Marinated Tofu

This is an old recipe I've had around for awhile. Someone recently asked me about it and I realized I'd never posted it here. You will need to use water packed tofu for this, as silken does not work well in this kind of recipe. Silken tofu works better in sauces and blended recipes.

For those of you who have been longtime readers of this blog, you will remember my "Making Tofu in an African Village" blog post.* This is the kind of tofu that is used in this recipe. You will find it in your grocery store packed in water in rectangular tubs. Simply drain and rinse, then slice or cube for this recipe.

This dish can be made as a marinade, in the sense that you prepare your tofu ahead of time and soak it in the marinade ingredients, then cook later. Or it can be done quickly right in the pan. Either way, the trick is to watch your pan closely toward the end of cooking so as not to burn it, as you carefully reduce the liquid until it is evaporated, but still leaves all the flavor and seasoning in the tofu.

Another way to possibly improve the flavor, would be to try another method. You could marinate the tofu, after freezing overnight and thawing the tofu separately. This method tends to get good results, as the tofu can further soak up the marinade this way. This applies to other dishes as well. Tofu will be more chewy and "meaty" this way.

Marinated Tofu

1/4 cup soy sauce (or tamari, or nama shoyu or liquid aminos)
1/2 cup water (or more to cover to marinate)
1 clove garlic, minced (or about 1/4 teaspoon dried garlic, or to taste)
1/2 teaspoon fresh ginger, finely minced (or 1 teaspoon ground ginger)

1 pound water-packed tofu, extra firm & non-gmo preferred, sliced or cubed
Optional: 1/2 cup sliced mushrooms

Combine marinade ingredients (all except the tofu). Marinate tofu for a few hours or more. Or you can simply put the ingredients directly in a large skillet on the stove top and cook on a simmer, until all the liquid has evaporated, watching closely so as not to burn. Or you can broil the tofu in the oven, flipping over part way into cooking, until "golden."

I tend to make this recipe minus the optional mushrooms, and on the stove top the quick way. My preferred cut is to slice them a bit on the thick side, so they'll stay together better. I use a metal spatula to turn them if needed. Serve on a sandwich (can use instead of tempeh on Reuben sandwiches), over brown rice, chopped into a stir fry, or in spring rolls, sushi, etc. The ideas are limitless! Yummy by itself as a "steak" along with the rest of your meal. Our children love this. =)

Optional: A great idea is to saute up some sliced onions in a bit of oil (I use a little coconut oil) before or after cooking the tofu in the same skillet. No need to rinse the pan between.

*- I just realized I've been writing this blog for more than 5 years. How cool is that? And yesterday, my husband and I celebrated our 20th wedding anniversary! Here's to another 20 years, Honey!

Ivy's Colon Cleanse

This colon cleanse recipe comes from a woman named Ivy Bridge. We've been using this for many years, so it's definitely a tried and true recipe, although not for food, rather to clean out the colon. Please read thoroughly and gather your ingredients/supplements all ahead of time. Give yourself a week or two to find what you need, if you are not used to keeping these things at your house (see note below). I offer this as information that has proved helpful in my experience.

Ivy's Colon Cleanse

1/2 cup unfiltered apple juice (organic, or freshly juiced organic apples)
1/2 cup purified water
2 Tablespoons liquid chlorophyll*
2 Tablespoons aloe vera juice* (best is whole leaf*)
1 heaping teaspoon psyllium hulls*
2 teaspoons hydrated bentonite clay* (optional, not in original recipe)

My recipe says to blend the above ingredients in a blender. I have stirred them together in a glass without trouble. After they are mixed, drink immediately (or you will have an extra thick gel). Drink another glass of water immediately after, with 2 cascara sagrada capsules*. Take first thing in the morning. My recipe then says to continue for at least two months (first thing each morning), then use as desired. Drink plenty of water during the day.

* - these ingredients are available from Nature's Sunshine Products. Please check out their website, if you don't know how/where to buy their products. They are a reputable company and have been in business since 1972.

As an added tip, I have found that adding digestive enzymes when I'm eating meals helps greatly with digestion. Taking probiotics are also very helpful to restore your gut's heath (and very good to use when/if you've ever taken antibiotics). Nature's Sunshine also has these items.

Please note my disclaimer: I am NOT a doctor. This page is for education only, and is NOT intended to be medical advice. Always talk with your health practitioner before taking any herbs or supplements.

How we do raw...

A little over a year ago, Shannon, had emailed this question to me. Following is her question and my reply that I sent her at the time. It still conveys how I feel about raw foods today. Thanks, Shannon, for the question.

