. In one bowl, add the spinach and green onions, stirring to combine. Spoon into the bottom of the crust.

Spoon the sauteed mushrooms over the spinach filling.

In the second bowl cream cheese mixture, stir in the Gruyere cheese and carefully spoon over the mushrooms.

Place the springform pan onto a cookie sheet and bake for about 1 hr and 15 minutes, or until just set.

Turn the oven off and open the oven door slightly (you can use a kitchen towel to keep the oven door slightly ajar) and let the cheesecake sit in there to rest for an hour. Then place it on a cooling rack and allow to cool to room temperature before serving (about 30 - 40 minutes).

If you're making this ahead of time, by all means store it in the fridge over night.

Here's the beauty of this magnificent beast....it tastes best at room temperature. It's good cold too. Warmed up? It loses something. The texture is altered and the flavors aren't as predominant. This is what makes it such a great picnic food! No worries about keeping it hot or cold....its best as is!!

For more wonderful picnic food ideas, take a look at what some of the others have made:
Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Quinoa Pasta and Roasted Beet and Garlic Sauce

Only one other time in my whooooole life have I liked something with beets. It was about a year about when I made a Quinoa and Roasted Beet Salad.

I don't enjoy the earthiness of them. I love the color though.

My girls love beets and it's because of them that I found this recipe. I won't proclaim to be a beet lover. But I love this particular recipe.

I recently signed up to have fresh, organic produce delivered to my home...straight from local farms. It's pretty cool. I'm just giving it a test run to see how it goes. Anyway...my first delivery was the other day

I got beets. I knew they were coming. I could've put them on the 'no-no' list but since my girls love them, I went ahead and let them come.

In my Google search for beet recipes, I came across a Huffpost link that claimed to turn any beet hater into a lover. (They weren't kidding!)

A little tweaking from the original recipe and we have here a vegan, gluten-free and dairy-free recipe. So delicious! Just a slight hint of that earthy beet flavor (that I usually don't like) but the sweetness that beets are known for pulls forward from the roasting, offset and wonderfully paired with roasted garlic and thyme.

Quinoa Pasta and Roasted Beet and Garlic Sauce
Inspired by: BevCooks
Printable Version

3 beets, peeled and cubed
3 TB light olive oil, divided
3 sprigs fresh thyme (I use lemon thyme...love the stuff)
4 cloves of garlic (papery skins left on)
1 TB balsamic vinegar
2 TB extra dry vermouth
1/2 cup Parmesan style aged nut cheese divided
1/2 cup vegetable stock
1/4 cup plain cultured coconut milk (similar to plain yogurt)
1 tsp sugar
8 oz quinoa pasta,cooked according to the package directions
Sea salt and fresh ground pepper

Preheat oven to 400' F

Line a baking sheet with parchment paper. Place beets, thyme and whole garlic cloves on the baking sheet and toss with 1 TB of olive oil, salt and pepper.

The reason I left the papery skins on the garlic, was to protect them from burning while in the oven.

Bake for about 45 minutes. Check them after 30 minutes just in case. The actual baking time will vary depending on how big or small your beet cubes are. Once they're tender, they're done.

Once done, remove the papery skins from the garlic and any thyme stems you can find. Place it all in a food processor along with the remaining 2 TB of olive oil, the balsamic vinegar, vermouth and 1/4 cup of 'cheese'. Puree until smooth.

Place your deep rich beet puree into a saucepan along with the vegetable stock and cultured coconut milk. Stir well until combined and heat to a simmer, over medium heat.

Add the sugar, remaining 1/4 'cheese' and if needed, a bit more salt. Simmer on low for about 15 minutes, stirring frequently.

This is a good time to cook your pasta. Once the pasta is cooked and drained, add it in with the sauce and give it a good stir.

Serve with more 'cheese' and a bit of thyme leaves.

(ok, I confess here...I'm not lactose intolerant the way my youngest daughter is, so I topped mine with real, shredded Parmesan cheese)

Oh so good! So beautiful. So hearty. Not to mention...GOOD FOR YOU!!

Btw...those beet leaves that you cut off? Save them! Do. Not. Throw. Them. Away.

Why?

