CARROT CAKE

Makes one 9 in. by  13 in. pan or one 9 in. spring-form tube pan.

Preheat oven to 350 F.

Mix together:
3 c. unbleached white flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt

Mix in separate bowl:
1/2 lb. tofu, blended until smooth
1 lb. carrots, grated (4 1/2-5 c.)
3/4 c. oil
2 c. light brown sugar
1 T. vanilla
1/4 c. orange juice concentrate

Add dry ingredients to the wet ones.  Stir until moistened.

Fold in:
3/4 c. walnuts, chopped
3/4 c. raisins

Oil and flour pan.  Pour mixture into pan.  Bake for 45 minutes. 
When cool, top with Creamy Glaze Topping, alongside.

LEMON "CHICKEN"

1 lb. firm tofu
1 T. olive oil
1 t. pressed garlic
1/2 c. sliced green onions
1 T. pastry flour
1 T. nutritional yeast (optional)
1/2 t. plum vinegar or brown rice vinegar
2 t. teriyaki sauce or light soy sauce
1 T. lemon juice

Cut tofu crosswise in 1/4" slices, then cut slices in 1"
segments.  Heat wok or large non-stick skillet and add oil and
garlic.  Add tofu immediately and stir fry for 1 minute.  Add
green onions and stir fry 1 minute longer.

Dust tofu and onion mixture with flour and yeast.  Stir fry for 2
minutes more, allowing tofu pieces to brown and crisp slightly. 
Add vinegar and teriyaki sauce, then stir fry until completely
absorbed.  Add lemon juice and stir fry 2 minutes longer. 

TOFU IN BLACK BEAN SAUCE

This recipe calls for deep fried tofu which you can make yourself or buy 
from an oriental store.  The black bean sauce and fermented black beans 
can also be found at most oriental stores.  Serves 3-4.

2 blocks firm fried tofu, in 3/4 inch cubes
3 cloves garlic, minced
2 quarter-sized pieces of ginger, minced
2 tbsp. oil
2 or 3 green onions, chopped green and white parts
1 tsp. fermented black beans, rinsed briefly in water to remove
        some of the salt, then coarsely chopped.
1 tbsp. black bean sauce
1 cup vegetable stock or water
1 tbsp. sesame oil

Heat oil in large skillet or wok. Add the ginger and garlic; saute for
about 20 seconds until the aroma "explodes."

Add the black beans and the green onion and saute for about 10 seconds.

Stir in the black bean paste and vegetable stock; mix well. Add the tofu
cubes.

Turn the heat down to maintain a strong simmer; cover and let cook about
20 minutes.  Add the sesame oil and give a brief stir.

Serve over rice.

Notes:
* I typically triple the black beans and black bean sauce, and double 
  the garlic and ginger.
* I usually don't add two tbsp. oil at the beginning---maybe one,
  or .5  plus .5 tbsp. sesame oil, then the rest of the sesame oil at 
  the end. The sesame oil does do good things for the dish, though--
  leave it in. 
* I also usually add mushrooms.

Servings

12

Cooking Time

30 min.

Difficulty Level

Average

Ingredients

4 cups buttermilk

15 cloves garlic, sliced

1 cup fresh rosemary leaves

2 tablespoons + coarse salt

2 tablespoons + freshly ground pepper

3 (3 lb.) whole chickens, cut into 8 pieces, with the breasts halved

Olive oil

Preparation Instructions

In a bowl, stir together the buttermilk, garlic, rosemary, 2 tablespoons salt, and 2 teaspoons pepper.

Lay the chicken pieces out on two or three baking sheets. Pour half the buttermilk mixture over the chicken; turn the chicken pieces over and pour the remaining buttermilk mixture over them. Refrigerate overnight, turning the chicken pieces now and then.

A half hour before cooking, remove the chicken pieces from the refrigerator. Preheat the grill and coat the grate with olive oil.

Remove the chicken pieces from the baking sheets, patting them dry with paper towels.

Grill the chicken breasts and drumsticks over direct heat for 10 minutes, being sure the skin side faces the heat. Turn and cook over indirect heat, covered, until a thermometer in the thigh reads 165 degrees F., about 15 minutes or so.

Grill the chicken wings over direct heat, turning frequently for about 15 minutes, or until cooked thoroughly.

Grilled Buttermilk Chicken

Buttermilk is essential for fried chicken, but as this recipe proves, it’s terrific for grilled chicken, too.

Chicken Vegetable Soup

Servings

6-8

Preparation Time

Approx. 5 minutes

Cooking Time

8 hours on Low Heat; 4 hours on High Heat

Difficulty Level

Easy

Ingredients

3 carrots, peeled and sliced

3 stalks celery, sliced

1 medium onion, chopped

2 lbs. boneless, skinless chicken pieces

Salt and pepper to taste

Hot water

Preparation Instructions

Peel and chop vegetables and put in crock pot.

Add chicken pieces, salt and pepper. Cover with hot water.

Put lid on crock pot and cook on Low Heat for 8 hours or on High Heat for 4 hours.