Posted by Kath on February 21, 2007, at 19:32:06
In reply to Re: Kath..., posted by Jo U.K on February 21, 2007, at 12:50:00
> Kath you're so kind.
> I cant have :dairy (except eggs)tho rice/soya milk are ok, wheat,gluten,yeast,potatoes,tomatoes,leeks,mushrooms (or Quorn),eggplant,beetroot, peppers, chilli-all no good.
> All other veg is ok inc onions. Garlic and mild spices,soya,yams, gluten free pasta,tofu all ok.
> I also dont eat meat or fish.
>
> I'd be grateful for any ideas. I have a few cookbooks, but due to the amount of things I am intolerant to alot of the recipes are no-goes.
>
> The mung bean casserole was edible.I wasnt crazy about it, but then I'm just not used to cooking or eating this way. I dont think my palette has adjusted!
> I will take on board what you daughter said, thank her for me.
> (((((Kath))))
OK Jo - here is a yummy recipie, but you need a blender for it. If you don't have a blender, I suppose you could improvise it by chopping the spinach into smaller pieces before cooking, & mixing everything together instead of blending. It would definitely be different, but would still taste good.The amount for each ingredient isn't really important, so that's good. (That's the way I cook anyway). Are you a veggie, like me? I eat dairy but not eggs.
OK. I don't know if they sell spinach in plastic bags over there. They do here. Basically, you want about the amount of spinach that would be equivalent to about a volley ball (do you have volley balls there?). Maybe 2 huge handfuls of spinach.
I'm assuming you're cooking enough for your family - you, hubby & 2 kids, right? I think you have only 2 kids.
1 or 2 white onions, or 5 or 6 green onions chopped.
1 cup or so of chopped celery
1 or 2 cloves of chopped garlic
Soft tofu. Maybe the equivalent of 2 pounds of butter. (I'm assuming you measure your butter in pounds - we use metric now, but I still think in terms of a pound of butter.)
As I said, the amounts for all ingredients are flexible
Oil - a couple of spoons full
Heat your oven to 350 degrees. Lightly oil a large flat baking dish - I use a glass one about 11" x 18"
Rinse & shake dry the spinach or pat it with a cloth to get excess water off...or do it ahead of time & let it air dry. You don't want much extra water.
Rinse tofu & pat dry.
OK - In a large frying pan, put the oil in & saute or lightly fry the chopped onion/garlic a little, then add the celery & lightly fry.
Add the spinach a handful or so at a time, you probably can't fit it all in at once because it'll 'cook down'.
When you've added all the spinach & it's cooked down, add the tofu.
Now - you can add whatever seasonings you want. I use Bragg's Liquid Amino Acids, which is like soy sauce or tamari. I'm not sure if it is fermented; if it is, you won't want to use it 'cuz of the 'yeast'. I think I used it when I was on my diet, can't remember. Anyway, you can add parsley, salt, pepper, dill, whatever seasonings you want to.
Now add the tofu & break it up (or mash with a potatoe masher if you aren't going to blend everything together).
You don't need to cook the tofu if you're going to blend everything.
Now, put the mixture into a blender. You won't be able to fit it all in at once, I suspect. As you blend it, pour it into the oiled baking dish. In the future, if you're eating dairy, you can pour half in, add grated cheese, then pour the other half in.
So pour it all in, smooth it out & bake it.
I don't measure things & a problem is that I don't 'time' things either!!! I think it takes about 1/2 an hour to cook. Check it after about 20 minutes. It will get firm. When you can touch it with your finger & it is firm/doesn't stick to your finger, it's ready. It also might start to come away from the edges of the dish a bit.
I cut it into squares to serve it. Anyone who has ever tasted it seems to love it. I always make tons, so that we can pig out!!
You can improvise. If you don't like celery, don't put it in, etc.
If you try it, let me know if you like it.
Whenever we've taken it to a 'pot luck' dinner there's never any left. People sort of look twice, 'cuz it's green & you sort of aren't quite sure what it IS!!! But once they taste it they're back for more!
When you're seasoning it, make sure it's salty enough, or flavourful enough. Tofu has basically NO taste, so you have to add flavour to it.
Let me know if you're ready for more ideas.
hugs, Kath
poster:Kath
thread:734066
URL: http://www.dr-bob.org/babble/social/20070209/msgs/734929.html