Vegan Orange Tofu

Easy. Tasty. Yum! Similar, but vegan, to orange chicken dishes. Pictured is low carb, served over cauliflower rice. Most of the marinade gets absorbed by the tofu during the soaking process. So double the batch for extra tasty sauce! Include the soaking marinade with the 2nd batch in making your sauce.

INGREDIENTS:

Marinade Ingredients:

• 1 pound firm or extra firm organic tofu.
• 1/2 tsp orange zest
• 3/4 cup fresh orange juice (about 3 oranges)
• 2-3 TBSP Tamari Sauce (wheat-free soy sauce)
• 1-1/2 TBSP rice vinegar
• 2 tsp maple syrup
• 1 tsp freshly-grated ginger
• 1/2 tsp garlic powder
  
  Thickener:
• 1 TBSP arrowroot, tapioca flour, or cornstartch
• 1 TBSP cold water
  
  Garnish:
• Optional: Green Onion

METHOD:

1. Press 1 black of extra firm or firm tofu.
2. Freeze tofu.
3. Thaw tofu.
4. Press tofu again.
5. Marinade. Mix together marinade ingredients. Soak tofu in marinade for up to 24 hours in the fridge.
6. Butter or oil the pan. Put tofu into pan over medium heat to sear the tofu.
7. Mix up a second batch of marinade.
8. Place in pan.
9. Make starch and water slurry.
10. Pour it in.
11. Stir.
12. Cook until thick. Serve warm.

Yield: 2 servings

Garnish Suggestion: Top with sliced Green Onions (Scallion) or sesame seeds. Serving suggestion: Serve over rice, cauliflower rice, or noodles of choice.

Sweet Potato Breakfast

This recipe practices my translation skills!

INGREDIENTS:

• 1 sweet potato
• 1/2 cup walnuts
• water (to cover walnuts while they soak, and to boil sweet potato)
• salt (pinch)
• pepper (pinch)
• parsley (fresh herb to taste)
• olive oil (drizzle)

INSTRUCTIONS:

1. Begin by putting some water on to boil.
2. Next start soaking the walnuts.
3. Now prepare the sweet potato. Wash and scrub the exterior. Remove any bad spots, if any. Your choice to peel or leave intact.
4. Slice the sweet potato crosswise into about 1 cm portions.
5. Drop into boiling water.
6. Rinse the walnuts well and dry.
7. Place walnuts into food processor or an s-hook blender.
8. Add a pinch of salt, a pinch of black pepper, 1/4 fresh parsley, and a drizzle of olive oil.
9. Process walnut cream until smooth.
10. Reserve.
11. Test sweet potatoes. They are done when they are fork tender.
12. Serve sweet potato slices alongside walnut cream.

SOURCE: https://www.youtube.com/watch?v=raegfg07MHc the other 2 recipes weren’t adaptable to suit the dietary needs.

Ranch Seasoning Blend

Continuing in the DIY Seasonings Blend, this useful, sized to fit in a clean, recycled spice jar, ranch seasoning blend is vegan, can be AIP or Paleo, and so much more making it one of your most versatile cupboard spices. You will find yourself reaching for this blend, over and over again, to switch up the flavorings you eat frequently due to allergens.

INGREDIENTS:

• 1 TBSP Chives (dried)
• 1 TBSP Parsley (dried)
• 1 TBSP Basil (dried)
• 1/2 TBSP Real Salt
• 1/2 TBSP Garlic (powder)
• 1/2 TBSP Onion (powder)
• OPTIONAL: 1/4 tsp black pepper (omit if AIP)

INSTRUCTIONS:

1. Measure each seasoning into a bowl.
2. Mix to combine.
3. Using a funnel fill the mix into an empty, clean, air tight, glass jar with an air tight lid.

TIPS:

• This recipe works well for a seasoning you use from the cupboard and therefore you need to use dried ingredients.
• Powdered format is suggested verse things like onion or garlic flakes, chunks, because your suggested use cases may include items not cooked. If, however, you intend to use this spice in cooked sauces exclusively, feel free to use the flaked versions as desired.
• Suggested uses include:
  – use to make salad dressing (vinegar and oil with seasoning mix to your tastes)
  – as a cracker or cassava tortilla flavoring (sprinkle atop crackers before baking)
  – use when making a sheet pan meal–the ones with your choice of veggies and protein in the oven. drizzle the sheet pan meal with your choice of oil and then sprinkle on this seasoning before roasting in the oven.
  – mixed with mayo for a tasty sandwich sandwich spread
  – in olive oil for a tasty “bread dip” (AIP vegan tortillas, pita, or “bread” made with cassava or with sweet potatoes as the base) or as a tasty drizzle over the “same old” steamed veggies such as broccoli or what ever your dietary allergen restrictions require you to eat frequently
  – mix into yogurt (soy, dairy, or coconut) or cream cheese (vegan) or sour cream (vegan, AIP, etc)
  – sprinkle over vegan cottage cheese
  

Mocha Ice Pops

This is a re-spin of an earlier recipe for vegan hemp milk.

INGREDIENTS:

• 4 Cups Strong Brewed Coffee (or a coffee substitute such as dandelion coffee, teechino, etc; this can be with it without caffeine, your choice)
• 3/4 Cup Hemp Hearts
• 4 TBSP maple syrup
• 4 packs sweet leaf stevia
• 1/4 cup cocoa powder

INSTRUCTIONS:

Add cooled coffee or coffee substitute (this can be left over coffee) to the high speed blender.

Add remaining ingredients.

Whirl until creamy and smooth.

Pour into prepared ice pop molds.

Freeze over night before enjoying.