Aradia
Oct 1st, 2008, 05:52 PM
serves 6
3 tbsp tamari
2 tbsp olive oil
2 tbsp water
1 clove garlic, crushed
10 drops Tabasco
300g tofu, 18 cubes
Marinate for 1 hour.
3 butternut squash, halved
Criss cross over the flesh and baste well with the marinate. Place face down on a tray and bake for 20 minutes until soft.
24 baby onions
Blanch for 1 minute then peel.
2 tbsp olive oil
1 tsp soft sugar
6 tbsp water
Salt and pepper
Place in a pan with the onions and simmer gently until caramelised.
6 cloves garlic, unpeeled
Place in a dish with the tofu and all but one tablespoon of the marinade and bake for 15 mins, turning at least once
175g green beans
Blanch for 1 minute and refresh.
Heat the remaining marinade and sauté the beans auickly. Add a liitle more oil if needed.
6-7 walnuts, broken
50g wild rice, cooked 45 minutes
Fill each squash half with 4 onions, 3 cubes of tofu and one clove of garlic. Garnish with the sautéed green beans.
Sprinkle the walnuts over the top and the wild rice loosely over and around.
3 tbsp tamari
2 tbsp olive oil
2 tbsp water
1 clove garlic, crushed
10 drops Tabasco
300g tofu, 18 cubes
Marinate for 1 hour.
3 butternut squash, halved
Criss cross over the flesh and baste well with the marinate. Place face down on a tray and bake for 20 minutes until soft.
24 baby onions
Blanch for 1 minute then peel.
2 tbsp olive oil
1 tsp soft sugar
6 tbsp water
Salt and pepper
Place in a pan with the onions and simmer gently until caramelised.
6 cloves garlic, unpeeled
Place in a dish with the tofu and all but one tablespoon of the marinade and bake for 15 mins, turning at least once
175g green beans
Blanch for 1 minute and refresh.
Heat the remaining marinade and sauté the beans auickly. Add a liitle more oil if needed.
6-7 walnuts, broken
50g wild rice, cooked 45 minutes
Fill each squash half with 4 onions, 3 cubes of tofu and one clove of garlic. Garnish with the sautéed green beans.
Sprinkle the walnuts over the top and the wild rice loosely over and around.