“Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

November 27, 2017 at 6:04 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. Grilled Tofu seasoned with Granulated Garlic, Hungarian Paprika, and Ground Cumin. Serve with Chimichurri Sauce and Grilled Garlic Bread. The recipe is from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cook’s site has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy!

 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsley
4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 – For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 – For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 – Cut the tofu in half lengthwise to make 2 “steaks” about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 – Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 – For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.

Makes 4 servings.
http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html

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Healthy Immunity Recipes

September 9, 2017 at 5:45 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Immunity Recipes. Delicious and healthy recipes to help you keep a strong immunity system. Recipes like; Veggie Sandwich, Broccoli and Sausage Skillet Pizza, and Grilled Tofu with Korean BBQ Glaze and Stir-Fried Napa Cabbage. Find these and more at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Immunity Recipes
Find delicious, healthy immunity recipes including breakfasts, lunches and dinners. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Veggie Sandwich
There’s no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens…….

 

Broccoli and Sausage Skillet Pizza
Using a cast-iron skillet for this healthy pizza recipe gives you deep-dish pizza results with extra-crispy sides, but you can make it free-form too. Stretch the dough into a 12-inch oval and place on a large baking sheet coated with cooking spray. Top and bake at 450°F until the cheese is melted and the crust is crisp, about 20 minutes…….

 

Grilled Tofu with Korean BBQ Glaze and Stir-Fried Napa Cabbage
In this vegetarian grilling recipe, the hot grill gives tofu smokiness and some crispy edges. A BBQ sauce made with gochujang, the hot Korean chile paste, doubles as both a glaze and some sauce to slather on the tofu at the table. Serve with brown rice or farro……..

 

* Click the link below to get all the Healthy Immunity Recipes
http://www.eatingwell.com/recipes/18047/lifestyle-diets/healthy-immunity/

“Meatless Monday” Recipe of the Week – Veggie Taco Salad

July 24, 2017 at 5:33 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Veggie Taco Salad

Ingredients

2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans
Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream

Directions

1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.
Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g

http://diabeticgourmet.com/recipes/html/1056.shtml

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

 

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

 

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

Kitchen Hint of the Day!

June 19, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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No meat dishes…….

 

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

November 28, 2016 at 6:43 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tofu and Potato Kebabs. This one is from the CooksRecipes website. Cooks has recipes for all tastes and cuisines, be sure to check it out if you’re looking for recipes for the upcoming Christmas Season! http://www.cooksrecipes.com/index.html

 

 

Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

“Meatless Monday” Recipe of the Week – Sweet Chili Tofu

August 22, 2016 at 5:13 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Sweet Chili Tofu. Three ingredients make up this week’s recipe; Tofu, Asia Sweet Chili Sauce, and Panko Bread Crumbs. The recipe is on one of my favorite recipe sites, CooksRecipes. The Cooks website has a great selection of recipes for all tastes and cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Sweet Chili Tofu

Recipe Ingredients:Cooksrecipes 2

1 pound firm tofu, cut into cubes
2/3 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1 cup panko (Japanese bread crumbs)

Cooking Directions:

1 – Place tofu and sweet chili sauce in large resealable plastic bag; marinate in refrigerator for several hours or overnight. Place panko on plate or in shallow dish. Take tofu pieces out of the bag one by one and coat with panko. Discard remaining marinade.
2 – Heat vegetable oil in large, nonstick skillet over medium-high heat. Add several pieces of tofu until skillet is filled but not overcrowded. Fry for several minutes or until golden on each side. Serve with additional sweet chili sauce, if desired.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 300 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 220 mg Carbohydrates: 34 g Dietary Fiber: 3 g Sugars: 5 g Protein: 21 g.
http://www.cooksrecipes.com/mless/sweet_chili_tofu_recipe.html

“Meatless Monday” Recipe of the Week – Tofu and Potato Kebabs

August 15, 2016 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Tofu and Potato Kebabs. There are many variations of this recipe across the net. But I went with this one from CooksRecipes because it’s a bit healthier than most of them. A delicious combination of Tofu and Potatoes! You can find this recipe on one of my favorite recipe sites, CooksRecipes!   http://www.cooksrecipes.com/index.html

 
Tofu and Potato Kebabs

Choose between a sweet and savory grilling sauce or teriyaki marinade to flavor these tofu and potato kebabs.

Recipe Ingredients:

4 medium red-skinned potatoesCooksrecipes 2
2 pounds firm tofu
Sweet and Savory Grilling Sauce or Teriyaki Marinade
2 medium sweet red bell peppers, cut into 1-inch squares

Cooking Directions:

1 – Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
2 – Cut tofu into 3/4 to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture. After pressing, cut into 3/4 to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce or Teriyaki Marinade for 30 minutes.
3 – Alternate tofu and potato chunks with red pepper pieces on skewers.
4 – Prepare grill. Brush the skewered ingredients with additional sauce or marinade used. Grill, turning carefully, until touched with charred spots, about 10 minutes total.
Makes 8 servings.
http://www.cooksrecipes.com/mless/tofu_and_potato_kebabs_recipe.html

Kitchen Hint of the Day!

August 1, 2016 at 4:47 AM | Posted in Kitchen Hints | Leave a comment
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Increase the protein in your meals……

 

When making your meals try working in combinations of simple proteins like beans, tofu, mushrooms, and even nuts into your meals at least once a week to save money and boost nutrition!

“Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

July 18, 2016 at 4:43 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. If you are not a fan of Tofu, you will be! Included are the recipes for Chimichurri Sauce, Cumin Rub, and Grilled Garlic Bread. With the featured ingredient being the Tofu. You can find this recipe on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsleyCooksrecipes 2
4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 – For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 – For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 – Cut the tofu in half lengthwise to make 2 “steaks” about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 – Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 – For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.
Makes 4 servings.

http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html

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