The New Farm Vegetarian Cookbook 0913990604

Citation preview

!

85

'

*?1

I

BOSTON PUBLIC LIBRARY

ART,

PHOTOGRAPHS and LITHOGRAPHY:

James Hartman, Gregory

Lowry,

Mark

Schlicting, Peter Hoyt, Richard Decker, Paul

Heavens, Jane Severson, Kathy Koberstein, Nancy Jones, Jeffery Clark, Valerie Dyess,

Thomas

Durocher,

Bill

Brothers,

Jody

sen, Vance Glavis, Valerie Epstein, Clifford

Paul Barnett, David Frohman,

Nancy Boger, Daniel Luna, Brian HanChappell, Jenny Bryant, Lisa Brinkman,

Scheflin,

Jeanne Kahan, Michele Murchison, Bernice Massey, Evans

Edith Lucas, Tobi Lavender, Charles Phillips, Eleanor Dale

RECIPES CONTRIBUTED

BY:

Jane Ayers, Janie Baldwin, Elizabeth Barger, Coate, Judith Dodge, Barbara

Elliott,

and Dorothy Bates,

Letitia

Felber, Anita Figallo,

Edine

Albert, Cynthia

Marsha

Ellis,

Mary

Frohman, Ina May and Stephen Gaskin, Louise Hagler, Michael Halpin, Maureen Hedrick, Cynthia Holzapfel, Elizabeth Houston, Carol Hoyt, Jane Hunnicutt, Janice

Hunger, Karen Jordan, Roberta Kachinsky, Richard Lanham, Judith Lee, Marion Lyon,

Ron Maxen, Mama McKinney, Chris Miller, Janet Mundo, MarSamuel Piburn, John Pielaszczyk, Laurie Praskin, Carol Pratt, Ellen Schweitzer, Steve and Susan Skinner, Melanie Splendora, Barbara Swain, Patrick Thomas, Ruth Thomas, Serge Torrez, Lani Young Cornelia Mandelstein, garet Nofziger,

Special thanks Dr.

to:

Keith Steinkraus, Dr. C.W. Hesseltine, Dr.

Haw

Wang, Earl Swain

Editors: Louise Hagler

Dorothy R. Bates Nutrition Notes: Margaret Nofziger

Managing Editor (The Farm Vegetarian Cookbook, 2nd e*&»&5*

CREAMY MISO SPREAD

«

M

Combine

m

3 Tbsp. light miso 2 Tbsp. warm water Blend until creamy:

M7

cup

V2

tofu,

2 Tbsp.

K

¥

It

m

crumbled

^•*c

M

oil

£

2 Tbsp. lemon juice or vinegar Blend

m

honey

tsp.

1

in

the miso and water.

M

JAPANESE MISO SOUP

e&NI

This

Iff

a small bowl and set aside:

in

in

is

a

served

traditional soup,

if**.

n

for breakfast

Japan.

Make 4 cups 1

by combining: Tbsp. vegetable bouillon granules of vegetable stock

4 cups hot water Mix in a small bowl: 3 Tbsp. dark miso 1 *»

honey

tsp.

1

/4

/*

cup warm stock

^

Stir until free of

m

Cut 1

/2

TA

into

to

1

lumps.

small cubes and place

pound

in

tofu

Bring the vegetable stock to a f

from heat and

stir in

boil.

Add

Tbsp. soy sauce and /4 cup chopped green onions. Ladle the soup into bowls over the tofu. 1

,.

%?

Zy7%

-

*vC •91-

i

Remove

the miso, mixing well.

1

f

6 soup bowls:

m

SOYMILK

®^p%> This recipe provides your family with a highly nutritious

and good-tasting beverage. An 8-ounce glass supplies about 9 grams of protein, slightly more than found in the same amount of cow's milk. Soymilk is low in calories and contains no cholesterol. A pound of soybeans will make a gallon of soymilk and can cost your family less than 1 5^ &&

it

gently into the

whey

to help

it

curd.

If

after

a minute of stirring there isn't any noticeable difference in curd and whey formation, make

up some additional solidifying solution using approximately V2 tsp. nigari or epsom salts, or 1 Tbsp. vinegar dissolved in A cup hot water. Stir it gently into the pot. Always stir gently to prevent breaking up the curds, and 1

118-

1

MAKING TOFU

W m m %

'^ \

the top few inches of the pot. Take pokes to the bottom of the pot in various places to allow any milk trapped between the curds to come up to the top where it will be curded by the whey. When all of the soymilk is formed into curds and there is only clear yellow whey left, the tofu is ready for the pressing box. If there is a lot of whey and only a few curds it's possible that the solidifier was too strong or was added too fast, or the beans may not have been ground fine enough, resulting in a thin milk and low

only

stir

rs.

»4

yield.

Curding Soymilk

119-

f?

to

i

TOFU

Pressing the Tofu: Set up a tofu press or a colander in the sink and with nylon tricot or curtain mesh. Set the pot

line

next to

it.

Using a ladle or

measuring cup, and a large colander with small holes, prepare to ladle the curds into the tea

strainer

cloth.

To do

or

this, set the

strainer in the pot

and

let

it

with whey.

Ladle out whey until most of it is out of the pot. This will help the curds form together for a nice solid tofu. After the whey is removed, ladle the curds into the press, cover with the cloth and put on the lid. If using a colander, place a small plate on top of the tofu. To press the tofu use a heavy weight that will fit nicely inside the press. A jar of water or a clean heavy rock or brick can be used. Press for 20-30 minutes. For firmer tofu, use a heavier weight or press longer. fill

,

120-

TOFU

Remove

the weight and

Tofu should be firm to the touch. Fold back the cloth and re-set the lid directly on top of the tofu. Turn the tofu upside down so the tofu is sitting on the lid. Remove press or colander and gently peel off the cloth. The tofu can be set in a sink or bowl of cold water to get lid.

cool and firm.

Tofu should be stored in a container of cold water in the refrigerator. Change the water daily to help preserve freshness.

properly, (Clockwise):

it

will Tofu

If

stored

keep up to a week.

in cloth.

Soybeans, Soy milk, and a block of Tofu.

MAKING TOFU

*J& £^>

^

Here are a couple of frequently asked questions:

^^

followed the instructions but my tofu is still milky among the curds. added a little more solidifier Q.

I

I

nothing.

What should

^

do now?

y&

but

J!2

Probably what happened was the soymilk didn't maintain enough heat during the curding process or sat too long between curdings. Set your pot of curds back

still

I

A.

& ^V

&

on the stove and re-heat. As it heats up it will develop intocurdsand whey. If it still doesn't, add more solidifier. Q.

2j#

During

my

curding,

first

separated into curds and a

&

lot of

the

whey.

% jS

&z

tier

K

Is this

common?