Crispy Tfu with Asian Chili Glaze 1 blck extra-firm tfu, pressed 1 large egg 1/2 cup pank breadcrumbs Pepper, t taste Any spices yu desire (ptinal fr seasning pank) Vegetable il Asian Chili Glaze 1/4 cup lw-sdium sy sauce 1 teaspn rice wine vinegar 1 teaspn brwn sugar 2 teaspns sesame il 3 dashes f sirachi 2 T water 1. After the tfu has been pressed, cut int 1-inch squares. 2. Seasn pank if desired. Dip tfu in egg and then in pank. Make sure all sides are cvered in pank. 3. Add a large frying pan and fill with 1/2 inch vegetable il. Heat ver medium heat until the il is ht. 4. Add pank-cvered tfu bites t ht il and ck until crispy and brwned n all sides. 5. Serve with sauce. Fr sauce 1. Whisk all ingredients tgether in a small bwl.
MARINATED FRESH BEETS 1 lb. Beets, biled, peeled 2 T. Rice Wine vinegar 1 t. Dijn mustard 1 t Fresh Tarragn, minced 1 shallt minced 1/4 C. virgin live il salt and pepper t taste Yield 4-8 servings Slice r dice beets accrding t preference. Cmbine vinegar, mustard, shallt and thyme, blend well. Slwly whisk in the live il until well emulsified. Seasn t taste with salt and pepper. Cmbine dressing with beets and let sak fr at least 2 hurs but vernight is better. Let this dish cme t rm temperature befre serving.
Rasted Fresh Tmat Farr Salad 4 cups water 11/2 cups farr 2 tsp salt 1 tsp live il 1 lb tmates Chpped and rasted with live il 1/2 sweet nin chpped and rasted 1/4 cup chpped parsley (fresh) 1/4 cup basil (fresh chpped) 2 Tbls Red Wine vinegar 1t hney 1 cup live il Sea Salt and Fresh Pepper (t taste) Serves 6-8 peple 1. Put water, salt and farr in medium saucepan and bring t a bil. Reduce heat t medium lw, cver the pt and simmer until the farr is tender, abut 30 minutes. Drain, cl and pur int a large serving bwl. 2. Chp the tmates and nins and tss with live il. Rast until tender and starting t brwn. Pull ut and chill until cl 3. Whisk tgether the vinegar, basil, and live il, and hney then add t the farr mixture and Cled tmat / nin mixture then tss. Seasn t taste with the salt and pepper as needed and serve.
Rasted Red Pepper Hummus 2 whle red bell peppers (substitute abut 3/4 cup chpped jarred rasted red peppers) One 15-unce can f chickpeas, als called garbanz beans 1/4 cup fresh lemn juice, abut 1 large lemn 1/4 cup tahini Half f a large garlic clve, minced 2 tablespns live il, plus mre fr serving Pinch cayenne pepper (ptinal) 1/2 t 1 teaspn ksher salt, depending n taste Rast the red peppers in the ven r ver and pen flame, scrape the charred skin ff and clean them, then dice. Reserve 1/3 f them fr garnish Drain the chick peas and rinse well. Grind them in a fd prcessr until smth. Stp and scrape the sides ften. Add the lemn juice, minced garlic, live il, red peppers, cayenne, and salt. Grind until mixture is cmpletely smth. Add water if it gets t thick and adjust seasnings if necessary. Chill in the fridge and serve with peppers n tp and live il ver tp.
Shaved Vegetable Salad 1 Shaved shallts 1/4 cup fresh range juice 1 tablespn fresh lemn juice 2 tablespns vegetable il 2 teaspns hazelnut il Ksher salt and freshly grund black pepper (t taste) 1 medium celery rt, peeled, shaved 2 medium parsnip, peeled, shaved 1 small rutabaga, peeled, shaved 1 carrt, peeled, shaved 2 radishes, trimmed, shaved 1/8 cup (lsely packed) flat-leaf parsley, chpped 1/8 cup( lsely packed) Mint, chpped Salt and pepper (t taste) Whisk in range and lemn juice, vegetable il, and hazelnut il. Seasn vinaigrette t taste with salt and pepper. Thinly slice celery rt, rutabaga, carrt, parsnips, and radishes using a mandline r V-slicer. Place sliced vegetables, parsley, and mint in a medium bwl. Pur the vinaigrette ver vegetables in medium bwl. Tss each t cat and seasn with salt and pepper. Let sit fr at least 2 hurs r vernight.
