Friday, October 11, 2013

Pumpkin Bread

Fall is in the air here!  Along with lots of rain that will hopefully be finally leaving us by Sunday.  Just like we  had days on end last week of hot summer weather, it's been raining days on end here.  Enough is enough. How about some nice cool, crisp weather?  I know I'm ready.  And I am sooo ready that I made two loaves of this pumpkin bread recently.  One for right away and one went in the freezer.  It lasted only about 3 days in the freezer.  Just too good to wait and eat.  So we ate one loaf and had the other one right away.  This bread has no eggs or dairy whatever in it.  It has a ton of flavor and it's very moist.  It's a really good recipe, promise!  So go make one for now and freeze the other one for later......or maybe sooner!!!! (You can get the original recipe here).

3 cups all-purpose flour
1/2 cup whole wheat flour (or you can use all white)
2 cups light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons ginger
1 15-ounce can pumpkin puree
1 cup vegetable oil
1/3 cup orange juice
1 cup soy, almond or rice milk
1 teaspoon apple cider vinegar

Preheat over to 350 degrees F.  Place a rack in the center of the oven.  Line two 9 x 5 in loaf pan with parchment paper and set aside.
Pour the soy milk into a small bowl and add the apple cider vinegar.  Stir it together a little and let it sit for a few minutes while you prep the other ingredients.
In a large mixing bowl, whisk together flours, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice and soy milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time.  Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate all of it together.
Bake for 1/2 hour at 350 degrees F then lower over to 325 degrees F and bake for another 30 minutes or until toothpick comes out clean when inserted in center of bread.


Wednesday, October 2, 2013

Lemon Baked Tofu

This is a recipe that I can make over and over again.  I've made this twice since I took these pics and there is always plenty of leftovers for me.  Of course no one here wants to even try it. All I can say is they don't know what they are missing. Seriously, this is REALY good.  I read a review on this and the comment was that it tasted like chicken picatta...and it does!  So if you have never had tofu and are thinking about perhaps giving it a try I think you will be pleasantly surprised.

Just wanted you to also know that right here in the state of Virginia we are having summer all over again!  But without the humidity and the nights are in fact quite cool.  Ah, this would be perfect weather year round.

If any of you reading this are from the DC/Northern Virginia area, did any of you go to the DC VegFest?  I wanted to but of course other things got in the way. Like heart flutters and ending up in the ER!  All is well for right now however, and my doctor doesn't think it was anything serious.....but....i did miss the DC VegFest and had been looking so forward to it. Ugh!

You can find the original recipe for this dish here.

Lemon Baked Tofu

2 blocks firm or extra firm tofu, well pressed
2 Tbs soy sauce (I used low sodium)
2 Tbs lemon juice
2 Tbs olive oil
2 Tbs Dijon mustard
1 tsp sugar
1 tsp basil
1 tsp thyme
salt and pepper to taste

Slice your pressed tofu into 1/2 inch thick strips. I love to cut mine diagonally.  Just cut each strip into 2 squares and then cut each square diagonally from corner to corner.
Whisk all ingredients together except for tofu and place in shallow pan or zip-lock bag.  Add tofu, making sure to coat well.
Allow tofu to marinate at least one hour- the longer the better.  I marinated mine about 6 hours.
Heat oven to 375 degrees F and bake for about 25 minutes.
Transfer tofu and marinade to baking dish.
Make sure to turn tofu halfway through cooking time.  (Mine probably cooked for about 30 - 35 minutes.)

You can serve this with a salad, potatoes or rice.  It is really delicious over rice.