the eggplants need a bit more cooking... There is a bitter aftertaste right now, but the first bite bursts with intriguing flavor -- I'm going to need to experiment with this some more..... 
That sounds good. I haven't had a lot of experience with tofu and had been wondering what else to do with it. I can probably find most of those ingredients.imafan26 wrote:Tofu Salad
1 block firm tofu, diced into 1/2 inch cubes
1 bunch watercress
8 oz mung bean sprouts
1/4 cup onion, minced
1 cucumber, diced
1 tomato, diced
1 can salmon or tuna, drained
2 tsp toasted sesame seeds
Note: you can use mixed salad greens and julienne carrots in place of the watercress.
Dressing
2 Tablespoons sugar
3 Tablespoons Rice Vinegar
1 teaspoon salt
1/4 cup vegetable oil
2 Tablespoon Soy Sauce
1 tablespoon grated fresh ginger
Combine sauce ingredients and set aside in a jar or covered container. In a serving dish layer, salmon or tuna, then a layer of diced tofu, then top with onions, then a layer of tomatoes, a layer of diced cucumber, a layer of beansprouts, then a layer of watercress. Sprinkle Toasted sesame seeds on top. Just prior to serving shake dressing and pour over salad.
This sauce is the one that I use for somen salad. The dressing that originally came with this recipe contains no vinegar
if you want to try it to compare
Original tofu salad dressing
1/2 cup vegetable oil
1/2 cup soy sauce
2 tbsp sugar
1 thumb sized piece of ginger, peeled and grated.
Combine ingredients in a saucepan and heat until oil boils, and sugar melts, then remove from heat and cool. Blend well and pour over tofu salad just prior to serving.
...but I did save some for DH (too spicy for the kids) and he gobbled up the first bowlful and wanted more (remember, he DOESNT LIKE SQUASH )) I baked a loaf of bread yesterday based on this recipe. Halved Modifications -- whole wheat flour, used whey from making yogurt cheese instead of water, 3 Tbs sugar and 1 Tbs honey, 1 packet of yeast, dried rosemary ground with mortar and pestle, a handful of walnuts and a handful of dehydrated coconut, 1 Tbs potato starch. Made a wet dough and after 2nd rising, folded the pooled oval leangthwise and tucked in slivers of butter along the top as the gap was pinched closed. Drizzled with EVOO and Pom pomegranate juice. Held the dough in shape with parchment paper mostly folded closed into a roll (like a parchment purse)SuburbanHomestead wrote:As for the bread recipe it is super simple: 3 cups of lukewarm water, 1/4 cup olive oil, 2 eggs, 2 tbs of yeast, 1/2 tbs of salt (a little more if you want it a little saltier) 8 tbs of sugar, chopped herbs (thyme, oregano, rosemary, sweet marjoram) and enough bread flower to get to the right consistency (I never measure out the amount of flour, it will vary according to humidity and flour type) The secret is in the beginning, after adding everything together, to add about 1 cup of flour at a time and beat it well until you can't use a whisk, then continue stirring in flour with a wooden spoon. Add only enough flour for it not to be so sticky, and because you developed the gluten in the beginning, you don't have to knead it too much. Let it rise 1-1/2 to 2 hours, shape it into loaves, then let it rise again about 2 hours and drizzle olive oil (You can use herb infused olive oil for extra herb flavor) and sprinkle course salt.) bake at 350 degrees for about half an hour or so (each oven is different) that is it.
applestar wrote:Here's my all-purpose Banana-Nut-Berry-Veg Bread Recipe. Sorry syntheticbutterfly, but you'll have to do the conversions. Enjoy!
Applestar's Banana-Walnut-Cranberry-Broccoli (shhh!) Bread {080115}
Adapted from: https://www.cookingforengineers.com/reci ... read/print
Use the butter and flour in the recipe to prepare a loaf pan by buttering the bottom and sides. Lightly flour the pan and tap out the excess flour (back into the flour bowl).
I used a Pyrex glass loaf pan, but any loaf pan around 5 in. by 9 in. (13 cm by 23 cm) should work.
WET INGREDIENTS:
6 Tbs. unsalted butter, melted
2 VERY~OVER ripe bananas, frozen/fresh or 2/3 cup pumpkin puree
2 Tbs honey
2/3 cup finely chopped broccoli florets/shredded zucchini (about 5") or carrots
2 large eggs
1 tsp. vanilla extract
DRY INGREDIENTS:
1-1/3 cup whole wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2/3 cup sugar
1/2 tsp. sea salt
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
2/3 cup walnuts broken up by hand into small pieces (chopping makes the pieces too small)
1/2 cup fresh/frozen cran/berries (or 1/4~1/3 cup dried?) or 1 fresh kiwi chopped
Preheat toaster oven to 350ºF.
Butter loaf pan with the butter or brush muffin pan with or without muffin paper with veg oil.
Cut up the butter and melt in a medium bowl over boiling water (or in microwave). If defrosting bananas/pumpkins, (soak in a bowl of warm water until skin is sufficiently defrosted to peel, then) put the frozen peeled bananas or cooked/puréed pumpkin in the bowl with butter to defrost.
Put the flour in a large bowl, use as much as required to dust the buttered loaf pan, then combine and whisk all the dry ingredients except for the walnuts.
Once the butter has melted, add honey. Remove from heat and mash together. Beat each egg in a small bowl then add one at a time mixing after each one. Remove from heat and add shredded veg. Add vanilla and thoroughly mix together.
Pour the wet ingredients over the dry ingredients. Add walnuts and berries. Then, using a large rubber spatula, fold the flour and the banana/pumpkin mixtures together, turning the bowl, just until no more dry flour is uncovered (DON'T OVERMIX).
Pour into the prepared loaf pan or use reg or mini muffin batter scoop to fill the pans and bake for 50/23/18 minutes or until tester comes out clean.
Cool in pan on wire rack for 10 min. then turn out and continue to cool on wire rack. Serve warm or cooled.
) not really jello >> made with agar agar. Tasted the silicon spatula used to scrape the sauce pan and it was pretty yummy. Now to wait for it to set. Coconut cream, greek yogurt, overripe banana and underripe honeybell slices, etc 
too bad I won't be able to make another one exactly like it. 
