I haven't posted in quite a while! I'm not abandoning the blog, but if the next 6 months are anything like the last one (and they probably will be), posting frequency will probably be somewhat similar as well. My master plan is to finish up my PhD work by mid-May; this is commanding most of my attention right now. That and pregnancy! To make up for the lack of well though out recipes and nice pictures, I think I'm gonna try to post a weekly pregnancy (a.k.a. non-alcoholic) drink recipe because I've been getting pretty creative in that arena lately. These aren't necessarily cocktail type drinks, but a variety of warm, cold, blended or whatever beverages.
But I did make a nice soup a few days ago - it disappeared before I could take a picture, but I wanted to share it anyway cause I think barley and edamame go great together. Really the rest of the ingredients are optional, just use what you have. Sauteeing them might bring out some more flavors, but this is so easy as is, it's really great as is. The water used to cook the barley has a nice barley taste, so I just supplement that with some broth.
I made about 1.5 c. worth of dry barley (half a bag), and have been enjoying the leftovers for breakfast like oatmeal. I've been mixing in (not necessarily all in one bowl) toasted pecans, maple syrup, chopped stewed prunes, craisins, diced apples, cinnamon, milk, All-bran cereal (bran buds)... yummy. If you do this, you'll need to pour all the barley into a strainer and catch the barley water (you'll also need more water than I call for in the recipe); add about a cup of cooked barley and 1 - 1.5 c. barley water, then proceed with the recipe.
Serves 3-4
Ingredients:
1/3 c. dry pearled barley
water to cover by about 2 inches
1 can chicken (or veggie) stock
1/2 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 c. frozen edamame (pre-shelled)
1/2 c. frozen spinach
1-2 t. soy sauce (to taste)
2 T. grated parmesan cheese
fresh ground black pepper
1. Cover barley with water and bring to a boil. Cook for about 35 minutes, or still al dente (should be edible, but it's going to cook a bit longer so doesn't need to be super soft. Chop veggies while barley is cooking.
2. Add in the stock, bring to a boil.
3. Add in the carrots and onion. Cook for 5 minutes, then add in the celery. Cook for another 5 minutes (or more) till the veggies are tender.
4. Add in the edamame and spinach, bring to a boil, and boil for 2 minutes.
5. Season with soy sauce, cheese, and pepper and serve.
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Sunday, January 23, 2011
Tuesday, August 24, 2010
Aioli-dressed cole slaw
The CSA has been giving us a cabbage a week lately, which is about a cabbage a week more than I would normally eat. I like cabbage just not quite enough that I am super inspired every time I see it. And I don't often buy it in the grocery store. But the point of the CSA is to eat seasonally and locally, so instead of relying on my tried and true cabbage preparations (like this one and this one), I looked for outside inspiration. Specifically, I sought the advice of high school kid from Pennsylvania. It's kinda funny/weird, but I really like this kid's blog, Foodie at 15 (now 17). I love his passion for cooking, curiosity about methods and ingredients, and the fact that he is not averse to using candy corn as an ingredient. It's a nice voice in the sometimes snooty world of self-righteous foodies.
Anyway, the other day he was doing a "live chat" on the website of a WHYY, Philadelphia public radio, cooking show. So I decided to ask him about my cabbage Here's the "transcript":
So I decided to take the advice of my favorite not-so-celebrity chef, just for kicks, and it was pretty good. Mayonnaise and aioli are really pretty easy to make in a blender or food processor, and a food processor makes cutting the veg a snap. And while I still wouldn't say cole slaw is one of my favorite dishes, a homemade sauce is a vast improvement on the original. Here's the recipe, but keep in mind that the amounts of the vegetables is completely tunable to your whims, this is just what I used.
Ingredients, slaw:
1 to 1.5 heads of green cabbage
3 large carrots
4 small turnips
1 bunch parsley
Dressing:
3 cloves garlic
4 egg yolks
4 T. lemon juice
1/4 t. dry mustard
a small squeeze yellow or dijon mustard
0.5 c. olive oil
0.5 c. neutral oil (vegetable or canola)
1. Prepare vegetables. I used the slicing attachment for most of the cabbage (I think it gets a little too texture-less and watery if you use the grating attachment), the grating attachment for the carrots and turnips, and the normal blade for chopping the parsley. No need to clean the work bowl in between vegetables or before the next step...
