Tofu bacon - finally!

For months now, I have been meaning to try tofu bacon. Mel of Veganise This presented a detailed summary of how to make it, and she has used it successfully in so many dishes that I'm convinced it would improve just about any meal.

Johanna of Green Gourmet Giraffe has also discussed her approach to tofu bacon, and between the two sets of posts and recipes, tofu bacon has been right at the top of my Must Make Soon list.

One of the things that put me off making it sooner is that Mel's version includes liquid smoke in the ingredient list. I have yet to source liquid smoke, and in the end I decided to sub in paprika rather than put the recipe off any longer. Johanna had used smoked paprika and smoked salt as substitutes, and plain paprika seemed to work well here (although it may not be giving quite the same flavours).

I cooked the tofu in large-ish strips in a non-stick pan before cutting them up smaller for serving, which seemed to work well. Thinner strips would probably be crispier and more 'bacon' like, and both Mel and Johanna used grill pans rather than non-stick pans, which gave beautiful grill lines.

As for the dish? I paired the tofu bacon with a variation of the purple fried rice I made in April. This led to a very colourful and very tasty dinner that was probably quite similar to the fried rice with edamame beans that Johanna served with her tofu bacon.

Whatever way you serve it, and whatever recipe you follow, I highly recommend this form of tofu preparation!

Purple fried rice with tofu bacon

Adapted from Mel's tofu bacon and Johanna's tofu bacon variation

Similar to (but better than!) my previous version of purple fried rice 

Serves 3 - 4

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Ingredients

For the tofu bacon

350g firm tofu, drained and pressed

1/4 cup soy sauce

1/4 cup water

1 tbsp tomato sauce

2 tbsp maple syrup

1 tbsp nutritional yeast

1 tsp paprika

Spray oil, for cooking

For the fried rice

1 cup white rice, uncooked
1 onion, diced

3 purple carrots, peeled and thinly sliced

1 capsicum, diced

1/2 cup mushrooms, peeled and sliced

Method

Slice the tofu into long slices and press using your preferred tofu pressing method (mine is between tea towels under a pile of books).

While the tofu is pressing, combine the tofu marinade ingredients in a jug or dish and whisk to combine. Transfer the tofu strips to a shallow dish and cover with the marinade. Place in the regrigerator and allow to marinate for at least 4 hours (I only managed 4 hours), or longer (as per Mel's approach).

When the tofu is ready, heat a non-stick pan with oil or oil spray and cook the tofu strips until browned and slightly crispy. Set aside while you cook the rice; they will get crispier on standing. Cut into smaller squares before using.

Cook the rice according to packet instructions, until just cooked (I used white rice and cooked it on the stove top using the absorption method).

While the rice is cooking, stir fry the onion in a large non-stick pan until lightly browned (use oil to taste). Add the carrot, capsicum and mushroom and stir fry for a further 2 - 3 minutes. Add the tofu and rice and mix through. Keep over low heat, stirring occasionally, for another 5 or so minutes.

I think one of the other reasons I didn't prioritise making tofu bacon sooner is that I didn't think it could be that much better than the tofu preparation methods I already knew and liked.

I was wrong.

It really is better.

A lot better!

I don't know how it compares to traditional, meat bacon (which I've never actually eaten), but it was a huge hit with me and I enjoyed both the flavours (which were strong and smokey, despite my lack of liquid smoke) and the texture (which was crispy but not excessively so). Even Mr Bite paid it complements, and he is not a fan of all tofu preparation methods.

Definitely something to make again, with or without liquid smoke.

What is your favourite tofu preparation method?

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An overdue garden update...and coconut ice cream

It's been a while since I've mentioned my courtyard garden. There is a good reason for this: it's been a while since I've done any work in my courtyard garden.

The 'easy' bits have been taking care of themselves, but my vegetable patches have been waiting patiently to be turned over after our scorching summer finished off the tomatoes, corn, and capsicum that had been growing.

Before summer scorching...

