Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu

1 tbsp sesame oil 

1/4 cup tamari 

3 tbsp maple syrup

2 tbsp almond butter (or peanut butter)

2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil

1 lb green beans, trimmed

1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.

3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 

5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 

6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.

7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.

8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.

9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 

https://minimalistbaker.com/almond-butter-tofu-stir-fry/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Avocado Cilantro Dressing

Yield: 1/2 cup

1 small ripe avocado

1 cup cilantro

juice of 2 limes

1/3 cup olive oil
1 tbsp maple syrup

1/4 tsp cumin

1/4 tsp salt 

water to thin

1. Add all ingredients except the water to a blender. Process until smooth.
2. Add water to thin and scrape down sides as needed.
3. Leftovers store well in a covered container in the fridge for up to several days.


https://minimalistbaker.com/mexican-quinoa-salad-cups-with-creamy-cilantro-lime-dressing/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Soba Noodle Salad with Mushrooms and Kale

Yield: 2-3 servings

1 box of buckwheat soba noodles
1 tbsp coconut oil

1 small head of broccoli, cut into florets

8 crimini mushrooms, sliced

1/2 bunch of black kale, stems removed, roughly chopped
2 tbsp sesame seeds

Dressing:

2 tbsp almond butter

2 tbsp tamari 

1 tbsp coconut cream

1 tbsp coconut sugar

1 tsp ginger, grated

1/4 cup water

1. In a medium pot, cook the soba noodles according to the box instructions. Drain, rinse in cold water, and set aside.

2. In a pan, heat the coconut oil over medium-high heat. Add the broccoli, mushrooms, and kale and sauté until just cooked.

3. Meanwhile, prepare the dressing. In a jar with a lid, add all the ingredients and shake until combined.
4. Pour the dressing onto the veggies, and then add the cooked noodles and heat until warm.

5. Top with sesame seeds before serving.

http://thepurelife.ca/15-minute-soba-noodle-bowls/

Coconut Lime Energy Bites

Yield: 16

1/2 cup almonds

1/2 cup cashews

1 1/2 cups medjool dates, pitted

zest and juice from 3 limes

1/2 cup unsweetened shredded coconut

1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped, but not too long that the nuts to turn into a paste.
2. Add the dates, lime zest, and lime juice. Pulse until the dates are finely chopped and the mixture starts to clump.
3. Shape the mixture into 1-inch balls.
4. Roll in coconut to coat outside of the balls.
5. Store in an airtight container in the refrigerator for up to 1 week.

http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/

Salted Almond Butter Cookies

Yield: 16

1 cup almond flour

1/2 cup almond butter

1 cup pitted medjool dates

1 tsp vanilla extra

1 tsp lemon juice

1/4 tsp sea salt

1. Add all ingredients to a food processor, and process until a thick dough is formed that clumps together. 

2. Roll dough into balls, then flatten into cookies with a fork. 

3. Sprinkle with sea salt.

4. Cookies will keep in the fridge for up to 10 days.


http://www.thisrawsomeveganlife.com/2017/07/salted-almond-butter-cookies.html

Cabbage Mango Slaw

Yield: 4 servings (side)

1/2 small red cabbage, shredded fine

1 mango, julienned

1 tbsp olive oil (or simply omit and use extra lime)

1/4 cup cilantro, chopped

1/2 tsp salt

1 lime, juiced

1. Add all ingredients to a mixing bowl. Stir to combine. 

Lemon Dill Hummus Sauce

Yield: 1/2 cup

1/3 cup hummus

2 tbsp lemon juice

1 large clove garlic, finely minced

1 tbsp fresh dill

salt and pepper

1-2 tbsp water, to thin

1. In a small mixing bowl, whisk together hummus, lemon juice, garlic, dill, and salt and pepper.

2. Add only enough water to thin until pourable.


https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

Vegetables:

2 small sweet potatoes, chopped

1 head broccoli, chopped into florets
1 red pepper, diced

2 tbsp olive oil or coconut oil

salt and pepper

Chickpeas:

1 can chickpeas, drained and rinsed

1 tbsp olive oil
1 tsp coconut sugar

1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake

salt and pepper

1. Preheat oven to 375F. Line three baking sheets with parchment paper.

2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 

3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.

4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 

5. Serve with lemon dill hummus sauce. 

6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Banana Bread Muffin Tops

Yield: 12

2 large ripe bananas

1/2 cup medjool dates, pitted

1/4 cup coconut oil

1 tsp vanilla extract

1 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

2 cups rolled oats, divided

1/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. To the bowl of a food processor, add the bananas, dates, coconut oil, and vanilla. Process until smooth.

