Spicy BBQ tofu with fresh mangoes
1 container organic firm non-GMO tofu (14 – 16 ounces)
Sea salt to taste
Freshly ground black pepper
Garlic powder
Extra virgin cold pressed olive oil
(Spicy BBQ sauce)
7 Roasted or grilled tomatoes (Roma works best, but you can use any variety.)
1 small onion
2 small pieces garlic
1 fresh cayenne pepper (seeded) or 1/4 teaspoon crushed red pepper (Tip: Be careful with fresh cayenne. Some pods and varieties are hotter than others. If you like more heat, keep cayenne seeds in the mix.)
2 tablespoons raw honey, maple syrup or organic raw sugar
1 quarter fresh lemon
1 tablespoon apple cider vinegar
Sea Salt to taste
Freshly ground black pepper to taste
Remove tofu from water and place on clean kitchen towel to absorb water. Pick up tofu and sprinkle sea salt on all 4 sides. (Tip: Go easy on salt. Too much salt causes a host of medical maladies. I suggest no more than 1 teaspoon.) Liberally sprinkle garlic POWDER, NOT garlic salt on all 4 sides of tofu. Then sprinkle freshly ground black pepper on all 4 sides of tofu. (App. 1/2 to 1 teaspoon). Place seasoned tofu on a plate.
BBQ Sauce (You can use store bought sauce, but it’s filled with preservatives. Try my recipe for homemade BBQ sauce.)
Remove skins from roasted or grilled tomatoes. (Roast tomatoes in preheated 400 degrees Fahrenheit oven by washing and patting dry tomatoes. Lightly oil cookie sheet with extra virgin cold pressed olive oil. (About 1 tablespoon) Evenly spread all over cookie sheet. Bake for 20 minutes, remove and let cool. OR grill lightly oiled tomatoes on hot grill until skins turn crinkly and charred. Let cool and remove skins.)
Place all ingredients except fresh lemon in saucepan under medium heat. Squeeze the juice from 1/4 lemon into sauce in pan. Lower heat to simmer and cook for 10 minutes. Brush or spoon BBQ sauce liberally over tofu, pour about 1 teaspoon olive oil evenly over top of tofu, then place tofu in foil paper cut 3 times the size of tofu. Fold it into a pouch with space up top, not flat. Place tofu secured in foil paper on hot grill for 20 minutes.(To serve, remove tofu from foil and carefully flip over so part of tofu that has grill marks are on top. Slice and serve with freshly cut mango pieces.)
Grilled potatoes with grilled tomatoes, onions, garlic and capers
Wash and pat dry potatoes. Grill on BBQ grill or roast in preheated 400 degrees F oven. Let cool and peel. Slice and place potato on serving plate.
While potatoes are cooking, saute onions in 1 tablespoon olive oil until soft and translucent. Add 2 small pieces fresh garlic chopped and saute for 1 minute. Add 2 of the grilled or roasted tomatoes, peeled and chopped, then add 1 teaspoon capers. Sea salt and freshly ground black pepper to taste. (TIP: Capers are salty, so you do not need to add much sea salt.) Simmer sauce for 5 minutes. Spoon sauce around the plated potato.
Roasted beet salad
Roast beets on the grill or place on a cookie pan in preheated 400 degrees F oven until completely cooked. (Turn on the grill so both sides can touch grill surface.) (If you are baking in oven, bake between 45 minutes to 1 hour depending on size of beet and your oven.) Cool, peel and chop beets, then put some in middle of serving saucer, bowl or plate. Place fresh organic lettuce and avocado around beets.
Fresh organic strawberries with vegan dark chocolate sauce
1 pound fresh organic strawberries
Vegan dark chocolate sauce
1/4 cup organic cocoa powder
1/4 cup organic raw sugar
1 teaspoon organic coconut or canola oil
1 teaspoon bourbon vanilla extract or pure vanilla extract
approximately 1 tablespoon + 1 teaspoon organic unsweetened almond milk
Place a small pan on the stove. Put cocoa powder and sugar in pan and stir. Turn heat to low and stir or whisk in 1 tablespoon almond milk. Add oil, vanilla and remaining 1 teaspoon almond milk and continue stirring until sauce is smooth and has no lumps. Depending on how thick you want your sauce you may add a little more almond milk, but be careful, you don’t want it watery. Let cool and place in a cup and put the cup of chocolate sauce in middle of serving plate or dish. Place the washed, cored and towel dried strawberries around the sauce so they can be dipped in the sauce.
(Tip: Grill or roast sweet potatoes longer than white potatoes. The longer you grill or roast, the sweeter they become. )
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