Split Pea Dal
1 pound dried green split peas, rinsed
2 quarts water
1 small or 1/2 large yellow onion, finely chopped
2 teaspoons minced fresh garlic
1-1/2 teaspoon salt
1-1/2 teaspoon curry powder
1-1/2 teaspoon Grit Indian Spice
Combine all ingredients in a large stock pot. Bring to a boil, stirring frequently. Reduce heat and simmer for 1 hour, stirring very frequently. When consistency is creamy and split peas have lost their body, soup is done.
For a delightful creamier result, puree cooked soup in a blender or food processor. Reheat and serve immediately in warmed bowls.
Yields 6 to 8 servings.
Tofu Parmesan
3 (15-ounce) blocks tofu, firm or extra-firm
2 tablespoons olive oil
Soy sauce
2 large eggs, beaten
1-1/2 cup freshly grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh parsley or 1 generous teaspoon dried, plus more for garnish
2-1/2 cups fine bread crumbs
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups Grit Marinara
2 cups shredded mozzarella cheese (preferably fresh)
Chopped fresh or dried oregano, for garnish
Preheat oven to 375°F. Grease a 9 x 13-inch baking pan or glass casserole dish.
Tear tofu by hand into chunks of various sizes. Add a thin layer of olive oil to a non-stick skillet and place over high heat. Cover bottom of pan with tofu chunks and saute, tossing often and sprinkling with soy sauce, until tofu is very firm and somewhat crispy; set aside. Repeat with another small batch of tofu until all of tofu is cooked in this manner. Drain tofu if necessary and cool slightly. Place in a bowl with beaten eggs and toss together.
Blend 1-1/2 cups Parmesan cheese, parsley, bread crumbs, salt, and pepper. Add to tofu and toss together.
Pour 2 cups marinara into prepared pan and spread evenly. Distribute tofu over sauce. Bake for 25 to 30 minutes or until tofu breading is very well browned. Remove from oven and spread top with 2 cups marinara sauce and mozzarella cheese. Garnish with remaining Parmesan cheese, parsley, and oregano. Return to oven and bake 10 to 15 minutes until top is well browned.
Yields 8 to 10 servings.
Chocolate Vegan Death Cake
Cake:
4-1/2 cups all-purpose flour
3 cups sugar
1 cup cocoa powder
1 tablespoon baking soda
2 teaspoons salt
1-1/2 cups vegetable oil
2 tablespoons pure vanilla extract
3 cups strong brewed coffee
1/4 cup cider vinegar
Icing:
1 (12-ounce) package firm silken tofu
3 cups vegan chocolate chips (many semisweet brands contain no dairy)
To prepare cake: Preheat oven to 350°F. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
Sift together dry ingredients. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee. When mixture is smooth, add vinegar and blend on low speed just until combined. Divide batter evenly into prepared pans.
Bake 20 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool 15 to 20 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
To prepare icing: Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended. Cool to spreadable consistency and frost between layers, and top and sides of cake.
Yields 3 (9-inch) layers.