Category: Salads and Sides

Tofu, Corn, and Hemp Seed Veggie Boats

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Developed for a back-to-school article, these veggie boats were created with kids in mind. Kids, we know, are budding architects, and building their own lunch keeps them interested, so keeping these unassembled let’s them have some fun with their lunch.

Stuffed Tomatoes with Fresh Corn and Hempseeds

Tofu, Corn, and Hemp Seed Stuffed Veggie Boats

Creamy Tofu Filling:
1 (350g/12.3oz) package extra-firm tofu, squeezed of excess moisture
1/3 cup nutritional yeast flakes
1/4 cup fresh basil, lightly packed
2 to 4 tablespoons freshly squeezed lemon juice
2 tablespoons roasted tahini
1 clove garlic
Sea or Himalayan salt to taste
Freshly ground pepper to taste

For Assembly
Fresh tomatoes, innards removed
Mini fresh peppers, innards removed
Fresh corn, sliced right off the cob
Hemp seeds

To make the creamy tofu filling, put the tofu, nutritional yeast flakes, basil, 2 tablespoons of the lemon juice, the tahini, and garlic clove in the food processor. Process until smooth. Season with salt and pepper to taste, adding lemon juice if desired.

Depending on your child’s appetite, hollow out tomatoes and peppers and put in a container. Put some of the filling in a separate container. Mix together corn and hemp seeds in a third container. Pack the ingredients in the lunch box with a small spoon for assembly.

Stuffed Tomatoes and Peppers with Creamy Tofu, Fresh Corn, and Hempseeds 2

Pan-fried Polenta with Sundried Tomatoes

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Pan-fried polenta is an ideal base for any main course dish. You can make the polenta ahead of time (I generally do it the day before), refrigerate it, then pan-fry it right before serving. When you’re not in the mood for pasta, rice, or some sort of ancient grain, this is a starchier side that can go with pretty much anything.

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Pan-Fried Polenta with Sundried Tomatoes

Extra-virgin olive oil, for the pan and for frying
3 cups water
3 sundried tomatoes (not in oil), finely chopped
1/2 teaspoon fine sea or Himalayan salt
3/4 cup stone-ground cornmeal
1 tablespoon nondairy buttery spread (optional, but recommended)

Line an 8-inch square pan with parchment paper. Brush with olive oil.

Put the water, sundried tomatoes, and salt in a large saucepan. Bring to a boil on medium-high heat. Add the cornmeal in a steady stream, whisking constantly to avoid clumping. Reduce the heat to low. Cook for 15 minutes, continually stirring the cornmeal mixture with a wooden spoon, very thick and the cornmeal is tender, not raw. Use a spatula to scrape the mixture into the prepared pan. Smooth evenly. Refrigerate until firm, about 2 hours, or until you are ready to serve.

Use the parchment paper to lift the solid polenta out of the pan. Cut into 9 squares, then each square into 2 triangles. Heat about 1/2 tablespoon of the olive oil in a nonstick skillet on medium-high heat. Fry the polenta until brown, about 3 to 5 minutes per side–I also fry the edges, not just the faces. Repeat with the remaining polenta triangles, transferring each to a plate and covering with foil to keep warm. Serve warm.

Cocoa-Crusted Potato Wedges with Garlicky Tahini Dipping Sauce

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I love using unsweetened cocoa in savory applications, and when combined with Mexican-inspired seasonings, it reminds me of mole. The dip is delicious on anything, and to use it as a dressing, dilute with a little water and adjust lemon, salt, and garlic to taste.

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COCOA-CRUSTED POTATO WEDGES WITH GARLICKY TAHINI DIPPING SAUCE

For the potatoes:
6 medium-sized baking potatoes, cut into wedges
3 tablespoons extra-virgin olive oi
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 teaspoon cayenne pepper
Fine sea or Himalayan salt to taste

For the dipping sauce:
1 tablespoon extra-virgin olive oil
4 cloves of garlic, minced
1/2 cup roasted tahini
Juice of 1 lemon
Fine sea or Himalayan salt to taste
Water to thin

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

Toss potatoes with the olive oil, then spread them in a single layer on the baking sheet. In a small bowl, mix the chili powder, cocoa powder, cayenne pepper, and a few dashes of salt. Toss the potatoes with the mixture until well-coated. Bake for approximately 45 minutes, shaking the pan every 10 minutes or so, until the potatoes are crisp and browned on the outside and tender on the inside.

While the potatoes are in the oven, begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the garlic and cooking, stirring constantly, until fragrant, about 1 minute. Whisk in the tahini and lemon, adding water to get to a dipping sauce consistency. Reduce to a simmer and heat through, adding salt to taste. Serve with the potatoes.