You can bake them. And make beet greens chips, just like you do with kale. Just wash, dry thoroughly, remove tough stems. Drizzle with olive oil, salt, pepper and a bit of garlic powder. Place on a baking sheet and bake for about 20 minutes in a 375' oven. Turn off the heat and let sit in cooling oven for an additional 10 minute or until the edges are starting to brown but not burnt.

Other than the stems and the skinny root at the end of the beet...we have just consumed a lot of beet stuff.

And it was good!

Vegetarian Breakfast Burrito

Filling, tons of flavor and a very hearty breakfast. I love breakfast burritos but the ones I usually eat are loaded with potatoes. And meat. This time I went a different route (inspired by my very health conscious youngest daughter). There are more vegetables in this burrito than anything else.

I did not miss the potatoes (and I happen to love potatoes). Although there are sweet potatoes in that mass pile of veggies. I didn't even miss the meat. much. Well, if I think about it too much.....naaa. I'm not that bad.

This breakfast was perfect for another reason besides being a satisfying breakfast. It gave me the opportunity to clean out the crisper. And that's exactly what I did...I grabbed everything I could find that I thought would go well together and started chopping away...

Leeks, mushrooms, sweet potatoes, brussel sprouts, jalapenos. (I wish I had some zucchini). All thrown into the sizzling pan with olive oil....sauteed, then some minced garlic thrown in....oh, and a bit of rosemary. Of course salt and pepper were added in the end.

My daughter cooked up some meatless crumbles (odd little brown crumbles that look just like ground beef but aren't. They don't have much flavor, but they aren't bad) and fried up some vegan bacon. The vegan bacon had nice flavor....and it tries real hard to have that bacon texture but it doesn't quite get it done. I'm not opposed to it, but you won't find me giving up bacon in the long run. Or the short run. Once in a while...I don't mind eating better than I usually do. I should do it more often. Maybe some day.

Then there's this stuff...almond jalapeno jack style cheese alternative (that's a mouthful to say). Not bad. Texture is about right. The flavor isn't cheese...its more like...nothing. With the jalapenos and the cheesy texture, sure...it works.

So, you take all these goodies, pile it on a warm tortilla, pour some really good salsa over the whole mound of good-for-you yummy stuff, top with sliced avocado. If you're not a vegan, throw on a poached egg or two and garnish with cilantro.

I think the only trouble you'll have here is rolling up that bad boy. Work it, it'll happen. Almost. Then you shove it your face and think...(if you're not already one)....ya, I can be a vegetarian.

Once in a while.

I don't have measurements here. You just eyeball it. If you have leftover veggies (which I did) use them in your next meal. Toss them in a soup. Mix them with some quinoa and dinner is a done deal. No brainer.

After eating this, you might want to skip lunch. A nap wouldn't be out the question either. If nothing else, you'll feel better just for eating better.

Grilled Leeks with Leek-Tomato Salad & Citrus Dressing

Here's a recipe that uses all of the leek...(except the little scraggly roots of course). The whites are grilled and the darks are braised. Brought together with a tangy, zesty, simple dressing.

This is another wonderful recipe from the August 2013 issue of Food and Wine magazine. Brought to you, in part, by my youngest child (who's not really a child at the tender age of 21 but she will always be my child). We spent an afternoon in the kitchen preparing a vegetarian meal and this was one of the dishes. The other dish was the Crabless Cakes I posted not long ago.

The ingredients are simple and few. 

Grilled Leeks with Leek-Tomato Salad & Citrus Dressing
Inspired by the August 2013 addition of Food & Wine magazine
Printable Version

2 large leeks, roots trimmed
Extra Virgin Olive Oil
Salt
1/2 tsp lime zest
1/2 tsp orange zest
2 TB lime juice
2 TB orange juice
1 TB soy sauce
Pinch of red pepper flakes
1/2 cup fresh corn kernels (I grilled the corn before cutting the kernels off the cob)
1 cup cherry and or grape tomatoes, halved

Heat grill.

Cut the dark green tops off the leeks. Cut the white bottoms in half, length wise and run under cold water to remove an dirt.

Slice the greens crosswise 1/2" thick (toss out the top inch). Wash well. I actually let them soak in a bowl of water then scooped them out with a strainer.

