Tofu Scramble with Vegetables

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Tofu Scramble with Vegetables
Instructions
  1. Crumble tofu into a nonstick skillet and add garlic, salt, Bragg's, and turmeric. Cook covered 10 minutes (medium-high). Hint: for a more scrambled egg look and texture, don't stir as you would eggs, or the result will be crumbly. Simple turn once or twice.
  2. Add zucchini or mushrooms and cook uncovered for 5 minutes.Add green onions and cook about 1 minute.Remove from heat and add the tomato.
For the Tofu Seasoning Mix
  1. Mix together and store in an airtight container.
  2. Use 3 Tablespoons seasoning and 1 Tablespoon Bragg's Liquid Aminos with 16 oz firm tofu, crumbled.
Recipe Notes

Variation: For a simple scrambled tofu, leave out the vegetables. Cook until most of the moisture is evaporated and until the tofu resembles scrambled eggs. Or bake uncovered in a lightly oiled casserole dish including vegetables (if desired) at 350 degrees for 45 minutes or until it sets.

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Marinated Tofu Salad

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Marinated Tofu Salad
Instructions
  1. Prepare the marinated tofu by mixing the oil, lemon juice, Bragg's, seasoning, salt and minced garlic.
  2. Stir in diced tofu.
  3. Marinate the tofu in the dressing for at least 1 hour or overnight in the refrigerator.
  4. Spoon over green salad.
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Split Pea Soup

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Split Pea Soup
Author: Give The Something Better
Instructions
  1. Combine all ingredients in a large saucepan.
  2. Bring to a boil over high heat; lower to a simmer and cook 60 to 90 minutes, until split peas are tender.
Recipe Notes

Make it even easier! Combine everything in a slow cooker in the morning, and let it cook on high for 8 hours. It's ready just in time for dinner!

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Rainbow Chopped Salad with Avocado Basil Dressing

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Rainbow Chopped Salad with Avocado Basil Dressing
Author: Kaitlin at thegardengrazer.com
Instructions
  1. Make the dressing: place all ingredients in a blender and blend until smooth. Taste and adjust flavors if necessary. Place in fridge to let flavors mingle while you make the salad.
  2. Chop all vegetables and place in a large bowl. Toss to combine.
  3. Toss with dressing and serve.
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Tofu Eggless Salad

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Tofu Eggless Salad
Author: Adapted from Angie Kurtz's recipe.
Instructions
  1. Crumble or mash tofu and mix in all other ingredients.
  2. Serve chilled.
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Potato Salad Supreme

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Potato Salad Supreme
Author: The Guilt-Free Gourmet
Instructions
  1. When potatoes are completely cooled, cut into desired size cubes.
  2. Mix ALL ingredients thoroughly in a bowl.
  3. Chill.
  4. Best if served the next day.
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Bountiful Baked Beans

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Bountiful Baked Beans
Author: The Guilt-Free Gourmet
Instructions
  1. Cook beans until tender.
  2. Add ALL other ingredients and bake in a sprayed, covered 9"x13" casserole dish at 350 degrees for 1 hour.
  3. Uncover and bake about 30 more minutes, or until golden brown and bubbly.
Recipe Notes

Tastes even better the next day!

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Tomato Vegetable Stew

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Tomato Vegetable Stew
This is the food that you take directly from your late summer garden and make it fresh. Especially good when served over brown rice with vegetarian meatballs or patties on the side.
Instructions
  1. Chop vegetables into large chunks. Chop parsley.
  2. Heat oil, Saute onions and peppers, add garlic, eggplant, zucchini and tomatoes.
  3. Add salt and parsley. Cover and simmer until veggies are tender and juices have evaporated.
  4. Serve hot over brown rice.
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Sunflower Seed Patties, Meatballs or Loaf

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Sunflower Seed Patties, Meatballs or Loaf
Author: Unknown ~ Make as mini loaves in a muffin pan and everyone can have the crispy edge!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350.
  2. Prepare cookie sheet by spraying with pan spray or lining with parchment paper.
  3. Grind walnuts and sunflower seeds.
  4. Grate potato.
  5. Combine all ingredients and shape into patties or meatballs.
  6. Bake for 20-25 minutes, until done.
  7. You may put all into a sprayed loaf pan and bake for 30-40 minutes, or muffin tin and bake for 35-45 minutes.
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Coconut-Oat Pie Crust

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Coconut-Oat Pie Crust
Author: Five Loaves Cookbook ~ Makes 2 - 9" pie shells
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all ingredients except water in a food processor and blend into fine crumbs (May be done in a blender if you don't have a food processor).
  2. Add water and blend briefly to mix. (If using a blender, pour into a bowl before mixing in the water by hand.)
  3. You should now have a ball of pie dough that holds together, but is not too wet to handle. Divide in 2 balls and roll out between 2 pieces of plastic.
  4. Peel off the top piece of plastic and invert pie pan over the rolled out crust. Placing one hand underneath and one on top, flip over so the crust is in the pie pan. Peel off the remaining plastic and press crust into pan, trimming and patching where necessary; flute edge.
  5. Bake at 375 degrees for 10 minutes.
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