Spiced Sweet Ptat Cins (Serves 6-8) 3 punds small sweet ptates, scrubbed clean, unpeeled juice f 1 lime 1/2 tsp nutmeg ¼ t grund cinnamn 1t pure cane sugar 3 clves fresh garlic, minced 2 Tbsp live il 1/2 tsp salt Pinch f white pepper Slice the sweet ptates int 3/4-inch runds and put them in a large bwl. Add the lime juice, nutmeg, cinnamn, garlic, sugar, salt, and pepper with the il Tss well, then spread the sweet ptat slices in ne layer n the baking sheet (depending n the size f yur sweet ptates, yu may need tw baking sheets).rast the sweet ptat slices abut 45 minutes, turning them halfway thrugh the cking time. The sweet ptates will be sft, slightly wrinkled, and glazed with the il mixture. Remve frm the ven and serve r chill and serve cld. Cranberry Apple Chutney (makes 2 cups) 2 gd cking apples (2 cups, peeled and chpped) 1 cup fresh r frzen cranberries 1/2 cup chpped nin 1/4 cup cider vinegar 1/3 t 1/2 cup f pure cane sugar 1 Tbsp range zest 1 Tbsp freshly grated ginger 1 1/2 teaspn cinnamn S ma llpinch f grund clve Put all ingredients int a medium saucepan. Bring t a bil, reduce t a lw simmer. Cver and ck fr 20 minutes. Uncver and ck fr a few minutes mre, t reduce any remaining liquid.
Tapenade 1 cup Black lives, pitted 1 cup small green lives, pitted 1/4 cup Sun-dried tmates, drained 1 tablespn capers 1 garlic clve 1/2 tablespn chpped fresh basil leaves 1/2 tablespn chpped fresh flat-leaf parsley leaves 1/4 cup extra-virgin live il In a fd prcessr, cmbine all the ingredients except the live il. Using the pulse buttn, prcess until carsely chpped and well blended. Cntinue t prcess, slwly adding the live il. Refrigerate in a cvered cntainer. Use as needed. Makes 1 cup
Vegetable Curry- Serves 4 1 Tbsp. live il 1 small nin, diced 4 clves garlic, minced 1 Tbsp. fresh grated ginger (r 1 tsp grund) 1/2 cup brccli flrets (r green bell pepper), diced 1/2 cup diced carrts 1/4 cup diced tmat 1/3 cup snw peas (lsely cut) 1 Tbsp. curry pwder pinch cayenne r 1 dried red chili, diced (ptinal fr heat) 2 cans light ccnut milk (sub full fat fr richer texture) 1 cup veggie stck Sea salt and black pepper 1. Heat a large saucepan r pt t medium heat and add 1 Tbsp. live il. Add the nin, garlic, ginger, carrt, brccli and a pinch each salt and pepper and stir. Ck, stirring frequently, until sftened abut 5 minutes. 2. Add curry pwder, cayenne (r chili pepper), veggie stck, ccnut milk, anther healthy pinch f salt and stir. Bring t a simmer then reduce heat slightly and cntinue cking fr 10-15 minutes. 3. Add the snw peas and tmates in the last 5 minutes s they dn t verck. 4. Taste and adjust seasnings as needed. Lemn Mint Jasmine Rice- serves 8.5 Tbsp. live il ¼ cup small nin, diced 1 clves garlic, minced 3 cups f jasmine rice 3.5 cups f veggie stck 2 Tbsp. Fresh Lemn Juice ¼ cup fresh chpped Cilantr Sea Salt and Pepper 1. Ck the nin and garlic in the il in a sauce pan n medium high heat. Ck fr 5 minutes until tender then add the rice and stir ften fr 3 minutes. 2. Add the vegetable stck and lemn juice and reduce the heat and cver. Ck until all the liquid is absrbed. Fluff rice with a frk, seasn t taste with the salt and pepper and tss the cilantr in.
Pumpkin Tfu Pie 1(16 unce) can pumpkin pureer 1 (16 unce) can 3 4cup brwn sugar 1 2teaspn salt 2teaspns grund cinnamn 1 2teaspn grund ginger 1 4teaspn grund clves 1 4teaspn allspice 1(10 unce) package sft tfu, d nt use lw fat 1(9 inch) pie shells, unbaked DIRECTIONS 1. Preheat ven t 425 F. 2. Cream the tfu, pumpkin and sugar in a fd prcessr; add salt and spices, and mix thrughly. 3. Pur mixture int pie shell and bake fr 15 minutes. 4. Lwer heat t 350 F and bake fr anther 40 minutes. 5. Chill and serve.
Fresh Strawberry Granita Ingredients: 3/4 c. pure cane sugar 3/4 c. water 1/3 c. range juice (juice f abut 1 range) 3 Tbsp. lemn juice (juice f abut 2-3 lemns) 2 Tbsp. lime juice (juice f abut 2 limes) 4 c. rganic strawberries Cmbine the sugar and water in a medium saucepan ver medium heat. Bring t a bil and then reduce heat t a simmer. Simmer fr abut 5 minutes and then remve frm the heat and then stir in the juices. In a high pwered blender, cmbine the strawberries with the juice mixture. Blend until nearly smth. Mix bth sugar syrup and strawberries tgether and pur int shallw pans, put int the freezer. Every 30 minutes r s, scrape the granite with a frk t frm little ice crystals. Yu have t d this ften t avid it freezing int a big blck. Setting a timer is a big help. Once all shredded, place in cntainer and keep in freezer r enjy.