Quinoa & Parsnip Salad With Balsamic Glazed Tofu

Quinoa & Parsnip Salad With Balsamic Glazed Tofu

1 package extra-firm organic tofu
1 cup balsamic vinegar
1 1/2 cups quinoa (I used a mix of red and white for color)
2 medium-sized parsnips
1 medium to large pomegranate
1 cup pistachios, chopped
2 tablespoons sesame oil
2 tablespoons lemon olive oil (or use regular olive oil and a little lemon extract)
1 tablespoon lemon thyme
Salt and pepper

Slice the tofu into half-inch slices and place in glass pan. Pour balsamic over, turning tofu to coat. Marinate for at least one hour or overnight, turning occasionally.

Get your grill set up if you plan to use charcoal, so it can heat up as you prepare the other ingredients. Preheat oven to 400 degrees.

Peel the parsnips, chopping into small bite-size chunks. Toss with sesame oil (which will bring out the earthy flavor), a teaspoon of the lemon thyme and some salt and pepper. Place in the oven for about 20 to 30 minutes, tossing occasionally to brown evenly. You want the parsnips soft, but firm.

Rinse quinoa, then prepare according to these instructions (if you need a little help). I made 2 cups, which yielded much more. I used about 4 cups of the prepared quinoa and froze the rest. It’s great for breakfast in place of oatmeal with a little chopped nuts and dried fruit, tossed into soups or as a replacement for rice in stir fry dishes.

Grill tofu, turning occasionally. It helps to oil the grill a little bit to prevent sticking. Cut pomegranate in half and carefully pick out seeds. You’ll want about one cup. Rough-chop pistachios to yield about 1 cup.

Combine quinoa, pistachio and parsnips, letting cool slightly before adding pomegranate. Stir in remaining lemon thyme, adding salt and pepper to taste. Add olive oil and/with lemon and toss to coat.

I initially served the tofu sliced on top of the salad, but these flavors are really meant to go together. I’d suggest chopping into bite-size chunks and incorporating. Can be served hot or cold.

Enjoy!

Originally published in “Et Tu, Tofu?

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Black Beans with Arugula-Walnut Pesto

Mole-Inspired Black Beans with Arugula-Walnut Pesto

Note: The pesto has strong flavors, so a little goes a long way. Start with a couple of teaspoons stirred into a single serving and go from there.

For the beans:

1 to 2 tablespoons olive oil
1 onion, diced
3 cloves of garlic, finely chopped
2 teaspoons cumin seed
1 teaspoon sesame seeds
1/8 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/4 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 15-ounce cans black beans, drained (if you’re vegetarian, reserve the liquid)
1/2 cup chicken broth (more if you’d like your beans more soupy) or, for vegetarians, the liquid from the beans
1 tablespoon unsweetened cocoa powder
2 teaspoons apple cider vinegar
Salt to taste

For the pesto:

2 loosely-packed cups arugula
2 tablespoons capers
2 tablespoons roasted walnuts
1/4 cup olive oil

Heat olive oil over medium-high heat, and add cumin and sesame seeds. Sizzle for about three minutes until fragrant, stirring occasionally (and keep a close eye out so they don’t burn — they can go from brown to black very quickly). Add onions, garlic and ground spices. Sauté about 10 minutes until onions are softened. Stir in beans, broth (or beans liquid) and cocoa powder. Reduce heat to medium-low, and simmer with the lid on for about 20 minutes. Remove from heat and stir in vinegar.

While beans are simmering, blend all the pesto ingredients in a food processor or blender.

When it’s time to eat, stir in a couple of teaspoons of pesto and adjust salt and any additional pesto to taste.

Originally published in “Perking Up Black Beans With A Bit ‘O Sass (And Arugula)

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Pistachio-Avocado Cream

Pistachio-Avocado Cream

I think subbing rosewater for the orange blossom would make for an equally delicious flavor. One word of warning, though — both rosewater and orange blossom water can quickly overwhelm a dish. It’s best to start with a small amount and add just a wee bit more at a time, tasting as you go. Also, you’ll notice most ingredients below are “to taste.” Again, you’ll want to taste while you’re mixing things together to end up with a flavor balance that suits you.

1 large avocado
1 1/2 to 2 tablespoons lime juice (to taste)
1/2 cup powdered sugar (to taste)
3/4 cups roasted, shelled (unsalted) pistachios
2 1/2 teaspoons orange blossom water (start here, then add more, 1/4 teaspoon at a time, to taste)
1/4 cup coconut milk
1/2 to 1 teaspoon ground cardamom (to taste)
1/2 cup heavy cream, whipped to stiff peaks

Grind pistachios until fine in a food processor or blender. Add all additional ingredients except the heavy cream and blend until smooth, scraping down as needed. Taste and make any flavor adjustments you like. Scrape into a bowl and fold in the whipped cream until your dessert is incorporated — but don’t stir too much, or you’ll lose all the whipped cream’s lift. Enjoy!

Makes about 4 small ramekins
Originally published in “Sweeten Up Your Sweetheart With Pistachio-Avocado Cream

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photo credit to Aaron Otis Photography 2014


July
Watermelon is the perfect summer food. It hydrates, it cools, it's sweet and juicy. We have some great ideas for your table, including a salad, ceviche cups, popsicles and cocktails. Get ready to beat the heat with us!