Tropical Tofu Wrap
A Hello Delicious! Original
Ingredients:
1 block Extra Firm Tofu
Cornstarch (enough to coat tofu)
1 tsp Cinnamon
Honey
Sunflower Oil (or any other type)
1 Small can of pineapple slices
Coconut flakes
Large Whole Wheat Tortillas
Ken’s Steakhouse Honey Mustard Dressing
veggies as desired
Italian Cheese Blend
Directions:
Measure out enough cornstarch to coat the amount of tofu you wish to use. Add cinnamon and coconut flakes as desired. poor in a little of the pineapple juice and warm honey and add as desired. Stirring will be VERY difficult, but do it until the batter is mixed well.
Coat the bottom of a small frying pan in oil and heat.
Cut your tofu into long, thin pieces or large cubes, making sure that the slices are no more than 1/4 to 1/2 an inch thick. Coat with batter (also difficult) and fry until golden brown.
When finished, remove and place on paper towel to drain. Remove pan from heart and warm your tortilla on both sides. Place cheese and desired veggies (I used spinach, cucumber, and bell pepper) on tortilla then slice one of the pineapple slices into small pieces and add as well. Add tofu and desired amount of Honey Mustard Dressing, wrap and enjoy!
Asparagus, Asiago and Fontina Pizza
Ingredients:
1 ball of New York style pizza dough or dough of choice
2 Tbsp. Olive Oil
3 Garlic cloves, minced
1 Tsp. crushed red pepper flakes
½ Tsp. freshly ground black pepper
1 cup shredded Fontina cheese
¼ cup shredded Asiago cheese
1 cup fresh asparagus, trimmed and cut into ½ inch pieces
Directions:
Place a pizza stone on the bottom rack of your oven and pre-heat to 500 degrees. The hotter the oven, the better the pizza!
Chop asparagus into ½ inch pieces, discarding the woody base. Set aside.
Using the toss and turn method, stretch out your pizza dough until it is as thin as it will get without breaking apart. Place dough on heated pizza stone and bake for about 7 minutes.
Remove the pizza stone from the oven and quickly brush with olive oil and minced garlic. Sprinkle pizza with red pepper flakes and freshly ground pepper. Spread the fresh asparagus pieces across the dough and top with Fontina and Asiago cheese.
Return pizza stone to the heated oven and bake for an additional 7 minutes or until the crust is lightly charred and the cheese is bubbling.
Let cool, slice and enjoy.
Caprese Grilled Cheese Sandwich
Ingredients:
4 slices bread
1 large ripe tomato, room temperature, sliced 1/4 inch thick
1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
4 tablespoons basil pesto
pepper to taste
2 tablespoons olive oil
Directions:
Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
(via maggeeb)
Blackened Tilapia with Jalapeno Sour Cream Sauce
Ingredients:
Burger
1/4 cup sweet paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup (1 stick) butter, melted
4 (10-ounce) tilapia fillets
4 kaiser rolls, split, toasted, and buttered (optional)
Sauce
Jalapeno juice, to taste (from jarred jalapenos)
2 cloves of garlic
2 teaspoons olive oil
salt and pepper, to taste
1 cup sour cream
1 splash of heavy cream (to taste)
Directions:In a small bowl, combine all the ingredients; taste as you go to make it the right amount of heat and/or creaminess. Cover and chill until ready to serve.Heat a cast-iron skillet over medium-high heat until hot.
In a shallow dish, combine the paprika, thyme, onion powder, garlic powder, salt, and red pepper. Pour the melted butter in another shallow dish. Dip the fish fillets in the melted butter, then coat with the seasoning mixture. Cook the prepared fish, in batches if necessary, until the fish flakes easily with a fork, 3 to 4 minutes per side.
Spread the Jalapeno Sour Cream Sauce evenly over the toasted buns, sandwich the fish and serve.
