Cooking Lessons for Dad

Cooking Lessons for Beginners

Tofu Sour Cream and Chives

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Yield: 2 cups

Tofu Sour Cream and Chives

Ingredients

  • 1 12-oz. box tofu (soft, regular or firm)
  • 1/2 cup cashews, raw
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 2 - 3 tablespoons chives, dried

Instructions

  1. Place all ingredient in a blender except the chives.
  2. Blend for 1-2 minutes until smooth.
  3. Add the chives and blend on low just until they are mixed through, but not blended.
  4. Chill in the refrigerator before serving.

Notes

If you use firm tofu you may want to add some water (1/4 –1/2 cup) to thin the sour cream to the desired consistency.

Remember that the sour cream will continue to thicken as it chills in the refrigerator.

If you use refrigerated tofu packed in water, drain the tofu before adding it.

Adjust the chives to taste. You can also use fresh ones.

Do not over-blend the chives. If you blend them too much, the sour cream will turn green. You can also pour the sour cream into a container and then mix in the chives in with a spoon.

Great as a topping for potatoes, yams, beans, and Mexican food. Great as a dip for chips and vegetables. Excellent as a spread on sandwiches. I use it instead of mayonnaise.

This will last about a week in the refrigerator.

See a cooking demonstration of this Tofu Sour Cream and Chives recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Toast with Peanut Butter and Applesauce

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Yield: 1 serving

Toast with Peanut Butter and Applesauce

Ingredients

  • 1-2 slices whole grain bread
  • 2 tablespoons peanut (or almond) butter
  • 1/2 cup applesauce, no-sugar

Instructions

  1. Toast bread.
  2. Spread peanut butter over toast.
  3. Then spread applesauce over toast.

Notes

Delicious!

© Karen Breyer

 

Tahini Dressing

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Yield: 8 servings

Tahini Dressing

Ingredients

  • 1 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame tahini
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt

Instructions

  1. Mix ingredients in a blender. Chill until ready to serve.

Notes

Adjust seasonings to taste.

This dressing is used in the Quinoa Salad recipe found at Cookinglessonsfordad.com. Make this dressing within 24 hours of preparing the Quinoa Salad.

© Karen Breyer

 

Stove-top Long Grain Brown Rice

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Yield: About 3 cups

Stove-top Long Grain Brown Rice

Ingredients

  • 1 cup long grain brown rice
  • 1/4 - 1/2 teaspoon salt (or to taste)
  • 2 3/4 cup water

Instructions

  1. Add rice and water to a medium-sized saucepan.
  2. Turn heat on high and bring to a boil.
  3. Reduce heat to a simmer. Cover with a tight-fitting lid.
  4. Simmer for 45-50 minutes.
  5. DO NOT lift the lid while cooking.
  6. When finished, remove from heat, fluff with a fork, add salt and serve.

Notes

May add 1 tablespoon butter or oil to the pan when adding the salt if desired. It is healthiest to leave it out.

1 cup of uncooked rice makes 3 cups of cooked rice.

© Karen Breyer

 

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