Tofu épicé sauce aux arachides

Tofu épicé sauce aux arachides

(recette de la cuisine a jean philippe)

fait: 4 portions

Ingrédients

2 c. à soupe (30 ml) d’huile végétale

2 échalotes françaises, hachées

2 gousses d’ail, hachées

2 c. à soupe (30 ml) de sauce soya

2 c. à soupe (30 ml) de ketchup

¼ tasse (70 g) de beurre d’arachide

1 c. à soupe (15 ml) de sirop d’érable

1 tasse (250 ml) de bouillon de légumes

½ c. à thé (2,5 ml) de sauce Sriracha

1 bloc (454 g) de tofu ferme, coupé en dés

1.    Dans une casserole, faire chauffer l’huile à feu moyen-vif.

2.    Ajouter les échalotes et l’ail. Faire revenir pendant 2 minutes.

3.    Ajouter la sauce soya, le ketchup, le beurre d’arachide, le sirop d’érable, le bouillon de légumes et la sauce sriracha. Bien mélanger.

4.    Ajouter le  tofu, porter à ébullition et laisser réduire jusqu’à ce que la sauce soit onctueuse.

5.    Servir sur du riz et déguster.

Note: faire cuire le tofu avant de commencer cette recette, sois dans un poele ou au four pour quil sois croustillant, sinon trop “caoutchouteux” 

Blueberry Scones

Blueberry Scones

(recipe from Ricardo)

makes: 14

freezes

INGREDIENTS

Top of Form

•  2 3/4 cups (412 g) unbleached all-purpose flour
•  1/2 cup (105 g) sugar
•  1 tbsp baking powder
•  1 tsp baking soda
•  1/2 tsp salt
•  3/4 cup (170 g) cold unsalted butter, cubed
•  1 1/4 cups (310 ml) buttermilk
•  2 cups (300 ml) fresh blueberries (see note) (i used half blueberry, half rasberry)
•  2 tbsp white coarse sugar

Bottom of Form

PREPARATION

1. With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.
2. In a food processor (I usually do it all by hand), combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.
3. On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.
4. Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
5. Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.

The second time, I replaced the fruit with craisins (I let them soak in the buttermilk) and I added lemon zest to the dough to make cranberry lemon scones.

Poké Nachos With Baked Crispy Wonton Chips

Poké Nachos With Baked Crispy Wonton Chips

(recipe from fitmencook)

Easy Poké

Ingredients for 6 servings: (or 2-3 servings as a meal)

·      Sauce

o   2 tablespoons low sodium tamari OR soy sauce

o   1 tablespoon rice vinegar

o   2 tablespoons sriracha (or more/less to taste)

o   1 1/2 tablespoons sesame oil

·      3/4lb sushi grade tuna, diced into 1/3-inch pieces

·      1/2 cup diced bell peppers (colorful)

·      1 small ripe avocado, diced

·      1/3 cup green onion, diced

·      1 1/2 tablespoons sesame seeds (black or white or both)

·      Garnish

o  chopped jalapeno

o  fresh cilantro

o  diced green onion

o  sriracha mayo (use wisely because of the added calories)

STEPS

1.     Mix together the ingredients for the sauce, then set aside.

2.     Chop up the tuna into tiny pieces, the add all of the remaining ingredients to a bowl.  Pour the sauce over the ingredients, then gently fold everything together using a spatula.  Season to taste with the tamari and rice vinegar.  For best results, let the poke marinate for about 20 minutes in the fridge before serving.

3.     Garnish and enjoy with crispy baked wonton chips.

Baked Crispy Sesame Wonton Chips 

Ingredients for 6 servings

·      18 wonton wrap sheets (sliced in half diagonally)

·      2 tablespoons Hoisin sauce or peanut sauce

·      2 tablespoons sesame seeds (black or white or both)

·      spray coconut oil OR avocado oil

STEPS

1.     Set oven to 350F.

2.     Slice wonton sheets in half to create triangles.  Brush each side with hoisin sauce, then place them on a baking sheet.  You may need to use more than one baking sheet.

3.     Sprinkle sesame seeds on top, then lightly spray them with coconut oil or avocado oil.

4.     Bake for 5 to 7 minutes until golden brown and crispy.  for best results, let the chips cool off the baking sheet on a cooling rack.

