This week’s Meatless Monday post comes to you courtesy of San-J and Carol Kicinski, renowned chef, food writer and gluten free blogger at Simply…Gluten Free. Carol created a quick and easy weeknight dish that only uses six nutritious ingredients, which you can use as either a main or a side dish.
I always have a bottle of San-J Gluten-Free Tamari in my cupboard, which I substitute for regular soy sauce. San-J also sells an organic version, which I like even better. Both versions have a low sodium variety as well – love how San-J gives us lots of choices!
Tofu and Green Bean Stir Fry
- 1/4 cup San-J Gluten-Free Tamari
- 2 tablespoons gluten free sweet chili garlic sauce
- 1 pound extra firm tofu
- 2 1/2 tablespoons cornstarch
- 3 tablespoons oil, use divided
- 1 pound green beans, cleaned trimmed and cut into 1 inch pieces
- Combine the San-J Gluten-Free Tamari with the chili garlic sauce, set aside.
- Cut tofu into 1/2 inch cubes, pat dry with paper towels and put into a mixing bowl with the cornstarch, toss to coat.
- Heat 1 tablespoon of oil in a large skillet or wok over high heat until it starts to shimmer, add half the tofu in an even layer in the pan. Cook the tofu undisturbed for 2 minutes. Gently flip and stir the tofu. Continue to cook and stir until the tofu is lightly golden brown on all sides, 3 - 4 minutes. Remove the tofu to a plate and set aside. Heat 1 more tablespoon of oil in the pan and cook the remaining tofu the same way. Remove from pan.
- Reduce heat to medium; add the remaining tablespoon of oil and the green beans. Cook the green beans, stirring, for 1 minute. Add 1/4 cup of water and continue to cook the beans for 3 minutes or until they are bright green and crisp tender. Increase the heat back up to high, add the reserved sauce mixture and boil for 1 minute or until it reduces slightly.
- Add the tofu and cook for 1 minute. Serve immediately.
- Serving size: 1/r4 to 1/6 of recipe
Recipe and photo used with permission.
Disclosure: San-J recently sent me samples of their gluten free products to try out. All experiences and opinions are my own.
It’s always a challenge to cook up healthy desserts for the holidays. That’s why I’m sharing this recipe for Chocolate Ginger Mousse from Chef Anthony Stewart, Executive Chef of the Pritikin Longevity Center + Spa. Regular chocolate mousse can tally up 8 grams of artery-clogging saturated fat, which is more saturated fat than many cheeseburgers! There’s zero saturated fat in Pritikin’s Chocolate Ginger Mousse.
Chef Anthony has worked with thousands of guests to create healthier versions of their favorite, tasty foods. He’s won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”
For more information about Pritikin, please visit pritikin.com.
Chocolate Ginger Mousse
- 4 ounces Hershey’s unsweetened cocoa powder
- 1 1/2 to 2 tablespoons Splenda
- 1/4 cup hot water
- 12 ounces firm or extra firm silken tofu
- 2 teaspoons vanilla extract
- 2 tablespoons fresh ginger juice (Slice off skin of ginger root, then grate the root and squeeze to extract juice.)
- Optional garnish: 4 fresh raspberries
- In a small stainless steel bowl, combine cocoa powder, Splenda and hot water. Stir till mixture has a smooth, thick, fudge-like consistency, adding more water as you stir, if needed.
- In a food processor, blend tofu till completely smooth, about 10 seconds. Then add fudge, vanilla extract, and ginger juice, and blend until smooth.
- Place mixture in parfait glasses. If desired, garnish each glass with a raspberry, and serve cold.
This Mama’s tips
- Party serving idea: place the mousse in a mini dessert glass and garnish with a single raspberry and mint leaf.
- For variation, add mint leaves or mint extract, or sugar-free orange marmalade.
- You can also garnish with a few shavings of dark or white chocolate.
Recipe and photograph courtesy of Pritikin.
As promised in my Healthier Lemon Pasta post for this month’s Secret Recipe Club, here’s my version of Tofu Sour Cream is based on a recipe from the Vegan Epicurean. I made the following changes to her recipe:
Vinegar: I used NAKANO Natural Rice Vinegar instead of apple cider vinegar. I find that NAKANO’s rice vinegars have a milder flavor and are less acidic, which I like. You could have a little fun with this recipe and use some of NAKANO’s flavored vinegars, too, like Roasted Garlic or Red Pepper, for a fun flavor twist.
Tofu: I was confused over the type of tofu the Vegan Epicurean used, since I’m not familiar with Mori Nu lite silken tofu (firm). Is it firm or silken? After doing a little research, I found out that all of Mori Nu’s tofus are silken and come in soft, firm or extra firm. However, other brands’ silken tofus are actually soft tofus, which are good for soups, dips and smoothies.
