Barbecued Tofu

Daven Lee's Finger Lickin' BBQ Tofu
"Eat it with your lover, share it with your friends!"

Freeze, thaw completely, squeeze out excess water & cut into 1/2" x 3" strips: 3 lbs (blocks) firm tofu

Marinade for Tofu
Mix together:
6 Tlbs peanut butter
2/3 cup oil
2 tsp paprika
1/2 tsp black pepper
1 tsp garlic powder
4 tsp salt (or less to your taste)
Whip (mix) until smooth and pour over tofu strips, mix (squeeze) in as evenly as possible. Marinate 1 hour while preparing sauce below. After tofu has marinated, preheat oven to 350 degrees. Lay tofu out in a baking pan or on a cookie sheet which has been smeared with 1/4 cup oil. Bake for 25 min on each side (till their bottoms are brown). Scrape into BBQ sauce and simmer together for 20 more min.
Add frozen corn and rice 1-2 cups each to make a complete meal.

BBQ Sauce
1/3 cup oil, 1 medium onion chopped, 2 cloves garlic minced ~ saute together until onions are transparent
Stir in while simmering:
2 1/2 cups tomato sauce (24 oz can)
1/4 cup water
1 tsp allspice
1 Tlbs crushed red pepper or 3/4 tsp cayenne
1 cup brown sugar (you can use maple syrup or sucanat)
1 Tlbs molasses
1 1/2 tsp dried parsley OR 1 Tlbs fresh parsley
1 1/2 tsp salt
1/2 cup regular yellow sandwich mustard
Bring everything to a boil, reduce heat and simmer for about 1 hour while sauce reduces and thickens.

Awesome Collard Greens

Prep Time: 10 mins

Total Time: 40 mins

Ingredients:

1 lb collard greens (or 1/2 collards, 1/2 kale, or all kale)

• 1 onion, chopped
• 1/2 cup prepared salsa or 1 chopped tomato
• 2 -4 cloves garlic, chopped
• 1 1/2 cups water
• 1/2 cup cider vinegar
• 1 tablespoon salt, to taste
• hot sauce, to taste

1. Wash greens in a colander.
2. Chop into bite-sized pieces.
3. Throw all ingredients into a large pot and cover.
4. Bring to a boil, stirring occasionally, the reduce heat and simmer.
5. Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
6. Serve with its liquid.

serves 6-8

from Food.com

CRUSTLESS BROCCOLI AND SCALLION QUICHE

What do you do when the groundhog nibbles on your beautiful broccoli?


Make quiche!

INGREDIENTS:

1 tablespoon extra virgin olive oil 


2 large scallions


2 cups broccoli florets, cut into 1-inch pieces 


4 large eggs 


1 cup milk 


1/3 – ½ cup cheese (I like to use a mix of cheddar and parmesan)

Sea salt to taste 


Freshly ground black pepper to taste 


Dash of oregano

Dash of rosemary 


Dash of smoked paprika

Dash of your favorite hot sauce

1/8 - 1/4 cup of flour 


METHOD

Preheat oven to 350°F.

In a large skillet, heat oil over medium heat. Add
scallions and cook, stirring frequently, until softened, about three minutes.
Add broccoli and cook about five minutes or until just tender. Feel free to
add any other vegetables you have on hand. Now, you can either transfer
the vegetables to an oiled baking pan, or leave the vegetables in your cast-
iron skillet and bake the quiche in the skillet 
In a large bowl, beat together
eggs, milk, cheese, hot sauce, and seasonings. Whisk in flour. Pour egg
mixture evenly over vegetables. Sprinkle with paprika and bake until set,
about 35 minutes. Cool quiche 10 minutes before serving. Voila!

Arugula Salad

This simple but tasty salad relies on fresh young arugula for a zesty nutty foundation flavor. Rinse and chop into large bite-sized pieces. Variations then abound, but for the above version, add apple slices, fresh currants (available in July at farmer's markets - substitute grape halves or another berry), toasted walnuts and freshly made cheese with peppercorns. The Ann Arbor Farmers Market is lucky to have the Zingerman's Creamery stall offering their freshly made herbed cheeses. The cheese with black peppercorns is called "Sharon Hollow".

