OLD BAY TOFU CAKES
From the Concious Cook cookbook by Chef Tal Ronnen. Chef Tal serves these with pan roasted summer vegetables, horseradish cream, apples, and beets. UUMMMM!! Prep. time includes cooling time.
Provided by Kim Petro
Categories Vegetable
Time 1h3m
Yield 12 tofu cakes, 6 serving(s)
Number Of Ingredients 17
Steps:
- Place a small saute' pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute.
- Add the oil and heat for 30 seconds, (do not let the oil smoke).
- Add the onion and carrots and saute' 3 to 5 minutes.
- Add the garlic, saute 1 minute.
- Set aside to cool.
- Hold the nori sheet with tongs, toast it by fanning it over a low flame, be sure to toast of the sheet.
- Break the nori sheet and place it into a grinder, pulse until powdered.
- Crumble it as finely as possible, either with your hands or a motar.
- Place the onion mixture, nori powder, 1 tablespoon sea salt and the remaining tofu cake ingredients into a food processor,.
- Pulse until combined but still chunky.
- Transfer to a bowl, cover and refrigerate 30 minutes.
- To cook the cakes:.
- In a shallow dish stir together the bread crumbs, Old Bay and 1 teaspoon each salt and pepper. Pour the soy milk in a seperate bowl. Using your hands make 12 small cakes from the tofu mixture. Dip both sides in soy milk, then into bread crumbs, coating well. Place the cakes on a baking sheet lined with parchment paper. Refrigerate 30 minutes or until firm.
- Place a small saute' pan over medium high heat. Sprinkle bottom with a pinch of salt and heat 1 minute. Add the oil and heat 2 minutes.
- Saute' the tofu cakes until browned on both sides, 2 to 3 minutes on each side.
OLD FASHIONED COCONUT CAKE
Basic 1-2-3-4 cake with a replacement of 1 cup canned, unsweetened coconut milk instead of regular milk. Paired with a delectable and delicious Swiss meringue buttercream icing...oh my!
Provided by Darla Cecil
Categories Desserts Cakes Coconut Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
- Sift flour, baking powder, and salt together in a separate bowl.
- Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
- Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
- Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
- Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
- Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 71.2 g, Cholesterol 108.6 mg, Fat 36.9 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 21.3 g, Sodium 343.8 mg, Sugar 48.6 g
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
OLD FASHIONED POTATO CAKES
This is one of those recipes where the result is never quite the same, but always good. My grandma makes these for me whenever she has leftover mashed potatoes. She usually just puts in a bit of this and a bit of that, but I have tried to provide accurate measurements. Go ahead and make if you do not have quite the right amount of some ingredient.
Provided by MsLizze
Categories Lunch/Snacks
Time 15m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 7
Steps:
- Spray a frying pan with Pam, and heat over medium.
- Combine all ingredients.
- Drop into patties into the pan.
- Brown patties on both sides.
- Serve hot.
Nutrition Facts : Calories 152.7, Fat 3.2, SaturatedFat 1.1, Cholesterol 107.8, Sodium 497.7, Carbohydrate 24.6, Fiber 1.8, Sugar 1.8, Protein 6
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