5.     If desired, use sea salt & pepper to taste.

Strawberry Oatmeal Breakfast Bars

Strawberry Oatmeal Breakfast Bars

(recipe from tasty.com)

servings: 6 real breakfasts or 9 small breakfasts

INGREDIENTS

2 cups chopped fresh strawberries (use 1 cup strawberries and 1 cup peaches for a great change)

½ teaspoon salt

2 teaspoons fresh lemon juice

½ teaspoon lemon zest

1 ½ cups whole wheat flour (can be substituted with all purpose flour)

2 cups rolled oats

1/4 cup Stevia in the RawⓇ

¼ cup sugar

½ teaspoon cinnamon

¼ teaspoon salt

¾ cup coconut oil, melted (can be substituted with butter)

PREPARATION

1.     Preheat the oven to 350°F/175°C.

2.     Add the strawberries, salt, lemon juice, and lemon zest to a small saucepan and cook over low heat until the berries soften and release the juices, about 3 minutes. Set aside to cool.

3.     Combine whole-wheat flour, oats, Stevia in the RawⓇ, sugar and cinnamon, in a large bowl.

4.     Add the coconut oil and stir to coat.

5.     Cut 2 pieces of parchment paper to line the bottom a 9x9 baking pan and go a few inches up the sides. This will make it easy to remove the bars from the pan after baking.

6.     Reserve about 2/3 cup of the crumble for topping and press the remaining oat mixture into the parchment lined pan to form the base.

7.     Pour the cooled strawberry filling over the base and top with reserved oat mixture.

Bake 30–35 minutes. Let cool completely. Refrigerate a few hours or overnig

Casserole déjeuner à l'orge

Casserole déjeuner à l'orge

(recette de rachellebery.ca)

Préparation : 15 minutes

Cuisson : 45 minutes

Portion(s) : 8 portions

INGRÉDIENTS

§  1 L d'orge mondé cuit

§  3 œuf(s) , battus

§  125 ml de lait

§  60 ml de sirop d’érable

§  30 ml de graines de lin moulues

§  5 ml d'extrait d’amande

§  250 ml de framboises

§  250 ml de bleuets

§  60 ml d’amandes tranchées

§  60 ml de pacanes en morceaux

§  Au goût, de yogourt grec à la vanille

MÉTHODE

1.     Préchauffer le four à 180 °C (350 °F).

2.     Dans un grand bol, mélanger l’orge, les œufs, le lait, le sirop d’érable, les graines de lin et l’extrait d’amande. Ajouter les framboises et mélanger délicatement.

3.     Verser le mélange dans un plat de cuisson d'environ 34 cm x 23 cm (13 po x 9 po) préalablement graissé. Garnir de bleuets, d’amandes et de pacanes.

4.     Cuire au four environ 30 minutes.

5.     Au moment de déguster, garnir d’une cuillerée de yogourt grec.

Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
(recipe from minimalistbaker.com)

    

servings: 2

prep time: 30 minutes

total time: 1 hour 30 minutes

Ingredients

STIR-FRY

·  12 ounces (340 g) extra-firm tofu, organic & non-GMO if possible*

·  1 Tbsp (15 ml) toasted sesame oil

·  1 small head cauliflower (~ 580 g)

·  2 cloves garlic, minced (1 Tbsp or 6 g)

SAUCE

·  1 1/2 Tbsp (15 ml) toasted sesame oil

·  1/4 cup (60 ml) low sodium soy sauce (tamari for GF eaters)

·  1/4 cup (55 g) light brown sugar (or honey if not vegan)

·  1/2 tsp chili garlic sauce (I used a mixture of Heinz chilli sauce, sambal oelek and roasted red chilli paste

·  2 1/2 Tbsp (40 g) peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS

·  Veggies: baby bok choy, green onion, red pepper, broccoli

·  Toppings: fresh lime juice, cilantro, sriracha

Instructions

1.     Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).

2.     Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.

3.     Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

4.     Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.

5.     Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

6.     In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).

7.     Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.

8.     Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

9.     Rinse your pan under very hot water water and scrape away any residue. Place back on oven.

10.  Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

11.  Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days