The Good Dirt

May 22nd, 2017

A grilled avocado is elegant in its simplicity – simply brush with lime juice and place on the grill to infuse the earthy fruit with savory smoke. The grill marks make for a delightful presentation and you can really up the ante in serving the salsa smack dab in the middle, replacing the pit. This recipe comes to us from Patrice of Circle B Kitchen.

Serves 12

For the salsa:

  • 1 15 ounce can fire-roasted tomatoes
    ¼ cup diced onion
    3 cloves garlic
    ¼ teaspoon cayenne pepper or crushed red pepper
  • ½ teaspoon salt
    4 sprigs cilantro
  • 1 tablespoon white wine vinegar
  • or
  • 1 tablespoon lime juice
  • 1 jalapeño*, stemmed and seeded

For the grilled avocados:

  • 3 avocados, halved
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon cilantro, chopped
  • 1 lime, cut into wedges
  • salt, to taste
  • low-fat sour cream, for garnish*
  • or
  • low-fat Greek yogurt, for garnish*



To make the salsa:

Combine the tomatoes, diced onion, garlic, pepper, salt, cilantro, vinegar or lime juice and jalapeño, if using. Pulse in a food processor or blender until the salsa is chopped and blended to preference.

To complete the grilled avocados with salsa:

Preheat a grill to medium-high heat.

Remove the pit of each avocado by cutting into the pit with a large sharp knife and turning the knife counter-clockwise. Once the knife is properly wedged into the avocado pit, it should be easy to remove the pit from the flesh of the avocado, as you twist and remove the knife.

Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with the lime juice marinade.

Place each prepared avocado half, flesh side down, over the hot grill. Cook for about 5-7 minutes, or until grill marks appear and the avocado is warm, but not overly mushy.

Remove the avocado halves from the grill and fill the hole, left by the pits, with salsa. You will have salsa left over after all the holes are filled. Reserve the leftover salsa in the fridge for a future snack or entrée topping.

Squeeze the wedge of lime over the avocado halves and sprinkle lightly with salt. Top the salsa with a dollop sour cream or Greek yogurt, if using.

Consume with a fork or use baked pita chips as your utensil.

May 22nd, 2017

These cinnamon-spiced waffles use vegetable oil instead of butter for a lower fat way to begin your day. Whole wheat flour creates a heartier texture than typical waffles and keeps you fuller, longer. This recipe comes to us from Toni of Toni’s Treehouse.

Serves 6

  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 1/2 cups nonfat milk
  • 1/3 cup vegetable oil
  • your favorite fresh fruit, to top*


Whisk the flour, baking powder, baking soda, salt cinnamon and sugar together in a large bowl.

In a separate bowl, whisk together the vanilla, egg, milk and vegetable oil.

Mix the wet and dry ingredients together, stirring until just combined.

Cook the waffles as directed by the waffle iron instructions until you are out of batter, top with fresh fruit if using and enjoy.

May 22nd, 2017

Fried rice gets a bad reputation for being to greasy, carb-y and lacking in veggies, but when you make your own quick version at home, it can become a healthy, veggie-loaded meatless meal! This recipe was developed by Alexandra Shytsman of The New Baguette and is featured in her free Weeknight Cooking E-book.

Serves 4-6

  • 1 tablespoon plus 1 teaspoon coconut oil OR cold-pressed organic canola oil
  • 1 teaspoon toasted sesame oil
  • 2 medium garlic cloves, minced
  • 1 tablespoon minced ginger
  • Pinch of hot red pepper flakes
  • 1 medium yellow onion, cut into small dice
  • 1 large carrot, peeled and cut into small dice
  • 1 bell pepper, cut into small dice
  • 1 cup frozen edamame OR peas
  • 3 cups cooked brown rice, cold from the fridge*
  • 3 tablespoons soy sauce, divided
  • 1 egg
  • 2 tablespoons toasted sesame seeds
  • 2 scallions, chopped

Heat coconut and sesame oils in a wok or large non-stick skillet over high heat. Add garlic, ginger and pepper flakes, and cook for 1 minute.

Add onion, carrot and pepper and cook until vegetables are just starting to brown, about 3 minutes, tossing occasionally. Mix in edamame or peas and cook for another minute.

Add rice and stir to incorporate evenly. Cook until rice is heated through and starting to brown, 2-3 minutes, stirring occasionally.

