Hold the Meat and Make That Tofu!

by Francine

photo via foodsubs.com

I think it's much better when tofu stands on its own merit as opposed to supposedly tasting like something else. Let's face it--if it's red meat you're after, you should just eat it. Same thing with poultry, fish, or for that matter--a doughnut. But, if you don't want to eat meat, etc. (because you choose not to or your doctor advised you to refrain) or if it's just a matter of trying something different--tofu offers SO many options. . .

Tofu loaf is a fun one--makes you (me) think of meat loaf, which my mom made so well. The ingredients happen to be very similar--with one notable exception. No meat. 

Here we go:

Tofu Loaf

Preheat oven to 350 F.

Mix together:

1 1/2 lbs. tofu, mashed
1/3 cup ketchup
1/3 cup soy sauce (or tamari)
2 Tb dijon mustard
1/2 cup parsley, chopped (cilantro works here too)
1/4 tsp. black pepper
1 med. onion, chopped fine
1/2-1 red pepper, diced
3-5 cloves of garlic, chopped fine (if you're a garlic fiend like me, you may want to use more than this)
1 cup whole grain bread crumbs (or even leftover French, challah, or whole grain bread, soaked in water and mashed), rolled oats, or a combo.
1 egg, scrambled

Mix all ingredients together. Pout 1/4 cup oil in a loaf pan, then press the mixture into the pan. Bake for about 1 hour. Let cool 10-15 minutes before trying to remove from pan. Garnish with ketchup and parsley. Also good sliced and fried for sandwiches.


Incidentally, Onions (Allium cepa) belong to the lily family (same family as garlic, leeks, chives, scallions and shallots). There are over 600 species of Allium, distributed all over Europe, North America, Northern Africa and Asia. 
 
From vegetarian-nutrition: "The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. . . . Onions, and other Allium species, are highly valued herbs possessing culinary and medicinal value. Some of their beneficial properties are seen after long-term usage. Onion may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onion also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals." 

Sources:
vegetarian-nutrition
Tofu Cookery by Louise Hagler

Did you know that certain foods are antibiotic?

photo via tradekey.com

We've all had doctors prescribe antibiotics to combat various ailments from a skin infection to bronchial conditions. Antibiotics are powerful drugs that are designed to kill harmful bacteria in our bodies. The downside to these drugs, however, is that in the process of doing what they were meant to do, they also do something else: they kill off some good bacteria, leaving our bodies depleted of living microflora that support our immune system. The interesting thing about foods with natural antibiotic properties, is that do not function in the same way. They seem to target specific types of bacteria, leaving the good ones alone. . .

Thanks in large part to Delia Quigley's article that appeared in care2.com. 

Garlic and onions
In addition to fighting off colds and flu (which both garlic and onion are know for), onion’s high phytonutrient content are known to “mop up” free radicals that can lead to cancer in the body. Garlic help prevent yeast infections and combat viral conditions. In addition, it is attributed with freeing the arteries from plaque, thereby helping to lower cholesterol and maintaining a healthy heart.

Honey
So delicious a treat, honey has been used to treat wounds (probably because of an  it contains that releases hydrogen peroxide and prohibits the growth of certain bacteria). In addition, Chinese medicine tells us that honey "harmonizes" with the liver, neutralizes toxins, and relieves pain.

Cabbage
The sulfur compounds in cabbage fight cancer and believe it or not--a mere cup of cabbage provides you with 75% of your daily requirement of vitamin C. In addition, the care2.com article tells us that raw cabbage leaves applied to tender breasts can relieve inflammation from mastitis, fibro cysts and menstrual breast tenderness.

Fermented Foods
That means foods that replace valuable microflora that are destroyed in our digestive systems. Try some sauerkraut (unpasteurized). And by the way, cabbage is only one of the powerful group of foods we call cruciferous vegetables (others are broccoli, kale, cauliflower and Brussels sprouts).

Herbs
Cinnamon, cloves, oregano, cumin, thyme, mint, basil, dill parsley. . . so many. Chances are good that whatever herb you add to your food, you're doing yourself a health as well as taste favor!