Tag: gluten free

Soy Chorizo

Soy Chorizo

Soy Chorizo

June 6, 2018
: Makes 2 cups
: Easy

Delicious,flavorful could be added to rice, tofu scramble or even tacos.

By:

Ingredients
  • 1 Block extra firm organic tofu
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1 tsp Chili powder
  • 1/4 tsp Red pepper
  • 1/2 tsp All spice
  • 1 tsp Oregano
  • 1 tsp Sea salt
  • 18oz jar sun dry tomatoes
  • 1 cup Roasted red peppers
Directions
  • Step 1 Drain, dry tofu block then crumble into a bowl.
  • Step 2 Mix the next 9 ingredients into a separate bowl. Stir to blend then set aside.
  • Step 3 In a processor or blender add tomatoes and red peppers. Blend until smooth
  • Step 4 Add spices to tofu and mix to blend. Add tomatoe pepper mixture to tofu then mix all together
  • Step 5 Cook for 10 to 15 minutes or store in refrigerator up to 3 days.
  • Step 6 Enjoy!
 
Vegan Ricotta

Vegan Ricotta

Vegan Ricotta

May 15, 2018
: Makes 2 cups
: Easy

This tofu ricotta will add the Italian flavor into any pasta dish your heart desires.

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Ingredients
  • 1 cup Raw Cashews (soak & drained)
  • 1-140z Block of organic extra firm tofu
  • 4 Garlic cloves
  • 3 tbsp Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 cup Nut Milk
  • 2 tbsp Dried Basil
  • 1 tsp Sea Salt
Directions
  • Step 1 Soak raw cashews in 1 cup of boiled water for 10 minutes.
  • Step 2 Drain tofu, dry with paper towels. Once dry crumble into a small bowl. Add basil, garlic and onion powder. Mix to blend.
  • Step 3 Drain cashews and add to blended, processor or bullet. Add garlic cloves, sea salt and lemon juice. Blend till smooth.
  • Step 4 Add cashew cream to crumbled tofu. Mix to blend.
  • Step 5 Combine with any pasta dish and enjoy!
 
Red Lentil Soup (Vegan)

Red Lentil Soup (Vegan)

Red Lentil Soup

May 4, 2018
: 6
: Easy

Creamy, flavorful and high in protein.

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Ingredients
  • 1 1/2 cups Dried Red Lentils
  • 6 cups Low Sodium Vegetable broth
  • 1 1/2 cups Carrots, chopped
  • 1 cup Red or White Onions, chopped
  • 4 Cloves of Garlic, minced
  • 1 1/2 tsp of Sea Salt
  • 1/2 tsp Onion powder
  • 1/2 tsp Coriander
  • 1/2 tsp Garam Marsala
  • 1 tsp Garlic powder
  • 2 tbsp Avocado oil
  • 1 tbsp Vegan Butter
  • 2 Bay Leafs
Directions
  • Step 1 Rinse and drain lentils.
  • Step 2 Chop carrots, onions in a food processor. Mince garlic cloves.
  • Step 3 Add oil to a medium size pot on medium low heat. Add carrots and onions to pot, sauté 5 minutes. Add minced garlic, sauté 1 to 2 minutes.
  • Step 4 Add spices, next five ingredients. Stir to blend.
  • Step 5 Add lentils then stir to blend. While mixing, add broth.
  • Step 6 Turn up to medium high heat. Once it bubbles mix again. Reduce heat to medium low. Cover and simmer 20 to 25 minutes.
  • Step 7 Place 2 cups of soup into a blender or processor to puree. Add back to pot, mix to blend. Taste, add additional salt and pepper if needed.
  • Step 8 Serve and Enjoy!
 
Cruciferous Green Leaf Salad

Cruciferous Green Leaf Salad

Cruciferous Green Leaf Salad

May 1, 2018
: 4-6
: Easy

This vibrant green oil-free salad is great for boosting energy. Creamy, crunchy with a dash for sweet is the perfect mixture.

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Ingredients
  • Salad
  • 3 cups Romain Hearts (1/2 inch shredded pieces)
  • 3 cups Cruciferous blend (red & green cabbage, kale, Brussel sprouts all shredded)
  • 2 cups shredded Carrots
  • 1 cup Walnuts (optional)
  • 1 cup Dried Cranberries (optional)
  • * All vegetables washed in water vinegar solution
  • Basil Cilantro Dressing
  • 1 cup of Raw Cashews, soaked & drained
  • 1 cup Nut milk
  • 2 tbsp Fresh Basil
  • 1 tbsp fresh Cilantro
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp of Sea salt
  • 2 Tbsp lemon juice
Directions
  • Step 1 Soak raw cashews in hot water for 10 minutes then drain.
  • Step 2 Wash and spin dry all vegetables, set aside.
  • Step 3 Light crush or chop walnuts spread on a baking sheet. Place in oven top rack on Low broil. Roast for 3 to 4 minutes.
  • Step 4 Add cashews, nut milk, garlic powder, onion powder, sea salt and lemon juice to blender, processor or bullet. Blend until smooth. Add basil and cilantro then blend to mix.
  • Step 5 Begin building salad in each individual plate. Bottom romain lettuce, cruciferous mix, carrots. Sprinkle cranberries. Add walnuts on top and drizzle dressing over salad.
  • Step 6 Serve and Enjoy!
 
