Honey-Shoyu Glazed Tofu with Peanut Sesame Whole-Wheat Couscous

Ingredients

1 pkg firm tofu

3 Tbs honey

3 Tbs shoyu

4 cups water

2 cups whole-wheat couscous

2 cups kale

2 cups chard

2 cups green beans

3/4 cup peanuts, chopped

3 Tbs chia seeds

1 cup cilantro, chopped

1/2 cup shoyu

1/4 cup sesame oil

Directions

Press tofu by wrapping it in a kitchen towel in a bowl with 2 canned goods on top for weight. Allow the water to be pressed out for 20-30 minutes. Cut the tofu into 1/2 inch slices and place on a parchment-lined baking sheet. Mix the honey and shoyu together and coat each tofu slice. Bake in a 400 degree oven for 30 minutes, flipping halfway.

Meanwhile, steam the green beans for 4 minutes. Bring water to a boil, add the couscous, cover, reduce to simmer, simmer for 5 minutes, and fluff with a fork. Saute the kale and chard until slightly wilted. Add in green beans, shoyu, and sesame oil. Saute 1 minute. Add in chia seeds, peanuts, cilantro, and the cooked couscous. Mix until combine evenly. Add more shoyu and sesame oil if needed. Top each plate of couscous with the tofu slices.

This was a quick supper I threw together. I wanted to use up the last of the kale and chard from our garden and have a healthier lighter supper. I always love using the quick 5 minute couscous. It's the fastest whole grain you could make. Eric and I are huge fans of baked tofu, so I make it a lot. But I wanted to try something different so I thought the honey would be a nice change. Eric and I were crazy about the couscous.

Roasted Heirloom Tomato Dill Pasta

Ingredients

1/2 pkg whole-wheat linguine

1 red onion, sliced (drizzled with 1 Tbs olive oil, 1 tsp agave nectar, & s&p)

3 heirloom tomatoes, large diced (drizzled with 1 Tbs balsamic vinegar, 1 Tbs olive oil, & s& p)

1 cup slivered almonds

1 Tbs ghee

2 garlic cloves, pressed

1 cup half & half

1/4 cup fresh dill, minced

1/2 tsp pepper

1/2 tsp himalayan salt

Directions

Roast onions at 450 degrees for 40 minutes, stirring every 15 minutes. At the same time, roast the tomatoes at 450 degrees for 30 minutes.

In a mortar and pestle grind the almonds into a powder.

Meanwhile, cook pasta according to directions.

Saute garlic in the ghee, add almonds, and toast for 2 minutes. Add half & half and bring to a low boil for 5-8 minutes until reduced. Add in salt & pepper and dill. Coat cooked pasta with sauce and add in remaining ingredients.

I made this pasta recipe up because I needed to clean out the refrigerator and use up some produce from the farmer's market. I was pleasantly surprised with how well it turned out. The dill paired wonderfully with the fresh sweet heirloom tomatoes. The onions became so sweet and mild after being roasted with the agave. The almonds gave a great flavor and texture to the sauce. It may take a little extra time to make, but it's relatively simple to assemble. You really can't go wrong with a comforting pasta.

Spring Rolls with Almond Butter Sauce

Ingredients

4 rice paper wraps

2 1/2 cups cooked rice noodles

1 avocado, thinly sliced

1/2 cucumber, cut into thin strips

3 green onions, cut into thin strips

1 cup orange bell pepper, cut into thin strips

1/2 cup cilantro, chopped

Almond Butter Sauce

1/3 cup almond butter

1/8 cup coconut milk

1 Tbs water

1 Tbs fresh lime juice

1 Tbs soy sauce

1/4 Tbs fresh ginger, minced

1 garlic clove, pressed

2 Tbs cilantro, chopped

1/2 Tbs hot sauce

Directions

First prepare the almond butter sauce by mixing all the ingredients together.

Next, place 1 rice paper sheet in a large bowl of warm water for about 10 seconds until it has softened. Quickly fill the rice paper wrapper with rice noodles, avocado, cucumber, green onions, peppers, and cilantro. Roll up like a burrito. Repeat with remaining rice paper wrappers. It is important to work quickly with the delicate wrapper. Cut each roll in half and serve with the almond sauce.

One of my favorite appetizers at Thai restaurants are spring rolls, especially if they have a great dipping sauce. I usually make a peanut sauce, but I thought I would experiment with almond butter. The results were great! This sauce would also be great in a stir-fry. You can serve the spring rolls as an appetizer or you can turn it into a complete meal like I did. It's a great light summer supper.

