Tag Archives: dinner

Recipe: Gardein Beefless n Broccoli

20 Jan

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Making your own Asian food is not as hard as it seems. All you need is a few essential ingredients, and a deep pan or wok. I’m looking for more ways to get some broccoli in my diet, and had these Gardein Beefless Tips sitting in my freezer for quite some time, dying for my attention. They really do shine in this dish, the sauce they get coated with makes you really forget you are eating soy proteins! You will need

For the marinade

  • 2 Tbsp cornstarch
  • 1 Tbsp water
  • 1/2 teaspoon garlic powder
  • 1 bag of Gardein Beefless Tips

Combine everything in a bowl as listed and toss to coat. Pour 1 tablespoon of veg oil in a medium high heat pan, and cook the tips until heated through, about 5-8 minutes. Put aside.

For everything else:

  • 4 cups of fresh broccoli florets
  • 1 small onion, cut into wedges
  • 1/3 cup reduced sodium tamari soy sauce, or regular soy sauce.
  • 1/2 cup water
  • 1 tbsp cornstarch
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger

Cook the broccoli and onions in the pan with the leftover oil plus 1 more tablespoon, for about 4-5 minutes. Mix all the other ingredients together in a bowl and then dump the tips back in to the pan, and slowly add the liquid, so it doesn’t splash everywhere. Cook for about 2 more minutes, and it should be done! Plate with your favorite kind of rice, I did a brown and wild rice mix. Would also be tasty with some toasted sesame seeds on top!

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Moe’s Southwest Grill Style Tofu

6 Jan

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I have a big problem with burritos. Actually, I have a big problem with Moe’s burritos. They have a smartphone app that makes ordering them way too easy. You not only get to see all the topping options, but you get to pay ahead and cut the entire line to pick up your food! It is too easy, and this has not been good for my waistline. But their tofu is just way too good to say goodbye to, so off to the internet I went to find out their “secret” to get those perfect black crispies on the outside! THEIR SIGNATURE SALAD DRESSING?? REALLY?? That’s it?? Well, sorry Moe’s but I can do that myself!!

  • 1/2 block extra firm tofu, pressed into oblivion
  • Cooking oil spray for the pan
  • Your favorite vinaigrette or oil based salad dressing. I used Annie’s Tuscan Italian dressing.

Cut your tofu into tiny 1/2 inch cubes, bite sizes pieces if you will. Spray down a pan with a little Pam, and heat it up to medium high heat. Toss in your cubes and try your best to brown them on all sides, about 6-8 minutes. Then add a few good shakes of your dressing, about 2 tbsp. Lower the heat a bit, but either way, it is going to cause a splashy mess on your cook top. Thems the breaks. Toss your tofu around a bit until all pieces are coated and brown bits start to form. Store in an air tight container and use as needed. I put it in low carb burrito wraps with re fried beans and daiya jack shreds. It would also make a really good salad topper! Put it in what ever you want, really!

 

Recipe: Just for Me Sweet Potato Casserole

22 Nov

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Portion Control are two words you do not hear on Thanksgiving. Unless you are really really serious about your health! This recipe may not be a healthy one but it does show an easy way to portion out a favorite Thanksgiving side dish in a “no brainer” kind of way.

  • 2 good sized sweet potatoes or 4 small-medium sized
  • 1/4 cup vegan sour cream
  • 1/3 cup orange juice or less if you like it less orange-y
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/4 tsp salt
  • pinch of pepper
  • 1/4 cup light brown sugar
  • 2 tbsp butter
  • dandies marshmallows

Preheat the oven to 400 degrees. Bake the potatoes long enough that when you pierce them with a knife, they have no resistance.Let them cool down before handling them, unless you really like burning your palms.

Scoop out the “meat” into a mixing bowl and add all the ingredients except the marshmallows. Mix until combined and almost smooth. The portion part of this comes in the form of my favorite thing, RAMEKINS! Drop 1 cup each of the mixture into individual ramekins. You should get 4 servings out of this. Cover the top of the ramekins with the marshmallows, giving enough space for them to puff up. Which I did not do!! Bake in the oven for 20 minutes. When done, let them cool for a while, they will be very hot inside! You can eat all 4 yourself if you want, I won’t tell anyone.