Saturday, June 21, 2014

Grilled Tofu

  • Source: Vegetarian Times

  • ~21 oz. extra-firm tofu, drained and cut lengthwise into 8 slices
  • ½ cup fresh lime juice
  • ⅓ cup maple syrup
  • ¼ cup low-sodium tamari or soy sauce
  • 2 tsp. chile paste with garlic
  • 3 cloves garlic, minced (about 1 Tbs.)
  • ¼ tsp. ground black pepper
1. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

2. Arrange tofu in single layer in 13×9-inch glass baking dish. Whisk together lime juice, syrup, tamari, chile paste, garlic and pepper in small bowl. Pour over tofu. Stir to coat. Cover tightly with plastic wrap and chill 4 hours, or overnight.

3. Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside. 

Grilled Corn Salad

Source: Better Homes & Gardens

1/3 cup olive oil
1/3 cup lemon juice
1 TB Worcestershire sauce
3 cloves garlic, minced
1/2 tsp pepper
 1/4 tsp salt
8 ears corn (with husks)
4 TB butter, softened
2 TB snipped fresh rosemary
1 tsp salt
1 tsp pepper
4 red bell peppers, stemmed. seeded & halved
1/2 cup shredded Parmesan cheese
1 small head green leaf lettuce leaves

1. For dressing, in lidded container combine olive oil, lemon juice, W. sauce, garlic, 1/2 tsp pepper, & 1/4 tsp salt. Stir & cover; refrigerate until ready to use.
2. Combine rosemary & remaining salt/pepper in small bowl.
3. Peel back husks & remove silks. Spread butter over corn. Sprinkle with rosemary mixture. Fold husks back around corn & tie with stripe of husk.
Option: remove husks and wrap in foil. During last few minutes of grilling, remove foil & place directly on grill until slightly charred.
4. Grill corn 25-30 minutes, turning once. Add red peppers to grill during the last 8-10 minutes of grilling, turning often. Cut peppers into bite-sized pieces.
5. Cut kernels from cobs into large bowl. Stir in red peppers, cheese, and dressing. Serve over a bed of lettuce leaves.

Sunday, June 1, 2014

Quinoa with Grilled Vegetables

Makes 8-12 servings

3/4 cup olive oil, divided
2 cups quinoa (uncooked)
3 1/2 cups water
vegetable boullion cube
1 small red onion, cut into chunks
2 zucchini, cut into chunks
2 summer squash, cut into chunks
salt & pepper to taste
1 pint grape tomatoes, halved
1/4 cup lemon juice
1/3 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
4 oz. feta, crumbled

1. Heat 1 TB olive oil in large pot. Add quinoa & toast 2-3 minutes. Add water & cube; bring to boil, reduce heat, cover & simmer 15 minutes. Let cool a little.
2. Meanwhile, heat grill. Place onion, zucchini, & squash in large bowl & toss with 3 TB olive oil, salt & pepper. Place in large grill basket & cook until nicely grill-marked & tender. Add to quinoa with tomatoes & toss gently.
3. In small bowl, whisk together 1/2 cup olive oil & lemon juice. Add to quinoa mixture with basil, mint, & feta. Toss gently to coat.