It's summertime, and finding ways to stay cool can be challenging. There are some refreshing and energizing drinks that will keep you cool while avoiding the high temperatures.
Last summer I wrote about smoking tofu. I've learned a few thing since. I actually read on the package of mesquite chips what I am supposed to do.
Fire up the grill following the instructions in Smoked Tofu. Then follow these directions...
Tamarind. You may or may not have heard of it. It comes as a concentrated dry or wet pulp, as a gooey concentrate that is almost black, or in whole pods. Tamarind, in whatever form, carries a weighty nutritional and medicinal punch.
Grown in India, and indigenous to tropical Africa, tamarind made its way to the Americas via the Spanish Conquistadors and Portuguese Explorers. Here in Arizona, there are mounds of tamarind pods in the bulk produce section of most grocery stores, usually next to Jamaica (hibiscus). Both are used in Agua Frescas. Tamarind is also commonly used in Indian, Middle Eastern, and Southeast Asian cooking. It is used as an acidic or souring flavor, much like lemon juice in Western cuisine.
The other night I came home from work and was really tired. Still, I had to get dinner on the table. I had one can of coconut milk left on the shelf. In the refrigerator there were some left-over diced veggies, smoked tofu, and rice. I have a well stocked pantry, so I gathered up some spices, and went to work. And I came up with Smokey Tofu and Veggies, with Magic Coconut Sauce.
Once again I'm teaching. And this time I'll be showing you how to throw a fabulous Summer Vegan Porch Party at Luci's Healthy Marketplace.
Happy National Doughnut Day. This one is from Erin McKenna’s Bakery in Hollywood.
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