3. Add the cinnamon, baking powder, and salt and process again until combined.

4. Add 1 1/2 cups of the rolled oats and process for 5 seconds, just long enough to roughly chop the oats.

5. Remove the blade and set aside. Stir in the remaining 1/2 cup rolled oats and the chocolate chips.

6. Spoon a large portion of dough (about 2 tablespoons for each) onto the parchment. Do not press down on the dough to flatten - leave it in a mound on the baking sheet.

7. Bake for 10 minutes, rotate the pan, and bake for another 7 to 9 minutes until golden brown on the bottom.

8. Let cool on the baking sheet for 10 minutes, then place on cooling rack to cool completely.

http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries

1 can chickpeas, drained and rinsed

1 cucumber, deseeded and diced

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1/4 cup parsley, finely chopped

2 green onions, finely sliced

1 tbsp olive oil

salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Balsamic Tamari Dressing

Yield: 1/2 cup

2 tbsp balsamic vinegar
1 tbsp tamari
1 tbsp fresh lemon juice

1 tsp dijon mustard
1 clove garlic, finely minced
3 tbsp extra virgin olive oil

1. In a small bowl, whisk together all ingredients.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

Tomato Coconut Curry Sauce

Yield: 2 cups

1 tbsp coconut oil
1 onion, diced
1 jalapeno pepper, finely minced
4 cloves garlic, finely minced
1 can whole tomatoes
1 can coconut milk
1 tsp ground cumin
1/2 tsp cayenne pepper
salt and pepper
1/4 cup cilantro, chopped

1. In a medium pot, heat coconut oil over medium heat. Add onions and saute for 5 minutes, or until softened.
2. Add jalapeno and garlic and cook for one minute.
3. Add canned tomatoes, coconut milk, and spices. Simmer for 10 minutes.
4. Garnish with chopped cilantro before serving.

Indian-Spiced Turkey Meatballs

Yield: 16 balls

1 lb ground turkey

1 jalapeno pepper, finely minced

1/2-inch piece of fresh ginger, grated finely

1/4 cup cilantro, finely chopped

1/4 cup almond flour

2 tbsp brown rice flour

1 tbsp olive oil

1/2 tsp whole cumin seed

1/2 tsp ground cumin

1/2 tsp ground coriander
1/2 tsp garam masala

1/4 tsp cayenne pepper 

1/4 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg
salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine all ingredients. Stir to combine.
3. Form into balls, slightly smaller than golf balls.
4. In a large skillet, heat a splash of olive oil over medium-high heat. Add meatballs and cook for about 1 minute. Rotate balls around until golden brown on all sides.
5. Transfer balls to prepared baking sheet and bake for 10 minutes or until cooked through.
6. Serve with tomato coconut curry sauce.


http://www.domesticdaddy.net/2011/02/12/indian-turkey-meatballs-or-burgers-or-breakfast-patties/

Almond Thumbprint Cookies

Yield: 16

1 1/2 cup almond meal

1/4 cup brown rice flour (or oat flour)

2 tbsp ground flax

1/2 tsp salt

1 tsp baking powder

1/2 cup almond butter

1/3 cup maple syrup

1/2 tsp almond extract

1/4 cup shredded coconut

6 tbsp raspberry chia seed jam

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a bowl, combine almond meal, brown rice flour, flax, salt, and baking powder. Stir to combine.

3. Add almond butter, maple syrup, and almond extract and stir until dough forms. The dough will be wet and sticky.

4. Lightly wet hands and roll dough into small balls, a bit smaller than golf balls. The dough should make about 16 balls. 

5. Place the coconut in a small bowl. Roll balls in the coconut until completely coated.

6. Place the balls on the prepared baking sheet. Press the middle of each ball with your thumb to create a round well. Readjust the shape as necessary.
7. Add about one teaspoon of jam into each well.

8. Bake for 10 to 12 mins until the cookies have expanded, cracked a bit in some places, and are lightly golden on the bottom.
9. Let cookies cool for 10 minutes on the sheet and then transfer to a cooling rack until completely cool. Store cookies in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


Oh She Glows Every Day

Raspberry Chia Seed Jam

Yield: 1 cup

2 1/2 cups raspberries (frozen or fresh)
1/4 cup maple syrup
pinch salt
2 tbsp chia seeds

1/4 tsp almond extract
1/4 tsp vanilla extract

squeeze of fresh lemon juice

1. In a medium pot, stir together the berries, maple syrup, and salt. Bring to a simmer over medium-high heat and cook for 5 to 7 minutes until berries have softened and released a lot of liquid.
2. Reduce heat to medium-low and add chia seeds. Stir to combine. Simmer for 8 to 10 minutes until half of the liquid has cooked off and the mixture has thickened slightly.
3. Remove from heat and stir in almond extract, vanilla extract, and lemon juice.
4. Transfer to a bowl and refrigerate uncovered until cool, at least a couple of hours.
5. Jam will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for 2 months.


Oh She Glows Every Day