Maple Sriracha Tofu Bites

Hello again! Another recipe from my Shasta cooking retreat for you!

Prepare yourself for the most addicting tofu you have had the pleasure to be acquainted with.

I doubled this recipe, and it still was devoured within minutes by the 7 lovely ladies I was with. So I'm not sure where Becky from Glue and Glitter got 8 servings from...bottom line = you should double the recipe, no doubt. 

See here for the original recipe, but as usual, I made some adjustments.

Here is my version (already doubled):

2 blocks extra firm tofu

1/2 c maple syrup

1/2 c sriracha 

1/2 c soy sauce

6 T olive oil

(and creamy dressing - I used ranch)

From there it is pretty simple. Make sure to press your tofu for at least 15 minutes to get out the extra water. Then whisk together the marinade ingredients and toss the cubes in it. She says to marinate at least 6 hours, which I'm sure would be amazing, but I just did like 30 minutes and it was still dynamite. But if you have the time - definitely leave it in longer!

Bake at 425 F for 30 minutes!

I just love the texture of baked tofu. It gets crispy on the edges and the flavor from soaking up the marinade is incredible. A little sweet, a little spicy, and the creamy dressing balances it all out. Perfect app for any get together!

Not a shabby meal! (yes that is the stir fry I posted about in May - great combo!)

Peanut Butter Zucchini Brownies

*drool*

Last month I spent a glorious four days near beautiful Mt. Shasta. It was a very beautiful and cleansing experience and I felt wonderfully at peace among the trees. It is amazing how much you can slow down in that environment. I even felt a difference in my heart rate! I had time to draw, take photos, and even dip in a mineral spring. But the main reason I was there...was to cook! I cooked delicious wholesome food for seven lovely ladies. But being wholesome doesn't mean skipping dessert.

If you eat gluten free, or vegan, or are just a chocoholic, this is the only healthy brownie recipe you ever need. It comes from, you guessed it, my favorite blog Hummusapien (link to recipe)!

I may not post many desserts on here, but I most definitely have a sweet tooth, and inherited 100% of my father's chocoholic genes.  So this recipe for rich fudgey brownies that somehow have no flour or added oil and are vegan...words can't do it justice. These have it all. The peanut butter gives it that thick fudgey texture and maple syrup gives it just enough sweetness. And you can't even taste the zucchini! So no getting mad at me for sneaking veggies into your desserts.

Ingredients: peanut butter (natural), maple syrup, shredded zucchini, cocoa powder, ground flaxseed, baking soda, chocolate chips, splash of vanilla

That's it! And no fancy prep either - just dump everything except the chocolate chips into a bowl and stir! (don't worry, the chocolate goes on top)

In summary, these are about as good as it gets - I'm drooling just writing about them. So make a quick market stop today or tomorrow and whip these babies up! You won't regret it! And while you're at it, bring some over for me!

In regards to her advice about cooling them - they are really gooey straight out of the oven (yum!) but firm up more like brownies once cooled....So eat some now and save some for later to try both ways! Compromise is great :)

I'm a bit behind on my posts but I look forward to sharing more recipes with you from my trip to Shasta.

Here's a picture of a baby horse in a meadow that I took during my trip.

You're welcome

Lemony Spring Orzo with Peas and Radish

Would you just take a look at this gorgeous dish. This spring orzo is everything I want in life - the perfect combination of balance and surprise, not to mention a humbling ability to highlight spring farmer's market produce.

This recipe is my own adaptation of two recipes I found online. I've posted them at the end for your reference. The great thing about this recipe is that you can modify it both for what is available fresh and for your tastes.

Let's start with the Dressing. This zingy lemon dressing is perfect to complement these fresh ingredients. Find a neighbor with Meyer Lemons to spare, you won't regret it. 

1/2 c minced shallot

1/4 c + 1 T lemon juice 

2 T olive oil

1 T Dijon mustard

1/2 t salt

1/2 t pepper

(and set aside 2 t lemon zest to add later)

Now I'm ready for the big healthy reveal. This "pasta salad" of sorts is even healthier than you might think. All thanks to whole wheat orzo. Yes, it does exist, though sightings may be rare. Look for it in your largest local Whole Foods - good luck! Anyways, you can't even taste the difference. It is amazing. 

8 ounces orzo pasta

Now onto the veggies 

1 cup peas: Lovely fresh when in season - but pricey. 

1 & 1/3 c thinly sliced radish: Steam sautéed 5ish minutes in a pan with water - just partly cooked, you want to maintain that nice crunch

1 c herbs: This is one of the main stars of the dish - and is up to your preference! I did a mix of chopped mint, green onion, and parsley. Mint is strong in my opinion, so I used less of it. Chives would be great, as well as dill if it's your cup of tea. 

1 red bell pepper: Chopped - lightly steamed - mostly for color :)

Vegetable substitutions: Radish not your cup of tea? Well first off, I'm going to encourage you to give it a try. Cooked radish is nothing like raw radish - it is quite mild! But one of the original recipes used asparagus, the other used snow peas - both great alternatives if you please. I can also picture diced cooked carrot, zucchini (even in ribbons maybe?) or green beans cut in small pieces. It's all up to you! 

Alright, time for the recipe:

1. First make the orzo, following the package directions.

2. While it is cooking whisk together the dressing ingredients.

3. Mix the pasta and dressing together and let chill in the fridge for at least an hour (or up to 48!)

4. Prep your veggies and herbs (cook peas, radish, bell pepper)

5. Mix everything (veggies, dressed pasta, herbs, zest) together before serving!

6. Top with 1/3 c toasted almonds and as much feta as you please (unless you're vegan)

All the ingredients ready to be mixed! Looks like I even added the cooked radish tops for some extra nutrition!

I actually made this awhile ago (when it was actually early spring) but just looking at this is making me want it in my belly right now! 

One more note: This recipe is designed as a pasta dish. In other words, the base is the orzo. But you could easily reduce the orzo or boost up the veggies to have a much more veggie centered dish. Just be sure  if you add more volume to taste test and add more lemon if needed. Food for thought! 

Inspiration: 

http://buttecreekmill.com/2014/04/spring-pea-orzo/

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=407391