Tomorrow, August 21, I will be presenting a cooking segment on how to use miso on More At Midday for WSMV TV Channel 4 in Nashville at 12:30PM CDT. On the menu will be Lemon Agave Miso Salad Dressing with fresh basil from the garden.
Leave a Comment August 20, 2009
Join me at 12:15 PM eastern time, Monday July 27 on Martha Stewart Living Radio Sirius Channel 112/ XM Channel 157 where I will be interviewed on the “Everyday Food” Program. The topic will be “Meatless Burgers”.
Leave a Comment July 23, 2009
Classes have already started here in San Crisotbal, but I will post the menus here for the previous week and the remaining week starting today.
Estamos en la segunda semana del CURSO VEGETARIANA en La Casa del Pan Papalotl, 55 Guadelupe, San Cristobal. ¡Ven a vernos!
Martes 3 Febrero
Sopa de Miso con Udon o Soba
Brócoli con Ajonjolí
Setas Asadas con Tofu, Jengibre y Tofu, con Arroz
Budín de Camote con Leche de Coco
Miércoles 4 Febrero
Sopa Alubia con Chipotle
Ensalada de Quínoa
Tempeh Frito con Aceite de Coco
Calabacita Asada
Panqué de Jengibre “Gingerbread”
Jueves 5 Febrero
Sopa de Coliflor con Miso
Dahl como platillo principal con Chutney de Mango, Yogurt de Soya y Arroz
Papas con Cúrcuma (Jeera Aloo)
Budín de Coco con Limón
Viernes 6 Febrero
Sopa de Porcini con Papas
Ensalada de Tempeh
Tofu Asado Especial
Acelgas con Cebolla Caramelizada y Tofu o Queso Fresco, con Salsa de Chile
Tortillas del Comal
Barras de Guayaba con Chía
Sábado 7 Febrero
Hummus de Ajo Asado (como Platillo Principal)
Hummus de Garbanzo Germinado
Salsa de Tahini con Tofu
Pan Pita
Ensalada de Pepino con Hierba Buena
Mousse de Chocolate con Naranja
Lunes 9 Febrero
Gazpacho de Pepino
Ensalada de Quínoa con Vegetales de Temporada
Aioli de Tofu
Papas Tiernas Rostizadas
Pay de Coco
Martes 10 Febrero
Sopa de Haba con Nopal
Salsa de Cacahuate Africana con
Vegetales de Temporada en su Jugo
Arroz Jazmín al Vapor
Mango con Salsa de Zarzamora
Miércoles 11 Febrero
Crema de Camote Anaranjado
Palitos de Tempeh Marinados con Miso
Vegetales Asadas (o Al Vapor)
Tortillas de Maíz
Ensalada de Lentejas Germinadas, con Tofu
Pastel de Piña Invertido
Jueves 12 Febrero
Sopa de Miso con Verdura y Tofu
Hamburguesas de Nuez, Tofu y Chía
Ensalada de Papas, Vegana
Pudín de Mame con Coco
Viernes 13 Febrero
Lasaña de Berenjena con Camote Anaranjado
Baguette de Ajo con Miso
Ensalada de Arrúgala y Lechuga
Aderezo de Limón con Miso
Budín de Chocolate con Leche de Coco
5 Comments February 9, 2009
I have been invited to present again at Vegfest 2009 in Seattle at the Seattle Center, March 21 and 22. This is always a fun and tasty event–more information coming as it is available. For the week following this event, I will be offering classes at the Puget Consumer Co-ops in the area.
1 Comment November 19, 2008
My Spring class offerings at Puget Consumer Co-ops in the Seattle area are now scheduled. The title of the class offered this time is Soyfoods on the Table: Creative Cooking with Miso, Tofu and Tempeh. I have had many requests to expand the classes to include more of the different available soyfoods, so here they are! The menu for this class is: Marinated Tempeh Sticks, Tofu Beet Burgers (using chewy frozen tofu), Miso Roasted Garlic Bread, Fresh Spring Salad Greens with Louise’s Lemon Miso Salad Dressing, and Tofu Coconut Cream Pie, all vegan dishes. This will be another tasty one!
