Equally good warm or chilled, consider packing leftovers for lunch. Peanut butter can replace almond butter.
1 package (350 g) firm tofu
1/3 cup (80 mL) almond butter
1/4 cup (60 mL) low-sodium soy sauce
2 Tbsp (30 mL) rice wine vinegar or red wine vinegar
1 Tbsp (15 mL) honey or agave syrup
1 Tbsp (15 mL) sesame oil
1 in (2.5 cm) piece fresh ginger, grated
Juice of 1/2 lime
1/4 tsp (1 mL) red pepper flakes (optional)
2 Tbsp (30 mL) sesame seeds
1 large carrot, cut into matchsticks
1 red pepper, thinly sliced
2 cloves garlic, thinly sliced
1 package (250 g) soba noodles
3 green onions, thinly sliced
Fresh cilantro (optional)
Slice tofu in half horizontally and lay on a couple of pieces of paper towel placed on a plate. Top with additional paper towel and another plate. Place a heavy object on the plate and let sit 15 minutes to press out the water.
In bowl, whisk together almond butter, soy sauce, vinegar, honey, sesame oil, ginger, lime, and pepper flakes; set aside.
In dry skillet, toast sesame seeds over medium heat for 3 to 4 minutes, stirring frequently. Remove seeds from skillet and heat 2 tsp oil (10 mL) over medium heat. Sear tofu for 3 to 4 minutes per side or until golden on both sides. Remove from heat and slice each half into 12 cubes.
Add carrots to skillet and cook for 4 minutes. Add red pepper and garlic; cook 3 minutes. Remove from heat and cover to keep warm.
In large saucepan, bring water to a boil and cook soba noodles according to package directions. Drain noodles and rinse with cold water. Return noodles to pot and mix with vegetables, tofu, and almond sauce.
Place on serving plates and garnish with sesame seeds, green onion, and cilantro.
Each serving contains: 366 calories; 19 g protein; 17 g total fat (2 g sat. fat, 0 g trans fat); 44 g carbohydrates; 3.3 g fibre; 704 mg sodium
source: "Not Your Average Noodle", alive #335, September 2010
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.