Balsamic Vinaigrette and Braiding Sweetgrass

Hello, and welcome back to my blog.

I'm currently at my desert home in Nevada enjoying the warm spring weather, and a daily salad topped with my favorite homemade Balsamic Vinaigrette. To make, just whisk all the ingredients in a jar, drizzle over your favorite salad, and enjoy.

Balsamic Vinaigrette

1/2 cup balsamic vinegar 

1/3 cup extra-virgin olive oil

1/4 cup granulated sugar

1 tsp dried basil

1 tsp lemon juice

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp onion powder

1/4 tsp stone-ground mustard

***

It's been almost three years since I lost my dear husband, who I still miss very much. But I've been trying to embrace this new chapter of my life, which still seems so foreign to me, and find peace and beauty in every day. Reading a good book in the warm sunshine under a bright blue sky is a favorite pastime.

 Right now I'm reading "Braiding Sweetgrass" by Robin Wall Kimmerer, a gift from my youngest son and daughter-in-law. Braiding Sweetgrass is a beautiful book about the science of plants, and the history and stories of Native Americans and their reverence of the earth. I'm enjoying this book very much.

Until next time, I hope you have a warm and sunny spring,

Kim

***

"Even a wounded world is feeding us.

Even a wounded world holds us,

giving us moments of wonder and joy.

I choose joy over despair. Not because

I have my head in the sand, but because

joy is what the earth gives me daily

and I must return the gift."

- Robin Wall Kimmerer, Braiding Sweetgrass 

Buffalo Tofu

Buffalo Tofu is a spicy vegan protein dish that can be grilled or baked, and easily accompanies many side dishes.  My husband and I might have it one night with brown rice and grilled veggies, or broiled asparagus; and the next night, the leftover tofu reheated, and tossed into a salad.

Tonight, I grilled and diced the tofu, then tossed it into a roasted butternut squash, kale, onion, and red cabbage salad, then added a little vinagarette dressing and roasted pumpkin seeds.  Yum!

I've broken this recipe out into four sections:

Ingredients, Marinade Instructions, Baking Tofu, and Grilling Tofu.  There's also a note about pressing tofu at the bottom of the page.  It might look a little complicated, but it's not.  It's really a pretty simple recipe once you decide whether you want to grill, or bake the tofu.

 Let me know in the comments if you have any questions, and enjoy!

Buffalo Tofu

Serves 3-4

Ingredients:

1 (14-15 ounce) block extra-firm tofu, pressed (see note below)

1/3 cup Frank's Red Hot Sauce

3 Tbsp vegan butter, melted

Marinade Instructions:

1. Whisk together hot sauce and melted vegan butter.
2. Slice pressed tofu into 4 steaks.
3. Marinate tofu steaks in hot sauce marinade for at least one hour in refrigerator, flipping occasionally.  If baking, marinate the tofu directly in your baking dish, for simplicity.

Baking Tofu:

1. Preheat oven to 400 degrees.
2. Bake tofu steaks in marinade for 30-35 minutes, flipping each one midway through baking.
3. The tofu is done when the marinade has been absorbed, and the tofu is brown and sizzling.

Grilling Tofu:

1. Oil grill and sear marinated tofu steaks over direct heat for 5-8 minutes on each side.  It's best to use a thin stainless steel spatula to flip tofu.
2. The tofu steaks will be done when they are firm, and show char marks.

Kitchen Note:  Tofu needs to be drained and pressed before using.  Open the tofu and drain off liquid.  Then press the tofu by placing a paper towel on a dinner-size plate, then place tofu on top of that paper towel.  Top the tofu with another paper towel, then weight the tofu down with another smaller plate.  Refrigerate until ready to use.

Pressing tofu looks something like this.

Recipe adapted from VBQ The Ultimate Vegan Barbecue Cookbook and the Show Up For Salad Cookbook.

Maple Candied Walnuts

I just couldn't let this beautiful summer go by without sharing at least one new recipe on my blog.
So today's recipe is a simple maple candied walnut recipe that is my favorite flavor combination; salty and sweet!  They're delicious sprinkled on a salad, and make a great little snack too.
Enjoy!

Maple Candied Walnuts

Ingredients:

1 1/2 cups walnuts
1/4 cup maple syrup
1 tsp vanilla
1/4 tsp salt

Instructions:

1. Line a cookie sheet with parchment paper.
2. Preheat a non-stick pan over medium heat.  This step will help caramelize the walnuts properly.
3. Add walnuts, maple syrup, vanilla, and salt to the pan.
4. Stir constantly for about 5 minutes, until walnuts are carmelized.  There should be no liquid left in the pan.
5. Spoon walnuts evenly onto parchment-lined pan.  The caramelized syrup will harden as it cools.  Sprinkle with more salt, to taste.
6. Let cool for 2 hours before placing in an airtight container.

Potato Salad

My family's favorite potato salad recipe.
Enjoy!

Potato Salad

Serves 8

Ingredients:

6 medium Russet potatoes
5 hard-boiled eggs, chopped
1 cup celery, thinly sliced
1/2 cup green onions, chopped
3/4 cup mayonnaise (I use Best Foods)
2 Tbsp. white vinegar
1 tsp. sea salt
1 tsp. sugar
1/4 tsp. coarse-ground black pepper

Instructions:

1. Peel, cut in half, and gently boil potatoes until cooked, about 30 minutes.
2. Drain water and cool, then with a knife, chop potatoes while still in pot, into 1-inch pieces. (Note: wait until potatoes have cooled sufficiently, otherwise you'll end up with Mashed Potato Salad)
3. Add chopped eggs, celery, and green onions to potatoes, mix.
4. Mix in a separate bowl, mayonnaise, vinegar, salt, sugar, and pepper.  Add to potato mixture, and combine.
5. Serve chilled, or immediately at room temperature.