Chickpea flour fries Crisping up in some coconut oil
Quinoa black bean salad, teriyaki baked tofu, chickpea fries and Mexican grilled corn
2 blocks tofu cut into triangles
3 TBS tamari
1 TBS sesame oil
1/2 cup pineapple or mango juice
3 TBS rice vinegar
2 TBS agave or honey
2 cloves garlic
1 TBS ginger
1/2 tsp hot chilli pepper
Combine marinade as cover tofu. Refrigerate for 1-3 hours
Place on a a baking dish with 1/4 of the marinade. Slow bake on 300 for 1 1/2 hours flipping half way through
( from Kris Carr’s ‘Crazy Sexy Diet’)
Chick pea fries:
These bad boys sort of taste like chicken nuggets (according to a trusty meat eater) and are delish as a fry or even as a pattie in a burger.
1 1/4 cup chick pea flour
1/2 tsp pepper
2 garlic finely minced
1/2 tsp chilli powder
3/4 tsp sea salt
2 cups water
Mix together dry ingredients. Gradually whisk in the water. Pour into saucepan and cook low heat about 8 mins till thick, whisking the whole time.
Spread evenly onto parchment paper line tray. (about 1/2 inch thick). Chill at least three hours.
Slice into desired shape and cook in coconut oil (or veg oil) in a hot fry pan. About four minutes or untill golden and crispy both sides.
Boil corn untill pretty much cooked. Meanwhile mix in a small bowl a few Tablespoons of mayo, healthy squirt of lime and chilli powder. Let corn cool and brush on mayo mixture. Sprinkle with nutritional yeast or parmesan and grill until golden all sides. Top with more lime juice and parmesan to Finnish.