Mix all ingredients and toss with a balsamic vinaigrette.

A delicious quick salad, but remember, it's best when the arugula is young and fresh!

Think Inside the Box

Here's a great way to use up some of the veggies in that share box! Inspired by Evan Dayringer, who says: when you start with good ingredients you're very likely to end up with good food!

Possible ingredients:

scallions or onions
tofu with seasonings
beets w/ greens
kale or collards

The method:

Start with a deep cast iron frying pan.

Chop scallions and saute over medium low heat in a generous amount of good olive oil.

Slice tofu into strips and dip in soy sauce. Then dredge in a mixture of nutritional yeast, cayenne pepper, ground black pepper, sesame seeds, poppy seeds, salt. Add to scallions.

Slice or chop beets thinly; chop greens as well. Add to pan as next layer.

Chop 1-2 bunches kale or collards. Add to pan as top layer.

Pour soy sauce and apple cider vinegar over veggies (to taste).

Cover and let steam for 5-10 minutes. Turn off heat and let sit.

Other veggies may be included - experiment!

No-Cook Kale Chips

Hardly a recipe, this born-of-necessity method to ingest some kale quickly with minimal fuss simply involves washing kale leaves, shaking or patting dry, tearing into large pieces, and using those pieces as a scoop for a dip that you luckily find already prepared! If you are very lucky, your dip will be:

Holler Hummus

1 can or 2 c. cooked chickpeas
3/4 t. salt
3 T. olive oil
2 T. Tahini
3 large cloves of garlic (more if you love the stinking rose!)
Juice of one lemon

Combine all in a food processor

Momos

Momos are Tibetan dumplings. It takes a little practice to make the beautiful crimped edges. No matter how it ends up looking, it will be delicious!

DOUGH:
3 c. flour (white or wheat)
≈ 1 c. water
¼ tsp. salt

FILLINS:
1 tbs. oil (canola or olive)
¾ lb. tofu
1 c. frozen/canned corn
1 c. cooked/canned chickpeas
½ bunch of kale, chopped into bite-sized pieces
½ tsp. tumeric
1 tbs. grated ginger (or 1 tsp. powdered)
salt or tamari to taste

SAUCE:
2 tbs. olive oil
2 c. chopped tomatoes or chunky tomato sauce
6 cloves garlic, minced
1 tsp. tumeric
1 tsp. cumin seeds
a pinch of cayenne
salt and pepper to taste

THE DOUGH:
The dough for momos is surprisingly simple. Just put the flour and salt in a bowl and
slowly add water until the dough forms a cohesive ball. No yeast and no hassle!

THE FILLINS:
The fillin’ is more of an art and less of a science. Sauté the tofu and veggies in the
oil and then add the spices. Some flexibility in fillins is encouraged – just be careful
not to allow your fillins to get too saucy, because it’ll make the assembling process
significantly more messy!

THE SAUCE:
The sauce is where the flavor is at. Start by heating the oil, adding the cumin seeds,
and cooking for about a minute and a half. Add the garlic and let it cook for a minute
or so before adding the tomatoes or tomato sauce and the remaining spices into the
concoction.

THE ASSEMBLAGE:
This is the fun part! Pinch off a golf ball-sized piece of dough and roll it in your hands
until it’s a smooth sphere. Use a rolling pin to roll into a 3-4 inch circle. Make sure
to use lots of flower on your surface and rolling pin to avoid stickage! Hold the rolled
out dough in one hand taco style, while scooping with the other hand two heaping
spoonfuls of fillin into the middle of the dough. With the scooping hand, wet your
fingers with water and trace half way around the edge of the dough. Fold the other
half over the fillins. While still holding the dough taco style, use your free hand to
fold a small section of one side of the dough over, crimping it over and sealing that
section.

Make a crimp every quarter inch, until the whole momo is sealed. Finally, dip your
fingertips in water and smooth the closure over. Your momo is assembled!

THE COOKIN’:
You can use a simple vegetable steamer to steam your momos. Just brush the
bottom and sides of the upper part of the steamer with some oil and place your
momos inside. Within 7-10 minutes, your momos are steamed and ready to eat!