Tofu souffle with zucchini and tomatoes.
Ingredients: 1 lb. firm tofu ½ cup soy milk 1 teaspoon turmeric 1 tablespoon olive oil 1 cup chopped zucchini 2 tablespoons chopped green onion 1 ear of corn, trim off the kernels 2 cloves garlic, minced 1 cup halved cherry tomatoes 2 cups fresh spinach leaves, chopped Instructions Preheat the oven to 350 degrees Fahrenheit. Place tofu, soy milk, and turmeric in a food processor and blend until smooth. In a saucepan, heat the oil and add the zucchini. Cook for 7-8
Tofu Scramble with Basmati Rice and Kale
Total Time 15 minutes |Prep Time 5 minutes |Cook Time 10 minutes Ingredients 1/2 lbs Tofu (firm tofu) 1 Bunch Kale (8-10 leaves, ribs removed, leaves thin sliced) 3 Cup Rice 1-2 Garlic minced 1 Tbsp Basil 2 tbsp Canola Oil or any oil 3 tbsp Soy Sauce 1/2 tsp Curry Powder (or turmeric) 1 tbsp Lemon juice Salt and Black Pepper Directions 1. Press tofu in paper towel until most water drained. Crumble or slice the tofu. Add curry powder (if using), salt and
Vegan Quesadillas with Cashew Cheese, Mushroom and Kale or Spinach
Prep Time 10 minutes |Cook Time 5 minutes| Servings 4 large quesadillas Ingredients 1/2 cup raw cashews 1/4 cup tapioca flour (also called tapioca starch) 1 tsp lemon juice 1 1/4 cup water 1 1/2 tbsp nutritional yeast 3/4 tsp sea salt 1/2 tsp garlic powder 10 - 15 mushrooms Kale or spinach 2-3 cups 8 discs of whole grain quesadilla tortillas. Instructions Soak cashews for two hours or overnight for the cashew mozzarella . You can also boil them for ten minutes to s
Farro with Mushrooms and Kale
INGREDIENTS 1 quart vegetable stock 1/2 cup mushrooms 1 ½ cups farro 2 tablespoons extra virgin olive oil Salt to taste 2 large garlic cloves, minced kale as needed. PREPARATION cook the farro in vegetable stock and Drain. Keep the water to add later on. In a pan add oil with garlic and after 2 minutes add chopped mushroom. After mushrooms are soft add the cooked Fargo and 2 hand full of kale. cook until kale is soft or cooked adding a couple of tablespoons of t
Puffed quinoa chocolate balls.
INGREDIENTS 8 dates (pitted) 2 tablespoons Cocoa Powder 4 tablespoons Maple Syrup or Agave 7 tablespoons Puffed Quinoa 2 tablespoons of hemp seeds 2 tablespoons of flax seeds INSTRUCTIONS Place all ingredients in a food processor. Pulse until they are well combined. Roll into teaspoon sized balls or use a cookie scoop. In a container add puffed quinoa and roll the quinoa ball so it get covered by dry quinoa. Can be eaten right away or chilled in the refrigerator for
