1 lb. extra-firm tofu
1 cup barbecue sauce
4 whole wheat sandwich rolls
Sandwich fixin's: sautèed onions, diced bell peppers, etc.
• Drain the tofu and cut it in half horizontally to make two pieces. Wrap the tofu in a clean towel, press it between two baking sheets with a weight on top, and refrigerate for an hour or more.
• Unwrap the tofu and place it in a shallow baking dish. Spoon 1/2 cup of the barbecue sauce over the tofu, cover the baking dish, and let the tofu marinate in the refrigerator for at least several hours. The longer the tofu marinates (up to five days), the more flavorful it will be.
• Place the marinated tofu on a lightly oiled baking sheet, and bake at 400 degrees for 1 hour. Slice the sandwich rolls open, cut the tofu into thin slices, and divide it among the rolls. Mix the sautèed onions, bell peppers, or your favorite fixings with the remaining barbecue sauce, and spoon over the sandwiches.
1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.
For Garnishing:
Some chopped coriander.
Method:
1. Mix together lemon juice, ginger, garlic, green chili, half of
the coriander, chili powder, salt, and paneer in a bowl . Cover and
leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till
transparent. Add turmeric powder, yogurt, milk and the remaining
coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.
In a large sauce pan add Olive Oil, spinich, watercress, cucumber,
1/2 of the garlic cloves (crushed), pine nuts and sautee for a few
minutes until the spinich, arugala and watercress are soft and wilty.
Pour mixture into a blender. Add the rest of the garlic cloves.
Add a little more Olive Oil. Puree. Serve with your favorite pasta;
try nonwheat pasta...yummy. For creamier texture add Okra.
I like my salsa chunky, so I begin by putting the carrots into the
blender. I don't "whiz" this into a puree, but leave it in pea sized
pieces. Next, add the onion and bell pepper, then the tomatoes, one
at a time. Last of all, add the garlic, peppers, and cilantro, if
desired. This also requires salt to taste. enjoy on corn chips!
1/2 cup roasted sweet red peppers, cut into chunks
1/2 olive oil
Directions:
Make 24 hours ahead for best flavor, but not necessary. I use a small
food processor for the olives, but peppers must be chopped by hand.
Serve with a good Italian vegan bread or as a condiment for roasted Italian
veggie sandwich.
2 cups cooked chickpeas (substitute with canned black or kidney beans if you prefer)
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
1 hot chili of your choice (optional, or add more!), minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 tblsp fresh minced cilantro/
salt and pepper to taste
Directions:
Saute the garlic, ginger, chili, ground coriander and cumin
in a small saute pan, with a little water till garlic is soft.
Add to chickpeas. Mash thoroughly.
Add cilantro leaves and salt/pepper.
Serve cold or at room temperature as a dip.
Notes: Chopped cucumber, boiled cubed potatoes, minced scallions, and/or
grated carrot are all nice additions
Blend ingredients in blender until smooth (I do it in two batches). Place in heavy, large pan and bring to a boil. Reduce heat to a simmer, cover with lid ajar and cook 1 hour and 20 minutes. Stir every once in a while. Cool and store in refrigerator. Will turn darker as it cooks. Ymmmm GREAT on rice cakes for a quick treat!!!