Pat the white leek halves dry. Brush with EVOO and sprinkle with salt. Place on the grill (medium low heat), cover with a heat resistant dome such as a bowl or deep lid and grill until tender. This should take about 18 - 20 minutes.

In a small bowl, whisk together the zests and juices, soy sauce and 2 TB EVOO. Set aside.

Heat a skillet with 2 TB of oil and the red pepper flakes. Add the leek tops and cook for about 6 minutes over high heat, stirring constantly, until tender.

Add in the corn and continue cooking for 2 more minutes (still stirring). Pour in half of the citrus dressing and continue cooking until the liquid has evaporated.

Remove from heat. Pour into a bowl and allow to cool slightly. Once cooled a bit, add the tomatoes.

Place the grilled leeks on a plate, drizzle with the remaining citrus dressing and top with the leek-tomato mixture. Serve warm.

Crabless Cakes

When my Food & Wine magazine arrived, boasting 25 vegetable dishes, my daughter was on it like bees on honey.

"Mom, we should go through this magazine and make all of the recipes!" Thank God she didn't mean, all of them on the same day. I mean, I like my vegetables and all, but for some reason they're kinda high maintenance. Lots of prep work. All that washing, drying, cutting.

I know...I am can be very lazy sometimes. I try not to be. But I can't help it.

This recipe does have quite a bit of prep work. Of course I did increase that a little by grilling the corn before using it. I figured since there was so much corn in these cakes, that the flavor would be a plus. Which it was. And I can say that the added step was worth it.

I didn't fire up the grill or anything. I just took a gas grill grate that I bought from the hardware store and plopped it on the stove top, over the flame...and grilled away. (works great for grilling peppers and such indoors as well).

Once they cooled off, I cut the kernels off the cob, and ended up with a little more than the needed 2 1/2 cups.

Crabless Cakes

Inspired by the August 2013 addition of Food & Wine magazine

Printable Version

1 TB Extra Light Olive Oil, plus more for frying

2 1/2 cups fresh corn kernels (about 4 ears of corn)

1/4 cup minced onion

1/4 cup minced roasted red bell pepper (I used it from a jar)

15 oz can whole hearts of palm, drained, thinly sliced and diced

2 tsp Old Bay seasoning

2 TB chopped fresh flat leaf parsley

1/4 vegan mayonnaise

2 tsp Dijon mustard

1/4 cup plus 2 TB plain dry gluten free bread crumbs, plus more for coating

Salt and Pepper

In a non-stick skillet, heat 1 TB olive oil over high heat. Add the corn, onion and bell pepper. Cook for about 4 minutes, until crisp tender.

(I could've used the green bell pepper as called for in the recipe, but I love the color variation.)

Take 1 cup of the sauteed mixture and pulse it in a food processor to create a course puree. 

Put the hearts of palm in a medium sized bowl. Using a fork, mash them into shards. Add the pureed corn mixture and the remaining sauteed corn mixture along with the Old Bay seasoning, parsley, mayonnaise, mustard and bread crumbs. Season with salt and pepper to taste (yes, you can taste it...its all veggies). Stir to combine so that everything is evenly moist. 

(Until making this recipe, I had no idea how good veganaise really is. I'm a Best Foods kind of gal, and I would not turn my nose up to the jar of Follow Your Heart Soy Free Veganaise that my daughter brought home. Good stuff!)

Line a baking sheet with parchment paper (no, you are not going to be baking these). Fill a pie plate or shallow, wide mouthed bowl with bread crumbs. Season the crumbs with a little salt and pepper. 

Scoop about 1/4 cup of the mixture, roll it in the bread crumbs to coat and then flatten it just a little to form a nice little fat 2" mound. You'll have about 18 cakes in the end (and very messy hands). 

(the cake in my daughters hand is too thin. Read the "tip" at the end of this post to see why that's an issue)

Using the same non-stick skillet, wiped clean and filled with 1/8' of oil, fry the cakes in batches over moderate heat.

Cook for 2 minutes per side, until golden brown. Be careful when flipping them, as they are a little on the fragile side. Remove them to a paper towel lined plate.

Wipe the skillet clean and use fresh oil for each batch until all the cakes are cooked.

Serve hot, over a nice bed or fresh greens.

