Wednesday, June 29, 2011

Rosemary Smoked Tofu and Red Potatoes, Green Beans with Hazelnut Butter and Fig Reduction

Today is my blog's first birthday! Oh how they grow up so fast... *tear*
A year ago I started this blog because so many people were always asking me for recipes and I wanted to be able to share them with anyone who wanted to make delicious vegan food.
324 posts and over 800 recipes later, I think I made a pretty good indent in the vegan blog world. I hope to one day be celebrating my 5 and even 10 year blog anniversary with you guys. I always love suggestions or requests of food to make because sometimes it can get hard to not repeat old dishes or to come up with new ideas, so keep them coming!
For today's post I decided to re-do and re-work my very first post For the Love of Rosemary.

Rosemary and hickory smoked marinated tofu and potatoes served with green beans roasted and topped with homemade hazelnut butter and dried fig reduction.

Smoked Rosemary Tofu and Potatoes
1 lb extra firm tofu, drained and pressed for 30 minutes, sliced into 1/2" steaks
3 red potatoes, cut into wedges, each wedge pricked all over with a fork
3 garlic cloves, minced
1 shallot, minced
1/2 cup white wine
1/4 cup extra virgin olive oil
salt and pepper
1 stem of fresh rosemary
juice and zest of 1 small lemon
.6 oz fresh rosemary (one pack)
1 lb applewood chips

Combine the pressed tofu and potato wedges in a zip lock bag with the garlic, shallot, white wine, oil, salt and pepper, 1 stem of rosemary, lemon juice and zest. Press out as much air as you can and let marinate for at least 2 hours to overnight. I used a food saver bag and my machine to suck all the air out and it worked awesome to really push the flavors into the tofu.
Soak 4oz of fresh rosemary and wood chips in water for 30 minutes. Drain and prepare a smoker. Heavily oil the grates. Place the tofu and potatoes on the grates far away from the smoke, cover and smoke for 2 hours over medium-low.

Green Beans with Hazelnut Butter and Fig Reduction
1/2 lb green beans, ends trimmed
2 tbl extra virgin olive oil
salt and pepper

Preheat oven to 450 degrees. Line a sheet pan with foil and lay green beans on an even layer. Drizzle olive oil, salt and pepper on beans and toss. Roast in oven for 10 min or until slightly browned.

Hazelnut butter-
1/4c earth balance, softened
2 tbl shallot, finely chopped
1 tbl lemon zest
juice from 1/2 of a lemon
1/4c hazelnuts, toasted and chopped
salt and pepper

Combine all of the ingredients together and chill to firm back up.
Optional-Form a log wrapped in seran wrap to cut pretty discs once hard.

Fig Reduction-
3/4 cup roughly chopped dried figs
1 1/2 cup warm water
2 tbl maple syrup
1 cup apple juice
2 tbl balsamic vinegar

In a small pot, combine the figs, water, maple syrup. Bring to a boil and cook for 15 minutes until the figs are soft. Transfer figs and liquid to a food processor and blend until smooth. Strain.
Bring back to the pot and add the apple juice, balsamic and a pinch of salt. Bring to a boil, reduce to a simmer and cook for 15 minutes until reduced my half and it's thick and syrupy.

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