I’m getting worse.  I did make this weeks recipe with beef for Ted and when I was looking at the photos to put them into this post, all of a sudden I got queasy looking at the beef.  They weren’t bad photos either but just something       ….oh well. 

Here are the photos of my version of the dinner with tofu:

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Good pick by Alyssa of Alyssas Two Bites.  The recipe can be found on foodnetwork right here.

Very easy to make.  It goes together quickly.  There are a few ingredients the average household might not have but easily substituted.  e.g Mirin, sub sweet white wine.  Rice vinegar sub apple cider vinegar.  Edamame (personally I would NEVER forfeit these. I love them) use green peas or beans if you just can’t find them or your husband is scared to death of soy.

Lets talk tofu (information from cooking club magazine): 

Tofu is available from silken, being the softest to extra firm.  It is sold in either water packed packages that need refrigeration tofu

or in aseptic boxes that can be stocked on pantry shelves but may also be found in the refrigeration section.  These aseptic packages will last about 8 months unopened. 

Firm

The aseptic packaged tofu is pasteurized and creamier than water packed.  It is more nutritious and offers less of a chance for bacterial contamination so you don’t have to cook it and can use it in a nutritious protein smoothie.

Back to Ellie’s recipe.  We weren’t over the top about this recipe.  It lacked flavor.  The tofu picked up the flavors of the orange juice and soy sauce but it needed more kick.  The lack of flavor might have been because instead of doubling the sauce for the meat version and the tofu version, I simply split it in half.   But Ted was also disappointed in the toughness of the meat. *He should have had the tofu  

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My favorite part of this meal was the Edamame.  I just love the taste and the texture of those little green soy beans. 

Sorry I can’t bring myself to put a photo of  the meat version of this dish on today’s blog.   I’m sure I’ll get over it and will post many more photos of recipes made with meat but right now, it just isn’t happening.

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For anyone interested in meatless options for traditional dishes, here are some suggestions, again from Cooking Club.

Stew:  Use eggplant cubes instead of beef.  Vegetable broth instead of beef broth. Add red wine and tomato paste to enrich taste.

Garbanzo beans (chick peas) or mushrooms can be used to replace ground meat in certain recipes.

Add oil packed sun dried tomatoes instead of bacon and chunks of portobello mushrooms instead of beef.

If you want to try soy products, use soy crumbles (textured vegetable protein) or crumbled tempeh for ground meats.  Smoked tofu is available for use in Reuben sandwiches instead of corned beef.

If you are a vegetarian or vegan, what substitutes for meat do you like best?

Joanne

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