The Best Edamame!

 

• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha
• 1 - 14 oz. frozen edamame, thawed

Warm the chili oil and garlic in a saute pan. Add the garlic, ginger, soy and sriracha. Warm and mix well.  Add the edamame and cook until warmed through.

Enjoy!

These are also great on the grill!  

Zucchini Crust Veggie Bake

 Zucchini Crust

• 2 large zucchinis, yielding approximately 5 cups grated zucchini 
• 2 eggs, beaten
• 1 cup fat free shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes

Grate the zucchini into a large colander.  Lightly sprinkle with salt and let sit for 10 minutes.  Use a dish towel to ring out any excess water. Set aside.

Preheat oven to 400F.  Spray a 9x13 baking dish with avocado oil spray.

Combine the grated zucchini, eggs, mozzarella, parmesan, garlic and red pepper in a large bowl.  Use a fork to mix well.  

 

Spread into the baking dish in a even layer and pop into the oven, uncovered, for 25 minutes.

Meanwhile, prepare the ragu.

Veggie Ragu

• 1 link spicy Impossible sausage, from a package of 4, casing removed
• 3 colorful bell peppers, chopped
• 1 zucchini, chopped
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 2 tsp. Italian seasoning
• 1 - 28 oz. jar Raos marinara sauce
• 1 cup reduced fat shredded mozzarella cheese

Heat a skillet over medium heat and spray with avocado spray.  Crumble the sausage into the skillet and cook until browned, about 2 minutes.  Add the bell peppers, zucchini and onion to the pan and continue to cook until veggies are softened, about 10 minutes.  Add the garlic, red pepper flakes and Italian seasoning and stir to mix well.

Pour the marinara sauce into the pan, stirring it to combine with the veggies, and allow it to simmer until the zucchini crust is out of the oven.

When the zucchini crust is done, pull it out of the oven.

Pour the veggie ragu over the top.  Sprinkle the mozzarella over the top.  Pop it back into the oven for 20 minutes, until bubbling hot and cheese is browned.

Allow to sit for 5 minutes before serving.

ENJOY!

Baked Cottage Cheese Crisps

 

• 2 cups reduced fat cottage cheese
• 1/2 cup parmesan cheese
• 2 eggs
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried parsley
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes

Preheat oven to 400F.

Line two baking sheets with parchment paper.

Combine all ingredients into a food processor and blend until smooth.

Drop tablespoons of the mixture onto the parchment lined baking sheets, flattening them out into thin circles.

Bake for 25 - 30 minutes until golden and firm.  Let cool completely for more crispiness!

Enjoy!  

Store in an airtight container.

🌮 Taco Stuffed Zucchini Boats 🌮

• 4 medium-large zucchinis, ends removed & cut in half lengthwise
• avocado oil spray
• 1 cup salsa, divided
• 1 - 12oz. package Impossible LITE
• 1 link Impossible Italian sausage (from a pack of 4), casing removed
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. crushed red pepper flakes
• 1/2 large yellow onion, chopped
• 1 red bell pepper, seeded & chopped
• 1/4 cup water
• 1/2 cup shredded cheese
• chopped green onions, for garnish

Preheat oven to 400F.

Bring a large pot of water to a boil.  

Spray a 9x13 baking dish with avocado oil spray and add 1/2 cup salsa, spreading it evenly in the bottom of the dish.

Use a melon baller to hollow out the center of the zucchini halves, leaving 1/4 inch shell on each

Chop the scooped out zucchini flesh, keeping 3/4 cup to add to the taco filling.  Chop the bell pepper and onion. 

Drop the zucchini halves in boiling water and cook 1 minute.  Remove from the water, set aside.

Brown the impossible meat & sausage in a large skillet, breaking it up with a wooden spoon as it cooks.  Add the spices and mix well.  Add the onion, bell pepper, chopped zucchini flesh and cook until veggies are softened and meat is browned.

Add 1/2 cup salsa and 1/4 cup water to the skillet, stir to combine.  Cover the skillet and simmer on low for 10 minutes.

Fill the hollowed zucchini boats with the taco meat, dividing it equally among the 8 halves.  Sprinkle the cheese over the top.  Cover the dish with foil and bake 30 minutes until cheese is melted and zucchini is cooked through. Top with chopped green onions.

Enjoy with taco toppings such as diced tomatoes, chopped black olives, sliced pickled jalapeños, diced avocado, sour cream, etc.  

Serves 4-6.  Enjoy!!