The classes will are scheduled right after the VegFest at the Seattle Center on March 21 & 22, at which I will also be presenting. For more information and to sign up for the classes, check the PCC website.
Soyfoods on the Table: Creative Cooking with Miso, Tofu, and Tempeh with Louise Hagler
Monday March 23, West Seattle, 6:30 to 9PM
Tuesday March 24, Greenlake, 6:30 to 9PM
Wednesday March 25, Edmonds, 6:30 to 9PM
Friday March 27, Issaquah, 6:30 to 9PM
Saturday March 28, Redmond, 3 to 5:30PM
1 Comment November 19, 2008
Dave Fuller hosted me on his Health First Radio Show on CFIS Radio, Prince George BC on November 17, 2008.
Leave a Comment November 19, 2008
I will be interviewed tonight, August 30, 2008 on Dave Dickson’s show on CFAX Victoria, BC 1070AM on the dial. Y’all listen in!
Leave a Comment August 30, 2008
I am offering free classes to be followed by book signing and a reception at Whole Foods in Frankilin, Tennessee on August 19 and September 2 at 6PM. The class on August 19 will feature 3 recipes from the the recently released Tofu Cookery 25th Anniversary Edition: Stir Fried Summer Vegetables with Tofu Aioli, Tofu-Cucumber Finger Sandwiches, and Korean Barbecued Tofu. I will post the menu for September soon.
To reserve a space for the classes call 615 778 1910.
1 Comment July 29, 2008
Today I am preparing for a cooking segment to air on WSMV Channel 4, Nashville, More at Midday program at 12:30PM, tomorrow, July 29. I will be demonstrating the quick, easy, and yummy Chocolate Peppermint Velvet Pie from my newest cookbook, Tofu Cookery 25th Anniversary Edition. This is one of my favorite recipes to serve to tofu skeptics–if you don’t tell anyone there is tofu in it, most people cannot tell. This versatile pie can also be made with vanilla, almond, or coffee extract to vary the flavoring for the chocolate. It can also be used for vegan ganache or truffles by adding more chocolate chips to the mix. I will be making the pie with agave syrup to help keep the glycemic index down. Agave syrup or nectar comes from the Mexican agave plant, the same plant from which tequilla is made. It has been approved as a sweetener by the American Diabetic Association. The tofu for the pie is from Farm Soy, here on The Farm (farmsoy.com), a small local soy dairy. I hope to post the video segment on my website. The recipe follows:
Recipe from TOFU COOKERY 25TH ANNIVERSARY EDITION by Louise Hagler
Chocolate Peppermint Velvet Pie
Yield: 8 to 10 servings
1 (8-inch) graham cracker pie crust, prebaked
1 pound firm regular tofu (at room temperature)
2/3 cup granulated sweetener of your choice
1 teaspoon peppermint extract
6 to 12 ounces semisweet chocolate chips
Process the tofu, sweetener, and peppermint extract in a food processor until smooth and creamy. Place the chocolate chips in a small microwave-safe bowl or measuring cup and warm in a microwave oven on high power for about 1 minute, until they just start to melt. Stir the softened chips until all of them are melted and in the mixture is smooth. Alternatively, the chocolate chips may be melted in a double boiler over simmering water. Pour into the food processor with the tofu mixture and process until smooth, creamy, and thoroughly combined.
Pour into the prebaked crust and smooth it out with a spatula or shake carefully side to side to fill the crust evenly. Chill for 4 to 12 hours before serving, or freeze until solid for a chilly frozen dessert. Let the frozen pie thaw for about 15 minutes before cutting.
1 Comment July 28, 2008
I have been creating and enjoying vegan and vegetarian cuisine for over 40 years, with 7 cookbooks in print currently. I will be sharing my progress with you here shortly.
Visit LouiseHagler.com to find out more.
1 Comment July 12, 2008