Mary Sheehan Coming Home To Cook

June 4, 2009

Tropical summer fare

Filed under: home base,Recipes — admin @ 12:26 pm

black-tofuThe sun has continued to shine on Ireland all week.  It’s hot and sunny and everyone is heading for the beach.  The markets are coming into bloom with fresh crisp greens, herbs, veg of all kinds and edible flowers. I was inspired to create a new vegetarian burger (paddys)and fruit salsa using local herbs, spring onions, shallots, carrots and courgettes.  It’s a little different than my tofu patty recipe in Coming Home To Cook but just as good!  This recipe made 15 small paddys, so go ahead and make a full batch, they freeze well.  I bought a loaf of gluten and dairy free flax bread, toasted it and made breadcrumbs so it is a gf/df paddy. If that is not your dietary concern, use wheat breadcrumbs and add a little grated cheese.  Enoy!

Black Bean Tofu Paddy’s – gluten and dairy free

Drain and crumble 2 pound tofu and set aside. Saute in 1 Tbl.olive oil 2 small chopped shallots, 2 cloves garlic, 14 cup chopped red pepper and 1 medium (1 cup)courgette, chopped fine.  To the tofu add the cooled cooked veg., 1 cup of cooked black beans (chopped a few turns in a food processor or break up with your hands) 1 cup bread crumbs, 2 beaten eggs, 1/2 cup shredded carrot, 2 Tbl. greens of green onions, a sprinkling of chopped parsley, coriander (cilantro), 2 tsp. of ground cumin and salt and pepper to taste.   Pour enough olive oil into a fry pan to cover the bottom, and heat. Form paddys into desired shape. When oil is hot pan fry on both sides until crispy and brown.  If you don’t want to fry these you can lightly oil a baking sheet and bake in a 180 (350) oven, turning over after 20 minutes to cook on both sides.  This will take about 40 minutes.

Fruit Salsa

1 fresh pineapple, diced into small cubes, 6 cherry tomatoes, diced fine, 1/2 english cucumber, seeded and diced fine, 1/4 cup chopped red and green pepper, 2 minced garlic cloves, 2 finely diced green onions, bulb and greens, a sprinkling of cilantro, parsley, salt and pepper and the juice of 1 fresh lime. Mix all together and let sit for the flavors to blend.  Serve over tofu

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