For the dressing:
2. Chop the garlic in the food processor till it's quite fine. Then add the yolks, lemon juice, and mustards and process till combined.
3. Combine the two oils in a measuring cup. With the processor processing, pour in the oils in a slow, steady stream. This should take almost a minute.
4. Season to taste with salt and pepper, and a little extra lemon if you feel it's necessary.
5. Toss every thing together, add a little more salt and pepper if you like.
PS - my posts have been slowing down, eh? I have 8-10 recipes scrawled out on paper and may get around to posting them. I'll at least try to post the better ones. We'll see.
Monday, July 12, 2010
Coconut carrot soup
A quick and easy soup that - just needs some bread and salad on the side, maybe a dollop of yogurt on top.
oil
1 onion, roughly chopped
5-6 large carrots, roughly chopped
1 t. salt
4 cloves garlic, roughly chopped
1 inch piece of ginger, roughly chopped
2 t. garam masala or curry powder
1 t. turmeric
1 pinch cinnamon
1 qt. water
1 can coconut milk
2 handfuls of lettuce
1 handful cilantro
freshly ground black pepper
optional: cayenne pepper
1. Heat oil over medium-high
2. Add the onions, carrots, and salt. Cook until onions are soft and everything is browning a little (8-10 min.).
3. Add the spices and stir for another 2 min.
4. Add the water and coconut milk, bring to a simmer. Simmer for 5-10 min.
5. Add the lettuce, simmer for another 5 minutes.
6. Add the cilantro, blend with an immersion blender, or in batches in a blender. You can also leave it somewhat chunky, but I would suggest making the initial pieces smaller in that case.
7. Season to taste with more salt, black pepper, cayenne.
oil
1 onion, roughly chopped
5-6 large carrots, roughly chopped
1 t. salt
4 cloves garlic, roughly chopped
1 inch piece of ginger, roughly chopped
2 t. garam masala or curry powder
1 t. turmeric
1 pinch cinnamon
1 qt. water
1 can coconut milk
2 handfuls of lettuce
1 handful cilantro
freshly ground black pepper
optional: cayenne pepper
1. Heat oil over medium-high
2. Add the onions, carrots, and salt. Cook until onions are soft and everything is browning a little (8-10 min.).
3. Add the spices and stir for another 2 min.
4. Add the water and coconut milk, bring to a simmer. Simmer for 5-10 min.
5. Add the lettuce, simmer for another 5 minutes.
6. Add the cilantro, blend with an immersion blender, or in batches in a blender. You can also leave it somewhat chunky, but I would suggest making the initial pieces smaller in that case.
7. Season to taste with more salt, black pepper, cayenne.
Wednesday, March 31, 2010
Very green curry (aka green dinner, part 1)
I made the greenest meal ever the other night: Green curry with lots of green veggies and avocado ice cream for dessert (coming in the next post). This Thai-style curry is really not very inventive, but I think it was a great combo for spring, and definitely a quick, tasty, healthy dinner. If you haven't ever cooked with Thai-style curry paste, you should give it a try. The ingredients in this particular brand are simple and delicious: chiles, lemongrass, garlic, keffir lime, and ginger - that's pretty much it. I think this was the first time I put edamame (baby soybeans, look for them in the freezer section) in a curry; they really play a nice role! I think I may like them in curry as much or more than tofu. You can buy them frozen, shelled or unshelled - shelled makes them super easy to use in applications like this. Unfortunately the only picture I took is the curry leftover, as my lunch today.
Serves 4
2 c. rice (I like brown) cooked in a rice cooker or however
2 t. neutral oil
1 onion, chopped or sliced
3-4 carrots, sliced (looks especially nice if you cut on a diagonal)
pinch of salt
1 bunch asparagus, cut into bite-sized pieces (ditto on the cutting remark above, make sure to discard the bottom of the stalk if they are lighter in color or feel tougher - that part is unappealing fibrous when cooked)
1 can coconut milk
1/2 can of water
1 to 1.5 T green curry paste (it's spicy, so start small if you're sensitive)
2 c. frozen, shelled edamame
2 large handfuls washed baby spinach
fish sauce to taste (2 t., maybe)
sugar to taste (2 t., maybe)
1. Heat the oil in a large wok (if you use a typical 10 or 12" skillet, you may want to reduce quantities of the veggies to prevent overflow)
2. Stir-fry the onions and carrots with a pinch of salt, till the the carrots are still firm but the crunch has just been taken off (about 5 minutes)
3. Add the asparagus, and stir-fry till the asparagus is still firm but the crunch has just been taken off (about 3 minutes)
4. Add the coconut milk, water (use the water to rinse the last bit of coconut milk), and curry paste.
5. Add the frozen edamame, bring to simmer, and cook for 4 minutes.
6. Add the spinach and cook for another minute or to wilt the spinach.
7. Season with fish sauce and sugar to taste (I used about 2 tsp. of each).
8. Serve over rice
[I hope I don't spill this on my laptop!]
