Braised Anatomy

I’m gonna keep this post short and sweet. I’m currently in Nashville for the July 4th weekend, and to be honest, looking through the boyfriend’s old baby pictures with his family sounds a lot more fun than trying to be creative and coming up with a good backstory for this recipe. I would have more energy, but I just got back from canoeing for 13 miles in 100 degree weather (research block means I have to start working out again)…and to put it lightly, I’m feeling pretty pooped. So here’s a delicious and nutritious vegan recipe for those of you who will be looking to eat healthy after the hotdog and hamburger infested holiday that is the 4th of July.

Quick side note, for those of you who aren’t big fans of collard greens, you could also use kale, spinach, or some other dark leafy vegetable.

(Adapted from Vegan Yum Yum)

What you need for the tofu:

• 1 block extra firm tofu (about 14 oz)
• 3 tbs sugar
• 3 tbs tamari (or soy)
• 2 tbs fresh lime juice
• zest from 1/2 of a lime
• 1 clove of garlic, minced
• 1/2 tsp salt
• 4 mint leaves, finely chopped

For the quinoa:

For the collar greens:

• 1 bunch collard greens, middle veins removed
• 3 tbs water
• 1 pinch salt
• 1 tbs lime juice

What you need to do:

1. In a pot, mix together all of the ingredients for the quinoa and cover with a tight fitting lid.
2. Set the pot on the stove, bring the water to a boil and then turn down the heat to simmer for 20 minutes (or until the quinoa is tender).
3. While the quinoa is cooking, mix together the ingredients for the tofu glaze (everything in the first list minus the tofu). Whisk together the ingredients until the sugar and salt are dissolved.
4. Slice the tofu into thin triangles and “dry fry” them by adding the pieces in a single layer to a non-greased pan and pressing down on the tofu so that it cooks in it’s own juices (that sounds wrong…). I recommend using a cast iron skillet if you have one handy, but a non-stick pan should work too. Once the tofu has browned on one side, flip the pieces over and do so the same on the other side.
5. Once the tofu is “fried”, add the sauce and stir to coat the tofu. Turn off the heat, and let the sauce reduce a little (it will get stickier and form a glaze).
6. For the collard greens, remove the “middle vein”, stack the leaves, and then cut them into thin slices.
7. Add the greens to a wok with the water, lime juice and salt. Cover with a lid and cook on high for about 4 minutes until tender).
8. Plate the quinoa, tofu and collard greens and enjoy!

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In August, when I’m deep into my surgery rotation, I’ll be celebrating the four year anniversary of attempting to cook for myself full-time.

Almost four years ago I moved into the Village, Case Western’s newly-built upperclassman undergraduate housing.  For the first time I had a stove and an oven a few steps from my bedroom, and I dispensed with the cafeteria meal plan like a child her water wings.  I also craigslisted a food processor and a blender, and RTA/biked to the opposite ends of Cleveland to retrieve them.

My first food processor ever was a tiny minion-sized thing that was supposed to be used for chopping garlic and shredding parmesan.  It choked on canned chickpeas, and if I ran it for more than half a minute it would emit a smell that I can only describe as melting Barbies.  But it was mine, and together we made many a grainy hummus.

Last year I inherited an awesome processor/blender from my mom.  I repurposed my old blender into a bedroom lamp, and I think the only remnant of the food processor is a blade lingering in the utensil drawer.

Four years since I started cooking, the only things that are consistently edible are family recipes.  The rest are just stabs in the dark with a butter knife.  However, after 5-6 jabs at this dish I have finally produced a tasty version of mashed cauliflower.  You need a food processor to make it.  But the results are creamy and satisfying, the kind of thing that makes all of this personal growth worth the effort.

Ingredients

• 1/2 head cauliflower (I’m going to have to estimate the other ingredients because I actually used a couple of handfuls of florets and the core of the vegetable)
• 1.5 Tbsp butter
• 1 Tbsp sesame oil
• 3 cloves garlic, sliced
• salt to taste
• grated parmesan, breadcrumbs, and freshly ground black pepper for the top

Steam the cauliflower until it is extremely tender — like, you breathe on it and it’s going to fall apart.  Place the cauliflower in the food processor.
Toast the butter and sesame oil over medium-high heat in the skillet.  When the butter is becoming brown, turn off the heat and add the garlic.  Hold the skillet and swill the butter so that the garlic becomes lightly fried.
Turn on the processor to “low” and add the butter-garlic mixture slowly.  As the mixture becomes pureed increase the speed until it becomes smooth.  I didn’t have to add water but you may need to add a little.  Add salt to taste.
Preheat the oven to broil.  Put the mashed cauliflower into a muffin tin or ramekins (anything oven safe) and sprinkle parmesan, bread crumbs, and pepper on top.  Put the lot under the broiler and check every 2 minutes to see if the top is browning.  Serve warm.

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