Tofu Gyros

 

Gyro Seasoning

• 1/2 tsp. dried rosemary
• 2 tsp. dried oregano
• 2 tsp. cumin
• 1 tsp. paprika
• 1 tsp. coriander
• 1 tsp. marjoram
• 1/8 tsp. cinnamon
• salt & pepper

Tofu Marinade

• 1 pound extra firm tofu
• 2 tbsp. reduced sodium soy sauce
• 2 tbsp. olive oil
• 3 tbsp. reduced sodium vegetable broth
• 2 tbsp. nutritional yeast
• 1/2 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• all of the gyro seasoning

Preheat oven to 350F.

First combine all the gyro seasoning ingredients into a small bowl and mix well, set aside.

Press the tofu for 30 minutes.  Thinly slice the tofu, set aside.

Next make the marinade.  In a large bowl, combine the soy sauce, oil, broth, nutritional yeast, onion powder, garlic powder, smoked paprika and all of the gyro seasoning.  Add the sliced tofu to the bowl and gently toss to coat in the marinade.

Line a baking sheet with parchment paper and spray with cooking spray.  Spread the marinaded tofu slices in an even layer.  

Bake for 30 minutes, until the tofu is slightly dried and chewy.

Remove tofu from the oven and add to a skillet over medium heat.  Add 1/2 cup water and 1/2 cup reduced sodium vegetable broth.  Bring to a simmer over medium heat until most of the liquid has been absorbed/reduced, about 6-8 minutes.

Enjoy in fresh pitas with tzatziki sauce, diced tomato, onion, cucumber, lettuce, hot sauce and crumbled feta cheese.

DELISH!!!!!!

Stuffed Pepper Cups

 

Pepper cups:

• 3 colorful large bell peppers
• 1 tbsp. olive oil
• 1/4 tsp. salt

Pepper filling:

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 tbsp. minced garlic
• 1 - 16 oz. block extra firm tofu
• 2 tbsp. reduced sodium soy sauce
• 2 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. crushed red pepper flakes
• freshly ground black pepper
• salt, to taste
• 1.5 cups tomato sauce
• 1 cup cooked tri-color quinoa
• 1 cup shredded fat free mozzarella cheese 

Preheat oven to 425F.  Lightly grease a 9x13" glass baking dish.

Cut the peppers in half lengthwise from stem to bottom.  Remove the core and seeds, keeping the stem in tack, if possible.  Lay the peppers out in the greased baking dish and drizzle 1 tbsp. olive oil, rubbing it evenly.  Sprinkle with 1/4 tsp. salt.  Roast for 20 minutes, until they are slightly tender.

Meanwhile, prepare the filling.  Heat 1 tbsp. olive oil in a large skillet over medium heat.  Add the onion and garlic and sauté until starting to soften, about 5 minutes.  

Use your very clean hands to crumble the tofu into the skillet.  Stir in the soy sauce, chili powder, oregano, cumin, coriander, red pepper flakes and freshly ground black pepper. Season with salt, to taste.  Cook for 5 minutes, using a wooden spoon to break up the tofu.  

Add the tomato sauce and cooked quinoa and bring to a simmer.  Remove from the heat and set aside.

Pull the roasted peppers out of the oven and spoon the tofu mixture to fill each pepper cup.  Top each with shredded cheese.  Cover the baking dish with foil and pop back into the oven for 15 minutes.  Remove the foil and continue to bake for 5 minutes. Serve hot.

Enjoy!!

Blueberry Banana Nut Bread

 

• 3 large very ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup chopped pecans
• 2 tbsp. unsweetened apple sauce
• 1 1/4 cups all purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 2 tbsp. butter, softened
• 1/2 cup light brown sugar, packed
• 1 egg, beaten
• 1 tsp. vanilla extract

Preheat oven to 350F. Lightly spray a loaf pan with avocado oil spray.

In a medium bowl, combine flour, baking soda and salt and mix with a wire whisk.  Set aside.

Cream butter and sugar with an electric mixer.  Add egg, bananas, apple sauce, vanilla and cinnamon and beat at medium speed.  

Add flour mixture and blend at low speed until combined.

Fold in the blueberries and pecans and pour batter into the prepared loaf pan.  Bake in the center rack for 55 minutes, until a toothpick inserted in the center comes out clean.

Let the bread sit in the pan for 20 minutes.  Move to a wire rack to continue to cool.  