Oat Soda Bread

Adapted from 101 Cookbooks

Ingredients

2 cups oat flour

1 1/2 cups all-purpose flour

3/4 cup spelt flour

1 3/4 tsp baking soda

1 1/4 tsp kosher salt

2 1/4 cups buttermilk

2 Tbs sesame seeds (topping)

Directions

Preheat oven to 400 degrees. Mix together dry ingredients. Make a well in the center and add buttermilk. Mix to combined and knead for 30 seconds until well combined. You may need to adjust the amount of buttermilk if it is too dry. Place the loaf on a parchment-lined baking sheet, cut 2 slits 1 inch deep on top, brush with buttermilk, and sprinkle with sesame seeds. Bake for 30 minutes, then move to top rack, and bake another 20 minutes.

Nothing is better than freshly baked warm bread slathered with butter:) I have a tendency to steer away from yeast breads and go for the quick and easy soda breads, so when I saw the recipe on the 101 cookbooks blog I knew I had to try it. I made a few adaptations to the original recipe. I ran out of all-purpose flour, so I substituted spelt flour which is a lighter flour than my other whole-grain options. I also used a lot more buttermilk because it was too dry and I was having a hard time mixing the dry ingredients in. You could add any seed that you would like on top. I just happened to have sesame seeds. Pumpkin seeds are also great. Eric and I devoured this bread when it first came out of the oven. We sat outside with tea, some warm buttered bread, a deck of cards, and we were in heaven:)

Smoked Tomatillo Enchiladas

Ingredients

Tomatillo Salsa

3 tomatillos, diced

2 Tbs red onion, diced

2 garlic cloves, minced

1 jalapeño, minced, seeds included

1 Tbs honey

juice of 1/2 lime

1/2 tsp pepper

1 tsp himalayan salt

1 cup cilantro, chopped

6 tortillas

1 Tbs ghee

1 red onion, thinly sliced

2 zucchini, sliced

1 head savoy cabbage

1 red pepper, thinly sliced

2 cups button mushrooms, sliced

1 tsp cumin

1 tsp paprika

1 tsp chili powder

1 tsp himalayan salt

1 tsp pepper

1/2 tsp agave nectar

1 cup cilantro, chopped

1 cup smoked cheddar, shredded

2 garlic cloves, minced

sour cream (on side)

Directions

Make tomatillo salsa by placing all ingredients in the food processor and process until well chopped and combined. Refrigerate 1-2 hours for flavor development.

Preheat oven to 425 degrees. Caramelize onion in ghee on medium low heat for 20 minutes, stirring every few minutes. Set aside. In 2 large saute pans, saute zucchini, cabbage, mushrooms, and red peppers in ghee until tender. Add garlic, cumin, paprika, chili powder, salt & pepper, and agave nectar the last minute of cooking. Stir in 3/4 cup cilantro and caramelized onions. Place about 1/2 cup veggie mixture on each tortilla, top with some smoked cheddar, roll up like a burrito, and place in 9x13 baking dish with some tomatillo salsa spread on the bottom. Next, spread remaining tomatillo salsa on the tops of the tortillas, sprinkle with remaining cheese, garnish with cilantro, and bake for 30 minutes. Serve with sour cream.

I saw some beautiful tomatillos at the co-op and I was inspired to invent this recipe. You don't have to have all the veggies I put in it. I was just cleaning out my refrigerator. The key ingredients really are the smoked cheddar and the tomatillo salsa. The veggie mixture makes way more than you will need, so you can lessen the veggies if you chose or you can do what I did and add them the next day to some rice or pasta for a quick delicious meal. I made these enchiladas for Eric's friends and they were all huge fans. It takes some time, but it is well worth it.

Berry Green Smoothie

Ingredients

2 cups kale, stems removed & leaves torn into small pieces

2 cups unsweetened hazelnut milk

1 banana, frozen & sliced

1/2 cup frozen raspberries

1/2 cup frozen berry mix: blackberries, blueberries, & black raspberries

1 cup wild blueberries, frozen

1 Tbs nut butter (almond or cashew)

Directions

Blend kale and hazelnut milk until smooth. Next, blend in the banana. Finally add in remaining ingredients and blend until well-combined.

