Friday, September 16, 2011

My Favorite Yogi Lunch


I'm sure you've all felt it. You step out of that yoga studio feeling healthy and uplifted, your body craves continued nourishment. You might scan your brain about what or what not to put in your body... Drink lots of water, no alcohol for the night (if it was a really good class), plenty of whole grains and veggies, etc.

Whenever I have a great class, all I want is a meal from my favorite little veggie spot in Redondo Beach, The Green Temple. They're famous for their Tofu Sauce but any local Redondo Beach hippie chick will tell you, it's their Cornadilla that you can't live without. Two organic sprouted whole-wheat tortillas filled with soy mozzarella cheese and freshly steamed corn. Served with side of salsa and guacamole.

Pair the two together and you've got pure bliss.

Tofu Sauce Ingredients (This recipe probably differs slightly from Green Temple's official version. I'm sure Steve and Elena don't even measure anymore... The recipe below is exactly what you'll get if you google Green Temple Tofu Sauce. I modified a bit to suit my needs/taste/pantry and I hope you do too!)

3/4 c almond or safflower oil (I didn't have either so I used canola. I also took it down to about 1/2 cup)
3/4 c water
1/4 c Bragg Liquid Aminos (aka braggs)
2 T nutritional yeast flakes
1/4 t spike
1/4 t basil (or just throw in a handful of fresh basil from the garden)
1/8 t granulated garlic (or try upgrading to a clove of fresh garlic)
1 1/2 t lemon juice
1 1/2 t wheat-free tamari
16 oz firm tofu (I suggest having some extra tofu on hand in case you want to add more)

Throw it all in a food processor or blender...

Ta da!


Next on to the beloved Cornadilla. It really is as simple as it sounds. Sprouted whole wheat tortillas, soy cheese, and corn. No need to butter the pan.

I would like to point out this nifty trick my mom taught me to de-kernel corn using a bundt pan! Smart woman... Normally I would recommend steaming the corn but lucky for me, I had leftovers from a BBQ the day before.

The key to a good Cornadilla is the cheese. Not all soy cheeses are created equal. I'm pretty sure The Green Temple uses Soy Kaas but I'm not certain which type. I've tried a few and so far, I like the Monterey Jack best. Important to note that Soy Kaas, although extremely tasty, isn't 100% vegan. Sounds silly but their cheeses do contain caseinate, a milk protein. Probably why it tastes so much better than other straight up vegan cheeses.

~Namaste

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