Meatless Monday: Spicy Gingered Broccoli With Red Pepper
This recipe is simple and easy to make plus it is chock-full of healthy ingredients. Ginger and ginger root give foods a "kick" and can be used for upset stomach and various digestive problems. I admit that garlic can wreak havoc on your breath but its potential to lower cholesterol, prevent dangerous blood clots, reduce blood pressure and protect against bacterial/ fungal infections is pretty impressive. Broccoli is a good source of vitamin C, potassium, fiber and folic acid.
Ingredients
1/4 cup pineapple juice
1 tablespoon oyster sauce
1 teaspoon Sriracha
1 1/2 tablespoons olive oil
1 teaspoon (or to taste) grated fresh ginger
2 garlic cloves, minced
1 cup broccoli florets
1 large red bell pepper, cut into strips
2 tablespoons sesame seeds
Preparation
To make sauce, stir together pineapple juice, oyster sauce, and Asian chili sauce; set aside.
Heat wok or skillet until water dropped on surface evaporates immediately.
Add oil and stir-fry ginger and garlic for several seconds.
Add broccoli and stir-fry for an additional minute.
Add red bell pepper and stir-fry for 2 minutes or until the vegetables are crisp-tender.
Add sesame seeds and stir-fry for 2 minutes.
Push vegetables away from the center of wok.
Add sauce to center of wok, cooking until bubbly.
Stir all ingredients to coat.
The original recipe calls for peanut oil (instead of olive oil) and almonds (instead of sesame seeds). Visit vegetarian.betterrecipes.com
Meatless Monday: Barbecue Tofu
Here's to a new week and another Meatless Monday recipe. Remember, the purpose of the Meatless Monday movement is to help reduce the consumption of meat by 15%. Doing so will improve your health as well as the health of our planet.
Barbecue Tofu
Ingredients:
2 pounds of firm tofu
Olive oil (as needed)
Tamari or raw soy sauce (as needed)
1 sliced onion
1 Tb black pepper
Natural barbecue sauce (see recipe below or use all natural store brand)
Cut the tofu blocks into ¼ inch thick slabs. In a shallow pan, marinade the tofu using a mixture of 1 part olive oil to 1 part tamari or raw soy sauce, so that there is just enough marinade to cover the tofu.
Slice the onion and put the slices on top of all the pieces of tofu and sprinkle black pepper over all the blocks of tofu. Allow the tofu to marinade for at least two hours, longer if possible (preferably overnight). Remove the tofu from the marinade and douse it with the barbecue sauce.
Right after you put the barbecue sauce on, place the tofu in the freezer and allow it to freeze solid. Once frozen, remove it from the freezer and broil it for 5 to 10 minutes. You can then make a sandwich out of it or put it inside a pita pocket along with your favorite toppings. Serves 4. (Adapted from 30 Days @ Delights of the Garden by Imar Hutchins.)
Natural Barbecue Sauce
Ingredients:
3-4 medium size tomatoes
10 sundried tomatoes
1 cup raisins
2 tsp vinegar
1 Tb tamari or raw soy sauce
1 tsp thyme
1 tsp paprika
2 Tb barbecue spice
1 tsp chili powder
Soak the sundried tomatoes in water for a couple of hours to allow them to get soft. Cut the tomatoes in fourths and place all ingredients in a food processor. Using the S blade, pulverize the contents until smooth.
This recipe was taken from the Blackvegetarians.org. Submit your recipes
