Super Special Brussel Sprouts
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.
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.
400g firm tofu
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)
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)