Watermelon "Tuna" Steaks

Surprising how watermelon, when baked, takes on a fish-like texture. These mind bending little vegan steaks are spicy, savory and just a little bit sweet. The perfect hydrating treat this summer! 

Ingredients:

half a seedless watermelon

sesame seeds

crushed nori

Marinade:

2 tbsps soya sauce

1 tbsp rice or white wine vinegar

1 tbsp sesame oil

1/2 tsp cayenne pepper

1 tsp minced ginger

1 tsp minced garlic

Cut the watermelon in sliced wedges 3/4 - 1" thick. I had a watermelon that was not particularly tasty so this marinade really punched up the flavour! Combine the marinade ingredients and spoon onto both sides of the "steaks". Leave to marinate on the counter for up to 1 hour.

Bake in a 350°F oven for 40 minutes.

Then sear on the grill or in a pan for just a few minutes to get a little char on.

Garnish with sesame seeds and crushed nori.

I can't tell you just how good these were!!

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Tofu Buddha Bowls

Lots of colour and texture go into this nutritious bowl of "little bites"!  

While quinoa is probably the healthier choice, this time around I went with time-saving couscous as the base. You can also use rice or barley. Swapping in different veggies and beans depending on what's in your fridge makes this an easy, breesy vegetarian choice.

Ingredients:

1 - 420g block extra firm tofu, cut in 3/4" cubes

2 tsps sriracha

1 tbsp olive oil

2 tsps brown sugar

3 tbsps cornstarch

1 tsp smoked paprika

2 tsps garlic powder

1 tsp onion powder

1/4 tsp chili powder

1/4 tsp ground cumin

1/2 tsp sea salt

3/4 cup red kidney beans

1 red pepper, cut in strips

some diced cucumber and tomato

fresh parsley and salsa to serve

Lime Couscous:

1 1/2 cups water

2 tbsps lime juice

1 tbsp olive oil

pinch salt

pinch red pepper flakes

1 cup couscous

1/4 cup fresh chopped parsley or cilantro

First drain water from tofu. Remove it from packaging and place between layers of paper towels. Place a weight (I used a cast iron pan) on top and let sit 15-20 minutes, changing the paper towels halfway through. This pressing and draining will help achieve a crispier tofu.

Mix brown sugar, cornstarch, all the spices and salt together in a plastic bag or saved waxed cereal bag. Mix the olive oil and sriracha and toss the tofu cubes in half that mixture. Then place the tofu in the bag with dry mix and toss to coat completely.

Spread the tofu out on one side of a parchment lined baking sheet. Toss red pepper strips with 1 tsp olive oil and place on the other side of the baking sheet. Bake at 400°F for 20 minutes, then brush the tofu with the remaining olive oil/sriracha and return to the oven for 15 minutes.

While tofu is baking prepare the lime couscous. In a saucepan combine the water, lime juice, olive oil, salt and red pepper flakes. Bring to a boil then add the couscous, stir, cover and remove from heat. Fluff after 5 minutes with a fork and add the chopped parsley.

Build the bowls with a base of couscous topped with crispy tofu, kidney beans (heated or room temperature), roasted red pepper strips, diced cucumber and tomato, fresh parsley and a spoonful or two of tomato salsa.

Serves 3

I like mine stirred together with the salsa!

Lebanese Moussaka

Unlike Greek moussaka containing layers of beef or lamb and eggplant which I am more familiar with, this Lebanese moussaka is a hearty vegetable stew. And interesting fact... some sources say moussaka means chillled but I prefer my moussaka warm.

Ingredients:

2 eggplants, unpeeled and cut into 1-2" cubes
1/2 cup olive oil, divided
1 large onion, diced
salt and pepper to taste
8-10 garlic cloves, minced
19 oz can chickpeas, drained
28 oz can diced tomatoes, with juice
1 tbsp tomato paste
1/2 tsp liquid smoke
1 tsp smoked paprika
1 cup water
1 tbsp dried mint leaves

Mince the garlic and set aside.

Toss eggplant wit 1/4 cup olive oil and spread out on a lined baking sheet. Place in a 350 F oven for 20-30 minutes, turning halfway through.

In a large pot over low heat, add 1/4 olive oil and diced onion. Cook 5 minutes then add the salt, pepper and garlic for another 1-2 minutes.

Add the roasted eggplant, chickpeas, canned tomatoes with juice, tomato paste, liquid smoke, paprika, mint and water.

Bring to a boil then simmer for 25-30 minutes.

I think I would leave out the liquid smoke the next time but that's just my preference.

Original recipe:  https://anewyorkfoodie.com/lebanese-moussaka-maghmour