Almond Crusted Tofu

Are you a tofu person? I am very much a tofu person. I know that some people still think tofu is not so great or that it doesn’t taste like much or my favorite, that it doesn't taste like meat. And with that I say, well tofu isn’t meat so duh and yeah, it doesn't have a super powerful taste but it does taste good (especially really good fresh tofu) and tastes even better when you make it with tasty ingredients. But If you are a tofu person you already know that.

This tofu is good. I mean really really good. It is dredge and breaded in almonds and then baked until crispy., like a tofu nugget of sorts. I mixed mustard and vinegar into the dredge for some tang and added garlic and red pepper flakes to the almond coating to give it a bit more flavor but if you were feeling something different, say curry or Italian flavoring, well by all means, give it a go. I think the next time I make these (probably tonight) I am going to add a shit ton of cumin and chili powder and way more red pepper flakes. My stomach is rumbling already. And hopefully they will be to spicy for the mr so I don’t have to share. Its my craving. He can eat something else. Ha!

Now to the almond crusted tofu!

The stuff. A brick of firm tofu (which I have smooshed out a lot of liquid), whole almonds, and oats. Then there is flax meal, mustard, vinegar, almond milk, garlic powder, red pepper flakes, and salt and pepper.

Cutting up the tofu. Fist cut brick in half. Then turn each half on its side and cut into three equal pieces. flip back down each piece then can be cut into 4 triangles. And if you want to cut it up differently well then who am I to tell you otherwise.

Make the almond crust mixture. Almond and oats along with garlic powder, red pepper flakes, and sat and pepper go into the food processor and pulses utlil a crumbly. You don’t want it to fine but also not to chunky. Think bread crumb consistency.

Now make the dredge. Combine mustard, flax, vinegar, and plant milk in a wide shallow bowl until completely combined. Let it sit for a few minutes to really thicken.

Now you are all ready to go.

To coat the tofu just drag each piece through the wet mixture making sure it is evenly coated then drag with through the almond mixture.

Once all the pieces are crusted and on the baking sheet pop it into the hot oven and bake. 20ish minutes at first then flip eat piece and another 10ish minutes after that.

Baked and crispy.

Now you eat. Grab some dipping situations (I grabbed some guac and tomato sauce) and get at it.

So good.

-C

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Almond Crusted Tofu

makes 24 pieces

• 1 brick firm or extra firm tofu

• 1/2 cup almonds

• 1/4 cup old fashion oats

• 1/2 teaspoon red pepper flakes

• 1 teaspoon garlic powder

• 1/2 cup warm plant milk

• 1 tablespoon apple cider vinegar

• 1 tablespoon mustard

• 1 tasblepoon ground flaxseed

• salt and pepper

Preheat oven to 450

Remove tofu from package and gently press out as much liquid as you can. Cut the tofu brick in half then flip each piece onto it’s side and cut each half into 3 equal pieces. Flip back down and then cut each third into 4 triangles. Or just cut the tofu into 24 each sizes pieces of your choice. Set aside on a dry towel.

Make the dredge. Combine flax seed, mustard, vinegar, warm plant milk and a inch of salt and pepper in a shallow bowl until completely combined.

To make the almond crust place the almonds, oats, garlic powder, red pepper flakes and a good pinch of salt and pepper into a food processor and pulse for about a minute or so until the texture is a small crumb the consistency of semi fine bread crumbs. Pour into a shallow bowl.

When all parts are ready to go, line up the dredge, the almond mixture, and get a baking sheet ready with either a baking mate or a little oil to keep the tofu from sticking. Take each piece of tofu and dip it though the dredge making sure to evenly coat it and then lift it out and let the excess drip off. The drop the tofu into the almond mixture and gently toss flip ti coat each side. Place coated onto baking sheet.

Once all the tofu is coated place it into the hot oven.Bake for 20 minutes then flip each piece and bake for another 8-12 minutes or unit crispy.

Once baked, remove from oven, place on a plate and eat. Want something to dip it in? I recommend guacamole. and or tomato sauce. Mustard and hummus are also fantastic!

Peach Walnut Blondies

I have been on a peach kick for a couple weeks because they are just so good! Is it just me or are they better then they have ever been this year? I have eaten at least one a day (sometimes 2) for at least the past 2 weeks and not once have I gotten a grainy, mealy one. Just sweet ass juicy peachy goodness. Dang do I love a good peach!

Since the peaches are so good, it made sense to bake them into something and that something was blondies. A cakey cookie bar thing that is really easy to make, everyone loves, and highlights that goodness of the peaches. I tossed in some walnuts because why not, and as soon as the heat wave broke and I dared turn on the oven, I popped the batch in. Two days later and they are pretty much gone. And will I make them again, for sure yes, but only while the peaches are still good.

So you should probably make them while the peaches are good. Hurry up!

To the peach walnut blondie!

The stuff. A nice ripe peach and some walnuts. Flour, baking powder, and salt. Melted plant butter, brown sugar, vanilla extract, and some aquafaba.

Start with dicing up the peach and chopping up the walnuts into smaller pieces.