I'm pleased to say that the update has finally happened.

In addition to new vegetables, we have a mandarin tree to complement the lemon that was bought in January. This has actually been around since April, with Mr Bite receiving it for his birthday from his mother.

The new vegetables include bok choi, Italian kale (!) and English spinach...

...and then beetroot planted in with some chives...

New flowers are also present, with some mona lavender already looking strikingly purple. I hadn't heard of this lavender variety before, but apparently it grows more shrub like and with smaller flowers than traditional lavender varieties.

All in all, a much happier situation than the dead and scorched, and then decomposing and soggy, scenario that has been present over the last two months.

On non-garden matters, the title of this post has already alluded to my latest Extremely Exciting Supermarket Discovery.

Coconut icecream.

There may have been squealing when I found this.

There may also have been considerable inner turmoil over how to justify the extreme price tag. Let's just say this won't be a regular treat.

However, as the first time I have ever had an opportunity to try coconut ice cream (even the non-canned varieties of coconut milk are hard to source in Perth), it was definitely coming home with me.

I have only tried a small amount thus far, but I was surprised at how creamy and ice cream like it is. It's certainly different to the soy vanilla ice cream that I more regularly buy, which I like, but does taste different to regular ice cream. Mind you, the soy vanilla ice cream probably has about half of the calories and fat of this, so perhaps the creaminess is understandable!

The fact that the ingredient list is beautifully simple - coconut milk, agave nectar, pure vanilla extract, vanilla beans and guar gym - is a bonus.

All in all, an exciting discovery indeed.

Any garden activities happening in your world? 
And have you tried coconut ice cream...or coconut yoghurt, which is still on my 'to try' (and 'to find') list?

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The split pea risotto that could have been, but wasn't, but also was

What, you may wonder, is the title of this post all about?

Let me explain.

Some time ago, I borrowed a number of cookbooks from my mother and photocopied recipes that I thought I'd like to make. The goal, at that motivated point in my cooking life, was to make one new dish from a recipe each week. Sunday night was going to be the night.

I did this for a while, but it seemed that we didn't like the new recipes as much as the old. Also, I seemed to have more dinner failures following recipes than I did when I made things up as I went along. It was all a bit dispiriting, especially as the recipe dishes tended to take longer to make.

The motivation passed, the photocopied recipes got put in my disastrous recipe drawer (yes, that one), and our dinners again became a mix of the random new and the safe old.

However.

One recipe still called to me, and that recipe was for spicy split pea risotto. It looked good, even in black-and-white photocopied form. It had normal ingredients. It seemed perfect for cooler winter weather.

On Sunday, I finally made it. I had such high hopes. They were moderately dashed.

This wasn't by any means a recipe fail, but there were definitely a few hiccups. Specifically:

• By risotto, I expected visible rice. The rice disappeared, something that, on reflection, isn't all that surprising when considering that the recipe only called for 1/2 cup (raw) rice. When mixed into 1 cup split peas and quite a lot of other vegetables, it was lost. If I make this again, I would leave the rice out of the split pea mix and serve it separately.
• By spicy, I expected more noticeable flavours. In fairness, they developed overnight and the leftovers were great for lunch, but on the first night there wasn't much 'punch' to this dish.
• I dropped the lid to our (very expensive) Scanpan saute pan on the floor whilst making this. It shattered.
• I was using the lid to our (very expensive) Scanpan saute pan because the lid to our large saucepan had previously been dropped on the floor, by me, and shattered. The latest breakage left us without any lids to use for large dishes. 

If we look past those things, this gave a moderately enjoyable dinner and some highly enjoyable lunches, so it's not all bad. Just a bit risky, for the moment, to walk with bare feet in my kitchen.