Serves 4
2 c. rice (I like brown) cooked in a rice cooker or however
2 t. neutral oil
1 onion, chopped or sliced
3-4 carrots, sliced (looks especially nice if you cut on a diagonal)
pinch of salt
1 bunch asparagus, cut into bite-sized pieces (ditto on the cutting remark above, make sure to discard the bottom of the stalk if they are lighter in color or feel tougher - that part is unappealing fibrous when cooked)
1 can coconut milk
1/2 can of water
1 to 1.5 T green curry paste (it's spicy, so start small if you're sensitive)
2 c. frozen, shelled edamame
2 large handfuls washed baby spinach
fish sauce to taste (2 t., maybe)
sugar to taste (2 t., maybe)
1. Heat the oil in a large wok (if you use a typical 10 or 12" skillet, you may want to reduce quantities of the veggies to prevent overflow)
2. Stir-fry the onions and carrots with a pinch of salt, till the the carrots are still firm but the crunch has just been taken off (about 5 minutes)
3. Add the asparagus, and stir-fry till the asparagus is still firm but the crunch has just been taken off (about 3 minutes)
4. Add the coconut milk, water (use the water to rinse the last bit of coconut milk), and curry paste.
5. Add the frozen edamame, bring to simmer, and cook for 4 minutes.
6. Add the spinach and cook for another minute or to wilt the spinach.
7. Season with fish sauce and sugar to taste (I used about 2 tsp. of each).
8. Serve over rice
[I hope I don't spill this on my laptop!]
Monday, March 8, 2010
Roasted garlic-chipotle refried beans with poached eggs and beet-carrot slaw
I never made refried beans before tonight - so I'm not going to claim to be an expert on this one, and I haven't done any experimentation so I can't even claim to be a curious cook. But, these are so good I'm sharing anyway! Refried beans definitely fall into the comfort food category. Pairing them with some poached eggs and some nice flavors makes them even better.
Also, I realized that I don't think I've written about any egg dishes. Which is funny, since we eat eggs for dinner or breakfast quite often (thanks to Barack I, Barack II, and Barack III, pictured).
This dinner has everything going for it - it's super easy, healthy and has interesting flavors. It's not quick, but I used the 90 minute no-soak method (seriously!) to speed it up a bit. Still about 2.5 hours start to finish, but most of that time is not active. The beans came from our winter share CSA from Grant Family Farms. I've never been a bean connoisseur before, they usually just taste like beans, but I have to say these are awesome! I think they are just plain old pintos, but that the difference must be freshness. It's the texture that's a little nicer - they cook up really smooth, and seem to take less time to cook as well (by normal or the 90 minute method). Refried beans pair great with chiles, of course, and the smokiness of chipotles makes the combo even better. And roasted garlic ALWAYS makes EVERYTHING better. I served these beans with poached eggs, corn tortillas, sliced avocado, and some beet and carrot slaw (recipe follows) to round out the meal. The avocados were leftover from a few days ago, so unfortunately they are rather ugly.
Roasted garlic-chipotle refried beans
Ingredients
2 c. dried pinto beans
3 bay leaves
1 head of garlic
a little olive oil
3 T. vegetable oil (or some lard if you're into that)
1/2 onion, minced
3/4 t. salt (I used Maldon smoked sea salt)
4 dried chipotle peppers (canned would also be fine, skip the rehydrating step if using)
1 t. vegetable bouillon paste (I really like Better Than Bouillon)
1/2 tomato, chopped
1. Preheat the over to 250 degrees.
2. Rinse the beans. Transfer to a oven-safe pot with a tight fitting lid - like a Dutch oven. Add the bay leaves, and water to cover the beans by 2.5-3 inches or so.
3. Bring to a boil on the stovetop, then put in the preheated oven. Make sure the lid is on tightly at this point. Leave in the oven for 75 minutes. Check on them at this point to see if they're done. If necessary leave in a little longer.
