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Tofu “Eggless” Salad
I grew up on egg salad sandwiches, but this “eggless” version always satisfies my craving without the cholesterol. Tofu is a good source of plant protein and calcium. 1 block (14-16 oz.) water-packed firm tofu, well-drained ½-¾ teaspoon sea salt, to taste Freshly ground pepper to taste ¼ teaspoon turmeric powder (for color) 1 teaspoon onion powder 2 teaspoons yellow…
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Jen’s Morning Smoothie
Here’s everything that goes into my morning smoothie and why I add each ingredient: 1 cup (8 ounces) unsweetened almond milk (for calcium) 2 tablespoons (14 grams) ground flaxseed (I buy whole, organic seeds, grind enough for a few weeks in my blender, and store in the fridge. I add this for fiber and Omega 3 fatty acids) 2 scant…
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Tofu-Veggie Pad Thai
1 block (16 oz.) extra-firm tofu (water-packed from the refrigerator case), cut into ½-inch cubes 6-8 ounces whole grain linguine or brown rice noodles 2 tablespoons fresh lime juice 2 tablespoons apple cider vinegar ¼ cup natural peanut butter or tahini ¼ cup tamari or soy sauce (low-sodium, if desired) ¼ – ½ cup hot water 2 cups broccoli florets…
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Hazelnut Harvest
I just picked up a 45 lb. bag of cracked hazelnuts from Growing Miracles Lavender Garden, about five minutes from my house. It’s time to sort them and stash them in the freezer. The cracked nuts are $15 per pound and by the time you sort out the shells, you get about 40% nuts to 60% shells. This works out…
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Bell Peppers Stuffed with White Beans, Couscous, and Pesto
This recipe was inspired by a New York Times recipe for Stuffed Yellow Peppers. I’ve added cooked beans for extra protein and fiber, a simple, blended tomato sauce, and I like to halve the peppers for a greater filling to pepper ratio. 3 medium bell peppers (yellow, orange, red or a combination) 1 tablespoon olive oil 1/2 cup Israeli couscous…
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Umpqua Valley Pesto
Local garlic, walnuts and basil combine with extra virgin olive oil and a bit of nutritional yeast to make a perfect vegan pesto. It’s delicious tossed with pasta and vegetables or spread on a toasted baguette, but I also love a dollop stirred into homemade minestrone soup. 2 cups lightly packed fresh basil leaves (about 2 ounces) 3-4 tablespoons nutritional…
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Butternut Squash Soup
Ingredients: 1 large butternut squash, 8-10 inches long 2 tablespoons extra virgin olive oil, optional 1 large yellow onion 4 cups water 4 teaspoons Better Than Bouillon “No Chicken” soup base 1 cup rich cashew milk* 1/4 teaspoon freshly grated nutmeg (about 50 swipes) Preheat the oven to 375 degrees. Cut the squash in half. To make this easier, first…
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Mediterranean Pizza
This recipe is adapted from Jillian Michael’s recipe in Master Your Metabolism. To make it vegan, omit the feta cheese and dust the top with nutritional yeast for that cheesy flavor without the saturated fat. Makes 1 thick-crust or 2 thin-crust pizzas For a homemade crust: 20 oz. baguette dough* (half the batch below) that has been mixed and refrigerated…
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Sesame Noodles with Edamame
This simple dish comes together quickly for a protein-packed, high-fiber, low-oil lunch or dinner. It travels well, too, so it’s good for potlucks, road trips, or hiking adventures. 1 cup fresh or frozen shelled edamame (½ a 12 oz. bag) 2 cakes brown rice ramen noodles* 4 teaspoons reduced sodium tamari or soy sauce 2 teaspoons toasted sesame oil 2…
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Black Bean Taquitos
These taquitos are simple to make and they freeze well. They always go fast at potlucks. Serve them as a finger food appetizer or add a salad and a side of rice for an easy dinner. 1 can (15 oz.) black beans, drained and rinsed (or 1 3/4 cups cooked black beans 1/2 can (undrained) Ro-Tel diced tomatoes with mild…