(Source: harrisspeaks)
Barbecue Chicken Pizza
Ingredients:
1 store bought pizza crust or refrigerated crust
1/2 cup barbecue sauce
1 cup cooked and shredded chicken
1/2 cup thinly sliced red onion
1 orange bell pepper; diced
1-3/4 cups (7 oz.) Monterey Jack Shredded Cheese
Chopped cilantro; to taste (optional)
Directions:
Preheat oven to 475 degrees F. Place pizza crust on foil-lined baking sheet.
Spread barbecue sauce on pizza crust. Add shredded chicken, onion, and bell peppers on top of the barbecue sauce. Top with cheese.
Bake 12 to 15 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro.
(via foodforjubilee)
TVP Burgers with a Kick
Ingredients:
2/3 cup TVP (textured vegetable protein)
1 1/4 cup vegetable broth
1 egg, beaten
1 - 1/2 cups flour
1 onion, diced
1 tbsp ketchup
1/2 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
dash salt and pepper, to taste
oil for frying (optional)
Directions:
Combine the TVP (textured vegetable protein) and the vegetable broth in a large bowl. Allow the TVP to rehydrate for at least 15 minutes, or until all the liquid has been absorbed. Drain any excess moisture.
Combine the TVP with the remaining ingredients and stir to combine well. You may need to add a little more or less than 1 cup flour to get the mixture to the right sticky consistency.
Form the mixture into patties and fry in oil on each side until lightly browned, or, grill on a lightly greased barbecue. Serve on bun with your choice of condiments and toppings.
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove
2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
(Source: downtownn)
(Source: downtownn)
(Source: downtownn)
Seafood Pizza With Pineapple
Ingredients:
1 12 inch unbaked crust pizza
1 tablespoon extra virgin olive oil
Cup crab meat
Cup small shrimp
Cup fresh or tinned pineapple, drained and chopped
5 white mushrooms sliced
4 ounces sliced black olives
Cup diced green bell pepper
1 Cup mozzarella cheese, shredded
1 Cup white cheddar cheese
Directions:
Pre-heat the oven to 450 degrees f. Roll out the dough and pat into a Pan or put on a pizza stone.
Brush the dough with olive oil and top with the other ingredients, beginning with seafood and finishing in cheese. Bake the pizza until the crust is golden brown and the cheese bubbles.
Remove, allow to cool slightly and slice with pizza cutter. Serve.
Basalmic Agave Tofu - Beet Infused Couscous
Ingredients:
1 1/2 lbs tofu, sliced into 6 thin slabs and pressed for at least an hour
12 spears fresh asparagus
1/2 cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon agave nectar
1 teaspoon crushed thyme
5 garlic cloves
2 tablespoons olive oil
salt and pepper
1 cup of fresh beet, skinned and cubed into 1/2 inch pieces
1/2 cup red onion, finely diced
3 tablespoons olive oil
salt and pepper
1/2 cup large pearl couscous
1 cup water
white pepper
Directions:
Using your circular ring mold, carefully cut out circles in the four pieces of pressed tofu. Set aside. In a large pyrex dish, combine all of the ingredients for the marinade. Place the tofu into the marinade, flipping over once to ensure its well coated. Place in the refrigerator for at least 4 hours, flipping again halfway through the marinade time.
Preheat oven to 400 degrees. Boil 1 1/4 cups water in a small saucepan. Place the cubed beets in the boiling water for about 5 minutes. Transfer the beets with a slotted spoon to a well-greased baking pan, adding 2 TB of the oil to coat. Bake for 25 minutes. Add the diced red onion to the beet mixture with the remaining 1 TB oil and place back into the oven for 25 minutes more, stirring occasionally to prevent scorching.
Once you’ve added the red onion to the beets, make your couscous by placing the couscous into the beet infused water and bring to a boil. Reduce the heat and cover. Simmer over low heat for about 30 minutes. Once your beets and couscous are done, remove the tofu from the refrigerator and saute over medium high heat in a large skillet until well-browned, about 5-7 minutes on each side. Remove from the heat and add the asparagus to the pan. Saute until bright green, about 6 minutes.
