Serving today a great meal platter. Get ready for a scintillating ride for your taste buds. This meal is loaded with a combination of flavors, spices, heat and sweetness. The outcome I have been told is delightful… .
Cilantro Chipotle peppers Tofu grilled sandwich
1 package firm tofu
2 lime/lemon (juice squeezed)
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
1 tablespoon Chipotle chilies with adobo sauce
Salt and black pepper to taste
Wrap the tofu with 3-4 paper towels and place the block o onto a plate and place another plate on top.
Keep some heavy object like chopping board so all the water from tofu is released. Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
Slice the tofu as desired (shape won’t matter as we are making a stuffing)
Whisk together the lime juice, olive oil, cilantro, chipotle peppers, garlic, chili powder, salt, and black pepper in a bowl.
Brush the tofu with the marinade.
Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours.
Preheat an oven and grill on 350. Arrange the tofu in a baking tray lined with foil.
Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.
Assembling the sandwich: Preheat the panini press. Fill in the stuffing’s and add your sandwich and cook until golden and crisp, 3 to 5 minutes.
1/2 pound Fresh Fennel, cut into 1/3-inch-thick rounds
1 small bag of fresh green beans (15-20 in a packet)
1 cup Baby carrots
1 cup Broccoli
1/2 cup Sweet Corns kernels
Himalayan pink salt( You can use any salt)
NOTE: You can use vegetables of your choice
Mix Balsamic vinegar, agave nectar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, and herbs. Season to taste with salt and pepper.
Preheat oven to 450°F. Toss all the vegetables in large bowl; sprinkle with coarse salt and pepper. Mix the dressing; toss to coat.
Spread on a baking sheet. Roast until vegetables are tender and slightly brown around edges. It took about 35 minutes.
For the glaze
Mix balsamic vinegar with agave nectar in a saucepan over medium heat, stirring constantly until mixed thoroughly. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half.
Pour over the vegetables and enjoy.
1 Tea spoon oil
1 medium onion, chopped
2 carrots, chopped
1 celery rib finely chopped
3-4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon coriander powder
½ teaspoon dried thyme
1 cup of diced tomatoes
1 cup brown lentils, rinsed
5 cups water
1 teaspoon salt, more to taste
Pinch red pepper flakes
Freshly ground black pepper
1 cup chopped fresh spinach or or kale
Juice of ½ to 1 medium lemon, to taste
Pour the oil in a pressure cooker, once the oil is hot, add the chopped onion, ginger, garlic and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the Vegetables, cumin, coriander powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the washed lentils, water. Add 1 teaspoon salt and a pinch of red pepper flakes.
Cook for 2 whistles and let the pressure come down naturally.
Season with freshly ground black pepper. Cook more if lentils are not as tender as you like.
Squeeze in lemon juice as per taste.
Taste and season with more salt, pepper and/or lemon juice until the flavors really feels awesome.