Sweet and Sour Tofu

Hmmm, what should I make for supper? We just moved into our new home and I have a fabulous kitchen I can cook in. Now, I only need a recipe to cook! Most of my recipe books were still in boxes, but there stood, on top of a box, a little green recipe book. It read, Oakwood's Third Annual International Vegetarian Tasting Extravaganza, May 7, 1995. For those from my childhood, you would remember this function at our church. It was one very yummy day. 

I opened the book and skimmed through the pages and just a few flips, I found "Sweet and Sour Tofu." Now this was great one as I had all the ingredients except the onions and mushrooms, which I am not a huge fan of anyway. So thanks to Wanda Ramsdell. The girls made her recipe for the first time and it was amazing. My husband is not a huge fan of tofu, but this recipe sent him up to the stove for seconds. So, enjoy this tasty dish.

Sweet and Sour Tofu

Ingredients:

2 pkg. of tofu (I used extra firm), cubed

2 cups tomato sauce

2 cups onions (which I omitted this time)

1 green pepper, chopped

1 cup carrots, chopped

1 cup mushrooms (which I omitted, as I dislike them)

1/2 cup celery

1 Tbs. brown sugar

2 Tbs. lemon juice

2 Tbs. soy sauce

1 can crushed or chunked pineapple with juice ( I used chunked as it was the same size as the tofu)

Method:

* 1) Freeze tofu overnight. This will make the tofu stay together better. 

2) Allow to thaw then drain and squeeze excess water. 

**3) Saute onions, green pepper, mushrooms, carrots, celery and tofu in butter, oil, or water. Saute at a low temperature, covered.

4) When vegetables are cooked put in a large saucepan. 

5) Add tomato sauce, brown sugar, pineapple, soy sauce, lemon juice.

 Olivia adding the soy sauce.

 Olivia adding the lemon juice.

 Reopening a can of pineapple that Mama already opened. 

Juliana came and wanted to open the tomato sauce.

6) Allow to simmer on a low temperature for 1 hour.

7) Serve over rice. 

Serves 6-8

* I used extra firm tofu and did not freeze and it turned out well. But would recommend freezing it if you have the time. 

** I used 2 Tbs of olive oil when sauteing this dish. 

Naked Vegan Waffles

One day, I was in the mood for some waffles. I had just popped some in the toaster for my girls straight from the box in the freezer. I grabbed the box and looked at the ingredients. WOW! Who knew all of the processed junk that is in those, not to mention, milk. I decided to go to the internet and find a recipe that I could use that was healthy and without the milk. The one that I found is called "Naked Vegan Waffles". I am not trying to do vegan, but I am finding that eggs and milk usually coincide with each other and if I have to get rid of milk, eggs usually are gone too.

I hope you enjoy this recipe. The recipe comes from Dave from Waffleparty.com. I think it turned out rather tasty. I actually mixed all the dry ingredients first and put it in an airtight container so I could keep it for future use. Very tasty.

Naked Vegan Waffles

• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 1/4 cups soymilk, nutmilk or ricemilk
• 1/4 cup canola oil
• 3 tablespoons brown sugar

Method:

1) Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. 

2) Mix the soymilk, canola oil, and brown sugar in a medium bowl. 

3) Pour the soymilk mixture into the flour mixture and stir just until blended. Leave some small lumps in the batter, as overstirring may result in tough waffles. 

4) Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle.

Makes: 4 (7 inch round) Belgian Waffles.