In a small bowl, beat the egg with 1 tablespoon soy sauce. Push the rice mixture to one side of the skillet and pour beaten egg onto opposite side. Stir the egg continuously until it is scrambled. Season rice mixture with remaining 2 tablespoons soy sauce, and toss everything in the skillet together to combine evenly.

Garnish with sesame seeds and scallions.

*To cook perfectly fluffy brown rice, bring 2 cups of water to a boil in a small pot, and season with ¼ teaspoon salt. Turn heat down to low, add 1 cup of rice, cover tightly with a lid, and simmer until all water is absorbed, 15-20 minutes – do not stir rice while cooking. Turn heat off and let rice stand covered for another 10 minutes to steam. Fluff with a fork before serving/using.

May 22nd, 2017

These vegetable tacos are so packed with springtime flavors, it’s worth the extra assembly time. This recipe comes to us from Chef Ivy Stark of Dos Caminos.

Makes 12 tacos

For the tacos:

  • 12 corn tortillas
  • 12 oz. refried white beans
  • 12 spears grilled jumbo asparagus
  • 2 ripe California Hass avocados, sliced and grilled
  • 12 tsp. cucumber pico de gallo
  • 12 tsp. queso fresco

For the Cucumber Pico de Gallo:

  • 2 kirby cucumbers, peeled
  • 1 small red onion, finely diced
  • 2 roma tomatoes, finely diced
  • 1 jalapeno pepper, finely chopped
  • 1 serrano chile, finely chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 tsp. extra virgin olive oil
  • 1 tsp. lemon olive oil
  • salt

For the Refried White Beans:

  • 1 cups dried cannellini beans
  • 2 serrano chiles, split
  • 2 pints of water
  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1/2 tsp. dried oregano
  • 2 tsp. lemon olive oil
  • 1 tsp. salt

For the Refried White Beans:

Wash the beans in a colander. Bring water to a boil in a medium stock pot. Add the beans and the serranos. Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, about 1 hour and 45 minutes. Drain, reserving the liquid. Mash the beans, along with some of the bean cooking liquid, until creamy but not completely mashed.

Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion with the oregano and salt until golden brown. Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Puree in a blender, while adding the lemon olive oil in a steady stream. Season with salt as needed.

For the Pico de Gallo:

Finely dice the cucumbers, combine with the remaining ingredients and season with salt. Let stand 30 minutes before serving.

For the Tacos:

Warm the corn tortillas by placing them on a warm griddle for 30 seconds. Place a spoonful of white beans into each of the corn tortillas. Cut asparagus in half and place on top of white beans. Place one slice of grilled avocado and 1 tsp. of cucumber pico in each taco. Sprinkle with queso fresco.

May 15th, 2017

Featuring quinoa and beans for both flavor and protein, these veggie burgers are just as supremely satisfying as their meaty counterparts. This recipe comes to us from Corky, Lori, Dana and Tracy Pollan, authors of The Pollan Family Table and appears in the book’s Meatless Monday chapter.

Serves 4

  • 1/4 cup quinoa, rinsed and drained
  • 1/2 cup low-sodium vegetable broth
  • 1 cup organic canned black beans, rinsed and drained
  • 1 tablespoon finely chopped scallions
  • 1/2 cup peeled and finely chopped carrots
  • 1/4 cup plain breadcrumbs
  • 1 large clove garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 large egg
  • 2 tablespoons extra virgin olive oil
  • 4 multigrain hamburger buns
  • 1 ripe avocado, thinly sliced (optional)
  • Your favorite burger toppings for serving

Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed, about 10 minutes. Remove from the heat, set aside and let cool slightly.

Meanwhile, in a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper and mix well. Add the cooked quinoa and the egg and combine. Using your hands, form the mixture into four individual patties and place on a platter.

Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce the heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes. Carefully flip and brown the other sides, about 5 minutes more.

Assemble the burgers and buns on a platter. Top with slices of avocado, if desired, and serve with your favorite toppings.



May 15th, 2017

With homemade teriyaki sauce, pan-fried tofu, sautéed red bell pepper, broccolette, and hearty wild rice, this stir-fry has it all. This recipe makes extra teriyaki sauce, because I love to have this sauce in my fridge to serve over veggies or rice. —Marea Goodman, co-author of Straight from the Earth.

