Japanese Sauteed Firm Tofu & Black Rice

24 Ounces of firm tofu
2 cups of Black Rice
2 tablespoons of vegetable oil
½ tsp kosher or sea salt
1 onion, sliced
1 ½ cups of sliced mushrooms
1 shredded / grated carrot
2 sliced green peppers
1 tablespoon of sake (white cooking wine can also be used)
1 ½ tablespoons of soy sauce (any variety)
1 tsp grated ginger
1 tablespoon of sugar
1 tablespoon of water
Mixture: 1 tsp cornstarch vs. 3 tablespoons of water

Boil 2 cups of Black Rice in 3 cups of water in a medium sauce pan until tender, adding additional water as necessary; remove from heat cover and set aside.

Cut tofu into cubed strips, and put into a hot wok or skillet on high heat with oil and a little bit of salt. .Add onion, and mushrooms and stir fry for 5 minutes. Reduce heat to medium low, and add carrot pieces, peppers, and tofu and sauté for a few minutes. Turn to low heat and add all the liquid ingredients and continue to simmer for 5 minutes, then add cornstarch mixture. Cook for 5 minutes, remove from heat and serve beside or on top of a mound of black rice.
Source: http://blackrice.com/recipes/10/

Southwest Tofu Scramble
Prep Time: 10 mins | Cook Time: 20 mins | Servings: Serves: 2
8 ounces extra firm tofu
Olive oil
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 cups kale, loosely chopped
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
1/4 tsp turmeric (optional)
Hot Sauce
Breakfast potatoes, toast, and/or fruit

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately with the breakfast potatoes, toast or fruit. I like to add more flavor with salsa, hot sauce and/or fresh cilantro. Serves 2.

Nutritional Info: Calories: 252
Total Carbohydrates: 12.7g
Total Fat: 19g
Dietary fiber: 3g
Protein: 12g
Saturated fat: 3g
Amount Per: 1/2 of the recipe
Sodium: 516mg
Sugar: 2.5g

Source: https://minimalistbaker.com/southwest-tofu-scramble/


Crowd-Pleasing Vegan Caesar Salad
Prep Time: 45 minutes | Cook Time: 35 minutes | Servings: 5-6 small bowls

For the Roasted Chickpea Croutons:
1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper (optional)
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove (you can add another if you like it super potent)
1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste
For the lettuce:
1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
2 small heads romaine lettuce (10 cups chopped)

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.

Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.

Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Notes: Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce.

The dressing thickens when chilled, so be sure to leave it at room temperature to soften before using.

Source: http://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Smoothies & Juices

Greena Colada Smoothie
Prep Time: 3 minutes | Cook Time: 2 minutes | Servings: Servings 1
2 cup spinach
2 cup unsweetened almond or coconut milk
1 cup raw coconut
1 1/2 cup frozen pineapple
to desired thickness filtered water:

Place all ingredients into a high powered blender and blend until smooth to enjoy
Source: http://greensmoothiegirl.com/recipes/greena-colada-smoothie/

Linda’s Zesty Green Smoothie
Servings: Servings 1

3 cups filtered water
2 cups favorite green (spinach, kale, chard)
1/4 cup fresh parsley
1 celery stalk
1 cored granny smith apple
1 tbsp peeled fresh ginger
1 tbsp fresh lemon or lime juice

Place all ingredients into a high powered blender and blend until smooth to enjoy
Source: http://greensmoothiegirl.com/recipes/zesty-green-smoothie/

Sauces & Condiments

Kristin's favorite Cheezy Sauce
Prep Time: 20 mins | Servings: 6-8
1 cup cubed potatoes
1/3 cup diced onions
1/4 cup diced carrots
1 cup water
1/4 cup cashews
1 teaspoons salt (or more, if needed)
1/4 teaspoon minced garlic
1/4 teaspoon dijon mustard
1 Tablespoon lemon juice
1/4 teaspoon black pepper
pinch of cayenne

Boil potatoes, carrots and onion in wayer until soft. 
Add vegetables and cooking water to blender.  Add remaining ingredients.  Blend until smooth. 
Add 2 Tablespoons butter or olive oil, if creamier consistency is desired.  

Sent from Paprika Recipe Manager. http://www.paprikaapp.com

Kristin’s Perfect Parm (Parmesan Cheese non-diary substitute)
1 cup cashews (or sunflower seeds)
¼  cup nutritional yeast
¼  teaspoon garlic powder
¾  teaspoon salt

Blend all ingredients in a food processor until it reaches a course powder consistency.  
We love this and put this on everything--soups, salads, etc...  You can sub almost any nut for the cashews as well.  

Restaurant Teriyaki Sauce
Prep Time: 1 min | Cook Time: 5 mins | Servings: 1 1/2 cups

1/4 cup soy sauce
⅛  cup rice vinegar
1 cup water
1 teaspoon ginger
1 teaspoon garlic
¼  cup packed brown sugar or honey
⅛ cup cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
Add water to thin if you over-thick it :).

Nutritional Info: Calories 290.5
Calories from Fat 0 0%
Total Fat 0.1 g 0%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 2702.1 mg 112%
Total Carbohydrate 69.9 g 23%
Dietary Fiber 0.6 g 2%
Sugars 57 g 227%
Protein 5.3 g 10%


Kristin & Nancys Glowing Spiced Lentil Soup
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: About 7 cups
1 1/2 tablespoons extra-virgin olive oil
2 cups (280 grams) diced onion (1 medium/large)
2 large garlic cloves, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 (15-ounce/398 mL) can diced tomatoes, with juices
1 (15-ounce/398 mL) can full-fat coconut milk*
3/4 cup (140 grams) uncooked red lentils, rinsed and drained
3 1/2 cups (875 mL) low-sodium vegetable broth
1/2 teaspoon fine sea salt, or to taste
Freshly ground black pepper, to taste
Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
1 (5-ounce/140-gram) package baby spinach
2 teaspoons fresh lime juice, or more to taste


  • In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
  • Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
  • Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  • Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  • Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
  • Kristin’s Notes: * I tried a version using light canned coconut milk and one using full-fat canned coconut milk, and I greatly prefer the full-fat coconut milk version (shocker, I know). I recommend following suit, but if all you have on hand is light canned coconut milk that’ll work in a pinch—it just won't be as rich and creamy.