12
RECIPES
Tofu Car_r_ot Cur_r_y
Yield: 4 servings
This light curry is packed with fresh carrot flavor and a hint of tang and spice. Serve with tofu
or shredded chicken, rice, bean sprouts, and baby bok choy for a fulfilling meal.
Total Time: 30 minutes
1 pound fresh carrots
2 medium sweet potatoes (about 3/4 pound),
peeled
1 inch piece fresh ginger
1 garlic clove
1 apple, seeded
2 teaspoons olive oil
1 tablespoon Thai red curry paste
3 cups vegetable broth
1 cup light coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1 pound tofu, cut into cubes
Run carrots and sweet potatoes through the
low pulp screen, followed by ginger, garlic,
and apple. You should end up with about
1 cup of liquid.
In a saucepan, heat olive oil over medium heat.
Add curry paste and stir until fragrant, about
1 minute. Add carrot juice mixture and
vegetable broth and bring to a simmer. Stir in
coconut milk, lime juice, and soy sauce to taste.
Add tofu cubes and cook until heated through.
Serve warm.
Str_awber_r_y Vanilla Jam
Makes 4 half pints
This is a smooth jam that is always a hit with kids. Do seek out a vanilla bean, as it will give you
better flavor than extract.
3 pounds strawberries, washed and hulled
2 cups granulated sugar
1 vanilla bean, split and scraped
2 tablespoons powdered pectin
1 teaspoon lemon juice
Run the strawberries through the high pulp
screen. Measure out four cups of strawberry
pulp and pour it into low, wide pan that holds
at least 5 quarts.
Whisk the sugar, vanilla bean seeds, and
powdered pectin together and add to the
strawberry pulp. Place the pan over high
heat and bring to a rolling boil.
Cook the jam at a boil, stirring regularly,
for 15 to 20 minutes, until it thickens. Add the
lemon juice in the last five minutes of cooking.
When the jam has reached the set point, it will
form a thick layer on the sides of the pan.
Once the jam is finished, funnel it into clean,
hot mason jars. Wipe the jar rims and apply
new lids and rings. Lower the jars into a
stockpot of hot water just off the boil, making
sure that the jars fully covered with water.
Once the water returns to a boil, set a timer
for 10 minutes.
When the time is up, remove the jars from
the stockpot and place on a folded kitchen
towel to cool. Sealed jars are shelf stable for
up to a year.