Split pea risotto

Makes 4 serves

Requires a bit of advance preparation and time near the kitchen

Adapted from a recipe in a cookbook of my Mum's, which I, terribly, failed to reference

Print recipe

Ingredients

1 cup yellow split peas

~1 tbsp oil

1 large brown onion, finely chopped

1 clove garlic, finely chopped

1 tsp ground ginger

1 tsp ground cumin

1 tsp garam masala

1/2 tsp ground tumeric

2 medium tomatoes, peeled and chopped

1 small zucchini (or 1/2 large), chopped

1 large potato, chopped (see note below about future adaptations)

1/2 cup basmati rice (see note below about future adaptations)

2 1/4 cups vegetable stock

1 tbsp lemon juice

Method

Place the split peas in a medium bowl, cover with cold water, and then cover the bowl with plastic wrap. Leave to stand for at least 8 hours - I set mine up in the morning and then used them that night.

When the peas have stood, drain them and set aside. Heat oil in a large saucepan and cook the onion, garlic and spices, stirring until onion is soft.

Add the tomato, potato and rice and cook, stirring for about 2 minutes.

Add the stock and lemon juice, and then the zucchini. Reduce the heat and simmer for 30 minutes, covered, stirring occasionally.

Add the drained split peas and simmer for another hour, covered, stirring occasionally. Before serving, the split peas should be tender and most of the liquid absorbed.

Don't drop your glass lid on the kitchen floor.

Future adaptations

In future, I would use 2 potatoes instead of 1, and cook the rice separately as a side dish.

This wasn't how I imagined, and it wasn't as smooth a cooking process as I had hoped. It did, however, redeem itself in the leftovers and I can see possibilities for a future re-run. In addition to the adaptations noted above, I think in future I would try to make this a little in advance - earlier in the day, or even the day before, so that the flavours can develop.

For now, though, I'm waiting on the delivery of a replacement Scanpan lid.

Have you broken anything recently? Please tell me I'm not the only one!
And where do you stand on split peas and their 8 hours soaking time?

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Vegan lemon slice for a modern afternoon tea

Have you been watching the Diamond Jubilee celebrations in London? I hadn't thought much about them in the lead up to this week, but the news footage over the last few days has drawn me in. I found the progression of boats on the Thames particularly impressive, along with the general atmosphere of celebration in London and across the country. Even my grandparents, who aren't royalists by any stretch of the imagination, have decked out their house in East Sussex with flags and decorations. I guess 60 years doing one job is an impressive feat, royalty or not!

I suspect the Queen partakes in traditional afternoon teas, with scones and dainty sandwiches and perhaps some iced bun or small cakes. I had vaguely thought of making scones to honour her jubilee this week, mostly because I have been meaning to make them for some time and this seemed like as good an occasion as any. However, I am still obsessed with lemon, and after my recent bookclub lemon tart I have been thinking of ways to justify more lemon desserts.

I settled on this lemon slice. Slightly less decadent than tart, it is easy to justify as an afternoon tea snack. The lemon topping is the core component, with the flavours being strong and both sweet and tart. The base is more laid back, just barely sweet, and uses oats rather than standard flour. I found that the combination of the sweet topping and less sweet base worked well, and it helped to avoid the overpowering sweetness that I tend to associate with commercial lemon slices.

I'm not sure if it would be fit for a queen, but it is certainly proving to be fit for me.

Lemon slice

Adapted from the lemon almond torte in The 100 Best Vegan Baking Recipes

Vegan

Makes 1 loaf tin of slices - about 14 small pieces - with some lemon topping left over

Print recipe

Ingredients

For the base

1 cup oats

1/4 cup sugar

2 tbsp non-dairy spread, margarine or butter, melted

Up to 1 tbsp water, as needed

For the lemon topping

1/4 cup flour

1/4 cup cornstarch

1 cup sugar

1 cup water

Juice and rind from 1 large lemon - about 1/2 cup lemon juice and 1 tsp grated lemon rind

Method

For the base

Preheat the oven to 180'C.

In a food processor, process the oats until crumb-like in texture (see above picture). Combine with the sugar and melted butter and mix well to combine. Add some water if necessary to bring the mixture together.

