Thursday, March 31, 2011

Cherry Pomegranate Gardein Beefless Tips Over Cauliflower Mash

Another quick and easy weeknight meal. A simple and nutritious cauliflower mash is the base for the beefless tips in a cherry pomegranate savory glaze. The sauce/glaze has red wine, pomegranate balsamic vinegar and Crofter's Organic Europe Superfruit Spread.

The plan for this complete meal is to start the cauliflower mash once you get home. While the cauliflower is cooking you can start the beefless tips. You can also steam some green or broad beans in the time it takes everything else to cook. It only takes about 20  minutes start to finish.

Gardein has soy and gluten. To make it soy-free use seitan. To make it gluten-free you could use chunks of pressed tofu, chopped mushrooms, or even kidney beans in place of the Gardein.

Cauliflower Mash

Serves 4 to 5 (Cut this recipe in half if you don't want any leftovers.)

1 head cauliflower, chopped into medium pieces
1 to 2 tablespoons Earth Balance
2 tablespoons nutritional yeast
1/4 to 1 cup Unsweetened So Delicious Coconut Milk
salt and pepper to taste

In a large pot add cauliflower and enough water to cover. Bring to a boil and cook for 15 minutes until cauliflower is tender. Pour into a colander to drain off water and then return to hot pot with the Earth Balance, nutritional yeast, and 1/4 cup of the coconut milk.

Puree with an immersion blender adding more coconut milk if needed. They should be thicker than what's in this picture. I used my vitamix this time and it was very smooth. I actually prefer it a little lumpier - it mimics mashed potatoes better that way.

Cherry Pomegranate Gardein Beefless Tips

Serves 2 to 3
3/4 cup red wine (I used Trader Joe's Nouveau)
2 tablespoons Crofter's Organic Europe Superfruit Spread
2 tablespoons pomegranate balsamic vinegar (or plain balsamic)
1 package Gardein Beefless Tips
salt and pepper to taste

In a large saute pan add wine, superfruit spread, and balsamic. Heat over medium high heat and whisk to incorporate the ingredients as it reduces by half. This will take about 10 minutes.

Add the beefless tips and cook for 4 to 5 minutes more. Add salt and pepper to taste.

The sauce will reduce more during this and you can add more wine to thin if needed. You can keep it saucy or let it reduce to a glaze depending on your preference.

1 comment:

  1. Hi, Kathy!

    I'm so glad you started this blog; I love all of your recipes. Maybe I'll add a few of my own! Since I am gluten free, my latest favorite is marinating a few slabs of tofu in Organicville Sesame Teriyaki, then grilling it up in my little George Foreman grill. Quick and easy and very delish!