Super Special Brussel Sprouts

Tofu Salad

Silverbeet with Raisins & Pinenuts

SUPER SPECIAL BRUSSEL SPROUTS

500GRMS FRESH BRUSSEL SPROUTS ( OR FROZEN ONES)
1 TBS OLIVE OIL
10  FINELY CHOPPED DATES
1 X  SMALL ONION FINELY DICED
2  X VEGETARIAN BACON STYLE  RASHERS FINELY SLICED (Near dips and tofu, fridge section)
SALT AND PEPER TO TASTE.
 
METHOD
WASH AND HALVE SPROUTS. PLACE SPROUTS STALKS DOWN, INTO SAUCEPAN OR STEAMER. SIMMER TILL JUST TENDER. IN ANOTHER SAUCEPAN, SAUTE DATES, ONION AND VEGETARIAN BACON STYLE RASHERS IN OIL FOR TWO MINUTES. ADD COOKED SPROUTS AND MIX TOGETHER WELL. 
 

TOFU SALAD

400g firm tofu

Marinade:

2 teaspoons honey, melted in 2 tablespoons hot water

1/2 teaspoon sweet basil, dried (or 1 tablespoon finely chopped fresh)

1/2 cup soya sauce

2 cloves garlic, crushed

1/4 cup lemon juice

1 teaspoon sesame oil

2 teaspoons olive oil

 

Take 400g firm tofu and cut into 1cm cubes or smaller.  Spread out in a shallow pan.  Combine all the marinade ingredients together and pour over the tofu.  Leave overnight.

 

Prepare salad ingredients as desired.  Suggested:

1/2 lettuce, finely chopped

large carrot, grated

2 stalks celery, finely chopped

1 cup cabbage, finely chopped

1/2 cup fresh parsley, chopped

1 cup alfalfa sprouts

other salad ingredients may be added eg. sweet corn kernals, tomatoes etc.

 

About an hour before you want to eat the salad, prepare the tofu as follows:

In a large non-stick frying pan, put about 1 tablespoon olive oil

Drain the tofu and gentle fry until browned and crisp.  Remove from pan onto kitchen paper to absorb the oil.  Allow to cool, then toss through the salad ingredients.

 

Put some of the marinade mixture into a jug to be served with the salad (if desired).

Showcased: April 2011

 

 

SILVERBEET WITH RAISING & PINENUTS

1/4 cup Raisins

2 teaspoons Olive Oil

2 cloves Garlic, sliced

2 Spring Onions, sliced

4-5 Silverbeet leaves, finely sliced

1/4 cup Pinenuts, toasted

Freahly Ground Black Pepper (optional)

 

Method:

Place raisins in a small bowl, pour enough boiling water to cover and leave to soak for 10 minutes.

Heat oil in large non-stick frying pan, add garlic and spring onions and saute for 2 minutes.  Add wee=washed silverbeet leaves and cook for a few minutes, turning until they are just wilted.

Add raisins and pinenuts, season with pepper if desired and toss.  Serve immediately. 

(showcased: June 2011)

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