Down to Earth Organic & Natural market is celebrating its 40th anniversary with the “Down to Earth Cookbook,” a collection of 40 recipes based on the most popular dishes from its deli and cooking classes, one for each year.
“We have thousands of recipes on our website, but these are the best of the best selected by three vegetarian chefs in our community outreach team,” said Frank Santana, the market’s marketing director.
The chefs adjusted recipes for home kitchens and tweaked them a bit as well — Santana explained that because Down to Earth’s recipes are proprietary, the versions published in the book are not exact replicas.
Find the cookbook at all Down to Earth locations — Honolulu, Kailua, Kapolei, Pearlridge and Kahului on Maui — starting Thursday for $19.95, or purchase online for $33.95 at balboapress.com, Amazon and Barnes & Noble.
Mock chicken salad is one of the most popular dishes at the Down to Earth Deli, simplified it to make it easy for home use. Enjoy it as a side, dip or inside a wrap.
MOCK CHICKEN SALAD
From the “Down to Earth Cookbook”
- 1 (14-ounce) block extra-firm tofu, drained and pressed
- 2 garlic cloves, minced
- 3 tablespoons soy sauce
- 3 tablespoons extra virgin olive oil
- 1 teaspoon vegetarian bouillon paste or 1 bouillon cube
- 1 carrot, grated
- 1 to 2 stalks celery, minced
- 2 tablespoons minced red onion
- 1/2 cup vegan mayonnaise
- 1 teaspoon Dijon mustard
Heat oven to 375 degrees. Line baking sheet with parchment. Cut tofu into 1/2-inch cubes and set aside.
In large bowl, combine garlic, soy sauce, olive oil and bouillon. Add tofu cubes and toss to coat tofu well.
Spread cubes in a single layer on baking sheet. Bake 25-35 minutes or until cubes are firm and slightly puffy. Remove from oven and let cool completely — at least 30 minutes.
Transfer tofu to a container, cover and refrigerate for at least an hour, up to overnight.
In a large bowl, mix carrot, celery, onion, vegan mayonnaise and mustard. Add cooled tofu to mixture and toss until well incorporated.
Serve in sandwiches, wraps or as a dip for chips or veggies. This salad can be kept refrigerated for 3-5 days. Serves 4 to 6.
Tip: The keyto delicious cooked tofu is pressing as much water as possible out of it before cooking. Here is a method for pressing tofu:
Line a plate with paper towels and place in kitchen sink. Put drained tofu block on plate and put another layer of paper towels on top. Put another plate or a cutting board on top and weigh down with heavy books or cans. Every 30 minutes or so, drain water that has been pressed out of tofu. Press for at least 1 hour. You will end up with a much firmer block of tofu. Pat dry.
To save it for cooking later, place in a plastic resealable bag, pressing out as much air as possible. This can keep in the refrigerator for up to five days.
Nutritional information unavailable.