Slice the bread when it's room temperature.

Enjoy!

Spiced Corn + Cucumber Salad

 

• 1 - 16 oz. bag of frozen corn,  cooked according to package directions, drained & cooled
• 1/2 cup finely chopped red onion
• 1 cucumber, partially skinned, seeded & chopped
• 1 tbsp. green onion paste
• 2 tbsp. lite mayo
• 1 tbsp, diced green chiles
• 1/2 tsp. chili powder
• 1/2 tsp. salt
• freshly ground black pepper

Add everything to a large bowl...

and stir to combine.  Cover and move to the fridge until ready to serve, at least one hour.

ENJOY!!

Deviled Potatoes

 

• 10 small red skinned potatoes
• 5 tbsp. light mayo
• 1 tsp. dijon mustard
• 1/2 tsp. apple cider vinegar
• 1/2 tsp. kala namak (black salt)
• 1/4 tsp. ground turmeric
• paprika and chives, for garnish

Boil the potatoes in a pot of salted water until the potatoes are tender to pierce with a fork or knife, 10-20 minutes (check at 10 and go from there). Drain and allow to cool.

Slice each potato in half lengthwise and use a melon baller to scoop out the flesh of each one.  Put the scooped out potato in a bowl and add the mayo, mustard, vinegar, kala namak and turmeric. Mix together with a potato masher (or fork) until smooth and mixed well.

Spoon the mixture to fill each potato half.  Garnish the filled potatoes with a sprinkling of parsley and chopped chives.

Store in the fridge until ready to serve.

ENJOY!!!! 

🍕 No Guilt Cauliflower Crust Pizza 🍕

 

For the Crust:

• 1 - 16 oz. bag frozen riced cauliflower, cooked according to package directions
• 3 tbsp. liquid Just Egg (or one egg, beaten)
• 1 cup shredded fat free Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. minced garlic
• 1 tsp. onion powder
• 1/2 tsp. Italian seasoning
• 1/4 tsp. crushed red pepper flakes

Preheat oven to 425F.

Cook cauliflower according to package directions.  Drain any excess liquid in a dishtowel or paper towels.  Allow to cool for 10 minutes.  In a large bowl, combine cauliflower, cheeses and seasonings.  Mix to combine.

Move the cauliflower mixture to a baking sheet lined with parchment paper and flatten it out to form a crust about 1/4 inch thick.  Bake for 15 minutes, until lightly browned.  Pull the crust out of the oven (but leave oven on).

For the Toppings:

• 1 cup pizza sauce
• 1 green bell pepper, chopped
• 1 yellow, orange or red bell pepper, chopped
• 1/2 of a small red onion, chopped
• 1 tsp. minced garlic
• 1 1/2 cups fat free Mozzarella cheese
• 1/3 cup (12 slices) plant based pepperoni, quartered (or regular pepperoni)

While crust is cooking, sauté the bell peppers, onion and garlic until softened, about 5 minutes.

Top the cooked crust with pizza sauce and spread it out evenly.  Sprinkle one cup of Mozzarella and top with bell pepper & onion mixture.  Top with the sliced pepperoni.  Sprinkle the remaining 1/2 cup of Mozzarella over the top.  Bake for 10-12 minutes, until cheese is melted and starting to brown.

Let stand 5 minutes before slicing.

Enjoy!!! 

Baby Red Potato Salad

 

• 4 cups red baby potatoes, boiled first and then cut into fourths 
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped red onion
• 3 green onions, white & dark green parts, chopped
• 1/4 cup chopped dill pickles
• 1/4 cup chopped celery
• 2 tsp. Dijon mustard
• 1 tbsp. avocado oil
• 1 tbsp. red wine vinegar
• 2 tbsp. reduced fat mayo
• 1/4 tsp. garlic powder
• salt & freshly ground black pepper, to taste

Boil the potatoes in a pot of salted water.  Cook until soft, around 15 minutes (check after 10).

While potatoes boil, combine the bell pepper, red onion, green onions, pickles and celery in a bowl.  Add the mustard, oil, vinegar, mayo,  and garlic powder.  Stir to combine and season with salt & freshly ground black pepper.

Once the potatoes are done, let cool, until you can easily handle, and slice into fourths.  

Toss the potatoes into the veggie/sauce mixture and mix well.  Season again with salt & pepper, as needed.

Refrigerate until you are ready to dig in!