Grilling or Baking Recipe
Cholesterol Free Vegan Recipe

  Soy balsamic
¼ c soy sauce
3 T balsamic vinegar
1 T agave
1 T sesame oil
¼ t cr red pepper flakes
1 clove garlic, minced




  Wine and herb marinade
1/3 c white wine
3 T white wine vinegar
T 2 shallots
1 T olive oil
1 T sugar
1 T minced garlic
1 T dry mustard powder
1 t oregano
1 t basil
1 t marjoram
Scant t salt
¼ t pepper


Apricot merinade
1 1/4 C apricot juice
3 cloves garlic
2 T soy sauce
2 T dried apricots
1 t agave

Bring to a boil then simmer until soft.

Apricot Marinade 2
2 T oil
Saute: until soft (5min)
2 shallots , chopped fine
1/4 C ginger root chopped fine
1/2 C red wine vinegar
boil until reduced to around 1/2
2/3 c soy sauce
1 C apricot preserves
salt and pepper to taste
Simmer 15 minutes.

Sesame merinade
1/4 C sesame oil
5 t vinegar
1 T sugar
3 T soy sauce
3 garlic
cr red pepper
1 t ginger
2 T sherry

Thai Satay merinade

1/2 C peanut oil
1 stalk lemongrass, minced
1 tablespoon minced garlic
1 1/2 teaspoons crushed chili peppers
1 tablespoon curry powder
1 tablespoon honey
2 T soysauce
Use with a peanut sauce
Usually soak in Marinade for 30 minutes to an hour.
Or even overnight.
It depends on how much flavor you want it to pick up,
and how dense the food is.

Less time is needed for a pressed tofu than tofu right out of the package.

Mushrooms soak up flavor fast.

Baking usually takes around 20 minutes on both sides, at 350
or for grilling/broiling at a high heat usually around 5 minutes /side

Reduce the marinade and use it as a sauce on the side