Serves 4

For the Wild Rice:

  • 1 cup/190 g wild rice, rinsed
  • 1 1/2 teaspoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin

For the Teriyaki Sauce:

  • 3/4 cup/180 ml low-sodium soy sauce
  • 1/4 cup plus 2 tablespoon/75 g packed brown sugar
  • 2 tablespoon unseasoned rice vinegar
  • 1 tablespoon plus 1 teaspoon finely minced, peeled fresh ginger
  • 1 tablespoon plus 1 teaspoon finely minced garlic
  • 1/8 teaspoon red pepper flakes

For the Stir-Fry

  • 14 oz/400 g firm tofu, medium dice
  • 4 tablespoons/60 ml high-heat oil, such as safflower
  • 1 small yellow onion, small dice
  • 1 medium red bell pepper, small dice
  • 5 cups/350 g medium-dice broccolette
  • Sesame seeds for garnishing

To make the rice: Combine the rice, oil, salt, and cumin with 2 cups/480 ml of water in a medium saucepan. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the rice is tender and there is no water left in the pot, about 1 hour. If the rice is cooked and there is still liquid left in the pan, drain the rice.

Meanwhile, make the teriyaki sauce: Combine the soy sauce, sugar, vinegar, ginger, garlic, red pepper flakes, and 1/2 cup/120 ml water in a small, heavy-bottomed saucepan over medium-high heat. Bring to the start of a boil, and then reduce the heat to low and simmer, uncovered, until the sauce thickens slightly, about 10 minutes. Remove the pan from the heat and let the sauce sit at room temperature while you prepare the remaining ingredients.

To make the stir-fry: Place the tofu cubes on a clean kitchen towel and let them drain, about 5 minutes. Transfer the tofu to a medium mixing bowl and add 1/2 cup/120 ml of the teriyaki sauce, stirring to thoroughly coat all surfaces. Marinate the tofu at room temperature for at least 15 minutes. Transfer it to a sieve set over a bowl and drain; reserve the marinade.

Add 2 tablespoon of the high-heat oil to a large skillet over medium-high heat. Arrange the tofu in a single layer and cook, flipping it gently, until all sides are crispy and brown, about 5 minutes. Transfer the tofu to the bowl with the reserved marinade. Cover with a plate and set aside at room temperature.

Return the skillet to the stove over medium-high heat. Add the remaining 2 tablespoon of the oil and cook the onion, stirring frequently, until it lightly browns, about 3 minutes. Add the bell pepper and cook until it softens slightly, 3 to 5 minutes. Stir in the broccolette and cook, stirring frequently, until the stems are crisp-tender, about 5 minutes. Add the reserved tofu and its marinade to the skillet and stir to combine. Cook until the mixture is hot, 1 to 2 minutes, adding additional teriyaki sauce to taste.

Place about 3/4 cup/130 g of wild rice on each plate. Top with 1 1/2 cups/255 g of the vegetable mixture.

Sprinkle with sesame seeds and serve immediately.

May 15th, 2017

Green plantains are boiled then spiced with onion, turmeric and cilantro in this Caribbean breakfast. Red beans are seasoned with garlic and cumin for a savory contrast to the plantains and fresh pea shoots top the dish to add a touch of springtime. This recipe comes to us from Karen of Sprouts in the Hood.

Serves 4

For the red beans:

  • 1 cup dried red beans, rinsed and soaked overnight
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon cumin
  • salt and pepper, to taste

For the mashed plantains:

  • 2 unripe green plantains, sliced
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, diced
  • 2 teaspoons turmeric
  • 1/2 tablespoon vinegar
  • 1/2 cup  water
  • 2 tablespoons cilantro, chopped
  • salt, to taste

To complete the Mashed Plantain with Red Beans:

  • 1 cup pea shoots

To make the red beans:

Place 3 cups of water in a pressure cooker.

Rinse the soaked beans and place them in the pressure cooker with the water. Cook on high until you hear the whistle. Turn heat down to low and cook for 13 minutes more.

While the beans are cooking, place a little olive or canola oil in a medium skillet. Add the onion, garlic and cumin. Sauté for 4-6 minutes, or until the onion has softened and become fragrant. Season with salt and pepper to taste.

Turn heat off and let the beans sit in the pressure cooker, covered, for about 15 minutes, or until the beans are cooked, but still hold their shape.

Take off the lid and stir in the onion garlic mixture. Set aside.

To make the mashed plantains:

Place a large pot of water over medium-high heat. Bring to a boil.

Add the unripe plantains and cook for about 20 minutes, or until tender. Drain and place in a blender or food processor.

Add the olive oil, vinegar and water to the blender or food processor. Pulse until blended. Season with the cilantro and salt to taste.