 

"Hi, Loretta, I'm curious re: raw food. I understand the raw fruits and vegetables but how do you have a complete meal with raw food and be full? Do you include whole wheat bread as well? What kinds of meals would you have w/ raw food?"

 

 

Vegan Footprints	Hello, Shannon - thanks for asking! =) I know when I first heard about raw fo...	2/2/12
Hello, Shannon - thanks for asking! =) I know when I first heard about raw fo...

I know when I first heard about raw food, that's exactly what I thought. I took me awhile to get up the courage to try anything raw that I normally would cook. So I started with things I already made and just made sure they were "more" raw. For example, my green smoothies in the morning. I would make sure I was only using fresh or frozen (uncooked) fruits, no cooked non-dairy milks (I actually make them with water now), and fresh greens. So smoothies are really easy.

Then I tried some raw soups. An easy one was gazpacho. It's already supposed to be cold and I love salsa, so I figured I couldn't go wrong there. Then I tried another cold soup. In my vitamix, I can "heat' soups, still under temp to keep the live enzymes. Anyway, it worked! I enjoy other raw foods that I never thought I would like.

Yes, you can get full on raw foods. Besides raw fruits and vegetables, some things people use: cold pressed oils (olive oil, etc.), herbs and spices (non-irradiated only) and there's also raw nuts and seeds and the nut butters made from them (think walnuts, pecans, sunflower seeds, etc.). Then besides this, raw foods also includes "breads and crackers" made from ground flax seeds, vegetables and other seasonings and sometimes sweeteners. A food dehydrator helps this to be possible. Many people, trying to do more raw, may find a food dehydrator to be a wise investment eventually.

There is no lack of good fats when doing more raw, to help with satiety. Besides the usual cold pressed oils (I use olive oil and coconut oil), there are nuts/seeds and also avocados. These are what we use to help make dairy substitutions as well. Cashews or sunflower seeds become nice and creamy in a blender with other ingredients for sauces.

If someone desires not to go vegan, but still be vegetarian and raw, there are still raw dairy options (non-pasteurized) usually locally that one can find. I do not advise eating eggs or meat in its raw form.

If you want to do more raw, you may still have whole wheat bread if you like (preferably home baked). We don't do 100% raw, so there are still some things I cook. We eat beans almost everyday in salads or soups or whatever dish I'm making. We are staying away from wheat/gluten at present to see if it will help us and our son specifically. I recently decided to lose a little extra weight and I think this actually helped me a lot. It's amazing how many foods have wheat, in some form, in the ingredients. And these are usually very processed.

A raw food meal. It could be as easy as a green smoothie (greens and fruit) and fresh fruit for breakfast (I usually have 2 cups, my husband has about 1 quart and our children also have some). Salads for dinner, including the dressing. Some people make their own sauerkraut and pickles (not canned ones) and that is another thing I am trying at home. There are other raw menus that you can make like soups and other things like pizza and pasta too. You just use other ingredients to emulate the crust and noodles. I have a special cutter that makes "noodles" out of vegetables (think about the county fair and how they make the spiral potato fries). I just use zucchini or other vegetable (I'm aiming to try sweet potato with it soon). Juicing vegetables are also an option that if done yourself is very good for you.

Fresh vegetables and nuts can be eaten for snacking. When we go out to eat, we often go to salad bars and load up on veggies and fresh fruit (if they have fresh fruit), and since we aren't 100% raw, some beans and olives. It's not raw, but most of the time, we use hot sauce as our dressing when eating meals out. I don't like the oil and vinegar options at most places and other pre-made dressings are non-vegan (like ranch and blue cheese) or are too sweet (think corn syrup) and preservative laden for me.

I have made raw "breads" and our family likes them. I even made a corn "tortilla" by using flax seeds and some frozen corn (I know that the corn this way, is not technically raw, but I use it right out of the bag and proceed without heating it further). I can't wait for fresh corn next summer though! =) Crackers are not hard to make if you have a dehydrator. Sweets are easy. Using our food processor we make truffles and raw cookies with nuts and dried fruit (think larabar type). Sometimes a date, with an almond tucked in, hits the spot for a sweet craving. Ice cream cravings are almost non-existent because we have creamy smoothies every morning.

