Moroccan-Inspired Marinade
I have been making this marinade for years. Originally I used it to marinade cubes of extra-firm tofu before broiling them to make appetizer “bites”, but lately I’ve been using it to marinade veggies and sometimes tempeh, often to serve over couscous…
INGREDIENTS:
* 8 tablespoons olive oil (best if cold-pressed)
* 4 tablespoons Braggs
* 3 tablespoons raw honey
* 1 tablespoon lemon juice
* ½ tablespoon fresh ginger pulp
* 4 cloves garlic, minced
* ½ teaspoon real salt
* 1/8 fresh ground pepper
DIRECTIONS:
1. Wisk all ingredients together.
2. Seal with whatever is being marinated and refrigerate for at least an hour or overnight.
3. Suggestion: This recipe is easily doubled. Use half as a marinade and the other half as a sauce or dip!
[...] whip up half a batch of Moroccan-Inspired Marinade. Seal it up with your eggplant, give it a good shake to coat and refrigerate for at least an [...]
Awesome Raw Eggplant! « Eat 2 Live said this on September 8, 2008 at 10:34 pm |