These are a delicious alternative to crab cakes. Since my daughter is vegetarian and I'm allergic to shellfish, this was a great middle ground dish for the two of us. Because they are all vegetable, no meat, no egg, there were no worries about under cooking.

But let me give you a tip: I had originally envisioned flatter cakes that are a little crispy on the edges (kinda like potato pancakes). Don't go there. These are very delicate cakes and fall apart easily. Maybe adding a bit more veganaise would help? Or pureeing more of the corn mixture, instead of only 1 cup? Anyway, I highly recommend making the cakes fat rather than thin. My first batch, were thin. And looked beautiful.....until I tried to flip them

Thats when they fell apart and became a sort of hash. They still tasted great...but thats not what I was going for.

I eat the crumbs anyway.

Wishing I had some crumbled bacon to mix with it.

Stuffed Zucchini Blossoms

Whether you're growing zucchini in your own garden or buying them at markets, you've no doubt come across the beautiful big yellow blooms of a zucchini plant. They may not be fragrant but they sure do taste good.

I had heard of people eating zucchini blossoms several years ago but I wasn't in a hurry to give them a try. It takes me a while to warm up to a new idea. Even in fashion (and I am by no means a fashionista), I'm just beginning to like a style as its on its way out.

The other day I was walking through the farmers market and saw some blossoms. Apparently both the male and the female blossoms are edible. I don't know why I'd think otherwise but this was the first time I'd seen them with baby zucchinis still attached....a.k.a. female blossoms. I usually just see the males (fruitless blossoms).

The above female blossoms were $1.25 for the 6 of them.

I then learned from a chef on Facebook that if you are growing your own zucchini, you can pick all but one of the male blossoms. Not only will you have something delish to play with in the kitchen and eat, but it will also promote more growth in your plant.

I suggest that you prepare and eat the blossoms the same day you get/pick them. I read somewhere that you should pick them in the morning while they are still open so as not to discover any little buggies that were trapped inside the closing flower. (isn't nature just so much fun....).

The blossoms are a bit delicate...work gently with them if you plan on stuffing them. If you don't plan on stuffing them....never mind. It's a moot point.

Let's talk about the flavor. Mild. Nothing about the flower itself stood out...but then again I had stuffed it with cheese, garlic and lemon zest, which are pretty strong flavors in themselves. Because I was using the female blossoms, I did get that zucchini flavor at that end. But even when I bit the tips of the fried flower, I was not hit with an overwhelming flavor of any kind. I think I'd have to eat it raw to really give you an accurate opinion. But it is a great vessel for a delicate and memorable appetizer. (even Sir Sportsalot ate one....which shocked the hell out of me). Now I've heard that pumpkin flowers taste like wild mushrooms. Makes me want to rush out and buy a pumpkin plant for my garden just so I can try them.

Ricotta Stuffed Zucchini Blossoms
Printable Version

vegetable oil
6 zucchini blossoms
1/2 cup ricotta cheese
1 garlic clove, mince
1 green onion, finely chopped
pinch of lemon zest
1 1/4 cups of flour
good pinch of salt, plus more before serving
12 oz beer

Heat a large saucepan or pot with 2" of vegetable oil over medium - high heat.

Combine the cheese, garlic, green onion and lemon zest in a small bowl.

Carefully open the pedals of the flower and work about 1-2 TB of the cheese mixture into each blossom.

In a medium bowl, combine the flour, pinch of salt and beer. Whisk until almost smooth. The batter should be like pancake batter, with a few lumps. Don't over mix...you'll lose the body that the beer provides. Feel free to add more flour or beer if needed to get the desired consistency.

Working in batches, carefully dip and roll the stuffed blossoms in the batter. allowing excess to drip off before placing into the hot oil. ***BE very careful as the oil will spit and splatter due to the wetness from the ricotta cheese.

Fry for 2 - 3 minutes, turning once, until golden brown. Remove from oil and let drain on rack. Sprinkle with salt.

Serve warm.

Curry Tofu Hummus

Did you know that April is National Soy Foods Month? 

Neither did I. Until recently. 

My friends over at FoodieBlogRoll hooked me up with some soy foods products to help spread the word and share some ideas on what you can do with soy foods. 

