Tofu Scramble

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Tofu Veggie Scramble 2 Ways
Indian Tofu Scramble (Serves 4)
1 Tbsp Olive Oil
1 Medium Onion, chopped
1 Cup Mushrooms, chopped
1 Carrot, Grated
1 Red Bell Pepper, chopped
1 Tsp Salt
1 Tsp Curry Powder
1 Garlic Clove, minced
1 Cup Spinach, packed
1 lb. Extra Firm Tofu, drained and pressed to remove as much water as possible
1. Heat the oil in a large sauté pan over medium heat.
2. Add the onion, mushrooms, carrots, bell pepper, salt and curry to a large sauté pan and cook for 4-5 minutes or until softened.
3. Add the garlic and spinach and cook another 2 minutes.
4. Crumble the tofu into the pan with the vegetables and continue to cook for an additional 3-4 minutes or until heated through.
5. Serve.




Asian Tofu Scramble (Serves 4)
1 Tbsp Olive Oil
1 Medium Onion, chopped
1 Cup Mushrooms, chopped
1 Carrot, Grated
1 Red Bell Pepper, chopped
1 Garlic Clove, minced
1 Cup Spinach, packed
2 Tbsp Soy Sauce or Braggs
1 lb. Extra Firm Tofu, drained and pressed to remove as much water as possible
1. Heat the oil in a large sauté pan over medium heat.
2. Add the onion, mushrooms, carrots and bell pepper to a large sauté pan and cook for 4-5 minutes or until softened.
3. Add the garlic and spinach and cook another 2 minutes.
4. Crumble the tofu into the pan with the vegetables, sprinkle with soy sauce and continue to cook for an additional 3-4 minutes or until heated through.
5. Serve.

Tofu Packets

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Tofu Packets (Serves 4)
1 14 oz Package Firm or Extra Firm Tofu
1/4 Cup Miso
2 Tsp Sesame Oil
2 Tbsp Soy Sauce (I use low sodium)
1 Tbsp Rice Vinegar
1 Tbsp Honey
4 Scallions, sliced thin
1 Red Bell Pepper, sliced thin
5 Shiitake Mushrooms (3.5 oz. package)
Sesame Seeds to taste
1. Preheat oven to 400 degrees.
2. Drain the water off of the tofu and wrap in a kitchen towel or paper towels and place something heavy on top of the tofu for 10 minutes (this is to remove as much liquid as possible from the tofu).
3. Combine the miso, sesame oil, soy sauce, rice vinegar and honey in a bowl and stir to combine.
4. Place 4 12 inch pieces of parchment on a counter top and fold in half like a book.
5. Quarter the tofu and cut each quarter into 5 equal slices (you will have 20 total).
6. Layer 5 slices of tofu with a quarter of the scallions, red bell pepper and mushrooms on one side of the parchment paper.
7. Drizzle with the sauce and sprinkle with sesame seeds to taste.
8. Place the top of the parchment over the ingredients closing the “book”.
9. Starting at one end of the parchment, fold the edges of the paper over several times continuing to make creases all around the tofu until it’s completely enclosed and no air can escape.
10. Place on a cookie sheet.
11. Bake for 15 minutes.
12. Cut open top to let out steam. Be careful, it’s hot!
13. Serve.

Coconut Gelato

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Coconut Ice Cream (Makes 6 Servings)
2 13 oz Cans Coconut Milk, unsweetened
1 Tsp Vanilla Extract
1/3 Cup Agave






1. Combine all ingredients in a bowl and whisk to combine.
2. Pour the mixture into a ice cream maker and freeze (churn) according to manufacturer’s instructions (my batch took 1 hour 45 minutes).
3. Transfer to a container and freeze for 2-3 hours or until firm (I like to save used ice cream containers for this recipe, but you could also fill a loaf pan and cover with plastic wrap).
4. Serve.
* If you don’t own an ice cream machine, you can pour the mixture into 8 popsicle molds and freeze for 3-4 hours. Refrigerate the remaining mixture for up to one week if you run out of mold space. Or, just half the recipe if you don’t want extra.

Chewy Granola Balls

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Chewy Granola Balls (Makes about 30 Balls)
1/2 Cup Almond Butter
1/2 Cup Rice Syrup
1 Cup Rice Crispys
1 1/2 Cups Wee Granola (or your favorite store bought granola)
1/4 Cup Dried Cranberries, Cherries, Blueberries and/or raisins, chopped






1. Place the almond butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the remaining ingredients in a bowl and stir to combine.
3. Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine.
4. Roll into 1 inch balls (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon) .
5. Serve.

