Thai Tofu Spread

In my kitchen I have a wooden shelf unit, painted orange, which my dad made for me.  I use it to hold my cookbooks.  All three of the shelves are full of beautiful and interesting cookbooks, close at hand whenever I need to look up a recipe.  And yet, I rarely do.  I have memorized, or adapted some of the recipes in these books, but there are so many others waiting to be discovered.  Part of the problem is that I like to use what I have on hand rather than buying specific ingredients for an exact recipe.  I almost always adapt recipes to my liking and make due without the ingredients I can't find in the cupboard or refrigerator.  

One of the books on the shelf is called Hope's Edge, written by Frances Moore Lappe and her daughter Anna Lappe.  It chronicles the two women's journey around the world searching for and documenting positive things people are doing with food, for the environment and against hunger and poverty.  It was written several years ago and some of the people they met have become well known for the work they have done, such as Wangari Maathai and Muhammad Yunus.  Not only is it a fascinating book, it also includes recipes from all over the world and recipes from chefs who have changed or added to the way food is grown, cooked and served.

I don't remember the first time I made this recipe, but I know that every time I have made the Thai Tofu Spread from Chef Karen Franzmeier at St. Martin's Table in Minneapolis, it has been wonderful.  No matter how you feel about tofu, you've got to give it a try.  Its great as a dip or in a sandwich or salad.  I like seeing if people can guess all the ingredients -- they come together to create an amazing flavor and hearty, yet light, taste.  Despite requiring several ingredients, it comes together really quickly and is pretty forgiving if you leave something out.

Thai Tofu Spread

Adapted from Karen Franzmeier at St. Martin's Table

8 ounce firm tofu

1/4 cup grated carrot

1/2 teaspoon minced garlic

2 tablespoons minced red onion

2 tablespoons finely chopped cilantro

1/4 cup smooth peanut butter

1/4 teaspoon lime zest

1/4 teaspoon cayenne pepper

Juice of one lime

3 tablespoons tamari

Squeeze extra water from tofu, then mash it with a pastry cutter or fork.  Combine tofu, carrot, garlic, onion, and cilantro in a mixing bowl.  

In a separate bowl, blend together until smooth: peanut butter, lime zest, cayenne pepper, lime juice and tamari.  Fold into tofu mixture until everything is evenly mixed.  Adjust seasonings to taste.  Serve on bread, crackers, chips or eat plain.  Store refrigerated.  

Our Handiwork

For the past few months, Ray and I have been busily working on projects.   I have collected a variety of cotton printed fabric which I have been doing nothing creative or unique with, simply folding and sewing square after square into cloth napkins.  Ray has been mixing grains and hops and flavorings, boiling and boiling, adding yeast and waiting for it to magically transform into beer (actually, its a scientific and exacting process, but I don't really know the details).  You see, we are preparing for a great celebration and a grand feast.  

We are getting married in about a month and on top of carefully selecting food and music, which other people will provide, we are each contributing with creative processes that we love, to share with the people we love.  Over a year ago, I was inspired by something like this to make multicolored, mismatched napkins to adorn the tables and give each guest a small piece of handiwork.  Though a napkin seems far from a quilt, these squares come from the same spirit of warmth, love, generosity and sharing.  Even though it is small and basic, I am excited to incorporate my love of fabric and creating into a small gift for each guest (which will also come in handy when eating artisan pizza fresh from a wood-fired oven!).  We have put a lot of work into this celebratory event and we are really excited to be able to share some of our creations with the people who will share this special day with us!

Sun-Dappled

This afternoon  I walked all over town, taking in the sweet salty air, the breezes and the abundant warm sun.  I absorbed as much of the day as I could, but didn't feel inspired to capture it until I got home and found the light and the air dancing all around my apartment, in and out the windows.  I have been wanting to do this for a while, to really make note of the things that I appreciate each day.  Time truly goes by so fast and I want to bask in some part of each day as it comes.

A Taste of Summer

Its been such a busy spring and now summer is almost here.  Although we've had a fair amount of rain and cool weather, I have been working in the garden, doing a lot of wedding sewing, finishing up my permaculture design course, and getting the opportunity to take a quick trip to an island.  In the midst of this, I haven't had much time to cook.  Even so, its hard not to peek at the delights that have begun to pop up in the farmer's market and the ground.

Rhubarb is the first fruit of the season, even though it is decidedly not a fruit, I use it mostly in the sweet dessert category.  (For some savory options, check this out) I've made a couple of rhubarb compotes with just sugar, water and a dash of cinnamon, which is great on ice cream or with yogurt.  I also love making a quick, simple rhubarb crisp.  Around here, rhubarb is ready for harvesting long before strawberries are even fruiting and, while I love both rhubarb and strawberries, the classic pie combination of the two is not my favorite.  While I wait patiently for other delights of summer, I like to really taste the tart and interesting flavor of rhubarb without the accompanying strawberries.

Although rhubarb is quickly outshone by the sweeter more enticing berries and fruits that arrive with summer, it can be harvested through out the season, just avoid the leaves and roots which are, strangely, poisonous.  It has a very distinct taste which goes marvelously with a crisp oat topping.  I love the way I seek out the taste of the stalks baked tender in and among the other flavors and enhancements.

Rhubarb Crisp

4 cups rhubarb, chopped into small peices

2/3 cup sugar 

1 1/2 cups oats

1/2 cup flour

1/4 cup butter

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Toss the rhubarb in 1/3 cup of the sugar and layer into a glass baking dish.  

Combine the remaining sugar with the oats, flour, cinnamon, nutmeg and salt.  Cut the butter into small chunks and add it into the oat mixture until it forms a crumb-like texture (like making a pie crust).  Spread the topping evenly on the rhubarb and bake at 350 degrees for about 2o minutes, or until bubbly and slightly browned on top.  Serves 4-6.