The Global Table, Week 4: Tempeh-Tofu Sausage Balls, Making Soy as a Comfort Food

A block of tofu is like
a blank canvas, ready to transform
into an infinite variety of dishes.
Image Credit:  Jenny Hones

The Tofu Conversion

Living in Japan convinced me to cook completely vegetarian.  Even if handling dead animal carcasses didn't revolt me, the cost of meat and fish would.  

While my ex-patriot colleagues and friends complained about paying two to three times the American prices, I explored the array of available soy products.  Armed with vegetarian cookbooks, I substituted and experimented until I developed my own comfort food.

Even if most U.S. tempeh loses its
 probiotic virtues in processing, it still adds
taste, texture, and nutrition to dishes.
Image Credit: Gloria Cabada-Leman

Even small Japanese grocery stores offered a range of tofu from soft, silken kinu  to firm, cotton momen tofu. My students explained the characteristics of each type. Firm tofu mixes well with flour, oregano, sage and thyme to 
make savory vegetarian sausage balls.  

Integrating Tempeh

Returning to America gave me access to  a whole-bean alternative: tempeh. This Indonesian soy staple added delightful, chewy bits to the even smoothness of tofu. Soy, coconut and whole wheat flour made their way into the mixtures.

Tempeh-tofu balls, green peas,
and  lentils and rice are one
of my favorite meals.

My final product bears a resemblance to the original recipe, 
but also reflects East Asian and Caribbean influences. Paprika, hot mustard and hot pepper sprinkled their ways in to the dish.  I replaced margarine with tropical coconut oil. Even the optional gravy adopted the tinge of toasted sesame oil.  

Making this dish my own meant taking tips and advice from
several mothers, cultures, and palates.  Feel free to make it your own.  Ingredients with asterisks (*) are optional, as is the alternative mixture of flour. 

This recipe makes seven yogurt containers filled to 2/3 capacity.  I make great quantities to freeze and make my own convenience food.  You can reduce amounts to make a smaller batch. Bon appetit. 

Tempeh - Tofu Sausage Balls

Even today, I look forward to this supper on cold winter nights.

Ingredients: 

The finished dough should roll easily
into balls. Adjust liquids and add
flour as necessary. 

32 ounces tempeh and tofu (I use two 8 oz. block of tempeh and one 16 oz. block of tofu)
5 cups flour - all white, all white wheat, or the following combination
     * 2 1/2 white wheat flour, 1/2 cup soy flour, 1 cup coconut, and 1 cup white flour
6 tsp. baking powder
1 1/2 tsp. salt
1 cup coconut oil
2 - 4 tsp. oregano
2 - 4 tsp. thyme
2 - 4 tsp. sage
1 - 2 tsp. basil

Space the balls apart
so that they bake separately.

 1 - 2 tsp. paprika
1 tbsp. dried parsley
* 1/2 tsp. dried oriental hot mustard
* 1/2 tsp. dried, ground hot red pepper
* 1/4 cup golden flaxseed meal
1 cup or more nutritional yeast
1 to 2 cups almond-coconut (or other) milk (depending on humidity and temperature)
2 - 4 tbsp. olive oil (perhaps 1/2 toasted sesame oil).

Directions: 

1.  Steam tempeh for fifteen minutes in steamer.     
(Defrost completely first).  Let it cool. 

Fill up 24 oz. yogurt containers
to 3/4 and then add gravy.

Drain tofu and let it warm to the touch.

2.  Mix the flour, baking powder, and salt in a large mixing bowl. (Later split the mixture into two mixing bowls).

3.  Add in coconut oil with a fork until the mixture becomes flaky.

4.  Crumble in cooled tempeh and lukewarm tofu (Mixing cold tofu by hand is uncomfortable.) 

5.  Divide the mixture into two bowls to mix more easily.

6.  Sprinkle and mix in the seasonings.  Adjust as you like. 

Seven containers,
one for the refrigerator,
and six for the freezer.

7.  Add a little  milk or water at a time until you can roll the dough into balls.

8.  Preheat oven to 375°.

9.  Pour oil into a small bowl.  Dipping fingers in oil, roll dough into 1" - 1/1/2 " diameter balls. Arrange balls on properly greased cookie sheets.

10. Bake for 20 - 30 minutes, depending on size.
Check by inserting a fork.  If it comes out clean, the sausage balls are done.  

Serve as they are, OR drizzle gravy over them (recommended).

Gravy

Ingredients:

Gravy adds a touch of American
home cooking.

1 cup white wheat or white flour
1 cup nutritional yeast
3/4 cup margarine
6 cups hot water
6 packets Not Chikin' vegan bouillion cubes (or chicken bouillion cubes)
6 tbsp. tamari soy sauce
2 tbsp. toasted sesame oil

Directions:  Stir often and watch closely to prevent burning.

1. In a thick, heavy-bottomed pan, toast the flour for 5 - 7 minutes.
Stir often and watch carefully so it does not burn.

