saladNeed an interesting, healthy vegetarian dish for dinner? This one is delish and easy...
What You Need
½ cup pistachios
4 tbsp. sesame seeds
2 tsp. coriander
1 tsp. curry powder
1 tsp. cumin
1/3 cup chia seeds
2 tbsp. olive oil
Sea salt and pepper, to taste
1 block firm tofu, drained and chopped into ½ inch cubes
Large bed of fresh baby spinach
8 turnips, sliced 1/3-inch thick on diagonal
Sea salt and pepper
1/3 cup lime juice
1 tsp. cumin seeds
1/8 tsp. paprika
3 fresh basil leaves, finely chopped
How to Make It
Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray.
Chop pistachios in a food processor; transfer to small bowl and combine with sesame seeds, coriander, curry, cumin and chia seeds.
Dip each cube of tofu into the olive oil, then pistachio mixture, ensuring to coat both sides. Transfer to baking sheet and repeat for all tofu cubes.
Bake for 20-30 minutes until tofu is golden brown.
Meanwhile, to prepare turnips, spray a large skillet with nonstick cooking spray. Add cumin seeds, turnips, lime juice and paprika. Cook for 5 minutes; remove from heat.
Create a large bed of fresh spinach on each serving dish, top with tofu cubes and turnips. Sprinkle with fresh basil and serve.
Want more vegetarian and vegan recipes? Visit www.healthybitchdaily.com.
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an