Lemongrass Tofu with Coconut Soy & Brown Rice

This recipe came about while I was watching a cooking show at the gym. How's that for torture? Watching shows about food while trying to burn off food is just ridiculous. The host made a variation of this with fish and loads of butter, but I hate to say this version is better!

Fragrant steamed and grilled tofu with lemongrass, lime and ginger served with a quick coconut soy sauce and brown rice tossed with scallions and edamame.

One Year Ago Today Eggs in a Basket
Two Years Ago Today Sugar & Spice Tofu with Parsnip Puree & Green Beans

Lemongrass Tofu
serves 2
1 lb extra firm tofu, drained and pressed, cut into 4
2 limes, sliced
1 lemongrass stalk, smashed and cut into 4" pieces
1-6" piece fresh ginger, cut into medium sized chunks
sea salt
1 1/2 cup mirin
canola oil

Preheat the oven to 350.
Fill the bottom of an 8" casserole dish with the lime slices, lemongrass and ginger. Place the tofu on top and generously sprinkle with salt. Pour the mirin over the top and cover with foil. Poke a hole in the top, allowing steam to escape and bake for 35 minutes.
Remove from the oven and preheat a grill pan. Brush with a little canola oil and grill for 5 minutes on each side. Top with coconut soy sauce.

Coconut Soy
1-15oz can coconut milk
1 tbl soy sauce
1 tbl lime juice

Combine all of the ingredients in a small pot and bring to a boil. Simmer for 10 minutes and serve over the tofu.

Brown Rice with Edamame and Scallions
2 cups water
1 cup brown rice
1 bunch scallions, whites in large chunks, greens minced
1 garlic clove, smashed
sea salt
1 cup frozen, shelled edamame

Combine the water, rice, white scallions, and garlic in a pot. Season with salt  and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes and add the edamame. Cook 5 minutes more until the rice is tender. Remove the scallions and garlic and serve with minced green scallions.

Walnut & Red Grape Power Salad with Maple Vinaigrette

This salad is loaded with one ingredient after another of good-for-you fruits, veggies and grains. Make extra and simply toss in the greens right before eating so you can have it all week long. There won't be any afternoon naps needed with an energy boosting salad like this!

Edamame, red grapes, toasted walnuts, quinoa and baby greens tossed with a quick maple-dijon vinaigrette.

One Year Ago Today Fig & Cherry Granola


Walnut & Red Grape Power Salad
serves 3-4
3/4 cup water
1/4 cup quinoa
salt
1 tbl extra virgin olive oil
1/2 small yellow onion, small dice
1 large garlic clove, minced
1 1/2 cups shelled edamame
1 cup roughly chopped, toasted walnuts
1 cup halved red grapes
4-5 cups baby mixed greens

Combine the water, quinoa and a pinch of salt in a pot and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes until tender.
While the quinoa is cooking, saute the onion and garlic in olive oil for 10 minutes. Add the edamame and 1/4 cup water. Cook 5 minutes more over medium heat or until the water has evaporated. Season with salt and pepper.
Combine the quinoa with the edamame, walnuts and grapes. Serve over mixed greens and drizzle with maple vinaigrette.

Maple Vinaigrette
1/4 cup canola oil
2 tbl maple syrup
1 tbl dijon mustard
salt and pepper

Combine all in a blender and process until emulsified. 

Pistachio Crusted Arnabeet, Rhubarb Chickpea Biryani, Edamame, Rhubarb Cream

My attempt to eat rhubarb in a savory way and not just in pies and compotes! It is a vegetable by the way so why not use it to its full advantage?
Originally I cut the cauliflower in large steaks, but when I went to plate it up I decided to cut the pieces up. Serve it however you would like but make sure the florets are sufficiently coated in pistachio before cooking.

Roasted and caramelized cauliflower crusted in toasted pistachio, a saute of chickpeas, cilantro and rhubarb, served with jasmine rice, shelled edamame and smooth rhubarb sauce.

Pistachio Crusted Arnabeet (Cauliflower)
1/3 cup shelled roasted pistachios
1 tbl ap flour
1 tbl my curry powder blend, or premade
1 tsp salt
1/4 tsp pepper
1 head cauliflower, florets
1/4 cup extra virgin olive oil

Preheat the oven to 375. Grease a baking sheet or casserole dish with a bit of olive oil.
Grind the pistachios and flour up into a fine powder. Combine the pistachio flour in a bowl with the curry powder, salt and pepper. Toss the dry cauliflower florets in the flour and shake off any excess.
Bring a large saute pan up to medium- high heat and brown the cauliflower, 5 minutes.
Transfer the cauliflower to a baking sheet and roast in the oven until soft, 15 minutes.

Rhubarb Chickpea Biryani
2 tbl extra virgin olive oil
1 spanish onion, thin slices
2 stalks rhubarb, medium dice
1-15oz can chickpeas, drained and rinsed
3 garlic cloves, minced
1 tsp fresh thyme leaves
1/4 cup fresh chopped cilantro
salt and pepper
1 cup cooked jasmine rice

Heat the oil in a large saute pan over medium-high heat. Saute the onions until soft and golden brown, 5 minutes. Add the rhubarb and saute 5 minutes more until they start to soften. Season with salt and pepper. Add the chickpeas, garlic and thyme. Cook a few more minutes until the beans have cooked through. Toss with cilantro and taste to adjust seasonings. Serve with jasmine rice.

Rhubarb Cream
2 rhubarb stalks, small dice
2 tbl coconut milk
1 tsp agave nectar
salt

Combine rhubarb and 1 cup of water in a pan and bring to a boil. Cook until tender, 3-5 minutes. Drain and blend until smooth. Add the coconut milk, nectar and a pinch of salt. Blend again. Taste and season for more salt or agave.

Edamame
8 oz frozen shelled edamame
sea salt

Bring a pot of water to a boil. Add the frozen edamame and boil for 3 minutes until tender. Drain and sprinkle with sea salt.