Place a little olive or canola oil in a frying pan over medium-high heat. Add the onions, garlic and turmeric and sauté for 4-6 minutes, or until the onion becomes soft and fragrant. Mix the onion garlic mixture into the blended plantains.

To complete the Mashed Plantains with Red Beans:

Divide the mashed plantains in 4 portions. Top with a quarter of the red beans and fresh pea shoots per plate and enjoy.

May 15th, 2017

These grilled artichokes are fragrant, crispy and packed with nutrition! This recipe comes to us from Sharon Palmer, the Plant-Powered Dietitian.

Serves 2



  • 2 large artichokes
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Herbes de Provence (or any herbs you like)
  • Salt and pepper to taste

Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/2 inch off stems. Slice in half lengthwise. With metal spoon, scoop out blossom portion (the “choke”). Place artichokes in medium pot with water and cook 10 minutes, until almost tender. Drain, then place artichokes in baking dish. Whisk together extra-virgin olive oil, balsamic vinegar, garlic, Herbes de Provence, and salt and pepper. Drizzle vinaigrette over artichokes and allow to marinate about 30 minutes. Place artichokes cut side up on hot grill (or grill pan) for 2-3 minutes, then turn over and grill 5 minutes, until golden brown. Serve immediately.

May 8th, 2017

These meatless tacos are light, fresh and bursting with flavor! They’re packed with veggies and gain protein from the tofu, which soaks up the fruity and subtly spicy ancho chili marinade. This recipe comes to us from Goya.

Makes 12 tacos

For the Salsa:

  • 1 can (15.5 oz.) low sodium black beans, drained and rinsed
  • 1 medium tomato, seeded and diced
  • 1 small red onion, finely chopped
  • 1 tbsp. chopped cilantro
  • 1 tsp.low-sodium adobo seasoning
  • 1 tsp. lemon juice
  • 1 tbsp. extra virgin olive oil

For the Tacos:

  • 2 Ancho chiles, stemmed and seeded
  • 3 tbsp. lemon juice
  • 2 tbsp. corn oil
  • 1 tsp. low-sodium adobo seasoning
  • ½ tsp. ground cumin
  • 1 tsp. minced garlic
  • ½ tsp. dried oregano leaves
  • 1 container of extra-firm tofu
  • 1 avocado
  • 12 corn tortillas
  • 1 can (16 oz.) reduced sodium refried beans, warmed according to package instructions (optional)
  • Lime wedges, for garnish

In medium bowl, stir together black beans, tomato, onions, cilantro, adobo, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve.

Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, corn oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with drained slices of tofu; cover and chill in refrigerator for at least 15 minutes.

Heat grill or grill pan over medium-high heat. Add marinated tofu and cook, flipping once until tofu is golden brown on both sides, about 2-3 minutes per side; transfer to plate.

Empty the refried beans into a bowl and heat until warm.

To assemble tacos, spread heaping spoonful of warmed refried beans onto each tortilla. Spoon reserved salsa on each tortilla and top with two or three pieces of tofu. Serve with lime wedges and slices of avocado.

May 8th, 2017

Tofu is marinated in pineapple juice, soy sauce, brown sugar and fresh ginger before it’s charred on the grill. The tofu sits on a refreshing edamame pineapple jalepeno ginger salad, which mimics the flavors of the marinade. This recipe comes to us from Kelly of The Pink Apron.

Serves 4

For the pineapple ginger tofu:

  • 1 14-ounce package firm or extra firm tofu, drained
  • 1/4 cup pineapple juice
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon ginger, freshly grated
  • 2 teaspoons canola oil
  • 1 teaspoon minced garlic
  • 1 pinch red pepper flakes, or to taste
  • 2 teaspoons brown sugar
  • cooking spray or canola oil, for greasing the grill

For the edamame salad:

  • 1 cup edamame, blanched and shelled
  • 1/4 cup shallots, chopped
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup pineapple, finely diced
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon canola oil
  • 1 ½ teaspoons ginger, freshly grated
  • 1 small jalapeno, ribs and seeds removed and minced
  • 1 tablespoon cilantro, minced
  • salt and pepper, to taste

To make the pineapple ginger tofu:

Cut the tofu into pieces sized to preference. Place the tofu slices on several layers of paper towels and cover with additional paper towels. Let stand for 20 minutes, pressing down occasionally to soak up the liquid.

