ADOBO TOFU STEAKS and GRILLED POLENTA with AVOCADO and ORANGE SALSA
 (Holly Rudin-Braschi)

CHOCO-BERRY POWER BUZZER

all recipes below

B-BQ SAUCE

Mix well

BARBEQUE VEGETABLE PITA (Regina)

1.      Cut the pita bread in half, cover, and warm in the oven or microwave.

 2.      In a medium skillet, place the mushrooms, squash and zucchini in the heated olive oil and 2 Tb. water and sautÈ for 3 to 4 minutes, stirring frequently.  Do not overcook the vegetables.  Add the BBQ sauce, salt and pepper and stir until the vegetables are coated.  Remove from the heat.

 3.      Remove the pita pockets from the oven.  Sprinkle grated cheese in each half, followed by vegetables.  Top with fresh lettuce and tomatoes.  Serve immediately.

 Serves 4

Ingredients:

- 4 pita pockets
- 1 1/2 cups portobella mushrooms, sliced
- 2 yellow crookneck squash, sliced
- 2 medium zucchini, sliced
- 3 Tb. olive oil
- 3-4 Tb. BBQ sauce
- Salt and pepper
- 4 to 6 ounces Mexican 4 cheese combination
- Fresh lettuce, shredded
- Fresh tomato, diced

ADOBO TOFU STEAKS and GRILLED POLENTA with AVOCADO and ORANGE SALSA
 (Holly Rudin-Braschi)

Method:

1. Preheat the grill to the highest setting.

2. Make the Adobo marinade. In a blender, puree the cider vinegar, orange juice concentrate, chipotle chili, garlic, tomato paste, cinnamon, oregano, pepper, cumin, and salt. 

3. To marinate the tofu in the Adobo marinade:  Slice the tofu into 8 (1/2-inch) thick steaks.  Pour the marinade into a shallow dish or shallow, airtight  container large enough to accommodate all of the tofu pieces in one layer.

Place the tofu in the marinade and turn it so all sides are coated with the marinade.  Cover tightly and refrigerate for 20 minutes (or up to 48 hours).

4. Slice the polenta into 1/2 inch thick slices and coat them with the Adobo sauce. Spray each slice of tofu and polenta lightly with cooking spray. Grill the polenta and the tofu on high heat for about 7 minutes on each side until grill marks appear.

5. To serve, put two tofu steaks and two pieces of polenta on each of 4  dinner plates.  Spoon 1/4-1/2 cup salsa over the tofu then garnish with a  dollop of sour cream and a sprig of fresh cilantro (optional). Serve immediately.

Avocado Salsa
- This recipe can be made up to 3 days in advance.
- Makes 3 cups, or, 12 (1/4-cup) servings

Method:

1. In a 2-quart mixing bowl, use a rubber spatula to mix the avocado, orange, tomatoes, green onion, cilantro and chili peppers.

2. In a 1 cup bowl or measure, mix the sugar and lime juice.

3. Pour the lime mixture over the salsa and fold in with the spatula. Allow to chill in the refrigerator for at least 20 minutes before serving.

This unusual menu is excerpted from Holly Rudin-Braschi's book "Grill Power" (QVC Publishing, 2000) To order a copy call QVC Publishing at 1-800-375-0889

or log onto: www.grillpower.com

- 1 pound extra firm tofu
- 1 (16 oz.) log ready-to-eat plain polenta

 for the Adobo Marinade:  (Makes 1 cup)
- 3 Tb. cider vinegar
- 3 Tb. frozen orange juice concentrate, thawed 
- 1 whole canned chipotle chili with sauce, about 1 tablespoon
- 1 Tb. pressed fresh garlic
- 2 Tb. tomato paste
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cumin
- 1/2 teaspoon salt
- Canola oil spray or fat-free cooking spray

Garnish:  Low-fat or nonfat sour cream

Avocado Salsa Ingredients:

- 1 cup diced avocado
- 1 cup diced navel orange 
- 1 cup, seeded, diced ripe tomatoes 
- 1/3 cup thinly sliced green onions
- 1/3 cup finely chopped fresh cilantro leaves
- 1/4 cup canned diced green chili pepper or jalapeno pepper
- 1 teaspoon granulated sugar
- 3 tablespoons fresh lime juice 

Garnish: Fresh cilantro leaves

CHOCO-BERRY POWER BUZZER

Method: Place all ingredients into your blender in the order above.  Blend until smooth.  This drink refrigerates well in an airtight container up to three days.  If ingredients separate while in the refrigerator, blend again or shake well before serving.  

The following text and recipe is excerpted from Holly Rudin-Braschi's Feasting in the Fast Lane class "Feasting for Energy and Maximum Health"

copyright © Holly Rudin-Braschi 1997. For information about Holly's classes, visit her on the web at feast4u.com.

Ingredients:

- 2 cups pineapple-orange, or
pineapple-orange-strawberry juice  
- 3 tablespoons Ghiradelli ground chocolate 
- 1 (12.3 ounce) package silken tofu
- 2 cups frozen mixed berries
-  1 to 2 tablespoons seedless raspberry (all fruit) jam
- 1 cup banana slices 
(1 medium banana)
- 2 tablespoons toasted wheat germ (optional)

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