The hustle and bustle of preparations for Thanksgiving day continue at a relaxing, yet frantic pace. I've been busy baking today, and am nearly done but have one more dish to make tonight. This morning started with apple and cranberry flans and pumpkin pies. I experimented with two new crusts, both gluten-free, that worked nicely for both desserts. The day was broken in half by a trip to town for groceries and errands, and then kitchen duty called again. Yet this evening, I'm planning on preparing a Tofu-Rice Salad. Then, in the morning before we leave for Dad's house. I'll make a gourmet green salad (with baby corn, artichoke hearts, avocados, and more) and Cashew Cilantro Dressing. Are you looking for a last minute recipe to complete your holiday meal? I'll share the Tofu-Rice Salad recipe with you here:
Tofu-Rice Salad
1 cup diced tofu
4 cups cooked brown and wild rice combination
1/2 cup pine nuts or chopped pecans
3/4 cup golden raisins, plumped in hot water and then drained
1/2 cup chopped green onions
1/3 cup olive oil
1/4 cup lemon juice
2 Tbsp. soy sauce, Tamari sauce, or Bragg's Liquid Aminos
lettuce leaves
paprika
parsley or cilantro
Toss the ingredients together and chill to marinate flavors. When ready to serve, arrange on a bed of lettuce leaves and sprinkle with paprika. Garnish with parsley or cilantro.
For variation: add a small amount of ginger powder. You may also use 2 - 3 tsp. sesame oil and then add olive oil to equal 1/3 cup. If you prefer, you may omit the lemon juice and olive oil and add Veganaise instead.
Serves: 4 (generous servings)
Enjoy and have a wonderful Thanksgiving!
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