Spicy Grilled Tofu Steaks

 

• 1 - 16 oz. block organic firm tofu
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. cayenne
• 1/8 tsp. salt
• 2 tbsp. + 2 tsp. avocado oil, divided
• 2 tbsp. hoisin sauce
• 2 tsp. reduced sodium soy sauce
• Chopped green onions, for garnish

Press the tofu for 10 minutes.  Slice the tofu into "steaks".  

Move the tofu steaks into a glass dish.

In a small bowl, combine the 2 tsp. oil, hoisin sauce and soy sauce.  Stir to mix well.  Pour the sauce into the dish with the tofu, moving the tofu around so all sides are covered.  

Move to the fridge to allow to marinade until ready to grill.

In a separate small bowl, mix the dry ingredients - cumin, chili powder, crushed red pepper, cayenne and salt.

Heat 2 tbsp. avocado oil on the Blackstone griddle over medium high heat.  Carefully place the tofu on the skillet.  Sprinkle about half the dry spices evenly over the tofu, close the lid and cook for 4 minutes. 

When the bottoms of the tofu are browned, flip and sprinkle the rest of the dry spices over the top.  Cook for 2-3 minutes.  Flip the tofu over again.  

Sprinkle with green onions and serve.

Served here over a bed of veggies - riced cauliflower, onion and bell peppers.  

Serves 4.  Enjoy!!

🌮 Taco Casserole 🌮

For the base:

• 2 - 12 oz. packages frozen riced cauliflower
• 1 egg, beaten
• 4 oz. shredded reduced fat Mexican blend cheese
• 1 - 4 oz. can chopped green chiles, drained
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/4 tsp. salt

Preheat oven to 400F.  Spray a 9x13 glass baking dish with avocado oil spray.

Steam the riced cauliflower according to package directions and let cool slightly.   In a mixing bowl, combine the steamed cauliflower with the egg, cheese, chiles, cumin, garlic and salt.  Stir to combine.

Use a silicon spatula to press the cauliflower mixture into your greased dish. 

Pop it in the oven for 20 minutes, until edges have started to brown.

For the taco topping:

• 1 small onion, chopped
• 2 bell peppers, seeded and chopped
• 1 tbsp. minced garlic
• 1 - 12 oz. package Impossible LITE
• 1 - link Impossible Spicy Sausage (from a pack of 4), casing removed
• 2 tbsp. taco seasoning
• 1- 15 oz. can enchilada sauce
• 2 oz. shredded reduced fat Mexican blend cheese

While the base is in the oven, spray a large skillet with avocado oil spray and add the onion and bell peppers. Allow to cook until starting to soften, about 5 minutes.  Add the garlic and stir to combine.

Add the Impossible LITE & sausage to the pan, breaking it up with a wooden spoon.  Allow to cook until browned, about 5 minutes.   

Stir in the taco seasoning and mix well.  Pour the enchilada sauce into the pan and allow to simmer until the base is out of the oven.

Spoon the taco topping over the top of the cooked base, smoothing it out with a silicone spatula. 

Top it with the remaining 2 oz. of cheese and pop it into the oven for 10 minutes, until it is bubbling and the cheese is melted. 

Enjoy with all of your favorite taco toppings such as diced tomatoes, sliced black olives, avocado chunks, sour cream, taco sauce, etc.  

YUM!

Vegan Egg Roll in a Bowl

• 1/4 cup reduced sodium soy sauce
• 1 tbsp. sweet chili sauce
• 1 tbsp. seasoned rice vinegar
• 1 tsp. cornstarch
• 1 tbsp. avocado oil
• 1 small yellow onion, chopped
• 1 large bunch green onions, white and light green parts only, chopped
• 1 green bell pepper, seeded and chopped
• 1 orange or yellow bell pepper, seeded and chopped
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 - 12 oz. block extra firm tofu, pressed
• 1 - 14 oz. bag coleslaw 
• Sriracha, to taste

First, prepare the tofu by draining it and pressing it for 20 minutes.

Meanwhile, in a small bowl, whisk together the soy sauce, sweet chili sauce, vinegar and corn starch. Set aside.

Heat a large skillet over medium heat and add 1 tbsp. oil.  Add the yellow onion, green onions, bell peppers, garlic and ginger and saute for about 5 minutes, until onions become translucent.

Reduce heat to low and use your hands to crumble the tofu into the pan.  Cook until tofu begins to brown, about 10 minutes. Pour in half the sauce mixture, stir to combine, and continue to saute for another 2 minutes.  

Increase heat up to medium and add the cabbage to the pan.

Saute until tender, about 5 minutes.  Stir in the remaining sauce and mix everything together.  

Drizzle sriracha over the top and stir to combine.

Enjoy!