A Vegetarian Meal that will Impress your Friends

Chili Lime Glazed Tofu with Coconut Black Rice and BroccoliAs the weather starts to get warmer, I start to want to eat healthier. The longer days remind me of the summer nights of my childhood where we'd eat dinner outside. Living in NYC eating outside is a complete luxury (thank you tiny balcony or shared roof deck), but one that I like to do often. What will make it even better this year are the recipes that Pravassa was lucky enough to score from Chef Melissa Petitto.

So get ready to wow your dinner party with 3 vegetarian recipes that will melt in your mouth! All recipes yield 4 servings so multiply if you're inviting the neighborhood. Now the trick is getting Ms. Petitto, who has a packed NYC schedule, to come over and cook them. - L.S.

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Chili Lime Glazed Tofu
INGREDIENTS:
1 package x-firm tofu
½ inch piece fresh ginger, peeled and finely chopped
2 each clove garlic, crushed and finely chopped
2 each limes, zested and juiced
1 teaspoon chili flakes
2 teaspoons sesame oil
2 tablespoons honey
2 tablespoons soy sauce or tamari
2 tablespoons siracha (hot sauce)

PREPARATION:
1. Squeeze Tofu free of water, cut into 8 pieces and then cut in half diagonally
2. Combine honey, lime juice and zest, siracha and garlic in a shallow dish. Add tofu and allow to marinate at room temperature for 2 hours or overnight.
3. Add sesame oil to a nonstick skillet over high heat. Reserve extra sauce. Add tofu and allow to for a crust on each side, 5 minutes per side. This can be done ahead of time. Reheat in a 400° oven for 10 minutes or until warmed through.

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Coconut Black Rice with Cilantro
INGREDIENTS:
¼ cup chopped cilantro
1 cup vegetable stock
1 cup black rice
1 can lite coconut milk
1 teaspoon sea salt
1 teaspoon cumin
1 each garlic clove, chopped

PREPARATION:
1. Combine rice, coconut milk, vegetable stock, cumin and garlic in a medium saucepan.
2. Bring to a boil, lower heat and simmer for 20 minutes.
3. Turn off heat and allow to sit covered for 5 minutes.
4. Fluff, stir in cilantro and serve.

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Bragg’s Roasted Broccoli
INGREDIENTS:
4 cups broccoli florets and trimmed stalk
2 tablespoons Bragg’s (liquid amino acids)
1 teaspoon freshly ground black pepper
pan spray

PREPARATION:
1. Preheat oven to 400°.
2. Line a sheet pan with foil and spray the foil.
3. In a large mixing bowl, combine broccoli, Bragg’s and pepper. Arrange in a single layer on the prepared sheet pan.
4. Bake for 15 minutes or until dry and crispy.