I’ve got two – count ‘em – two treats for you today! Maybe even three!

I was on the web recently, looking at platform beds for my new space-age foam mattress, when I was struck by an idea for another frozen and healthy concoction (it happens that way, sometimes), and inspired by the new Flickr group,

created by Elle and Heather, I give you treat number one:

Vegan Blueberry “Ice Cream”
(makes about 1-1/2 pints)

Ingredients:

1 dry pint blueberries
1/2 cup agave nectar (divided) -or-
1/2 cup sugar (divided)
1 cup soy milk
1 cup silken tofu
1 tsp. vanilla
pinch of salt

Preparation:

Make the blueberry syrup at least one hour before preparing the base.

Wash the blueberries, removing any stems in the process. Do not dry.

To make the syrup: In small saucepan over medium heat, combine the blueberries and 1/4 cup agave nectar or sugar. Bring to a boil, and allow to cook and reduce for about 20 minutes. Remove from heat, transfer contents to a heat-proof container, and refrigerate. You should have about 2/3 cup of blueberry syrup. When the syrup is completely cooled (it doesn’t have to be cold – just room temperature is fine), make the “ice cream” base.

To make the base: In a medium bowl, whisk together the soy milk, silken tofu, remaining 1/4 cup agave nectar or sugar, vanilla, and salt. Transfer this mixture to the bowl of your ice cream maker and freeze according to manufacturer’s instructions.

Put the now-soft ice cream into an air-tight container and mix in the blueberry syrup. Cover and freeze – minimum an hour or two.

So, if you’re vegan, vegetarian, flexitarian, diabetic, or just want a sweet, frozen sump’n-sump’n on a hot summer day, that won’t kill your diet and might actually be >gasp!< healthy, give this a try while the blueberries are in season!

I promised you a second treat, didn’t I? I don’t think you’ll be disappointed…

I was contacted recently by CSN Stores – you know, the hugely popular web company with over 200 internet stores that carry everything from patio furniture to (my personal fave) Cookware.com? They asked if I would like to give you – my dear, dear readers – a gift certificate for $50! Think about it – $50 to spend anyway you like in any of those 200 stores! It’s like Christmas in June, isn’t it? I said, “Heck, yeah! My readers deserve a little something special!” Because I love my readers. All of my readers. So I know you won’t be mad when I tell you that only those of you with U.S. and Canadian shipping addresses can play. Sorry!

And because I love you, I’m going to give you several ways to win:

First way, go to CSN and find something you’d love to blow $50 on, come back here and leave a comment about it.

Second way, follow me on Google Friend Connect (over there in the sidebar), and leave another comment that you did.

Third way, follow me on Networked Blogs (also over there in the sidebar), and leave another comment. If you already follow me on Google Friend Connect and/or Networked Blogs, leave a comment for each one that you do.

Fourth way, tweet about this giveaway on Twitter and/or mention it on Facebook, then come here and leave the link to your tweet or mention in another comment. You can tweet and FB everyday – but only comments about tweets and mentions with links will be counted. Above all, make sure I have a good e-mail address for you – if I can’t contact you within 3 days after the end of this giveaway, I’ll choose a new winner.

Fifth way, “Like” Flamingo Musings on Facebook, and of course, come back and leave a comment that you’re a “liker” (I really hate that… What was wrong with “fan,” anyway?). Again, if you already like Flamingo Musings, please leave a comment saying that.

Winners will be selected by random.org next Sunday night, June 13, 2010 at 11:00 p.m. U.S. Eastern time. I’ll tweet, FB, and e-mail the winner shortly afterward.

Fun, right? Well, guess what? Here’s your third treat: My buddy Barbara, over at Barbara Bakes, is also giving away a CSN gift certificate this week! Double your chances of winning by visiting her, too!

One post, three treats – isn’t that a great way to start off the week?

*Disclosure: I have not been paid in any way or given any inducements of any kind to write this post or participate in this giveaway.

Print this post for your Moleskine journal

Happy November, all! And welcome to the mad-dash before Christmas! Because we all know that, as far as the stores are concerned, Thanksgiving is but a speed-bump along the way, right? From here on out it’s going to get a little tougher to squeeze in a meal that doesn’t come from a food court or a take-out bag.

Which is not to say that, with a little planning, you can’t produce something fairly quick, easy, and healthy from your own kitchen – in between batches of cookies – right?

There are two tricks to cooking with tofu: First, getting rid of the liquid it comes packed in, to allow other flavors to soak in; and Second, marinating it for at least a short period of time, to allow it to pick up those other flavors.

