Tofu Lime Ceviche

Tofu CevicheThe weather here is SF has just been fabulous lately and there is nothing more refreshing that a crisp cool meal or snack when the weather is nice. I loved this idea of a vegetarian ceviche when I saw this recipe on the Whole Foods website and I have recently started to get avocados and tomatoes in my CSA box, so I thought it was the perfect time to try it out… and this will be a great addition to your cinco de mayo menu (don’t forget to serve with some yummy Guacamole as well). I love the fresh flavor combo’s of the avocado, lime, cilantro, coconut and ginger.

Tofu Lime Ceviche
 
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Serves: 4
Ingredients
  • 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 4 large tomatoes, seeded and chopped
  • ½ cup lime juice
  • 1 cup cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Salt to taste
  • 1 small red onion, finely chopped
  • 1 medium avocado, cubed
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 1 cup canned coconut milk
Instructions
  1. Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature.
  2. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, avocado, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving. *If marinating for a long time or overnight, you can add avocado in prior to serving in order to avoid browning.

Photo Credit: Whole Foods

Sweet Potato Curry

Potato Roti Curry

I made this tonight and it was divine. It is a soupy curry dish that is quite easy to prepare. While roti is traditional thing to serve with this, whole wheat tortillas or pitas are great accompaniments for sopping up the liquid. You can also saute up beans and spinach and serve over that too for a gluten free version.

Sweet Potato Curry
 
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Serves: 4-6
Ingredients
  • 1¼ tsp salt
  • 2 tsp ground cumin
  • 1½ tsp ground turmeric
  • 1 tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp crushed red pepper
  • 1 Tbsp olive oil
  • 1½ cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups (1-inch) cubed peeled sweet potato (about 1½ pounds)
  • 3 cups (1-inch) cubed peeled acorn squash (about ¾ pound)
  • 1 cup chopped red bell pepper
  • 2 cups water
  • 1 can (14oz) light coconut milk
  • ½ cup chopped fresh cilantro
Instructions
  1. Combine first 6 ingredients; set aside.
  2. Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil.
  3. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Season to taste (I added a little curry powder at the end). Sprinkle with cilantro and serve.

Photo Credit: Cooking Light

Harvest Bread

Harvest BreadA big congrats to my friend Stephanie for starting a blog! Check it out here. And a big thanks to her for sharing this yummy fall recipe! It is loaded with extra goodness like chia and flax seeds. Enjoy and Happy Thanksgiving to you all!

Harvest Bread
 
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Serves: 10-12
Ingredients
  • ½ cup (1 stick) butter or vegan substitute, softened
  • ¾ cup sugar
  • 2 eggs or egg substitute
  • 1½ cup flour (I used ¾ Pamela’s multi-purpose gluten-free flour and ¾ buckwheat)
  • ¼ cup ground flax seeds
  • 3 Tbsp chia seeds
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cloves
  • 1 cup canned pumpkin
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In one bowl cream together butter and sugar, add eggs one at a time and beat well.
  3. In a separate bowl mix together all dry ingredients well. Add pumpkin and flour mixture alternatively to creamed butter mixture. Fold in chocolate chips.
  4. Pour into a greased 9 by 5 inch pan. Bake for 55-75 minutes or until a toothpick inserted into the middle comes out clean.

 

Delicata Squash & Tofu Curry

Delicata Squash and Tofu Curry

I’ve found curry recipes to be a little hit and miss… and I will safely say this one was a hit! After my post about butternut squash, I realized there are so many winter squashes out there I have yet to try. I found this recipe on Eating Well and was determined to try out this new squash. If you cannot find delicata you can replace with pumpkin, butternut or kabocha squash.

Delicata Squash & Tofu Curry
 
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Serves: 4
Ingredients
  • 1 Tbsp curry powder
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 package (140z) extra-firm or firm water-packed tofu
  • 4 tsp olive oil, divided
  • 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
  • 1 medium onion, halved and sliced
  • 2 tsp grated fresh ginger
  • 1 14oz can “lite” coconut milk
  • 8 cups coarsely chopped kale or chard, tough stems removed
  • 1 Tbsp lime juice, plus more to taste
Instructions
  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
  2. Heat ½ the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
  4. Remove from the heat and stir in lime juice.

Serving suggestion: Serve over grain of choice

Squash, Chickpea and Kidney Bean Soup

Red Lentil and Squash Soup

It’s getting to be that time of year where nothing is more satisfying than a nice warm bowl of soup. I love this recipe because it is loaded with vegetables but also packed with protein because of the two types of beans. I enjoy this soup with some kale chips on top! Photo and recipe courtesy of Eating Well.

