I got a new camera last week! I'm pretty excited about it. It's a Nikon D5000, and though I'm not exactly a mad wielder of awesome pictures yet, I can see a huge difference with my food photos already. Which makes me pretty excited about this post. It's the premiere of the D5000.
I've really been plowing through The Conscious Cook. The recipes are a little challenging and often time consuming, but I really enjoy the change. This recipe is Old Bay Tofu Cakes with Horseradish Cream and Summer Vegetables. I made a few alterations, because sometimes it's just a pain in the ass to run out and grab every ingredient. Especially when you've gone to two stores already looking for old bay and you somehow forgot the horseradish.
Can't find Old Bay? It's often in the seafood section.The recipe called for some shallots and other ingredients with fresh vegetables, bla bla. Instead, I bought a frozen bag of mixed, organic vegetables and cooked them with some thinly sliced yellow onion [[it's what I had on hand]], olive oil, garlic, salt and pepper. And because I forgot the horseradish like a dummy, I decided to make a warm wasabi cream. Again, it's what I had on hand. Here's what I did:
[[Warm Wasabi Cream]]
1 heaping tbs earth balance
1 glove garlic
about 2 tbs brown rice flour
1 1/2 cups unsweetened soy milk
1 tsp salt and pepper
2 tbs wasabi
-- Warm the E.B. and the garlic.
-- Add the brown rice flour when the E.B. is completely melted and slightly bubbling. Whisk together and let sit for 20 seconds.
-- Add the soy milk, salt, pepper, and whisk to combine.
-- Allow to thicken on medium heat.
-- When thickened, whisk in wasabi and set on warmer until ready to use.
The tofu cakes were phenomenal. I'm not a huge white pepper fan, so I may leave that out next time, but they were really great. They were a little difficult to patty after sitting in the fridge for a a half hour [[still too runny]], but I made due. They certainly didn't come out as pretty as his, but they still tasted great. Creamy inside, with greasy crispy outside.
Old Bay Tofu Cakes with Horseradish Cream and Summer Vegetables is awesome! My parents bought The Conscious Cook and that's their favorite recipe they have tried so far.
Congrats on the new camera! I missed the Columbus Vegan Meetup but one of these days I'll attend one of them.
This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them both out in this recipe. Thanks for sharing!
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