Wednesday, December 19, 2018

Vegan Cooking: Deliciously Metaphysical

Vegan Cooking: Deliciously Metaphysical

May 6, 2013 in 2013 May-June, Arts & Culture
3 Comments

Moroccan-Flavored Tofu With Apricots,
Olives and Almonds
Adapted from Vegan Holiday Kitchen by Nava Atlas. 

ingredients

3 tablespoons olive oil

Three 8-ounce packages baked tofu, cut into short strips

1 medium onion, quartered and thinly sliced

4 cloves garlic, minced

6 scallions, white and green parts, thinly sliced

3 tablespoons unbleached white flour

2 cups prepared vegetable broth

1 to 2 teaspoons grated fresh or jarred ginger, to taste

1 teaspoon ground cumin
Pinch of cinnamon

2 tablespoons lemon juice,
or more, to taste

2 tablespoons agave nectar or natural granulated sugar, or to taste

1 cup small green pimiento olives

3/4 cup sliced dried apricots

Salt and freshly ground pepper to taste

3 to 4 cups cooked quinoa (from 1 1/2 to 2 cups raw)

1/2 cup slivered almonds, lightly toasted

1/4 to 1/2 cup minced fresh parsley

directions

1. Heat half of the oil in a large skillet. Add the tofu and sauté over medium heat until lightly browned on most sides. Remove tofu to a plate and set aside.

2. Heat the remaining oil in the skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and white parts of the scallion and continue to sauté until all are golden.

3. Stir in the green parts of the scallion, then sprinkle in the flour, stirring it in quickly. Add the broth and bring to a simmer, stirring constantly until the mixture thickens.

4. Stir in the ginger, cumin and cinnamon, followed by the lemon juice and agave nectar. Stir in the tofu, olives and apricots. Season with salt and pepper. Stir together; add more lemon juice and sweetener to taste.

5. To serve, spread the cooked quinoa on a large serving platter; make a well in the center by pushing the grain off to the perimeter of the platter, then pour the tofu mixture into the center. Sprinkle the almonds and parsley evenly over the top and serve.

3 Comments
  • Lori Riegel 20:31h, 13 May Reply

    Great article! I didn’t know that Mayim Bialik was vegan. I look forward to reading her cookbook.

  • k 17:04h, 18 June Reply

    great article, though i definitely do not agree with michael pollan.. hes a journalist so he doesnt have a lot of credibility in my eyes. but i love seeing more jews going vegan!!

  • Richard Schwartz 20:46h, 18 June Reply

    Michael Pollan is incorrect in stating, “for the health of nature … eating animals may sometimes be the most ethical thing to do” Animal-based agriculture in raising 65 billion land animals for slaughter annually worldwide is a major contributor to climate change, deforestation, soil erosion, water pollution, rapid species losses, and many other environmental problems.

    Many biographies indicate that Hitler was fond of several meats and was not a vegetarian, except for small periods to relieve several health problems.

    Check out JewishVeg.com for more info, and the acclaimed documentary “A Sacred Duty” at aSacredDuty.com.

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