Wednesday, July 7, 2010
Picnic at the waterfront
I love picnics, bbqs in the park and cooking while camping. So when we decided to eat some dinner down at the waterfront I thought about making some traditional foods with a slight spin. These recipes are simple and super fast!
Curried Tofu Salad Sandwiches with currants, peanuts and scallions. Cumin Broccoli Hummus and Homemade Baked Tortilla and Radish Chips.
Curried Tofu Salad Sandwiches
12 oz extra firm tofu, pressed slightly and crumbled.
1/2c vegan mayonnaise
1 tbl apple cider vinegar
2 tbl curry powder
1/4 tsp pepper
1 tsp salt
1/4c dry roasted peanuts, chopped
2 tbl natural chunky peanut butter
2 tbl scallions, chopped fine
Sandwich Bread- I love Dave's Killer Bread
Combine all ingredients together and stir to combine. Chill for 30 minutes before serving and to allow flavors to combine.
1c broccoli, chopped into small florets
1-15oz can garbanzo beans, drained and rinsed
2 tsp lemon zest and juice of half a lemon
2 tbl extra virgin olive oil
2 tbl tahini
2 tsp sesame oil
1 tbl cumin
salt and pepper to taste
In a small pot with boiling water, steam broccoli for 3 minutes. Drain. Add all ingredients into a food processor and blend until smooth. Chill until ready to eat.
Baked Tortilla and Radish Chips
10 corn tortillas, cut in half and each half cut in thirds
6 large radishes, sliced paper thin with a knife of mandolin
3 tbl extra virgin olive oil
2 tsp curry powder
1 tsp dried parsley
1 tsp salt
1/2 tsp pepper
Preheat oven to 450.
In a large bowl toss tortillas and radish slices with remaining ingredients. Line a baking sheet with foil and spray with cooking spray. Arrange tortillas and radishes in a single layer and bake for 10-15 min, checking every 5 minutes and rotating the pan until crisp and slightly browned.