Tofu-Tastic Stir Fry

    I was never a big fan of tofu until recently. It seemed very intimidating, I mean there's silken, firm, extra firm!? Not until reading a great article on the logistics of tofu did I begin to appreciate the benefits and  all the different foods that can be made with it! There are literally hundreds of recipes from desserts or dinners that use the different types of tofu. Yesterday I made a stir fry using extra firm tofu that was AMAZING! The original recipe is from a great group of friends who wanted to make sure I was able to eat at a dinner get together. Below you will see how I made this simple dish. I hope you enjoy this recipe as much as I have!

Tofu Stir Fry

   Time: 45 minutes    Serves: 6

Ingredients:

• Extra Firm Tofu
• 2 Bell Peppers Diced (any type that you like)
• 1 Cup Frozen Broccoli
• 2 Cloves Garlic
• 1/2 Red Onion
• 1 cup cooked rice (I followed the directions on the package for cooking and substituted 1 cup of water for 1 cup v8 veggie juice)
• 1 tsp cumin
• 1 tsp turmeric 
• Soy Sauce (to taste)

Directions:

• Start by cooking the rice on your stove-top or rice cooker (the rice will take longer to cook so it's better to start it while your getting ready to saute the onion)
• Open packacge of extra firm tofu draining the water (yes the tofu is in water) and dice into bite size cubes.
• In a LARGE non-stick pan drizzle olive oil and saute the onion and garlic together for 5 minutes
• Drain tofu again and throw cubes into pan and let them cook in the mixture for 2-3 minutes
• Put bell peppers in pan to saute for 2-4 minutes then add the frozen broccoli 
• Add cumin, tumeric, and soy sauce to saute mixture
• Combine cooked rice in sauce pan with the stir fry
• Add a little bit more soy sauce to finished product.
• Stir and serve!

Garlic Spinach Pasta

With cold and flu season here getting extra vitamins and antioxidants is a must and this recipe has you covered! It's creamy with a boost of garlic that can help combat illness and vampires alike ;)

Garlic Spinach Pasta

Ingredients:

• 10 Ounces of Whole Wheat Pasta
• 1Tablespoon Olive Oil
• 1/4 Cup Minced Garlic
• 1 Cup Spinach
• 2 Cups Vegetable Stock
• 3 Tablespoons All Purpose Flour
• Salt and Pepper to taste
• 1 Tablespoon Onion Powder

Directions 

1. Bring a large pot of water to boil and cook pasta for 7-10 minutes.
2. Coat a saucepan with the olive oil and sauté the garlic and spices until fragrant, add a 1/2 cup of the vegetable stock, then add the flour and stir vigorously on high heat to create the thickness.
3. Once the flour is not clumpy add in the rest of the vegetable stock and whilt in the spinach.
4. Once the spinach is wilted add the rest of the vegetable stock. 
5. Add the pasta to the sauce and mix well.

Eggless Broccoli Quiche

This recipe has changed my life! Well not in an exponential way but it's definitely a delicious addition to my recipe book! I adapted the original recipe to my needs, I am not the original writer.



Eggless Broccli Quiche

Ingredients 

• 3 Tablespoons Olive Oil
• 2.5 Cups Chickpea Flour
• 3 Cups Water
• 1 Cup Cooked Chopped Broccoli 
• 1 Teaspoon Sea Salt
• 1-2 Cloves Garlic
• 1Teaspoon Parsley 
• 1 Teaspoon Basil
• 1Teaspoon Oregano 
• 1Teaspoon Onion Powder

Directions

• Pre-Heat oven 450 degrees
• In a large bowl whisk all of the ingredients excrot for the broccli
• GREASE A MIFFIN TIN VERY WELL!
• Fill the muffin tin a little over half full
• Bake in oven for 15 minutes
• Crack the oven door to let out steam and bake for an additional 12 or so minutes
• Let cool for about 10 minutes before taking out of muffin tin and setting on a wire rack.

Black Bean Avocado Brownie

I know what you're thinking, that a black bean avocado brownie sound like a terrible dessert option. You couldn't be more wring! These brownies are rich, soft, and nutritional without tasting like a bean, just try it out and you'll see!




Black Bean Avocado Brownie

Ingredients:

• 1 Tablespoon flaxmeal mixed with 3 Tablespoons water
• 1 Can black beans drained
• 1/2 Avocado
• 1 Tablespoon vanilla
• 1 Teaspoon applesauce 
• 1/2 Cup brown sugar
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon baking powder
• 1/3 Cup cocoa powder
• 1/3 Cup vegan chocolate chips
• 1/4 Cup coconut shreds

Directions:

Pre-Heat oven to 350 degrees
Combine all ingredients except chocolate chips and coconut in a blender and blend until smooth.
Fold in chocolate chips to blended batter.
Fill cupcake tin 1/3 of the way full and speinkle the coconut shavings on top.
Cook between 20-30 minutes.
Let cool and enjoy!