Addicting Avocado Tofu Sushi

Does everyone love sushi as much as I do? I love the creaminess of the avocado and the crunchiness of the raw veggies in this recipe..and of course the tofu for a satisfying protein! All my taste testers love this one! Even my sushi disliking boyfriend said “I’ll eat this sushi any day!” Success!

Makes 3 sushi rolls

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Ingredients

  • 1 C. uncooked sushi rice
  • 1 1/3 C. water
  • 3 nori rollers (seaweed papers)
  • small block extra firm tofu.
  • 1 med. grated carrot
  • 1/4 red pepper, cut into strips
  • 1/4 small cucumber, cut into strips
  • 1/2 ripe avocado, cut into strips
  • 1 Tbsp. soy sauce
  • 1/2 tsp. fresh grated ginger
  • 1 Tbsp sesame seeds – optional
  • Wasabi, soy sauce and pickled ginger for serving – optional

Directions

  • Cut tofu into long strips and place in bowl with fresh ginger and soy sauce. Let sit for an hour or as time allows.
  • Place rice in a strainer and rinse until water becomes clear to remove starches.
  • Place rice in pot with water and set over high heat.
  • Continue to stir every minute until the water boils.
  • Turn down to med low heat and cover.
  • Check after 6-8 minutes. The water should be absorbed if not, leave it a little longer but make sure not to burn!
  • Place nori on bambu mat or cutting board ( I don’t find the mat to be necessary).
  • Cover entire surface of seaweed with warm rice.
  • At one end of seaweed place all veggies and tofu along edge – see picture below.
  • Begin at the end with veggies and begin to tightly roll your sushi…as you would roll up a yoga mat!
  • Slice sushi roll into bit size sushi and enjoy!
  • Serve with pickled ginger, soy sauce, and wasabi if you desire.

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Have a great Sushi Sunday!

Fresh Vegetable and Oregano Tofu “Omelette”

Rise and shine!! Here is a great recipe to start your day right. This vegan omelette is packed with protein and a great way to get in your vegetables.

Serves 1

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Ingredients

  • 1/4 block soft or firm tofu
  • 1 Tbsp. soy milk
  • 1 Tbsp. chia gel – see note below
  • 1 tsp. nutritional yeast
  • 1/2 tomato
  • 1/2 small zucchini
  • 1/4 red bell pepper
  • 1/2 C. kale, spinach, or other green of choice
  • 2 tsp. oregano
  • 2 tsp. caraway seeds

Note: To make chia gel use 1 tbsp. chia seeds and 3/4 water. Let stand for 1 hour minimum. If you do not have chia seeds , you can probably  make do without the chia gel or try putting in 1 Tbsp of ground flax in instead.

Directions

  • In food processor, place tofu, yeast, soy milk, and chia gel.
  • Blend until smooth.
  • Chop vegetables into small chunks
  • Over medium heat, place vegetables in a frying pan and cook until soft. Approx 5 mins.
  • Remove vegetables and set aside.
  • Oil your frying pan and pour tofu mixture on to it. (May have to spread out over pan with spatula if it is thick)
  • Cook until it is browned and holds together. Approx 6 minutes. Season raw side with 1 tsp. oregano and 1 tsp. caraway.
  • Flip over, as you would a pancake. Repeat cooking process and season with oregano and caraway.
  • Once cooked, top with your veggies.
  • Serve with toast, salsa, or your favourite sauce.
  • Eat up!

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Spiced Sesame Kale Yam Salad

I made this salad for dinner tonight and it was a hit! The sweetness of the yams and the tartness of the kale danced beautifully together. The colours make this not only a delightful dish to eat but also to look at…so bright and wonderful!

Serves 8

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Ingredients

  • 5 small-medium yams
  • 3 Tbsp. olive oil
  • 2 small yellow onions
  • 1 clove garlic
  • 1 large bunch kale
  • 4 Tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. dried or fresh thyme
  • 1/2 tsp-1 tsp. chili powder
  • 5 Tbsp. sesame seeds
  • Salt and pepper to taste