I was a bit reluctant to try greens in a smoothie, but a friend convinced me that you could not taste the greens. I made sure that I blended the greens very well in the hazelnut milk because I didn't want to get a random chunk of greens in my smoothie. To my surprise you honestly can not tell that you are drinking 2 cups of kale, which is awesome for those that don't care for greens because then you are getting all the great nutrients delivered in a pleasant way. I usually have a bunch of frozen fruit in the freezer and will just grab what looks appealing at the moment. I also usually have bananas in the freezer. When I buy a bunch and they start to get too ripe I throw them in the freezer for my smoothies. I like to add some nut butter for some protein. You can really just make this what you want. You really can't mess it up:)

Bake Zucchini Fries with Sweet Onion Dip

Adapted from kingarthurflour.com

Ingredients

2 zucchini. cut into fry size

1 Tbs kosher salt

Sweet Onion Dip

1/2 onion, diced

1/2 Tbs butter

1 Tbs apple cider vinegar

1 Tbs wildflower honey

1/2 Tbs garlic aioli mustard (Trader Joes)

1/2 cup grapeseed oil veganaise

Breading

1 cup panko breadcrumbs

1/2 cup parmigiano reggiano cheese, shredded

1 tsp oregano

1/2 tsp paprika

1 tsp garlic salt

1/2 tsp thyme

2 eggs

Directions

Start by salting the zucchini to release excess water. Place zucchini fries in a colander over a bowl and coat with 1 Tbs kosher salt. Allow to sit for 30-60 minutes.

Meanwhile, caramelize the onion in the butter on low heat for 20-25 minutes until golden in color. It's important to cook it low and slow for the sweet flavor to develop. Next, place the caramelized onions and remaining dip ingredients (besides mayo) in food processor and process until well-combined. Mix in mayo and chill until you are ready to serve. Preheat oven to 425 degrees.

Next, rinse off the salt on the zucchini and then place on a kitchen towel to dry. Mix together the breading mixture in a large shallow bowl. Whisk the 2 eggs in a separate bowl. Line 2 baking sheets with parchment paper. Using one hand dip the zucchini fry into the egg, place in the breadcrumbs, coat with the other clean hand, and place on the baking sheet. Continue with remaining zucchini. Bake for 12 minutes, rotate, and bake for another 12-15 minutes until crispy. Serve with sweet onion dip.

I found this recipe on a great site pinterest.com, which is a site in which people post things that they like online. The picture drew me in because of the cripsy texture and the creative dip that accompanied them. I made a few changes to the original recipe, but it wasn't my genius creation. These fries were so tasty and comforting. Eric and I were both huge fans and we quickly ate them all. I really liked the sweet onion dip and it can also be used as a sandwich spread. You might as well double the recipe if you are going through all the work. This is a perfect recipe for an appetizer or as a side.

Spicy Marinated Grilled Tofu & Mushrooms

Ingredients

1 block firm tofu

10-12 button mushrooms (medium sized)

Marinade

4 Tbs Shoyu (soy sauce)

1 Tbs sesame oil

2 Tbs worcestershire sauce

2 Tbs maple syrup

2 Tbs sriracha sauce

2 garlic cloves, minced

Directions

Press the tofu first to remove excess water so the marinade can soak in. Place the rinsed tofu block with a kitchen towel wrapped around it in a medium size bowl with 2 canned goods on top as weights to press out the liquid. Allow the tofu to press for at least 30 minutes.

Next, mix the marinade ingredients together and place half in a 9x13 baking pan. Place mushrooms and tofu (cut into large cubes) in the baking pan. Then pour the other half of the marinade on the top of the mushrooms and tofu. Roll the tofu and mushrooms around in the marinade to make sure they are evenly coated. Place the baking pan in the refrigerator. After 30 minutes rotate the tofu and mushrooms for even coverage with the marinade. Allow to marinade for another 30 minutes.

Meanwhile, start up a charcoal grill. Place mushrooms and tofu on kabob skewers. Grill on a foil lined grill for 10-15 minutes, rotating halfway, until cooked through and golden.

With the beautiful summer weather I was wanting to use the grill for dinner. My usual go-to grilling favorite were mushrooms, but I wanted to try something new and more exciting. Not that grilled mushrooms are not amazing:) I had heard about grilling tofu, so I thought I would try it out. I always like to marinade tofu because it's flavorless. The spicy sriracha gave a great kick and it paired well with the charcoal grill flavor. Eric and I were crazy about them. The grill made the tofu crispy and super tasty. This was my favorite grilled food yet! The mushrooms were also wonderful, but I expected that. The tofu was a big surprise. Even the next day, the cold tofu cubes were delicious. I will definitely be making these again.

