Crispy BBQ Tofu (GF) (V)

tofuCrispy BBQ Tofu (GF)(V)

the ingredients:

  • 1 package super-firm tofu, drained and cut into triangles
  • 1 tbsp avocado oil (or any high heat oil)
  • Smoked sea salt and pepper, to taste
  • 1/4 cup of prepared BBQ sauce or your favorite bottled brand

the method:

  1. Preheat a skillet over medium-high heat.
  2. Add 1 tbsp of oil to the skillet and then carefully add the tofu. I recommend busting out that apron you never use… this oil WILL splatter.
  3. Spread tofu out into a single layer, season with salt, pepper, and fry for about 5 minutes on each side or until it turns golden and crispy. Be cautious when flipping the tofu triangles over – if you have tongs, use them.
  4. Remove from heat and stir in the BBQ sauce to coat the tofu. Serve piping hot!

Enjoy!

 

Broccoli Stir-Fry (GF)(V)

brocBroccoli Stir-Fry (GF)(V)
the ingredients:

1/2 cup veggie stock
1 Tbsp tamari (you can use soy sauce if you aren’t gluten-intolerant)
1 Tbsp dark sesame oil
Avocado oil (or some other high smoke-point cooking oil)
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 Tbsp)
1 Tbsp minced fresh ginger

 

 

the method:

  1. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
  2. Heat 1 Tbsp of avocado oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
  3. Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan and toss with the liquid. Put into a serving bowl with some rice.

Meatless Monday: Pasta alla Hepburn (GF)(V)

hepburnSometimes you just have to stop and ask yourself, “What would Audrey eat?”

the ingredients:
2 tablespoons of Earth Balance butter
1 large spring onion, chopped
1 26.2 oz. box of Pomi strained tomatoes
sea salt
freshly ground black pepper
6 tablespoons soy milk
1/4 cup vodka
1/2 pound gluten free pasta (cook while making sauce)
flat-leaf parsley, for garnish

the method:
Heat butter in a big skillet until melted, then add onion and sauté until softened. Toss in the tomatoes with some salt and pepper, and let simmer until thickened and the tomatoes are breaking down. Around 10 minutes, give or take. Stir in the vodka and half and half and let heat briefly. Stir into the cooked penne. Garnish with fresh parsley.

Meatless Monday: Buffalo Cauliflower Bites (GF) (V)

buffaloI have finally found the perfect substitute for hot wings that vegetarians can eat! This recipe was amazing and is a real crowd pleaser – perfect for parties or a dinner with friends. I made mine vegan, but you do not have to… it was just a little experiment of mine. I hope you try it! 🙂

 

 

 

 

the ingredients:

  • 1 head cauliflower, chopped into bite size pieces
  • 1 cup garbanzo bean flour
  • 1 cup water
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tsp. Earth Balance butter (or regular butter or ghee)
  • 2/3 cup hot sauce (I only use Frank’s Red Hot… it’s the best)

 the method:

  1. Preheat oven to 450F. In a medium size bowl, combine flour, water, garlic powder and salt.
  2. Whisk together until smooth. Toss cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased, non-stick baking sheet. Bake for 15 minutes, tossing half way through.
  3. In the meantime, combine melted butter and hot sauce in a large bowl, stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes or until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving. Serve with your favorite creamy dressing.
  4. Enjoy!

Ranch Dressing (GF)(V)

the ingredients:

  • 1 cup vegan mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 teaspoons parsley, chopped
  • 1/2 cup unsweetened soymilk

the method:

Whisk all ingredients together and chill before serving. Add a little more soy milk if you need to thin dressing.

Grilled Pineapple (GF) (V)

grilled pineappleGrilled Pineapple (GF) (V)

the ingredients:

  • 1 fresh pineapple – peeled, cored and cut into 1 inch rings
  • 1/4 teaspoon agave nectar
  • 3 tablespoons melted Earth Balance butter
  • 1 dash hot pepper sauce (I used Frank’s Red Hot)
  • salt to taste
  • 1 tbsp Pico de Gallo

 

 

the method:

  1. Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Grilled Avocados with Pico de Gallo (GF) (V)

avocadoThe season may have just changed to Spring for the rest of you folks, but in Arizona it already feels like Summer. In fact, it’s supposed to reach 97 degrees here by Wednesday. That’s right – BE jealous, America.

