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For the Love of Soy ~
The Versatile Protein
Tofu is the queen of versatility of all soy products -- a great replacement for meat entrees, but also wonderful in items as diverse as sauces, salad dressings, puddings, pies, omelets and so on. It is made from the strained natural soy milk produced when cracked soybeans are cooked. A solidifier (like calcium sulfate) is added and then the soy milk is pressed into curds, forming a creamy white cheese.
Traditionally, tofu was added to soup broths or simply steamed and served with a soy sauce dip. Nowadays you can find it broiled, barbecued, deep-fried, or skewered. Use it to extend your meat loaf, egg or tuna salad, or breakfast scramble. It can also be made into your favorite cheese substitute, ricotta, or cream cheese.
Tofu is like a sponge, it will soak up the flavors of any food or sauce in which it is cooked. There are several types (firmness) of tofu, read more about it on my blog posting featuring soy & see the picture of the hearty stew below.
Tempeh is a fermented soybean cake originating in Indonesia that holds together when sliced and diced. The whole soybean is used instead of just the "milk" from the soybean (tofu). It is a complete protein & rich in phyto-nutrients. It is fermented, easy to digest, and does not contain phytates, present in soybeans, which can block the uptake of minerals in our system. Tempeh is delicious as an entrée, with a denser texture than tofu, & makes a nice addition to soups.
Click on the name of the dish below to view the recipe on my blog.
 
Sunrise Curried Tofu Stew Tempeh "Reuben"
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Upcoming Cooking Classes
at SBCC & Carpinteria
SB City College
Here are the classes I'll be teaching at SBCC Continuing Ed this Spring. Please note that the listings only display my married last name of "Lemagie"; they forgot to list "Landry" as well. For full descriptions or to register, see the online schedule or call 805-687-0812.
* Cooking Fresh from Farmer's Market
(2 separate classes - Sat. Apr 14 & Sat. Jun 16 9am-1pm)
* Smart Carb Cooking
(May 15 thru May 22 6-9pm)
* Cooking with Herbs & Spice
(Tuesdays May 25 thru June 12 6-9pm)
Carpinteria
Here are two separate classes (same topic but different menu in each one) that I'll be teaching at Carpinteria High School, & you are welcome to attend both. We start with a tour of the Farmer's Market at 5pm
* Cooking Fresh from Farmer's Market
(Thursdays Apr 26 & May 3 5-8:30pm)
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"Cooking Fresh from Ojai's Farmer's Market" at The Lavender Inn Sunday April 22, 12-3:30pm, Ojai
Let's tour farmer's market together to see what mother earth has to offer this time of year. Class limited to 12 participants. To reserve, please contact Ojai Culinary School at The Lavender Inn at 805-646-6635.
The class menu includes:
* Blood Orange Salad with Fennel & Olives *
* Spicy Fried Cauliflower with Yogurt Aioli Sauce*
* Arugula Salad with Sundried Tomatoes & Golden Balsamic Vinaigrette *
*Fresh Garden Quinoa Salad *
* Farmer's Market Surprise Fruit Dessert *
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