White Summertime Sangria

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This summer is just flying by and I haven’t had the chance to post any yummy recipes in weeks. Things have been a little hectic but I finally got to take the edge off with this white sangria – it’s light, citrusy and perfect for summertime! Generally, I am not a huge fan of white wine but the fruit in this sangria adds so much flavor, making it pretty much irresistible. Note: Many people add brandy or even a bit of rum to sangria so if you have any on hand, go to town!

Dietary info: Dairy-free, Gluten-free
Time: 10 minutes + 2 hours of refrigeration
Yields: 4-5 glasses

•1 bottle of white wine (I used Sauvignon Blanc but you can use a sweeter wine like Rosé or even just a table white)
•1- 1/2 cups seltzer water or club soda
•1 lime, sliced
•1 peach or nectarine, chopped
•1 green apple, chopped
• 1 cup grapes or blueberries
Optional: 1-2 tablespoons of honey

Throw fruit into a large pitcher, followed by wine and seltzer water. Add honey if desired and stir. Refrigerate for at least two hours. When ready to serve, top off sangria with ice. Enjoy!

Baked Tofu Stir Fry with Sesame and Ginger

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Serves: 4-6

Time: 1 hour

Dietary Info: Dairy-Free, Gluten-Free

It has recently occurred to me that I do not experiment enough with meat substitutes. So, I decided to make this baked tofu stir fry. As far as meat alternatives go, tofu is really not my favorite thing in the world ….but if its prepared just right it can be pretty damn yummy! When it comes to tofu, the firmer the better so I use extra firm tofu. I baked it for about 30 minutes in order to release most of the moisture. Note: if you are short on time, you can drain the tofu the night before and allow it to marinate overnight. You can serve this recipe over rice but I think this stir fry is delicious on its own! I made this recipe with broccoli, carrots and bell peppers but you can certainly mix it up by using your own variety of veggies!

For the sesame ginger sauce:

  • 1/4 cup sesame oil
  • 1/4 cup Gluten-Free soy sauce
  • 3 tablespoons honey
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon ground mustard
  • 1 inch piece of ginger, minced
  • 1 large clove garlic, minced

    For everything else:

  • 1 12 oz. package of extra-firm tofu
  • 1 small crown of broccoli, cut into florets
  • 1 large green bell pepper, chopped
  • 3 large carrots, peeled and julienned
  • 1 teaspoon sesame seeds, for garnish
  • 1 tablespoon scallions, sliced for garnish

    1. Slice tofu block in half and lay both halves on a flat surface, covering with a cloth. Place a large cast iron skillet or a stack of books on top of the tofu. Allow tofu to drain for 15 minutes. While tofu is draining, whisk together all ingredients for the stir fry sauce.

    2. Preheat oven to 350 degrees. Place drained tofu in a large bowl or roasting pan and pour half the stir fry sauce overtop. Allow tofu to marinade for about 15 minutes, flipping once.

    3. Slice tofu into rectangles, about 1/2 inch thick. Place sliced tofu on a baking sheet and bake for 20 minutes, turning tofu halfway through. While tofu is baking, prepare veggies.

    4. In a large skillet (or wok), add about 2 tablespoons of stir fry sauce. On medium heat, add veggies and stir frequently. Gradually add the rest of the stir fry sauce. Cook for a total of 5-7 minutes so that vegetables don’t get soggy.

    5. Serve baked tofu overtop veggies and garnish with scallions and sesame seeds. Enjoy!