Warm Orzo Salad With Avocado Tofu Sauce
After 10 years in the broadcasting business I chose to go back to school and study the pastry arts. I chose this because I’ve developed allergies and sensitivities to a few spices and foods over the years and since a chef should know how things taste, I figured it’d be best to learn about pastries, after all I am simply insatiable when it comes to sweets! I was into my second month in the baking and pastry arts program at the Institute Of Culinary Education when the Dean of Students came into our classroom to inform us of a contest that vegetariantimes.com was having for students in culinary school. The problem was the deadline was in three days! Holy sugar I thought to myself! Not being a vegetarian myself I knew this wouldn’t be easy. I sat down and brainstormed for hours to come up with something. Hmmm Orzo…easy to cook, PERFECT! That’s one ingredient down. Now, what to put in it? I love Avocados but felt I needed to make it more…well vegetarian-y and by the end of the night…eyes half closed I looked down at my paper and see the messy paper contained a pretty decent recipe.
The next day after school I purchased all the ingredients and ran home to make it. I had my parents and brother who are the best at being honest taste my creation. I tasted it and simply loved it…then patiently waited for the verdict from my family. The yummy noises they made make me jump for joy. I could hear the announcer for soccer screaming Goal! Goal! Goal! in my head. I’m good to go!
I sent it in and a few months later, was notified that there were three finalists and I was one of them!!! All that was needed was for people to vote for me, which many did and while I didn’t end up winning, I am pleased that my first try was successful and recognized. This recipe contains Avocados and mushrooms which have a whole host of good for you vitamins and nutrients such as Potassium which is helpful when it comes to building muscle. Something that’s easy for someone with a small frame to lose when limited to eating certain foods. It also has Tofu which is a pretty good source of Iron. Iron is really important to keep your energy levels up and let’s face it, dietary issues or not these days everyone’s life is jam packed with things to do and not a lot of time or energy to do them. Tofu is also a cooling food which makes is ideal not only for the summer season but for people who have excess heat in their bodies.
The orzo pasta has some carbs yes but the kind of carbs that keep you full whether you’re getting ready for a half marathon (my brother is the inexhaustible runner in the family, I just watch and cheer), pulling an all-nighter in school or have a long day at work. This recipe is quick, easy, tasty and pretty filling.
If you still feel like something may still be missing in this recipe, you’re not a vegetarian and you have some extra time on your hands, then you can add some diced cooked chicken in the dish. However as it stands alone, it’s pretty darn good.
Warm Orzo Salad With Avocado Tofu Sauce
Serves 8
6 cups low-sodium vegetable broth
1 16-oz. pkg. orzo
1/4 cup plus 1 Tbs. olive oil, divided, plus more for drizzling, optional
16 oz. button mushrooms, sliced
1 12-oz. pkg. soft silken tofu, drained
2 Hass avocados, peeled and cubed
1/2 cup chopped fresh basil
1/3 cup chopped cilantro
2 1/2 Tbs. lime juice (optional)
2 Tbs. low-sodium soy sauce
1 Tbs. dried oregano
1 Tbs. ground cumin
1 tsp. ground coriander
INGREDIENTS
1. Bring broth to a boil in large pot over medium heat. Add orzo, and cook 8 to 10 minutes, or until al dente. Drain, and transfer to large bowl.
2. Heat 1 Tbs. oil in large skillet over medium-high heat. Add mushrooms, and saute 5 minutes, or until browned. Add mushrooms and pan juices to orzo.
3. Blend tofu and avocado cubes with remaining 1/4 cup olive oil in food processor until smooth and creamy. Transfer to small saucepan, and add basil, cilantro, lime juice, soy sauce, oregano, cumin, and coriander. Warm over low heat 3 to 4 minutes, or until hot, but not boiling. Stir avocado sauce into orzo mixture, and season with salt, if desired.
Mind Body Synergylia 