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!!***

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)

Red Curry Tofu

My mother is known for her amazing curry. When I say "known for", I mean it's literally a taste you will never forget, it will remain in your immediate food memory for the rest of your life.  You'll compare all other currys to it, you will request it every time you come over, it will become your birthday wish dinner, it will be your answer to the "if you could only eat one meal before you die what would it be?" question  you'll crave it when you're PMSing (ok maybe that's only me...) POINT IS, it's glorious. I don't have her recipe, and to be honest I'm not sure if I want it- might take away some of the magic- but I wanted to make my first attempt at this tasteful dish.

Now she does a yellow curry, I wanted to do a tomato based curry (blaze my own trail!) 

Here is my recipe I put together: though I added lots of spices as it was simmering so the measurements might be a little off. I combined two different sauce recipe concepts together- sorta followed an outline, but it's a matter of taste (Spicy vs. sweeter.) 

Ingredients:

      BULK:

• 2 full packages of Tofu
• 1 bell pepper, chopped
• 1/2 head cauliflower 
• 1 cup snap peas, chopped
  
  RED CURRY SAUCE:

• 1/4 tsp. cinnamon 
• handful fresh basil 
• 1 can coconut milk
• 1/2 can vegetable broth
• 2-3 Tbsp. minced fresh lemongrass
• 1/4 cup green onion, minced
• 1 tsp ginger, grated
• 4-5 cloves garlic
• 1 tsp. cayenne pepper
• 4 Tbls tomato paste
• 1 tbls paprika
• 2 Tbls chili powder
• 1/2 tsp. ground cumin
• 1/4 cup Cilantro, finely chopped
• 1-2 Tbsp. brown sugar
• 2 squeezed limes (juice)
• 2 Tbls curry powder (yellow)
• 1 tsp salt
• add chili sauce for spice (if needed)

1. Cut up cauliflower and place in boiling water, soften and let simmer for about 20 minutes.
2. Cut up Tofu in cubes, bake (BAKE at 400) for about 10 minutes on both sides. Just lightly brown them, just for texture.
3. Combine all the sauce ingredients into food processor (Basil, Coconut milk, Vegetable broth, lemongrass, green onion, ginger, garlic, cayenne pepper, tomato paste, paprika, chili powder, cumin, cilantro, drown sugar, lime juice, curry powder, salt) pureed into a creamy sauce.
4. Combine tofu and cauliflower with the sauce in wok on high. Bring to boil, then reduce temperature. Add bell pepper and snap peas and cinnamon. Allow to simmer for 30 minutes.
5. Cook Sushi Rice (because it's extra sticky!) 2 cups rice, 2.5 cups water. Bring to boil then allow to simmer for 20 minutes.
6. Warm up naan for 2 minutes at 400 in oven. 

VOILA. 

This fed Juan and I PLUS I have enough for a couple more meals (LOVE curry leftovers, they get better every day.) I'll probably get four more full meals out of the leftovers :)

Quinoa Salad

There are many protein options for vegans, one of my favorite is quinoa.

This is my favorite quinoa salad recipe:

Ingredients:
2 cups Quinoa
2 cups of Water
Two cucumbers (I prefer English, b/c they are crispier.)
Small box of Cherry Tomatoes
Three Shallots
2 Tbs Olive Oil
One Lemon
2 Tbs of the following fresh herbs (I never measure these out, I kinda just eyeball it.)

• Parsley
• Mint
• Cilantro

Step 1: Make quinoa (cup to cup ratio with water), you can follow your box for this: Me? I just eyeball when I feel like it's about done (10-15 mins on the stove top)

Step 2: Chop up cucumbers and seed the tomatoes (I cut these in fourths)

Step 3: Chop up your herbs ( I forgot to buy mint, so this picture is missing that ingredient.)

Again, I eyeball the amount. Harris Teeter has the Mint and Cilantro for $2.09, generously boxed up- lasts a few meals.

Step 4: pour the warm quinoa into the cucumber/tomato bowl, mix in the herbs and shallots, add one FULL lemon and 2 Tbs Olive Oil. DONE.

The addition I make to this salad was pan fried tofu, just cuz I had it left over from the night before.

If you're a Carnivore, like this one, you might add shredded chicken to this mix (boiled, shredded, soaked in lemon and cilantro then added to the salad.)

Enjoy!

Pan Fried Tofu

Most of the time when I cook my tofu I bake it, but I didn't have the time to bake this batch so I tried something new. Turned out great. Pan fried Tofu, comes out in a chicken strip type texture, very good for Chinese food, salad topping, or anything Thai. 

Step One: Cut Tofu and press in cheese cloth:

Step Two: Sprinkle salt on one side (I like sea salt the best.)

Step Three: Pour either olive oil or grade-seed oil in a saucepan, let heat and stand for a minute or two on high heat.

Step Four: Place tofu in oil and let sit on med/high heat for five minutes. (**note** don't mess with it, let it Caramelize!)

Step Five: Flip and cook other side for 3-5 minutes. This can be added now to stir-fry or topping for a salad or soaked in a marinade. It's entirely up to you!

(I made goddess salad for my dinner tonight!)

Spaghetti Squash

Some people say that the biggest question when approaching the daunting spaghetti squash creature is: cook it cut up or whole? I have been battling this creature for quite some time (especially during my gluten free days) and have finally come up with a method that works...95% of the time without frustration.

Step one: Set Oven to 375.

Step two: Fill a glass bowl with water and place your squash into the bowl, put in microwave and cook for five minutes. (This will make the rind soft enough to cut in half, otherwise GOOD LUCK.) First time I tried to cut that rind without softening it I almost chopped my fingers off...

Step Three: cut squash in half and place face down on a cookie sheet. Bake for 40 mins.

Step Four: Remove the Squash and pull our the seedy layer on top, throw that away.

Step Five: pull out the "spaghetti" and place on a olive oil greased cookie sheet.

Bake for 10 minutes at 400.

Step Six: Make some sauce. I take a can of organic Harris Teeter brand tomato sauce and mix it will basil, oregano, garlic, and thyme.

Step Seven: Add meat. I use soy chicken strips, stuck those suckers onto the George foreman for a couple mins and they were ready to go. You can choose whatever, pour the sauce over the meat and "noodles" and Voila, you have a low-carb spaghetti meal.