• Choose a category
• All
• Classic-Fiction

1 1/2 cups any color or flavor miso paste

1 Gently wrap the drained tofu in a clean kitchen towel and lightly squeeze out some of the remaining moisture.

2 Spread a 1/4-inch-thick layer of the miso on a dinner plate and place the tofu on top of it; be sure to make the layer large enough to accommodate the entire block of tofu. Spread the rest of the miso all over the tofu completely. Don’t leave any tofu visible, because it will spoil if left uncovered.

3 Cover the tofu with a clean kitchen towel or cheesecloth, place in a sealable container, and set in the refrigerator for at least 8 hours and up to 3 days. The longer the tofu sits, the stronger the miso flavor will become.

4 When the tofu is ready, scrape off the miso. The tofu cheese can be crumbled on salads or vegan pizza, or sliced and eaten on crackers or toast. You can save the leftover miso for another use, such as for soup or dressings.

5 Gently rinse the tofu in cold water. Store any unused cheese in an airtight container for up to 2 days.

Per serving: Calories 180 (From Fat 82); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 1,265mg; Carbohydrate 12g; Dietary Fiber 2g; Protein 16g.

Tofu Sour Cream

This sour cream substitute is excellent for dipping chips and carrots or drizzling over burritos and chili — and the best part is that it’s guilt free!

Preparation time: 10 minutes

Chilling time: 1 hour

Yield: 1 1/2 cups

One 12.3-ounce package of silken tofu, drained

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

3 teaspoons ume vinegar or apple cider vinegar

1 teaspoon agave syrup

1/2 teaspoon miso paste

1 clove garlic, minced

1 Place all the ingredients in a blender or food processor and process several minutes, or until very smooth and creamy. You can serve the sour cream immediately, but it tastes best when refrigerated for at least 1 hour before serving. The sour cream keeps for 2 days if refrigerated in a well-sealed glass container.

Per serving: Calories 17 (From Fat 10); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrate 1g; Dietary Fiber 0g; Protein 1g.

Homemade Pickled Vegetables

Naturally fermented foods, including pickles, can help the body to digest heavy, fatty meals — and they’re delicious! Used in most ethnic cuisines, pickles add zest and texture variety to your menus.

Preparation time: 15 minutes

Chilling time: 12 hours or overnight

Yield: 3 cups

2 cups water

2 tablespoons umeboshi vinegar

1 tablespoon brown rice vinegar

1 tablespoon salt

1 clove garlic, minced

4 cups mixed vegetables (choose from red cabbage, radishes, red onion, string beans, cucumber, cauliflower, carrots, or celery)

1 Combine the water, vinegars, salt, and garlic in a large saucepan. Bring to a boil over high heat and then remove from the heat.

2 Place the vegetables in a glass jar just large enough to hold them.

3 Cool the liquid mixture, or “brine,” and then pour it into the jar with the vegetables. Cover with a tight-fitting lid or plastic wrap held on tightly with a rubber band around the mouth of the jar. Refrigerate overnight, or for at least 12 hours.

4 These pickles will keep for up to 3 weeks in the refrigerator.

Per serving: Calories 25 (From Fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1,163mg; Carbohydrate 6g; Dietary Fiber 2g; Protein 1g.

Carrot Ginger Dressing

This dressing has a spicy kick paired with the natural sweetness of fresh carrots. Drizzle it on a simple green salad, or dress up your steamed veggies or cooked grains with a nice dollop. The dressing will keep fresh in your refrigerator for up to a week.

Preparation time: 10 minutes

Yield: 8 servings

1/2 pound carrots (about 3 medium carrots), grated

1/4 cup water

1/4 cup white rice vinegar

3 tablespoons peeled and minced fresh ginger

1 tablespoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)

1 tablespoon toasted sesame oil

1 shallot, chopped

1 tablespoon mirin (rice wine)

1/2 cup extra-virgin olive oil

1 In a blender, combine the carrot, water, vinegar,