I know that raw foods may seem limiting, but there are so many options, that I haven't even explored them all yet. We just aim to fully incorporate raw foods into our diet more than we have before. It's a good step and our children (ages 13 and 5), don't mind the ride at all. My 13 year old son is our most enthusiastic gardener! =)

Liquid Measure Equivalents

Cup	Fluid Ounces	Tablespoon	Teaspoon	Milliliter
1 c	8 oz	16 Tbsp	48 tsp	237 ml
3/4 c	6 oz	12 Tbsp	36 tsp	177 ml
2/3 c	5 1/3 oz	10 Tbsp + 2 tsp	32 tsp	158 ml
1/2 c	4 oz	8 Tbsp	24 tsp	118 ml
1/3 c	2 2/3 oz	5 Tbsp + 1 tsp	16 tsp	79 ml
1/4 c	2 oz	4 Tbsp	12 tsp	59 ml
1/8 c	1 oz	2 Tbsp	6 tsp	30 ml
1/16 c	1/2 oz	1 Tbsp	3 tsp	15 ml

Post this inside your cupboard door. It will come in handy sometime.

You're welcome. (Smile)...

Herbs de Provence

From southern France, this dried version of Herbs de Provence, uses lavender flowers which was apparently a new addition in the last few decades. It's a very aromatic herbal blend to add to your herb and spice cabinet. We've been using it on our popcorn. It's delicious. You'll need this special blend in the recipe for Tiffani's Raw Herbed Stuffed Mushrooms.

Herbs de Provence

 



1 Tablespoon dried thyme
1 Tablespoon dried basil
1 Tablespoon dried rosemary, crushed
1 Tablespoon dried tarragon
1 Tablespoon dried savory
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried lavender flowers
1 bay leaf, crushed (optional)

Combine all ingredients. Store in an airtight container away from sunlight. Makes about 1/3 cup.

Some Thoughts: Blessings and Whole Foods Provision

When my family's diet comes into conversation with a stranger, I start thinking about my blessings. One such encounter happened recently while I was with my children and we were doing some shopping for my parents.

On this day we were in a discount grocery store and I was doing the usual checking labels and prices. I was talking with the children as usual and we were about ready to check out when someone commented to us that they were glad to see we were considering the prices and ingredients in our food before we bought our groceries.

They initiated a conversation about healthy foods. This person mentioned gmo foods and other raw food topics, along with some documentaries that I might find interesting. I told them about our vegan diet and this blog. They seemed happy to hear it. I was glad to have connected with a like-minded person.

I write because it's one way to share my recipes as well as to remind me of where I've come. I may forget the blessings otherwise. I write to show the many possibilities that a vegan diet can and does hold for those seeking to find healthy ways to prepare food. I hope that I've helped others find the "road" to a healthier life.

I realize the term "vegan" conjures up different ideas for many people. Really, we eat a whole foods, plant based diet. Since we are what we eat, I prefer to eat in a way that I know will produce health for me and my family. I am also blessed to have a husband and children that have been so easy to please.

I really like to use the whole food approach because there are so many things that work together in foods, still being discovered, that help to heal. You can go and find vitamin this and vitamin that, a specific amino acid here, and isolated mineral this and that there. In whole foods, you get all the synergistic nutrients working together to balance each other the way God intended they should do. He is the Creator after all. He knew what our bodies would need. He is Jehovah Jireh, "the Lord Who provides" and we can trust that is what He will do for us.

I am also reminded of the passage in I Peter 3, from verses 15 and 16: "...in your hearts revere Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect,  keeping a clear conscience..." I know this is speaking of our life in Christ, but I can't help seeing it with new eyes when I consider my conversation with this stranger in the store. People are always ready to listen to someone who is gentle and respectful. This person was just that. I hope that my words were a testimony to this person as well.

Pumpkin Spice Smoothie

The shadows are coming sooner in the evening now. With the fall in full swing as the leaves turn beautiful colors ... and a little warmer weather right now, to be thankful for before it turns cold again, I am reminded of certain foods. Pumpkin is one of those.

I've always liked the memory I have of eating pumpkin spiced ice cream, in my pre-vegan days. It was at a pumpkin festival I went to in my college friend's hometown, back in the day. This comes pretty close to that memorized flavor. I'm still great friends with her and I still love the flavor of these spices combined with pumpkin. You can find the original recipe here.

Pumpkin Spice Smoothie

2 cups non-dairy milk (or use a handful of nuts/seeds w/water up to 2 cups)
1 Tablespoon chia seeds (helps thicken)
1 cup unsweetened pumpkin puree
2 Tablespoons maple syrup*
1 frozen ripe banana
2 teaspoon cinnamon**
1/2 teaspoon ground ginger**
1/4 tsp ground nutmeg** (I used 1/8 teaspoon freshly ground nutmeg)
pinch salt

Blend well in a good strong blender until creamy. It'll be done in less than a minute. Makes slightly more than 4 cups. Two batches of this recipe fit into my Vitamix container, enough for the whole family to enjoy.

* - You may substitute another sweetener if you like.
** - Or you can use about 3 teaspoons of pumpkin pie spice to replace the 3 spices listed above.