01 June 2011

No Meat Zone Recipes: Gingered Asparagus & Leeks and Cinnamon Tofu


JL’s Gingered Asparagus & Leeks (Roasted, Grilled or Raw)
Serves 4


1 bunch of asparagus (about 16 spears)
1 leek, thinly sliced
Juice of half a lemon
1 tablespoon cold-pressed olive oil
1 tablespoon coconut aminos
1 teaspoon ginger, grated

For roasted Gingered Asparagus and Leeks

Heat the oven to 400F and roast 8 – 10 minutes in a shallow baking dish. (shown above)
For grilled Gingered Asparagus and Leeks

On an indoor/outdoor grill: Grill for no more than 10 minutes, turning at half-way point.
On a charcoal or gas grill: Wrap in foil and steam on the grill for 8 – 10 minutes.
For raw Gingered Asparagus and Leeks

On a ParaFlexx sheet, dehydrate on 105 for 6 hours.

JL’s Cinnamon Tofu
Serves 2


Half a block of extra firm tofu
1 T sesame oil
2 T rice vinegar
2 cloves garlic
1 t Herbamere
A couple of dashes of cinnamon

Press the tofu. Slice into five pieces and place in a shallow dish.
Whisk all ingredients in small bowl and pour over the tofu. Marinade for 2 – 24 hours.
Grill on an indoor/outdoor grill for 8 minutes (turn at four minutes).

JL Fields | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit:JL