Floral Marinade Vegan Delight
Introduction
Today's recipe is a delightful exploration of floral marinades, combining fresh, aromatic blossoms with a blend of spices and citrus to elevate a simple plant-based dish into something truly extraordinary. Perfect for a light lunch or a special dinner, this dish is designed to impress with its subtle flavors and stunning presentation.
Ingredients
- 1 cup edible flower petals (such as rose, lavender, or calendula)\n- 1/4 cup olive oil\n- Juice of 1 lemon\n- 2 tablespoons apple cider vinegar\n- 1 tablespoon agave syrup\n- 1 teaspoon grated ginger\n- 1 clove garlic, minced\n- Salt and pepper to taste\n- 1 block firm tofu, pressed and cubed\n- 2 tablespoons chopped fresh mint
Instructions
- In a large bowl, combine the flower petals, olive oil, lemon juice, apple cider vinegar, agave syrup, grated ginger, and minced garlic. Whisk together until well blended.\n2. Season the marinade with salt and pepper to taste.\n3. Add the cubed tofu to the marinade, ensuring each piece is well coated.\n4. Cover the bowl and let the tofu marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.\n5. Remove the tofu from the marinade and thread onto skewers, alternating with fresh mint leaves.\n6. Preheat a grill or grill pan over medium heat. Grill the skewers, turning occasionally, until the tofu is golden and slightly charred, about 8-10 minutes.\n7. Serve hot, garnished with additional edible flowers and mint if desired.
Serve this beautifully marinated dish with a side of fluffy quinoa or fresh greens for a complete meal that's not only visually appealing but also packed with nutrients. Enjoy the burst of flavors and the floral aroma that makes this dish a perfect tribute to the beauty of nature in culinary form.
Nia
| Nutritionfacts | Calories: 200, Fat: 13g, Carbohydrates: 10g, Protein: 14g |
|---|---|
| Preparation Time | 2 hours 20 minutes |
| Allergy Information | Soy (tofu) |