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#SaveYourMarbles Day 6: Cilantro Chimichurri Sauce: Goes Great on Everything!

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Cilantro Chimichurri

  • Servings: Varies
  • Difficulty: moderate
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Okay people, here it is! I know, finally, after many days of teasing you with pictures. This recipe can make about 2-3 jars of prepared Chimichurri. This stuff tastes great on everything from bread (especially Cuban bread), skirt steak (churrasco), black beans (frijoles negros), tofu and even corn on the cob. This sauce will help any vegetable taste fabulous! I brought this today for Father’s Day with 2 lbs of prepared black beans (frijoles negros), 4 lbs of skirt steak and 6 packages of roasted tofu and it all went. There was just a small amount of sauce left and my sister in law claimed it. Enjoy!

Ingredients

    Base Mixture – makes a little more than two cups (steps 1-4)
  • 6-8 cups of cilantro leaves (about 3-4 bunches)
  • 1 cup shallots
  • 1/2 cup garlic cloves
    • For the items below, you will need the ingredients for each one cup of mixture (see step 4) (e.g. 1-1.5 tsp of salt in each jar, so if making 2 jars, then each jar gets 1-1.5 tsp of salt)
  • 1-1.5 tsp salt
  • 1.5 tsp dried oregano (or 1 tbsp fresh)
  • 1/2- 1 tsp dried red pepper flakes
  • 1/4 tsp black pepper
  • 1/4 cup of vinegar
  • 1/4 cup lime juice
  • 1/2-3/4 cup olive oil

Directions

  1. Place all of the cilantro leaves in a food processor or chop by hand. It will come out to about 2 cups chopped. Set aside in a large bowl.
  2. Place 1 cup of peeled shallots in the food processor (or chop by hand) and pulse until finely chop. Add to the cilantro and toss until combined.
  3. Place the garlic in the food processor, a garlic press or chop by hand. Add to cilantro and shallots and mix completely.
  4. After combined completely, scoop out 1 cup and place in a glass container with a tight fitting lid. I use mason jars that hold 2 cups. If usually make enough for 2-3 mason jars or I make 2 and freeze any extra cilantro, shallot and garlic mixture for future use.
  5. Add remaining ingredients into each mason jar.
  6. Stir to combine.
  7. Allow to marinate on the kitchen counter for 6-8 hours.

Recipes, vegan, vegetarian

Tofu and Broccoli in Brown Sauce

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Tofu and Broccoli in Brown Sauce

  • Servings: 6-8
  • Difficulty: easy
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Everyone loves brown sauce. Okay, maybe not everyone, but I bet many of you do. This is my go to recipe for a fast meal that (usually) has enough leftovers for 2-3 people the next day. Don't like tofu? Feel free to substitute any protein source you prefer or just add more broccoli. You can even add other vegetables such as carrots or mushrooms. Really no rules for this one. Measurements of the vegetables and protein sources do not need to be exact.

Ingredients

  • 3 packages of firm tofu, sliced lengthwise into 4 long slices, then down the middle of the block, continuing to slice until you reach approximately 1/2 inch pieces
  • 10 cups of frozen broccoli florets (1/2 large bag of organic broccoli from a warehouse store)
  • 2 tbsp of any neutral flavored oil (e.g. avocado oil, but canola will do)
  • 2 small onions, chopped (comes out to about 1 cup)
  • 1/4 cup finely chopped garlic (if you have a garlic press, even better)
  • 2 tbsp grated ginger (peel can be included, just make sure to scrub well)
  • 4 cups of vegetable broth
  • 1/2 cup soy sauce
  • 1/4 cup honey (rice syrup or sugar works too)
  • 1 tbsp sesame oil
  • 3 tbsp of arrowroot (or cornstarch) mixed in 2-3 tbsp of cold water
  • 1 tbsp Siracha (optional, I leave this out and just add to my plate)
  • Prepared brown rice

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Prepare 2 baking sheets by smearing with a small amount of neutral flavored oil or cooking spray.
  3. Spread the broccoli on 1 baking sheet and the tofu on each on the other.
  4. Bake the broccoli for 20 minutes and the tofu for 30 minutes. Keep an eye on each tray every 10 minutes to make sure the broccoli doesn’t burn and the tofu doesn’t over crisp.
  5. While the broccoli and tofu bake, heat the 2 tbsp of oil in a large, deep skillet for 2-3 minutes on medium.
  6. Add the onions and sauté until wilted and translucent. This will take about 5 minutes.
  7. Add the garlic and ginger, continuing to sauté for another 2-3 minutes.
  8. Add the broth, soy sauce, honey and sesame oil. Simmer for 10 minutes.
  9. By now the broccoli and tofu should be done. Add to the pan that the broth mixture is simmering in and toss to combine.
  10. Add the arrowroot (or cornstarch) and water combination, stir to combine and allow to simmer for another 2-3 minutes so the sauce thickens. Caution: do not over simmer at this point.
  11. Take off the heat and serve with brown rice.

Bringing Healthy Back, Diet, Healthy Living, Nutrition, Plant Based Nutrition, Recipes

Buffalo Tofu Pasta

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Buffalo Tofu Pasta

  • Servings: 1
  • Difficulty: easy
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This is a super easy meal that is ready in about the same amount of time is takes to cook the pasta. I chose tofu, however I am sure any protein (e.g. chicken, wheat gluten etc.) you choose will go well in this dish. Serves 1 and easily multiplied


Ingredients

  • 1/2 cup of water
  • 2 oz onion of choice (scallions or shallots work great), chopped
  • 3 oz chopped celery
  • 1/2 cup chopped tofu
  • 1/2 cup buffalo sauce
  • 2 oz whole wheat penne
  • 1 oz cheddar style cheese (vegan or dairy based)
  • 1-2 oz sour cream or mayo (vegan or dairy based), optional

Directions

  1. Cook penne according to package directions.
  2. Boil 1/2 cup of water in a separate pot until boiling.
  3. Add onions & celery and boil until reduced.
  4. Add tofu and buffalo sauce and heat for 5 minutes.
  5. Add cooked pasta, “cheese” and cream or mayo if using.
  6. Stir until combined.
  7. Serve immediately.