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Thursday, October 25, 2012

Grilled tofu and eggplant pan-Wraps

These look delicious vegetarian wraps and "heavier" than they cost. The extra-firm tofu grill pan firmly and eggplant, onions and peppers add your own grilled vegetables goodness.

The richest taste here comes the sour cream, garlic sauce, Mediterranean style, rich additional fact, with the addition of tahini mother. It is a thick sauce, but you can adjust the consistency to your liking, adding a little water to dilute.

Note: If you do not have a grill, use a heavy (preferably iron) to give the pot and hot vegetable tofu.

4 laps before


For the garlic sauce and yogurt

          Greek yogurt 6 oz
          2 garlic cloves, finely chopped
          2 tablespoons tahini
          Crushed 1 tablespoon lemon juice on time
          1/2 teaspoon ground cumin
          To dilute water, if required
          sea salt
          freshly ground black pepper

for wraps

          Extra thick slices of tofu 8 1/3 inches, about 3 x 2-inch rectangles
          1/4 teaspoon each cumin, turmeric, chili powder, garlic powder
          Olive oil, for brushing
          1 small eggplant, cut lengthwise into two halves, each half cut into pieces 1/4 inch crescent (a total of 16, the remaining reserve for another use)
          sea salt
          freshly ground black pepper
          1 small onion, thinly sliced 1 inch
          Half of the large red bell pepper, cut into thin strips 1 inch
          4 whole wheat tortillas 8 inches


For the garlic sauce and yogurt

          Mix the yogurt, garlic, tahini, lemon juice and cumin in a medium bowl. Mix in a little water, if desired consistency (should be very thick). Season with salt and pepper and set aside.

for wraps

          Show give tofu slices in layers of paper towels and multiple layers of moisture can drain. Let stand for 15 minutes.
          Stir in cumin, turmeric, chili powder and garlic powder in a small bowl. Aside spice mixture.
          Preheat the oven to the lowest temperature.
          Heat a grill pan over medium heat and coat with olive oil. Spice spice up the eggplant slices with salt and pepper and cook until soft and lightly charred, about 3 minutes per side. Transfer to a heatproof bowl and to keep warm in the oven.
          Brush the pan with a little oil and add the sliced onion and pepper. Season with salt and pepper and grill, stirring until soft and charred slightly, 3-4 minutes. Transfer to the same dish with eggplant and keep warm.
          Dry the tofu with paper towels and sprinkle both sides with salt, pepper and mix the spices reserved. Brush the grill pan with oil and grilled tofu until golden brown and charred bodies, 2-3 minutes per side. (Put the pieces carefully with a spatula to try to avoid damage.
          Arrange tortillas flat on a work surface and distribute a line of yogurt-garlic sauce from the center bottom of each bit to the left, about half of the sauce.
          Share Arrange the tofu slices on the sauce and topped with eggplant, onions and peppers. Pour remaining sauce on the packaging. On the left side of the filling tightly wound.
          Brush the grill on the oil pan and gasket surrounds place down (2 times if necessary). Use a large spatula or press the grill and grill to char marks appear, about 1-2 minutes. Turn and grill for 1 minute.

Transfer to a cutting board and cut each winding halved diagonally. Serve immediately.

Sunday, October 14, 2012

Festive cabbage cherry beets

Spend the holiday season, beautiful party accessories. The largest decline in the category of vegetables or bread / filling. Many people also like the sauce of cranberry jelly or taste of cranberry orange pattern with their beautiful red and orange colors. But here I offer an alternative that so warm and bright colors that will surely add to the game will have on your holiday table.

To do my beetroot cherry sprouts:

1 large apple - Shell

A medium raw beets

1 large carrot or two medium-sized

1 lemon - pressed

Stevia packets 1-2

1/3 cup dried pitted sour cherries

1/4 teaspoon ground ginger (optional)


Shred give apples, beets and carrots in a bowl.

Add dried cherries. I use the Montmorency cherries encountered.

Add lemon juice and stevia. Mix well.

I love being with stevia. It's my turn sweetener. You can pack so taste the sweetness and adjust to taste. Adding a little spice, by all means add ginger and make them want to taste.

Beets other ingredients, but the bright orange carrots jump through spots, so it's a good dish.

Warning: the point of beets! Attention juice on your clothes. As for the hands, you probably have to wash several times to get the bright red stain. The bright red beet is a compound called betanin. Is not broken in body and in higher concentrations may temporarily urine and feces look a little red; No problem, is safe and because the food is out of your system disappears.

Of course, this is the kind of recipe, you have to adjust the volume and softness base. There is a nice earthy taste of root vegetables and the courtyard is a festive coleslaw, a dish or dessert, while not a traditional light.

Nutritionally speaking: Beets are a good source of vitamin C, iron and magnesium, and a good source of dietary fiber and manganese, folate, potassium. The bad news is that, generally, are high in sugar and carrots. Carrots are a good source of thiamine, niacin, vitamin B6, folic acid and manganese, and a good source of dietary fiber, vitamin A, vitamin C, vitamin K, and potassium.

Finally, for those of you who have only their course blueberries, you can replace the cherries. I also met cranberry orange flavor, to function well. But try cherry flavor really added a nice salad cabbage. Happy Holidays!