Tandoori tofu recipe - Vegetarian tofu tandoori recipe - Grilled Indian tofu recipe for vegetarians or vegans Tofu marinates in tandoori spices and is grilled until crispy in this vegetarian grilled tofu recipe. To make this tandoori tofu recipe completely vegan, use non-dairy soy yogurt instead of regular - it still works out just fine. Turn these tandoori skewers into a full meal by adding some eggplant chunks, tomatoes or bell peppers to the skewer. See also: More grilled tofu recipes Ingredients: 2/3 cup plain or lemon yogurt1 1/2 Tbsp lime juice1 1/2 Tbsp tandoori spice blend3/4 tsp garlic powder3/4 tsp ginger powder1/4-1/2 tsp cayenne pepper, to taste1/4 teaspoon salt1/8 tsp black pepper1 block firm or extra-firm tofu, well-pressed, and chopped into cubesbamboo skewers for grilling, pre-soaked Preparation: Whisk together all ingredients, except tofu, until well combined. Transfer tofu to skewers, basting again with sauce. Place on a pre-heated grill for 6-8 minutes, turning once or twice, until tofu is cooked and crisp. Pair these tandoori skewers with a fresh homemade cucumber raita.
linguine with tomato-almond pesto We are dragging this summer out. Maybe it’s because as far as I am concerned, it didn’t really start until August, when the bulk of the heat wave was behind us and we willingly ventured outside of our air-conditioned caves again, and when we finally took a little family vacation. Maybe it’s because if it is still summer, the baby is still a baby and not a one year-old toddler as he will be after this weekend. But it is most likely because we headed down the Garden State Parkway to Exit 0 last weekend for a belated 5 year anniversary mini-vacation without said baby and somehow, well into September, still got sun, sand and freckles. Summer in September? I’ll take it. Despite the fact that the calendar may suggest fall clothes and butternut squash, the markets are still flooded with tomatoes. I made this recipe because a line in the recipe — “If you are Sicilian, become hysterical at the prospect of overcooked pasta. Linguine with Tomato-Almond Pesto [Pesto Trapenese] Adapted from Gourmet
Spanish Lentil Soup with Sausages and Apples recipe from food52 Author Notes: Adapted from a Claudia Roden recipe in her excellent The Food of Spain, I took this recipe in a Midwestern American autumn direction by adding crisp, sweet apples and apple cider vinegar. The result was warming and delicious. If you cannot find Morcilla (Spanish style blood sausage), just double the chorizo. Serves 8 This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring Popular on Food52 and Provisions
Low-Cal Tomato and Squash Crumble nutritional information Serves 4 Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs. 3 Tbs. butter or margarine 1 ¼ cups fresh breadcrumbs 2 Tbs. finely chopped parsley 1 small yellow onion, chopped (1 cup) ½ lb. small yellow crookneck squash, diced (2 cups) 3 cups cherry tomatoes 1 clove garlic, minced (1 tsp.) ½ cup grated Swiss or Gruyère cheese 1. 2. 3. July/August 2012 p.60 Easy, Vegan Pasta Primavera nutritional information Serves 4 30 minutes or fewer “Sicilians were doing pasta shapes well before everyone else in Italy and creating shapes to go with certain pasta sauces,” explains Giorgio Locatelli, chef at Locanda Locatelli in London and author of Made in Sicily. 6 oz. conchiglie or medium pasta shells (2 cups) 3 Tbs. olive oil 2 cloves garlic, minced (2 tsp.) 1 small yellow squash, cut into ¾-inch pieces (8 oz.) 8 oz. asparagus, trimmed and cut into 1-inch pieces (1 ½ cups) 1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup) 4 oz. green beans, halved (1 cup) 2 cups cherry tomatoes, halved 1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds 2 Tbs. lemon juice 1 Tbs. chopped fresh mint 1. 2. 3. June 2012 p.33
chard and white bean stew High on the list of dishes I’d like to be able to make without a second thought, a special trip to a special store and that I hope to still be cooking when we spend our days in his-and-hers creaking rocking chairs, lamenting that Jacob never calls us anymore, is a hearty white bean stew. And never has my need to get a recipe like this down been more urgent, given the following confluence of events: 1. A kid who is getting more and more into rejecting food, but shows a keen interest in beans and anything cooked in a tomato-y sauce. 2. A mama who is near the end of her tether trying to fit an impossible amount of ingredients in her 2 (yes, two) kitchen cabinets and revels in a recipe that will use up multiple cans of beans, a box of tomatoes and a carton of broth and 3. A website audience that will likely hightail it out of here if I present you with one more recipe in a row that hinges on cream and booze, butter and cheese, butter and sprinkles or butter and wine.
Cauliflower Crust Pizza I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Source: Eat.
Lemony Summer Squash Orecchiette Recipe You still have tons of zucchini right? Ok, I thought so, just checking. If you don’t (hi, Australia!) My zucchini and yellow squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. Rosemary isn’t super summery, but it’s what I had (my basil didn’t last through the heat). Just a few minutes in the pan and you’re done. lemony summer squash orecchiette 3 small summer squash (or 2 medium) 8 oz. dry orecchiette pasta 1-2 tablespoons olive oil 1 clove garlic, minced 1 teaspoon finely chopped rosemary big handful of chopped spinach or other leafy green big squeeze of lemon ⅓ cup feta cheese 2 tablespoons capers a few pinches red pepper flakes optional: grated parmesan cheese plenty of salt & pepper Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Vegan option: skip the cheese and add dollops of pesto toward the end. For a richer pasta, use 1T olive oil and 1T butter at the beginning. If you make this, let us see!
Potato and Cheese Pierogi Recipe Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product. The secret? Pinching off portions of dough and rolling them individually to avoid overworking it. 3-1/2 cups all-purpose flour, plus more for dusting3 large eggs2 tablespoons sour cream3/4 to 1 cup water 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices2 tablespoons unsalted butter1 tablespoon extra-virgin olive oil1 small sweet onion, chopped1 clove garlic, minced1/4 teaspoon dried thyme3/4 to 1 cup grated dry farmer's cheeseKosher salt and freshly ground pepper to taste 1/2 stick butter, cut into 1 tablespoon portions1 recipe Sour Cream Garlic-Chive Sauce For the dough: Serving Suggestion
BASIL TAHINI PASTA WITH MUSHROOMS & BURST TOMATOES pin it! I usually want summer to go on forever, but I have to admit that I’m a little tired of the season at this point. I still love the heaps of tomatoes in my garden and sitting on our porch with a cold one at the end of the day (make mine a kombucha please), but our pace has been pretty much non-stop for the last 2 months. I had HUGE plans for these warm months–in work and life–don’t we all get like that after the May long weekend, what with the summer bucket lists and whatnot? The heat becomes concerning after a while too. So yeah, this summer’s been a bit of a haze. Oh, and of course I also get to offer you this simple and GREAT dinner recipe! BASIL TAHINI PASTA WITH BURST TOMATOES & MUSHROOMSPrint the recipe here! PASTA¾ lb (340 grams) shaped pasta of choice (penne and rotini are great)4 teaspoons olive oil, divided2 cups cherry/grape tomatoes¾ lb (340 grams) cremini mushrooms, slicedred pepper flakes, to taste Cook the pasta according to package directions.