Sesame-Maple Roasted Tofu

Adapted from Eating Well

 

Ingredients:

14oz Extra-Firm Tofu
1 Medium Red Onion, sliced
2 tsp sunflower oil or other neutral cooking oil
2 tsp sesame oil
1/4 tsp salt
1/4 tsp ground pepper
2 Tbsp tahini
2 Tbsp soy sauce
4 tsp maple syrup
2 tsp apple cider vinegar
1 Tbsp sesame seeds
1 Large or 2 Small Zucchini

Directions:

Preheat Oven to 450 F.

Rinse and pat dry the tofu, then cut into cubes.

Toss tofu, onion, canola oil, sesame oil, salt, and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browing in spots.

About 15 to 20 minutes.

In a small dish, whisk together the tahini, soy sauce, maple syrup, and vinegar until combined. Quarter and dice your zucchini. Remove the tofu from the oven, add the zucchini pieces and drizzle with the sauce. Stir to combine. Sprinkle with sesame seeds.

Return to the oven and continue roasting until zucchini turns golden and tender.

About 10 to 12 minutes more.

** The original recipe calls for Snap Peas or Green Beans, but since the Zucchini plants are exploding, we decided to go with those instead. I love baked Zucchini! **

Chia Seed Pudding

Chia seeds, are loaded with omega fatty acids, protein, minerals, vitamins, and fiber. Even better, when introduced to a liquid they absorb it and transform into a gel-like consistency. This is perfect for adding to recipes as a thickener or egg-substitute (pancakes!).

They also make a great base for a simple two ingredient pudding.

 
Ingredients:

3-4 tbsp Chia seeds

8 oz unsweetened almond milk/coconut milk

Optional toppings:
Vanilla extract, honey, agave nectar, maple syrup, nutmeg, cinnamon, cocoa powder, coconut flakes, graham cracker crumbles, granola, fresh fruit, etc…


Directions:

Combine the chia seeds and room temperature almond milk into a bowl. Let it sit at room temperature for approximately 30 – 60 minutes. Mix every 5 – 10 minutes to break up clumps. Once pudding is at the desired consistency, mix in any option items you want and enjoy!

Puffy Fruit Pancake

INGREDIENTS 

Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries

Pancake batter: 
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg

DIRECTIONS 

Preheat oven to 425 degrees Fahrenheit.

Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.

In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).

Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.

Serve hot, with maple syrup on the side.

Tofu Jerky

INGREDIENTS

2 packages smoked tofu
3 Tbsp tamari
2 tsp maple syrup
1 tsp garlic powder
1/2 tsp ground black pepper
3 Tbsp BBQ sauce
2 tsp brown sugar or demerara sugar

DIRECTIONS

Drain the tofu well, then place it between paper towels or clean towels on a plate. Set another plate on top and put a can or other weight on top to press the water from the tofu.

In the meantime, blend the tamari, maple syrup, garlic powder, black pepper, bbq sauce, and sugar until smooth.

Slice the tofu into 1/4 inch thick slices and dip them in the sauce to coat. Place in a tightly sealed container in the refrigerator for one to two hours.

Preheat the oven to the lowest temperature possible, around 200 degrees Farenheit, and put the oven rack in the lowest position. Line a cookie sheet or two with aluminum foil. Place the tofu slices on the foil. Bake for about 8 hours, turning the tofu slices every few hours. The jerky is done when it is hard and uniformly dark in colour.

Gluten-free Maple Spice Cookies

INGREDIENTS

2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in

DIRECTIONS

In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.

In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.

With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.

In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.

Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.

In the meantime, preheat the oven to 375 degrees Fahrenheit.

Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.

Roasted Yams with Maple Syrup

INGREDIENTS

Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted

DIRECTIONS

Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.

Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.

Roasted Turnips with Maple-Mustard Glaze

INGREDIENTS

4 lbs turnips, peeled, and cut into 1-inch wedges
1/2 cup maple syrup
3 Tbsp stone-ground mustard
2 Tbsp extra virgin olive oil
1 Tbsp toasted sesame oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper

DIRECTIONS

Place the turnips in a large pot, cover with water, and bring to a boil. Cook the turnips in boiling water for 5 minutes to soften. Drain well and set aside.

Lightly oil a large baking dish and set aside.

In a saucepan, place the maple syrup, mustard, olive oil, toasted sesame oil, and salt and pepper, and simmer over low heat for 3 minutes to blend the flavours. Place the drained turnips in the prepared baking dish and pour the warm maple-mustard mixture over the turnips. Bake at 350 degrees for 1 to 1 1/2 hours, basting the turnips with the sauce every 20-30 minutes, or until the turnips are golden brown and very tender.

Serves 8 - 10.

Beets with Maple Syrup

INGREDIENTS

8 beets, washed
1/2 cup maple syrup
4 Tbsp butter

DIRECTIONS

Preheat the oven at 350 degrees. Bake the beets for about 45 to 50 minutes, until tender when pierced with a knife.

Remove beets from oven and peel and slice them.

Put beets, butter, maple syrup in a baking dish. Add other seasonings if desired. Mix well. Bake for about 15 minutes and serve hot.