Entrees

Low-fat Vegan Scramble Recipe

Ingredients

  • 1 package extra firm tofu
  • 2 Tablespoons nutritional yeast
  • 1/2 cup shredded daiya cheese (optional)
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1 clove garlic minced
  • 1 Tablespoon soy sauce
  • 1 teaspoon spicy mustard
  • pinch of turmeric (for color)
  • 1 package sliced mushrooms
  • 2 handfuls baby spinach
  • water as needed

Directions

To make this Low-Fat Vegan Scramble recipe:

Drain and press the tofu then crumble it up into a bowl using your hands.

Add the cheese, nutritional yeast, garlic, onion powder, salt, mustard, turmeric, and soy sauce and mix well to combine.

Heat a non-stick skillet over medium heat and add a small amount of water. Saute the mushrooms for a couple minutes adding water as needed.  Then add a few handfuls of baby spinach and put the lid on the skillet to steam the spinach for 2 minutes.

Pour the tofu mixture in with the mushroom/spinach mixture and heat thoroughly. I wait until all the extra liquid has disappeared.

Top this with salsa and you have a delicious breakfast or meal anytime of the day!

 

Categories:

Breakfast Entrees

Soba Noodles in Peanut Sauce – Kid Friendly!

Ingredients

For the Sauce:

  • 2 Tablespoons peanut butter or almond butter
  • 1 Tablespoon nama shoyu (soy sauce) or tamari
  • 1 Tablespoon agave
  • squeeze of half a lime or lemon
  • 1/2 tablespoon minced ginger
  • 1/8 – 1/4 cup water, as needed for desired consistency

For the Pasta:

  • 1 package soba noodles
  • veggies of choice:

I like raw bell peppers, tomatoes, mushrooms, carrots, and celery, as well as steamed broccoli, cauliflower, or even squash. Use whatever veggies your family likes!

Directions

For the Soba Noodles in Peanut Sauce:

Boil water and add soba noodles. Cook 10-12 minutes, then drain and rinse under cold water.

While noodles are boiling, chop vegetables and either use them raw or lightly steam them.

Whisk together the sauce ingredients, or blend in blender. Adjust to taste using more/less nama shoyu and agave to get the right balance.

Mix together the noodles, vegetables, and sauce. I like to serve mine over a bed of greens or wrapped inside a larger green leaf. This recipe is loved by young ones!

If you make this with 100% buckwheat soba noodles and tamari, this recipe can be made gluten-free. It is already vegan and delicious 🙂

Categories:

Entrees

Spicy Egg & Quinoa Salad

Ingredients

  • 1 head of greens of choice, rinsed and chopped (I used romaine)
  • 1/2 cup cooked quinoa
  • 1 egg
  • 1/2 avocado
  • prepared salsa
  • Optional: goat cheese

Directions

For Spicy Egg & Quinoa Salad: Cook egg to desired done-ness in coconut oil on stove top, or poached in water. (If you leave it slightly runny, the yoke will add to the dressing.)

Combine chopped greens, cooked quinoa, and avocado in a bowl. Top with egg and salsa. Add optional goat cheese.

Categories:

Entrees Salads

Raw Peanut Sauce

Ingredients

  • ½ cup raw almond butter
  • 1 Tablespoon fresh ginger
  • ¼ cup water
  • 2 Tablespoons fresh lemon juice
  • 1/8 cup agave
  • 1.5 Tablespoons nama shoyu
  • 2 teaspoons sesame oil
  • 1 clove garlic
  • ¼ jalapeno

Directions

Blend all ingredients until smooth.

Categories:

Entrees

Raw Pad Thai

Ingredients

  • 3 cups shredded purple cabbage
  • 2 large carrots, julienned
  • 1 bunch cilantro, chopped finely
  • 1 large zucchini, julienned
  • Meat of 3 young coconuts, sliced into long, thin strips like noodles
  • 1 cup Raw Peanut Sauce
  • ½ cup chopped raw cashews

Directions

Mix cabbage, carrots, cilantro, zucchini, and coconut strips in a large bowl and toss. Serve this mixture topped with 2 to 3 tablespoons of the sauce and a sprinkle of cashews.

Categories:

Entrees

Quinoa Salad

Ingredients

  • ½ cup chopped onion
  • 2 Tbsp minced ginger
  • 1 cup quinoa
  • 1 ½ cups carrot juice (or water if you don’t have any juice)
  • 1/3 cup chopped almonds
  • 1 cup frozen edamame
  • 1 medium apple, diced
  • 1/3 cup unsweetened shredded coconut
  • water as needed for cooking

Directions

Heat a small amount of water in a  saucepan.  Sauté the onion for a couple minutes, or until translucent.

Stir in ginger, quinoa, and juice and season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until all liquid is absorbed.

While that is cooking, toast almonds in a separate pan over medium heat 3 to 5 minutes, then allow them to cool.

Remove quinoa mixture from heat, and scatter edamame on top. Cover and let it all sit for several minutes to allow the steam to heat up the edamame.

Stir apple, coconut, and almonds into quinoa mixture.

 

Categories:

Entrees