If your family is made up of both vegetarians and meat eaters, you may have developed some tricks for adapting recipes so you don't have to make multiple meals. Clearly, meat eaters can also enjoy meatless meals, but the reverse isn't true for someone who is a true vegetarian.
Subscriber Mary Brown suggested this adaptation for chicken nuggets: "I love your recipes because so many of them are vegetarian friendly, so wanted to add another tip for you. I was making chicken strips for the majority of our family but wanted protein for my vegetarian daughter. I simply took a soy burger, cut it into strips, dipped it in the same mixture that I was going to use for our chicken strips and cooked it in butter and olive oil in a second pan. My daughter loved it."
If you have more tips for converting your recipes, please post them here.
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3 comments:
Cubed firm tofu (the kind packed in water found in the refrigerated section of the store) is a great substitute for shrimp and chicken. Drain and let set on paper towels for about 10 minutes before using. These cubes fry well, and take all kinds of breading. Coconut lime crusted tofu is a family favorite of ours.
Hi Shari, I'm dying to get your coconut lime crusted tofu recipe--can you share it with me at aviva@thescramble.com or post a reply to this comment? Thanks!
Sure thing! This was cobbled together from two recipies - one from Eating Well magazine, and from Veganomicon, a fantastic vegan cookbook.
Coconut Lime Crusted Tofu
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
1 tablespoon lime zest
1 14-ounce package extra-firm water-packed tofu
1/2 Teaspoon of salt
2 tablespoons canola oil, divided
1. Drain the water from the Tofu, and cut it lengthwise into 8 pieces, then crosswise into triangles. Lay them on a plate on a double layer of paper towels, cover with another 2 layers of paper towels. Put another plate on top, then weigh it all down with a can of something. Leave for 5 minutes.
2. Meanwhile, mix coconut, flour and cornstarch, lime zest in a shallow dish.
3. Pat the tofu slices dry with a dry paper towel, sprinkle with 1/2 teaspoon salt, then press both sides of each tofu slice into the coconut mixture.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices and cook until golden brown, about 2 minutes per side.
5. Heat the remaining tablespoon oil in the skillet, cook the remaining tofu slices until golden brown, about 2 minutes per side.
Delicious with Trader Joe's Mango Salsa, or any good mango chutney.
Alternately, for a lower fat version you can bake the slices, (this may lead to longer than 30 minutes total, tho - I usually have some pressed and drained tofu in the fridge to save time.)
Preheat the oven to 350ºF. Spray a baking sheet with oil. Place the coated tofu on the baking sheet in a single layer.
Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.
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