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Sanctuary Sweets: Breaded Zucchini and Rainbow

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Breaded Zucchini and Rainbow

Chard with Lentil Pilaf       

Dinner

Ingredients:

12 stalks of rainbow chard

3 medium zucchini

3/4 C panko breadcrumbs

2 Tbs fresh thyme

1/4 tsp salt

1/8 tsp pepper

2 Tbs olive oil + 1 tsp, divided

1-6.75 oz box Near East Lentil Pilaf

  Preparation:

Start the pilaf-it takes 35-40 minutes. In the meantime, prepare the vegetables: slice the zucchini lengthwise, then in half; set aside. Next, chop up the chard-both stems and leaves. Transfer to a bowl. (It reminds me of that ribbon candy you see at Christmas time)!

Combine the panko, thyme, salt and pepper in a shallow bowl.

In a large skillet over medium-high heat, heat 2 Tbs of olive oil. (I'd start this when the pilaf has about 20 minutes left). Bread the zucchini, pressing down firmly to coat it with the panko. Cook for about 2 minutes per side and transfer to a plate; cover with foil to keep warm.

Once the zucchini is done, reduce heat to low and wipe out the pan with a paper towel. Add the remaining olive oil and chard to the pan.

I added a tiny bit of water after a couple of minutes and covered it to let the chard steam for a bit. Stir occasionally as the chard begins to wilt. If you have any of the panko mixture left, add that, along with salt and pepper, if you'd like. Continue cooking it for another few minutes. The pilaf ought to be done about the same time.

Top individual servings of the pilaf with a large spoonful of chard and 2-3 slices of the zucchini. Yuuummmm....Enjoy!

  Recipe and photo credit to April, founder of the blog Epicurean Vegan.

http://epicureanvegan.com/2011/04/05/breaded-zucchini-and-rainbow-chard-with-lentil-pilaf/

Orange Ginger Tofu

Orange Ginger Tofu - from Plant Based on a Budget 

Ingredients:

1 Pound Tofu

1 Cup Fresh Orange Juice

1/4 Cup Rice Vinegar

1/3 Cup Soy Sauce

1/3 Cup Vegetable Oil

4 Teaspoon Sesame Oil

3 Garlic Cloves, Minced

1 Tablespoon Peeled and Grated Fresh Ginger

1/4 Teaspoon Hot Red Pepper Flakes

1/4 Cup Chopped Green Onion

1/4 Cup Chopped Cilantro 

Directions:

Step 1

Turn the tofu onto its side and cut into slices. Then cut those slices into 2 triangles. This should yield between 8-16 triangles.

Step 2

Put the orange juice, vinegar, soy sauce, oils, garlic, ginger and red pepper flakes in a bowl and whisk.

Step 3

At this point you probably want to preheat the oven to 350. Lay the tofu in a glass baking dish in a single layer and pour the marinade over the entire thing. Add the onion and cilantro to the top and spread evenly. Allow the marinade to sit for at least 30 minutes and up to overnight if you have the patience that I do not possess.

Step 4

Pour out a portion of the marinade so that the tofu is only about halfway submerged. Throw it in the oven for about 40-45 minutes, until the tofu is golden and most of the marinade has been absorbed. 

http://plantbasedonabudget.com/recipe/orange-ginger-tofu/ and there's also a YouTube instructional video: http://youtu.be/_ZIT0S3gGP0