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

Share |


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

© 2015 This Dish Is Veg / This Dish Is Vegetarian - Reproduction without permission is prohibited. All Rights Reserved.
The opinions expressed by This Dish Is Veg contributors and commenters do not necessarily reflect the opinions of This Dish Is Veg.
Original template by Wpthemedesigner and Blogger Templates. Design customization by This Dish Is Veg/DF.