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Herbed Tofu Cakes!

 

I’ve made it a custom to eat scrambled tofu for breakfast. After a while, it became vanilla to me. I was looking for something more flavorful than salt and peppered “eggs”

I came across this recipe, and I must say it taste as amazing as it looks. It did NOT disappoint at all. Quick and easy too!

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WITHOUT FURTHER A DO:

-ADAPTED FROM BHG.COM-

Herbed Tofu Cakes

ingredients
1 16 ounce package firm tofu (fresh bean curd), drained
1 large carrot, finely shredded (2/3 cup)
2 green onions, chopped
1/4 cup snipped fresh cilantro
2 tablespoons snipped fresh mint
2 cloves garlic, minced
1/3 cup all-purpose flour
2 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil (I used coconut oil)
1/2 of a cucumber, chopped
1/2 of a mango, seeded, peeled, and chopped
1 recipe Dipping Sauce, recipe below
Fresh mint (optional)

Directions:
1. Preheat oven to 200 degrees F. In large bowl mash tofu with a fork. Add carrot, green onions, cilantro, mint, garlic, flour, and 2 tablespoons of the soy sauce; stir to combine.
2. In a large skillet heat oil over medium heat. Tightly pack some of the tofu mixture into a 1/4-cup metal measuring cup. Unmold into the hot skillet by tapping measuring cup in bottom of skillet. Repeat to make 5 patties. Cook for 3 to 4 minutes per side or until browned and heated through. Remove to a baking sheet; keep warm in oven while cooking remaining 5 patties.
3. To serve, top tofu cakes with cucumber and mango. Serve with mint and Dipping Sauce. Makes 10 appetizers.
Dipping Sauce
ingredients
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon chili garlic sauce
directions
1. Stir together soy sauce, rice vinegar, and chili garlic sauce.
nutrition facts (Herbed Tofu Cakes)
Servings Per Recipe 10, cal. (kcal) 91, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 9, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 5, vit. A (IU) 1701, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 393, Potassium (mg) 187, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

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HEALTH FRIES!


A healthy alternative to those unhealthy fries most of us seem to enjoy. Unless you enjoy the extra fat..
I mean, after all, this is… ‘MURICA!

ADAPTED  FROM YOUNGANDRAW.COM

“Just like fries” Delicata Squash Rings

Seasoned Delicata Squash Ring Fries

Seasoned Delicata Squash Ring Fries

Ingredients:


2 delicata squash (or more if you like)
Few pinches of Garlic Powder
Few pinches of Paprika
1 tbsp. Coconut Oil
Instructions: Cut off the ends, hollow out the seeds and slice into rings and bake for 30-45 minutes on 350. If you want crispy like “chips” then slice the rings thinner. At the end drizzle organic coconut oil, a sprinkle of himalayan salt, paprika and garlic powder.
 

 

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Come to the vegan side… We’ve got cookies >;]

So, I was challenged by mum last week. She told me there was no way I’d be able to make cookies without having to use any animal source.

To their surprise, it came out yummy 😀
Yummy and cruelty free!

Here’s the recipe I came across with at: http://www.ericasweettooth.com .
Enjoy 😉

Vegan Chocolate Chip Cookies

Adapted from Kirsten’s Kitchen

2 cups flour

1 cup turbinado sugar (or granulated sugar)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup dark chocolate chips/chunks (make sure they’re vegan!)

2/3 cup vegetable oil

1/4 cup soy/almond milk

1 tsp vanilla

1 tbsp dark molasses

– Preheat oven to 350 degrees

– In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips.

– In another bowl, combine the vegetable oil, milk, vanilla, and molasses.

– Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.

– Roll dough into compact balls, place on a parchment paper-lined pan, and squish them down to form saucers.

– Bake in the oven for 8-10 minutes. Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Recipe yields about 16 cookies.

NOTE: I took the liberty of not adding the molasses and instead added 2 mushed bananas which I highly recommend if you want a good sticky enough texture. They come out soft at the end, regardless. I also took the liberty of adding 2/4 almond milk instead. Just cause I’m a fatass like that 😉

AND VOILA!!!