Ingredients:
25 g fresh cilantro
1 Tbsp. olive oil
1/4 small jalapeno, seeded
1 tsp. grated fresh ginger
1/2 Tbsp. fresh lime juice
1 scallion, white and green parts separated and cut into 1-inch/2 cm lengths
Salt and pepper, to taste
420 g extra-firm tofu, cut into 3-4 pieces
1/2 summer squash, cut into 1-inch/2 cm pieces
Directions:
Heat grill to medium. In a food processor, combine cilantro, oil, jalapeno, ginger, lime juice, and scallion greens. Blend until smooth; season with salt and pepper.
In a bowl, combine tofu, scallion whites, and a drizzle of olive oil; season with salt and pepper. Thread tofu and scallion whites onto 1 skewer, and then thread squash onto 1 skewer.
Clean and lightly oil hot grates. Grill squash kebab, covered, until tender, 11 to 13 minutes, turning occasionally. Grill tofu kebab until scallions are soft, about 4 to 6 minutes, turning occasionally.
Brush both with cilantro sauce and grill 30 seconds more. Serve kebabs with remaining cilantro sauce.
Nutritional Information per Serving:
Calories: 254
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 27 g
Protein: 14 g
Ingredients:
50 g amaranth seeds
60 ml vegetable broth for the amaranth
40 g quinoa
120 ml additional vegetable broth for the quinoa
50 g millet
120 ml even more vegetable broth for the millet
50 g cooked brown basmati or jasmine rice
¼ tsp. grated orange zest
60 g fresh orange segments
15 g diced fennel
30 g diced radishes
1 Tbsp. olive oil
2 Tbsp. fresh orange juice
½ Tbsp. red wine vinegar
¼ Tbsp. chopped fresh fennel fronds
Pinch fresh dill
Salt and Pepper, to taste
Directions:
To cook the amaranth—place a small saucepan over medium high heat, add the amaranth. Toast for 4-5 minutes. While amaranth is cooking, bring 60 ml broth to boil in a medium saucepan. Add amaranth and a pinch of salt to the broth and cover; reduce the heat to simmer for 7 minutes. Remove from heat and set aside.
To cook the quinoa—Bring 120 ml vegetable broth and pinch of salt and pepper to a boil in a medium saucepan. Add the quinoa, cover the pan and reduce the heat. Simmer until liquid has been absorbed, about 7-12 minutes. Set aside.
To cook the millet-- place a small saucepan over medium high heat, add the millet. Toast for 4-5 minutes. Remove pan from heat, pour millet into a bowl and add cold water. Swirl and drain. Bring 60 ml broth to boil in a medium saucepan. Add millet and a pinch of salt to the broth and cover; reduce the heat to simmer for 15 minutes. Remove from heat and set aside.
Combine all the prepared ingredients in a large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving.
Remove from the refrigerator and serve at room temperature.
Nutritional Information per Serving:
Calories: 379
Total Fat: 7 g
Saturated Fat: 1.9 g
Carbohydrates: 68 g
Protein: 11 g
Ingredients:
100 g hulled barley
180 ml water
½ bunch Swiss Chard, stems removed
½ bunch mustard greens, stems removed
2 Tbsp. almonds, toasted
1 ½ tsp. sherry vinegar
1 garlic clove, minced
1 ½ Tbsp. walnut oil
Salt and pepper
Directions:
Nutritional Information per Serving: