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Goodbye, Little Friend

This afternoon, I lost my friend. Never to be played with again. Never to be held again. Or cuddled with again. I really never imagined it being so hard to lose a pet. I never knew how attached you could get to them.  I’m going to miss how excited he’ll get whenever we’d get home. His cute little eating habits, how much joy he brought to anyone who would come visit. I never thought I’d have you die in my arms. I will remember you at your best, full of life, full of spunk. Love you, Spunks. You dumb dog. I wish I could’ve spent more time with you this morning.
I’m going to miss you, little buddy.

Spunky Alfaro.

02/14/06 – 1/31/2013
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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