working on misozuke tofu

During this Spring Break I took the time to catch up on some of my favorite cooking staples like misozuke tofu.  It is fermented tofu with the texture of brie or cream cheese.  How I make mine wrapped in nori and cover it with miso paste mixed with sake and riboboost.  I let it set in the frig for 2 months  to three months resting on paper towels chaining them every week.

This time around I topped my tofu with different  spices like fennel, pepper corn, smoke paprika, matcha green tea, sorrel tea.  I am looking forward to see how they all turn out.

 

Well Today was a roti and green tea day.  I had a lot of things to do around the house and work on my price list for my up coming art exhibit.   I had to make something quick and easy to eat.  So I made roti out of chickpea flour.  I grab some veggies out of the garden and wrapped them up in the roti and that was my meal along with a cup of cold macha tea.

The Home Cook Of Halstead Avenue's Night Sandwich.

Today was very busy.  So many things needed to be done and answering phone calls all morning.  So I had to make something quick and easy to eat.  I took the Sunflower seed bread I made yesterday and some Daiya non dairy cheese and made a grilled cheese sandwich.  To give it a little more flavor, I went to the garden and picked some tomatoes to  place in my sandwich. It was very tasty.  I also found some Broccoli Leaves and made chips out of them.  I baked them in the oven with olive oil and seasoning salt.  They were very good!  Better than Kale Chips!  If you are looking to make something different, you might like to try it. You can also can do the same to the Broccoli Crowns!  Very, very good! 



 

This Summer has been very good to my garden!  All the rain has given me a very strong garden. So all Summer I have been cooking vegetables from it.  It has been wonderful!  So tonight I made veggie burgers and served them on Sunflower Seed bread. 

It is so much fun creating meals just by walking to the backyard garden.  I have always been a big veggie fan.  Cooking with nuts and seeds has been something I have done for the last thirty years.

The burger I created for Wednesday Night was made with Brazil Nuts, White Button Mushrooms, Fresh Garden Tomatoes, Rainbow Kale, Brown Rice, Chickpeas, Chia Seeds.

The bread is easier to create.  All is needed are
Sunflower Seeds, an Egg, a Teaspoon of Baking Soda and some water.  Baked in the Micro Wave Oven for two minutes.  Easy and quick!  So now that my dinner is ready, I will sit down to eat! 

KEA BRAZIL NUT VEGGIE BURGER
ON SUNFLOWER SEED BREAD

7oz. Bag of Brazil Nuts
2      4 inch Tomatoes
1 Cup of Sliced Mushrooms
½ Cup of Brown Rice
¼ Cup of Chickpea Flour
¼ Cup of Chia Seeds
1 Cup Chopped Kale
1 Cup of Chopped Onions
1 Cup of  Chopped Bell Peppers
1 Teaspoon of Dawa Dawa
1 Teaspoon of Cumin
1 Teaspoon of Turmeric
4 Cloves of Garlic
1 Teaspoon of Paprika
1 Teaspoon of Sea Salt

Combine all the ingredients together in a blender or food processor until everything is mixed well.
Pre heat the oven to 350 degrees.

Take the mixture and form patties and place them on a greased cookie sheet. Place in the oven for 30 minutes.  Flip burgers over half way during the baking time.

When time is up, remove from the oven and let them set for five minute to set.  Serve on Sunflower Seed bread and enjoy.

KEA SUNFLOWER BREAD

2 Cups of Sunflower Seeds
2 Eggs
1 Cup of Water

¼ of Olive Oil

½ Baking Soda

　
1. To make the bread for the sandwich.  Combine seeds, olive oil, eggs and baking
     soda together in a microwave bowl and mix well.

2. Then place mixture into a 8 inch bowl and place the bowl in the microwave

     set on high for 3 minutes. Remove the bread from the bowl to cool. Then slice
     bread and enjoy.