1 pkg Soyganic Smoked Tofu Original sliced into medium sized cubes
1 bunch kale, stems removed
2 tbsp olive oil For the dressing:
1/3 cup extra-virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest (optional)
1 tbsp miso paste
1 clove garlic, minced
2 tsp stone-ground mustard
1 tbsp maple syrup
Pinch of pepper
Pinch of salt
PREPARATION
In a bowl whisk together all the dressing ingredients.
Remove stems from kale, and slice thinly, place in a large bowl. Add two tablespoons of olive oil over the kale and massage the salad with your hands (this enhances kale’s flavour and softens the leaves).
Toss with the dressing and the sliced tofu and serve.
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
