Dorine’s Tofu skewers

Hello GEO Customers, My name is Dorine, I am an intern from France at Green Earth Organics! I have been here for just one month, in hopes of improving my English. Thanks to you and GEO. I like working at GEO, people are very nice and the organic food is so delicious! I would love your opinion and feedback on my newsletter. I hope you are enjoying your summer. Sun appears, summer comes, and it’s time to barbecue! Meat, fish, vegetables, is what we want! As well in France when a little ray of sunshine comes, we have a barbecue! We love it so much. Let me introduce you to a BBQ vegetarian recipe I’ve enjoyed in France before: Dorine’s Tofu skewers :

Makes 7 skewers Ingredients -250g of Tofu cut into cubes - ½ each green and yellow Zucchini sliced thick - 2 Mushrooms cut into quarters - Cherry tomatoes - ½ Lemon juiced - 1 Onion cut into chunks - 2 cloves of Garlic crushed - Approximately 30ml of soy sauce - 140ml of Olive oil -10ml Balsamic vinegar - 2 tablespoons water - Spices Preparation for the marinade In a bowl, put the soy sauce, olive oil, vinegar, a little water (about 2 tablespoons), garlic, the juice of half lemon, a little salt / pepper and spices (put in a lot!) and mix well. Then add your diced tofu. Let marinated for about 3 hours while stirring from time to time. The skewers Put 1 zucchini, 1 of tofu, 1 of mushrooms, 1 onion, 1 cherry tomato and so on. Finally sprinkle with marinade. Cook it from 10 to 20 minutes at 200 degrees. You can serve this on it’s own as a light lunch, or for dinner with side of steamed rice or salad. Enjoy!

Vegan Tofu Fry with Roasted Root Vegetables

I needed to use up my 2 blocks of tofu today or tomorrow, got home to realize I didn’t have the typical stir-fry vegetables. It actually turned out quite good! Serves 8 2 cups brown rice 2 beets chopped into cubes 2 medium sized yams chopped into cubes 2 carrots chopped 3 mushrooms 1 zucchini chopped into cubes 1 onion chopped 2 cloves of garlic 2 TBSP chopped fresh ginger 1 block of tofu ¼ cup sesame oil ¼ cup low sodium soy sauce 2 TBSP cider vinegar 1 TBSP coconut oil Zest from 1 lemon Juice from the same Lemon Chopped Fresh cilantro Pre-heat oven to 400 degrees. Cook rice accordingly. Toss beets, carrots, yams with sesame oil and a pinch of salt, roast 40 minutes, add zucchini to the last 10 minutes.

Meanwhile combine soy sauce, remaining sesame oil, vinegar and zest in a bowl and toss tofu around about. Heat coconut oil in pan on high heat, cook tofu turning until brown, about 10-15 minutes (longer if you turn off the wrong burner).

In a separate pan sauté garlic, onion, ginger and mushrooms. Part way through I’m realizing I will not have a pan big enough to fry it all together.

Combine roasted vegetables, tofu, and onion mixture all together in one pan and sauté for a few minutes. Add lemon and cilantro to rice. Serve tofu mixture on top of rice. Bon Appetite!

Green Bean & Mushroom Meadly

Ingredients
1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
Directions
1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Fettuccine with Crimini Mushroom Sauce

Makes 6 servings

1 1/2 ounces dried porcini mushrooms*
3 cups hot water

6 tablespoons ( 3/4 stick) butter
3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed
1 1/2 pounds fresh mushrooms, such as wild crimini, portobello (dark gills scraped out), and stemmed shiitake, thickly sliced
6 tablespoons chopped fresh Italian parsley, divided

1 batch freshly cooked Egg Fettuccine
1/2 cup freshly grated Pecorino Romano cheese plus more for passing

Place porcini in medium bowl; add 3 cups hot water. Let soak until soft, about 30 minutes. Drain mushrooms, reserving soaking liquid.
Melt butter with oil in large deep skillet over medium heat. Add garlic; sauté until beginning to brown, about 3 minutes. Add fresh mushrooms; sprinkle with salt and pepper. Cover; cook until tender, stirring often, about 6 minutes. Add drained porcini. Cover; cook 2 minutes. Uncover; sauté 2 minutes longer. Mix in 3 tablespoons parsley; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover mushroom sauce and soaking liquid separately and refrigerate.
Add cooked fettuccine and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta, adding reserved mushroom soaking liquid as needed if dry. Mix in remaining 3 tablespoons parsley. Season to taste with salt and pepper. Transfer to large bowl and serve with more cheese.