After seeing the Veganomicon's Curry Tofu on Julie's Kind Kitchen blog a few days ago, I knew I had to have it:
I'm going through a bit of a curry phase right now. Yesterday, I had Curried Carrot Salad and the day before I had a frozen Bombay Curry veggie burger. In keeping with the theme, I marinated some firm tofu overnight in this tasty mixture of curry powder, cumin, veggie broth, and other stuff. Then I tossed it on the grill for a few minutes. Totally delightful! I love the grill marks!
On the side, I veganized my Granny's Squash Casserole:
It's a baked dish with brown rice, yellow summer squash from the farmer's market, soymilk, and other seasonings. The recipe's going in my cookbook, so I'm not gonna divulge. I'm pretty proud of this one. I swear it tastes just like the non-vegan casserole my Granny makes.
I don't have a lot of experience with baking raw brown rice in the oven, so I was worried it wouldn't turn out. Her recipe calls for white rice, so I had to adjust the oven temperature a bit to compensate for the longer cooking time. I also covered the dish with aluminum foil.
After an hour in the oven, the rice was still hard and I had a mini-freakout ... partly because I was afraid it wouldn't cook correctly and also because an hour had gone by and I was freakin' starving! But her recipe says to cook for 1 1/2 hours and so I waited another 30 minutes. Like magic, the rice cooked to a perfect creaminess (thanks to the soymilk). It reminds me of risotto, only baked.
By the way, some people have asked about my cookbook in the comments section. Basically, I'm putting together a cookbook of vegan Southern and country cuisine. So far, I've got a little over 100 recipes developed (honestly haven't counted in awhile), and my goal is 250. I don't have a publisher yet, but I'll cross that road when I come to it. And I'll eventually need testers, but I've get that side of things organized first.
Yum!! The tofu curry looks so good. And I love squash casserole.
ReplyDeleteoh YES!
ReplyDeleteSign me up for being a tester when the time comes. I'm a big ol' lover of Southern food, and of veganizing old family recipes. I've got a lot of family roots in North Carolina, and every time we go there my interest in veganizing Southern food is re-kindled. I was there a week or two ago, and I was actually thinking of you. I just love your blog and how you keep on cookin' southern even as a vegan. It's rad.
:) amey
That tofu looks scrumptios - mmmm it must have soaked up all the curry goodness :0D Ahhh ... nothing beats casserole - such comfort food!! Glad that your version work out! Can't wait for your cookbook! :0)
ReplyDeleteOooh, that squash casserole looks so comforting!
ReplyDeletei saw that curry tofu too - glad you made it - now i KNOW i need to try it 'cause yours looks super stellar!
ReplyDeletethe squash casserole looks awesome! i miss squash casserole, and i have no idea where to start with making one. guess i'll have to wait for your glorious cook book, Bianca! it's going to be so bad ass! :) i'm glad the rice worked out, too! yay!
That looks wonderful! I would love to be a tester for your recipes when the time comes. I veg a lot of traditional Costa Rican dishes so I understand the gratification that comes from making comfort food delicious and veg friendly again. Oh, and now I desperately need curry. Yum.
ReplyDeleteI've been loving squash this summer and your casserole recipe looks great! I've never been a recipe tester, but I'd love the opportunity. I, too, am so looking forward to a Vegan Crunk cookbook!
ReplyDeleteThat casserole looks super good! And a perfect way to use up the abundance of summer squash around. (I keep somehow ending up with zucchini through no fault of my own.)
ReplyDeleteAlso, I am totally down for being a tester when you are at that stage!
That tofu looks sooo good! It's making me reconsider my dinner plans.
ReplyDeleteAnd I'm so excited for your cookbook!
I love casseroles! Oh so much! I make tons of brown rice casseroles and they always work with no problems, but they do often have to go about 1.5hrs and have lots of liquid- they are great to throw in the oven after a long run and by the time I'm showered, stretched and rested it's ready!
ReplyDeleteI think I've said it before, but I totally want to be a tester for you when the time comes. I'm a semi-expert on southern food :)
ReplyDeleteThe brown rice and squash casserole sounds great, like something you'd get at a cafeteria-style place. And nice grill marks on the tofu!
I heart cooked food too! I tried doing a raw food detox but only lasted six hours haha.
ReplyDeleteI could really use the recipe for the casserole right now! I have 3 huge zucchini and summer squash in the fridge...
ReplyDeleteRaw food cleanse? Hm, might have to try that, my body feels like it needs it! And, of course, I'd like to test my appreciation of cooked food :)
ReplyDeleteYou could always self-publish the book!
ReplyDeleteThat casserole is making me salivate....so whaddya mean you're not gonna divulge?! Damn! :D
ReplyDelete~Erin
Glad the tofu worked for you. I botched that recipe not once, but twice!
ReplyDeleteYour casserole looks yummy.
you are a good griller. look at those lines....they look drawn on. how do you keep your tofu from sticking?
ReplyDelete-j
Glad you liked the Curry Tofu-your pic makes me wanna make it again!
ReplyDeleteThat squash casserole sounds reallllly good.
I didn't even know there was curry tofu in Vcon, hahaha!
ReplyDeleteThe casserole looks yummy!
I'm putting in my bid right now to be a tester whenever you need 'em!
ReplyDeleteI love summer squash but I guess I'll have to wait for your cookbook! In the meantime, though, I have to ask: was the squash in the baking dish the whole 1.5 hours? It looks so bright yellow fresh and firm in the photo, not like something that's been in an oven for 1.5 hours!
ReplyDeleteI LOVE CURRY! This looks delicious. Pretty picture!
ReplyDeleteyumm that casserole looks so delicious!
ReplyDeleteand wow, a cookbook! that's so exciting... i'm sure it'll all be scrumptious. :)
hey! good to see you this morning. here is that fruit crumble recipe that I adpated from of all places, this month's Glamour:
ReplyDeletetopping:
Mix 1/4 c each of: flour, rolled oats, brown sugar, raw sugar. Add 1/4 tbsp cinnamon and same of kosher salt. In food processor, pulse 5 tbsp. soy marg. and 1/2 c pecans; set this aside 15 min. in fridge and then mix with dry ingredients.
filling:
4 c fresh fruit
1/4 raw sugar
1 c corn starch
pinch of salt
Fold filling ingredients together and put in buttered baking dish. Spread crumble mix on top and cook for 35 -45 min. Let is rest for a few and serve with ice cream!
I used nectarines, strawberries, and rhubarb. JB says it's the best one ever!
See you soon,
Amy
Hey there! When can I look forward to your cookbook?
ReplyDeleteEverything looks amazing and I can't wait for your cookbook to find the squash recipe!
ReplyDeleteYum! I think if I could add any food back into my diet it would be tofu. Oh how I miss it!
ReplyDeleteHave I mentioned that I can't wait for your cookbook? I should try and veganize some of my granny's favorites, all southern of course.
ReplyDelete