I'm not a soy person, personally but one of my daughters is lactose intolerant and soy foods products is one of the ways she gets around her tummy aches caused by dairy. I also use soy flour in a lot of the breads that I make for her. Therefore, I'm not a stranger to soy. Plus...I really enjoy soy nuts and I absolutely love eating edamame...those ones you get at Costco. Omgohs.....They're so addicting. 

Anyways....this is what I received in the mail the other day....

These things are always a surprise. You never know what you're gonna get until it arrives. Hmmm...what to do...what do. I didn't want to do anything typical here so I started thinking about cheese. I've made cheese...soft cheese from milk, in the past so I figured you could do the same thing with soymilk. 

Only it's called tofu. 

Which sorta confused me because I know there's soy cheese out there. Apparently the beginning stages for both are the same. Some blogs even call tofu, soy cheese. Which confused me a little more. So I looked it up on that handy dandy website known as Wikipedia and it said that tofu is the curd that comes from soy milk which is pressed and is highly perishable while cheese starts off the same way but then its salted and ripened. Soy cheese is therefore more flavorful than most tofu.  

With all that said, I started on my tofu making adventure....with a little help from LAFujiMama

Tofu

Printable Version

4 cups soymilk

1/2 cup water

1 TB apple cider vinegar

1 TB lemon juice

Bring the soymilk to a boil, stirring occasionally so it doesn't burn. While that's going on, combine the water, vinegar and lemon juice. 

Reduce the heat and simmer for 3 minutes. 

Remove from heat and add 1/2 of the water mixture. Stir vigorously about 5 or 6 times. Add the remaining water mixture and stir gently, in a figure 8 fashion until curds begin to form. 

Cover with a lid and let sit for 15 minutes. This is when you'll see the full separation. Now from what I've read, the size of the curd will vary depending on the protein content of your soymilk. 

Line a strainer with a cotton cloth and place over a bowl. 

With a large slotted spoon, remove the curds and place them into the lined strainer. Fold the cloth over the curds and place a plate (for even distribution) over the cloth and press until most of the liquid is gone. Place a heavy object on top to get the remaining liquid out. This should take a few minutes. The less liquid remaining will create a more firm tofu. 

I ended up with a very soft tofu. I think it is from a couple of things. One...I had a very small curd formation. Two...I couldn't get anymore liquid out of my curds.

At this point you can place the tofu in a bowl of cold water and gently run cold water into the bowl (not allowing the water to run directly onto the tofu) for several minutes. This is suppose to make the tofu set up. I found that my tofu was just too soft to undergo this process and was dissipating into the water so I stopped. To store your tofu, you need to cover it with cold water and refrigerate.

I used mine immediately.

Another thing I noticed. My tofu is a tan color. The soymilk was a light tan coming out of the container so I'm not sure if that's the reason....but that's what happened. I've been told that it looks like coffee ice cream. (I assure you, it doesn't taste like it though.)

Well, never the less, the color wasn't an issue because this lovely silken mass was destined to become a dip.

Tofu Curry Hummus
Printable Version
1 can garbanzo beans, drained, liquid reserved
5 oz silken tofu
1 TB tahini
juice from 1/2 lemon
2 - 4 tsp curry powder
Salt to taste
Roasted soy nuts to garnish
Olive oil to garnish

Combine garbanzo beans and tofu in a food processor. Process until smooth. Add about 1 TB of reserved garbanzo liquid, while processing, until just under desired thickness. add the tahini, lemon juice and curry powder (to taste) and process until smooth. If you desire a thinner hummus, add a bit more reserved garbanzo liquid. Salt to taste. Garnish with a sprinkle of soy nuts and a drizzle of olive oil. Serve with your choice of bread.

What an amazingly tasty dip....but you have to be a lover of curry! But wow...smooth, delicious and oh so healthy. I know this was a really long process to get from A to Z but the fun was in the making.

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Potage Parmentier - Leek and Potato Soup

Yesterday my daughter brought home a leek. A very large leek. My mind instantly went to an amazing Julia Child recipe: Potage Celestine. But what I needed tonight was simplicity at its finest (short of having it delivered). I had spent most of the day pulling weeds and prepping my little garden strip for planting. I'm exhausted to say the least.

After flipping through a couple cookbooks, I discovered that Potage Parmentier fit the bill. I mean...seriously. Soup doesn't get any more simple or easier than this.

