Air fried tofu 3 different ways

I've been enjoying cooking and experimenting with my new air fryer for oil free frying and cooking. 

 

Thought I'd give tofu a try 3 different ways -  untreated,  dredged in corn starch and dredged in rice flour. 

I used no other seasoning.   All I did was drain some extra firm tofu and slice it.   I didn't pat it dry at all.

1) The first try was the plain tofu.   Just straight into the air fryer.   I turned my temperature all the way up which was 392 on my particular fryer.   It took about 15 minutes for me.   I am at a high altitude so your mileage may vary.

2)  Next up was tofu dredged in cornstarch.   It seemed to take a bit longer to brown.

3) Last was tofu dredged in rice flour.   This one seemed to take the longest time to brown.

Here are the results:

Plain tofu -  Color was a golden yellow hue.   Texture was firm,  spongy and chewy.   Pleasant mouthful.   This is a photo of the plain tofu on its own.

Corn starch dredged tofu -  whiter in appearance with a shiny hard surface,  felt like glass or shellac.    Once I bit into it, it had a very hard and crunchy shell but it was soft and chewy on the inside.    It also softened with soy sauce. 

Rice flour dredged tofu -  also white in appearance with a lighter and crispier outside.   Biting into it was crispy but not hard and very chewy and soft on the inside.   The soy sauce also softened this one.

Conclusion -

I enjoyed all 3 applications and would use them in different ways. 

 

1)  The first, untreated,  was just like baked tofu 

2)  The second,  dredged in cornstarch was like deep fried tofu 

3) The third,  rice flour dredged tofu was very similar in texture to stir-fried tofu.

All in all, I happily will not be going back to traditional baking which seemed to take a lot longer.    Also the need to press the tofu is not necessary unless you want a real compacted result.

Enjoy!

Clarifying labels - Sugar Free vs. No Added Sugar vs. Naturally Sweetened vs. Unsweetened

The terms Sugar-Free,  No Added Sugar, Naturally Sweetened, and Unsweetened can be confusing.  What do they all mean?   Here is a handy guide that sums it up. 



Sugar Free - 

  Means no sugar was added to the product, and usually artificial sweeteners or sugar alcohols are added to give it the sweet taste it is meant to have.     

  This is usually added to something like desserts, candy, gum, baked goods, flavored coffee syrups and creamer and anything that is meant to have a very sweet taste.



No Added Sugar - 

  Means that no sugar was added to the product. 

  Often the product does contain sugars because it is already naturally sweet from their contents such as fruit juices (like grape or apple juice) or dried fruit (like dates or raisins).  It can also mean that jams or jelly are sweetened with additional fruit juice. 



Naturally Sweetened - 

  Means no white or refined sugar was added, but honey, maple syrup, evaporated cane juice or other natural sweeteners may have been added.

  Cereals and snacks can be sweetened with other natural sweeteners.  Be sure to check labels. 



Unsweetened - 

  Means that nothing has been added to the product to give it a sweet taste - either sugar or artificial sweeteners.  

  For example many milk substitutes such as almond and cashew milks are now available unsweetened.   But it can also mean that the product is naturally sweet such as applesauce. 



So, what should you look for when making a purchase for your plant based diet?

If you are buying products for recipes or to add to your plant based diet, your best bet is using something with no added sugar or unsweetened, be sure to check labels for as few and simple ingredients as possible, and of course they should be free of meat, dairy and oils. 

5 Quick Steps to Super Easy Carrot Dogs

Calling all hot dog enthusiasts - and a true vegan might even shudder a bit because the texture is very much like a wiener.   In fact these sort of turned me off the first time I made them since I'd been away from meat for so long, it was a little *too* meat-like for me.

These are perfect to bring to the next BBQ you are invited to:

Cook them up ahead of time and then wrap them up in foil (if you are freaked out about foil, wrap them in parchment paper first, then foil)  then you can heat them on the BBQ right in the foil package, without them touching whatever else has been on the grill.  You might even convert a few people - with all the accompaniments they have won over many a meat eater. 

Steps to Success:

1)  It is important to peel the carrots, giving them the smooth outer texture you are looking for.   You don't want to bite into a tree trunk here. 

2) Slice the carrots to the size of the bun that will hold them.

3)  Place the carrots in the skillet with the water, liquid smoke and seasonings.