Place the pineapple juice, vinegar, soy sauce, ginger, canola oil, garlic, red pepper flakes and brown sugar in a medium sized bowl. Mix until thoroughly combined and transfer to a sealed container.

Add the tofu pieces to the pineapple vinegar mixture and place in the refrigerator. Marinate for at least 1 hour, preferably overnight.

Prepare grill to medium-high heat and coat the grill rack with a light layer of cooking spray or canola oil to prevent the tofu from sticking. Remove the tofu from the pineapple marinade and place it on the grill, reserving the marinade. Grill for about 2 minutes on each side, or until the tofu is heated through and has charred marks.

While the tofu is cooking, strain any tofu bits out of the marinade. Boil the strained marinade in a saucepan for 4-6 minutes over medium-high heat, or until the marinade has reduced by half.

To make the edamame salad:

Place the blanched edamame, shallots, bell pepper and pineapple together in a medium sized bowl. Dress with the red wine vinegar and canola oil. Season with the ginger, jalepeno, cilantro and salt and pepper to taste. Toss until all ingriedients are thoroughly combined.

To complete the Pineapple Ginger Tofu over Edamame Salad:

Divide the salad into 4 portions and top with the slices of the grilled tofu. Drizzle the reduced pineapple marinade over the tofu and enjoy.

May 8th, 2017

Avocados make a great cream cheese substitute, because they bring a smooth consistency in addition to a healthy dose of fiber, potassium and vitamin B. Give your breakfast a boost by spreading avocado on toast then topping it with sautéed tomatoes and onions as well as fresh chives garnished with chive blossoms.  This recipe comes to us from Melissa of

Serves 2

  • 1 tablespoon olive oil
  • ¼ onion, sliced
  • 15 grape tomatoes, halved
  • salt and pepper, to taste
  • ½ avocado
  • 2 slices bread
  • 2 springs chives, minced
  • 1 tablespoon chive blossoms*

*optional. Chives are easily homegrown and produce beautiful edible blossoms, so try picking some up at your local farmer’s market or growing them in your own backyard.

Place the olive oil in a medium skillet over medium-high heat. Combine the onions and tomatoes in the skillet and sauté for 5-8 minutes, or until soft. Season with salt and pepper to taste and set aside.

Toast the bread to preference.

Evenly smear avocado onto each slice of toast. Sprinkle with salt and pepper to taste.

Top the avocado evenly with the sautéed onion tomato mixture.

Garnish the toast with fresh chives and their blossoms if using.

May 8th, 2017

Produce as glorious as a giant bunch of multi-colored carrots doesn’t require an elaborate preparation. Here, slicing the carrots only lengthwise makes for a beautiful presentation, and the simple maple-mustard glaze dresses the dish up with just a bit of additional festivity. This recipe comes to us from Caitlin and Sarah of So Hungry I Could Blog.

Serves 4.

  • 1 pound rainbow carrots, scrubbed, trimmed and halved lengthwise
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/2 tablespoon butter
  • 2 teaspoons maple syrup
  • 2 tablespoons toasted sunflower seeds
  • chopped parsley for garnish

Preheat the oven to 475F.

In a shallow baking dish, toss the carrots with oil and salt to coat. Roast in the oven for 10 minutes.

Heat the butter in a small saucepan until golden brown, remove from heat and add the  maple syrup. Drizzle over the carrots and shake pan to coat. Return to the oven and continue to roast for another 8 minutes, or until brown and tender.

Arrange the carrots on a serving plate and top with sunflower seeds and parsley. Serve immediately.

May 1st, 2017

Who says you can’t have salad for breakfast? Tofu cubes are marinated in orange juice, maple syrup and cinnamon, then seared crisp on the stove. A macadamia vinaigrette dresses baby lettuces, while dried cranberries and pistachios provide a delicious flavor contrast in this satisfying citrus salad. This recipe comes to us from Kathy of Healthy. Happy. Life.

Serves 3

For the citrus seared tofu cubes:

  • 2 cups firm or extra firm tofu, cubed
  • 1 tablespoon orange juice
  • 1/8 teaspoon orange zest
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon low sodium soy sauce
  • a few dashes cinnamon
  • 1 1/2 tablespoons safflower oil
  • pepper, to taste

For the macadamia vinaigrette:

  • 2 tablespoons macadamia nut oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons agave nectar, to taste
  • black pepper, to taste

To complete the Sunrise Citrus Salad:

  • 1/3 cup avocado, diced
  • 1 tablespoon lime juice
  • salt, to taste
  • 2 cups spring mix lettuce or baby spinach
  • 1 tablespoon dried cranberries
  • 1/2 grapefruit, peeled, deseeded and sliced
  • 1/3 cup orange slices
  • 1 cup short grained brown rice, cooked
  • 1 tablespoon pistachios

To make the citrus seared tofu cubes:

Squeeze the excess water out of the tofu cubes using your hands or a heavy book lined with paper towels.

