Charcuterie plates are traditionally reserved for cured meats and since I love a good challenge, I thought why not add a new twist to an old tradition?  Plants offer an abundance of flavors, colors and textures – far more than cured meats.  And, they’re great for you, too!  This intensely flavorful, plant-powered charcuterie plate makes for a distinguished party appetizer or light, tapas style snack.

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CHARCUTERIE PLATE

Vegan, gluten free

Recipe by Jentry Lee Hull inspired by The Natural Gourmet Institute

Marinated Tofu Ingredients

  • 10 oz. Extra Firm Sprouted Tofu (Wildwood Organic is the best)
  • ¼ cup rice vinegar
  • ¼ cup lemon or orange juice
  • 2 Tbsp. chili sauce or Sriracha
  • 1 Tbsp. tamari

Pickled Onion Ingredients

  • 2 spring onions, thinly sliced
  • 1 shallot or ¼ red onion, thinly sliced
  • ¾ cup rice vinegar
  • ¼ cup water
  • 1 tsp. maple syrup
  • pinch of pink Himalayan salt
  • pinch red chili flakes

Roasted Balsamic Carrot Ingredients

  • 6 large rainbow carrots, peeled and sliced into matchsticks
  • 2 Tbsp. balsamic vinegar (4% acidity is best)
  • 1 tsp. olive oil, optional
  • pinch of pink Himalayan salt
  • freshly ground pepper

Shiitake Bacon Ingredients

  • 1 lb. shiitake mushrooms, trimmed and thinly sliced
  • 1 Tbsp. liquid smoke
  • 2 Tbsp. olive oil
  • 1 tsp. pink Himalayan salt
  • pinch of freshly ground black pepper

Sautéed Shishito Pepper Ingredients

  • 1 lb. Shishito peppers
  • broth or water, for sautéing
  • pinch of pink Himalayan salt
  • pinch red chili flakes

Additional Items to serve

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Marinated Tofu Directions

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with aluminum foil.
  • Slice tofu and cut in half (on a diagonal) into triangles and transfer to a shallow, glass pyrex baking dish.
  • Whisk together marinade ingredients and pour over tofu.
  • Turn tofu to coat and set aside for 10-15 minutes.
  • Once marinated, bake at 375 degrees F for 30 minutes, turning halfway through to brown on both sides, or until crisp around the edges.

Pickled Onion Directions

  • In a mason jar, whisk together rice vinegar, water, maple syrup, salt and pepper flakes. Add sliced onions, stir, cover and let set for about an hour or more.

Roasted Balsamic Carrot Directions

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with aluminum foil.
  • Peel and slice carrots, toss in a large bowl with balsamic vinegar, olive oil, salt and pepper.
  • Transfer to lined baking sheet and bake for about 30 minutes, turning halfway through to brown on both sides, or until crisp around the edges.

Shiitake Bacon Directions

  • Preheat oven to 375 degrees F.
  • Line a baking sheet with aluminum foil or parchment paper.
  • Trim and slice mushrooms, toss in a mixing bowl with liquid smoke, olive oil, salt and pepper.
  • Transfer to lined baking sheet and bake for about 30 minutes, turning halfway through to brown on both sides, or until crisp around the edges.

Sautéed Shishito Pepper Directions

  • In a large nonstick skillet over medium-high heat, sauté Shishito peppers using water or veggie broth and turn to brown on all sides.
  • Season with salt and pepper. 

Notes

  • It’s best to prep everything a day in advance, so your onions have enough time to pickle and you’re not dealing with too much prep work.
  • All the items that need baking (marinated tofu, carrots and shiitake bacon) can be baked at the same time at the same temp.
  • Serve your ingredients in small glass jars for some eye candy.

 

Cheers,

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Thursday 6/2/16

5:30AM Sunrise Danville Womens only class – Coach Briana – Slam Down Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel – Slam Down Circuit

6AM Sunup Moraga Co-Ed class – Coach James – HIIT Thursday

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Slam Down Circuit

8:15AM Sunshine Moraga Womens only Class – Coach James – HIIT Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – Slam Down Circuit

11:00AM Cytosport Advanced Boot Camp at the Park – Coach Briana (private class)

12:00PM Cytosport Vinyasa Flow Yoga – Coach Jentry (private class)