Saturday, May 26, 2012

Cauliflower pilaf and tofu kabobs

Cauliflower pilaf and tofu kabobs
Memorial Day weekend must mean it's time to break out the barbecue. Well, that's provided you have nice weather to provide some encouragement; not so, in my neck of the woods. I've been thinking about kabobs all week long but the rain forced me to use my stove to make the tofu kabobs and cauliflower pilaf, pictured above. The kabobs grilled up perfectly under the broiler but I'll be ready when the weather gets nice to take these out to the barbecue.

Cauliflower Pilaf
(makes 4 servings)

  • 1/4 cup toasted pumpkin seeds or other seeds or nuts of choice
  • 1 head cauliflower
  • 1 T. olive oil
  • Diced veggies: Your choice but I used 1 small zucchini and carrot
  • Optional: 2 T. chopped onion and 1/4 tsp. minced garlic
  • 1/2 cup veggie broth
  • 1/2 tsp. turmeric
  • Salt and pepper to taste
  • Trim and cut the cauliflower into small pieces.
  • Put the cauliflower pieces into a food processor. Pulse until the cauliflower resembles rice.
  • Heat the olive oil in a large skillet.
  • Saute the veggies and optional onion and garlic.
  • Add the cauliflower and other ingredients to the skillet and cook for several minutes until everything is tender.
  • Stir in the toasted seeds or nuts.
Tofu Kabobs
(makes four kabobs)

  • 1/2 block of extra-firm tofu, cut into large cubes
  • Veggies of your choice cut into pieces (zucchini or yellow squash, onion, red pepper, mushrooms, grape tomatoes)
  • Marinade blended in food processor: 2 T. miso paste, 2 T. lemon juice, 1 T. tahini, 1 tsp. sesame oil, 2 T. Bragg's amino acids, dash of stevia
  • Prepare marinade and pour 1-2 T. of marinade over cubed tofu and veggies in a bowl. Toss to coat.
  • Thread tofu and veggie pieces onto kabob skewers.
  • Place on a baking sheet if grilling in the oven.
  • Broil for 8-10 minutes or until veggies are tender.
  • Serve over cauliflower pilaf.
Bathtub entertainment center for Bailey and Nika

While you're cooking your kabobs, keep the "fur kids" busy with some toys in the bathtub.

Pumpkin seed haystacks

The cauliflower pilaf and tofu kabobs make a "light" meal so you might be interested in some dessert.

Pumpkin Seed Haystacks
(makes 6)

  • 1/4 cup toasted pumpkin seeds or seeds/nuts of choice
  • 2 T. melted coconut oil, mixed with 1 T. sunbutter or seed/nut butter of choice
  • vanilla stevia to taste
  • 1 T. cacao nibs
  • 2 T. freeze-dried blueberries or other dried fruit
  • Line a baking sheet with wax paper
  • In a medium bowl, toss seeds, dried fruit and nibs with melted coconut oil and sunbutter mixture
  • Drop mixture by heaping tablespoonful onto wax paper
  • Place in the fridge or freezer to harden

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1 comment:

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