I know, I know. Raw kale. It sounds weird. But this salad is fresh and amazing - the kale and sunflower seeds make it crunchy, the avocado makes it creamy, and the lemon juice gives it a delicious tartness. SO perfect for summer.
1 large bunch of kale, leaves stripped off the stem and cut into ribbons
1-2 tomatoes, chopped
1 ripe avocado, chopped
a handful or two of toasted sunflower seeds
1-2 lemons, depending on how tart you like it
a sprinkle of salt
olive oil
dulse (dried seaweed), optional
Put the kale ribbons in a big bowl, and squeeze the lemon or two over it. Sprinkle some salt on as well. Then, stick your fingers in and mush the lemon juice into the kale. (Really, mush it!). You'll start to feel the kale wilt, as if it's cooking down - so cool! Once it's "cooked" down enough, drizzle a little olive oil on top and mix that in, too. Then, add the tomatoes, avocado, sunflower seeds, and dulse. Gorgeous and delicious.
Showing posts with label avocado. Show all posts
Showing posts with label avocado. Show all posts
Tuesday, June 21, 2011
Thursday, October 22, 2009
Spinach-Corn-Feta Salad
If you're like me and want to hang on to those last few bits of summer, this salad's for you!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 eggs
Dressing:
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 eggs
Dressing:
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!
Thursday, May 28, 2009
Quinoa and Grilled Zucchini Bowl
Another 101cookbooks.com recipe . . . excited to try this one as well!
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Tuesday, November 18, 2008
Tofu Schnitzel with Peanut Soy Sauce
Vegetarian comfort food: Breaded fried tofu drizzled with a peanut-y, lime-y soy sauce and served with roasted pumpkin slices and sauteed kale with avocado. Yum.
1 package tofu, drained well
4 TBSP flour
2 eggs
3 TBSP soy milk
2/3 C bread crumbs
1 tsp dill
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1 tsp poppy seeds
1/4 tsp cayenne pepper
1/2 tsp paprika
vegetable oil
3 TBSP soy sauce
1/4 C peanut butter
3 TBSP hot water
juice from 1/2 lime
cayenne pepper to taste
Slice drained tofu into 1/2 inch slabs. Set out three shallow bowls: flour in the first, eggs beaten with soy milk in the second, and bread crumbs mixed with all seasonings in the third. Dredge each slice of tofu in flour, then move to the second bowl and dip in egg, then move to the third bowl and coat with breadcrumb mixture. Make sure each slice of tofu gets thoroughly coated on all sides at each stage. (It's a good idea to use a fork to transfer the tofu as fingers quickly become gooey and then tend to pull the coating off.)
In a skillet heat enough vegetable oil to coat the bottom of the pan. When hot, fry the slices of tofu for about five minutes on each side until golden brown. Drain on paper towel.
In a small saucepan over low heat, whisk soy sauce, peanut butter, and hot water until combined. Remove from heat and stir in lime juice and cayenne pepper.
Serve the slices of tofu drizzled with the sauce. I accompanied the tofu with roasted pumpkin (quarter, deseed, and peel the pumpkin, slice thinly, and bake with a little olive oil, cinnamon, nutmeg, salt, and pepper) and kale (saute with red onion and garlic in a little olive oil, remove from heat and top with sliced avocado). Delicious!!
1 package tofu, drained well
4 TBSP flour
2 eggs
3 TBSP soy milk
2/3 C bread crumbs
1 tsp dill
1/2 tsp salt
1/2 tsp pepper
1 tsp parsley
1 tsp poppy seeds
1/4 tsp cayenne pepper
1/2 tsp paprika
vegetable oil
3 TBSP soy sauce
1/4 C peanut butter
3 TBSP hot water
juice from 1/2 lime
cayenne pepper to taste
Slice drained tofu into 1/2 inch slabs. Set out three shallow bowls: flour in the first, eggs beaten with soy milk in the second, and bread crumbs mixed with all seasonings in the third. Dredge each slice of tofu in flour, then move to the second bowl and dip in egg, then move to the third bowl and coat with breadcrumb mixture. Make sure each slice of tofu gets thoroughly coated on all sides at each stage. (It's a good idea to use a fork to transfer the tofu as fingers quickly become gooey and then tend to pull the coating off.)
