Posts Tagged ‘avocado’

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Grilled Smoked Paprika Tofu & Mexican Beautiful Katamari Balls

October 3, 2009

Day 1

I thought I would start this recipe off with an old story my white suburban mother would tell me growing up.

When the Romans entered Germany early in the 1980’s, each soldier only had a nickel to their name. Legend has it there were over 65,000 soldiers, they were all extremely malnourished, and starving. Being that none of them could eat on only a nickel, they decided to combine their fortunes, and feed everyone. They all made a circle formation in downtown Germany, and threw their nickels into the middle of the circle. The consensus was to take the nickels in bags to the closest butcher, and provide a great feast that’s tale would swim through the hills and valleys for all of time. The nickels only added up to feed about 40,000 of the troops, and the rest had to eat vegetables they found in the ground. Unfortunately, after the great feast (of all meat of course), all of their belly’s hurt, then they died. The 20,000 troops left, went onto win the war against the Germans, and became known as The Vegetarians. Now Vegan Mofo carries on the tradition, thousands of blogs, from all over the world, tossing in their….nickl….blogs and such. All in a belief that if we combine our powers, we can defeat the meat-eaters, and maybe one day stop explaining where we get protein from.

Throughout the day I was trying to think of what I wanted to make for Vegan MoFo day 1. I was really in the mood for Mexican, so I started there. I really like shapes, and pieces fitting in with other pieces. These pictures didn’t end up doing great justice, and the concept kind of got hidden and underexposed. None the less, it worked, and that was my main concern.

My idea was to take a lot of elements of mexican food that I love, and put them in a ball.  Kinda like the Katamari game.  Then to lay that ball in a layer of grilled tofu, and top it with a sauce.

For the Tofu :


First I carved half moons into the tofu with a melon scooper. Next I tossed the tofu in a container with some olive oil and apple cider vinegar. I blended Smoked paprika (a lot), garlic powder, onion powder, cumin, chili powder, salt and pepper in a mortar, and used it as a rub on the tofu. It sticks pretty well with the olive oil. They were placed on the grill for about 7 minutes on each side (spray the grill first with some grill oil spray), and laidon a bed of red lettuce.

For the Balls :


  • can of corn
  • 2 15oz cans of re-fried beans
  • small can of minced black olives,
  • mexican rice
  • tortilla chips (ground)

In a pretty big pan, pour in some olive oil, and some diced onions and corn. I let that cook for a while, brown it a little. In a separate pot, I made some Mexican rice (takes about 20 minutes for the rice, so maybe do that early on). After the rice, and the corn are cooked, pour the rice into the pan with the corn, and add a couple of cans of re-fried beans, and a can of finely diced black olives. Let everything cook for a little while, and add some garlic, salt and pepper too. Add some bread crumbs to thicken everything up, they will stay together better in the fryer. After its done, take it out, and put it in the fridge (or the freezer if you’re in a rush). Next make up the breading for the balls. To stick with the Mexican theme, I ground some tortilla chips in the mortar, very fine. After every things cooled off, roll the (corn, beans, rice etc.) concoction into balls the size of the half moons in the tofu. Next roll the balls around in the tortilla crumbs. Toss them in a deep fryer for about 2 minutes. I then placed them in the tofu, added some of my dads home made pico, (roma tomatoes, onions, garlic, jalepeno, cilantro, and salt) smashed avocado, and diced chili’s. I topped it with a Chili dill sour cream. Which consisted of tofuti sour cream, ancho chili powder, garlic powder, soy sauce, tons of fresh dill, salt and pepper. Yummy success! These balls were divine! (no homo)

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Stuffed avocados & grilled asparagus w/horseradish sauce

January 14, 2009

Did you read this article? Oh, you didn’t. Well let me just put it to you like this.  Avocados are gonna be 2009’s new gas prices. According to the article, the weather was hotter than normal last June, which means we’re all gonna be typing in green beans on the produce button in the u-scan lane’s. Not to mention, I accidentally read what some person named “don” wrote on the comment section below that made me puke a little in my mouth.

Don said…

I have not been buying any avocados anyway–because all the avocados ,tomatoes,and other produce are from Mexico—and I refuse to buy any produce from Mexico because from what I have read and heard –Mexico uses sewer water in many places to water the crops.

Now true, don could be that guy or girl, thats in the supermarket wearing a hemp purse, and patchouli, listening to Sigur Rós on his or her organic i-pod. Either way, I still thought about it while making tonights side dish. Being that avocados are practically gods handjob of the earth, I made them anyways.
Scoop the avocado out, carefully, and set it aside. Dice up the tomato and the avocado, and toss them in a bowl. Add 3 cloves of minced roasted garlic into the mix, and carefully mix everything. Put everything back into the avocado skins, and drizzle a generous amount of nutritional yeast over the top. Next add some salt and pepper, some smoked paprika. I drizzle some Tabasco sauce over the top, but that just if your feeling crazy. The Asparagus was cooked in a cast iron pan, with some vegan butter and garlic. The horseradish sauce was mixed together in a bowl :

1 cup of veganaise

2 tbls of horseradish

1 tbls of garlic powder

1 tsp of bragg (or soysauce)

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Lay it out and make it look pretty, I added some sriracha sauce too. Believe me you dont want people calling you a racist.

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I like big stacks and I cannot lie….

January 13, 2009

Ive been wanting to make something in a stack form for a while. I always see them in magazines I read, they always look really cool. This is a bed of spinach and pine nuts cooked in garlic, some olive oil, and bragg. The stack starts at the bottom with mustard broccoli mashed potatoes. On top of that is smoked, and pan seared tofu. The onions were sauteed in some vegan butter, garlic, and balsamic vinegar. Next is just a pan seared tomato in olive oil, with salt and pepper. A slice of avocado on the top, and a cumin sour cream on top (my dads idea) The cumin sauce is just some vegan sour cream, with a couple drips of thousand island, bragg, mustard, garlic and lime juice. Add some salt and pepper to taste. Then the green beans were just cooked in some olive oil, soy sauce, garlic, and some salt and pepper.