This tasty vegan meal takes only minutes to prepare, but its unique flavour combinations and exotic appeal will have your family thinking you’ve fussed for hours.
1 Tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
Salt and pepper to taste
12 oz (340 g) firm organic tofu, divided into 4 quarters or “steaks”
1 Tbsp (15 mL) extra-virgin olive oil or avocado oil
1 cup (250 mL) orange juice
Zest of 1/2 orange
2 Tbsp (30 mL) coconut palm sugar or sucanat
2 large bananas, sliced on the diagonal into 1/2 in (1.25 cm) pieces
Add paprika, cumin, coriander, salt, and pepper to small bowl. Stir to mix.
Pat tofu dry with paper towels to remove any excess water. Rub some spice mix onto each tofu “steak,” pressing spice down into tofu with your fingers to make sure it adheres.
Heat oil on medium heat in frying pan. When oil is hot, add tofu steaks and cook on either side until tofu is nicely browned and crispy on both sides. While tofu is browning, make the sauce.
Place orange juice, zest, and coconut palm sugar in small saucepan. Cook over medium heat until sugar is completely dissolved and sauce starts to thicken somewhat.
Turn down heat and add sliced bananas. Remove from heat and let sauce stand for 2 minutes. Serve warm over sautéed tofu.
Makes 4 servings.
Each serving contains: 261 calories; 14 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 31 g total carbohydrates (18 g sugars, 5 g fibre); 40 mg sodium
source: "Go Bananas", alive #376, February 2014
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.