Keeping in mind, once again, that I am not a food stylist, and this really looks a lot more appetizing in real life, I bring you:

Tofu Steak with Edamame Mash

1 14 oz. pkg. extra-firm tofu

For the marinade:

1/4 cup soy sauce

2 Tbs sesame oil

2 Tbs rice wine vinegar

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1/2 tsp. onion powder

optional: 1/4 tsp. ground red pepper

Drain the tofu and slice into 4 equal portions. Take a couple of paper towels, one on top of the other, and lay two slices of tofu on them side-by-side. Fold the paper towels over them and lay the other two slices on top. Cover with two more paper towels and lay the whole package on your dish drainer, or some other surface where the liquid can drain off. Now place a heavy object or two on top of the package to press it down. A couple of cans of tomatoes or something like that, work well. Allow the tofu to drain for at least an hour.

Put the marinade ingredients in a gallon-sized zip-top bag, and shake it up to combine. When the tofu has been drained, put the slices in the bag with the marinade, seal it up, and allow them to marinate for at least 1/2 hour, preferably longer. You can do these steps the night or morning before cooking, but if you do, put the bag in the refrigerator.

When ready to cook, remove the tofu slices from the marinade (do not discard the marinade!) and blot them with paper towel just to dry them off a bit. Heat a large pan to medium-high with 2 Tbs. peanut oil and 1 tsp. of sesame oil. Fry the tofu slices till brown on both sides, approximately 10 minutes per side.

For the Edamame Mash:

1 pkg. frozen edamame (out of their pods)

1 cup vegetable stock

salt and pepper to taste

Cook the frozen edamame according to package directions, drain, return to the pot, add the vegetable stock and seasonings, and mash over very low heat with a potato masher or stick blender, if you have one, until smooth.

For the Vegetables:

1 16 oz. bag of your favorite frozen vegetables (I like my store brand Asian or Japanese style)

The reserved marinade.

Because we used this marinade for tofu and not meat, we can reuse it with no health concerns.* Dump your frozen vegetables into the hot pan you used to cook the tofu, and add the reserved marinade. Stir-fry over medium to medium-high heat until they’re just cooked through, about 10-12 minutes.

Spoon some of the mashed edamame on a plate, place a slice of tofu over it, and top with the veg.

Enjoy!

*Note: Do not reuse marinade that has had meat in it. That would be a very bad thing and can make you sick. They tell me.

Before we get to today’s Recipe, I’ve joined with some others at work to support the Komen Foundation Race for the Cure to fight Breast Cancer. I shamelessly take this opportunity to ask for your support by clicking here to visit my fund raising page & make a donation. I’ve already made my personal donation, but to sweeten the pot, for every donation made through my page, no matter how small, I will donate an additional $2 out of my own pocket. It’s that important to me. I hope that there will be lots of takers!

And now, to the Recipe:

I’m using the “T” word, today! Scary, huh? Not!

A couple of weeks ago, Elle of Elle’s New England Kitchen posted a recipe for Tofu Rancheros. That reminded me that MJ hasn’t made this for me in a very long time. But the recipe we’ve been using over the years is quite different than the one Elle posted, and her post gave me a yen to have this again!

This is one of my very favorite tofu recipes, and in fact, I think this recipe was my very first experience with tofu, maybe 15 years ago. MJ made it for me (thereby busting the myth that real men don’t eat tofu!), and I’ve been a fan ever since. The textures and bold flavors of the coriander, cumin, cilantro, and peppers, really meld together and come alive in your mouth – in a good way!

We have this as a main entree for dinner, but it would also be excellent for Sunday brunch. And you can mix it up ahead of time – even the night before – and assemble it in just a few minutes when you’re ready to eat.

Try this one on your tofu-resistant friends and family. In fact, don’t even tell them they’re eating tofu – they’ll never know!

TOFU RANCHEROS

1 cup tomato, peeled, diced (1 large tomato or 1 can diced tomato, drained)
3/4 cup onion, diced
3/4 cup corn kernels, cooked (or just use frozen corn, thawed)
2 jalapeño peppers, finely chopped
1 14 oz. package firm tofu, drained and crumbled
8 corn Tortillas
2 green onions sliced
Optional; shredded cheese, pitted olives

Sauce
2 cups tomato sauce or 1 can chopped tomatoes (with juice)
1 TBS ground coriander
1 TBS ground cumin
1/4 tsp ground pepper
3 TBS chopped onion
2 to 3 garlic cloves
1/4 cup cilantro, coarsely chopped
2 TBS lemon juice
1/2 tsp salt

In a blender or food processor, combine sauce ingredients and process for 30 sec. Set aside.

In a medium bowl, combine tomatoes, onion, corn, and peppers (remove pith and seeds for a milder flavor). Mix thoroughly. Add tofu and gently mix again.

Pour sauce over tofu mixture. Refrigerate for at least 1 hour.

Layer 4 tortillas on the bottom of an 8″x8″ baking pan. Spread half of tofu mixture over tortillas. Add another layer of tortillas. Top with remaining tofu mixture. Add cheese if desired.

Bake at 375 degrees for 30 minutes. Top with green onions and serve sliced and hot.

**Note: If you’d like to make this totally vegan, either omit the cheese or use a soy-based cheese replacement.