Sunday, April 17, 2011

Sesame and Soy

Inspired by Janice at Columbia Creations, I have a few unusual recipes for soy and sesame seeds (not together, though they are complimentary). I'm really excited to see how her sesame seeds grow-that's something difficult to purchase when your child is nut-allergic as they tend to be packaged in the same facilities as nuts. growing our own would certainly solve that problem. As for soy-that's a staple item in our house, so I have some experience that may be helpful.

First, the sesame seeds. My favourite candy from childhood is made of sesame. We always bought them individually wrapped in orange and brown cellophane bags-but I haven't seen those around in years. The recipe I'm giving here is very close.

Sesame Candy:
From Amish and Mennonite Kitchens, Good/Pellman

2 cups granulated sugar
1 cup honey (any flavour is fine (clover, buckwheat, etc.) but I wouldn't use the super-runny stuff for this).
1 tablespoon butter
1/2 cup water
2 1/2 cups
1 teaspoon baking soda
1 teaspoon vanilla (half a teaspoon orange blossom water is also excellent)

In a heavy saucepan combine sugar, honey, butter, and water. Cook to 290 degrees f. Being careful not to scorch the mixture (I use medium heat). Remove from heat and add remaining ingredients. Pour into a well-greased shallow pan (10x15x1). When partially cooled, mark cutting lines with a knife. When cold, break apart on indentations. Wrap pieces tightly in cellophane. Makes about 2 lbs.

Sesame Biscuits/Cookies:

These are wonderful, and so simple to make. I've posted them before HERE.

Now, the soy.

Vegetarian pot stickers are a nice way to use baked tofu and/or frozen edamame (soybeans). They are a bit of work, but they freeze really well-you might as well have a dumpling factory day and make them in quantity. Recipe HERE.

How about honey-mustard baked tofu in a bread roulade? Easier than dumplings, and filled with soy. Recipe HERE.

Sesame Baked Tofu (See! Sesame and tofu together!) HERE. This is the recipe I use for Asian dishes, and it really is the best one I've found. All the versions of baked tofu i do (mustard, paprika, barbecue) are all based on the recipe at Pro Bono Baker. I've been making it since she published it, and sometimes I can't believe I ever baked tofu another way. Hands, down-this is the best way to bake tofu I've tried (and I've baked quite a bit of tofu over the years).

I hope you find something you enjoy.

1 comment:

Janice said...

Tofu tomorrow!