Vegan recipes #7: Asparagus w/Lime & Tamari, and Nondairy Mashed Potatoes

[Guest guest]

These are tomorrow's recipes (the final day). I decided to post both,

since they could both be done in the time frame given, and they're

both just too yummy... :-)

 

Asparagus with Lime and Tamari

1 tbsp fresh lime juice

1 1/2 tsp tamari

1/4 tsp rice vinegar

1 pound fresh asparagus, 1 inch trimmed off the base and, if the

stalks are thicker than a pencil, peeled

 

1. Whisk together the lime juice, tamari, and vinegar in a small bowl

and set aside.

 

2. Steam the asparagus until tender but not soggy, just until a knife

can pierce the thick part of the stalk, 8 to 12 minutes. Immediately

remove from the heat.

 

3. Arrange the asparagus on a serving platter. Sprinkle the lime juice

mixture over them with a spoon and serve immediately.

 

Variations: The asparagus can be sliced into 2-inch lengths, steamed,

and tossed with the dressing. (This is how it would be served when

using jihatsu bowls.) It can also be made in advance, refrierated, and

served as a cold salad.

 

From " 3 Bowls: Vegetarian Recipes from an American Zen Monastery " by

Seppo Ed Farrey with Myochi Nancy O'Hara

 

**********************************************

Nondairy Mashed Potatoes

 

1 1/2 pounds soft tofu

4 pounds Idaho (russet) potatoes, peeled and cut into 1 1/2-inch cubes

1 tbsp sea salt

freshly milled black pepper

 

1. Puree the tofu in a food processor or blender, scraping down the

sides, until smooth and creamy. Set aside.

 

2. Place the potatoes in a large pot of cold water amd bring to a

boil. Reduce the heat to low, cover, amd simmer until the poatatoes

can easily be pierced with a fork, about 10 minutes. Drain and place

in a large bowl.

 

3. Add the tofu to the potatoes and beat with an electric mixer or

mash with a potato masher to the desired consistency. Add the salt and

the pepper to taste and beat or mash until thoroughly incorporated. Serve.

 

Note: the potatoes can be refrigerated in a 9-x13-inch baking dish,

covered with foil, and reheated in a 350*F oven for about 20 minutes.

 

Also from " 3 Bowls: Vegetarian Recipes from an American Zen Monastery "

by Seppo Ed Farrey with Myochi Nancy O'Hara

 

My notes: I start the potatoes going before I puree the tofu. Be sure

to open the box of tofu and let the liquid inside drain into the

blender with the tofu, rather than draining over the sink - the tofu

is easier to puree that way. And be prepared for it to take a few

minutes to become *really* smooth! :-)

[Guest guest]

My word, all your recipes look wonderful Amy! I want to try this one right

away.Thanks, Donna

 

Amy <sandpiperhiker wrote:These are tomorrow's recipes (the final

day). I decided to post both,

since they could both be done in the time frame given, and they're

both just too yummy... :-)

 

Asparagus with Lime and Tamari

1 tbsp fresh lime juice

1 1/2 tsp tamari

1/4 tsp rice vinegar

1 pound fresh asparagus, 1 inch trimmed off the base and, if the

stalks are thicker than a pencil, peeled

 

1. Whisk together the lime juice, tamari, and vinegar in a small bowl

and set aside.

 

2. Steam the asparagus until tender but not soggy, just until a knife

can pierce the thick part of the stalk, 8 to 12 minutes. Immediately

remove from the heat.

 

3. Arrange the asparagus on a serving platter. Sprinkle the lime juice

mixture over them with a spoon and serve immediately.

 

Variations: The asparagus can be sliced into 2-inch lengths, steamed,

and tossed with the dressing. (This is how it would be served when

using jihatsu bowls.) It can also be made in advance, refrierated, and

served as a cold salad.

 

From " 3 Bowls: Vegetarian Recipes from an American Zen Monastery " by

Seppo Ed Farrey with Myochi Nancy O'Hara

 

**********************************************

Nondairy Mashed Potatoes

 

1 1/2 pounds soft tofu

4 pounds Idaho (russet) potatoes, peeled and cut into 1 1/2-inch cubes

1 tbsp sea salt

freshly milled black pepper

 

1. Puree the tofu in a food processor or blender, scraping down the

sides, until smooth and creamy. Set aside.

 

2. Place the potatoes in a large pot of cold water amd bring to a

boil. Reduce the heat to low, cover, amd simmer until the poatatoes

can easily be pierced with a fork, about 10 minutes. Drain and place

in a large bowl.

 

3. Add the tofu to the potatoes and beat with an electric mixer or

mash with a potato masher to the desired consistency. Add the salt and

the pepper to taste and beat or mash until thoroughly incorporated. Serve.

 

Note: the potatoes can be refrigerated in a 9-x13-inch baking dish,

covered with foil, and reheated in a 350*F oven for about 20 minutes.

 

Also from " 3 Bowls: Vegetarian Recipes from an American Zen Monastery "

by Seppo Ed Farrey with Myochi Nancy O'Hara

 

My notes: I start the potatoes going before I puree the tofu. Be sure

to open the box of tofu and let the liquid inside drain into the

blender with the tofu, rather than draining over the sink - the tofu

is easier to puree that way. And be prepared for it to take a few

minutes to become *really* smooth! :-)

 

 

 

 

 

 

 

[Guest guest]

> My word, all your recipes look wonderful Amy! I want to try this one

> right away.Thanks, Donna

 

Thanks, Donna!! I tried to pick a wide variety, since 99% of the

folks on that fitness board are not vegan or even vegetarian, so that

they might find something appealing to them. I hope you enjoy

whichever one(s) you try!! (Starting with the asparagus, or the

potatoes?) :-)

 

Enjoy!

Amy