Netflix quick turnaround!

Living in Hawaii…Normally if you place an order over the Internet for an item, it takes several days to a week and sometimes even longer depending on your preference of carrier service. Say for instance you wanted to rent a DVD Read more

“IZ” Will Always Be Remembered…

This Hawaiian Man has a big heart, a heart ten times bigger than his body. This Hawaiian man has the Read more

Tasty Healthy Recipe!

This is a very delicious healthy recipe that you must try. It’s tasty and meatless. Read more

Go Tasty and Meatless!

These recipe’s are excellent! It’s healthy and delicious for you and your family. The URL for Tasty & Meatless is located at the bottom of this recipe.

If you have a chance visit their website. They offer Cooking DVD’s to show you how it’s done.

Basic Baked Tofu

1 block firm or super-firm tofu
1 tablespoon olive oil
1 tablespoon Bragg’s Liquid Aminos or soy sauce (optional)

This recipe makes a basic baked tofu that you can then flavor with any of your favorite sauces for a source of healthy protein with an unlimited amount of taste variations. You can refrigerate the baked tofu and pull it out later in the week to add to stir fry and hot stews. Baked tofu is also a great protein addition to cold sandwiches or as a snack.

Preheat the oven to 350º. Remove the tofu from its package and place in a colander to drain for a few minutes or press the tofu block firmly between paper towels. Slice into strips lengthwise and drain the tofu again by placing the strips between a few layers of paper towels and patting to remove excess water. Cut the strips into medium bite-sized pieces and place them on an oiled baking pan. Drizzle a little more olive oil over the tofu pieces and toss to coat them well. Space the tofu pieces evenly and bake for about 20 minutes or until tofu is lightly browned. If you want, remove the tofu from the oven after 15 minutes and sprinkle with soy sauce or Bragg’s, then bake another 5 minutes. Do not over bake the tofu or it will become chewy. Check the tofu during baking time and if the pieces begin to swell up, that is a sign to take them out immediately. Let cool and enjoy with your favorite flavoring!

Teriyaki Sauce

1/2 cup soy sauce or Bragg Liquid Aminos
1 tablespoon fresh ginger (grated or minced)
1 tablespoon garlic powder
1 teaspoon hot sauce (optional)
3/4 cup water
1/4 cup sweetener of your choice (sugar, honey, maple syrup, fructose, Splenda, etc.)
2 tablespoons corn starch or arrowroot powder
2 tablespoons water
1/4 teaspoon black pepper
1/2 cup chopped green onion
3 tablespoons toasted sesame seeds

Heat the soy sauce and fresh ginger over medium heat in a skillet or saucepan. Stir in the garlic powder and turn the heat down to medium-low. Add a touch of your favorite hot sauce if you want a spicy teriyaki sauce. Add 3/4 cup water and the sweetener and stir until dissolved.

In a separate bowl, whisk the cornstarch (or other thickener) in an equal amount of water until completely dissolved, and then slowly add to the sauce while stirring continuously. Keep stirring over medium-low heat until the sauce starts to simmer and begins to thicken. Remove the pan from the heat and thoroughly mix the baked tofu pieces into the sauce. Garnish with chopped green onion and toasted sesame seeds.

http://www.tastyandmeatless.com/bakedtofuteriyaki.htm

A Healthy Choice!

1 package firm, silken tofu
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh tarragon, chopped fine
1-2 tablespoons fresh parsley, chopped fine
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper (or to taste)
1 teaspoon sea salt (or to taste)
1 cup plain soymilk
1/4 cup Parmesan cheese or soy Parmesan alternative, grated
1 tablespoon olive oil (optional)

1 package fettuccini noodles (or any pasta you prefer)

Alfredo creamy pasta sauce has long been a NO-NO on most peoples’ lists of high-fat, high-cholesterol, and high-calorie food. But now you can have this sinful dish without the guilt! This creamy alfredo pasta sauce is another excellent example of how tofu becomes invisible and is a great substitute for dairy cream.

Break the tofu into chunks and place in a blender or food processor. Add the garlic, garlic powder, onion powder, pepper, salt, and 3/4 cup of the soymilk. If you want, at this time, add the fresh herbs. They will turn the sauce a beautiful light green when blended, so if you prefer the sauce to be white, wait to add the fresh herbs until after you’ve blended the ingredients. Blend everything until very smooth and creamy while scraping the sides occasionally. Add more soymilk a little at a time to make the sauce to your desired thickness. Pour the sauce into a medium size saucepan and keep over low heat. Add the cheese and cook while constantly stirring until the cheese is just melted (about 2-3 minutes). Do not boil or cook too long (the sauce will turn lumpy and separate). Add more soymilk if a thinner sauce is desired and add the fresh spices at this time if you prefer the sauce white. Quickly adjust seasonings after tasting by adding more salt or pepper as desired. You can add a little olive oil right before removing the pan from the heat to make the sauce richer in flavor. Remove from the stove but keep covered. Cook the pasta as directed on the package and strain completely. Place the hot pasta in a large dish and pour the sauce over it. Sprinkle with fresh parsley and the other herbs and serve immediately.

My wife prepared this dish 2 weeks ago and I must say it was very tasty. I really like tofu and this dish was excellent. My thank you goes out to Tasty and Meatless for their fine list of recipe’s.

You can find them at http://www.tastyandmeatless.com