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Maple and Ginger Glazed Tofu Triangles

 

October 9, 2011

By Deb Gleason

 

Looking for a quick and healthy dinner, make these tofu triangles with a big salad or sauteed greens.

 

454g block firm tofu

2 TBSP Braggs Liquid Aminos

1 TBSP balsamic vinegar

1 TBSP maple syrup

1 TBSP sesame seeds

1/2 tsp ground ginger

1 TBSP Coconut Oil

 

Cut the tofu into 1/4 inch thick slabs and then cut each slab diagonally creating two triangles and set aside. Heat coconut oil in a frying pan and mix remaining ingredients together in a bowl. Dip triangles into the sauce to coat on both sides and then place in med-hot frying pan. When all of the tofu is in the pan pour the remaining sauce over the tofu. Pan fry on each side for about 5 minutes or until brown. Sprinkle with sesame seeds and serve hot.

 

 

 

Red Lentil and Quinoa Stew with Squash

 

October 5, 2011

By Deb Gleason

 

 

3 cups water

1 vegetable bullion cube

1 squash, cubed (seeds removed)

3 fresh tomatoes chopped or 1 can tomatoes (398ml)

1 onion, finely chopped

3 carrots, sliced

1 cup red lentils

1/2 cup quinoa, rinsed

2 cloves garlic, minced

1 TBSP mild curry powder

 

Add 1 cup of water, chopped onions and boullion cube to a large pot and heat on high until boiling. Reduce heat and simmer 5 minutes. Add remaining ingredients and simmer for 40 minutes or until all the vegetables are soft.

Note: I used organic Potimarron winter squash that came from my garden. You can use any kind of squash in this recipe and if organic you don’t need to remove the skin which is usually the hardest part of the job.