I had a lovely, filling and healthy dinner this evening that I am excited to share with you. I also tried out a new nutty dessert. Try one, or two, or all new recipes!
Lemon Pepper Tofu
Courtesy: "Clean Start"
1 Pound fresh tofu, cut into 1/2 inch fillets
2 Garlic cloves, minced
2 Tablespoons extra virgin olive oil
4 Tablespoons lemon juice
2 Tablespoons mirin
Freshly ground black pepper
Zest of 1 lemon
1/4 Teaspoon crushed red pepper flakes
Wrap tofu in towel and gently press out excess liquid.
Heat large cast-iron skillet to medium and saute garlic in olive oil for 2 minutes. Add 1 tablespoon lemon juice, 1 tablespoon mirin and plenty of pepper. Stir to combine and place tofu in pan. Saute 4 minutes, flip fillets, add another 1 tablespoon lemon juice and more pepper as desired. Saute 4 minutes longer, flip tofu again, add 1 tablespoon lemon juice and final tablespoon mirin. Saute 4 minutes or until evenly browned. Flip one last time, add remaining 1 tablespoon lemon juice, lemon zest and crushed red pepper and saute 4 minutes or until evenly browned. Remove from heat and serve.
1 Head cauliflower
2 Tablespoons vegan butter
2 Tablespoons almond or hemp milk
1 Tablespoon garlic, minced
Salt and pepper to taste
Bring a medium pot of water to boil and add in cauliflower. Cook until soft. Drain water and add cauliflower to food processor. Add all other ingredients and blend until smooth. Serve right away.
Sicilian Collard Greens
Courtesy: "The Kind Diet"
1 Bunch collard greens
2 Tablespoons pine nuts
3 Garlic cloves, peeled and chopped
1 Tablespoon olive oil
3 Tablespoons raisins
2 Tablespoons balsamic vinegar ( I end up using only 1 Tbs )
Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit ( you want some water to remain on the leaves ).
Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until brown. Shake the pan often to keep the pine nuts from burning. Transfer to a plate and set aside.
Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
Raw Pistachio Pudding
1/2 Cup soaked pistachios, peeled
Water or nut milk, to thin
3 Tablespoons agave nectar, or to taste
1/2-3/4 Teaspoon vanilla extract
1 1/2 Tablespoons ground chia seeds
Squirt of lemon juice
Process the pistachios until very smooth (this may take a few minutes) in a food processor. Add all the other ingredients and process until smooth.
Let sit in the refrigerator for several hours, or stick in the freezer for about one hour. Serve chilled.
Makes about one to two servings.