Month: January 2024

Ingredients:
1 block firm tofu (400g)

1/4 cup cornstarch/cornflour

1/4 tsp sea salt

1/4 tsp ground white pepper

Sauce:
4-5 cloves garlic, grated or minced

1/4 cup soy sauce

2 tbsp tomato sauce/ketchup

2 packed tbsp brown sugar

1 tbsp rice vinegar

1/4 cup water

2 tsp cornstarch/cornflour

2 tsp sesame oil

Garnish:
Toasted sesame seeds
Green onion

Method:
1. Preheat the oven to 200°C. Open your packet of tofu and drain out the excess liquid. Using clean hands, break chunks off the tofu to create bite sized pieces. Add into a bowl along with the cornstarch, salt and pepper and toss well to coat.
2. Spread the tofu out onto a lined baking tray, ensuring each piece does not touch or overlap. Spray generously with any neutral oil and bake for 20 minutes or until golden and crispy. Alternately you can also air-fry in batches!
3. In the meantime, fry the garlic in a splash of oil over medium heat. Add in the soy, tomato sauce, sugar and vinegar. Stir well and cook for 1 minute.
4. Mix the water and cornstarch together then pour it into the pan. Allow mixture to bubble, stirring frequently until thickened. Turn off the heat and stir through the sesame oil.
5. Add in the baked tofu and stir well to coat in the sauce.
6. Transfer onto a plate and garnish with sesame seeds and green onions. Enjoy immediately!

*Note: I would not recommend this as a dish to eat later/reheat. You definitely can, but you will lose the crispy coating on the outside. If you’re making this ahead of time just keep this in mind. In short, still delicious but you’ll lose the texture!

No recipe is provided. Here is a comment from viewer on youtube:

Here’s my recipe guess:
* Crumble some tofu.
* Dust w/ cornstarch.
* Spray w/ water.
* Bake in air-fryer.
* Sauté garlic, brown sugar, miso, plant milk, soy sauce together.
* Add baked tofu, stirfry.
* Plate, sprinkle w/ sesame seeds & garnish w/ green onion.

For the burrito filling:

• 2(+) tablespoons [veggie broth]
• 1 medium red onion, chopped
• 1 red bell pepper, chopped small
• 3 cloves garlic, minced
• (1) 15-ounce can black beans, drained and rinsed
• 1 1/2 cups uncooked short or long grain brown rice
• 1 1/2 cups corn (frozen, fresh or canned)
• 1 cup finely chopped kale [or other green leafy veg]
• 12 oz medium style salsa
• 2 cups water
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or more to taste

For serving:

• 8 burrito sized flour tortillas
• 2-3 cups chopped lettuce
• Chopped avocado or guacamole
• Chopped cilantro, tomato, green onion, deserved jalapeño
• Salsa
• Etc

Freezer burritos

• Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Instructions

Stove top instructions:
1. In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.

2. Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.

To make using an Instant Pot
1. Press the saute function on the Instant Pot and warm the [veggie broth] in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.

2. Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

https://www.noracooks.com/vegan-burritos/#wprm-recipe-container-2112

SALAD DRESSINGS

Many of you have been unhappy with the “fat-free” salad dressings that you purchased in the supermarket or natural food store, either because of the flavor or the sodium content.  During the 10-day McDougall Program in Santa Rosa, California our chefs make many delicious salad dressings – loved by everyone.  Any of these may be prepared ahead of time and kept in the refrigerator for about a week. 

BERRY VINAIGRETTE

Preparation Time:  5 minutes
Servings:  makes 1½ cups

2 cups fresh or frozen strawberries or raspberries
4 tablespoons red wine vinegar
2 teaspoons honey (or date paste)
freshly ground pepper to taste

Place all ingredients in a food processor or blender.  Process until smooth.

HONEY MUSTARD DRESSING

Preparation Time:  5 minutes
Servings:  makes 1¼ cups

½ cup rice vinegar
½ cup balsamic vinegar
1/3 cup honey (or date paste)
3 tablespoons Dijon mustard
freshly ground pepper to taste 

Place all ingredients in a blender and process until smooth.

https://www.drmcdougall.com/misc/2004nl/040800purecipes.htm