Page 18 - Gears & Ears January 2015

Gears and Ears

Journal of the Rotary Club of Lake Buena Vista

Page 18 January 2015
Recipes for Those New Year’s Resolutions

Tofu Parmigiana - Serves: 4 Total Time: 30 minutes
Ingredients:
· 1/4 cup(s) plain dry breadcrumbs
· 1 teaspoon(s) Italian seasoning
· 1 package(s) (14-ounce) firm or extra-firm water-packed tofu, rinsed
· 1/4 teaspoon(s) garlic powder
· 1/4 teaspoon(s) salt
· 2 teaspoon(s) (plus 1 tablespoon) extra-virgin olive oil, divided
· 1 small onion, chopped
· 8 ounce(s) white mushrooms, thinly sliced
· 1/4 cup(s) grated Parmesan cheese ·
3/4 cup(s) prepared marinara sauce
· 1/2 cup(s) shredded part-skim mozzarella
· 2 tablespoon(s) chopped fresh basil
Directions: 1.Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4
steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the

breadcrumb mixture.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until
beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to
brown, 4 minutes more. Transfer to a bowl.
3. Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side,
about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour
marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the
cheese is melted, about 3 minutes. Sprinkle with basil and serve.
Carb Servings: 1/2 starch, 1 vegetable, 1 1/2 medium fat meat, 2 fat. Carbohydrate Servings: 1. Nutrition
Bonus: Calcium (40% daily value), Selenium (15% dv). Ken Burris

Oaxacan Sesame Sauce - Spoon it over toasts topped with mashed avocado -- also great with
eggs and grilled fish.
1 cup sesame seeds (4 ounces) 1/3 cup raw slivered almonds
1/3 cup raw peanuts 1 teaspoon crushed red pepper
1 cup peanut oil Salt to taste
2 Hass avocados, cut into 1/2-inch chunks 1 tablespoon fresh lime juice
12 1/2-inch-thick slices toasted baguette Chopped cilantro, for garnish

1. In a medium skillet, toast the sesame seeds, almonds and peanuts over moderate heat, stirring
occasionally, until they are golden and fragrant, about 7 minutes. Transfer to a food processor and let
cool completely.
2. Add the crushed red pepper and peanut oil to the food processor and pulse until a chunky sauce
forms. Scrape the sauce into a bowl; season with salt. )
3. In a medium bowl, toss the avocados with the lime juice and season with salt. Mash the avocado onto
the toasts and transfer to a platter. Spoon some of the sesame sauce on top, garnish with chopped
cilantro and serve, passing additional sesame sauce at the table.
Make Ahead: This sesame sauce can be stored in an airtight container for up to 1 week.
Contributed by Karen Gillingham