Made with organic soybeans, fresh and local Ingredients

Wednesday, February 27, 2013

Vegetable Salad (a la moule)

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This delightful recipe, like so many others I've posted, is from Tofu Cookery by Louise Hagler.

But before we get into that, did you see the recent results of a study done testing the benefits of the Mediterranean diet? Take a look at the piece published on ABC News.

Researchers stopped the study before the projected finish because the results were so dazzling--in a good way! A diet rich in seafood, olive oil, veggies, fruits, nuts, and beans. . . along with wine support a healthy heart. (Keep in mind tofu is derived from beans), so although most people don't think of tofu in Mediterranean terms, that's not to say you can't create some Mediterranean-inspired dishes using tofu.

Here's what you'll need to have on hand for this unique vegetable salad:

First, soak for 3 minutes in a small saucepan:
3 cups water
3 cubes vegetable bouillon (or just use 3 cups of vegetable or chicken broth)
.2 oz agar agar flakes (regular gelatin can be substituted if you are not opposed to using it)

After soaking, simmer for 15 minutes. Remove from heat.

Pour into a mixing bowl with:
1 cup celery, chopped fine
3 TB onion, minced
1 cup peas, fresh or frozen
1/2 lb. tofu, blended
1/4 cup sweet relish
3 TB pimentos, chopped
14 tsp. black pepper

After mixing all ingredients thoroughly together, pour into the mold or individual serving dishes. Chill until firm (4-6 hours or overnight). Remove from mold and serve.

Now you can get very creative with the center of the mold--make it pretty. Cherry tomatoes perhaps or a melange of colorful veggies. Festive, delicious, and very healthy, this dish is definitely a conversation piece.

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