Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

BBQ Tofu

Tofu with Spicy Thai Peanut Sauce

Pan Crisp Garlic Tempeh

Falafel

Polenta

Toasted Polenta Slices

Garlic Cheese Grits

Cuban Rice (or Quinoa)

Sweet Orange Quinoa

Coconut Rice (or Quinoa)

Quinoa Pilaf

Veggie Enchilada Casserole with Mole Sauce

Northwest Salmon & Blueberries

BBQ Shrimp

BoiledShrimp         

Vegetables

Beans, Soups & Curries 

Sauces & Marinades

Breads

Desserts

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Turning Stones Ranch Home

ENTREES

 BBQ Tofu

 1 pkg Firm Tofu

½ cup chopped green onions

1 – 2 Serrano peppers

2 tbsp coconut oil

1 tbsp sesame oil

1 cup Orange-Roasted Chili Barbeque Sauce*

Preheat oven to 375°.

Drain and dry tofu cake.  Slice tofu into 3 sections through the thickness.  Lie flat, then cut diagonally in both directions to form 4 triangles. 

Place 2 Tbsp of Coconut Oil and 1 Tbsp of Sesame Oil in the bottom of a baking dish.  Lay in the 12 tofu triangles in a single layer.  Sprinkle chapped green onion over the top.   Pour the barbeque sauce over the top of each triangle.  Garnish with match-stick Serrano peppers.  Bake for 45 minutes at 375°.  The tofu will be crispy on the bottom with a topping of the barbeque sauce.         

Tofu with Spicy Peanut Sauce - Prepare Tofu the same way as above, except use Spicy Thai Peanut Sauce on top instead of Barbeque Sauce.

 Pan Crisp Garlic Tempeh

1 pkg Tempeh

2-3 cloves of garlic (sliced)

1 Tbsp grated ginger

1 Serrano pepper (seeded and thinly sliced) *optional

1 tbsp coconut oil

1 tsp sesame oil

With a sharp knife cut Tempeh into thin slices (1/4”).  Place Coconut Oil and Sesame Oil, garlic, grated ginger and Serranos in the bottom of a skillet and turn on medium high heat.  Brown the garlic and ginger lightly before arranging the tempeh slices in the skillet.  Sauté the tempeh on each side until it is brown and crisp.  More oil might be needed for the second side, as the tempeh absorbs the oils.  The Tempeh strips should be crispy and topped with sprinklings of crispy garlic, ginger and Serrano when served.

Homemade Falafel (Chickpea Patties)

1 cup Garbanzo beans, soaked overnight in 5 cups of water

1 tsp salt

1  4" section Kombu seaweed

2-3 cloves of garlic (sliced)

1/2 cup onion, finely sliced

2 Tbsp parsley, finely minced

1 tsp ground cumin

1 tsp ground coriander

1 Tbsp lemon juice

1/8 tsp cayenne or 1/2  Serrano pepper (seeded and finely chopped) *optional

Coconut oil

Soak the garbanzo beans (chickpeas) overnight... no cooking involved.  Drain and put in a blender with pre-soaked kombu seaweed and salt.  (The seaweed both aids with digestibility and helps the patties hold together.)  Process until you have a texture of coarse bread crumbs, not a paste.  Empty into a bowl, add chopped onion, parsley, herbs and lemon juice.  Toss gently with a fork. 

Preheat oven to 375˚.  Melt coconut oil in the bottom of a 9 x 13" baking dish.  Drop small patties of the mixture into the oil.  Bake for 20 - 25 minutes then turn each falafel.  Cook until the patties are reddish brown on both sides.  Serve with cilantro-lemon marinade or curry-lemon mayonnaise:  combine mayonnaise or nayonnaise (made from tofu), curry powder (to taste), chopped basil and lemon juice and mix well.

 ENTREES (continued)

Homemade Falafel (Chickpea Patties)

These patties are so delicious when they are made from scratch... and so easy.  They remind me of "hush puppies" which I grew up with.  We bake them in the oven, but they can be fried in a skillet. You can vary the seasonings to get different "flavors" of patties, or add potatoes or other vegetables.