Line a loaf tin (or small square tin) with baking paper and press the base mixture into the bottom. Bake for 10 - 15 minutes, or until golden.

For the filling

While the base is baking, combine the flour, cornstarch, sugar and water in a medium saucepan. Whisk together and then bring to the boil whilst stirring constantly. Then lower heat and continue to stir until thickened, about 5 minutes.

When the mixture has thickened, mix in the lemon juice and zest and leave over low heat, stirring regularly, for a further 2 to 3 minutes. The mixture should start to bubble in the centre.

Remove filling from heat and pour into a bowl. Leave to cool, stirring occasionally.

To make the slice

When the base and filling have cooled, pour most of the filling (about 3/4 of the mix) over the base, and then set in the fridge for 2 to 4 hours. Slice before serving.

The remaining mix can be frozen for later use (and is enjoyable from the freezer, as it doesn't set solid) or used as lemon spread for other products.

I made the lemon topping for this slice thicker than the filling of the recent lemon tart, as I was aware that the base wouldn't provide much of a crust to hold the topping in place. It seemed to work well, and I have found the slice to pair nicely with strawberries, plain yoghurt, or just a cup of tea.

What are you enjoying for afternoon tea at the moment?

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Homemade raisin bread

Over the last few months, we have been working our way through the River Cottage Everyday series. I think this was broadcast on the ABC some time ago, but our TV viewing is done entirely through a digital recorder and is almost always many months behind.

Whenever it was shown, this series has become one of my favourites, with each episode focusing on a meal such as breakfast or lunch, or a food group such as fruit, vegetables or bread. The whole River Cottage philosophy is one that I love, with Hugh Fearnley-Whittingstall focusing on real, whole foods, grown ethically and sustainably, and served in season. The Everyday series had the aim of drawing people back to everyday foods in an easy but whole-food way.

Last week, we watched the 'bread' episode of the series. I think it is no coincidence that today I spent some time in the kitchen making this.

Hugh Fearnley-Whittingstall has some influence.

This is a recipe that requires a bit of advance planning, but the actual preparation time (as opposed to rising / cooking time) isn't huge. It also yields results that are well worth the time put in.

All in all, just perfect for a Sunday with few fixed commitments.

Homemade raisin bread

Makes 2 loaves - I put one straight in the freezer.

Requires some advance planning, but can easily be fit around other things.

Inspired by High Fearnley-Whittingstall's River Cottage Everyday episode on bread.

Print recipe

Ingredients

400g strong white baker's flour

300g wholemeal flour

10g salt

1 sachet (7g) instant yeast

450ml warm water

2 tsp mixed spice

150g (1 generous cup) sultanas (or currants, or raisins)

Optional: 1 - 2 tsp sugar (I didn't do this but it would make the product more like a commercial fruit bread)

Plain flour, extra, for dusting

Method

Put the flours, salt and yeast into a mixing bowl. Pour in the warm water and mix to a dough. Turn out on to a floured surface and knead until smooth and elastic, about 5 - 10 minutes.

Put the dough into a large mixing bowl that has been sprayed with oil spray. Cover with a damp tea towel and leave in a warm place for 1.5 - 2 hours, until risen to approximately double the original size.

Turn the dough onto a floured surface and knead again, knocking out the air, for about 5 minutes. Knead in the sultanas and spice then divide into two loaves.

Place the loaves on baking trays lined with baking paper, cover, and leave for a further 1 - 1.5 hours, until risen to approximately double their original size.

While the loaves are rising, preheat the oven to 190'C. When risen, bake the loaves for 30 - 35 minutes, until slightly golden and they sound hollow when tapped on the bottom.

After initial rising

Before second rising

After second rising

This wasn't as sweet as supermarket raisin bread - thus my note about the optional sugar - but it was immeasurably more rewarding to eat. The crust was crustier and the interior 'rougher' (I mean that in a good way), giving a fresh, slightly chewy bread that is studded with bursts of sultana sweetness.

