Grilled Tofu w/ Avo Sauce

Here is another recipe out of Giada's "Feel Good Food" cookbook. I really do enjoy her light recipes that have bold and fresh flavors! I like to cook up tofu from time to time, which makes for a fast meal with a good source of protein. I usually will cook my tofu by first cutting it, then placing it between paper towels, then place a cutting board on top. This allows for the extra water to be removed, then it can absorb more flavor or be able to get crispy.

 

 

 

Verdict--I did enjoy tofu this way, but the true star was the avo cream sauce that is actually dairy free! I would use that sauce on any Mexican food or as a dip. It was so easy to make and kept well for a few days in the fridge too.

 

 

Grilled Tofu w/ Avocado Creama

 

Tofu Ingredients

1 12oz firm tofu container

2 TB EVOO

1 TB dried herbs de Provence**

3/4 tea salt

1/4 teaspoon black pepper

 

Avocado Creama Ingredients

1 ripe avocado

1/3 cup of EVOO

Grated zest from 1 lime

1 TB lime juice

1/2 cup vegetable broth or water w/ a little salt

1/2 cup of fresh parsley

1 garlic clove, diced

1/2 teaspoon salt

1/2 teaspoon black pepper

 

**If you don't have Herbs de Provence,

than dried Italian herbs or Greek seasoning is a good substitute

 

Tofu Directions:

- Cut the tofu into 1/4 inch slices, then diagonally make another cut, so it is a triangle

- Place the tofu between paper towels, then a cutting board on top to remove the extra water (about 15 minutes).

- Pre-heat grill pan or bbq on medium heat, with a little oil

- Put the herbs de Provence, salt, & pepper on tofu and place into hot pan.

- Cook for three minutes per side or until there are golden grill marks

 

Avocado Creama Directions:

- Place all the ingredients into a blender and blend until smooth

- Spoon the Creama over the tofu and enjoy!

 

 





Mango-licious Tilapia

Only within the last few years have I really learned to love eating fish and making it at home now too! I started out like some seared ahi and realized it was really good, to sushi, to cooked fished too.

 

This recipe caught my attention because when I cook fish, I do like bold flavors to accompany it.

 

Mango-licious Tilapia

 

Ingredients for Fish:

4 tilapia fillets

2 TB olive oil

1 1/2 TB grated orange zest

1/4 cup of oj

Salt, pepper, & red pepper flakes to taste

Ingredients for Salsa:

1 small red onion finely diced

1 avocado diced

2 tomatoes diced

1 lime zested & juiced

1/2 jalapeño pepper, diced

1 TB fresh grated ginger 

1/4 cup chopped cilantro (optional)

salt to taste

 

Directions:

- Pre-heat oven 400 degrees

- Combine all the fish ingredients together and let sit for a minimum of 30 minutes in a baking dish with sides.

- Bake for 10-12 minutes

- While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Vegan Artichoke Dip

Was looking for a quick appetizer to make for when company comes over and this recipe caught my attention with its' simple ingredients, healthy, and quick to get to the table! 

Verdict--would make this recipe in a pinch, but I prefer humus more than this. I also like the artichokes more in pasta or in my families' artichoke dip recipe w/ a fair amount of mayo and parm in it :)

Ingredients

1 14oz can of artichoke hearts drained

1 teaspoon of cumin
1 tablespoon water
1 teaspoon of EVOO 

Salt & pepper to taste

Directions: place all ingredients in mini food processor and pulse together until smooth. If the consistency is off, just add a little more water or oil. Garnish with fresh herbs and splash of oil. Serve with veggies or pita wedges!

Cornmeal Waffles

One big thing I am noticing the difference between what I cook and cookbook recipes, is that usually will make a sauce to accompany the dish. 

This next recipe comes from the Thug Kitchen cookbook. When I first went through the book I notice of course the swearing, but was all the healthy recipes that are filled with fresh produce. Upon second reading of the book I later realized it was a vegan book! 

Some vegan books will use a lot of fake ingredients to replicate non-vegan food (i.e.) cheeseburger, lasagna, key lime pie, etc. Instead, this instead uses good produce and you are just making a version of the recipe without the dairy, egg, or meat. The flavors are bold and very tasty!

The recipe I chose to make was the cornmeal waffles with a homemade strawberry syrup--yum! I am listed the halted portion of the recipe, which was perfect for two people. The waffles tasted a little of corn, great crunch, and the syrup was awesome. We had no problem finishing it! 

Cornmeal Waffles w/ Strawberry Syrup 

Strawberry Syrup Ingredients:

1 lb of strawberries

2 TB of sugar (more if they are tart)

1/2 cup of OJ

1/2 tea vanilla extract

Waffles Ingredients:

1 cup of almond milk

1/2 tea apple cider vinegar or lemon juice

3/4 cup of cornmeal

1/2 cup of whole wheat flour

1 TB brown sugar

3/4 tea of baking powder

1/4 tea salt

dash of cinnamon

cooking spray for waffle iron

For the syrup:

- Wash the strawberries, cut of stems, then cut into pea side pieces, put in sauce pan w/ sugar, oj, and 1/2 teaspoon of vanilla extract 

- Bring up to a simmer and simmer for 15-20 minutes while stirring periodically.

- Some liquid will evaporate and it will thicken to syrup consistency

For the waffles:

- While Syrup is cooling, preheat waffle iron

- Mix the milk and vinegar together and set aside

- Then in a separate bowl, mix all the dry ingredients together-- cornmeal, flour, sugar, baking powder, salt, and cinnamon. 

- Now add the wet ingredients to the dry and mix until well incorporated 

- Use the cooking spray on the waffle iron and add the batter, removed once golden and serve with the syrup!