A KEEPER: Scallion Ginger Tofu Marinade

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• Good Luck. 
• My newly vegetarian teen keeps reminding me(she's TRYING to be patient)that she doesn't like SOY all that much. 
• Have you ever tried to find a tofu marinade without soy??? It's ridiculous. I FINALLY ran across this... which has a small bit of tamari and tried it.
• A complete hit!
• I cut the drained & de-watered tofu in slices, marinaded it for 3 hours and then fried it up in a pan with a bit of coconut oil. 
• It came out beautifully. Not too spicy. Made the house smell like heaven.
• Even THE PICKY ONE tolerated it. I'd say this is a total keeper. The next time I will double the batch as this was BARELY enough for one block of extra firm Tofu.
• Now as you can see we like our stuff CRISPY (ok, it looks burnt...But i assure you thats 1000% tasty.)
• You could obviously roast this or do it in a pan. I just wanted to try something different since my oven could use a break, and I thought the pan would give it that extra crisp WE like. It did!
• This would really work as a marinade on anything, I think.
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• A KEEPER: Scallion Ginger Tofu Marinade

• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp reduc sodium tamari (or shoyu or soy sauce)
• 1 tsp agave nectar
• 1 tbsp fresh ginger (minced, or 1/2 teaspoon ground ginger)
• 1 tbsp garlic (minced fresh, or 1/2 teaspoon powdered garlic)
• 1/2 cup scallions (chopped)
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 pinch cayenne pepper

NEW FAVORITE: Tahini cookies

• These got a great response from everybody. TRULY AMAZING!I think it's a first for this blog. 
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• The kids said they would prefer LESS sesame seeds...BUT WHO CARES?!?!? They actually ate them. My idea is to try them with some other toppings like coconut etc. 
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• These are just sweet enough and come out lovely, IF you remember to smash them down! 

Mine came out perfectly chewy in the middle and crunchy on the outside.

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• THE NEW GIRL: Tahini Cookies

• 1 ¼ cups almond flour
• 1/8 cup almond, coconut or GF flour
• ¼ tsp sea salt
• ½ tsp baking soda
• 1/4 tsp maple syrup
• ⅓ cup agave nectar or honey
• ⅓ cup tahini 
• 1 tblsp Coconut oil
• 1 tbsp vanilla extract
• ¼ cup sesame seeds (unsweetened coconut or very fine topping of your choice)
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• In a large bowl, combine almond flour, salt and baking soda. 
• In a smaller bowl, blend together agave, tahini, oil and vanilla. 
• Blend the dry ingredients into the wet. With slightly damp hands and a small spoon, Form the dough into 1 inch balls and roll in the sesame seeds. Place on a parchment paper lined baking sheet and FLATTEN with a fork.

Bake at 350° for 8-10 minutes until lightly brown. Cool on baking sheet

FAMILY TALLY: ALL GAVE A THUMBS UP!