4. Roast the garlic at the same time. Normally I use a hotter oven, but 250 worked just fine! Take the whole head of garlic, and remove any really dry outer layers of skin. Cut the tips of the individual cloves off - you can get the middle ones with one cut; then get any of the outer cloves the first cut missed. Place the garlic on some aluminum foil (cut side up) and drizzle a little olive oil on the cloves. Wrap up the garlic tightly in the foil, and stick in the oven. Leave in for as long as the beans take.
5. While the beans are cooking, you can make the slaw (recipe below), or another side dish if you wish.
6. When they're done, drain the beans and fish out the bay leaves.
7. Heat the oil in the pot you used for the beans, and cook the onion and some salt over medium low heat, till slightly caramelized and thoroughly cooked. Stir occasionally.
8. While the onions are cooking, puree the beans with a little water in a food processor till they are the consistency you like for refried beans. I like them pretty smooth.
9. Transfer the pureed beans back to the pot with the onions, stir. Reduce heat to low. Stir occasionally.
10. Boil some water (1/2 cup, at least) and pour over the chipotles to rehydrate. Let sit for 5 minutes or so.
11. Fish out the chipotles and put them on a cutting board. Add the teaspoon of veggie bouillon base to the water, stir to dissolve, and pour into the pot with the beans. Stir everything really well.
12. Take half the head of roasted garlic, and squeeze the cloves out of their skins one by one (of half the head, reserve the other half for another use). Mince the chipotles and roasted garlic cloves. Add these and the chopped tomatoes to the pot.
13. After you've added everything and the mixture is slowly bubbling (maybe more like burping!), cook for at least half an hour, stirring occasionally. The beans will stick to the bottom of the pot a little, but that's okay. Just keep the heat low enough so they don't really burn, and scrape the bottom when you're stirring. You will probably need to add a little more water at some point, depending on the thickness you prefer.
14. Poach 2 eggs per person. Here's how I poach eggs: Boil water in a large, deep skillet (about 2/3 full of water). Add a splash of vinegar (white, white wine, or apple cider). When the water is at a simmer (not a full rolling boil or the eggs will get shredded), crack the eggs one at a time into a saucer, and gently lower the edge of the saucer into the boiling water so the eggs slides in gently. Cook for about 4 minutes, and remove gently with a slotted spoon or spatula.
Carrot and beet slaw
Ingredients
2-3 medium beets
4-6 medium carrots
1/4 c. parsley (or cilantro)
Juice of one lime
Splash of olive oil
Splash of apple cider vinegar (optional)
Salt and pepper to taste
1. Shred the veggies in the food processor, chop the parsley.
2. Toss with lime juice and olive oil. Taste, and add vinegar or some extra lime juice if you like. Season with salt and pepper. Let sit for an hour or so.
Hints
I used my food processor for nearly everything! And I even managed to avoid washing it in between ingredient processing by processing in this order. 2 through 4 are for the salad.
1- onion (blade)
2- carrots (grating disk), and beets (same)
3- parsley (blade)
4- beans (blade)
5- rehydrated chipotles and garlic (blade)
6- tomato (blade)
Variations
The traditional way to mash the beans is with a potato masher. I don't have one, so I used the food processor! You can certainly vary the the seasonings - chile powder, roasted fresh peppers, cumin, lime juice would all be good! But maybe not all at the same time. Also, I think this would be pretty good with canned beans, but I haven't tried it. I think next time I will make this doubled or tripled and freeze some. (And I will be making it again, cause I have lots of these beans!)
And lastly, just to brag about my pets a little, check out how tall the yolk is on the egg on top in this other shot of dinner! That's what you get with fresh eggs from backyard poultry.
Also, I realized that I don't think I've written about any egg dishes. Which is funny, since we eat eggs for dinner or breakfast quite often (thanks to Barack I, Barack II, and Barack III, pictured).
This dinner has everything going for it - it's super easy, healthy and has interesting flavors. It's not quick, but I used the 90 minute no-soak method (seriously!) to speed it up a bit. Still about 2.5 hours start to finish, but most of that time is not active. The beans came from our winter share CSA from Grant Family Farms. I've never been a bean connoisseur before, they usually just taste like beans, but I have to say these are awesome! I think they are just plain old pintos, but that the difference must be freshness. It's the texture that's a little nicer - they cook up really smooth, and seem to take less time to cook as well (by normal or the 90 minute method). Refried beans pair great with chiles, of course, and the smokiness of chipotles makes the combo even better. And roasted garlic ALWAYS makes EVERYTHING better. I served these beans with poached eggs, corn tortillas, sliced avocado, and some beet and carrot slaw (recipe follows) to round out the meal. The avocados were leftover from a few days ago, so unfortunately they are rather ugly.
