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Mix tofu marinade ingredients. Slice tofu into ¼- to ½-inch slices and marinate for several hours, or overnight. Bake in a 375 degree Fahrenheit oven until tofu is lightly browned, about 15 minutes. |
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Use slices as a snack by themselves, as a sandwich filler, or as part of a vegetable stir-fry. This recipe makes enough marinade for about 2 pounds of tofu. Keeps well in refrigerator. |
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cup olive oil |
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| 1 tablespoon ginger, grated | cup soy sauce | 2 cloves garlic, crushed | 2 tablespoons toasted sesame oil | tablespoon dried mustard powder | ½ cup mirin (sweet rice-wine marinade) | |
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Mix ingredients well and use as a marinade for fish or tofu. Store in refrigerator. |
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2 to 6 cloves garlic, crushed |
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| 2 tablespoons olive oil | 1 small onion, chopped | Red wine | 2 tablespoons fresh basil
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Optional: 1 tablespoon fresh rosemary or 1 to 2 tablespoons fresh oregano, finely chopped |
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| 1 28-ounce can organic whole plum tomatoes |
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Sauté garlic, onion, and herbs in the olive oil. Add a little red wine and simmer for about 5 minutes. Crush the tomatoes and add to the sauce. Simmer slowly for 20 to 30 minutes. |
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2 tablespoons organic Dijon mustard |
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Chopped fresh dill, to taste |
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| 1 teaspoon organic unrefined mayonnaise |
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Mix ingredients well and store in refrigerator. An excellent spread for baked salmon. |
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