In a skillet heat enough vegetable oil to coat the bottom of the pan. When hot, fry the slices of tofu for about five minutes on each side until golden brown. Drain on paper towel.
In a small saucepan over low heat, whisk soy sauce, peanut butter, and hot water until combined. Remove from heat and stir in lime juice and cayenne pepper.
Serve the slices of tofu drizzled with the sauce. I accompanied the tofu with roasted pumpkin (quarter, deseed, and peel the pumpkin, slice thinly, and bake with a little olive oil, cinnamon, nutmeg, salt, and pepper) and kale (saute with red onion and garlic in a little olive oil, remove from heat and top with sliced avocado). Delicious!!
Saturday, October 25, 2008
Baby Turnip and Avocado Salad
A note on turnips: check out the selection of fresh turnips from your local farmer's market and choose the small ones - they will be unbelievably sweet and tender! They are wonderful eaten raw on their own, dipped in hummus, or in this lovely simple salad.
Also, if you're not familiar with dulse, now's the time to acquaint yourself with this delicious, chewy sea vegetable. It's super tasty...and a great source of veggie protein, iron, potassium, and bunches of other trace elements, enzymes and phytochemicals. You can buy it as whole leaves (in which case, you really ought to eat it lightly toasted with melted chedder cheese on top...my favorite elementary school after-school snack) or as flakes - perfect for topping soups and salads.
6-8 baby turnips, tops removed, chopped
1 avocado, peeled and chopped
1 clove garlic, minced
2 TBSP dulse flakes
2 TBSP parsley, chopped
1/4 C rice vinegar
3 TBSP olive oil
Salt and pepper to taste
In a small bowl, gently toss together all ingredients. Serve immediately. Yum yum!
Also, if you're not familiar with dulse, now's the time to acquaint yourself with this delicious, chewy sea vegetable. It's super tasty...and a great source of veggie protein, iron, potassium, and bunches of other trace elements, enzymes and phytochemicals. You can buy it as whole leaves (in which case, you really ought to eat it lightly toasted with melted chedder cheese on top...my favorite elementary school after-school snack) or as flakes - perfect for topping soups and salads.
6-8 baby turnips, tops removed, chopped
1 avocado, peeled and chopped
1 clove garlic, minced
2 TBSP dulse flakes
2 TBSP parsley, chopped
1/4 C rice vinegar
3 TBSP olive oil
Salt and pepper to taste
In a small bowl, gently toss together all ingredients. Serve immediately. Yum yum!
Sunday, October 19, 2008
Haitian-style rice and beans
Stolen from allrecipes.com . . . the cloves make this smell AMAZING as it's cooking!
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice (though I'm sure it would also be yummy with brown)
2 bay leaves
1 teaspoon adobo seasoning (optional - you can also use a combination of oregano, paprika, and black pepper)
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 chile pepper
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
Heat oil in a large skillet over medium heat. Saute shallot and garlic until softened. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place parsley, thyme, and chili pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20minutes. Remove thyme, parsley, and chile pepper before serving.
Serve with avocado. Yummy :)
1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice (though I'm sure it would also be yummy with brown)
2 bay leaves
1 teaspoon adobo seasoning (optional - you can also use a combination of oregano, paprika, and black pepper)
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 chile pepper
Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
Heat oil in a large skillet over medium heat. Saute shallot and garlic until softened. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place parsley, thyme, and chili pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20minutes. Remove thyme, parsley, and chile pepper before serving.
Serve with avocado. Yummy :)
Tuesday, August 5, 2008
Cold Cucumber Soup w/Avocado Cream
10-minute recipe! Woohoo! Especially lovely on a really hot day :)
2 large English cucumbers, peeled and sliced
1/4 cup cold water
1/2 tablespoon vinegar
3 teaspoons kosher salt
1 ripe avocado, peeled and pitted
1/2 tablespoon fresh lime juice
1 8-oz container plain yogurt
1 cup ice cubes
Puree cukes with water, vinegar, and 2 teaspoons salt in blender till smooth.
