These attractive veggie stacks are a meal unto themselves. Serve as a nice summer lunch with a scoop of quinoa salad on the side.
2 Tbsp (30 mL) fresh squeezed lime juice
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) toasted sesame oil
1 tsp (5 mL) tamari soy sauce
1 tsp (5 mL) maple syrup
1 large garlic clove, smashed and finely minced
Generous pinch crushed red chilies
1 package (350 g) organic extra-firm tofu, cut into 4 slabs and pressed*
1/2 medium-sized eggplant, skin on, cut into 4 - 1/2 in (1.25 cm) rounds
1/2 Vidalia onion, peeled and cut into 4 slices
1 large yellow pepper, cored and cut into 4 pieces
1 zucchini, cut into 4 thick diagonal slices
1 firm tomato, cut into 4 slices
4 - 4 in (10 cm) bamboo skewers
Combine lime juice, olive oil, sesame oil, tamari, maple syrup, garlic, and chilies in large bowl. Whisk to blend. Place tofu and vegetables in single layer on large baking sheet and brush with lime dressing on both sides.
Preheat barbecue to medium-high heat and grease grill. Place tofu and vegetables on grill in single layer. Grill, turning once, until tender and lightly charred. Remove to baking sheet as they are done, about 10 to 15 minutes.
To serve, create 4 vegetable stacks layering tofu and vegetables one on top of the other and secure in the centre with bamboo skewer. Drizzle with any remaining lime dressing and season lightly with fresh ground black pepper.
* For crispy grilled tofu, cut into slabs and place in single layer on clean kitchen cloth. Cover with clean cloth and gently press tofu with the palm of your hand to extract extra water.
Each serving contains: 129 calories; 9 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (6 g sugars, 4 g fibre); 178 mg sodium
source: "Vegan Barbecue Feast", alive #380, June 2014
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.