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ABSOLUTELY delicious
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MexicremaSauces DescriptionThis vegan Mexican crema sauce has a delicious combination of flavors and is much more fun than plain sour cream. It can be used on a variety of dishes ranging from soups to salads to tacos and tostadas. Ingredients1 cup firm organic silken tofu ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Juice of 1 lime or lemon 2 Tbsp water ¼ cup apple cider vinegar 2 Tbsp nutritional yeast 1 handful of cilantro ¼ cup avocado (optional) DirectionsCombine all ingredients in a blender until smooth.
Butternut Squash TostadasMain Courses DescriptionThese Tex-Mex tostadas are simply delicious!!! Ingredients6 corn or whole grain tortillas 4 cups butternut squash cut in cubes ¼ cup freshly squeezed orange juice ½ tsp garlic powder 1 cup onion, diced ½ cup bell pepper, diced 3 garlic cloves, crushed 2 cups cooked black beans ½ cup red cabbage, shredded ¼ cup cilantro, chopped ¼ cup salsa ¼ cup Mexicrema dressing or guacamole Sea salt & pepper, to taste Directions1 Preheat oven to 400 degrees F. 2 Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well. 3 Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown. 4 While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes. 5 Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes. 6 Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned. 7 Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole. Cooking Tips Add jalapeños or chiles to make spicy tostadas.
Tex-Mex Tofu ScrambleBreakfast, Egg Replacements, Tofu, Gluten-free DescriptionTofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings. Ingredients2 14 oz extra firm tofu blocks, drained ½ tsp turmeric Herbamare ® (or salt and pepper) to taste 1 tsp oregano ½ tsp liquid smoke ½ cup onion, diced ½ cup red/orange peppers, diced 5 garlic cloves, crushed 1 cup mushrooms, sliced ¼ cup corn 2 cups Baby Kale, chopped ¼ cup salsa 1 cup grape tomatoes, diced cilantro to taste (optional) DirectionsDrain the tofu well and cut into small cubes. Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times). Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes. Add the onions, pepper and garlic and cook for 2 minutes. Add the mushrooms, and corn, stir well and cook for 2 minutes. Add the spinach or kale and salsa. Cook on low heat for 3 minutes. Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!
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This website is for informational purposes only. Consult your physician prior to changing your diet. The information, data, material contained, or presented is not intended to be taken as medical advice.
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