Mash together avocado, lime juice, 1 tsp salt until smooth. Whisk in yogurt.
Just before serving, blend soup with ice until smooth. Serve topped with avocado cream.
"Tastes cucumber-ey." -my roomie
2 large English cucumbers, peeled and sliced
1/4 cup cold water
1/2 tablespoon vinegar
3 teaspoons kosher salt
1 ripe avocado, peeled and pitted
1/2 tablespoon fresh lime juice
1 8-oz container plain yogurt
1 cup ice cubes
Puree cukes with water, vinegar, and 2 teaspoons salt in blender till smooth.
Mash together avocado, lime juice, 1 tsp salt until smooth. Whisk in yogurt.
Just before serving, blend soup with ice until smooth. Serve topped with avocado cream.
"Tastes cucumber-ey." -my roomie
Friday, August 1, 2008
Lentils and Quinoa with Avocado
According to a guy who works at Murray's Bagels on 8th Ave, eating lentils will make you live forever. Here's to heart health! Woohoo!
1 pound lentils
6 C water
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4 cremini mushrooms, chopped
3 garlic cloves
6 kale leaves, chopped
2 splashes apple cider vinegar
4 splashes soy sauce
1/4 tsp cardamom
1/2 tsp ground coriander seed
handful fresh parsley, chopped
1 C quinoa
2 C water
salt
black pepper
avocado
fat-free or dairy-free sour cream (optional)
In a large pot, combine lentils, 6 C water, carrots, celery, onion, mushrooms, whole garlic cloves, a solid pinch of salt, and plenty of black pepper. Simmer over medium heat for 10 minutes with lid tilted. Add kale, vinegar, soy sauce, cardamom, and coriander, stir well, and cook another 10 minutes. Remove from heat, add parsley, squash garlic cloves against the side of the pot, and stir. Meanwhile, as lentils are cooking, bring 2 C water to a boil in a saucepan. Add quinoa and a pinch of salt and cook for 15 minutes covered on low heat.
To serve, layer a scoop of quinoa and a scoop of lentils in a shallow bowl. Arrange avocado slices on top of lentils and finish with a dollop of sour cream. Heart-healthy and oh-so tasty...
1 pound lentils
6 C water
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4 cremini mushrooms, chopped
3 garlic cloves
6 kale leaves, chopped
2 splashes apple cider vinegar
4 splashes soy sauce
1/4 tsp cardamom
1/2 tsp ground coriander seed
handful fresh parsley, chopped
1 C quinoa
2 C water
salt
black pepper
avocado
fat-free or dairy-free sour cream (optional)
In a large pot, combine lentils, 6 C water, carrots, celery, onion, mushrooms, whole garlic cloves, a solid pinch of salt, and plenty of black pepper. Simmer over medium heat for 10 minutes with lid tilted. Add kale, vinegar, soy sauce, cardamom, and coriander, stir well, and cook another 10 minutes. Remove from heat, add parsley, squash garlic cloves against the side of the pot, and stir. Meanwhile, as lentils are cooking, bring 2 C water to a boil in a saucepan. Add quinoa and a pinch of salt and cook for 15 minutes covered on low heat.
To serve, layer a scoop of quinoa and a scoop of lentils in a shallow bowl. Arrange avocado slices on top of lentils and finish with a dollop of sour cream. Heart-healthy and oh-so tasty...
Wednesday, July 16, 2008
Chickpea and Brown Rice Burgers
Easy to make and totally delicious. I tried these first as burgers, and then a couple days later made them again but formed little 1 inch cubes instead (for a cube-themed meal!). I served the cubes with a yogurt-cucumber-lime sauce that was pretty awesome too if you're looking for a different option... Enjoy!
