Pamela Toman

Rice Noodle Grapefruit Salad

Ingredients	Step
8 oz. rice noodles	Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks) tamari smoked paprika or liquid smoke sesame oil	Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits	Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh 1 clove garlic, grated 1 t. fresh ginger, grated 2 T. oil 2 t. Dijon 2 t. rice wine vinegar 1 t. sesame oil 1 t. agave nectar or honey ¼ t. salt Sriracha to taste	Blend into a dressing.
cucumber segmented grapefruit chickpeas black sesame seeds or flax seeds mint	Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen

Chocolate Syrup

A higher quality Hershey's syrup equivalent. Best to use at room temperature.

Great in egg creams (couple tablespoons of syrup in a cup, milk to halfway, seltzer to finish it).

Ingredients	Step
3/4 c. white sugar 1/4 t. kosher salt 1/2 c. water	Combine in small saucepan. Bring to boil over medium heat, whisking.
1/2 c. unsweetened cocoa powder, preferably Dutch-processed	Add cocoa powder while whisking. Whisk until smooth.
1 oz. (3 T) unsweetened chocolate, chopped	Remove from heat. Add the chopped chocolate and whisk until melted.
1 t. vanilla	Whisk in.
	Transfer to jar. Refrigerate.

Source: Genevieve Ko (NYT)

Buffalo Chickpea Wing-y Dip

Ingredients	Step
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry)	Mash well.
2 T mayo 2 T tahini	Add in. Salt to taste.
Frank's Red Hot	Add to taste.
pita chips carrots celery cucumber ranch dressing	Serve.

Source: Post Punk Kitchen

Curried Tofu Crumble in Pita Bread

Makes about 3 cups / 3 sandwiches.

Ingredients	Step
1 carton firm tofu	Crumble into cloth. Gather ends and twist to remove moisture. Turn into a bowl.
1/4 t. turmeric juice of 1/2 lime a few pinches of salt	Toss with tofu.
2 T. oil 1 heaping T. chopped ginger 1 jalapeno, seeded and minced 1 serrano, seeded and minced 1 heaping T. chopped garlic	Saute over medium heat for 2 min or less -- just until garlic begins to color.
2 onions, finely diced 1.5 t. ground cumin 1/4 t. cayenne 1/4 t. turmeric	Add. Cook, stirring occasionally, until onions soften.
2 Roma tomatoes, seeded and diced	Add. Raise heat; stir and cook until the tomato juice has disappeared.
	Lower heat and add tofu. Cook until tofu is heated through.
1/2 t. salt, or to taste	Season to taste.
3 T. cilantro, chopped 1/2 t. masala spice (optional)	Sprinkle atop.
pita or chapati yogurt (optional) chutney (optional)	Serve hot or at room temperature, with chapati or pita.

Source: This Can't Be Tofu

Ginger Sesame Marinade

Slice and thoroughly dry the tofu before applying marinade.

Ideally the marinade sits on ~1 lb. of tofu cut into ¼"-thick slices for at least 30 minutes (possibly in a gallon bag or even on the baking sheet), but you can also dip and then cook the tofu dominoes right away.

You can grill or bake the tofu (bake it on parchment for easier cleanup). Cook it until it is as dry as you prefer. You don't need to turn baked tofu while cooking, but you absolutely can.

Ingredients	Step
2 T. tamari 2-4 t. maple syrup 2 t. sesame or walnut oil 2 t. vegetable oil 1 T. ginger, finely grated 1-2 cloves garlic, finely grated 1 T. rice vinegar (optional)	Mix marinade.

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