Roasted garlic-chipotle refried beans
Ingredients
2 c. dried pinto beans
3 bay leaves
1 head of garlic
a little olive oil
3 T. vegetable oil (or some lard if you're into that)
1/2 onion, minced
3/4 t. salt (I used Maldon smoked sea salt)
4 dried chipotle peppers (canned would also be fine, skip the rehydrating step if using)
1 t. vegetable bouillon paste (I really like Better Than Bouillon)
1/2 tomato, chopped
1. Preheat the over to 250 degrees.
2. Rinse the beans. Transfer to a oven-safe pot with a tight fitting lid - like a Dutch oven. Add the bay leaves, and water to cover the beans by 2.5-3 inches or so.
3. Bring to a boil on the stovetop, then put in the preheated oven. Make sure the lid is on tightly at this point. Leave in the oven for 75 minutes. Check on them at this point to see if they're done. If necessary leave in a little longer.
4. Roast the garlic at the same time. Normally I use a hotter oven, but 250 worked just fine! Take the whole head of garlic, and remove any really dry outer layers of skin. Cut the tips of the individual cloves off - you can get the middle ones with one cut; then get any of the outer cloves the first cut missed. Place the garlic on some aluminum foil (cut side up) and drizzle a little olive oil on the cloves. Wrap up the garlic tightly in the foil, and stick in the oven. Leave in for as long as the beans take.
5. While the beans are cooking, you can make the slaw (recipe below), or another side dish if you wish.
6. When they're done, drain the beans and fish out the bay leaves.
7. Heat the oil in the pot you used for the beans, and cook the onion and some salt over medium low heat, till slightly caramelized and thoroughly cooked. Stir occasionally.
8. While the onions are cooking, puree the beans with a little water in a food processor till they are the consistency you like for refried beans. I like them pretty smooth.
9. Transfer the pureed beans back to the pot with the onions, stir. Reduce heat to low. Stir occasionally.
10. Boil some water (1/2 cup, at least) and pour over the chipotles to rehydrate. Let sit for 5 minutes or so.
11. Fish out the chipotles and put them on a cutting board. Add the teaspoon of veggie bouillon base to the water, stir to dissolve, and pour into the pot with the beans. Stir everything really well.
12. Take half the head of roasted garlic, and squeeze the cloves out of their skins one by one (of half the head, reserve the other half for another use). Mince the chipotles and roasted garlic cloves. Add these and the chopped tomatoes to the pot.
13. After you've added everything and the mixture is slowly bubbling (maybe more like burping!), cook for at least half an hour, stirring occasionally. The beans will stick to the bottom of the pot a little, but that's okay. Just keep the heat low enough so they don't really burn, and scrape the bottom when you're stirring. You will probably need to add a little more water at some point, depending on the thickness you prefer.
14. Poach 2 eggs per person. Here's how I poach eggs: Boil water in a large, deep skillet (about 2/3 full of water). Add a splash of vinegar (white, white wine, or apple cider). When the water is at a simmer (not a full rolling boil or the eggs will get shredded), crack the eggs one at a time into a saucer, and gently lower the edge of the saucer into the boiling water so the eggs slides in gently. Cook for about 4 minutes, and remove gently with a slotted spoon or spatula.
Carrot and beet slaw
Ingredients
2-3 medium beets
4-6 medium carrots
1/4 c. parsley (or cilantro)
Juice of one lime
Splash of olive oil
Splash of apple cider vinegar (optional)
Salt and pepper to taste
1. Shred the veggies in the food processor, chop the parsley.
2. Toss with lime juice and olive oil. Taste, and add vinegar or some extra lime juice if you like. Season with salt and pepper. Let sit for an hour or so.
Hints
I used my food processor for nearly everything! And I even managed to avoid washing it in between ingredient processing by processing in this order. 2 through 4 are for the salad.