4)  Cover the skillet and bring to a boil, lower the heat and cook for 15-20 mins or until fork tender.   You don't want these to be hard, and they should hold their shape nicely. 

5)  Add your choice of condiments - enjoy!

Super Easy Carrot DogsBy Sharon Oliver

Ingredients:

5-8 carrots (or as many as you can fit in your skillet)
2-3 cups water
3-4 drops Liquid Smoke
1/4 tsp or to taste seasonings, such as - Spike, Garlic Salt, Onion powder, Smoke Paprika, Ground Black Pepper

Buns for the carrot dogs and your choice of condiments

1)  Peel the carrots

2)  Cut the carrots to the length of your preferred bun

3)  Place the carrots in a shallow skillet with the water, liquid smoke and seasonings

4) Bring to a boil, cover, then lower the heat and simmer 15-20 mins or until fork tender

5) Place in buns and add your choice of condiments

Creamy Penne

Apologies for the drab photo,  made this at night!    

Super-creamy and very Mac and cheese-like.   A true comfort food!

Creamy Penne

By Sharon Oliver

Serves 1

1 dry cup mini penne pasta,  cooked

Sauce:

1 cup plant based milk
1 heaping Tbs tapioca flour
3 Tbs nutritional yeast
1/2 tsp onion ppwder
1/2 tsp garlic powder
Dash turmeric
Salt &  pepper to taste
3 Tbs diced Miyoko's Aged English Creamery Smoked Farmhouse cultured nut product (optional -  had this on hand and it lended a smokey cheesy flavor,  you can use a few dashes of smoked paprika here instead)

Place sauce ingredients in a jar and shake to combine.   

After draining pasta,  return to pot and pour sauce over it, stir and simmer until sauce thickens.

Chickpea of the Sea Salad

If you haven't had a traditional tuna salad sandwich in 15 years like me, this will bring back some fishy memories!  

If you feel this needs to remind you more of a tuna salad, you can add dehydrated sea veggies to give it a more ocean-y flavor. 

Better yet - if you are a meat eater and having company, make this for a loved one who is on a plant based diet.   Hand them the recipe first so they don't get too suspicious!

Chickpea of the Sea Salad

By Sharon Oliver

1 can chickpeas, drained & pulsed in the food processor to resemble flaked tuna

1/3 cup chopped celery

1/3 cup chopped sweet or green onions

1/4 cup sweet pickle relish

1/4 cup plant based oil-free mayo (I use and love the cashew tofu mayo from  Fat Free Vegan)

1 tbs lemon juice, or more to taste

1 tsp dried dill 

salt & pepper to taste

Gently mix ingredients together in a bowl.   Enjoy plain or as a sandwich filling!

Golden Pumpkin Sourdough Waffles

I have always loved sourdough bread, and am currently in the process of making sourdough starter and wanted to try this recipe for the discarded dough during the process.   Sourdough starter takes about 7 days to cultivate and every day some dough is removed and replaced with more fresh flour and water.

The following recipe requires active sourdough starter which can be used after the 3rd day of fermentation.   Sourdough starter is very easy to prepare with flour and water, but must be tended to at 24 and 12 hour intervals until it is ready.    A search will result in many sourdough starter recipes.

The addition of the sourdough starter and requirement to let it rest at room temperature for 8+ hours results in a light airy waffle, crisp on the outside and tender on the inside.   Best results are to eat it right out of the waffle iron.


Golden Pumpkin Sourdough Waffles
By Sharon Oliver
Makes 7-8 round waffles

For the overnight sponge:
2 cups unbleached all purpose flour
2 tablespoons sugar or other sweetener
2 cups plant based milk mixed with 2 tablespoons vinegar
1 cup sourdough starter

For the waffle batter:

The overnight sponge
2 tbs ground flax seed mixed with 1/4 cup water
1/2 cup pure pumpkin puree (do not use pumpkin pie seasoned puree)
1/4 cup applesauce
1 tsp salt
1 tsp baking soda

1.  In a large bowl, combine the ingredients for the overnight sponge.  Cover loosely and let sit room temperature (about 70 degrees) at least 8 hours and up to 12 hours.

2. The next day add the waffle batter ingredients by gently folding them in until the mixture is evenly colored a light orange.

3.  Heat waffle iron and season if necessary to prevent sticking.   6 minutes is a perfect amount of time with my waffle iron.  Yours may vary.

Note:  You may also make pancakes with this batter.  Enjoy!