Crock Pot BBQ Chicken

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Crock Pot BBQ Chicken (Serves 4-6)
4 Chicken Breasts, bone in, skinless









1 Cup Barbecue Sauce ( I use Smokin’ Willie’s)
1. Place the chicken in a crock pot.
2. Pour the barbecue sauce over the chicken and coat the chicken WELL with the sauce.
3. Cook the chicken on low for 2 1/2 hours.
4. Serve.
*Save the juice from the bottom of the pot if you want to make Shredded BBQ Chicken Sammies

Sweet Beet Cookies

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Sweet Beet Cookies (Makes about 50 – 1 inch square cookies)
1 Cup All Purpose Flour
1/2 Tsp Baking Powder
2 Tbsp Sugar
1/4 Tsp Salt
1/2 Cup Raw Beets, shredded fine*
2 Tbsp Oil






1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the beets to the flour mixture coating the beet pieces with the flour.
4. Add the oil and work with your hands to bring the dough together (the salt and sugar will fall to the bottom of the bowl so make sure you knead the dough well to combine everything — the outcome will be a smooth dough).
5. Form the smooth, sweet beet dough into a flat rectangular disk and roll it out 1/2 inch thick on parchment paper or a dry clean surface.
6. Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.
7. Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.
8. Cool and serve.
*You can only use RAW fine shredded beets for this recipe. Using canned beets will not work because of the thickness of the beets and they are already cooked.
*These cookies are best stored on the counter in an air-tight container.

“O” Cookies!

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“O” Cookies! (Makes 30 Cookies)
1/2 Cup Nut Butter (almond, peanut or sunflower)
1/2 Cup Rice Syrup
4 Cups O’s Cereal (you can use whatever “O”-type cereal you like: Cheerios, Trader Joe’s O’s, etc.)








1. Place the nut butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the cereal in a bowl.
3. Pour the warm nut butter/rice syrup mixture into the bowl with the cereal and stir to combine.
4. Shape into cookies (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon). You can also place the mixture into a 9 x 9 inch ungreased pan, pat down and then cut into bars. As the O’s mixture cools, it will harden.
5. Serve.

Ham & Cheese Crepes

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(Makes 14 Crepes)

Weelicious Crepe Recipe
1 Cup Ham, finely chopped
1 Cup Cheddar Cheese, grated

1. Place the crepe in a dry saute pan over low to medium heat.
2. Place about 2 tbsps of ham and cheese (1 tbsp of each) on one half of the crepe. Fold the other half of the crepe over the ham and cheese and heat for 1 minute until the cheese melts.
3. Fold the crepe in half again, making a triangle and serve.

*This recipe makes 14 crepes. I like to use 1/2 for the sandwiches and freeze the others. Place a piece of parchment between each crepe to prevent sticking and put the stack into a large Ziploc freezer bag.

Crepe Recipe from Weelicious

Rugelach

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(Makes 24 Cookies)
1/2 Cup Unsalted Butter, softened
4 Oz Cream Cheese, softened
1/2 Tsp Vanilla Extract
1 Cup All Purpose Flour
1 Large Egg whisked with 1 Tbsp of water
Filling choices:
1/4 Cup Apricot Preserves (2 Tbsp each round. I use low sugar preserves.)
1/2 Cup Walnuts, chopped & divided for each round
1/2 Cup Cranberries or Raisins, chopped & divided for each round
OR
1/4 Cup Raspberry or Strawberry preserves (I use low sugar preserves.)
1/2 Cup Mini Chocolate Chips, divided for each round






1. Place the first three ingredients in a food processor or standing mixer and mix until combined.
2. Slowly add the flour, little by little until just combined.
3. Divide the dough into 2 balls, wrap each with plastic wrap and refrigerate for 1 hour.
4. Preheat the oven to 350 degrees.
5. On a lightly floured surface, roll each dough ball into a 9 inch round and using a pizza cutter or knife, cut into 12 equal wedges (like a pizza pie).
6. Before separating the wedges evenly spread the round with 2 tbsp preserves.
7. Sprinkle 1/4 cup of each filling of your choice and press them down gently to adhere to the dough.
8. Starting with the wide end of each wedge, roll up into 24 cookies.
9. Place on a baking sheet with the tip pointing down and brush with egg wash.
10. Bake for 20-25 minutes or until golden.
11. Serve.

Banana Cream Cheese Sammie

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Banana Cream Cheese Sammie (Makes 2 Sandwiches)
4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese, divided
1 Banana






1. Cut the banana in half for each sammie. Then cut each half into strips lengthwise (so the pieces are long and flat).
2. Spread 2 tbsp of cream cheese on one side of the bread and top with one half of the banana slices.
4. Place another piece of bread on top to make a sammie.
5. Repeat with the remainder of the ingredients to make the second sammie.
6. Serve.

Basil Pesto Cheesecake

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Basil Cheesecake (Serves 12)

1 Tbsp Butter, melted
2 Tbsp Breadcrumbs or Panko
2 Tbsp Parmesan Cheese, grated
½ Cup Basil Pesto
1 cup Ricotta Cheese
1 cup or 1- 8oz block Cream Cheese, softened
2 Eggs
½ Tsp Salt

1. Preheat oven to 350 F.
2. Brush a 6-inch spring form pan, 8×8-baking dish, or pie pan with 1 tbsp of melted butter.
3. In a small bowl, combine Parmesan cheese and breadcrumbs and coat the buttered dish with the mixture.
4. In a separate bowl, mix the remaining ingredients until smooth and pour into the dish.
5. Bake for 45-55 minutes until the center is set.
6. Allow to cool before cutting and/or releasing cheesecake from the spring form.
7. Garnish with fresh basil leaves and serve with sliced baguette or crackers.