Island Tofu

Like I said previously, I love tofu. It is the absolute most versatile ingredient and favorite meat substitute. I know some people, especially those new to plant based eating, who don't like it, and I can guarantee it's not the tofu, but the way it's prepared. Try this and you'll change your mind!

Island Tofu

1/2 c. cornstarch
1/4 t. dried thyme
1/4 t. dried marjoram
1/2 t. salt
1/4 t. cayenne
1/4 t. paprika
1/4 t. brown sugar
1/8 t. ground allspice
One package extra firm tofu, frozen, boiled, pressed, cut into rectangles or triangles
One green bell pepper, cut into strips
3 green onions, chopped
3 garlic cloves, chopped
One jalapeno, seeded and chopped
Two tomatoes, chopped
One can of pineapple chunks, about 1 c., drained
2 T. soy sauce
1/4 c. water
2 t. lime juice

Mix the cornstarch, thyme, marjoram, salt, cayenne, paprika, brown sugar, and allspice in a bowl. Coat the sliced tofu in the mixture thoroughly, and cook in oil over medium heat until a nice golden b brown. Set aside.
In the same skillet, saute the bell pepper, green onions, garlic, and jalapeno in oil until softened. Add the tomatoes, pineapple chunks, soy sauce, water, and lime juice and simmer until flavors blend.
To serve, spoon the mixture over the tofu. Enjoy!

Hawaiian Chick'n

Have you ever noticed looking in older cookbooks how a recipe will be called Mexican, or Chinese, or any ethnic or exotic cuisine, but the recipe falls really short of authentic? This is probably one of those as far as names go, but Betty Crocker would be proud. Despite the name, it's really quite tasty. I think you'll like it.

Hawaiian Chick'n

Vegan chick'n (I like gardein for this), cut in chunks
1/2 c. orange juice
1/4 c. barbecue sauce
1 can pineapple chunks, drained

Add everything to a skillet, mix well, and bring to a boil. Reduce to simmer and cover. Watch the sauce. Mine evaporated, so double the sauce, or add a little of the pineapple juice if you need to. Let simmer about 5 minutes or until chick'n is cooked thru, and serve over rice. It's really good, but I would make sure about sufficient sauce next time.

Fruit Kabobs

I'm not sure anyone in my family is partial to cooked fruit, but these kabobs changed their minds.

Fruit Kabobs

Apples, bananas, kiwis, peaches, and pineapple, all peeled and cut into chunks
Strawberries, stems removed
2 T. vegetable oil
2 T. brown sugar
2 T. lime juice
1 t. cinnamon
Brandy, optional

Thread fruit onto skewers (if wooden, soak first). Mix the oil, sugar, lime juice, and cinnamon together, and brush on the fruit. Grill over medium until just starting to brown. Watch closely, because they can burn quickly! Once they are off the grill, if you are so inclined, drizzle on some brandy. Serve. Enjoy!

Healthful Salad

Continuing our walks, I am continuing with the salad experiments. And with the weather getting progressively warmer, I am totally okay with this!

Healthful Salad

Choice of dark green lettuce
One cucumber, peeled and cubed
Handful of grape tomatoes, halved
One bell pepper, diced
One avocado, diced
5 radishes, sliced
One peach, cubed
3 pineapple slices, cubed
One small can of mandarin oranges, drained
Handful of strawberries, sliced
Half of a red onion, chopped

Mix all of the above in a large bowl, and pour on the dressing:

2 t. mustard
6 T. lemon juice
1/4 t. salt
1/8 t. white pepper
3 T. canola oil
1 T. parsley
1/2 t. dill
1/4 t. tarragon
1/4 t. basil

Mix well and pour over salad.

Mix the dressing into the salad until well coated. Cover and chill under serving time. Serve. Enjoy.

Got mixed reviews. Hubby didn't care for it, son loved it. Next time I would leave out the cucumber and cut back on the lemon juice. Otherwise, I liked it, too.

Grilled Fruit, Anyone?

Father's Day was around the corner and hubby informs me he wants everyone home and he wants to grill. That's why I love this man - he's so easy to please!

Like always, he asks me what I'd like him to make. Choices, choices! My original plan was to make a mixed grill. That might have worked out if the soyrizo I bought couldn't be sliced, but only crumbled! Oh, well, quick change of plans!

I had some Gardein Chick'n Scallopini (this was before I made my very yummy Macadamia Chick'n with Mango Salsa) and hubby volunteered to make his version of potato salad. Of course I had to throw in a different cole slaw recipe to go along with it, but I also decided to try something new. Grilled fruit. I am very happy to report how well everything turned out!

With the scallopini, we kept it very simple. Brushed the scallopini with a mixture of olive oil, salt and pepper. It was so good we had to rush out to the store to buy additional packages before the coals got cold!

Caribbean Cole Slaw

1/2 c. white vinegar
1/3 c. stevia
1/4 c. olive oil
1/4 c. orange juice
2 t. salt
2 t. pepper
One head of red cabbage, shredded
One head of green cabbage, shredded
5 navel oranges, peeled and cut in half
One bunch of cilantro, chopped

Throw it all together and stir well. Chill until ready to eat.

Yummy in the Tummy Fruit Kabobs

Wooden skewers, soaked for about an hour
1/2 c. apple jelly
1 T. lemon juice
1/4 t. ground cinnamon
Pineapple chunks (I bought mine fresh from the produce section)
One package strawberries
One nectarine, cut into chunks
8 kiwi, peeled and cut in half
One frozen pound cake, cut into chunks

Combine the jelly, lemon juice and cinnamon in a pot over low heat, stirring often until it is smooth and bubbly. Take the soaked skewers and thread on the fruit and pound cake. Grill the kabobs in a covered grill, turning often to avoid burning. Brush on the jelly sauce as they are cooking. When the kabobs are heated through, remove them from the grill and serve.

Everyone enjoyed the food, but they all oohed and aahed over the beautiful kabobs. Even my *I don't like cooked fruit* diners loved these kabobs.