Delicious plain, paired with a cup of tea, or spread with jam.

And as a bonus, there is that second loaf in the freezer for weeks when I can't spare hours for the kitchen.

I know many bloggers out there routinely make their own bread - are you in that category? Do you have a favourite type to bake?

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Fortnightly Fitness Fridays - I ran for a reason

Last Sunday I ran the 14km Run for a Reason race in Perth. This is the third year that the race has been held, and it provides Perth with a second fun run option outside of the City to Surf in August.

This was the first time I have run this course, and only the second time I have run any formal running event. The first was the 2009 City to Surf, a 12km course, which was about 18 months after I got into running. In early 2008, I had plenty of stamina for low and moderate intensity exercise, but couldn't have run even 2km.

The City to Surf race was the best run of my life. I ran faster than I had been running in training (averaging about 11.4km / hour), I loved the atmosphere and the thrill of running on roads that were closed for the event, and the 63 minutes of running time just flew by.

I don't know how it ended up being 2.5 years from that race to this one (injuries had something to do with it, but not all), but  I'm glad to have finally done a second formal run.

Despite that, if the City to Surf face was my best run ever, it has to be said that this may have been one of my worst. After getting up at 6am and leaving for the train station at 6.30am, my plans to arrive in good time were thwarted by a lack of shuttle buses from the city train station to the start of the race (about a 5 minute bus ride). There were thousands of people queuing for buses and no where near enough to get us all shuttled across in a timely manner.

By the time I got to the starting grounds, it was 7.45am and the race started at 8am. I still needed to brave the bathroom queues and throw my bag at the bag collection area, and it ended up being 8.01am as I came out of the toilets. The first running group was just heading off, and I was meant to be in the second group.

Suffice to say, by the time I made it across the starting line, I was pretty frazzled. In fact, my anxiety system was firing at full speed. The plan to stagger the start by speed groups also fell apart, as many people were in the same position as me and hadn't made the start line for their allocated group. Conversely, a number of walkers seemed to have set off with the first, 'fastest' group, so my first few kilometers were spent trying to overtake walkers whilst being overtaken by faster runners trying to get out to the front.

I ran the first 2 kilometers at an average of 12km / hour, which is about 2 km / hour faster than the speed I was aiming to average for the full race. I knew I was going out too fast but it wasn't until 10 minutes in that I managed to moderate that down.

Indeed, after the stressful start, it took me until the 8km mark to settle into a steady pace and actually feel at home with the running and my breathing. I had expected the first half of the race to be easy and the second half more challenging, but it was definitely the other way around.

I'm in this picture, but so are about a hundred other people...

I also found that my usual strategy of running on an empty stomach, something resulting from all of my exercise being done first thing in the morning, didn't generalise so well to the slightly longer run with the travel time before hand. I felt quite nauseous in the last 2 kilometers, and I think that can be blamed on lack of fuel. Lesson learnt: if I want to run more than 10 - 12km, I need to eat, not just drink, first!

Despite these challenges, the run could also be called one of the best in my life. I have never run 14km before, in race form or otherwise, with my longest previous race being 13km. The atmosphere was great, and the route was a good one. Cheerleaders and music along the course were pretty fun too. Most importantly, I did run it, despite it being hard. I'm pretty proud of that.

In the end, I even hit the time I was hoping for, averaging 10.12 km / hour to finish in 1 hour and 23 minutes (plus 8 seconds, if we're being specific). Clearly I ran some kilometers pretty slowly, given the speedy start!

The rest of Sunday was spent in a semi-exhausted state, eating a whole batch (!) of pikelets, and reading in the sunshine. By Tuesday I was pondering when I could next run a race, and I'm already thinking alone the lines of "Just another 7km and you could run a half marathon!".

These pikelets, with yoghurt and thawed frozen strawberries.

Picture many more pikelets over the course of the day.

If you're a runner, do you run races regularly or are you like me and pretty inconsistent? What would be your best and worst runs?

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