Seared Cauliflower with Garlic and Tamari
The tamari caramelizes the cauliflower, giving it a wonderful robustness. This makes a great side dish!
1 head cauliflower, cut into florets
2 tbsp tamari
3-4 tbsp water
3 cloves garlic, minced
2 tbsp minced parsley
Over medium-high heat, sauté the cauliflower, slowly stirring it until it just browns. Then add the tamari. When the tamari starts to stick to the pan, add 3 to 4 tablespoons of water and the garlic; allow the sauce to reduce until it just coats the cauliflower. Remove the cauliflower from the heat and immediately toss it with the parsley.
Options: Toss the cauliflower with the garlic, parsley, and tamari (no water) and bake it in a covered baking dish at 375 degrees F for 15 minutes.
Asian Speedy Beans
This is a quick and easy way to cook your beans while adding some gourmet flavors. The recipe is intended to be an alternative method to steaming the beans, and can be made with just cooking oil, salt and pepper or any kind of seasoning you like. Use a chili seasoning for Mexican beans or curry for curried beans. The options are limitless.
1 lb beans
1 tbsp cooking oil
2 tsp soy sauce
1 tsp sesame oil
1 Tbsp ginger root, grated
2 cloves garlic, pressed and minced
salt and pepper to taste
Heat the cooking oil in a non-stick pan over high heat. When the oil begins to pop, about 3 minutes, add the beans. Cook the beans, stirring every 30 seconds, until most of the water in the pan has evaporated, about 5 minutes. Add the soy sauce, sesame oil, ginger root, garlic and salt. Continue to saute in sauce for another 3-5 minutes, until about half the beans begin to brown. Remove the pan from heat and serve.
This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
Tamari Marinated Tofu-Cucumber Salad
This is a delightful Asian inspired tofu dish. No cooking required!
3 tbsp tamari
2 tbsps rice vinegar
1 heaping tsp minced chile (jalapeno or Serrano)
4 tbsp extra virgin olive oil
1 red onion, halved, sliced into long pieces
1 block firm tofu, cut into 1/2-inch slices width wise
1 English cucumber, mandoline thin slices
Kosher salt and freshly ground black pepper to taste
Drain the tofu and wrap in a clean towel to remove the excess water. In a bowl, whisk together the tamari, rice vinegar, chile and extra virgin olive oil. Season. In a dish, spread out the onion and place tofu on top. Cover with vinaigrette and marinate in fridge for 1 hour. Remove tofu slices and transfer to a platter. Toss cucumbers with the marinated onions. Place on top of tofu and serve.
Beans with Tomatoes, Shallots, and Olives
You can't go wrong with beans, onions, and tomatoes! The briefly pickled shallots add a great element to this dish.
12 ounces beans
1 shallot, sliced crosswise into rings (can sub an onion if you don't have a shallot)
4 tsp apple cider vinegar
10 Kalamata or other black olives, pitted
1 small clove garlic
1 tomato, cut up into chunks
Sea salt and freshly ground black pepper
2 1/2 tbsp olive oil
Several basil leaves
Bring plenty of water to a boil in a pot. While the water is heating, tip and tail the beans unless they are very tender and fresh, in which case you can leave the tips on.
While the water is heating, toss the sliced shallot in the vinegar. Pit the olives and chop them with the garlic.
When the water comes to a boil, add 1tbsp salt, then the beans. Cook until they are tender-firm, about 5 minutes. The timing will depend on the bean- how big, how old, so you just have to keep tasting them to get it right. Drain the beans and turn them onto a towel to dry.
Put the beans in a large bowl, and toss them with the olives and garlic, then taste for salt and season with pepper. Pull the shallots out of the vinegar, add the oil to the vinegar, and whisk them together. Pour the dressing over the beans, then scatter the shallots over the top. Add the tomatoes and basil; stir to combine. This can be served hot or at room temperature.
TLT (Tofu, Lettuce and Tomato Sandwich)
According to Eating Well magazine, even the most devoted bacon fan won't remember what's missing in this smoky, spicy rendovation of the sandwich favorite. From Eating Well, June/July 2005. Makes 4.
1 tbsp Dijon mustard
1 tbsp reduced-sodium soy sauce
1 tbsp adobo sauce from canned chipotle peppers, (see Ingredient note), divided
14 ounces water-packed extra-firm tofu, drained and rinsed
4 tbsp reduced-fat mayonnaise
8 slices crusty whole-wheat bread, toast
4 pieces green-leaf lettuce
2 medium tomatoes, sliced
Preheat oven to 475°F. Coat a baking sheet with cooking spray.
Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side. Bake the tofu for 20 minutes.
Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches. Cut in half to serve.
Glenn's Roasted Beet Salad
This recipe comes to you from a CSA member who loves beets! If you have a great recipe or unique way that you enjoy your veggies please let us know. I love hearing from our members!
2 medium beets, peeled and cubed
4oz goat or feta cheese
1/2 med red onion, chopped
1 handful dried cranberries or raisins
1 handful toasted walnuts or pecans
3-4 cups Lettuce (mixed lettuces or spinach works too)
1/2 cup Olive Oil
1/4 cup cider vinegar
2 tbsp Mayonnaise
2 tbsp Honey
1tsp crushed garlic
Toss the beet cubes in olive oil, salt and pepper and roast at 350 for 30 mins - 1 hour. Stir them every 15 mins until they are roasted and a little crispy on the edges. Cool.
Combine dressing ingredients. Combine salad ingredients with the beets except the nuts in a separate bowl.
Right before serving, add the nuts and dressing and toss. Add dressing and toss to taste, reserving some in case it is too wet to your liking...add more for more wetness.
You can make a meal out of it by adding cubed chicken, bacon and/or hard-boiled egg.