cellomusette: (Default)
I came up with this for my mom, who's allergic to 28 foods including garlic and onions (oh, snap!).

Stirfried Carrots, Celery and Mung Sprouts with Tofu

4 medium carrots, quartered and thinly sliced
enough safflower oil to cook vegetables in
4 large stalks of celery, sliced
3-4 cups fresh mung bean sprouts
2 tbsp chopped fresh ginger
2-3 tbsp soy sauce or tamari
1-2 tbsp fresh lemon juice
one package extra-firm tofu, drained
steamed millet
Lemon Tahini Sauce (see below)

Cut tofu into cubes, drizzle with soy sauce, sprinkle with lemon juice and ginger and set aside.
Saute carrots in oil at medium-high heat until somewhat tender. Add celery and tofu mixture and cook for a few more minutes. Add sprouts, stir well and cook until all the vegetables are tender-crisp. Serve on millet and drizzle Lemon Tahini Sauce on top.

Lemon Tahini Sauce/dressing

3/4 cup unsalted tahini (sesame butter)
5-8 tbsp fresh lemon juice
3/4 teaspoon salt
1 1/2 cup water
1 tsp dried basil
handful fresh minced parsley (optional)
1 clove garlic, minced (optional)

Combine all ingredients in a blender. This makes a thin sauce, perfect as a salad dressing. For a thicker sauce/dip/spread, reduce water and salt. Also kicks ass on felafel.

July 2017

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