Raw Zucchini Squash Sandwiches with Sprouted Hummus!
This dish makes a great lunch or dinner, and you can really customize it to whatever veggies you have on hand. The squash is FROM MY GARDEN (and huge), and for the filling I used Homemade Sprouted Chickpea Hummus, sugar snap peas, tomato slices, and fresh basil with a lil’ sea salt and ground pepper for seasoning. It was incredibly satisfying and nutritious!
Peanut Sauce Baked Tofu
Peanut Sauce Baked Tofu (vegan, gluten free)
1 package tofu, pressed (select firm or extra firm)
1/3 c orange juice
3 tbsp peanut butter
3 tbsp sesame oil
3 tbsp agave (or honey/maple syrup or combo)
1 tsp ground ginger
Pinch of cayenne (more to taste, if desired)
Pinch of chili powder (more to taste, if desired)
Optional: 1 Tbsp EVOO or use more sesame oil
Pressing your tofu (use a tofu press or press between heavy plates/objects and get the paper towels handy), and slice pressed tofu into 1/4 inch strips.
Whisk all marinade ingredients together in a bowl (it will not be pretty) and allow tofu to marinate for at least 20 minutes but a few hours or overnight is ideal. The longer the better. Reserve a couple tablespoons of the marinade that’s likely at the bottom of the bowl.
Line a cookie sheet with foil to save on cleanup time and spray with cooking spray.
Broil the marinated tofu for 5-6 minutes on the first side.
Flip, and broil for another 3 to 5 minutes on the second side. Apply what’s remaining of the reserved marinade to the top side of the flipped tofu.
I urge you, do not leave your kitchen while you are broiling. Peanut butter + agave can and will go from not done to charred and disgusting in 90 seconds flat. You need to be right there so all your work does not go up in flames and char. Do Not Leave the Kitchen, not even for a second.
Refrigerate leftovers for many days.
Yield: I got 19 strips out of my 1 block of pressed tofu
Creole Chickpea Fritters with Red & Green Pepper Salsa
makes 6-8 patties, vegan, gluten-free
For the Creole seasoning:
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/2 tbsp dried thyme
- 1/2 tbsp fresh ground black pepper
- 1/2 tbsp ground white pepper
- 1/2 tbsp cayenne pepper
- 2 1/2 tbsp paprika
- 1 1/2 tbsp salt
Put all the ingredients in a jar with a lid and shake well to combine.
For the Chickpea Fritters:
- 1 jar/tin 400 gr cooked chickpeas, drained & rinsed
- 2 tbsp Creole seasoning (see above)
- a few sprigs of fresh thyme leaves
- 1/2 red pepper, finely diced
- 1/2 green pepper, finely diced
- 3 or 4 spring onions, finely chopped
- 2 spring garlic or 3 cloves garlic, finely chopped
- 1 chilli, finely chopped
- the juice of half a lemon
- 1 big tomato, finely diced
- chickpea flour/besan/gram flour for dusting
- olive oil for frying
Put the rinsed, drained chickpeas in a bowl or processor and blend until smoothish. Mix the diced peppers, spring onions, garlic and chilli together in a bowl and add a couple of small handfuls to the chickpeas with a tablespoon of Creole seasoning and the thyme leaves. Stir everything together so well combined. Taste for seasoning and add more salt if necessary. Tip some chickpea flour onto a plate and shape the mix into patties about 1/2 inch thick. Then dust the patties in the flour and put in the fridge to firm up for 30 minutes. (No longer or the peppers will start to leak their juice and the patties will be too wet).
Meanwhile make the salsa by adding a finely diced tomato to the rest of the diced veg with a tablespoon of Creole seasoning and the juice of half a lemon. Taste for seasoning and add salt if necessary.
To cook the fritters, heat 2 tbsp olive oil in a frying pan over a medium heat. Cook the fritters for 4-5 minutes per side until browned and crispy. Serve with the pepper salsa and a green salad dressed with olive oil and lemon juice.
OKAY HERE’S MY DEAL. I adore spinach. It’s not the taste of it that I like, honestly. It’s just that it’s so amazingly good for you and so easy to hide. I put it in nearly everything. When I make a salad with delicious, crispy romaine, I chop it up a handful of spinach and throw it in with it. When I make stir fry, I throw in a handful about a minute before everything is done. It wilts and you don’t even notice it’s there, it just makes the food look more authentic. I put it in sandwiches. I put it in SOUPS, and in PASTAS. Literally almost everything I eat has spinach in it. Anything that requires preparation and combining a few ingredients, at least.
I always have a tub of spinach on hand. I go through it so quickly it’s ridiculous. But no one said you could have too much! Try to add spinach to your meals and see if you even notice it. If you don’t, then keep doing it! I love hiding my veggies. :)