Citrus-Rosemary Marinade

 
2/3 cup lemon juice
1/2 cup orange juice
1/3 cup Rosemary and Garlic Infused Oil or olive oil
1/4 cup tamari or soy sauce
2 T. freshly chopped parsley
1 T. freshly chopped rosemary
2 t. garlic, minced
1 t. grated lemon zest
1/2 t. salt
1/8 t. freshly ground black pepper
 

In a small bowl, place all of the ingredients, and whisk well to combine. Use as a marinade for vegetables, tofu, or tempeh, or to saute vegetables, or to add flavor to grains or pasta. Stores in an airtight container in the refrigerator for 5-7 days.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett