General cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Tandoori Tofu Brochettes

	Category	Vegetarian Recipes
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Ingredients And Procedures

1 lb Extra firm tofu, drained

3 ea Green onions

1 tb Fresh ginger, minced

3 ea Garlic cloves

1 tb Brown sugar

1 tb Soy sauce

1 pn Saffron, dissolved in 1/2 c

-- boiling water 1/2 c Soy yogurt

2 tb Chili powder

2 tb Paprika

1 tb Garam masala, optional

Salt & pepper to taste --------BROCHETTES---------- 4 sm Red onions, unpeeled

1/4 lb Button mushrooms

1 pt Cherry tomatoes

1 ea Green pepper, seeded & slice

Cilantro leaves & lemon -- wedges for garnish Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds. Add remaining ingredients. Process 1 minute. BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately. Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges. PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber.

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<h1>Tandoori Tofu Brochettes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Extra firm tofu, drained <P>3 ea Green onions <P>1 tb Fresh ginger, minced <P>3 ea Garlic cloves <P>1 tb Brown sugar <P>1 tb Soy sauce <P>1 pn Saffron, dissolved in 1/2 c <P>-- boiling water 1/2 c Soy yogurt <P>2 tb Chili powder <P>2 tb Paprika <P>1 tb Garam masala, optional <P>Salt & pepper to taste --------BROCHETTES---------- 4 sm Red onions, unpeeled <P>1/4 lb Button mushrooms <P>1 pt Cherry tomatoes <P>1 ea Green pepper, seeded & slice <P>Cilantro leaves & lemon -- wedges for garnish Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds. Add remaining ingredients. Process 1 minute. BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately. Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges. PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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