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.      Whisk 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!

Advertisements

One thought on “Moroccan-Inspired Marinade

  1. Pingback: Awesome Raw Eggplant! « Eat 2 Live

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s