Hickory Smoked Tofu Steaks

Yet even more BBQ goodness for those planning to grill this weekend. I bought some smoking chips and thought they would enhance the flavour of some marinated tofu steaks. Indeed they did.

INGREDIENTS

- 1 pkg extra firm tofu, frozen, thawed, pressed, and cut into thick slices

- 1/4 cup HP or A1 steak sauce

- 1/4 cup vegetarian stir fry sauce

- 3 tbsp maple syrup

- few drops sesame oil

- 2 tbsp olive oil

- 2 tsp Dijon mustard

- 2 tbsp water

- smoking wood chips (optional)

METHOD

1. Combine all ingredients in a shallow dish and marinate tofu slices for 30 mins or more.

2. Preheat grill with smoking chips (see instructions on bag) to about 500 degrees.

3. Oil grill and cook tofu 4-5 mins per side, flipping 4 times to get those nice criss cross grill lines, and basting with extra marinade.

4. Serve slathered with HP or A1 sauce.

Sweet and Sticky BBQ Skewers

While I was visiting family for the Canada Day weekend I made these skewers and thought I would post them for those south of the border about to relax for the long weekend. These work best went cooked on a perforated BBQ grate, like the one pictured here.

INGREDIENTS

- 1 recipe of wingz, cut into chunks

- 1 recipe sweet and sticky BBQ sauce

METHOD

Preheat BBQ to about 400 degrees. Oil grill.

1. Thread seitan chunks on skewers and lightly spray with oil.

2. Cook skewers about 3 mins per side to let them brown up. Then begin basting with BBQ sauce. Rotate and baste skewers every 3-4 mins. Be careful that they don't burn or dry out. They should cook for about 20 mins.

Fettuccine with Maple Balsamic Portabello Mushrooms

Tried to go for something a bit more snazzy tonight for the ol' birthday dinner. Fresh fettuccine pasta with a simple garlicky tomato sauce and slices of sweet portabello mushrooms. Of course a thunderstorm snuck up right at dinner and ruined the lighting for the photo. Thanks a lot, nature! The recipe here is for one serving so you can increase it for the number of people you are feeding

INGREDIENTS

Makes 1 serving. Increase as needed.

- 1 potabello mushroom, thickly sliced

- 2 tbsp balsamic vinegar + 1 tbsp

- 1 tsp olive oil

- 1 tbsp maple syrup

- 2 cloves garlic

- 1 large tomato, diced

- salt and pepper to taste

- parsley for garnish

- cooked fettuccine pasta

METHOD

1. Whisk together 2 tbsp of the vinegar, oil, and maple syrup in a bowl. Add mushroom slices and toss. Marinate mushrooms for 30 mins.

2. Get pasta cooking. Heat a pan over medium heat. Add mushroom slices and cook for 5 mins, turning regularly, until slices are soft. Remove from heat and set aside.

3. Add garlic to the pan (adding a touch of oil if needed) and cook for 1 min. Add tomatoes and cook for 2-3 mins, until tomatoes begin to create a bit of a sauce. Add additional vinegar and salt and pepper. Stir well.

4. Toss tomato mixture with the drained pasta and put in a bowl. Fan portabello slices in top, garnish, and serve.

Fresh Pasta

Today is my 33rd birthday. My gift was the pasta roller/cutter attachment for my KitchenAid mixer that I have been eyeing for quite a while (next purchase: ice cream maker). Booya! I have really missed fresh pasta since it always contains eggs. I veganized the recipe that came with the roller and the results were pretty good. As you can see, the dough held up very well--even with the thin spaghetti. The cooked final product was a tad mushy, I thought, so I want to play with it before I post it. I also see that Bryanna has a pasta recipe so I should probably try that.

Happy Canada Day!

Ah, Canada Day. 1 July 1867: that great day when the British North America Act was signed, establishing an independent Parliament for Canada. Well, independent in the sense that Canada was still part of the British Commonwealth. And the Queen of England was still the head of state. And the Governor General was the royal representative in Canada. With Americans trying to reconstruct their country after the Civil War, Canadians adhered to the principles "peace, order, and good government." Makes your pulse quicken, doesn't it?