Orange Tofu and Broccoli (V) (GF)
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 3/4 cup orange juice
- 1 tablespoon finely grated orange zest
- 1/4 cup gluten-free soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons agave nectar
- 1 teaspoon hot chili sauce or sriracha
- 3 tablespoons vegetable oil
- 1 pound firm tofu, weighted, drained, and cubed
- 3 cloves garlic, minced
- 1 pound broccoli florets
- Bean sprouts to garnish
- In a bowl, whisk cornstarch and warm water. Add orange juice and zest, soy sauce, rice vinegar and hot chili sauce. Reserve.
- Steam broccoli for 2-3 minutes until broccoli turns bright green but is still very firm.
- Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on all sides, about 6-8 minutes total. Add garlic and cook for 30 seconds. Add broccoli and orange sauce and stir to combine. Cook until sauce begins to bubble and reduces slightly, an additional 2-3 minutes. Plate the entree, top with bean sprouts and serve with rice.
To be honest, this recipe was supposed to be a slaw – but my clumsy self broke the shredder attachment on my food processor (BIG surprise – not). So, in a panic and in desperate need to use up my 2 lb bag of brussels sprouts and the head of radicchio sitting in my crisper, I decided to turn this slaw into a salad.
This slaw or salad is a great addition to any bbq or pasta dish. Here is my recipe:
- 1 1/2 tsp. plus 1/4 cup olive oil
- 1/4 tsp. kosher salt, plus more, to taste
- 1 tsp. sugar
- Pinch of cayenne pepper
- 2 lb. brussels sprouts, trimmed and fibrous stems removed
- 1 small head radicchio, quartered and cored
- 2 Tbs. cider vinegar
- 1 Tbs. fresh lemon juice
- 2 Tbs. whole-grain mustard
- 3 Tbs. maple syrup
- Freshly ground black pepper, to taste
- Shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
- In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
- Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
I didn’t feel like noodles last night, so this recipe is my take on Dan Dan Noodles – but with rice instead.
Dan Dan Rice
- 1 teaspoon oil
- 1/2 teaspoon chili paste
- 1/2 teaspoon minced garlic
- 1/4 ounce minced green onion
- 1/2 block drained, plain tofu (for veggies) or 4 ounces cooked ground chicken (for meat-eaters)
- 14 ounces cooked egg noodles
- bean sprouts
- julienne cucumber
- Combine all sauce ingredients and set aside.
- Cook rice according to package or internet directions. I like to cheat and use the frozen rice is venting bags from Trader Joe’s and Sprouts. All you need is 3 minutes in the microwave to perfectly cooked rice.
- Heat 2 woks. Add one teaspoons of oil to each. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
- Add tofu to one pan and cooked ground chicken to other and sear, stirring and tossing for 5 to 10 seconds.
- Add sauce mixture and simmer for 20 seconds.
- Thicken proteins and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of rice.
- Garnish with bean sprouts and julienne cucumbers.
Morning Glory Muffins (GF)
- 2/3 cup canola oil
- 1/2 cup evaporated cane sugar
- 1/4 cup natural brown sugar
- 1 teaspoon gluten-free vanilla extract
- 3 eggs
- 1 cup quinoa flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/2 cup chopped toasted walnuts
- 1/2 cup seedless raisins
- 1/4 cup toasted coconut flakes
- 1 teaspoon grated orange zest
- 1 tart red apple, unpeeled, cored, and finely chopped
- Preheat oven to 350°F.
- Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside.
- Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.
Green Goddess Smoothie
- 1 1/2 cup organic apple juice
- 2 cups spinach
- 1 cup kale leaves
- 1/4 cup chopped strawberries
- 1/4 cup frozen mango
- 1/4 cup frozen pineapple
- Combine ingredients in a blender until smooth. Pop in a straw and enjoy!
Kale Salad a la True Foods
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, mashed
- 1/2 tsp coarse salt
- Pinch red pepper flakes
- 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
- 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
- 2 Tbsp breadcrumbs, toasted (I toasted up some Udi slices for a gluten-free option)
- In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
- Add grated cheese and breadcrumbs and toss.
- Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.
Summer Pasta with Charred Roma Tomatoes
- 1 lb dried gluten-free pasta
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 2 small zucchini, grated
- 1 small yellow zucchini, grated
- 1 pint cherry tomatoes, halved
- 1 roma tomato, sliced and seasoned with salt & pepper
- 1/4 cup grated parmesan cheese, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Preheat the broiler, and oil a cookie sheet for roma tomatoes, add the tomatoes until crispy (around 3-5 minutes total).
- Meanwhile, heat oil in a small, non-stick frying pan over high heat. Add garlic, zucchini and tomatoes. Cook, stirring often, for 3 minutes or until tender.
- Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to saucepan. Add zucchini mixture, salt and pepper to pasta. Toss over low heat until heated through. Spoon into bowl. Top with parmesan, broiled tomatoes and serve.
Fresh Tomato, Pecorino and “Sausage” Pasta
- 8 ounces uncooked gluten-free pasta
- 8 ounces veggie Italian sausage(or real sausage for meat-eaters)
- 2 teaspoons olive oil
- 1 cup vertically sliced onion
- 2 teaspoons minced garlic
- 1 1/4 pounds tomatoes, chopped
- 6 tablespoons grated fresh pecorino Romano cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup fresh arugula leaves
- Cook pasta according to package directions. Drain.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage.
- Add garlic; cook 2 minutes.
- Stir in tomatoes; cook 2 minutes.
- Add arugula and remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper.
I love Mexican food – and I LOVE simple recipes. This dish took all of 15 minutes to make – mine was made with tempeh and Nick’s was made with chicken.
- 2 tbsp olive oil
- 1 onion, diced
- 1 package tempeh, sliced into 1/2 inch cubes or 2 chicken breast, diced for meat-eaters
- 1 tbsp gluten-free soy sauce
- 1 tsp cumin
- 1/4 cup fresh chopped cilantro
- other taco fillings such as lettuce, tomatoes, lime juice
- corn tortillas or taco shells
Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.