This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
- 12 oz firm tofu, cut into small squats
- 1″ piece of ginger, peeped and grated
- 1/4 c soy sauce
- 3 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
- Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
- 2 tbsp butter or oil
- 1 sweet onion, sliced thin
- 1 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.
- 1 c masarepa
- 1 c warm water
- 1/4 tsp salt
- Avocado oil
- 1 poblano, diced
- 1 onion, diced
- 1 jalapeno, diced
- 1 clove garlic, minced
- 1 15 oz can black beans, rinsed
- 1 c fire roasted tomatoes with chilies
- 1/4 c cilantro, minced
- 2 limes, quartered
- 1/4 c cotija, crumbled
Masarepa, water and salt and mix till smooth.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
Top arepas with beans, cilantro and cheese.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
Serves 4. 12 WW PP.
This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
- 1 c raw organic cashews, soaked for an hour and drained
- 6 organic medjool dates (pitted)
- 1 c organic shredded coconut
- Sprinkle of Himalayan pink rock salt
For the caramel:
- 1/2 c organic tahini
- 1/2 c agave syrup
- 1/4 c organic coconut oil or coconut butter (liquefied)
- 1 tsp vanilla extract l
- Large pinch Salt
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
- 2 lbs heirloom tomatoes, cored and cut into small pieces
- 1 quart chicken stock
- 1 tsp salt
- 1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
25 calories, 1 g fat, 1 G protein
This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.
1 c raw macadamia nuts, soaked for 8 hours
Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.
Mac & Cheese:
- 1 package zita miracle Noodles, rinsed
- 2 tsp avocado oil
- 6 oz mushrooms, chopped
- 1/2 c cheese sauce
- 1 bag baby spinach
- Nutritional yeast
- Truffle oil to drizzle
In a medium pan heat oil and sauté the mushrooms until brown.
Add noodles, sauce and spinach, cook stirring until spinach has melted.
Serve with nutritional yeast sprinkled on top and truffle oil.
These are so good and filling!
- 4 portobello mushrooms, steamed and gills scraped out
- 2 tbsp olive oil
- 1/2 c onion, minced
- 4 cloves garlic, minced
- 1 tsp thyme
- 1 c walnuts, chopped
- Salt and pepper to taste
- 1/2 tsp poultry seasoning
- 1/2 tsp paprika
- 1/4 sour cream or coconut cream
- 1/4 c parsley, minced
Preheat oven to 350.
Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.
Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.
Spoon mixture into the mushrooms, packing them tightly.
Place in a baking dish and bake 30 – 40 minutes.
Garnish with parsley and serve.