Food Plant


persian-ish marinade
October 17, 2007, 4:35 am
Filed under: Uncategorized
  • 2 cloves garlic, minced
  • heaping teaspoon ginger, minced
  • 1 small shallot, sliced
  • 1 tablespoon fresh mint, chopped (or 1 tsp dry?)
  • pinch of cardamom
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons braggs or soy sauce
  • enough water to just cover the marinating bits
  • salt and black pepper

mix it all about, add a package of seitan or tofu, chill it overnight, then grill, bake or saute.

p.s. i marinated tofu slices ideal for a sandwich, but i think it’s a good idea to cut whichever protein you’re using into cubes for shish kebab.

edit: i can’t believe i forgot to list the central ingredient, pomegranate molasses/syrup! i believe i used a 1/4 cup of it, but since i’m going from memory you better go by your taste buds. it should tasty zesty in a tomato-y sort of way without overwhelming.

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