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Much Ado About Tofu:
Wear Your Green and Drink It, Too
by Terri Schmidt; illustration by Terri Schmidt, from the March 2007 newsletter
My great grandmother was born and raised in Ireland. I am pleased to have some Irish genes when St. Patrick’s Day rolls around. Amazingly, my grandmother, sister and nephew were all born on St. Patrick’s Day, so it has always been a day of celebration in our family. We could depend on two things on March 17: that we would get to eat green birthday cake, and that we’d get pinched if we forgot to wear green.
Ireland is not exactly known for its promotion of tofu. But since this is the month we celebrate all things Irish, I thought I’d join in the celebration and offer a tofu twist on a traditional recipe.
Traditional Irish meals are more likely to incorporate meat. Some favorites include bangers sausage, bacon and egg pie, Irish lamb stew, and cruibini—a dish made with vegetables and salted pig trotters (pig’s feet to us). For those of us who like a bit of Irish taste without all the cholesterol and saturated fat, this month’s column features an untraditional recipe for tofu Irish stew. The recipe eliminates the meat, but keeps the favored Irish vegetable: potatoes. The parsley, thyme and onions are good for your immune system. A robust stew is good comfort food when the March winds are howling.
People enjoy celebrating in Ireland. They talk about an event as being a great “craic” – a word for good times, fun and good company. The Irish love to laugh, dance and sing. They are also known for their enjoyment of drinking. The famous Guinness beer is brewed in Ireland. Bailey’s Irish Cream was introduced in the 70s and is now the most popular liqueur in the world. (www.irelan-fun-facts.com) Here on the Palouse, you will find green beer being served around town on St. Patrick’s Day.
Alcohol and tofu don’t go especially well together, so I am featuring a different green drink, a green tofu smoothie. It may not make you the life of the party, but it is guaranteed not to cause a hangover. This smoothie recipe is loaded with healthy ingredients. Blending the fruits and greens makes it easier for your body to absorb the nutrients. Smoothies have an advantage over juice because they contain more fiber, and the tofu adds protein. You can experiment with various fruits and greens, but the smoothie will taste better if you keep a ratio of 60% fruit to 40% greens. Some optional greens include wheat grass, spinach, parsley, celery, barley grass and romaine.
Here are two Irish toasts to offer while enjoying your green drinks: “May your troubles be less, and your blessings be more, and nothing but happiness come through your door.” And for your bachelor friends: “May you have nicer legs than yours under the table before the new spuds are up.” Sláinte!
½ package (6 oz.) soft tofu
1 pear
1 apple
2-3 leaves of kale (about 1 ½ cups torn)
juice of ½ lemon (about 1 TBS)
1 ½ cups pineapple juice
Cut, core and dice the apple and pear. (Since the skin will be blended, it’s healthier to use organic fruit.) Toss fruit and torn kale leaves into blender. Squeeze in juice from the lemon half. Add the pineapple juice. Blend until relatively smooth. Makes 4 servings.
Untraditional Vegetarian Irish Stew
www.earthyfamily.com
1 package of extra firm tofu
approximately 4 tablespoons tamari sauce
3 teaspoons chopped parsley
1 teaspoon dried thyme
4 - 5 cups organic vegetable broth
1 ½ cups of peeled and chopped potatoes
1 large onions, chopped
1 ½ cups of chopped carrots
3 stalks of celery, chopped
vegetarian gravy
salt & pepper
Marinate the tofu in tamari sauce and olive oil for several hours or overnight. Heat vegetable oil in Dutch oven, add drained tofu (reserve the liquid). Brown the tofu, adding the drained liquid a little at a time until all used up. Remove the tofu from the pan and add all vegetables and cook for about 5-6 minutes, stirring frequently. If vegetables start to stick to bottom of pan, add a little of the vegetable broth. Transfer tofu back to pan, add vegetable broth, herbs, salt and pepper, and the vegetarian gravy. Put into 350° oven for approximately 1 ½ hours.
Vegetarian Gravy. Can use a packaged mix or heat vegetable broth in small pan, add 1-2 tablespoons cornstarch to thicken, and add water or water that potatoes or other vegetables have been cooked in. Cook, stirring constantly, till thickened.
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