Not Just Tofu

Archive for the ‘comfort food’ Category

corn chowder with chile, lime and cotija — smitten kitchen

In comfort food, Entrees, soup on August 23, 2017 at 3:32 pm

I evicted a longtime resident of my To Cook list this week with this corn chowder. I have no argument with traditional corn chowder — it has cream, bacon, and potatoes and thus would be impossible not to love as soup or salad — but I adore to the point of boring everyone around me…

via corn chowder with chile, lime and cotija — smitten kitchen


A Healthy Version of Something Dirty

In comfort food, Entrees, Uncategorized on August 4, 2017 at 12:54 am

Pearly-pink salmon kept juicy with a coating of creole spices and olive oil, cooked over vegetable-filled “dirty” brown rice. A healthy, family-friendly and surprisingly quick and easy recipe for a midweek dinner. Leftovers are great cold in a wrap – lettuce or grain. I’ve only been to New Orleans once. A long, long time ago – […]

via One-Pot Creole Salmon and Dirty Rice (with vegan tweak) — food to glow

Soyrizo Stuffed Peppers

In comfort food, Entrees, meat substitutes, Recipe on December 15, 2015 at 4:28 pm

Spice and everything nice, this is a good Saturday night meal to Netflix and chill with. If you like Tex-Mex and stuffed peppers, this totally exciting use for one of my favorite soy products will satisfy both cravings.

Side note: the author of this blog is funny. Follow her for good food and a good laugh.

Emerging Adult Eats

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I had a fight with a can of mandarin oranges.

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The can won.

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That’s why this post is a day late. I spent my Sunday evening in the ER tending to my filleted finger.

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You know the metal cans with the pull-tab top? Well, I was pulling & it was stuck. I moved the can over to the sink to tug harder, thinking juices are going to splatter on me. All of a sudden, something splatters all right – my blood! I cut a hunk of my pinky out & had to stare at my finger for a good minute to make sure the top half wasn’t hanging on for dear life. I wake Garr up from his nap & we go to the ER & they are like ohhh you need a tetanus shot I am like ohhh wonderful. Then they poured some fiery acid onto my open wound &…

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Incredible Cauliflower Mash Recipe (a perfect festive side dish)

In comfort food, sides on December 15, 2015 at 3:53 pm

Do you want your Christmas menu to taste different from your Thanksgiving menu? Try adding a new side dish that doesn’t stray too far from what you know.  This cauliflower mash is a perfect example! It looks like mashed potatoes but is much more sophisticated. With the use of vegan or goat dairy, your guests will be sure to remember this dish for holidays to come.


food to glow

This is NOT a substitute for mashed potato. It is a fabulous, lux side dish to make, serve and eat on its own merit. Steam, blend, eat. A great everyday recipe to entice the veg-phobes in your life. A perfect Christmas or Thanksgiving accompaniment but quick enough for every day, too. :-)Mashed cauliflower has been around awhile, hasn’t it?

As the vanguard vegetable in the paleo and low-carb movement, cauliflower has transformed, Cinderella-like, from the last thing eaten on the plate (if at all) to being clamoured for – whole, roasted and burnished with spice. The centrepiece of the meal.

I started hearing about cauliflower as a carb sub back in 2011, but kind of ignored it. I just thought “why?” Why ditch mashed potatoes? Just give yourself less…I also thought, how can a whole roasted cauliflower – however herb-bedecked and dripping in tahini sauce – be a main meal, especially if you have growing children? I didn’t get it. I still don’t get it. At least not for these uses.

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Recipe: Crispy Mock Fry Chicken

In comfort food, fried vegetarian food, Recipe on March 5, 2015 at 8:33 pm

WP_20141229_19_58_48_ProI don’t know if you remember that my husband is a vegetarian or that I have a community of friends that are vegetarian. Watching The Ellen Show one day, Chef Robert Martin demonstrated how to make vegan fry chicken. Thank goodness he recorded the recipe on his Youtube channel as The Official Hungry (  So I went out the following weekend and I bought raw cashews for homemade cashew cream, the Gardein Scallopini, spring roll wrappers and the experimentation was on.  I followed the recipe but I knew it could be better. The recipe below has been customized with my tweaks that I think make it taste more like chicken. A chicken eater like myself would know more what chicken taste like than a vegan or vegetarian and I don’t know why but I find that important in translation for mock meats.  Maybe that is why I will never like tempeh; it never taste like any meat I know.

What did I do differently? Instead of cashew cream, I used the coconut milk in a can. West Indians use this type of milk to make rice and peas.  How is this different from the refrigerated version? It is creamier.  I also use this milk in my vegan cooking because it develops a better taste and helps keep cakes moist. Second difference, I season the scallopini patties.  Before molding them into chicken thighs shapes, I season them with seasoning salt, poultry seasoning, onion powder etc because good fry chicken is heavenly seasoned chicken. Lastly, I flour, wet then bread because that is how I would do real fry chicken. All these additional steps are so worth it because you end up with with pieces that look and taste like real chicken; then and only then is a vegan recipe successful.


  • 1 Package of Gardein Scallopini
  • ! tsp of Seasoning Salt
  • 1/4 tsp Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • !/2 tsp Onion Powder
  • 1/2 Paprika Powder
  • Spring Roll Wrapper
  • Bowl of Warm Water
  • 1/2 Unsweetened Coconut Milk
  • 1 Cup of Flour
  • 2 Cups of Seasoned Panko Crumbs
  • 1 tsp of Tumeric
  • Pinch of salt

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  1. Thaw Scallopini patties and mash them together.
  2. Season meat substitute with the first 6 spices on the list, mix well.
  3. Separate the mixture into four(4) equal pieces.
  4. Soak a spring roll wrapper in warm water till soft.
  5. Wrap each piece of mixture in wrapper and set aside (use spring roll method).
  6. Set up a breading station:
    1. flour seasoned with salt and pepper
    2. coconut milk
    3. panko crumbs seasoned with turmeric
  7. Dip into flour, then into coconut milk, finally into panko crumbs.
  8. Refrigerate for 30 minutes so the coating will adhere to the meat mixture.
  9. Heat oil in a deep fryer, or heavy bottom pan.
  10. Fry till brown on both sides and drain on paper towel.

For more of Chef Roberto Martin’s Recipes check out his cookbook:


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