Burgers:
1 can chickpeas, drained and rinsed
2/3 C cooked brown rice
2 TBSP oats, chopped finely
1 medium carrot, grated
2 TBSP fresh parsley, chopped
2 TBSP fresh cilantro, chopped
2 medium scallions, minced
2 clove garlic, pressed
1 tsp lemon or lime zest
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
Salad:
1/2 C cucumber, diced
2 small tomatoes, diced
1/2 green pepper, diced
1 avocado, chopped
1/4 small red onion, slivered
2 TBSP fresh parsley, chopped
juice from 1/2 lemon or lime
1 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper
In a medium bowl, mash chickpeas until a course texture is reached. Add brown rice and mash until well combined. Add oats, carrots, parsley, scallions, cilantro, garlic, lemon/lime zest, coriander, salt, and pepper and mix well. Add egg, mix until combined, and refrigerate for 10 minutes.
In a separate small bowl, add all salad ingredients and toss gently. Set aside.
Set oven to 400 degrees. Coat baking sheet with cooking spray, form burger mixture into 5 patties and arrange on sheet. Lightly coat tops of burgers with cooking spray. Bake at 400 degrees for 15 minutes, flip burgers to second side, and bake an additional 10 minutes.
Serve burgers topped with salad. Yum!
Burgers:
1 can chickpeas, drained and rinsed
2/3 C cooked brown rice
2 TBSP oats, chopped finely
1 medium carrot, grated
2 TBSP fresh parsley, chopped
2 TBSP fresh cilantro, chopped
2 medium scallions, minced
2 clove garlic, pressed
1 tsp lemon or lime zest
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
Salad:
1/2 C cucumber, diced
2 small tomatoes, diced
1/2 green pepper, diced
1 avocado, chopped
1/4 small red onion, slivered
2 TBSP fresh parsley, chopped
juice from 1/2 lemon or lime
1 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper
In a medium bowl, mash chickpeas until a course texture is reached. Add brown rice and mash until well combined. Add oats, carrots, parsley, scallions, cilantro, garlic, lemon/lime zest, coriander, salt, and pepper and mix well. Add egg, mix until combined, and refrigerate for 10 minutes.
In a separate small bowl, add all salad ingredients and toss gently. Set aside.
Set oven to 400 degrees. Coat baking sheet with cooking spray, form burger mixture into 5 patties and arrange on sheet. Lightly coat tops of burgers with cooking spray. Bake at 400 degrees for 15 minutes, flip burgers to second side, and bake an additional 10 minutes.
Serve burgers topped with salad. Yum!
Monday, July 7, 2008
Black Bean, Avocado, Corn Salad
Spinach or mixed greens, washed thoroughly
1 medium sweet potato, thinly sliced
1 TBSP brown sugar
1 can black beans
2 ears corn, boiled and cut off the cob
1 avocado, peeled and chopped
2 scallions, white and green parts sliced thinly
1/2 mango, peeled and chopped
1/2 C cheddar cheese, grated (optional)
handful of fresh parsley and/or cilantro, chopped
Dressing:
juice from 1 lime
1/4 C olive oil
2 TBSP cidar vinegar
1 TBSP honey
salt and pepper to taste
Arrange sweet potatoes in a small baking dish and sprinkle with brown sugar. Bake at 400 degrees for about 20 minutes until tender.
Meanwhile, layer all remaining salad ingredients on top of mixed greens in a large bowl. In a small jar with a lid, add all dressing ingredients, cap, and shake thoroughly. Dress the salad, toss, and serve with tortilla chips or crusty bread.
1 medium sweet potato, thinly sliced
1 TBSP brown sugar
1 can black beans
2 ears corn, boiled and cut off the cob
1 avocado, peeled and chopped
2 scallions, white and green parts sliced thinly
1/2 mango, peeled and chopped
1/2 C cheddar cheese, grated (optional)
handful of fresh parsley and/or cilantro, chopped
Dressing:
juice from 1 lime
1/4 C olive oil
2 TBSP cidar vinegar
1 TBSP honey
salt and pepper to taste
Arrange sweet potatoes in a small baking dish and sprinkle with brown sugar. Bake at 400 degrees for about 20 minutes until tender.
Meanwhile, layer all remaining salad ingredients on top of mixed greens in a large bowl. In a small jar with a lid, add all dressing ingredients, cap, and shake thoroughly. Dress the salad, toss, and serve with tortilla chips or crusty bread.
