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Showing posts from March, 2019

Breaded Tofu Appetizer

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Another hit from Cyndy. She got this recipe in a vegan cooking class. The instructor said this was meant to be a kind of "fake chicken." It didn't really taste chickeny to us, but it was delish - not a bite left.
Ingredients 1 container firm tofu 1 cup bread crumbs canola oil (for frying)
Marinade: 1/3 cup soy or almond milk 2 T mustard 1 tsp worchestershire 1 T soy sauce 1 T nutritional yeast 1 tsp apple cider vinegar 1 tsp onion powder 1 tsp garlic powder 1/2 tsp salt 1/4 tsp pepper
Instructions Slice tofu and press the water out of the tofu as much as possible. Chop into small squares. Put in marinade and let marinate for an hour or more.
Drain off the marinade. Toss tofu in bowl of bread crumbs. Saute. Drain on paper towel and serve on a flat tray with toothpicks!


Breaded Eggplant with Marinara

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Cyndy visited this weekend, and we made this for a dinner with Munira and Vinod. She soaked some dried mushrooms overnight and cut them up in small pieces to add to the marinara. it was really good!  I need to look at Judi's eggplant recipe too; she fries it forever, but doesn't bread it (her dad never did). Then she bakes it with her homemade marinara, alternating layers so it's like a little lasagna. She says it melts in your mouth.
Ingredients 1 large eggplant 1/2 cup aquafaba 3/4 cup wheat germ 3/4 cup bread crumbs salt & pepper canola oil (for frying)
marinara sauce
Instructions Slice eggplant, salt both sides, and let it weep (along sides of colander) for at least an hour; longer is fine. Rinse slices and pat dry.
Mix wheat germ and bread crumbs together and put on a plate. Dip dry slices in aquafaba, then dip in bread crumbs mixture. Place on a rack for 10-15 minutes to help adhere and dry out.
Pan fry or bake. Serve with marinara! Cyndy soaked some dried mushroo…