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! **

Seaweed Gomasio

Adapted from MountainRose Blog

A sesame seed seasoning blend from Japan, this makes a great addition to rice, salads, sandwiches, wraps, pizza, popcorn, soup, and veggies!

Ingredients

1 cup sesame seeds, raw
1/2 cup dulse/nori/kombu seaweed flakes
1 Tbsp sea salt

Directions

Toast the sesame seeds in a pan over medium heat, tossing or stirring constantly to keep the bottoms from burning.

Once the oil starts to release from the seeds and they start turning golden, remove from the heat. Pour the seeds into a bowl to cool for about 8 to 10 minutes.

If you are unable to find seaweed flakes, just toss some sheets of nori (or other seaweed) into a grinder until about the same size or a bit larger than the sesame seeds.

Once cool, mix the seaweed flakes and sea salt into you sesame seeds.

Pour into a shaker and enjoy!

Optional:

You can also experiment with adding variations! Try using hemp, flax, pumpkin, sunflower, or milk thistle seeds. Or try including garlic granules, peppercorns, oregano, basil, orange zest, or chili flakes for different flavours.

Stir-fry Bok Choy

2 Servings

INGREDIENTS

1 tablespoon coconut oil (or other high temp oil for cooking)

1 clove garlic, minced

1 teaspoon ginger, minced

6 larger or 12 smaller heads baby bok choy - Trim stems and cut in half or quartered

2 tablespoons tamari

2 teaspoons sesame seeds

Optional* Non-veg:

2 Boneless Chicken Breasts thinly sliced into bite size pieces and seasoned with salt and pepper.

DIRECTIONS

- Heat the oil in a wok or large sauté pan until almost smoking.

- Add the minced garlic and ginger. 

- Use a spoon to quickly stir for about 30 seconds

- * Add chicken breast strips

- * Continue tossing until chicken is seared on all sides.

- Add Bok Choy and tamari.

- Cover for 1 to 2 minutes to steam bok choy.

- Remove from heat, toss with sesame seeds and serve.

Baba Ghanoush

INGREDIENTS

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 Tbsp sesame seeds
2 cloves garlic, minced
Sea salt and ground pepper to taste
1 1/2 Tbsp extra virgin olive oil

DIRECTIONS
 
Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.

Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with sea salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.

Refrigerate for 3 hours before serving. Serve with triangles of pita bread, tortilla chips, or fresh veggies.

Carrot Greens with Sesame Dressing

This week's recipe and article inspiration was provided by member Myra G., who pointed us to this recipe and made some suggestions for modifications.

INGREDIENTS

1 bunch carrot greens, washed and stemmed
3 Tbsp sesame seeds
1 1/2 tsp tamari
1 Tbsp sake or vodka
1/8 tsp sugar

DIRECTIONS

In a large pot of lightly salted boiling water, boil the carrot greens for 2 minutes. Drain and immediately plunge them into ice water for another 2 minuted. Drain and squeeze out excess water. Place in a new bowl of cold water and refrigerate overnight, changing water 2 to 3 times to eliminate bitter flavour. Drain and squeeze dry, then cut into 1/2 inch lengths.

Toast the sesame seeds in a dry frying pan over medium heat until golden and fragrant, about 5 minutes.

Mix together the tamari, sake, and sugar. In a medium bowl, toss the carrots greens with this dressing and with the toasted sesame seeds. Allow greens to sit and marinate for at least 1 hour before serving.

Mandarin & Cranberry Quinoa Salad

INGREDIENTS

3/4 cup raw quinoa
1/3 cup extra virgin olive oil
3 tsp apple cider vinegar
1 Tbsp lime juice
2 to 3 Tbsp orange juice
3 tsp dried parsley or 3 Tbsp fresh parsley, finely chopped
Pinch of sea salt
1/2 cup dried cranberries or fresh cranberries, sliced
2 to 3 mandarin oranges or tangerines, peeled and separated into segments
1/2 cup slivered almonds (optional)
1 Tbsp whole flaxseeds or toasted sesame seeds (optional)

DIRECTIONS

Prepare quinoa according to package directions. This step can be done the day ahead. Allow the quinoa to cool.

Combine oil, vinegar, lime juice, orange juice, parsley, and salt together in a jar with a tight-fitting lid. Shake well to combine.

In a salad bowl, combine the quinoa, cranberries, and orange segments. Toss with the salad dressing and sprinkle the almond slivers and flax or sesame seeds (if using) on top.

This salad will keep well in the fridge for 2 to 3 days.