Tuesday, January 22, 2008
Quinoa, Avocado, and Jicama Salad
Three things I learned while making up this salad:
1. quinoa is the only grain that is a complete protein, containing all of the essential amino acids your body needs
2. jicama is loaded with fiber, potassium, vitamin C, and folic acid (a B-vitamin that helps in producing and maintaining new cells)
3. quinoa, jicama, and avocado all in the same bite is textural heaven...
1 C quinoa, cooked according to package instructions and cooled
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
1 avocado, chopped
1/2 jicama, peeled and chopped into chunks
rice vinegar
olive oil
soy sauce
several dashes cayenne pepper
black pepper, to taste
Saute onion and garlic, if you prefer, otherwise feel free to leave it raw. Add all vegetables to the quinoa and dress with vinegar, oil, and soy sauce (I probably used about 1/4 C of each, but I definitely didn't measure and you should really just do it to your taste). Sprinkle in some cayenne and some black pepper, and mix thoroughly. Taste. Adjust seasonings as necessary. Enjoy!
1. quinoa is the only grain that is a complete protein, containing all of the essential amino acids your body needs
2. jicama is loaded with fiber, potassium, vitamin C, and folic acid (a B-vitamin that helps in producing and maintaining new cells)
3. quinoa, jicama, and avocado all in the same bite is textural heaven...
1 C quinoa, cooked according to package instructions and cooled
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
1 avocado, chopped
1/2 jicama, peeled and chopped into chunks
rice vinegar
olive oil
soy sauce
several dashes cayenne pepper
black pepper, to taste
Saute onion and garlic, if you prefer, otherwise feel free to leave it raw. Add all vegetables to the quinoa and dress with vinegar, oil, and soy sauce (I probably used about 1/4 C of each, but I definitely didn't measure and you should really just do it to your taste). Sprinkle in some cayenne and some black pepper, and mix thoroughly. Taste. Adjust seasonings as necessary. Enjoy!
Thursday, October 11, 2007
Tofu-Veggie Saute with Tahini
You should just use whatever combination of veggies you have on hand. Mushrooms, asparagus, chard, carrots...really anything you have in your fridge would be great in this stir fry. Personally, I loved the broccoli, kale, avocado combination. And it's oh-so green and cancer-fighting!
Ingredients:
plenty olive oil
6 cloves garlic, minced or sliced
1 package extra firm tofu, drained and cubed
1 medium head broccoli, chopped
2-3 TBSP soy sauce
1/2 pound kale, washed well and chopped
3-4 scallions, sliced (white AND green parts)
1 avocado, peeled and sliced
1/4 C tahini
splash of cider vinegar
pepper to taste
In a very large pan, saute garlic, tofu, and broccoli in enough olive oil for about 3 or 4 minutes on medium heat. Add soy sauce, stir well. Add kale and 3/4 of the scallions, cover pan and steam for 3 more minutes, or until kale is wilted and broccoli is bright green. Uncover, stir in avocado, tahini, a capful of cider vinegar, and pepper. Mix well. Serve over cous cous or brown rice with the remaining scallions sprinkled on top for eye appeal!
Ingredients:
plenty olive oil
6 cloves garlic, minced or sliced
1 package extra firm tofu, drained and cubed
1 medium head broccoli, chopped
2-3 TBSP soy sauce
1/2 pound kale, washed well and chopped
3-4 scallions, sliced (white AND green parts)
1 avocado, peeled and sliced
1/4 C tahini
splash of cider vinegar
pepper to taste
In a very large pan, saute garlic, tofu, and broccoli in enough olive oil for about 3 or 4 minutes on medium heat. Add soy sauce, stir well. Add kale and 3/4 of the scallions, cover pan and steam for 3 more minutes, or until kale is wilted and broccoli is bright green. Uncover, stir in avocado, tahini, a capful of cider vinegar, and pepper. Mix well. Serve over cous cous or brown rice with the remaining scallions sprinkled on top for eye appeal!
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