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!

Mama's Twisted Orange Carrot Cake

One of our customers recently sent me this vegan recipe which looks amazing! She uses homemade yogurt made with Harmony milk and does not frost it. Try it out and let us know what you think!

Equipment:
Two 9-inch cake pans or one 9x13 pan
Blender or food processor for the orange puree
Food processor or bicep equivalent for frosting

Ingredients
1 orange (peel will be used to clean well)
2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
1 1/4 cup canola oil
1 cup of vanilla soy yogurt
2 cups grated Carrots
1/2 cup of chopped nuts (optional)

Frosting

8 0z. vegan cream cheese (Tofutti Better Than Cream Cheese)
1/4 Soy margarine
1 lb. powdered sugar
1 tbsp. orange puree (instructions below)
1 tsp. vanilla
1 tsp. lemon juice


Directions
Trim both ends off of orange. Cut in wedges, then chunks. Remove center white core and seeds. Puree in blender (yes, including peel) and then reserve one tablespoon of puree for frosting. Sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add oil and the orange puree, mixing well. Add yogurt and combine thoroughly. Stir in carrots and optional nuts.

Line two inch 9-inch baking pans OR one 9x13 pan with waxed paper or some sort of flour spray. Pour batter into pan(s) and bake at 350 degrees. Bake one hour if using two 9-inch pans or 45 minutes if using 9x13 pan. Either way, cake is ready when toothpick/cake tester comes out clean.

Let cool in pan 10-15 minutes. Remove from pan and allow to cool completely before frosting.