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Archive for the ‘Recipes’ Category

MISO-DATE TOFU

The marinade:
1T White Miso
1T Date Syrup
1/4 cup Coconut Water vinegar
1t Sesame Oil
Dash of Dulse flakes and Herbamere

• Press half a block of extra firm tofu and slice (I get six slices out of half a block)

• Whisk all marinade ingredients together

• Place tofu in a shallow dish and pour the marinade over the tofu.

• Cover and chill for 2 – 24 hours.

• Set tofu out for about 20 minutes before cooking.

• Grill (on a George Foreman) for about 6 minutes on each side.  You can bake on 350 for 20 minutes, turning half-way, or, on a gas grill, place on foil and grill for 10 mins on each side.

From the George Foreman indoor/outdoor grill:  Miso-Date Tofu and grilled onions. From the gas grill: romaine lettuce (seasoned with olive oil, lemon juice, sea salt and pepper) and yams.

This recipe was first published on JL goes Vegan: Food & Fitness with side of Kale

Hey, its almost August. Time for a cool meal. I invented this salad years ago by looking at a pasta salad in a deli. I figured I could do it better and cheaper. It is a killer salad and I have lots of compliments over the years to prove it too. It is really delicious and is a full meal. Let me know how it works for you.

Perfect Pasta Salad

Corkscrew pasta, 1 ½ lg pkg, cooked and drained, (about 12 oz)
Sweet, spicy uncooked Italian sausage, 1 pkg or 5 sausages, casings removed,  fried and crumbled  into small pieces(may need oil in the pan first)
Ham strips (optional, amount to taste)
Cherry tomatoes, 1-2 cups
Marinated artichoke hearts, drained (2 lg jars)
Red Onion ½, chopped
Broccoli heads, 2-3 cups- bite sized pieces,  steamed only til crisp
Fresh basil coarsely chopped, amount to taste (try 1/2 cup)
Olives, drained, 1 can
Feta cheese, original or traditional, buy chunk but crumble, 1 pkg
Salt and Pepper to taste

Good Seasons packaged salad seasoning, Zesty or regular Italian,  2 packages

All these ingredient amounts can be adjusted to your own taste. Prepare the ingredients as directed, and mix all but the dressing in large salad bowl. Make both packages of dressing separately according to directions on package (I use white wine vinegar and corn or canola oil. Olive oil is too strong).
Toss salad with one made package of the dressing.  You might need to use a little of the second batch of the dressing if it seems too dry, though it should be lightly dressed.
Chill several hours to develop flavors,  tossing a couple times.

Serve salad in the bowl for guests to help themselves, and have the rest of the dressing on the side to drizzle over the top.

Serves 10-12 hearty eaters, and maybe more.

A new e-course, from the author of “thenourishinggourmet.com” is starting on June 28th.

Alice Waters, Michael Pollan, Jamie Oliver, Sally Fallon and others are bringing us a new perspective on how we as a nation should eat. Local, fresh ingredients sustainably raised are key parts to their message. They believe that everyone deserves to eat well and they think that you deserve to eat real food instead of fast food and prepackaged convenience foods. However, they aren’t the ones who pay your grocery bills and have to cook on your schedule.

Eating real food sounds great, right? But how do we fit it into our daily life? We want real food, but we also have real life schedules and budgets. We want to eat healthier foods, but aren’t sure where to start. And isn’t real food just for the rich? Grass fed beef, free range chicken and organic produce can be expensive! How does one afford it on a normal budget? My ecourse is aimed at showing you how to eat real food on a realistic budget.

Click here for more information on this fascinating 13-week e-course.

Since I am a bad man and have yet to post our FoodNuts! Timpano celebration (from New Year’s Eve), I thought at the least we could post this video:

More of this great author’s recipes and thoughts can be found at http://simpledinnerideas.blogspot.com/