Shawarma Tofu with Spicy Tahini Sauce

I really enjoy Middle Eastern Food, Greek Food, Italian, well you get the picture. I was flipping through the channels and ran across a cooking show featuring falafel and I started thinking. I felt “Tofu Falafel” wasn’t quite what I was going for, but shawarma, that might work. A little bit of searching, I came across a few tofu recipes and in looking at chicken recipes the spices were all similar. This combined with fresh warm pita and a tahini sauce or Tzatziki Sauce (cucumber with yogurt and dill)

Picture 032

Tofu Shawarma

adapted from The Essential Vegan

1lb Extra Firm tofu (I used Twin Oaks)

Marinade

2-3 cloves garlic, minced
1 Tbsp. coconut oil, melted
1 Tbsp. lemon juice, I used the zest as well
2 tsp. cumin
2 tsp. paprika
1 tsp. allspice (I omitted this, I really dislike allspice)
3/4 tsp. turmeric

1tsp dried basil

1tsp dried parsley
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. cracked black pepper
1/8 tsp. cayenne pepper

Stir together, adjust for heat to your liking.

Serve tofu with chopped lettuce, diced cucumber, tomato (I added a little red onion) as a salad or in a pita. Pita recipe to follow this week.

 

Advertisements

Key Lime Bars, Dairy Free

It is strange that I make dessert all of the time, but I don’t necessarily eat it. With a lot of friends and family with dietary restrictions, I am always looking for new ways to make a recipe. I started reading up on dairy substitutes and  egg substitutes. I came across an article with ideas for different ways to replace dairy, even sweetened condensed milk.

Off to the grocery store to find “Cream of Coconut”  which is different form coconut milk, just like condensed milk, most of the water has been removed. Supposedly a 1:1 substitution… well it was.

There was no real coconut flavor, I think the fresh Key Lime juice may have overpowered it. As you can see I also used coconut oil instead of butter in the crust.  I considered an egg substitute to make it completely vegan, but I 1 substitution seemed enough.

Dairy Free Key Lime Bars

(adapted from a Martha Stewart recipe)

  • 1 cup ground graham cracker crumbs (you could use GF )
  • 1/3 cup sugar (I used raw sugar)
  • 5 Tbs coconut oil, melted
  • 3 large egg yolks
  • 1 1/2 teaspoons finely grated key lime zest
  • 2/3 cup fresh Key lime juice (I chose to use fresh key limes, but the Nellie and Joes would work as well)
  • 1 can Cream of Coconut (14 ounces)
  • key lime slices for garnish

key lime 2

For the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and coconut oil in a small bowl. Press into an 8-inch square glass baking dish, tying to get it even. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.

For the filling: Put egg yolks and lime zest in the bowl of your mixer fitted with the whisk attachment. Mix on high speed until very thick, 4-5 minutes. Reduce speed, add cream of coconut (you will need to stir this first, it separates) in a stream, mixing constantly. Mix on high; mix until thick, about 3 minutes. Reduce speed and add lime juice, mix until combined.

key lime 1

Pour filling into cooled crust. Bake, about 40 minutes rotating dish halfway through. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).

You need to let the bars come up to temperature or dip the bottom of the pan in hot water to help loosen the crust from he pan before cutting.

Garnish with lime slices, and zest if  you have any left.