Directions

  • Pre heat oven to 400 degrees F.
  • Cut yams into small 1 inch cubes.
  • Place yams on to baking sheet and drizzle with 2 Tbsp. olive oil, toss to cover all yam cubes.
  • Season with salt and pepper.
  • Place in oven for 20 mins.  Flipping half way though. Make sure not to over cook to prevent yams from becoming mushy.
  • While yams are cooking, cut onions into thin strips and and mince garlic.
  • Place onions and garlic in sauce pan with olive oil over medium heat.
  • Continue to stir till onions become transparent.
  • Turn to low and cover. Allow onions to caramelize while the yams are roasting.
  • Add kale to onions with a splash of water. Cover and cook until kale is tender and wilted. About 4-5 minutes.
  • Remove yams and onions from heat and allow to cool.
  • Once cooled, combine yams, kale mixture, vinegar, sesame oil, chill powder, thyme and sesame seeds.
  • Toss salad until mixed.
  • Enjoy your tasty creation!

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I paired my salad with a homemade chickpea curry.

I think it would pair wonderfully with your favourite tofu recipe and a fresh green salad or spring rolls!

Happy cooking!

Rosemary Balsamic Roasted Vegetables

Lately roasted veggies have been my go to for lunches and dinners. They’re are simple to make and packed with flavour. You can roast a wide array of vegetable types so feel free to switch it up!

Prep time: 10 mins         Cook time: 20-35 mins (depending on chosen vegetables)

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Ingredients

  • 1 Tbsp olive oil
  • 3 tsp rosemary, dried or fresh
  • 2 tsp balsamic vinegar
  • zucchini
  • yellow onion
  • asparagus spears
  • brussel sprouts
  • carrots
  • beet

I have not listed amount of vegetables because it depends what you want! I usually do enough to cover a 11×17 inch baking sheet. I have just listed veggies I have used for this meal pictured above.

  • OTHER OPTIONAL VEGETABLES
  • yam, broccoli, cauliflower, sweet peppers, etc.

Directions 

  • Pre heat oven to 420 degrees F.
  • Cut vegetables into large chunks or sticks.
  • Combine balsamic vinegar, olive oil, and rosemary in large bowl.
  • Place vegetables in bowl with oil mixture and toss until all veggies are coated.
  • Place veggies on baking sheet and place in heated oven.
  • Bake for 25 minutes – flipping and tossing half way through.
  • Note: If roasting hard vegetables such as beets, carrots, and yams timing may be longer.

 

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I served with Curried Lentil Wild Rice Salad and a simple spinach and tomato salad.

I believe roasted vegetables could pair with almost anything!

Terrific Tofu Spring Rolls

I absolutely LOVE fresh spring rolls! They are quick to make and so so tasty…as well as healthy! Pair them with a delicious dipping sauce and you’ve got yourself a meal that will make your mouth water.

Makes 5 spring rolls

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Ingredients

  • 5 spring roll wrappers (rice wrappers)
  • 1/2 block tofu, cut into thin strips
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 Tbsp. cider vinegar
  • 1 ripe avocado, sliced
  • 1/4 red onion, finely chopped
  • 3 medium carrots, grated
  • 1/2 beet, grated
  • 3 Tbsp. sesame seeds
  • 1/4 cilantro, chopped

Directions

  • Marinade tofu for 1 hour in soy sauce, sesame oil, and vinegar.
  • Heat up frying pan and place marinated tofu on it to warm, flipping every so often for even cooking.
  • Prepare rice wraps as directed on package (usually soak for 5 seconds in warm water).
  • Place 1/5 of each: tofu, carrot, beets, avocado, onion, sesame seeds, and cilantro onto the middle of the prepared wrap.
  • Wrap as directed – seen on wrap’s packaging.
  • Pair with your favourite dipping sauce. I served mine with a sweet chill sauce and a peanut sauce.

Now dig in and start dipping!

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Simple Brilliant Bruschetta

Looking for a great side for your meal? You’ve come to the right place! This simple recipe is summer-y and garden fresh!

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Ingredients

  • 4 ripe medium tomatoes, diced
  • 2-3 cloves garlic, minced
  • 1/4 C. fresh basil, finely chopped
  • 2 tsp. balsamic vinegar
  • Whole wheat baguette, sliced
  • 2-3 Tbsp. margarine or oil of choice

Directions

  • Combine tomatoes, garlic, basil, vinegar. Toss together until mixed.
  • Heat up frying pan over low-medium heat.
  • Spread margarine or brush oil on each side of sliced bread.
  • Place bread on heated frying pan until crispy and browned. Approx. 4 mins.
  • Repeat on opposite sides of sliced bread.
  • Top toasted bread with fresh tomato mixture.

