Saturday, February 25, 2012

Bean Sprout Pancake

This is different but I love it!!! The ginger and cayenne give it a nice kick.

2 tbsp minced ginger
1 tbsp tamari
1/8 tsp cayenne pepper
1/4 tsp sea salt
6 tbsp oat flour
1/4 cup water
1 cup bean sprouts (coarsely chopped)
1 tsp coconut oil
1 tsp sesame oil

Mix the first 6 ingredients until smooth. Add the sprouts and mix well. 
Heat the oils in a skillet on medium high. Reduce to low and pour in the batter to make one 6 inch pancake. Cook until golden on each side.
Drizzle with some balsamic syrup. Mmmmmmm

Pad Thai

A great dish. I added some sugar peas to add some colour and I love Sugar Pea!!! This recipe makes 6 servings at about 240 calories each.

9 oz rice noodles
1/3 cup tamari
2 tbsp fresh lime juice
1 tbsp agave syrup
1 tbsp tamarind paste (or use 1 tsp molasses)
1 tbsp tomato paste
3 tbsp water
1/2 tsp crushed red pepper (next time I will use more)
coconut oil
4 oz firm tofu cut into 1/2 inch dice
1 onion, chopped
4 green onions
2 garlic cloves, minced
1/4 cup fresh cilantro
1 cup bean sprouts

Cook the noodles according to package directions, drain well and rinse under cold water. Transfer to a bowl and add a bit of oil and toss so the noodles won't stick together.
In a small bowl, combine tamari, lime, agave, tamarind, tomato paste, water, and red pepper. Stir to mix well and set aside.
In a large skillet, heat 1 tsp coconut oil over medium heat. Add the tofu and stir-fry until golden brown, about 5 minutes. Set aside.
In the same skillet (add more oil if needed) stir fry onion for 1 minute. Add the green onions and garlic, stir fry for 30 seconds, then add the tofu and cook about 5 minutes. Stirring until golden brown. Add the noodles and toss to combine and heat through.
Stir in the sauce and cook, tossing to coat, adding some water if necessary. When hot mound on serving platter and sprinkle with cilantro. Garnish with bean sprouts. Serve hot.

Saturday, February 18, 2012


This dish is so good and looks great!  Next time I will cut the polenta in strips. I love the combo of avocado and mango with a jalapeno kick.

1 block of firm tofu
1 (16 oz) tube prepared polenta
Coconut oil
2 bananas, sliced lengthwise
1 cup black beans
2 avocados - sliced
1 large mango
1/4 cup diced onion
1 jalapeno pepper, seeded and minced
salt to taste

Slice the tofu and polenta and fry til brown in coconut oil. Remove and fry the bananas until crispy on the outside and soft on the inside.
Blend the black beans (add a bit of water) until thick sauce forms.
Stir the mango, onion, pepper and salt together.
To build:
polenta, black bean sauce, tofu, banana, avocado and finish with mango salsa.