Place the orange juice, orange zest, maple syrup and soy sauce together in a medium bowl. Season with the cinnamon and salt and pepper to taste. Soak the tofu cubes in the orange maple marinade for at least 1 hour.

Place the oil in a large sauté pan over medium-high heat. Add the marinated tofu cubes and cook for 2 minutes, or until 1 side is seared. Reserve the marinade.

Flip the tofu cubes over using a spatula, add 2 tablespoons of the orange maple marinade to the pan and cook for more 2-3 minutes. Add the remaining orange maple marinade and cook another 1-2 minutes, or until the marinade reduces slightly. Transfer the tofu to a plate and sprinkle pepper over the top, if desired. Pour the reduced marinade over the tofu. Season with salt and pepper to taste and set aside.

To make the macadamia vinaigrette:

Whisk the macadamia nut oil, apple cider vinegar and agave nectar together in a small bowl. Season with pepper to taste, adding more agave nectar if desired. Set aside.

To complete the Sunrise Citrus Salad:

Place the avocado in a small bowl and toss with the lime juice. Season with salt to taste.

Divide the salad greens, cranberries, grapefruit, orange slices and cooked brown rice between 3 bowls. Dress each with the macadamia vinaigrette to taste. Top each with the lime avocado mixture, tofu cubes and pistachios. Enjoy!

May 1st, 2017

A ragu is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables. This recipe was created by Stephanie Alexander and can be found in The Meat Free Monday Cookbook.

Serves 3-4

  • 8 garlic cloves, whole and unpeeled
  • 2 pounds fresh fava beans in pods, shelled
  • ice cubes
  • 4 tablespoons unsalted butter, chopped
  • 4 trimmed and cooked artichoke hearts,
  • halved or quartered, depending on size
  • 12 baby turnips, peeled
  • 1 cup vegetable stock
  • 1 pound peas in pods, shelled
  • 2 teaspoons coarsely chopped
  • French tarragon
  • 1 tablespoon finely chopped flat-leaf parsley
  • freshly ground black pepper

Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Repeat this process and then slip the skins off each clove and set aside in a bowl.

Refill the saucepan with water and return to a boil over high heat, and drop the fava beans into the boiling water for 1 minute only. Immediately drain in a colander and tip into a bowl of ice-cold water. Then peel the beans. Reserve until needed.

Melt half of the butter in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips, and peeled garlic, and sauté until the artichoke pieces become golden flecked with brown. Add the vegetable stock and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks sloppy, increase the heat to high and continue to shake the pan. Add the remaining butter to form a small amount of sauce. Taste for seasoning; there probably won’t be any need to add salt. Grind over some black pepper and serve at once.

May 1st, 2017

Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of

Serves 6

For the grilled asparagus:

  • 1 bunch of asparagus, with 2” trimmed off the bottom
  • 2 teaspoons olive oil
  • salt and pepper, to taste

For the blood orange vinaigrette:

  • 3 blood oranges
  • 1 shallot, sliced thin1 tablespoons white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper, to taste

To grill the asparagus:

Toss the asparagus in a bowl with the 2 teaspoons olive oil. Grill over moderate heat for about 3-4 minutes on each side, or until asparagus is slightly charred and tender-crisp.

Remove the asparagus from the grill and put on a plate. Season with salt and pepper to taste.

To make the blood orange vinaigrette:

Cut one of the blood oranges in half and squeeze the juice into a small bowl. Using a sharp paring knife, cut the skin and the white pith off the remaining two oranges. Over a bowl, cut in between the membranes of each segment to remove the segments from the orange. Reserve the excess blood orange juice as it falls into the bowl. After removing the orange segments squeeze what’s left of the orange to get all the juice out. Set aside.

In another bowl, whisk together the sliced shallots, vinegar and olive oil. Season with salt and pepper to taste. Gently stir in the blood orange juice and segments.

To complete the grilled asparagus:

Spoon the vinaigrette over the grilled asparagus. Enjoy either warm or at room temperature.