Drink Your Greens

I realized recently that I haven't posted any juice recipes. Partly because I haven't really made up any of my own, and partly because I drink my juice each morning about 7:30 a.m. and I'm just too lazy to get the camera. This morning the camera was already on the counter, so here is the first of my juice posts. This morning we had "Green Pineapple Juice". This is one of my very favorite juices. It's health in a glass!! I got this recipe from my yoga teacher during teacher training, and couldn't wait until I had a juicer of my own so I could make it!!

Green Pineapple Juice

1/2 ripe pineapple (peel can be left on if pineapple is organic)
4 leaves collard greens
1/4 inch piece of ginger
handful of spinach

Place ingredients in juicer following manufacturers directions, juice, and enjoy!!

Orange Glazed Tofu

Tonight we had Orange Glazed Tofu. I've made the Orange Sesame Tofu from Eat Drink and Be Vegan before, and we thought it needed another layer of flavor. My plan was to add some crushed chili pepper or some chili paste. However, I wanted to have something the kids could eat, and adding heat would definitely rule that out. So, I decided to add some sweetness instead. I also topped it with cilantro this time, which just adds so much freshness. To accompany the tofu we had ED&BV's Coconut Lime Rice (also infused with cilantro), and some sauteed baby spinach with ginger. I think I've mentioned before how much I like tofu, and I think this may be my favorite way to eat it. It was so delicious!

Orange Glazed Tofu

1 block of extra firm tofu

zest of one large orange

1 cup fresh squeezed orange juice

3 Tbs Tamari soy sauce

2 Tbs Bragg's Apple Cider Vinegar

1 Tbs Toasted Sesame Oil

1 Tbs Brown Sugar

3 cloves garlic, minced

3 scallions sliced

chopped cilantro

Press tofu wrapped in absorbent towel for about an hour to remove excess moisture. Slice tofu into 3 slices horizontally, then cut each slice into triangles (you will have 6 triangles). In a large baking dish combine ingredients, except scallions and cilantro. Lay tofu in marinade turning to coat both sides. Cover and refrigerate for at least one hour, preferably more. Turn tofu once during marinading time. Heat oven to 400 and place baking dish uncovered in oven. Cook uncovered for 15 minutes, turn tofu, spoon marinade over top, and cook uncovered 15 more minutes or until marinade starts to glaze tofu. Serve garnished with scallion slices and cilantro.

Sauteed Polenta with Beans and Greens

Last night was a little creation of my own, "Sauteed polenta with beans and greens". I don't use polenta often, and haven't found too many recipes that really catch my eye, so I thought I'd just come up with something of my own. It turned out really good. What I liked about it was that it was really simple, and that the flavor of each ingredient was recognizable. I like when you can really taste what's in a dish.......especially when it's beans and greens, two of my favorite!! Along with the polenta dish we had some simple garlic bread with roma tomatoes. Every time I make this garlic bread it's a big hit. It really is so much better than pre-made, frozen, garlic breads.

Sauteed Polenta with Beans and Greens

2 - 3 Tbs olive oil

1 tube of refrigerated, prepared polenta, diced

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 cups cooked white beans

3/4 cup vegetable stock

1 bag pre-washed baby spinach

salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add polenta and saute until beginning to brown. Season with salt and pepper and remove from skillet and set aside. Add additional oil to skillet if necessary, then add onion, pepper and garlic. Saute until vegetables are beginning to soften. Then, add beans and saute for a few more minutes. Add vegetable stock, and bring to a boil. Reduce heat to simmer and add spinach. Once spinach has started wilt add polenta back to skillet, stir gently to combine, and finish wilting spinach. Remove from heat, add salt and pepper to taste. Serve