And it's delicious. It's satisfying without being heavy. It has full flavor and a bit of richness without a dozen ingredients. Aaaaaaaand...it's a Julie Child recipe from Master the Art of French Cooking.

Can it get any better than that?

Did I mention that its vegetarian? And if you use vegetarian butter....it's vegan!

Side note: you may choose to drink a white wine with your soup. I had started the red a while ago....and kept with it. A nice Merlot. Which happened to sweeten up nicely with my dinner.

Potage Parmentier - Leek and Potato Soup
Printable Version

1 lb potato, peeled and dinced
1 lb leek, thinly sliced
2 quarts water
1 TB salt
Salt and Pepper to taste if needed
3 TB softened butter
3 TB minced chives

In a large pot, simmer the potato, leek, water and salt, partially covered for about an hour. Remove from heat. Puree with an immersion blender or blender..or a fork if you have to. Season with salt and pepper to taste (the salt may not be needed). Just before serving, stir in the butter a little at a time. Garnish with chives.

That's all she wrote.

Thai Kitchen Zing Rolls

I decided to try another recipe from Thai Kitchen and Simply Asian. I posted one recipe for Spicy Kung Pao Chicken Wings with Sweet Chili Dip which I loved.

I then decided to try the Zing Rolls. Which happen to be Vegan. Not that I'm into vegan but one of my daughters is.

The ingredients were simple and easily acquired. Except for the Rice Paper Wraps. I looked at various local markets. No luck. Then I remembered an excellent Asian market a few miles away and decided to head out one Saturday morning. After searching several isles, including the refrigerated isle and freezer (I was thinking they'd be with the won ton wraps and such)...I finally tracked down a store employee and was directed to a dry goods isle.

All this to find a simple, tortilla like package of white disks. For 98 cents. For 100 wraps. I think I spent more in gas getting there.

You see...I am not, in the least, familiar with rice paper wraps. They're pretty cool little things. No cooking required. Just a little softening in warm water. Not only is this dish vegan, but other than cooking the rice noodles, it's raw. And I don't know about your area but raw, vegan food is HUGE around here.

And my daughter has jumped on that wagon. Big time.

Now, let me talk a little about these rice noodles. Red rice noodles to be exact. Yes, they have that reddish thing going on. Yes they are made of rice. I ended up spending a lot of time separating the noodles once cooked. I think if you use lots of water and spend some time stirring, it will save you time in the long run.

Also....once cooked, they have this pinkish hue thing happening. Sort of a fleshy color. When you put the spring roll together....don't be shocked or surprised if it resembles a...um...particular part of the male anatomy.

Just know....these spring rolls taste wonderful! The vegetable combination is fantastic. It's like having the perfect salad (minus the lettuce)...all rolled up tightly, in a little roll...easily enhanced with your favorite dip.

Zing Rolls

1/2 box Thai Kitchen Red Rice Noodles
12 round rice paper wrappers (8 1/2 inch)
2 large red bell peppers, thinly sliced
2 large cucumbers, peeled, seeded and cut into thin strips
3/4 cup shredded carrots
2 medium avocados, peeled, seeded and thinly sliced
2 TB chopped fresh cilantro
1/4 cup chopped peanuts
Thai Kitchen Sweet Red Chili Sauce for dipping

Bring a large pot of water to a boil. Remove from heat. Add rice noodles, stirring to separate noodles. (I suggest that you stir longer than you think you have to so they don't stick together). Let stand 8 to 10 minutes or until noodles are tender but firm. Drain well. Place in a large bowl of  cold water. Separate noodles fully. Set aside.

Fill a 9" pie plate with warm water. For each spring roll, dip 1 rice paper wrap in water to wet completely. Place on your work surface. Blot dry with a paper towel.

Place 1/3 cup of rice noodles in bottom third of the rice paper.

Layer with 4 bell pepper strips, 8 cucumber strips, 1 TB carrot, 2 avocado slices, 1/2 tsp cilantro and 1 tsp peanuts.

Fold in sides,

then gently roll tightly to enclose filling.

Place spring roll on a platter. Cover with a damp paper towel and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.

Refrigerate for at least 30 minutes or up to 2 hours. Serve with dipping sauce.

I used the Sweet Red Chili Sauce.