Chanterelle Mushroom Tacos with Honey Lime Butter Lettuce Salad

Serves 2

Ingredients

Chanterelle Mushroom Tacos

(adapted from Heidi Swanson)

2 cups fresh chanterelle mushrooms, sliced in half

2 tortillas

1 tsp ghee (clarified butter)

3/4 cup savoy cabbage, shredded

1/4 cup parmigiano reggiano cheese, freshly grated

1 garlic clove, minced

1/2 cup caramelized onions

1/4 cup cilantro, chopped

Honey Lime Butter Lettuce Salad

2 cups butter lettuce, ripped into bite size pieces, washed, and spun

1/4 cup slivered almonds

1/4 cup fresh feta cheese

Honey Lime Dressing

juice of half a lime

1 Tbs olive oil (Mediterranean)

1 Tbs wildflower honey

1 Tbs cilantro, chopped

1 garlic clove, pressed

1/2 tsp himalayan salt

1/2 tsp freshly cracked pepper

Directions

Start by caramelizing 1 large onion cut into thin slices on medium low heat for 15-20 minutes (I already had some leftovers in the refrigerator).

Next, saute the chanterelle mushrooms on medium heat in the ghee until slightly tender, about 3 minutes. Drain any water that is excreted from the mushrooms so your taco is not soggy. Add in the caramelized onions and garlic, saute 1 minute until heated through. Place mushroom mixture in a bowl and heat tortillas on low heat in the same pan for 1 minute flipping halfway through. Place half of mushroom mixture in each taco, top with cheese, cabbage, and cilantro. Roll taco up like a burrito and place back in pan on low heat to warm up the taco on each side for about a minute. To serve slice in half.

Meanwhile, prepare dressing by placing all ingredients in a mason jar, cover, and shake vigorously. Place butter lettuce, almonds, and feta in a large bowl and cover with the dressing. Mix to evenly combine and divide the salad between 2 plates.

I had seen the chanterelle mushroom taco recipe from Heidi Swanson in my Whole Living magazine and I thought they looked beautiful and that it was a great idea for a taco. When I went to the co-op yesterday they had beautiful fresh chanterelles so I knew I needed to make the tacos. The original recipe was more simple with just the mushrooms, garlic, and cheese, so I decided to add more veggies to bump up the nutrition and flavor. I thought cilantro was the perfect herb to compliment the flavors. The recipe came together quickly since I already had the caramelized onions made. I didn't add any salt because you get salt from the cheese, but feel free to add some if you prefer. I was very happy with the salad dressing I invented. I wanted something that would go with the taco theme, so I started with the lime and cilantro. I hesitated to add a whole tablespoon of honey, but I knew it would only make it better, which was completely true. Eric was crazy about the dressing! The sweetness of the honey and the saltiness of the feta made the side salad standout. It was a nice surprise. The butter lettuce, which is my favorite, also added a smooth factor to the salad. We were very satisfied after this meal. It was the perfect light summer supper.

Marinated Steamed Mushroom Sandwich

Ingredients

2 large portobello mushrooms, stems diced

4 slices brie cheese

1 heirloom tomato, cut into quarters

4 slices Rustica olive loaf bread

Topping for tomatoes

1 Tbs olive oil

1 Tbs balsamic vinegar

1/2 tsp agave nectar

1/2 tsp himalayan salt

1/2 tsp pepper

Marinade

1 Tbs olive oil

2 Tbs balsamic vinegar

1/2 tsp thyme, dried

1 tsp red pepper flakes

2 tsp garlic salt

1 tsp paprika

1/2 tsp himalayan salt

1/2 tsp pepper

Directions

Cut slits into the mushrooms, mix marinade ingredients together in a large bowl, and let the mushrooms soak in the marinade for 30-60 minutes. Next, steam the mushrooms for 10 minutes, rotating half-way.

Meanwhile, roast tomato at 450 degrees for 30 minutes in a parchment-lined baking dish coated in the tomato topping. Place tomatoes and cheese on top of the mushroom (gill-side) and broil until the cheese is melted. Place the mushroom between the 2 slices of olive bread.

I wanted to find a new way to cook our favorite portobellos so I decided to invent a good marinade, cut slits so the marinade could soak in, and tried steaming them for a change. Well, they turned out to be juicy and delicious. The roasted tomatoes added a ton of flavor and the melted cheese gave comfort to the sandwich. I set up a table in our backyard, made some fresh sweet corn, and we had a very enjoyable night:)

Red White Sauce over Spaghetti

Ingredients

1 jar marinara sauce

1 yellow heirloom tomato, diced

1 pkg whole wheat spaghetti noodles

1/2 cup fresh basil

1 tsp himalayan salt

1 tsp pepper

White Sauce

3 1/2 Tbs ghee (clarified butter)

3 Tbs all-purpose flour

2 cups original hazelnut milk

3 garlic cloves, pressed

1/4 tsp freshly grated nutmeg

1 tsp garlic salt

Directions

Melt ghee in a large saucepan, add garlic, saute 30 seconds, add flour, and whisk until rue is smooth. Next, add hazelnut milk, whisk until smooth, and cook on medium low heat until thick and creamy. Then, add in marinara sauce and tomato and simmer for 10 minutes. Finish with the basil, salt, and pepper just before serving.

