• 21st May
    2012
  • 21

This meal was completely inspired by coconut milk.  This is also my first post that includes a savory food.  Hey, I love my sweets, but I do try to eat a balanced diet.  

Coconut Curry Tofu and Broccoli with Rice

Ingredients -

1/2 a block of tofu

1 head of broccoli

Thai curry paste

Coconut milk

Vegetable oil

Water

Salt (optional)

Directions -

1) Heat up vegetable oil in a pan.

2) Stir fry the tofu and broccoli.

3) Add water, cover and simmer for a bit until the broccoli turns a bright green.

4) Add a few tablespoons of thai curry paste, depending on preference.

5) Add about 1/2 can of coconut milk and water as needed.  If you want a saucier curry, add more coconut milk and water, if you don’t use less.  Add salt for flavor if so desired.    

6) Serve with rice.  

Coconut Milk Rice Pudding

Makes about 2 servings

Ingredients - 

1/2 can of coconut milk

Sugar (or natural sweetener)

Approximately 3/4 cups of rice

1/2 tsp vanilla

Crushed cashews 

Candied tamarind chunks

Directions - 

1) Heat the coconut milk in a heavy saucepan over medium heat until it comes to simmer. Add about 2 tbsp sugar (or natural sweetener).  You can adjust this to your preference.  

2) Add cooked rice and simmer until it thickens.  Be careful not to let it become too dry, you can add more coconut milk or another non-dairy milk to thin it out.  

3) Remove from heat.  Stir in vanilla.

4) Serve in a single serving dish, top with crushed cashews and candied tamarind chunks.  Other variations include cinnamon, fruit, etc. 

P.S. This is the beginning of savory foods appearing on my blog.

P.P.S. I am still without Canon 5D, so these were shot with my camera phone under tungsten lights.  Ghetto…  I’ve adjusted the photos so that the food looks more like it did in real life.     

  • 28th November
    2011
  • 28
7x7's Dec 2011/Jan 2012 issue featured an article called"Is That Squash in My Cake?" by Sophia Lorenzi and I was inspired to make my own savory cupcake - Tomato Basil Cupcake.  I received a lot of skepticism at first, but my taste testers all agreed that it was surprisingly good.    

Tomato Basil Cupcakes
Tomato Basil Soup -
Boil 2-3 tomatoes and a handful of chopped basil in vegetable broth until thick.

Tomato Basil Cupcake - 
Ingredients:
1 1/2 c of tomato soup
3/4 stick of soy butter or vegetable margarine
3/4 c of sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1 1/4 c all purpose flour
1/4 c dry egg replacer
1/2 c soy milk
1/2 tsp vanilla
Directions: 
-Add all dry ingredients and spices to a mixing bowl.
-Add soy butter or vegetable margarine and mix.  
-In separate bowl, mix all wet ingredients including tomato soup and whisk.  
-Slowly add wet ingredients to dry ingredients.  Mix well until all ingredients are incorporated and cake mix is fairly smooth.
-Pour into liners and bake at 350 degrees F for 15-20 mins.

Cream Cheese Frosting
Ingredients:
1/2 stick of margarine
6 tbsp shortening
1/2 an 8 oz pkg of tofu cream cheese
1/2 c powdered sugar
Directions: 
Cream butters and tofu (o cream cheese together in a mixing bowl.  Sift powdered sugar in to mixture and whip until fluffy.

Garnish with a fresh basil leaf.  

7x7's Dec 2011/Jan 2012 issue featured an article called"Is That Squash in My Cake?" by Sophia Lorenzi and I was inspired to make my own savory cupcake - Tomato Basil Cupcake.  I received a lot of skepticism at first, but my taste testers all agreed that it was surprisingly good.    

Tomato Basil Cupcakes

Tomato Basil Soup -

Boil 2-3 tomatoes and a handful of chopped basil in vegetable broth until thick.

Tomato Basil Cupcake - 

Ingredients:

1 1/2 c of tomato soup

3/4 stick of soy butter or vegetable margarine

3/4 c of sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp cinnamon

1 1/4 c all purpose flour

1/4 c dry egg replacer

1/2 c soy milk

1/2 tsp vanilla

Directions: 

-Add all dry ingredients and spices to a mixing bowl.

-Add soy butter or vegetable margarine and mix.  

-In separate bowl, mix all wet ingredients including tomato soup and whisk.  

-Slowly add wet ingredients to dry ingredients.  Mix well until all ingredients are incorporated and cake mix is fairly smooth.

-Pour into liners and bake at 350 degrees F for 15-20 mins.


Cream Cheese Frosting

Ingredients:

1/2 stick of margarine

6 tbsp shortening

1/2 an 8 oz pkg of tofu cream cheese

1/2 c powdered sugar

Directions: 

Cream butters and tofu (o cream cheese together in a mixing bowl.  Sift powdered sugar in to mixture and whip until fluffy.

Garnish with a fresh basil leaf.