Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
Mexican Coleslaw. Fresh, quick, delicious lunch. 1 package coleslaw mix 1/2 can black beans drained and rinsed 1 cup frozen corn, thawed 1/2 cup chopped red onion 2 Tbs chopped jalapenos 2 Tbs dried cranberries. Garlic Salt Cumin Cayenne Pepper Mexican Oregano Dressing: 1 Tbs honey (or maple syrup if vegan) 1/4 olive oil 1 tsp ACV Juice of 1/2 orange Orange zest Tapatio (a couple shakes)
Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.
Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.
Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.
1 15 oz can Garbanzo Beans
1/2 cup Peanut Butter
1/4 cup Blue Agave Syrup
1 TBS Vanilla Almond Milk
2 Tsp Vanilla Extract
1/2 Tsp Sea Salt
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Chocolate Chips
Preheat oven to 350 degrees.
Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.
Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.
Looking for a quick and easy app for Happy Hour. Here it is. Make the cashew cheese ahead of time, all you need is fresh tomato slices and basil. Want to level it up? Add some balsamic vinager and an olive oil drizzle, some goid wine. Voila!
1 cup soaked Cashews
Juice from 1/2 lemon
1/4 cup Nutritional Yeast (or to taste)
Drain and rinse cashews. Mix together with lemon and nutritional yeast in a blender or food processor. Refridgerate.
Slice tomatoes, add cashew cheese and a fresh basil leaf.
Leftovers are always awesome to make a quick and easy lunch. Last night I made Tacos so I had taco “meat”, cashew sour cream, home made salsa all on hand already. After teaching 3 fitness classes this morning, I was ready to refuel. This salad hit the spot.
Lettuce, tomato, fresh corn cut from the cob, Beyond Meat crumbles , avocado, cashew sour cream, salsa. See below for recipes and tips
Beyond Meat Taco Filling:
You can find Beyond Meat crumbles in the freezer section. I found it at my local Wal-Mart. Cook to package direction then use your favorite Taco Seasoning packet and cook to directions on packet.
Cashew Sour Cream
Soak 1 cup Cashews, 20 minutes in hot water. Drain and rinse, add to blender or food processor. Squeeze in half a lemon, add salt to taste. Blend until smooth and store in refrigerator.
I was excited when I saw another blogger post about this new Trader Joes find. It took me a few trips to TJ’s to find it in stock. Being gluten-free I have not found a replacement for gnocchi until now. It made for a quick, delicious filling lunch.
1/2 cup Cauliflower Gnocchi
9 Veggie Balls (Ikea- Gronsaksbullar)
!/2 cup frozen Green Beans
1/2 cup Tomato Sauce ( I used Summer Is Inside- Organic and BPA free)
1 tbsp. Nutritional Yeast
3 large Mushrooms sautéed with garlic, salt and pepper
I followed the package directions for the gnocchi and added the green beans and veggie balls. I put them in a non-stick pan with a 1/4 cup of water and covered with a lid and cooked for 6 min. Then I removed from heat, stirred in tomato sauce and nutritional yeast. Then I sautéed the mushrooms and added to the top.
My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.
1 1/2 cups Oat Flour (ground oatmeal)
1/2 cup Buckwheat Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1 Tbs Cinnamon
2 Tbs Chia Seed
3 Tbs Sugar (or coconut sugar or Stevia)
Dash of Salt
Mix all together in a bowl
2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes
In another bowl mix together:
3 overripe bananas, mashed
1 grated zucchini (peeled optional)
3 Tbs Maple Syrup (can sub honey if not vegan)
3 Tbs Peanut Butter (can sub any nut butter)
add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)
Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean.
Let cool slightly (the chocolate chips will be little lava pockets) and enjoy 🙂
This cheese spread is so good! A little bit of zip, creamy and cheesy. Great for sandwiches or as a veggie dip.
1/2 cup of soaked cashews
1 TBS Lemon Juice
1 1/2 TBS Nutritional Yeast
1 TBS Coconut Oil
1 1/2 TSP Chili Powder (or more to taste)
1 TSP Italian Herb Blend (dried)
UnSweetened Non-Dairy Milk (I used Almond)
Place all ingredients in a high speed blender, start with a tablespoon milk, blend, add more milk until desired consistency.
Asparagus Tomato Sandwich
Toast gluten-free bread. Spread cheese spread on each slice. Saute asparagus and green bell pepper in coconut oil over med-high heat for a couple minutes to lightly cook but retain slight crunch. Add tomato, salt and pepper. For non-vegan add salmon.