This week I’m joined by the guy I go to for pizza crust recipes… and spiritual guidance.
Music by Blame It On Cain
The Tofu Guru… is a one girl vegan cooking show. Tune in to my kitchen for eclectic indie music, and entry level recipes that rarely involve tofu. Promise.
Where to subscribe:"
The Pizza Swami
August 24, 2010A Flock of Announcements
August 18, 2010So much news! And I’m giving away a t-shirt. All you’ve got to do is leave a comment, because I’m a softy. Enjoy the new design. :)
Shiny New Tofu Guru
August 16, 2010Greetings Tofu Guru viewers! (I need to come up with a nickname for you guys. Ideas?)
You are now gazing upon the fruits of my summer-long labor: a total site redesign. It’s been a tricky transition, and you may have noticed that the site has become suspiciously blog-like. Let me explain why this is a Very Good Thing. Now that I’m using WordPress (Yay!) to power the whole site, it means I’ll be able to update it WAY more often. That means more recipes and ramblings, in addition to the cooking show itself. It will also make it easier to get in touch with me since you can comment on pretty much everything. :)
I’ve also created a Facebook page, which is, as of now, a bit bare (hint hint). In the future I’ll be posting behind the scenes footage and other goodies there.
I’ll be uploading a video tomorrow with more announcements and a ‘surprise’ giveaway, so stay tuned. In the meantime, enjoy the new site!
- Brittany
The Official Tofu Guru Tee (Lights)
August 12, 2010
Accept no substitutes. If you’re a fan of the show, this is a must-have addition to your wardrobe. Plus, I’m told the tofu wearing glasses will increase your cuteness factor by at least 43%.
Also available in a darker color palette.
RAW-violi Time
August 9, 2010When life breaks your microwave, make raw ravioli. That’s what I say.
Music by Josh Woodward
Raw Ravioli Recipe:
- 2 medium turnips
- 2 medium beets
- 1/3 cup cold-pressed olive oil
- 1 clove of garlic, crushed
- coarse salt
Peel both beets and turnips, then slice them into paper-thin rounds. Combine the olive oil, garlic, and salt in a large bowl, then toss the beet and turnip slices in it and allow them to marinate for an hour or two. In the meantime, you can prepare the raw ricotta nut cheese (recipe follows). Arrange the beet and turnip slices in rows on a flat surface, dollop a bit of nut cheese onto each one, then fold it in half to form a ravioli. Serve chilled with raw tomato sauce (recipe follows).
Raw Ricotta Nut Cheese Recipe:
- 8 oz. raw macadamia nuts
- 4 oz. raw pine nuts
- 1/2 a lemon
- 1 small clove of garlic
- coarse salt
- fresh parsley, chopped (optional)
Blend the macadamia nuts and pine nuts in a food processor until they reach a clumpy powdered consistency. Add the juice of half a lemon, the garlic, and a pinch of coarse salt. Blend the mixture, adding water a tablespoon at a time, until it’s reached a smooth ricotta cheese-y consistency. Add the parsley and blend just until it’s incorporated.
Raw Tomato Sauce Recipe:
- 5 sun dried tomatoes
- 2 medium fresh tomatoes
- fresh basil
- coarse salt
Soak the sun dried tomatoes in water for an hour. Coarsely chop the 2 fresh tomatoes, then transfer them to a colander and sprinkle them with a pinch of coarse salt. Allow the tomatoes to drain over the sink for about 20 minutes. Combine the soaked sun dried tomatoes and a handful of fresh basil leaves in a food processor until they become a rough paste. Add the fresh tomatoes and pulse just until they’re fully incorporated, go for more of a salsa texture than a pureed sauce.