Wednesday, July 24, 2013

Tofu Tacos

This is an adapted version of the "Fish Tacos" in T25.

YUMMY!!


Tofu:
(in bowl mix)
1 t olive oil
2 Squeezed Limes
1 t Cayenne pepper
1 t Chili pepper
1 T corn starch
Cut tofu into 1/2 inch tiny cubes, roll them in the bowl of lime sauce and put into frying pan. It's optional whether you put olive oil in the pan, if you really don't want oil you can spritz some more lime juice in there, but they cook better with about 1 t of olive oil heated in the pan.

Cabbage:
(in bowl mix)
1-2 squeezed Limes
a "few drops" of agave nectar (I can't use honey as a vegan, but that if you DO eat honey, you can totally use that.)
a "dash" of salt

Thinly cut cabbage into "slaw slivers," as I tend to call them, and toss into frying pan. Heat the cabbage enough to soften the texture a bit while still leaving a "crunch.

Toppings:
MANGO (this is what MADE the tacos)
Cilantro
Red Onions
Avocado
***(optional, my dad put 10 calorie salsa on his to add a little extra kick)***

These are all wrapped up in little corn tortillas. The band I use is 45 C a piece, so I ate 3 Tacos the calorie total came out to about 350 calories.


**the yellower the corn tortillas the "chalkier" the texture so you need to make sure to wrap them in very damp paper towels and place in microwave for 45 seconds!!***


Thursday, July 18, 2013

Mango and Black Bean Salad

This is a delicious and almost entirely raw food meal (and most def VEGAN.)



For the Salad:
3 Ripe Mangos
2 Cups (fresh) Pineapple (or two cans)
1 English Cucumber (or 2 seeded regular cukes)
1 finely chopped Red Pepper
1/4 C Cilantro
Handful of chopped Fresh Mint
2-4 finely sliced Green Onions
1 can Black Bean (drained and rinsed)
1 almost ripe Avocado (want it to be a little firm so it doesn't get mushy in the salad)
A few small-cut Kale leaves
1 cup Quinoa (remember 2 cups water to 1 cup Quinoa, place both in pan, bring to boil, remove from heat and cover.)

***Optional: Strawberries, Kiwi, or Papaya all could be added.

Mix ingredients in bowl, add dressing, mix again, and voila!! Heat up a few corn tortillas and you've got it made, feeds 4.

Salad dressing:

3-4 TBL Olive Oil
2 TBL Honey (or Maple Syrup for Vegans)
4 squeezed Limes, juice
2 TBL Tarragon Wine Vinegar 
Pinch of salt
*1 TBL Chili Powder (sounds like a lot, but when you mix it with the sweet fruit it subdues the level)