When you are finished making waffles, here is my easy-peasy waffle iron cleaning trick:

http://thecurlychef.blogspot.com/2015/01/cleaning-waffle-iron-trick.html

What is wrong with smoothies and juicing?

After doing daily smoothies for 10+ years and juicing on a regular basis, I have finally come to understand why it wasn't an optimal choice as a daily meal for me.   I served them to my family and it was a morning routine for us.   When the kids were young, they would get their smoothie in a little plastic cup, and my husband and I would drink a large glass of it. 

Every single morning.  

It was a ritual for us.   

But now things have changed!

Don’t get me wrong.  There are positives about smoothies.

1. For a stint, smoothies and juices are beneficial if you are in a health crisis and unable to fast on water only.   

Not everybody can fast on just water.   They may not be able to take the time off work or aren’t used to fasting.  So using smoothies or juicing are a good alternative to just fasting on water, which helps the body to heal in a more slow manner than fasting on water. 

2. Smoothies and juices are great for children and people who are unable to chew for getting nutrients.

For children who won’t eat their veggies, and for people who may have dental issues who cannot chew or unable to chew for any other reason, smoothies and juices are an adequate way to get extra nutrition in.

3. Smoothies and juicing are great for convenience, on the go or a pleasurable drink.

They are a great way for a refreshing drink, or snack, or when you are on the go.

However, I don’t believe that smoothies and juices should be used as a meal every day, or used to 'get your greens in'.   Yes, they are packed with nutrients.   And yes they make consuming all those fruits and veggies so much easier.  

Here are the reasons that I believe smoothies and juices are not optimal for daily use:

1.   You are not using your chewing mechanism.

Chewing releases important enzymes, and alerts the stomach that something is on its way to be digested.   I also believe it has important features for dental health.   I have had dental issues most of my adult life and I have to wonder if using smoothies on a daily basis hindered my dental health, due to the absence of chewing.

http://www.medicalnewstoday.com/articles/263541.php

2.  Your stomach isn’t able to use its natural acids to digest the whole foods when you are drinking smoothies and juices instead of chewing your food

When we eat foods in their whole state, our stomachs must digest the particles left over from chewing, using our natural acids to break down the solids and send them on their way through the digestive tract.  

If we constantly introduce blended or juiced foods to the stomach on a daily basis, the stomach will not be getting its daily exercise.   The food quickly passes through without any work on the stomach’s part.   Doing this every day for long periods of time can cause the stomach muscles to get lazy and could disrupt the acid balance.

http://nutritionfacts.org/video/juicing-removes-more-than-just-fiber/

           

3. Not feeling satisfied on smoothies and juices

When we drink our solids, we don’t feel the same kind of satiation.   It is easy to throw a quart of liquid down our gullets (and yes, I would drink a quart of smoothie every day and still be hungry).  But how easy would it be to actually chew it all as solids?   It would take a lot more effort, and it would be a lot more filling.

https://www.youtube.com/watch?v=W9Hh6wooFm4

But what about soft foods like mashed potatoes and oatmeal? Aren't these foods so soft that they are essentially liquid?

They may be easier to eat and don't need a lot of chewing but they are not the same as smoothies & juices.  

They are mashed.

They are not completely pulverized.  

When you blend a fruit or vegetable, you completely change the fiber structure, by  smashing them to tiny bits.  They are essentially pre-digested before you even put the glass to your mouth.   When you make oatmeal or mashed potatoes, you aren’t putting them through a blender.  So, although you may have more limited chewing, your stomach will still be digesting the fibers in a normal fashion. 

We all know how important greens are.   And it’s understandable that people put them in smoothies and juice them in order to get their nutrients in.   It’s less effort.   It seems to take less time.  And for a lot of us it just taste better.  

http://engine2diet.com/the-daily-beet/chew/

Let’s face it: disguising the taste of kale with bananas and frozen mango makes it more pleasurable and more palatable to some who can’t handle the taste of kale and other greens, and doesn't feel like work.    We are, after all in the age of convenience.

There are a lot of people “chewing” their smoothies and juices, by holding the smoothie in their mouths and using the motion of chewing the liquid before swallowing. 

Well, that takes care of one aspect but what about the stomach doing its job?   It is missing out on the digestion of the whole food.  So, both chewing and digesting the whole parts are equally important. 

https://www.youtube.com/watch?v=-7mYblX4ugE

Now, off I go to chew some parsley!