Place the remainder of the marinade into a small saucepan over medium high heat until it slightly thickens and reduces. Remove from heat and let it cool slightly while you plate.
To assemble the tower, place a ring mold onto a plate and add a slice of the tofu. Spoon some of the beet mixture over than, lightly but firmly packing it into place. Add another slice of tofu and then add a layer of the couscous on that, packing it lightly but firmly. Top with another slice of tofu and carefully remove the ring.
Serve with the sauteed asparagus and spoon some of the reduced balsamic marinade over the top.
(Source: findvegan)
Bean and Oats Burgers (Adapted from NutritionMD)
Ingredients:
1 large onion, minced
1 tbsp tomato ketchup
2 tbsp tamari (can use soy sauce instead, but tamari is usually low sodium)
2 tbsp Dijon mustard
1 1/2 cups quick-cooking oats (I had regular rolled oats which I ran in the food processor for a minute)
1/2 cup pinto beans
1/2 cup red or black beans
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 medium carrot, grated
4 cloves garlic, very finely chopped
1 tsp ground cumin
Cooking spray
Directions:
Soak for a few hours and then cook the pinto and red beans until tender.
Heat a skillet and saute the onion and garlic with a tiny bit of salt for a few minutes until translucent but not brown. Add the carrot, chili powder, and cumin and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats. Mix well and then shape the mixture into eight patties.
Heat a nonstick or cast-iron skillet and coat with cooking spray. Cook patties over medium heat for four to five minutes on each side, or until golden brown. I like mine a little charred for extra flavor.
(via joanneeeeee)
Strawberry and Mint Spring Rolls
Ingredients
16 ounces fresh strawberries
2 tablespoons granulated sugar (depending on sweetness of strawberries)
1 lemon
1 teaspoon vanilla extract
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon packed light brown sugar
1 package egg roll wraps
1 cup reduced-fat cream cheese (room temperature)
1/4 cup coconut flakes
1 tablespoon freshly squeezed lemon juice
1 small bunch mint leaves
Directions
Wash and remove stems the stems of fresh strawberries. Dice the strawberries until they are approximately 1/2 - 1/4-inch large (doesn’t have to be exact).
Remove 1 teaspoon of lemon zest from the lemon, slice it in half and extract the juice.
Toss the strawberries with the sugar, 1 teaspoon freshly squeezed lemon juice (reserve the remaining juice for the balsamic reduction and the cream cheese layer), lemon zest, and the vanilla extract. Cover and refrigerate until ready to assemble the spring rolls.
Make the Balsamic Reduction: (Note: In a pinch, substitute with store bought balsamic reduction.) Stir together vinegar, water and brown sugar in a small pan. Simmer at a medium low heat, stirring often until thickened and reduced to about 1/3 cup. This should take 10 - 15 minutes. Chefs note: never let the liquid come to a full boil or your vinegar will be bitter.
Set reduction aside until spring rolls are assembled. If necessary, use a splash of lemon juice to loosen the reduction for drizzling.
Assembling the Spring Rolls: Combine the cream cheese, coconut flakes and 1 tablespoon lemon juice. Stir the mixture vigorously with a fork until loosened and spread a thin layer over the tortillas with a spatula or spoon, being careful not to rip the tortilla and leaving a small border around the tortilla.
Remove the strawberries from the fridge and drain off any extra liquid that has accumulated in a colander. With a slotted spoon, add the strawberries atop the cream with a few small leaves of mint and start rolling tightly (as you would roll a burrito) from one side to the other.
Slice the spring roll in half on a bias for a dessert portion or continue to slice each of the halves into smaller pieces for hors d’oeuvre.
Plate the spring rolls on a platter and drizzle with a thin zig zag of balsamic vinegar (using a fork or spoon). Garnish the platter with a few randomly placed sprigs of mint and serve.
Serves 4
