Tag: summer

Spicy Apricot Tofu

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A spicy marinade has a kick of cayenne, along with sweet apricots and a tang of Dijon. You can also fire up the grill, cut the tofu into chunks and spear it on skewers for a barbecued version of this easy protein- and flavor-rich dish.

Spicy Apricot Tofu

Spicy Apricot Tofu

For the marinade:
6 medium apricots, stoned
2 to 3 cloves garlic
1/4 cup water
1 tablespoon pure maple syrup
1 to 3 tablespoons Dijon mustard (depending how potent your brand is, add it to taste)
1/4 teaspoon cayenne pepper
Pinch fine sea salt
1 tablespoon extra-virgin olive oil

To finish:
2 (170g/6oz) packages super firm tofu, squeezed of excess moisture

Put the apricots, garlic, water, maple syrup, Dijon mustard and cayenne pepper in a food processor. Process until smooth.

Slice each block of tofu into six slices. Pour a little marinade into a long container. Add the tofu in a single layer, then top with the remaining marinade. Refrigerate for at least 2 hours.

When ready to cook, heat the oil in a skillet over medium-high heat. Add the tofu and fry until crisp, about 4 to 5 minutes per side. Serve warm.

Tomato and Basil Tart with Sunflower Seed Cheese

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An easy to put together tart highlighting juicy tomatoes and fresh basil. Feel free to add herbs, garlic, fresh ground pepper, and other ingredients to the basic “cheese” recipe to suit your favourite flavors. The sunflower seed cheese process needs to be started a day ahead with some soaking.

raw tomato sunflower tart

Raw Tomato and Basil Tart with Sunflower Seed Cheese

Almond Crust:
1 1/4 cup almonds
1/4 cup ground flaxseed
1/2 teaspoon dried basil
1/8 teaspoon fine sea salt, plus more to taste
1 tablespoon coconut oil, melted
2 tablespoons water

Sunflower Seed Cheese:
1 cup hulled sunflower seeds, soaked 8 hours
1 clove garlic
2 tablespoons freshly squeezed lemon juice
1 tablespoon cider vinegar
6 large basil leaves
1/8 teaspoon onion powder
Sea salt and freshly ground pepper to taste

Topping:
Mixture of colourful tomatoes, sliced 1/4 to 1/2-inch thick
Small handful fresh basil, finely chopped
Sea salt and freshly ground pepper

To make the crust, put the almonds, flaxseed, basil, and salt in a food processor. Process until the almonds are finely ground. Drizzle in the coconut oil. Pulse about 6 times to mix. Add the water, a tablespoon at a time, pulsing just until the mixture begins to stick together. Scrape the mixture into a 9-inch tart pan with a removable bottom, pressing firmly into the bottom and up the sides. Transfer to the refrigerator.

To make the sunflower seed cheese, drain the sunflower seeds and put them in the food processor with the remaining ingredients, scraping down the sides as necessary (add a few splashed of water, if needed). Test for seasonings, adding additional salt, pepper, or lemon zest if desired. Spread the mixture onto the crust. Top with the tomatoes, basil, salt, and pepper. Refrigerate for at least 1 hour before serving.

raw tomato sunflower tart2

Strawberry Ginger Lemonade Spritzer

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When strawberries are at this peak, you have to take advantage of them in every way possible — including in your drinks. In the late summer, try blueberries or peaches instead.

strawberry lemonade spritzer 1

Strawberry-Ginger Lemonade Spritzer

1 cup water
1/2 cup agave nectar
5 strips of lemon peel, about 2 inches in length
2-inch piece of ginger, peeled and coarsely chopped
1 1/2 pounds (680 g) fresh strawberries, dehulled
3 1/2 medium lemons, peeled (pith also removed)
8 1/2 cups (2 litre bottle) low-sodium club soda, chilled

Put the water, agave nectar, lemon peel and ginger in a small saucepan. Bring to a boil on medium heat and cook until reduced to half, about 10 minutes. Remove and set aside, cooling slightly.

Meanwhile, put the strawberries, whole lemons, and about 1 cup (240 ml) of the club soda in a blender. Blend until smooth. Strain the agave nectar mixture, discarding the peel and ginger. Add the mixture to the blender. Blend until smooth and well combined. To serve, either mix club soda and the puree in a pitcher, or fill glasses with half puree and half club soda. Use as much club soda to your taste. Serve cold.