Sunday, May 23, 2010
I have tried several Ceasar recipes and this version is the best and so easy.
4-5 ounces of firm Tofu (wildwood is the best)
Juice from 2 lemons
2 T caper
1-2 tsps of chopped garlic
1 -2 T nutritional yeast
Salt and pepper to taste
2 T olive oil
Puree in vita mix or food processor , mix with salad and top with croutons
Thursday, May 20, 2010
This is by far the best raw, flavorless, soy free protein powder that I have found.
It is made by Garden of Life and does not have a chalky after taste when added to shakes.
I have purchased it at Rainbow before but you can also buy it from the GOL website.
Sunday, May 2, 2010
Bring on the BBQ - Zucchini & Arugala Salad, Kobocha Squash with Cilantro Pecan Pesto + BBQ'd Tempeh
zucchini ,yellow neck squash and arugula salad.
It takes this:
4-6 small zucchinis
2-4 small crook neck squash
2 T olive oil
4 cloves of garlic
1/4 cup sliced almonds
sea salt + pepper
Slice all of the squash in to ribbons and salt and start to chill while preparing the dressing.
Mix garlic , lemon , salt and pepper together to taste , add 3-4 cups of arugula and sliced almonds to the zucchini and mix together and serve .
Kabocha Squash with Pecan Cilantro Pesto
In the picture the squash looks a little crisp but it was actually perfect. I intended to grill the squash on the BBQ initially and then ended up baking it .
Cut medium Kobocha Squash in 4 coat with olive oil and bake at 350 for 30 minutes or until tender.
You will need a food processor for the pesto - my inspiration was from a recipe book I spied on the Whole Foods app. (yeah, I peruse recipes every chance i get -DORK!)
1/4 cup pine nuts
1/4 cup pecans
3/4- 1 cup cilantro
1 teaspoon olive oil
1 teaspoon white wine vinegar
3 cloves of garlic
course sea salt to taste
puree until tender and top the squash , burgers, bread , and everything else with this deliciousness!
The marinade for this one is great on everything!!
Tamari or soy sauce, olive oil, garlic,and fresh chopped ginger. Let it sit for a few hours before you grill.
The variation is slightly different by batch , as long as it is light brown it is a success and as with any marinade the longer you can leave it the better.
When I took a tofu/tempeh class with Compassionate Cooks last Fall one of the tips Colleen Patrick Gordeau offered up was to steam tempeh for a few minutes before you do anything with it to make it chewy and less crumbly.
Grill on medium until crisp. This is a great salad addition.
and as always there were Boca burgers at this BBQ topped with avocado, red onions, dill pickles, tomatoes that aren't quite in season just yet. (therefore not from these parts) so, i wait!!
Would you believe Whole foods , Faletti's and all markets in between were sold out of burger buns ?!
Thank you Stephanie , Josh and Joaquin for the all the treats.
Everything was delicious but the most important ingredients for this past weekend : good friends, good music, great food , goofy dogs and a very tired Chad.