Next grab the aquafaba and dump into bowl with the brown sugar. Beat with an electric beater on high for about 2 minutes until mixture is a light brown and somewhat fluffy.

Add in all the dry and the melted butter and gently fold it in until completely incorporated.

Lastly fold in the diced up peach and walnuts.

Dump and smooth batter into a well greased and lined square baking pan and place into preheated oven to bake.

Once the blondies are golden brown and tester poked into the middle comes out clean, remove from oven and let cool.

Cut into pieces and then, you know, eat them.

Get at those peaches while you can!

-C

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Peach Walnut Blondies

makes a 8x8 (you can use a little larger square) pan

• 1 3/4 cups all purpose flour

• 3/4 cup packed light brown sugar

• 1/3 cup aquafaba(liquid from a can of chickpeas)

• 1/2 cup plant based butter melted

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 1 medium peach (about 3/4 cup diced)

• 1/2 cup chopped walnuts

Preheat oven to 350

Dice up the peach into small pieces and if the walnut pieces are whole or halved,, chop them into smaller pieces.

Dump the aquafaba and brown sugar into a large bowl and beat with an electric beater for around 2 minutes or until the mixture is a light brown and somewhat fluffy. Mix dry ingredients together in smaller bowl then gently fold the melted butter and dry mixture into the beaten sugar ans aqufaba. Once completely incorporated, fold in the diced peach and walnuts.

Grease and parchment line a 8x8 (or a little large) pan and dump blondie batter in and spread and level to the pan. Place into oven ad bake for about 30-33 minutes (if using a large sized pan, reduce cooking time by a few minutes) or until top is a nice golden brow and a tester poked into the middle comes out clean.

Remove from oven and let cool for a few minutes. Once cooled enough pop out of pan and coniunute to cool all the way.. Cut into pieces and eat.

Store uneaten blondies in a airtight container at room enrapture for 2-3 days but best stored in fridge or freezer when it is hot out. Plus they are amazing cold!

Watermelon Radish Orange and Pistachios Salad

Have you ever seen a radish as pretty as a watermelon radish?

Is it weird that I got, what’s the word… giddy at the sight of watermelon radishes at my last farm share pick up? I legit did a little jig, yelled out to the farmers that I loved them and that that farm share pick up was the best on ever!

My farmers love me, but I am pretty sure they think I am crazy. (Maybe just a little bit)

Anyways I got me some of these super beauty radishes and have been munching away on them all week. Then I made this salad because sweet and juicy oranges and creamy pistachios go so well with peppery radishes. I added in some red onion for a little more bite and flavor, gave it a simple dressing of salt, pepper, and vinegar, and ate it all up. A big bowl of color and flavors. A bowl of happiness.

Now to the salad!

The stuff. A couple watermelon radishes, oranges (I used a navel and and blood orange) a small red onion, a handful of pistachios, red wine vinegar, and salt and pepper.

First slice up the radishes and onion very thinly. Use a mandolin if you have one.

Toss the radish and onion into a big bowl along with the vinegar and a pinch of slat.

Now cut peels from oranges and then cut oranges very thinly as well.

Add the oranges to the bowl with the radishes and onion.

Rough chop the pistachios.

Toast them into the salad. And then top with pepper.

Prettiest salad ever.

-C

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Watermelon Radish Orange and Pistachios Salad

• 2 medium sized watermelon radishes

• 2 small oranges (navel or blood)

• 1 small red onion

• a handful of unshelled pistachios

• 1 1/2 tablespoons red wine vinegar

• salt and pepper

Start by slicing the rashishes and onion pretty thin. (use a mandolin if you have one) then place into a big shallow bowl. Sprinkle with a pinch of salt and drizzle in the vinegar. Toss around

Grab oranges and cut away peels. Then cut the whole oranges as thinly as you can (You can see the segments who or cut into smaller pieces) then place into bowl with the radishes and onions. Toss around.

Grab pistachios and give the na little rough chop then toss them into the salad. Add a little black pepper to taste then give the whole salad a little toss.

Eat.

Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?

Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!

Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don’t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.

Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that’s just how I roll.

Now to the rhubarb and kale salad.

The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.

Start by mincing garlic and ginger and choping onion up into smallish pieces.

Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.

While that’s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it’s too thick.

Grab rhubarb ad cut into 1/2 inch pieces.

Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.

Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.

Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.

Now it’s fork(or fingers) to bowl to face.

What a salad. What. A Salad.

Get at it!

-C

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Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

makes an entree salad for one or a side salad for a few

• 2-3 stalks fresh rhubarb (about 2 cups chopped)

• 3 large handfuls (about 6 oz) baby kale (you can really use any greens)

• 1/2 a yellow or sweet onion

• 1tablespoon freshly grated ginger

• 2 cloves garlic

• olive oil

• black pepper

• 2 tablespoons almond butter

• 1 tablespoon red wine vinegar

• 1 tablespoons soy sauce

• 1-2 tablespoons warm water

• smal handful of chopped toasted almonds

Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.

In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.

Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.

Eat.