Green Protein Smoothie

Green Protein Smoothie

Green Protein Smoothie

April 21, 2018
: 1
: Easy

Packed with energizing green veggies to boost your morning.

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Ingredients
  • 2 cups of Spinach *
  • 2 cups of Baby mix greens *
  • 2 cups of Kale *
  • 1/2 a Cucumber *
  • 1/2 inch fresh Ginger *
  • 1 Celery stick*, cut into 6 pieces
  • 1/2 cup frozen Mango
  • 1/2 cup frozen Pineapple
  • 1 cup of water or juice
  • 1 scoop of Plant Protein
Directions
  • Step 1 1. Wash all vegetables (I use a water and vinegar solution).
  • Step 2 2. Place spinach, baby mix greens, cucumber (cut 4 long pieces) and 1/2 cup of water/juice to NutriBullet or Magic Bullet. Blend to liquify.
  • Step 3 3. Strain liquid through a wire colander into a bowl. Set aside.
  • Step 4 4. Add kale, celery pieces and 1/2 cup of water/juice to NutriBullet. Blend to liquify. Strain through wire colander into bowl.
  • Step 5 5. Pour liquid from bowl back into NutriBullet. Add fresh ginger, frozen mango, frozen pineapple and plan protein. Blend till smooth and creamy.
  • Step 6 6. Pour into favorite cup. Enjoy!
 
Kale With Portobello Mushrooms

Kale With Portobello Mushrooms

Kale With Portobello Mushrooms

April 11, 2018
: 4-6
: Easy

Kale is the perfect greens to match up with any meal.

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Ingredients
  • 1 Large Head of Kale*
  • 1 Small Red Onion or Half of a Large Onion*
  • 1-2 Cloves of Garlic*
  • 2 Portobello Mushrooms*
  • 2 Tablespoons of Avocado or Olive Oil
  • 1/2 Teaspoon of Sea Salt
  • 1/4 Teaspoon Garlic Powder
  • A Pinch or two of Pepper (Optional)
  • * Organic Ingredients
Directions
  • Step 1 1. Rinse Kale throughly (I prefer a vinegar and water solution). Chop Kale in 2 inch pieces. Rinse Mushrooms and cut long strips about 1/2 inch thick. Slice Red Onion in half, remove and discard skin then chop vertically about 1/2 inch thick pieces. Each piece being a C shape. Smash Garlic clove once with flat side of knife then finely chop.
  • Step 2 2. Place Avocado or Olive oil in a medium frying pan on Medium heat. Add Onions and Mushrooms to pan, sauté 7 minutes.
  • Step 3 3. Add Garlic, sauté 1 minute.
  • Step 4 4. Add 1/2 Kale, toss to coat kale then add remainder of Kale and toss again. Cook 1 to 2 more minutes.
  • Step 5 5. Plate and serve immediately.
 
Califlower Fried Rice

Califlower Fried Rice

Cauliflower Fried Rice

April 10, 2018
: 4-6
: Easy

Asian inspired dish to enjoy right at home. No ordering take out tonight!

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Ingredients
  • 2 Cups Cauliflower florets*
  • 1 Cup Sweet Green Peas*
  • 1/2 Cup Chopped Red Onions*
  • 1 Tablespoon of Cilantro*
  • 1 1/2 Cups Cooked Basmati Rice
  • 2 Tablespoons of Low Sodium Soy Sauce
  • 1 Tablespoon Cooking Oil
  • *Organic
Directions
  • Step 1 1. In a medium sauce pan add cooking oil. Sauté Onions, Cauliflower 3-4 minutes. Add peas cook 1 more minute.
  • Step 2 2. Add Cooked Rice, make sure rice is a firm texture.
  • Step 3 3. Pour Soy Sauce evenly over rice. Mix from the bottom of pan upward.
  • Step 4 4. Add Cilantro mix 1 more time.
  • Step 5 5.Serve and Enjoy!
 
Scrambled Tofu with Red Cabbage, Zucchini and Spinach

Scrambled Tofu with Red Cabbage, Zucchini and Spinach

scrambled tofu with red cabbage, zucchini and spinach

February 26, 2018
: 4
: Easy

By:

Ingredients
  • 1-16oz package of organic extra firm tofu
  • 1 zucchini (dice in quarters pieces)*
  • 1 cup of shredded red cabbage*
  • 1 cup of Baby spinach*
  • 1/2 cup of slice sweet onion
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp sea salt
  • 1 tsp turmeric
  • a pinch of pepper (optional)
  • *Organic
Directions
  • Step 1 1. Drain tofu. Press with paper towels until dry to remove moisture and set aside.
  • Step 2 2. Mix together garlic powder, cumin, sea salt and tumeric in a small bowl. Set aside.
  • Step 3 3. Lightly oil skillet set to medium add onion and red cabbage saute 3 mins add zucchini saute another 3 mins.
  • Step 4 4. Crumble tofu into the pan over veggies. Add spice mixture evenly on top. Mix all ingredients together.
  • Step 5 Heat through 3 to 4 minutes.
  • Step 6 5. Serve and enjoy!