Barefoot Tiger Blog

Meatless Mondays: Cauliflower and Brussel Sprouts Salad

Monday, April 30, 2012

Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

Servings: 8

2 garlic cloves
Sea salt
6 tablespoons butter, softened
2 teaspoons Dijon mustard
1/4 cup drained small capers, rinsed
Grated zest of 1 lemon
3 tablespoons chopped marjoram
Black pepper
1 pound Brussels sprouts
1 small head (1/2 pound) white cauliflower
1 small head (1/2 pound) Romanesco (green) cauliflower

Click HERE for the entire recipe!

Trackbacks (0) | Permalink

BT Tip of the Week: Most Delicious Nut

Thursday, April 26, 2012

Did you know chocolate is actually a nut? All chocolate is made from the large seed (nut) of the cacao fruit, the cacao bean or cocoa bean. It is about the size of an almond and contains proteins and oils, yet no sugar so it's very bitter.

Trackbacks (0) | Permalink

Meatless Mondays: Vegan Sausage, Peppers, Broccoli and Zucchini Pizza

Monday, April 23, 2012

Piled high with roasted veggies, this pizza is a good one for hearty appetites. Though a small amount of non-dairy cheese is optional, this pizza truly doesn’t need it for flavor. Feeding a larger crowd? The recipe is easily doubled to make two pizzas. Take off on this idea to vary the pizza with other vegetables.

Makes: 6 slices

1 link Tofurky or Field Roast vegan sausage,
sliced 1/4 inch thick
1 small red bell pepper, cut into narrow strips
1 cup small broccoli florets
1 small zucchini, sliced (or about 1 cup halved and sliced zucchini)
2 tablespoons sliced sun dried tomatoes, optional
1 1/2 tablespoons olive oil
2/3 cup good-quality pizza or marinara sauce of your choice
One good-quality 12- to 14-ounce pizza crust, or Basic Pizza Dough(see note)
3/4 to 1 cup grated nondairy cheddar- or mozzarella-style cheese, optional
Dried basil

Click HERE for entire recipe!

Trackbacks (0) | Permalink

BT Tip of the Week: Get Paid to Workout

Thursday, April 19, 2012

If you got paid to the gym, would you be more motivated? Gym-Pact is an iPhone app you can download and enter in your workout days. If you don't go, your account gets charged. If you go, you get paid by those members who didn't go! Genius. http://www.gym-pact.com/

Trackbacks (0) | Permalink

BT Meatless Mondays: Easy Vegan Pad Thai

Monday, April 16, 2012

Here’s the popular Thai noodle dish in a version that’s easy to re-create at home in a vegan version, with ingredients you can get at the supermarket. Serve pad thai with broccoli or green beans (steamed or stir-fried) and a simple cabbage-based salad.

Serves: 4 to 6

Sauce:

15- ounce can light coconut milk
1/4 cup good-quality ketchup
2 tablespoons natural granulated sugar
Juice of 1 lime
3 tablespoons reduced-sodium soy sauce or tamari

____

8 ounces flat rice noodles
1 1/2 tablespoons peanut or safflower oil
8 ounces extra-firm tofu, blotted and cut into short, narrow strips
3 to 4 cloves garlic, minced
8 ounces fresh mung bean sprouts
4 to 6 scallions, white and green parts, thinly sliced
1/2 teaspoon Thai red chili paste (dissolved in a little water),
or dried hot red pepper flakes, to taste (see note)
2 stalks lemongrass, cut into large segments and scored here
and there to release flavor, optional
1/4 to 1/2 cup chopped fresh cilantro, to taste
1/4 to 1/2 cup chopped peanuts
Lime wedges for garnish

Click HERE for entire recipe!

Trackbacks (0) | Permalink

BT Tip of the Week: Colorful Food Feeds the Mind and Body

Thursday, April 12, 2012

Want to make your food look more appealing on a plate? Studies show the human brain reacts most positively to three hues on a plate; think green broccoli, brown rice, and red beans. As a bonus, you'll also be getting a variety of nutrients with the color diversity.

Trackbacks (0) | Permalink

Meatless Mondays: Pesto Risotto with Roasted Zucchini

Monday, April 09, 2012

For the risotto:
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 1/2 cups arborio rice
1 cup dry white wine
4 cups or so vegetable broth
3/4 cup pesto (I recommend Bestest Pesto, it makes plenty)
1/2 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
Fresh black pepper

For the zucchini:
1 lb zucchini, cut on on a bias into chunky half moons
1 tablespoon olive oil
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced

Optional:
Extra toasted pinenuts
Extra pesto for drizzling

Click HERE for the rest of the recipe!

Trackbacks (0) | Permalink