2 large zucchini, diced
2 scallion stalks, sliced
1 garlic clove, minced
1/8-1/4 tsp jalapeno, diced finely
1/3 c. green bell pepper, diced
6-7 dried pineapple pieces, diced into small chunks
4-5 Tb plain soy yogurt
1 Tb lemon juice
2 Tb dried basil
walnut pieces
black pepper to taste
Mix everything together, except the nuts. Sprinkle with walnuts when serving and serve with avocado slices. Easy and tasty!
Friday, April 25, 2008
Friday, April 11, 2008
Fiesta Tofu Scramble Wraps
1/2 c. onion, chopped
2 cloves garlic, minced
1/4 c. vegetable broth
1 package of extra firm tofu, drained and pressed to squeeze out water
2 tsp turmeric
2 tsp paprika
2 Tb dried oregano
2 Tb nutritional yeast
1 Tb olive oil
1 c. Hot Just Veggies, re-hydrated with hot water and drained
large whole wheat tortillas
optional: 1/2 c. black beans, guacamole, or diced fresh tomatoes
Saute onion and garlic with vegetable broth in a large saute pan until almost, but not quite tender. Crumble tofu into the pan, and cook until thoroughly heated and begins to brown. Add spices and incorporate into the tofu mixture. Add the Hot Just Veggies (and add black beans if desired) to the pan, and cook everything until heated. When ready to serve, drizzle the olive oil over the tofu scramble. Fill a tortilla with tofu scramble and add guacamole or diced fresh tomatoes, if desired. Roll up and enjoy!
2 cloves garlic, minced
1/4 c. vegetable broth
1 package of extra firm tofu, drained and pressed to squeeze out water
2 tsp turmeric
2 tsp paprika
2 Tb dried oregano
2 Tb nutritional yeast
1 Tb olive oil
1 c. Hot Just Veggies, re-hydrated with hot water and drained
large whole wheat tortillas
optional: 1/2 c. black beans, guacamole, or diced fresh tomatoes
Saute onion and garlic with vegetable broth in a large saute pan until almost, but not quite tender. Crumble tofu into the pan, and cook until thoroughly heated and begins to brown. Add spices and incorporate into the tofu mixture. Add the Hot Just Veggies (and add black beans if desired) to the pan, and cook everything until heated. When ready to serve, drizzle the olive oil over the tofu scramble. Fill a tortilla with tofu scramble and add guacamole or diced fresh tomatoes, if desired. Roll up and enjoy!
Indian Bean and Sweet Potato Saute with Apricots
4 medium sweet potatoes, diced
3/4 c. green bell pepper, diced
2 cloves garlic, minced
3/4 c. onion, diced
1 c. frozen spinach, thawed
1 15 oz can red kidney beans, rinsed and drained
1 c. Just Apricots (freeze dried apricots)
1 c. soymilk
1 Tb olive oil
1 tsp each of paprika, cumin, and turmeric
1 Tb cinnamon
1 tsp cayenne pepper, ground
crushed red pepper, optional
Steam sweet potatoes (add a little water) in the microwave until cooked. Saute bell pepper, garlic, and onion in a large saucepan until slightly softened and onion is translucent. Heat kidney beans in the microwave until warmed, then combine kidney beans, spinach, and sweet potatoes into the saucepan. Add the apricots, soymilk, olive oil, and spices, and mix until well combined. Heat on medium low until thoroughly heated. Serve with couscous or pita bread.
3/4 c. green bell pepper, diced
2 cloves garlic, minced
3/4 c. onion, diced
1 c. frozen spinach, thawed
1 15 oz can red kidney beans, rinsed and drained
1 c. Just Apricots (freeze dried apricots)
1 c. soymilk
1 Tb olive oil
1 tsp each of paprika, cumin, and turmeric
1 Tb cinnamon
1 tsp cayenne pepper, ground
crushed red pepper, optional
Steam sweet potatoes (add a little water) in the microwave until cooked. Saute bell pepper, garlic, and onion in a large saucepan until slightly softened and onion is translucent. Heat kidney beans in the microwave until warmed, then combine kidney beans, spinach, and sweet potatoes into the saucepan. Add the apricots, soymilk, olive oil, and spices, and mix until well combined. Heat on medium low until thoroughly heated. Serve with couscous or pita bread.
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