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.

Mini Key Lime Pies

OH MY!!! So very good.

1/2 cup pitted dates
1/4 cup oats
1 tbsp. ground flaxseed
coconut oil, melted

1/2 cup raw cashews (soaked for 4 hours and then drained)
1/4 coconut milk
2 tbsp. coconut oil (melted)
3 limes (1/4 cup juice and 1 tsp zest)
1/4 cup maple syrup
pinch of salt

Line 5 muffins tins with paper liners.
In a processor blend dates until you are able to form a ball with it. Add in oats and flaxseed, pulse until combined Add coconut oil 1 tsp at a time if needed to make a stickier/wetter crust.
Distribute date crust mixture evenly among paper liners. Use clean fingers to press the mixture into each liner. Place in freezer to firm up while making filling.
Add all the ingredients to the processor and process until smooth. Add more maple syrup if needed.
Take muffin tins out of the freezer. Pour filling into each of the liners. Garnish with lime zest. Cover loosely with plastic wrap and place back in the freezer Freeze until solid.
Remove from the freezer for 10 minutes to thaw before serving.

Spinach Artichoke Quinoa Casserole

Found another great recipe site. Cookingquinoa.net  I had to make a few changes to make this dish vegan but WOW it sure turned out great.

Ingredients

• 2 'ener G' egg replacement
• 1 ¼  silken tofu
• ¾ cup veganaise
• 1 tablespoon Dijon mustard
• 1/8 – ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• 1 yellow onion, chopped fine
• 6 ounces chopped baby spinach
• 4 cloves garlic, minced
• 14.5 ounces water packed artichokes, chopped
• 4 cups cooked quinoa
• nutritional yeast

Instructions

1. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with olive oil.
2. In a blender, mix together the first 7 ingredients.
3. Spray a skillet with olive oil. Add onion and cook for 8 minutes. Add garlic and spinach and cook until spinach is wilted. Add artichokes and quinoa and cook for 5 minutes. Remove from heat and add to the tofu mixture. Stir well and transfer to the prepared baking dish. Sprinkle with nutritional yeast and cover with foil.
4. Bake for 30 minutes. Remove foil and bake for 30 minutes longer. Serve warm.

Beefless tips chow mein

I am in love with Gardein Products. I bought some Beefless Tips and looked on their website www.gardein.com for a recipe. I chose the chow mein. OH WOW I love it.

Prepare and wash all your veggys and then this recipe goes together quickly. It is so good. I used rice noodles instead of chow mein noodles.

ingredients

• 6 oz dry chow mein noodles ( or vegan option)
• 1 tsp sesame oil
• 1/3 cup veggie broth
• 1/4 tsp red chili flakes
• 1 tsp ginger, minced
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1/4 tsp pepper
• 2 Tbsp cooking oil, divided

• 1 pkg gardein beefless tips
• 2 cloves garlic, minced
• 1 carrot, sliced into matchsticks
• 1 cup snow peas, sliced in half
• 1 cup shitake mushrooms, thinly sliced
• 1 large bok choy, thinly sliced
• 2 green onions, sliced
• to taste sesame seeds (optional)
• to taste bean sprouts (optional)

preparation

In a large saucepan, cook chow mein noodles according to package directions. rain, toss with sesame oil; set aside.

In a small bowl, combine veggie broth chili flakes, ginger, soy sauce, rice wine, and pepper; set aside.

Heat wok or large skillet over medium-high heat. Add 1 Tbsp cooking oil, swirl to coat wok or pan, and add gardein beefless tips. Cook for 3 to 4 minutes on each side until well caramelized and crispy. Remove and set aside.

Add remaining 1 Tbsp oil and swirl to coat work or pan. Add garlic, carrots, snow peas, and shiitake mushrooms; cook 2 minutes, stirring often. Stir in bok choy and green onions; cook 1 minute. Add noodles, beefless tips, and soy sauce mixture; cook 1 minute. Garnish with sesame seeds and bean sprouts, if desired

Gardein Turk'y

 

Comfort food. Mashed potatoes, gravy and Gardein Turk'y Cutlet. This is soooo good. Thank you Gardein for making such amazing products!!!!!!

Breaded "shrimp"

These are great!!!  Love them!

10 medium shiitake mushroom tops, sliced in half (for a more shrimp look, cut out a half moon middle)

 

For Beer Batter

1/2 c. gluten-free flour mix of choice

1/4 c. gluten-free beer (or soda water)

 

For Breading

3/4 c. breadcrumbs (I used gf panko but use whatever you got)

1/4 tsp. dried basil

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1/4 tsp. salt

1 Tbsp. olive oil

Instructions

1.Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.

2.In a shallow bowl, combine the flour and beer together and whisk until it makes almost like pancake batter. You can add more beer or flour by the tablespoon if needed to ensure you get the right consistency.

3.Place the bread crumbs, herbs, and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.

4.Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.

5.Place onto a baking sheet until all are completed.

6.Bake for 7-10 minutes until one side is nice and brown. Flip them over to bake the other side. (Welcome that heat bath!)

7.Bake another 7-10 minutes or until beautifully golden brown. Cooking times will vary from oven to oven.

8.Sprinkle with salt once out of the oven and while still piping hot.

 

Notes

Serve with lemon wedges and cocktail sauce for dipping.

Makes 20 "shrimp" pieces.