On any given day, you can find stacks of cook books around my house, many of them mine, but also a constant rotation from the library, there are just SO many great new books coming out that speak to me like never before, thanks in large part to the amazing and growing array of healthy food bloggers on the scene. One of the latest I’ve been happily perusing through is Anna Jones – A Modern Way to Eat – lots of yummy looking recipes and I’m working on more than a few, new ideas but plenty you’ve seen before (if you read as many blogs and cookbooks as I do!). One such recipe, not so different than others I’ve seen and even made, like this, this and that, but it still spoke to me and spurred me to create a new favorite around here, was Anna’s Maple Peanut California Wraps. It has so many of the flavors I just love, nutty peanut butter and Tahini, maple syrup, miso, soy and citrus. Of course, I did change up her recipe a bit, varied the measurements of ingredients and most notably swapped out Anna’s lemon for lime and replaced her tempeh for tofu.
What I ended up with was a delicious Tahini peanut lime sauce, perfect drizzled over grilled tofu with greens or rice or soba, yum.
If you’re not a fan of tofu, although if that’s how you feel I urge you to try this it may change your mind and may even change your life, really, truly. BUT, this sauce would also work perfectly with grilled chicken (think chicken satay) or even shrimp, as a sauce over soba noodles or nutty brown rice, mixed into shredded cabbage for an awesome slaw, this sauce IS that good, now what are you waiting for go try it.
Now let’s talk a little bit about lime….Forever a fan of citrus, I just love the scent and taste of all things lemon, lime & orange, but lemon has always been my favorite, I am finding myself now using lime more and more, I think lime may be my new fave, sorry lemon I still love you, but. Lime just wakes up the flavor in sauces, dressings and soups without as much of a hit of acid like you get from lemon, it works in sweet and savory and even just a squeeze of lime over some greens works as a nice light salad. You can even mix up lemon, lime and orange to replicate the Japanese yuzu, fresh and clean tasting, you just can’t go wrong with citrus.
Tofu in Tahini-Peanut-Lime Sauce
Author: Sweet Green Kitchen’s Jen Jones
Adapted from Anna Jones’ – A Modern Way to Eat –
1 package extra firm or super firm tofu – 12 – 15 ounces / sprouted if you can find it
Optional: black sesame seeds
Tahini-Peanut-Lime Sauce –
4 tablespoons natural creamy peanut butter
2 tablespoon tahini (sesame paste)
2 tablespoon miso paste – white or red or a mix
2 tablespoon maple syrup
4 teaspoons (1 Tbsp + 1 tsp) lite soy sauce – gmo free and gluten free
Zest of 1 lime
Juice of 1 whole lime – 1 1/2 limes
1-3 tablespoons water
Remove the tofu from the package, drain and carefully press out as much liquid as you can.
Heat a large non stick skillet over medium-high flame. Pour in enough coconut oil to cover the pan, sprinkle the pan with salt (flaky sea salt if you have).
Once the tofu is fully pressed, cut into about 8 slices or 16 triangles if you prefer, add the slices to the hot pan. Don’t stir around, cook until each slice is golden brown, then flip and cook the other side, lowering or raising the temperature as needed or adding additional coconut oil. Once the tofu is cooked on both sides, remove from the pan to a cutting board and allow to cool a bit, then cut each piece either in half or in thirds lengthwise so you have finger sized pieces of tofu or leave as is if you already cut into triangles.
While the tofu cooks mix all of the sauce ingredients together in a bowl, starting with the juice of 1 lime, adding more if needed, to taste and adding enough water to get the consistency you like.
Spoon the sauce over the tofu or use it as a dip if you prefer. Sprinkle with black sesame seeds if you like. Yummy warm or cold. Great for leftovers. Enjoy!
This makes lots of sauce, so you may have extra to enjoy as you will.
Tofu with Tahini Peanut Lime Sauce with mixed greens & mint & a squeeze of lime
I served this yummy tofu on top of a bed of mixed salad greens and shredded carrots with an extra squeeze of lime and a few sprigs of mint, for a delicious healthy lunch. The tofu would also be great wrapped up in summer rolls with mint or basil, or stir into soba noodles topped with the tofu, shredded carrots, mint and chopped scallions for a more substantial meal or simply with a side of brown rice & steamed veggies with extra sauce drizzled over the top OR in my next post with cabbage slaw and ginger roasted sweet potatoes!
It’s back to school time, but summer’s not over yet and there’s still plenty of summer squash available at the market. These chocolate chip zucchini mini muffins are packed with good for you oats, yogurt and zucchini, but enough chocolate to satisfy and fool the kids into happily eating their veggies. They make a perfect breakfast treat, lunch box snack or afternoon pick me up. 6-year old veggie hater approved and adults love them too!
We recently spent a fantastic week in beautiful Vermont for a much needed family vacation. We spent the first few days at the Smuggler’s Notch resort where we enjoyed an exhilarating/slightly terrifying day at the Arbor Trek Treetops Obstacle Course, swimming in the numerous pools, Evan’s first BIG waterslide, Evan bouncing and Skyler flipping on the Euro Bungy, Skyler flying through trees on the giant swing, and some time finally learning to paddle board on a thankfully smooth and calm lake – I don’t think I’m ready for the ocean waves yet, although I did try a few brief seconds in tree pose while barely balancing on the board!
We didn’t even let the way too many rainy moments get us down…we watched family movies and ate our way through the offerings at Ben & Jerry’s, and ate decent meals. While our bellies never went empty and we were nourished well enough, we were left more than a little uninspired by the menu options at the fun family resort…Why is it that so many restaurants think if kids will be there the food needs to be ordinary and, dare I say it..boring?
What are you going to do with all those gorgeous blueberries you found at the farmer’s market today… why not bake up a loaf of this Blueberry Tea Cake? It’s as gorgeous as it is delicious and just the perfect treat for an afternoon tea or served up with a side of yogurt or fresh whipped cream and even more berries for a lightly sweet breakfast or brunch treat.
I have been experimenting a lot with gluten free baking lately and not because I’m allergic to wheat, but more because I think I have a sensitivity to it, and also because I think it’s simply better for my own body at least, to just eat less processed grains. My problem with a lot of gluten free baking recipes and packaged gluten free flour mixes is the addition of starches like potato or tapioca. I simply don’t like the slightly paste like texture that these starches seem to add to muffins, scones, etc, plus they are pretty low on fiber content and other nutrients. So, to that I’ve been using a lot of oatmeal and oats ground into a flour right in my bullet blender, just before using.
I do love oats, add oats to a recipe and I’m a happy girl. Not only do I love the taste, texture and nutritional value oats bring, I find they work well in my system and that is always a good thing!
I actually adapted this recipe for blueberry tea cake from my own (not gluten free), lemon chia tea cake. In this case, I made it gluten free and dressed it up with some beautiful juicy blueberries, when you flip the cake out of the loaf pan the bottom looks as if it’s been tie dyed by the sweet berries, so gorgeous!
With the addition of buttermilk, this cake bakes up perfectly moist and tender. I also soak some rolled oats into the buttermilk (a trick I use in my oatmeal pancakes too), which adds to the lovely texture of the cake. If you want to make this dairy free, use your plant milk of choice, such as soy or almond and add the lemon juice right in with the oats, works perfectly. Continue reading