rushthatspeaks (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rushthatspeaks) wrote2013-09-07 08:11 pm
rushthatspeaks) wrote2013-09-07 08:11 pm
Entry tags:
I Guess This Is A Salad Recipe
Made up this evening for me and Ruth and tilivenn. If this isn't a salad, I don't know what to call it. Vegetarian, not vegan, probably could be made vegan relatively easily. Stealth protein.
Probably Salad
2 red bell peppers
1 lb. fresh green beans
1 lb. tofu
3 tablespoons unsalted butter
3 cloves garlic
~3 tablespoons paprika
~teaspoon black pepper
~tablespoon salt + some other salt
Put a quantity of water sufficient to cover the beans on to boil in a medium pot. Don't salt it yet.
Wash and trim the beans. Cut the tofu into bite-sized cubes.
The water should now be boiling. Blanch the beans for about 45 seconds, take them out with a slotted spoon, and drain them in a colander.
Salt the water as you would for pasta. Don't worry about it having gone green/yellow from the beans. Put the tofu cubes in a heat-proof bowl. Pour the water over them and let sit off the heat at least ten minutes.
Wash the peppers and cut into bite-sized pieces. Combine beans and peppers in a large bowl.
Peel and smash the garlic. Divide the butter into a few pieces. Put garlic, paprika, butter, black pepper, and salt into a food processor and process to form a smooth paste.
Drain the tofu through a colander and put on a plate lined with paper towels or clean dishcloths. Let it sit ten minutes if you have the patience and at least five if you don't, so it won't be watery. Add the tofu to the food processor and blend until smooth.
Scrape contents of food processor into a medium skillet, and set it over medium heat, stirring occasionally, until the bite of raw garlic has mellowed and the paprika has toasted. Taste and adjust salt, pepper, or other seasonings if necessary-- the quantity of tofu involved means that it wants more spicing than you'd initially think.
Then scrape the sauce over the peppers and beans and stir roughly to blend. Serve immediately.
What I enjoyed about this was the combination of unctuous, warm sauce and fresh crispy vegetables, as well as it being surprisingly filling due to the stealth protein. I am pretty sure this would work with many other vegetables and many combinations of herbs and spices in the tofu. Pick what you like. It also came together reasonably fast.
Nominations for things other than 'that saladish thing' to call it cheerfully accepted.
tilivenn. If this isn't a salad, I don't know what to call it. Vegetarian, not vegan, probably could be made vegan relatively easily. Stealth protein.Probably Salad
2 red bell peppers
1 lb. fresh green beans
1 lb. tofu
3 tablespoons unsalted butter
3 cloves garlic
~3 tablespoons paprika
~teaspoon black pepper
~tablespoon salt + some other salt
Put a quantity of water sufficient to cover the beans on to boil in a medium pot. Don't salt it yet.
Wash and trim the beans. Cut the tofu into bite-sized cubes.
The water should now be boiling. Blanch the beans for about 45 seconds, take them out with a slotted spoon, and drain them in a colander.
Salt the water as you would for pasta. Don't worry about it having gone green/yellow from the beans. Put the tofu cubes in a heat-proof bowl. Pour the water over them and let sit off the heat at least ten minutes.
Wash the peppers and cut into bite-sized pieces. Combine beans and peppers in a large bowl.
Peel and smash the garlic. Divide the butter into a few pieces. Put garlic, paprika, butter, black pepper, and salt into a food processor and process to form a smooth paste.
Drain the tofu through a colander and put on a plate lined with paper towels or clean dishcloths. Let it sit ten minutes if you have the patience and at least five if you don't, so it won't be watery. Add the tofu to the food processor and blend until smooth.
Scrape contents of food processor into a medium skillet, and set it over medium heat, stirring occasionally, until the bite of raw garlic has mellowed and the paprika has toasted. Taste and adjust salt, pepper, or other seasonings if necessary-- the quantity of tofu involved means that it wants more spicing than you'd initially think.
Then scrape the sauce over the peppers and beans and stir roughly to blend. Serve immediately.
What I enjoyed about this was the combination of unctuous, warm sauce and fresh crispy vegetables, as well as it being surprisingly filling due to the stealth protein. I am pretty sure this would work with many other vegetables and many combinations of herbs and spices in the tofu. Pick what you like. It also came together reasonably fast.
Nominations for things other than 'that saladish thing' to call it cheerfully accepted.