Tuesday, August 30, 2011

Good stuff to eat.


Sorry, been so lazy with the blogging lately! I've had several meals that I forgot to blog about and here's one of them. It's fried tofu with a tamarind/hoisin glaze. That's coleslaw on top.


Kidney bean curry when I was craving indian food.


Deeelicious flaky and tender biscuits! They are great on their own and perfect with margarine and jam. Me+tea+biscuits=happiness.

I got this recipe from bazu over at the ppk forums. Here it is veganized:

Recipe James McNair's Buttermilk biscuits:


1/2 c. solid vegetable shortening (I used Earth Balance stick)

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt
3/4 c. soymilk whisked together with 1 tsp. vinegar

Position rack in middle, preheat oven to 400
spray baking sheet with oil or line with parchment, set aside
in a bowl or food processor, combine flour, baking powder, baking soda, salt. cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. (I used a fork) Add soymilk/vinegar and stir just until the mixture sticks together.

Turn the dough out onto a lightly floured surface and knead lightly and quickly, about 30 seconds. using a lightly floured rolling pin, roll out about 1/2 inch thick. using a floured 2 1/2 inch round biscuit cutter, cut out circles. Place onto the prepped baking sheet.

Bake until lightly browned, 10-12 minutes. Serve piping hot.

I got about 10 biscuits out of this, plus a bunch of loose ends that I'm saving in the freezer to use as dumplings.

4 comments:

Isobelle said...

That kidney bean curry looks so good!

Roxee said...

Thank you so much for the "buttermilk" biscuits, I always liked dumplings and now that you've veganized these, I will be making them!
I have tried to copy&paste your recipes before but they never really pasted, until I figured out why.... You write in WHITE, so all I had to do was highlight the text and change the color to BLACK. Voila!:)

HayMarket8 said...

That tofu looks awesome! how did you get the glaze to set like that?

kmouse said...

I first coated the tofu cubes in cornstarch then fried them in oil and then poured the sauce (hoisin sauce, tamarind chutney, hot sauce, vinegar) over them and let it thicken up in the pan.