Vegetables with Yogurt Cumin Sauce

What You Will Need:

1 Cup plain Greek Yogurt
1 Tablespoon Tahini
2 Tablespoons Lime or Lemon juice
¾ Teaspoon ground Cumin
1 Garlic clove, minced
Salt(to taste)
Pepper(to taste)
6 Zucchini, cut lengthwise
6 Squash, cut lengthwise
3-4 Tablespoons Olive Oil
¼ Cup chopped Parsley

`you can use the grill, broiler, or stove top. For this dish I used the stove top.


Make It:

Mix together yogurt, Tahini, lemon juice, cumin, and garlic, pinch of salt, 1-2 tablespoons of olive oil in a small bowl.

Heat broiler, grill, or stove top. Brush the vegetable with olive oil and season with salt and pepper. Cook until browned or if using stove top, cook until tender. Turning a few times.

Place vegetables on a platter, sprinkle with chopped parsley. Serve with sauce.  

Items needed

Vegetables

Sliced Vegetables

Vegetables with Yogurt Cumin Sauce ready to be Enjoyed!!

Submitted by Panda

Tofu Potato Salad

Nutrition: Tofu Potato Salad

Recipe 1lb bag of small red potatoes 1pkg (16oz) of Extra Firm Tofu * 1pkg (16oz) of Soft Tofu 10 tbsp extra virgin olive oil ** 5 tbsp lemon juice 1/2 tsp tarragon 1/2 cup parsley 2 tbsp Spicy Brown Mustard (to taste) *** Salt to taste ****

Substitution Items * Can substitute w/ eggs, tuna or whatever you like ** Can substitute w/ Grapeseed Oil or another oil of your choice *** Can leave out the mustard or substitute with your own type **** I used a couple dashes of some light sea salt

Directions Scrub the potatoes & boil them until they're tender While the potatoes cook, pan fry your firm tofu to your taste *** If you used a substitution, i.e. Tuna, prepare it how you normally would separately Grab a blender and toss in the soft tofu, lemon juice, olive oil, tarragon & parsley. Blend items until a smooth mix is formed. *** You can add a couple tablespoons of water if the mix is too thick. Find a large mixing/serving bowl & pour the mixture into it. Add the mustard, some salt and mix by hand thoroughly. Add additional spice to taste. Once the potatoes finish cooking, drain the excess water either mash them or quarter them. Add the potatoes to the mixture along with the firm tofu. Mix thoroughly. Cover the bowl with foil & place in the freezer/refridgerator until the mixture is cooled. Enjoy.

Review Everyone really liked this one. It's also my first blog post that I didn't rip. I like all types of tuna/egg/potato/macaroni salad but the underlying issue is that they all generally use a lot of mayo. Mayo is bad for those trying to watch their weight, keep their cholesterol in check or with heart issues. This recipe avoids all that & if you take it easy on the salt, it's low in sodium too. It also contains a good amount of fiber. There is a very high carb count on this for you Atkins folks however. If you drop the potatoes out of the equation and maybe go with a couple cans of tuna (or similar protein), you can significantly drop the carb count. This is great to consume on its own or in a sandwich.

Submitted by Bars