Tutti Frutti Marinade for Soy Curls or Tofu
BY: THE JAROUDI FAMILY Ingredients: 1 cup soy curls or cubed extra firm tofu 1/4 cup aquafaba 2 Tbsp date paste 2 Tbsp balsamic vinegar 2 cloves garlic, minced 1 Tbsp Tutti Fruitti Jaroudi Blend 1 tsp Dijon mustard 1/2 tsp miso paste 1/4 tsp black pepper Directions: 1.) If using dehydrated soy curls, rehydrate them according...
Making Mustards
American Prepared Mustard Ingredients: ½ cup cold water 3/8 cup yellow mustard powder ½ tsp sumac ¼ tsp turmeric 1/8 tsp garlic powder ¼ cup distilled white vinegar Combine water, mustard, turmeric and garlic in a small non-reactive saucepan. Cook over low heat, stirring constantly until it reduces to a thick paste that...
Oaxacan Molcajete Salsa
Ingredients: 2 very ripe medium-sized Tomatoes or 3 very ripe Roma Tomatoes ½ Onion, peeled and sliced ¼” thick 3 Cloves, garlic still in the paper-like covering ½ Serrano Chile, destemmed and deseeded 1 large Poblano (Pasilla) Chile 1 TBSP, raw Pepitas 1 tsp. Toasted Sesame Seeds 1 tsp. each: milled Guajillo Chiles milled Ancho...
BBQ Cauliflower Steaks (no oil)
Ingredients: One large head of cauliflower, leaves and stems removed, rinsed, and sliced into 1’ thick steaks (usually only the middle 2 steaks actually hold together, with the rest being used as florets). Approximately 1 TBSP maple syrup Local Spicery Bayou Barbecue to taste Bayou BBQ Sauce* Preheat oven to 475 degrees. Place...
Spicy Curry Soup with Red Lentils
Ingredients 1 medium onion, finely chopped 3 cloves, garlic, minced 2½” piece fresh ginger, peeled and minced or grated 1 TBSP, Local Spicery Bo-Kaap Curry (To purchase: CLICK HERE) ¼ tsp Chile flakes ¾ cup, dried red lentils 1-14.5 oz can, salt-free chopped tomatoes 1-13.5 oz can, unsweetened coconut milk 2 Medjool dates, pits removed...
Singapore Noodles
Ingredients: Tofu Balsamic 8 oz Tofu, extra firm, pressed and cut into ¾ inch cubes 5 T Balsamic Vinegar 1 tsp Dijon mustard 1 T Local Spicery Vadouvan or other curry powder ½ tsp Chile flakes Sauté ½ Onion, cut in half and...