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Untoasted                                                                 Toasted…Yum!

Hope everyone enjoys this simply delicious recipe!

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Vegetable and Goat Cheese Stuffed Portobello Mushrooms

Before this I had never even tried a stuffed portobello mushroom…if the same goes for you, you are missing out!! This particular stuffing went so well with the flavour of the mushroom, creating a divine dish!

Serves 5

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This recipe is pretty simple – if I can make it, so can you!!

Ingredients

  • 5 portobello mushrooms
  • Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 small zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 C. lentils, cooked
  • 1 big handful of fresh spinach
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 C. vegetable broth
  • 1/2 C. goat feta, crumbled – Of course leave out for vegan
  • 1/2 C. havarti or mozzarella, grated – leave out for vegan.. can top with vegan cheese or leave as is. It is still delicious!
  • salt and pepper to taste

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Directions

  • Pre heat oven to 375 degrees
  • Heat up olive oil in large sauce pan, add onion and garlic. Cook until onions begin to become transparent.
  • Add zucchini, red pepper, and lentils. I like to add a little salt at this point. Cook until the veggies are tender.
  • Add additional ingredients, excluding the cheeses and mushrooms.
  • Cook until spinach is wilted and liquid has evaporated from your mixture–about 5 minutes.
  • Remove mixture from heat and stir in crumbled goat cheese.
  • Wipe outside of mushrooms with damp paper towel and trim the stems.
  • Stuff mushrooms with your mixture.
  • Place on greased pan and bake for 30-35 minutes.
  • Top with grated cheese and continue to bake for additional 7 minutes or broil for 5 minutes.
  • Enjoy!

I paired my mushrooms with a fresh bruschetta, toasted baguette and a fresh green salad.

Everyone, even the meat lovers, said they were awesome!

Marvellous, Marvellous Mushrooms!

Curried Lentil and Wild Rice Salad

Okay, this recipe is so good! I have gotten similar types of salad before at delis and I really wanted to create my own.  This salad reminds me of Fall- with the pumpkin seeds and apples, but it is perfect for a summer picnic, potluck, garden party, or really anytime you want something delicious!

It is great as a side dish or a light main dish.

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Ingredients

  • 1 1/2 C. wild rice, cooked
  • 2 C. green lentils, cooked
  • 2/3 C. dried currents
  • 2/3 C. sliced almonds
  • 1/2 C red onion, finely chopped
  • 1 apple, chopped into small chunks
  • 1/2 C. roasted pumpkin seeds

Dressing:

  • 1/4 cup white wine vinegar
  • 1 tsp ground cumin
  • 1 tsp Dijon mustard
  • 1tsp honey
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp nutmeg
  • 1 pinch cinnamon
  • 1 pinch cloves
  • 1/3 cup  canola oil or vegetable oil

Note the dressing is a modified version of a curried salad from Canadian Living

Here is their recipe

Directions

  • Combine all salad ingredients in a bowl (excluding dressing ingredients)
  • In separate bowl, whisk together all dressing ingredients
  • Pour dressing over salad and toss until all salad is dressed.

Now dig into this delectable creation and enjoy it!!

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I’d love to hear feedback on any of my recipe posts!

Have a fabulous day!

 

Hummus, Avocado, Black Bean Grilled Sandwich

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The lunch bell is ringing! Combat your hunger with this tasty and satisfying loaded sandwich.

I’ve always loved grilled cheese so here is a veggie loaded, vegan alternative.

Ingredients

  • 2 slices of whole wheat bread
  • Avocado, mashed
  • Hummus
  • Tomato, sliced or diced
  • Black Beans
  • Sprouts
  • Chives, chopped
  • A pinch of cumin
  • A pinch of Chili powder
  • Salt and Pepper to taste
  • A few drops of your favourite hot sauce- I used the local Ebesse Zozo Dipping Sauce.
  • Vegan butter/margarine or olive oil

To put this together, I slathered on the hummus on one piece of bread and avocado on the other. I then topped the hummus with the black beans and slightly pushed them in to hold them in place. From there you can pretty much throw it together as you please! Brush outsides of your bread with olive oil or margarine. Heat up a panini grill or frying pan and grill your sandwich to perfection!

Pair with a freshly made salad and voila you have a easy and scrumptious meal!

Ahhhh… Sandwich heaven!