It’s been a while since I’ve posted, but I haven’t had any inspiration recently to try new recipes – that is – until today, when my grill was repaired. I made this recipe from ingredients I just had on hand and it came out delicious. It’s so green and pretty and tastes great! I can’t wait until this summer when I can use my own tomatoes and cucumbers, but this will do for now.
In a blender combine
- 1/2 c olive oil
- 3 T cilantro
- 3 T parsley
- 2 T lime juice
- 1 T red wine vinegar
- 1 garlic clove
- 2 T orange juice
- 1/2 t salt
- 1 t agave
- Slice tofu and marinate in this sauce for at least half an hour.
- Grill tofu, reserving extra marinade.
- Slice cucumbers, tomatoes, and avocado. Serve with tofu, and spoon reserved sauce on top.
Growing up, my mother always let me lick the spoon whenever she was baking. Yummmm. Unfortunately for my kids, until recently, I never let them have that pleasure. The thought of salmonella, and who knows what else from raw eggs prevented me from allowing them to partake in such a simple pleasure. Fast forward to the present – when everything I bake is vegan . . . licking the spoon has become a favorite pastime. It’s so much fun that we decided why not just eat the whole thing raw? These raw cookie dough bites were made by my 13 year old daughter, who has so much fun rolling, dipping and decorating them! And I never have to worry about raw eggs!! How great is that?
Our favorite recipe comes from Vegan Cookies Invade Your Cookie Jar, a wonderful cookie cookbook!!! But you can just google “vegan cookie dough” and lots of delicious recipes will come up. Try any one – what can possibly go wrong with cookie dough? Just make sure you put the dough in the fridge for at least 15 minutes before you make them into balls. Try rolling the balls in sugar so that they are not too sticky, and if you dip them in melted chocolate, make sure you put them in the fridge again so the chocolate sets. Have fun!!