Meanwhile, prepare pasta according to package directions. Top pasta with the sauce.

I was inspired to create this after remembering how wonderful it was to mix red pizza sauce with the creamy garlic white pizza sauce when I worked at Papa Murphys in high school. I thought I would try the red white combo with pasta for a comfy meal. Eric and I just switched to drinking hazelnut milk and I am really loving it, so I was curious as to how it would turn out in the white sauce. Well, it was the best non-dairy milk I have ever used in a white sauce. I have tried several different types and they are either too sweet or just a little off. So from now on I will be using hazelnut milk in my sauces:) The marinara sauce that I buy is also amazing, so I knew after tasting the yummy white sauce that this was going to be a homerun. I saw the beautiful heirloom tomato on the counter and I thought the yellow color would add something special to the sauce. The sauce only got better the longer it sat. Eric was in love with it, so it was a good thing I made so much. I served some fresh Rustica olive loaf bread on the side, which was perfect for soaking up the yummy sauce.

Spicy Farro Salad

Ingredients

1 3/4 cups farro, soaked overnight

4 cups water

1 1/2 cups kale, ripped into bite-size pieces

1 cucumber, seeded & diced

1 bag frozen peas, thawed

1/2 cup slivered almonds

1 can chickpeas, drained & rinsed

Dressing

1 cup fresh dill, chopped

3 garlic cloves, pressed

4 Tbs sriracha sauce (add more if you want it spicier)

2 Tbs ketchup

3/4 cup veganaise

1 1/2 tsp himalayan salt

1 tsp pepper

Directions

Bring the soaked farro and 4 cups of water to a boil in a large saucepan with lid and reduce to simmer for 8-10 minutes. Rinse farro with cold water to cool and add to a large bowl.

Meanwhile, bring 1 cup of water to a boil in a medium saucepan, add peas, cook for 20-30 seconds, drained, and rinse with cold water. Mix peas, kale, cucumbers, almonds, and chickpeas in large bowl.

Make the dressing by combining all the ingredients. Mix all ingredients together and add salt and pepper according to taste. Chill for 1 hour to let flavors marry together. You may need to add more sriracha the second day for more heat due to the dressing soaking into the farro.

I have been wanting to make farro for quite some time now because I was reading all the food blogs and they were raving about it. Well, I did find some at our co-op but it was pretty pricey. Fortunately, at a different co-op I found it in the bulk section and it was cheap:) I love the nuttiness of the farro. It is my new favorite grain. I was a little deterred by the fact that you have to plan ahead and soak it overnight, but I have some friends that only soaked it for 4 hours and it turned out perfect. You don't have to soak the farro, but it cuts down on the cooking time significantly. The second time I made this the farro soaked for over 24 hours and I barely had to cook the farro. I really enjoy the mix of the sriracha and ketchup because you get the sweetness from the ketchup that compliments the spiciness of the sriracha. I used a tasty natural ketchup which has a richer flavor that your average ketchup. The dill and the kale were from my garden, so I decided to throw them in and I was pleasantly pleased. This recipe makes a lot, so it's perfect for a potluck or to munch on for a few days. It was nice to have in the refrigerator when I was hungry because I could easily make myself a bowl and then add some extra sriracha of course:)

Picnic Pasta

Ingredients

3 cups penne pasta

2 cups green beans, ripped into bite-size pieces

1 can chickpeas, drained & rinsed

1 can black olives, drained & rinsed

1 can corn, drained & rinsed

1 cup parsley, chopped

1/2 cup slivered almonds

Vinaigrette

2 garlic cloves, pressed

1 Tbs garlic aioli mustard

2 Tbs balsamic vinegar

1/4 cup red wine vinegar

1/3 cup olive oil

2 tsp himalayan salt

1 1/2 tsp pepper

Directions

Boil pasta for 7 minutes, add green beans, cook 2 minutes, drain, and rinse with cold water.

In a large bowl, whisk together vinaigrette ingredients. Mix in remaining ingredients and chill for 1 hour.

I made up this recipe for a picnic that Eric and I had. I wanted something that would be easy to make, store, and would not have to worry about getting sick if it were to get warm in the hot weather. This recipe makes a large batch of pasta, which is great because it is so satisfying. It's also a great recipe to bring for a potluck. I brought this to a BBQ and I also added in some fresh mozzarella that I cubed up, which was amazing! The vinaigrette is really flavorful, so you could basically add in whatever veggies you have on hand and make it your own.