Wednesday, July 15, 2009


Yesterday I Made:
Both recipes from VEGETARIAN TIMES JUNE 2008 issue.
Extra-firm tofu marinated in a spicy orange-chipotle-maple sauce and broiled until golden.
This is exactly how I like my tofu.
The texture is perfectly hard on the outside, yet soft on the inside.
And the flavor is out of this world! Sweet, citrusy and spicy!
Chipotle chile adds a great smoky flavor and any dish can benefit from it.

The Confetti Rice Salad has so many different textures from all the different vegetables:
orange bell pepper, tomato, fresh RAW corn, green onions and avocado.
And for extra protein, black beans!
The salad comes together with a simple dressing of lime juice, olive oil, salt and pepper.

Both these dishes complement each other so well.
The rice salad is perfect for a get together.
Both recipes are keepers!!!

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