Saturday, June 23, 2012
So, this isn't technically a recipe - I don't have exact measurements and other specific whatnots, like I do in my books, BUT... I threw this together today and found it so satisfying and delish that I just had to share immediately!! Knowing me, though, I'll be making this again soon and will get more exact measurements to share with you. But for now...let the deliciousness ensue...
For the Sweet Spicy Garlic Sauce:
About 1 1/2 tablespoons agave nectar
About 1 tablespoon sriracha sauce
1 large clove garlic, minced or pressed
For the Crisp Tofu:
About 5 oz. extra-firm tofu (roundabouts 1/3 of a package/block)
A sprinkle of dry polenta (maybe 1 tablespoon)
Whole wheat pastry flour (about 2 tablespoons) - note, you can use gluten-free flour if you need to
1 tablespoon sesame seeds
A few dashes of garlic granules and salt
For pan-frying: 1-2 tablespoons coconut oil
1. Whisk or stir the sauce ingredients together and set aside.
2. Slice the tofu into slabs and then into smaller shapes (triangles, circles, squares, octagons, dinosaurs, what have you...). Sprinkle evenly with the polenta, flour, seeds, garlic, and salt.
3. Heat the oil over medium-high heat in a medium skillet. Place the tofu in the hot oil. Fry for about 3 minutes on each side, or until crisp and awesome looking.
4. Serve with the sweet spicy sauce for dipping.
GF (if using gluten-free flour)/Blue (according to the health guidelines in my books)
Saturday, June 9, 2012
Mmm, come to mama. Seriously, get over here immediately. And by the way, I dare you not to eat any of the Maple Orange Walnuts before they find their way onto a beet—I’m quite convinced it can’t be done. Recipe from Radiance 4 Life (my most recent book, with over 100 recipes that celebrate superfoods!)
▪ 5-6 medium beets, lightly washed
▪ ¼ cup fresh orange juice▪ 1 tablespoon each: fresh lime juice, maple syrup, and olive oil
▪ 1 teaspoon minced lime zest
▪ ½ teaspoon minced fresh rosemary
▪ ¼ teaspoon sea salt
Maple Orange Walnuts:
▪ 1 cup raw walnuts pieces▪ 3 tablespoons maple syrup
▪ 1½ teaspoons minced orange zest
▪ ⅛ teaspoon sea salt
Optional: 2 cups baby arugula
1. Place the beets in a large pot and cover them with water. Bring to a boil over high heat. Reduce heat to low and simmer until a sharp knife inserted into the beets proves them tender. Drain and rinse with cold water. Next, peel the beets using a vegetable peeler (or your fingers if the beets are cooperating—they have their moods). With a sharp knife, remove the tough ends of each beet. Finally, thinly slice the beets and set them aside in a bowl.
2. Stir the “Mmmarinade” ingredients together and pour over the cooked, sliced beets. Toss gently and let marinate for an hour or longer.
3. Preheat the oven to 350° F. In a bowl, stir together the walnuts, 3 tablespoons of maple syrup, orange zest, and ⅛ teaspoon of salt. Spread the walnut mixture out evenly on a silicone sheet (ideally) or a nonstick pan. Bake, stirring every 5 minutes, for 15 minutes. Once golden-browned and fully gooey, remove from the oven and stir again. When slightly cooled, remove from the pan and spread out on waxed paper—don’t wait too long if you’re not using a silicone sheet, or the nuts will stick to your pan. Set aside.
4. To serve: Place arugula on plates and top with the beets and some of their marinade. Sprinkle with the walnuts just before serving so they remain crunchy.
Note: You may have extra walnuts left over. You’re welcome.