recipe recipes pomegranate

Fresh bowl with pomegranate & ginger vinaigrette

  Care of Amy Symington Makes 4-6 portions Tofu marinade: 1/2 cup unsweetened concentrated pomegranate juice 2 tbsp extra virgin olive oil 2 tbsp soy sauce 1 clove garlic, pureed Fresh bowl ingredients: 350 g organic firm tofu, sliced into ½ inch thick triangles 4-6 cups cooked quinoa or brown rice 1 large red pepper, julienned 2 small beets, grated 2 medium carrots, grated 2 cups cabbage (any kind), thinly sliced 1 bunch fresh basil, stemmed 1 bunch fresh cilantro, stemmed ½ cup pumpkin seeds Dressing Ingredients: ½ cup unsweetened concentrated pomegranate juice 2 tbsp oil (flax, walnut, avocado are good options) 1 small clove garlic, pureed ¼ cup lemon juice ½ tsp fresh ginger, pureed Pinch sea salt Directions: In a medium bowl mix together marinade ingredients.  Add tofu.  Allow to marinade for at least 15 minutes or more. Place tofu evenly on a parchment paper lined cookie sheet and drizzle the remaining marinade over top.  Bake in the oven at 375F for 30 minutes. In the meantime, prep your fresh bowl ingredients for assembly.  Next, in a small bowl add dressing ingredients and whisk together. For assembly it is recommended to place about 1 cup of either… Read More

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