So… I can’t really take credit for this delicious recipe since it’s one that I stole from Nick’s mom, January. I always know these little avocados will be served up whenever she has a get-together at her abode. Anywho, this recipe is super simple and perfect for BBQs!!

 

Grilled Avocados with Pico de Gallo (GF) (V)

the ingredients

2 avocados, sliced in half
1 tbsp avocado oil
4 tbsp pico de gallo (recipe follows)
salt and pepper to taste

the method

Cut avocados in half and remove the pit. Slather each side with avocado oil and sprinkle with salt and pepper. Grill avocados until they get a nice char on them. Fill the pit with pico de gallo and serve. YUM!

Pico de Gallo (GF) (V)

the ingredients

3 red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt
the method
Dice up equal quantities of onion and tomato. Roughly chop the cilantro.Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

 

Rise and Shine Detox Smoothie (V) (GF)

smoothieI’m not going to lie to you, this smoothie is absolutely hideous, yet oh-so-delicious. It will also give you that energy boost you need sans coffee! I am doing a detox with Nick this week – so I plan on adding more smoothie recipes to the collection. Enjoy!!

Rise and Shine Detox Smoothie (V)(GF)

the ingredients:

  • 1 cup water
  • 1 tbsp flax seed, ground
  • 1 cup raspberries
  • 1 banana
  • 1/4 cup spinach
  • 1 tbsp almond butter/peanut butter (I used peanut butter in Nick’s since he has an almond allergy)
  • 2 tsp lemon juice

the method:

Blend. Sip. Repeat.

Quick-Marinated Cherry Tomato Salad (GF) (V)

Quick Marinated Cherry Tomato SaladQuick-Marinated Cherry Tomato Salad (GF) (V)
The ingredients:
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon vegan pesto (same as normal pesto but with Rice Dream Parm)
1/4 teaspoon brown sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceberg lettuce, cut into chunks
The method:
  1. Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.
  2. Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

Pasta Florentine (GF) (V)

I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!

This is my vegan and gluten-free take on Pasta Florentine:

pasta florentineThe ingredients:
1 pound gluten free rotini or penne
Salt
Ground pepper
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
The method:
  1. Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  2. Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  3. Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything.  Serve immediately.

Perfect French Fries (GF) (V)

french friesI have searched the internet high and low for the best french fry recipe. Whether I was making them fried in oil or baked in the oven, I never was fully impressed with the end result. I have been duped, just like the rest of you! The pictures on these recipe websites would portray a a hot fry with crispy skin – yet the recipe would never produce what was actually in the picture. I would just end up with greasy, flimsy fries. Super sad face.

That was until I stumbled upon a recipe by the Pioneer Woman that promised to deliver crispy fries. The secret? The double-frying process.

Yes, I know that frying anything isn’t necessarily good for you, but sometimes we need to indulge to nourish our souls – then hit the treadmill later! I made these on Saturday along with a veggie burger for myself and bacon-cheeseburgers for Nick – and I will fully admit that I did not hit the treadmill later that night. However, I do fully intend to make it to yoga tonight and the rest of the week, so let’s just call it a wash, okay? Okay!

I also opted to fry the potatoes in Sunflower oil instead of the usual canola or vegetable oils for a healthier fry. Sunflower oil is a  mild-flavored oil that is chock-full of vitamin E. It is 80 percent monounsaturated and has a high smoke point, making it perfect for frying anything. 🙂

Perfect French Fries

The ingredients:

  • 5 pounds Russet Potatoes
  • Sunflower Oil For Frying
  • Sea Salt

The method:

  1. Peel and rinse the potatoes. Cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks. Place them in a large bowl and cover with cold water, then allow them to soak for a few hours.
  2. Drain the potatoes with a pasta strainer. Place the sticks on paper towel-lined cookie sheets to absorb all the water in the potatoes.
  3. Pour sunflower oil into the dutch oven (about 4 inches high) and heat on  medium-high until the oil reaches 300 degrees.
  4. Drop the potatoes in batches (this recipe makes about 4 batches) into the oil for about 3 – 4 minutes, or until the potatoes are soft. Transfer soft potatoes to paper towel-lined cookie sheets to drain the oil.
  5. Now crank up the heat for the oil. Once the heat reaches 400 degrees, drop the batches in again one-by-one until the potatoes are golden brown and crispy.
  6. Drain fries on paper towel-lined cookie sheets one last time. Sprinkle them with salt and serve.