Almond Ricotta Tart with Spring Vegetables

Spring is here for reals, I think. No, it is here, it has just been a bit raw and maybe a bit more rainy then it really needs to be, but whatever, it is spring and it is good. Things are greener by the day, the temperatures although not exactly warm are still inhabitable and without cause for winter jackets (although I have still been rocking the mittens) and spring veggies are popping up all over. Things are looking good.

So last week I made a pie crust with the intention to make a veggie pot pie and stuck it into the freezer. When the time came to make said pot pie, I forgot to take it out of the freezer so the crust was not meant to be for pot pie (it will probably end up as a rhubarb pie…we shall see). Without pie crust, I wasn’t exactly feeling like I should make a pot pie, but a tart, well yeah, sure. A crispy and chewy crackery crusted thing with almond ricotta a spring veggies because that is where the mind went and what the mr agreed sounded good. (When I make up recipes I just start taking about ingredient and preparations and wait til the mr says “Yea, that loud good. I’ll eat that “ He usually will say it right away and for anything. Very easy to please or he just doesn’t care…hum? )

And so the tart was made and the tart was eaten in all entirety for dinner by the mr alone. Usually when he eats all of something it means it was one of the really good things. Or he is really really hungry. But he said it was a really good thing. I trust him because I agreed. I got in a few spoonfuls of the almond ricotta mixture and it is really freaking good if I do say so myself (I could eat bowls of almond ricotta all day long).

Anyway, heres to spring and all things that are green and good.

To the tart.

The stuff. Flours (white and white whole wheat), baking powder, and a little salt in the bowl. Water and olive oil, blanched almonds, a lemon, a clove of garlic, asparagus, peas, frozen and thawed spinach, a small red onion, and salt and pepper.

Start with making the crust. Mix the dry together then add in the oil and water to form a dough. Knead dough a minutes until the dough is uniform and place back in bowl and cover. Dough needs a few alone minutes to rest. I can relate to that.

While dough is resting, make the almond ricotta. Almonds, garlic, the juice of the lemon, and a bit of water go into blender. Add in a pinch of salt and pepper too.

Blend until creamy and smooth.

Dump in the spinach and blend, just until combined.

So good. So. Good.

Scoop ricotta into a bowl and mix in the peas. And sure give it another taste but try not to eat it all.

Grab the onion and slice it all nice and thin.

And after the resting time, grab dough and roll it out. Try for a rectangular shape or as rectangular as you can get it, but nice and thin. Thiner is better.

Place rolled out dough onto a baking sheet and poke the bottom with lots of little hole. Take ricotta mixture and spread evenly all over crust, leaving a 1 1/2 border all the way around.

Add a layer of onions.

Then top with the asparagus and more onions.

Fold over the edges of the crust, sprinkle with a pinch of salt and pepper, and into the oven it goes to bake.

And then it is baked. And ready to eat (after a few minutes of cooling).

Nothing left but to cut it up and eat it.

Spring. Green. Food.

Things are good.

-C

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Almond Ricotta Tart with Spring Vegetables

Makes a 8x12(ish) tart

• For the Crust

• 1/2 cup all purpose flour

• 1/2 cup white whole wheat (can sub for all purpose)

• 3 tablespoon oil

• 1/3 cup room temp water

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• For the Almond Ricotta and Veggies

• 1/2 cup blanched almonds

• 1/4- 1/3 cup warm water

• 1 lemon

• 1 clove garlic

• 1/2 teaspoon salt and pepper or more to taste

• 1/4 cup frozen and thawed spinach squeezed of liquid

• 9-10 spears of Asparagus

• 1/4 cup peas (fresh or frozen and thawed)

• 1 /2 red onion

First make the crust. Whisk together the flours, salt, and baking soda. Add in the oil and water and mix until a dough forms. Form dough into a ball and knead for minute or two on counter then place dough back into the bowl and cover. The dough needs to rest for 10-15 minutes.

While dough is resting, make the almond ricotta. Place almonds, garlic, and juice of lemon into a blender. Start blending and add in the lesser amount of water, adding a little more until the stuff all starts to blend. Blend on high for a minute or two until the mixture is nice and creamy. Season with salt and pepper, blend a second to mix then add in the squeezed out spinach. Blend until mix together then dump or scoop the mixture into a bowl and mix in the peas. Then thinly slice up the onion.

Preheat the oven to 450

After doughs little rest, lightly flour a counter and roll it out, thin as you can, in a rectangular shape. Try for at least 12in x 16in. The rectangle doesn’t need to be perfect. Rough is good.

Place the rolled out crust onto a baking. Take a fork and dock the surface (poke holes into it to prevent air bubbles). Take the ricotta and pea mixture and spread evenly on crust, leaving about a 1 1/2 inch border all the way around. Add a layer of sliced red onion and then take asparagus (trim off woody ends) and either lay on whole or break in half and lay on. Add more onions on top. Fold the border of the crust over the top. Sprinkle the whole thing with pepper and place into the hot oven.

Bake for 22-25 minutes or until the crust becomes a nice golden brown. Remove and let cool a few minutes

And then cut up and eat. Right away or at room temperature. Or some now and some later. All up you you.

Store left over in fridge in air tight container for up to a few days. the crust will not be crispy but more chewy. Can stick it back in oven for a few minutes to crisp it up.