I ended up using Nasoya’s Silken Tofu, so the consistency of my sour cream was very runny. This was fine for my Healthier Lemon Pasta, but next time I want to make something the consistency of sour cream, I’ll use a firm tofu. I also changed the amount of tofu used since I like using the full tub. Having a few ounces left over of tofu means I have to remember it’s in the refrigerator and use it in a recipe before it goes bad. Usually, I forget and find a science experiment waiting for me in the far reaches of the fridge. Hate that!
Lemon zest and lemon juice: I cut back on both ingredients and still could taste the lemon. That was fine since I was using it in a lemon flavored dish. However, next time I may cut back even further. I love lemon, but it doesn’t go with everything.
- 1 (14-16 ounce) package firm tofu, preferably organic
- 2 tablespoons canola oil
- 1 to 2 teaspoons fresh lemon juice
- 2 teaspoons NAKANO Natural Rice Vinegar
- 1 teaspoon agave, stevia or other sugar substitute
- 1/2 teaspoon kosher salt
- finely grated zest of 1/2 lemon
- Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth.
- Firms up when chilled. Refrigerate sour cream until it is ready to be used.
- Serving size: varies
Connect with NAKANO
Sign up for Mizkan’s “Splash Recipe Club!” When you join the club you get exclusive recipes, access to special features and more! Each month one new member could win a $150 leading up to a grand prize of $600 in March 2013. You can also connect with NAKANO on Pinterest, Twitter and Facebook.
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.
It’s not often that I try a new recipe and have my husband, Paul, tell me, “Hun, this is one of my favorite things you make.” So needless to stay, this month’s Secret Recipe Club dish from Jen at Jen’s Journey will be a dinner time staple at our house from now on. He loved. I loved it. The kids thought it was OK, but it disappeared off their plates. So I bet they loved it, too.
Making Lemon Pasta dairy free and gluten free
Jen’s recipe for Lemon Pasta is based on a Baked Lemon Pasta recipe from the Pioneer Woman. I’ve further modified it by substituting a tofu sour cream for the regular sour cream since I can’t eat dairy products, with the exception of cheese, because of my whey food sensitivity. (My recipe Tofu Sour Cream is based on this recipe from the Vegan Epicurean. Here's my version of the Tofu Sour Cream recipe.) If you need to avoid cheese, you can use vegan Parmesan sprinkles or skip the Parmesan altogether.
If you can have dairy, you can health up the Lemon Pasta by using a low fat sour cream or non-fat Greek yogurt. I also cooked this with a buttery spread to further lower the saturated fat. I used I Can’t Believe It’s Not Butter Light, but Earth’s Balance spreads are very good and vegan to boot. I like both brands and go back and forth depending on where I’m shopping and what’s on sale. (Note: ICBINB is not vegan as it contains a little bit of milk.)
As for pasta, I used whole wheat, but gluten free brown rice pasta would work well, too. Variation wise, I’m wondering if capers would be good in this, since capers and lemon work well together in dishes like Chicken Piccata. Or maybe some sliced black olives. Hmmmm, maybe next time!
Healthier Lemon Pasta
- 1 box spaghetti
- 4 tablespoons buttery spread
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 cups sour cream, vegan sour cream or non-fat Greek yogurt
- 1/2 teaspoon kosher salt
- 1/3 cup freshly grated Parmesan cheese, plus extra for serving
- Flat-leaf parsley, chopped – to taste for garnish, plus extra for serving
- Cook spaghetti al dente in salted water. Drain, rinse, and place spaghetti back in pot. Place lid on pot to keep spaghetti warm and set aside.
- Juice one lemon into a bowl. Strain to remove pulp and seeds.
- In a skillet, melt butter with olive oil over medium low heat. When butter is melted, add minced garlic and lemon juice. Turn off heat.
- Add your sour cream (or sour cream substitute) to the butter and oil mixture. Add lemon zest and salt. Stir everything together and taste. Add more salt if necessary.
- Pour sour cream mixture over drained spaghetti and toss. If the sauce is too thick, add a splash of water or milk.
- Place spaghetti in a large serving bowl and then sprinkle with Parmesan cheese and parsley.
- Serve with extra grated cheese and parsley on the side.
- Serving size: 1/4 of recipe
More from the Secret Recipe Club!
Whey and pressed tofu
Pressing the tofu
Making tofu is very much like making cheese, except you put soybeans and water in a blender and make milk instead of getting it from a cow, goat or sheep. To learn more about making tofu at home, read “How to make tofu—no fancy equipment required.” from La Fuji Mama.