1- onion (blade)
2- carrots (grating disk), and beets (same)
3- parsley (blade)
4- beans (blade)
5- rehydrated chipotles and garlic (blade)
6- tomato (blade)
Variations
The traditional way to mash the beans is with a potato masher. I don't have one, so I used the food processor! You can certainly vary the the seasonings - chile powder, roasted fresh peppers, cumin, lime juice would all be good! But maybe not all at the same time. Also, I think this would be pretty good with canned beans, but I haven't tried it. I think next time I will make this doubled or tripled and freeze some. (And I will be making it again, cause I have lots of these beans!)
And lastly, just to brag about my pets a little, check out how tall the yolk is on the egg on top in this other shot of dinner! That's what you get with fresh eggs from backyard poultry.
Friday, August 14, 2009
Japanese-style Carrot Slaw
Dinner, 8/13/09. Context: back home from a mountain bike ride at 7:30, hungry, and wanted a quick salad with some protein. We ate this with some left over homemade whole wheat bread, and a poached egg each.
I only call this "Japanese style" because I use mirin, an ingredient in Japanese cooking. Mirin is a sweetened rice wine. It definitely makes the salad. I almost always cook tofu before using it, but here it's raw so it imparts a nice coolness to temper the dressing. With a food processor, this is a really quick salad.
Dressing
1/3 bunch of parsley
1-2 cloves garlic
3/4 inch piece of ginger, peeled
2 t. soy sauce
2 t. mirin
2 t. rice wine vinegar
1 T. hot chili flavored oil (this oil is a mixture and contains some sesame oil, you could substitute sesame oil, but I like the hotness of the chili)
Juice of 1/2 lime
1 lb carrots
1/3 lb radishes
1 12 oz block of firm or extra firm tofu, pressed**
Black pepper, to taste
1. While the tofu is being pressed, blend all ingredients listed under dressing in food processor (or blender). Transfer dressing to bowl.
2. Replace food processor blade with grating disc (don't clean the workbowl). Grate the carrots and radishes, in two batches, then transfer to the dressing bowl.
3. Dice tofu into 1/3 inch cubes and transfer to bowl. Toss well, add pepper to taste. Like many slaws, it'll get better with time.
**Pressing tofu. I am convinced pressing tofu is essential to almost any tofu dish. It removes some of the water so that your sauce or dressing can get at the tofu, and so that the water doesn't leave the tofu and make for a watery sauce or dressing. Directions: drain tofu. Wrap block of tofu in a clean kitchen towel. Place something heavy on the block of tofu, such as a cast iron skillet, for at least 10 minutes.
Modifications
This recipe is very adaptable to other veggies: turnips, kohlrabi, cucumbers, cabbage, broccoli would all be welcome at the party. Cilantro instead of parsley might make it even better, but parsley was what the CSA gave us!
I only call this "Japanese style" because I use mirin, an ingredient in Japanese cooking. Mirin is a sweetened rice wine. It definitely makes the salad. I almost always cook tofu before using it, but here it's raw so it imparts a nice coolness to temper the dressing. With a food processor, this is a really quick salad.
Dressing
1/3 bunch of parsley
1-2 cloves garlic
3/4 inch piece of ginger, peeled
2 t. soy sauce
2 t. mirin
2 t. rice wine vinegar
1 T. hot chili flavored oil (this oil is a mixture and contains some sesame oil, you could substitute sesame oil, but I like the hotness of the chili)
Juice of 1/2 lime
1 lb carrots
1/3 lb radishes
1 12 oz block of firm or extra firm tofu, pressed**
Black pepper, to taste
1. While the tofu is being pressed, blend all ingredients listed under dressing in food processor (or blender). Transfer dressing to bowl.
2. Replace food processor blade with grating disc (don't clean the workbowl). Grate the carrots and radishes, in two batches, then transfer to the dressing bowl.
3. Dice tofu into 1/3 inch cubes and transfer to bowl. Toss well, add pepper to taste. Like many slaws, it'll get better with time.
**Pressing tofu. I am convinced pressing tofu is essential to almost any tofu dish. It removes some of the water so that your sauce or dressing can get at the tofu, and so that the water doesn't leave the tofu and make for a watery sauce or dressing. Directions: drain tofu. Wrap block of tofu in a clean kitchen towel. Place something heavy on the block of tofu, such as a cast iron skillet, for at least 10 minutes.
Modifications
This recipe is very adaptable to other veggies: turnips, kohlrabi, cucumbers, cabbage, broccoli would all be welcome at the party. Cilantro instead of parsley might make it even better, but parsley was what the CSA gave us!
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