1/2 Package extra firm tofu, drained and pressed
1/2 cup corn
1/4 white onion, diced
1 clove garlic, diced
1 thai bird’s eye chili pepper, diced
2 tbsp Chili Pepper
1 tbsp Cayenne Pepper
1/4 cup lite soy sauce
Sriracha to top (optional but recommended)
Heat oil in a non-stick pan on stove. Add tofu, and use potato masher to crumble tofu into small bits. It should resemble scrambled eggs. Let the tofu cook on its own for a bit (it takes a while to get all of the water out), then add the onion, garlic, chili peppers, corn, spices, and soy sauce. Cook until onions are transparent and tofu is browned. Place in lettuce and top with sriracha.
This easy no-bake recipe only contains a few ingredients and is a healthier, tasty alternative to a regular brownie!
1 cup oats
1 cup almonds (or walnuts)
2 cups raisins (or dates)
1/4 cup cacao
1 tablespoon melted coconut oil
pinch of salt
1-2 tablespoons ground coffee beans (optional but recommended)
Put everything in your food processor and process until it is all broken down and starting to stick together. Press a bit together with your fingers and see if it holds or crumbles. If it holds – press into a lined baking pan. Put the baking pan in the fridge for 30-60 minutes, then cut and serve.
Pickling is one of the oldest forms of food preservation, discovered at the dawn of civilization, thousands of years ago in Mesopotamia.
2.5 lbs pickling cucumbers (fresh or market)
1 lb white onion, thinly sliced
1/4 cup pickling salt
1-1/4 cup white distilled vinegar
1 cup apple cider vinegar
2-1/4 cup sugar
1 tbsp mustard seeds
1 tsp crushed red pepper flakes
3/4 tsp celery seed
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 tsp tumeric
Rinse cucumbers. Slice. Place in large bowl. Add sliced onions and pickling salt. Stir in so salt is evenly distributed. Cover with thin towel, then cover towel with ice. Refrigerate for 4 hours. Discard ice. Rinse thoroughly, drain, and rinse again.
In large pot, place vinegar, sugar and all spices. Bring to a boil. Once sugar has dissolved, add cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band. Refrigerate.
Just thought I’d share one of my all-time favorite summer dishes that I enjoyed yesterday.
Fresh tomato, vegan mozz, olive oil.
If you’re short of fresh basil, just drizzle over a concoction of olive oil, dried basil, salt and pepper.
My hot portugal peppers came in beautiful and plentiful this year. Here is what I’ll do with them.
8 small red chiles
1 cup extra virgin olive oil
½ cup red wine vinegar
2 cloves minced garlic
1 pinch of salt
red pepper flakes (optional, if you like it hotter)
Remove the stems from the peppers and discard. Place all ingredients (including seeds) in a food processor and puree. Pour the mixture into a small glass jar and let steep for at least 24 hours, preferably a week in the fridge.
This recipe is INSANELY hot — the habaneros reside inside of the tofu as a spicy surprise.
one package tofu, extra firm
1 package loose spinach
1/2 red onion, finely diced
Slice tofu. Make incisions and insert slivers of habanero. Cook in an oiled pan over medium heat until tofu browns.
Sweet Chili Thai Sauce:
1 cup water
1 cup rice vinegar
1 cup sugar
2 tsp minced ginger
1 tsp minced garlic
2 tsp minced hot chile pepper
2 tsp ketchup
2 tsp cornstarch
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool.
This recipe is simple, hearty, healthy, and makes for an easy clean up!
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.