Squash, Chickpea and Kidney Bean Soup
 
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Serves: 8
Ingredients
  • 1 can (15oz) chickpeas, or ¾ cup dried and overnight or quick soaked
  • 2½ lbs butternut squash, cut into 1 in cubes
  • 2 large carrots, peeled and cut into ½-inch pieces
  • 1 large onion, chopped
  • 1 can (15oz) red kidney beans, or ¾ cup dried and overnight or quick soaked
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon minced peeled fresh ginger
  • 1½ teaspoons ground cumin
  • 1 tsp salt
  • 1 Tbsp hot paprika
  • ¼ teaspoon freshly ground pepper
  • ¼ cup lime juice
  • ½ cup chopped roasted unsalted peanuts
  • ¼ cup packed fresh cilantro leaves, chopped
Instructions
  1. Combine the chickpeas, squash, carrots, onion, red beans, broth, tomato paste, ginger, cumin, salt, paprika and pepper in a slow cooker.
  2. Put on the lid and cook on low until the chickpeas are tender and the beans have begun to break down, 5 to 6½ hours.
  3. Put about half of the cooked soup into a food processor and pulse until beans are mashed. Add this mixture back into the soup and mix well.
  4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

 

Kung Pao Tofu

Kung Pao Tofu

I’m not the hugest fan of chinese food because I don’t like the thick sauces but my husband loves the Kung Pao at our local Chinese spot (we always sub the chicken out for tofu). It is actually quite good because it has a lighter sauce. So I searched far and wide to find a recipe that would give a lighter sauce – FYI, you’d be amazed how hard it is to find a Kung Pao dish without a few table spoons of sugar in the sauce!!! I ended up finding a great recipe at Eating Well but subbed in my own veggies that I thought would be a better combo and made some modifications to the sauce, to give it that extra little kick.

Kung Pao Tofu
 
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Serves: 2-4
Ingredients
  • 1 (14 oz) package extra-firm water-packed tofu, rinsed
  • 1 tsp five-spice powder, divided (can be found in the spice section of most grocery stores)
  • 1 Tbsp olive oil
  • ½ cup water
  • 3 tablespoons oyster-flavored sauce, (0yster sauce works if you are not worried about a vegetarian meal)
  • ½ teaspoon cornstarch
  • 1 Tbsp chili garlic sauce
  • 2 cups broccoli crowns, trimmed and cut into bite-size pieces
  • 1 red bell pepper, cut into 2-inch strips
  • 2 cups sugar snap peas
  • 1 Tbsp fresh ginger, minced
  • 1 tablespoon garlic, minced
  • 3 Tbsp unsalted roasted peanuts, plus more for garnish
  • 2 teaspoons soy sauce, (omit or find gluten free soy sauce for gluten free recipe)
  • 1 bunch of scallions, chopped
Instructions
  1. Pat tofu dry and cut into ½-inch cubes. Combine with ½ teaspoon five-spice powder in a medium bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  3. Meanwhile, whisk water, oyster sauce, cornstarch, chili garlic sauce and the remaining ½ teaspoon five-spice powder in a small bowl.
  4. Add broccoli, red bell pepper and snap peas to the pan and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds.
  5. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in scallions and soy sauce (if using).

Serving Suggestion: Serve over brown rice or grain of choice.

The Cookie-less Cookie

Anything that is dairy free, sugar free and gluten free cannot be good right? Wrong! These healthy little cookie/oat bites are delicious. I brought them to my wine club as a taste test and they disappeared before I was even able to snag one for myself! You can have them for breakfast, a midday snack or a healthy dessert. Recipe and photo courtesy of Whole Foods.

Average Time: 45 minutes

Yields: 2 dozen cookies

Ingredients

1 cup raw unsalted walnuts

1 cup old-fashioned rolled oats

1 cup raisins

1/2 cup gluten free baking flour (can sub for whole wheat pastry flour as well)

1 1/4 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground ginger

2 carrots, grated

1 apple, grated

1 very ripe banana, peeled and mashed

1/4 cup apple juice (easy to juice your own if you have a juicer!)

Directions

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined.

3. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly.

4. Bake until tops and bottoms are lightly browned, approximately 20 to 25 minutes.

Sesame Crusted Tofu Stir-Fry

I cook with tofu a lot so I am always looking for ways to make it a little more fun! I’ve baked, breaded, marinated but this was my first time crusting with sesame seeds and I was very pleasantly surprised. I modified based on the veggies I had in the house, but the idea for the recipe goes to Eating Well.

Average Time: 50-60 minutes

Serves: 4

Ingredients

Tofu and Marinade

1 package (14 oz) extra firm tofu, drained

2 cloves of garlic, minced

1/2 Tbsp fresh ginger, grated or minced

1 tsp reduced sodium soy sauce

1 tsp mirin

1tsp chile-garlic sauce

1/2 tsp toasted sesame oil (regular sesame oil or just olive oil will work as well)

Sauce

1/2 cup water or vegetable broth

3 Tbsp reduced-sodium soy sauce

2 Tbsp mirin or sherry

2 tsp chile-garlic sauce

2 tsp cornstarch

1 tsp toasted sesame oil (regular sesame oil or just olive oil will work as well)

Stir-Fry

2 Tbsp sesame seeds

1 Tbsp olive oil, divided into 1 tsp and 2 tsp

3 cloves garlic, minced

1 Tbsp grated fresh ginger

1 1/2 lbs bok choy, trimmed and very coarsely chopped

1 yellow bell pepper, cut into 1-inch pieces

2 cups mushrooms, sliced

1 bunch broccolini, sliced

1 bunch scallions, trimmed and cut into 1-inch pieces

Directions

1. Combine garlic, ginger, soy sauce, mirin, chile-garlic sauce and oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.

2. To prepare sauce: Whisk water (or broth), soy sauce, mirin, chile-garlic sauce, cornstarch and oil in a small bowl. Set aside.

3. To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 tsp olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.

4. Heat 2 tsp oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add vegetables; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.

5. Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until slightly thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.

Serving Suggestion: Serve over top of quinoa, brown rice or grain of choice.