Spinach Wrap

OH WOW the dressing is absolutely amazing. These wraps are stuffed with veggies and very satisfying Yum Yum Yum

 

 

 

 

Ingredients

For the dressing:

• ¼ cup hoisin sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• roasted sesame seeds (optional)

For the wraps:

• 1 tablespoon extra virgin olive oil
• ½ container extra firm tofu; drained, rinsed, pressed with paper towels and sliced into 1-inch thick slices
• 2 large sized whole wheat soft tortillas
• 1 carrot, peeled and julienned
• 1 cucumber, julienned
• ½ red bell pepper, thinly sliced
• red cabbage , thinly sliced
• 3 cups fresh spinach leaves
• 2 cups alfalfa sprouts
• Sriracha sauce (optional)

Instructions

For the dressing:

1. Using a small bowl, whisk together the hoisin sauce, honey and sesame oil. Taste and adjust ingredients as needed. Sprinkle on some sesame seeds and set aside.

For the wraps:

1. Using a large pan, heat the olive oil over medium-high heat. Add the tofu slices and cook on each side until nicely browned and crispy, for about 5 minutes on each side. Remove from pan and slice into strips.
2. Working with your whole wheat tortilla on a clean, flat surface (you can also warm up your tortilla if preferred) lay in the tofu strips and all of the cut veggies, starting with the carrots, cucumbers, red bell pepper strips and red cabbage. Next, lay the spinach on top and add the alfalfa sprouts on the side. Add the dressing on top and roll the tortilla closed, starting from one end and rolling to the other end. Slice and serve with extra dressing on the side and sriracha sauce for a kick.

Carrot Fries - oh my

I served these with some veganaise mixed with a bit of lemon juice. Delish!!!!  Try to cut them the same length so they cook evenly.
Bake them as long as possible, but don't burn them.

Ingredients

• 3 Large Carrots
• 1 Tablespoon Olive Oil
• ½ teaspoon Chili Powder
• 1 teaspoon Thyme
• ½ teaspoon Salt
• Couple Grinds of Pepper

Instructions

1. Preheat oven to 400F (200C).
2. Peel and chop your carrot in to fry like shapes.
3. Put the carrot fries in a big bowl and add the olive oil and your spices, and then stir or toss to coat, making sure each fry is evenly coated in the oil spice mix.
4. Dump the fries onto a baking dish and arrange them so they all fit without any of the fries overlapping. It's best if they aren't touching each other too so there is lots of air around each fry to help get them crispy.
5. Bake for 30-40 minutes, taking them out every now and then to flip. They are done when the edges are brown.

 

Tofu Dressing

I love this salad dressing. Works great as a dip with fried tofu too.

1 tbsp. peanut butter
3 tbsp. balsamic vinegar
1 tbsp. lemon juice
12oz soft tofu
3 tbsp. maple syrup
2 cloves garlic
1 tbsp. Dijon mustard
Blend well. I added some tamari and a bit of soy milk to thin it out.

Peanut Butter Balls

 



 

You can never go wrong mixing chocolate and peanut butter!!

From "Oh She Glows"

Ingredients:

• 1 cup 100% natural peanut butter (smooth or crunchy)
• 3.5-4 tablespoons pure maple syrup, to taste
• 2 tablespoons coconut flour
• 1/4 tsp fine grain sea salt, to taste
• 6 tablespoons gluten-free rice crisp cereal
• 3/4 cup dark chocolate chips
• 1/2 tablespoon coconut oil

Directions:

1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
3. Add salt to taste and stir in the cereal.
4. Shape into small balls (I made about 17).
5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
6. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
7. Place balls in the freezer for around 6-8 minutes until mostly firm.
8. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a "sophisticated" design like the baking diva you are.

ASIAN TOFU

This recipe is SO GOOD!!!

• 1¾ pounds firm organic tofu
• 1 tablespoon extra virgin olive oil
• cornstarch to dust the tofu
• 3 tbsp vegan butter
• 3 tbsp vegetable broth
• 12 small shallots (12 ounces) thinly sliced
• 1 tsp crushed red pepper
• 1 garlic clove, crushed
• 3 tbsp chopped fresh ginger
• 6 tbsp soy sauce (you can combine sweet & light or just go for the traditional)
• 1/2 tsp sesame oil
• 2 tbsp maple syrup
• Fresh ground black pepper
• green onion, sliced

Instructions

1. Heat the olive oil in a large non-stick pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off excess, then add to the hot oil. Saute them in batches until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
2. Remove the oil from pan and melt the butter and 3 tablespoons vegetable broth. Add the shallots, chiles, garlic and ginger. Saute on low to medium heat for about 10 minutes, stirring occasionally until the ingredients are soft. Next, add the soy sauce, sesame oil, syrup and fresh ground black pepper and stir.
3. Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.
4. I served it with rice noodles and stir fried veggys.

Dinner - tofu, rice and yum

This has to be the best tofu I have had. Marinade it the night before. I got this recipe from Fitness Blender WOW and thanks.

6 oz tofu
1/2 cup sliced onions
1 tbsp. olive oil
1/2 tbsp. minced garlic
1 tbsp. lemon juice and lemon zest

Marinade the tofu (cut in cubes) in this mixture over night.

1 cup cooked rice
1 cup steamed broccoli
salt and pepper to taste

Sauté tofu when a bit brown add rice. Cook for a little while then add the steamed broccoli. Add a little  tamari if you want for an extra flavour boost. Yum Yum

Spanakopitas

Oh so very good! and really easy to put together.

lots of chopped fresh spinach
1 Tbsp olive oil
2 onions, chopped
1 bunch green onions, finely chopped
1/4 cup chopped fresh parsley
2-3 heaping Tbsp. nutritional yeast
salt and pepper for taste
1/2 pound tofu crumbled, plus 1 Tbsp miso paste
1/2 pound phyllo pastry
1/4 cup olive oil

Heat 1 Tbsp olive oil, and saute the onions and scallions. Add spinach and parsley, and cook for five minutes, stirring constantly. Remove from heat, stir in tofu. Add nutritional yeast, salt and pepper to your taste (this is the filling, so just see how you want it to taste).
Cut phyllo into long strips, about 3 1/2″ by 12″–basically cut the sheets in thirds and stack the strips into a single pile. Keep the extra phyllo covered with wax paper and a damp towel, as it dries out unbelievably fast!! Peel off two strips and lay them down together and cover up the extra phyllo.  Brush a layer of olive oil on the first strip. Put a spoonful of the spinach mixture in one corner, and fold it in triangle folds (like you fold a flag) until it is closed. Brush the last corner with olive oil to close it up.

Put triangles on a sheet brushed with oil, and brush the tops very lightly with olive oil. Bake at 350 until golden, about 20 minutes. Serve hot or cold.