2.  Add nutritional yeast and toast 5 minutes more.  Stir often and watch carefully so it does not burn.

3. Stir or whisk in the margarine to form a gravy.

4. Either mix bouillion cubes and water in a separate bowl, or mix into the pan.

5. Stir constantly to prevent lumps as the gravy thickens for a few more minutes.

6. Stir in the soy sauce and sesame oil.  Serve over sausage balls. 

The Global Table, Week 3 - Banana Bread, from Returning Favors to Caribbean Motherwit

Even today, banana bread and tea
conjure up memories of Japan.

Returning the Favor

Mother's Day brings to mind  life lessons, not only from my mother, but from several mother figures who shared their wisdom.   One such lesson was the Japanese concept of on-gaeshi. 

On-gaeshi encapsulates feelings I could never express in English. We English speakers use the term "returning the favor" similarly, but it lacks the depth and bonding of on-gaeshi. 

Thanks to my four-loaf Wilton pan,
I can bake gifts or extra loaves
 for the freezer. 

On-gaeshi expresses a bond that holds two people in a most beautiful, ongoing debt. Both people take pleasure in repaying kindness, in pleasing one another.  People often express this bond through exchanging thoughtful gifts. 


The concept may baffle or even frighten independence-touting Westerners.  Most Japanese, however, value on-gaeshi as Westerners prize unconditional love. 

I turned to baking to supply these gifts. However,  previous American teachers had already acquainted them with the charms of cakes, cookies, and pies. 

I needed something not too sweet (a common criticism of American sweets) and original.  Then, I stumbled upon a Jamaican banana bread recipe in an international cookbook.  

The simple recipe made use of ingredients I could easily find.  The nutmeg gave it panache that distinguished my banana bread its sugary counterparts. Soon, I baked and gave it away as my signature thank you.  
As I played with the recipe, I replaced white sugar with brown and reduced the amount.  I added cinnamon and dashes of allspice and cloves.  This new, improved version made rounds of grad-school potlucks and came out a winner all over again.

We are only beginning to learn the scientific benefits
of coconuts that tropical mothers intuitively trusted.
Image Credit: Hafiz Issadeen

Caribbean Roots and Coconut Fruits

Banana bread re-entered my life through an independent baker from Montserrat at a Farmer's Market.  

Ruth* blended healthy grains and exotic fruit into taste-sensations of breads every Tuesday and Thursday. Gradually, she gained a good reputation and expanding clientele for baked goods as scrumptious as they were nutritious

As we conversed, she her extensive knowledge of nutrition.  She emphasized  the benefits of coconuts: its toasted, shredded meat, oil, milk and flour.  Her banana bread resolved any lingering questions I had about adding her wisdom to my own bread.  I still buy her breads, but also experiment on my own. She nudged me to stick with natural organic ingredients as much as possible.  A million thanks, Ruth*.

* I have changed the baker's name to protect her privacy.

Building Your Best Banana Bread
     
As always, I offer each recipe as a starting point.  Every baking experience invites us to experiment.  

    Ingredients: I have placed asterisks (*) next to optional ingredients or combinations.  For a simple, straightforward bread, avoid the asterisks.  If you feel adventurous, feel free to add the asterisked ingredients.  
Alternative mixtures in parentheses  include some of my favorite health foods.
    Amounts:  I have ranges of volume.  The smaller will yield one 9" (22.5 cm.) loaf or two 2" x 3" (5 cm.  x 7.5 cm.) loaves. The larger amount doubles the amount for my 4-loaf Wilton pan. 

Ingredients: 

1/2 - 1 cup coconut oil
1/3 - 2/3 cup brown sugar (may substitute 1/8 - 1/4 cup with xylitol) 
1 -2 tbsp. vanilla, powdered or liquid
1 -2 eggs or flax eggs 
      (FLAX EGG:  1 TSP. GOLDEN FLAX MEAL + 2.5 WATER, CHILLED 5 - 10 MINUTES)
2 to 4 cups flour or my mixture 
      (1-2 cups white wheat flour, 1/4 to 1/2 cup soy flour, and 3/4 - 1 1/2 cups white flour)
1 - 2 tbsp. baking powder
1 - 2 tsp. nutmeg
1/4 - 1/2 tsp. salt
1 to 1 1/2 cups mashed banans (about 2 - 3 bananas)
* 1/4 - 1/2 tsp. cinnamon
* 1/8 - 1/4 tsp. cloves
* 1/8 - 1/4 tsp. allspice
* 1/4 - 1/2 cup walnuts

* 1/4 - 1/2 cup raisins

Directions:

1. In a large mixing bowl, cream together coconut oil, brown sugar, vanilla, and egg(s).
2. In a separate bowl, mix together flour, baking powder, nutmeg, salt, and optional spices (if desired).
3.  Add the creamed wet mixture and mashed banana to the dry mixture alternatively.  Mix well.
4. Add walnuts and raisins if you wish.
5. Grease either  9" (22.5 cm.)  or 2" x 3" (5 cm.  x 7.5 cm.) loaf pan(s).  Add the batter. Bake at 350° Fahrenheit (177° Celsius) for 40 minutes if smaller pans and 55 minutes for larger ones.  Cool for 10 minutes.