Coconut tofu, burrito bowls and vegan pudding
Dear friends, did you know it’s Wednesday again? The past week has flown by, and I haven’t been cooking a lot so this will be a short one.
Coconut-crusted tofu
I found this recipe in my “recipes to make” Pinterest board – apparently I had saved it long ago and forgotten about it.
It’s quite easy and delicious. I did reduce the coconut to about a third of a cup, and for reference, 14 oz of tofu is 400 g (the block I had was 300 g). If you want to increase the recipe, don’t worry about increasing the egg mixture – there is lots left over.
Burrito bowls
This recipe is an old one that I think I should revive in my regular lineup – it’s easy and adaptable/customizable to match the contents of your fridge and any picky eaters.
I will admit that I added cheese to mine. A little feta or queso fresco goes a long way thanks to the briney flavour. I’m sure there are vegan takes on those that would work as well.
Pudding!
Another oldie-but-goodie is this matcha “flan”, which uses agar (a seaweed extract) to set it as an alternative to gelatine. The texture is much more creamy (less rubbery) than gelatine, which gives a nice mouthfeel. I made mine in those cute Riviera yogurt jars.
I got a little obsessed with making these for a while and did all kinds of experiments – I did versions with cocoa, with black sesame, and with different kinds of milk. My homemade almond milk didn’t work as it separated, dairy was fine, and I haven’t tried it with oat but I doubt it’s fatty enough to work well. So you’re best with coconut as the recipe calls for, I think.
I endorse
I am very fussy about protein powders. I do not like the taste of stevia or the other artificial flavourings most manufacturers add, and a lot of them taste bad naturally and/or are hard to digest.
So my go-to is this pumpkin seed protein powder from an Ontario-based brand called Styrian Gold. It actually has a nice pumpkin seed-y flavour and is a beautiful rich green that makes it feel more like real food than a supplement. This probably isn’t your ideal pick if you’re into protein shakes as meals, but it’s perfect if you just want to add a bit of a boost to smoothies or baked goods. I always use it in my two-ingredient pancakes (which makes them three-ingredient, I suppose). They have an online store but also wholesale to a lot of retailers. (And yes, their oil is really good too.)
Dinner dates
A special two-fer this week as I went out for dinner twice last week.
Pick one: Bodega Henriette on King East. Does anyone remember Sarah’s Falafel (RIP) in the Annex? Their falafel combo was always my favourite: a falafel sandwich with the standard pickled turnips and the addition of deliciously oily, well-cooked cauliflower and eggplant. The edamame falafel at Bodega Henriette is basically a fancy, bread-free dinner version of that sandwich.
Pick two: Lov, on King West. I first ate here in Montreal (where they now have several locations) but hadn’t been to the Toronto restaurant (which opened late last year) until this weekend. It’s a great pick for a more upscale, entirely plant-based meal: beautiful space, tasty cocktails, diverse menu, etc. I quite liked my King Fu burger and the Brussels sprouts were a standout. I would definitely pick this over Rosalinda (whose food I find lacklustre) for a special vegan dinner downtown.
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