Tofu Salad Sammies

I love tofu, I know I have said it a million times before, but I would much rather eat some yummy tofu slab that a mock meat concoction. Not that seitan and all that stuff is bad, it is just I love the texture, taste and really the flexibility of tofu. You can make it taste like ANYTHING! I also love sammies, have I said that yet? Not sure, but it is true. Tofurkey, Pb & J, TLT's, eggless egg even potato salad sammies. I try not to eat too many for fear of a carb over load but damn, give this girl a sammich already!



Tofu Salad Sammie

Tofu:
1 block firm tofu, drained
2 T. olive oil
1 tsp. black pepper
1 tsp. salt

Pre-heat oven to 350 degrees.
Cut tofu into slabs and place on well greased cookie sheet. Brush on 1/2 olive oil, 1/2 salt and 1/2 pepper and bake for 30 minutes. Pull out of oven, flip tofu and brush on remaining olive oil and sprinkle on remaining salt and pepper. Bake another 30 minutes. Let cool.



Fixens':
1/4 cup dried cranberries
1/4 cup slivered raw almonds
1/4 cucumber (hothouse) 1 whole cucumber if Persian, sliced
2 stalks celery, chopped
1/4 cup Vegenaise


Once cooled,

cut tofu into 1 inch squares. Place into large bowl
and add all the fixens'

and mix well.

Chill in refrigerator for one hour, then enjoy!


weird horse-y, giraffe-y, metal thingy approves!

Candied Walnuts

A little bit sweet, a little bit salty and oh my word, a little bit spicy. This is how I would describe this yummy snack. I bought raw walnuts not too long ago to make candied walnuts and slowly I used them for other foods and today when cleaning out the cupboard I discovered there was only half a bag left, so I left the cupboard a mess and decided to make these instead. Now this is a very simple recipe, but you would be surprised to know how many people drop a small fortune on teeny bags of already candied walnuts. They are around 5 dollars for a 4 oz bag, where as my 12 oz. bag was only $6.50. Once again, this is very simple and it only takes about 25 minutes to prepare and bake.

Pre-heat oven to 350 degrees

6 oz. walnuts
1 1/2 T. olive oil
1 T. sugar (or 1/4 cup agave)
1/2 tsp. sea salt
cayenne pepper to taste


baking in oven

Place all ingredients in a bowl and coat the walnuts evenly. Place on cookie sheet and bake for 20 minutes.

See, easy! You can eat these as a snack, add them to a trail mix or even toss them into a salad.

Kale Chips

I am a snacker, a big snacker; impulsive and often out of control. Usually when I get home from work (mid-afternoon) I have a little snack, which turns into a meal. I try to curb my eating but after working 8 1/2 hours and biking home I am ravenous. My tummy takes over my brain and I become a food zombie roaming the kitchen looking for food and fast! I try to eat things like popcorn, trail mix or granola. I love fruit and veggies but when I am in a snacking craze those are the furthest things from my mind. I have found a way to trick my noggin' into thinking it is getting a salty, greasy snack when indeed I will be eating a healthful snack of kale chips. Kale is full of calcium and considered an anti-inflammatory. While very similar to collard greens it is in fact related to cabbage, another one of my faves.


dinosaur kale

The first time I tried kale, it was raw in a salad and I thought it was a gross chewy mess that I shall avoid for the rest of my days. Then one day for my birthday my friends Ty and Julia brought over bag after bag of kale chips. I was appalled they would bring such a tasteless food to my party, but then was completely surprised when I tried one. These things were better than potato chips! I ignored my guests and wolfed down kale chips all night. Since that day (almost 2 years ago) I have been perfecting my own kale chips. Trying different flavor combinations, the appropriate cook time and what have yous have all lead me to this my, famous "Pizza" kale chips.


tiny chihuahua VS. dino kale

You will need:
I head of kale (any kind, green, red or dinosaur)
2 T. olive oil
1 T dried oregano
1 T dried basil
1 tsp. garlic powder
1 tsp. sea salt
1/2 tsp. black pepper


oven ready

To Prepare pre-heat oven to 350 degrees. Wash and dry your kale then cut the leaves away from the thick rib center. Place kale chips on a well greased cookie sheet and drizzle with olive oil, then sprinkle on seasonings and bake for 10-15 minutes. Let cool then enjoy!


yum!

Roasted Sweet and Red Potatoes

Sometimes while at work I will walk the aisles of my fine grocery store and make lists. Lists of things to purchase that week, lists of new cupcake flavors, lists of my favorite mythological creatures and often lists of foods I do not eat enough of or at all. Just this last Sunday I eyed some fantastic organic sweet potatoes and tried to remember all of the things I have made with sweet potatoes and I came up with one dish, sweet potato pie. Now, this is my favorite pie in all of the land so I was not completely disappointed with my lack of s.p. culinary prowess. I was, however, upset that since I do love this root vegetable with an intense fiery passion that I do not eat it more often and more as an entree instead of dessert.

The sweet little potatoes are packed with beta carotene, vitamin A, fiber, B6, vitamin C, are beneficial for those with diabetes and are raved about by one of my fave Vegan chefs Bryant Terry (Vegan Soul Kitchen); that it really boggles my teeny brain as to why I have not been eating these by the bucketful.

I decided on roasting these babies with red potatoes because I really did not know what else to do with them, next week I am thinking pizza with them. As for Monday, they were a side dish to Bryant Terry's delicious black-eyed pea fritters and an arugula and spinach salad with oranges and blackberries. Sounds yummy, huh? Everything was so tasty I ate it twice (saved some for lunch the next day)! I make my co-workers jealous with my leftovers. :)

Roasted Sweet and Red Potatoes

3 red potatoes
5 medium sweet potatoes
1 red onion
5 cloves garlic
2 T. olive oil
1 teaspoon coarse sea salt
pepper to taste

Pre-heat oven to 350 degrees

Peal and cube sweet potatoes, cube red potatoes leaving skins on (that is where the fiber is!) chop onion and mince garlic. Combine all in pan and coat with olive oil and sprinkle on sea salt and pepper. Bake for 35-45 minutes.


Ready for oven!

Black-eyed Pea Fritters

Arugula and Spinach salad with Blackberries and Oranges

All together now...