Spicy, juicy, flavorful, we love these!!!
16 oz Extra Firm Tofu, cut into 12 slices, place between layers of paper towels to absorb extra moisture
1/4 cup Extra Virgin Olive Oil
2 Tablespoons Vinegar (I use half balsamic and half white, use whatever kind you like)
1 Jalapeño, seeded and minced
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Salt
1 teaspoon Minced Garlic (one clove)
3 Whole Wheat Pitas, split in half to form 2 pockets from each pita.
Shredded Lettuce or Spinach
1-2 Tablespoons Crumbled Feta Cheese
Sour Cream, for serving
In shallow dish mix together marinade and place tofu slices in dish, turning to coat.
Let marinate at room temp for 10 minutes.
Heat grill pan (I use the George Foreman Grill)
Remove tofu from marinade and reserve.
Grill 2 minutes on each side or until heated through with grill marks.
Dice up cooked tofu and return to marinade, mix to combine.
If using feta, mix into tofu mixture.
Stuff each pocket with lettuce or spinach and tofu mixture, top with sour cream if using.
Yield: 3 servings, one full pita each
My hubby and 5 year old daughter both loved it, and I’m about to go back for thirds….
1 Tbls olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp)
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp cinnamon
3 tsp McCormick Moroccan Seasoning (ras al hanout) (if my little town grocery store carries it, I’m sure yours does, too.)
1 28oz can crushed tomatoes
2 15oz cans chickpeas, rinsed and drained
1 cup uncooked couscous
1 block frozen spinach, somewhat thawed and drained
1 cup raisins
1/4 cup lemon juice
Optional toppers: salted peanuts, cilantro
Heat oil in large skillet over medium heat, add onion and cook until soft and starting to brown. Add garlic and spices, sauté 30 seconds. Add tomatoes, chickpeas and 1/4 cup water, simmer 10 minutes.
Meanwhile, toast couscous in a small saucepan until slightly browned and fragrant. Add 1 3/4 cups water, bring to a boil, stir, cover and remove from heat.
Stir spinach, raisins and lemon juice into chickpea mixture, simmer for 5 more minutes.
Serve over couscous with peanuts and cilantro for garnish.
Yield: 6-8 Servings
-Adapted from Vegetarian Times, Dec 2011-
This soup is creamy, spicy, and flavorful. It is a favorite in our house! You can cook it in the slow cooker or on the stove.
1 Tbsp canola oil
1 onion, diced (or thinly sliced)
2 garlic cloves, minced
1 tsp grated fresh ginger
6 cups reduced sodium vegetable broth
½ cup creamy natural peanut butter
1 (14.5 oz) can diced tomatoes
1 tsp salt
1/8 tsp red pepper flakes or cayenne pepper
2 (or more) cups coarsely chopped (or chiffonade) kale
½ cup loosely packed fresh cilantro leaves
Heat oil in medium skillet (if using slow cooker –if cooking on stove use a soup pot) over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and ginger, cook stirring constantly until fragrant about 30 seconds.
For slow cooker: Transfer to 3-4 quart slow cooker. (For stove top, leave it in the pot!) Whisk together 1 cup broth and peanut butter until smooth, then add to slow cooker or pot. Stir in remain broth, tomatoes, salt, and red pepper. Cover and cook in slow cooker 4-6 hours on high, 8-10 hours on low or 30-45 minutes at a simmer on stove top.
Stir in kale and cilantro about 5 minutes before serving. (You can garnish with sour cream, chopped peanuts and a few extra cilantro leaves, not counted in points.)
– from Weight Watchers 360* Veg Power! Cookbook – Weight Watchers Points Plus 4 points per 1 cup serving
What to eat when you want Mexican, but have a whole bunch of Kale that needs to get eaten! I also considered calling this Confetti Kale. It’s so pretty!
1 tsp olive oil
1 large yellow onion, diced
2 mini red bell peppers or one regular red bell pepper, chopped
1/2 bag frozen corn kernels
1 can black beans, drained
1 bunch (about 18 stalks) Winter Red kale, tough stalk removed and cut into 1/4 inch ribbons
Seasonings: (Use these to taste, you know your family’s taste buds. We like a sprinkle that covers the pan of each.)
salt and pepper
Queso Fresco, crumbled
In large skillet, heat olive oil over medium heat. Add onion, and peppers and cook until tender. Add frozen corn, allow to cook about 5 minutes, stirring occasionally. Add kale and stir until wilted. Add a little water to pan to de-glaze if needed. Add black beans and heat through. Add seasonings, stirring well to combine.
Serve immediately with optional toppings. (You could also use this as a stuffing for tacos, burritos, enchiladas, etc. I plan on trying that in the future!)
Yield: 3 Servings
1 small head of cauliflower, cut into small florets
1/2 c. Oil for frying
For Flour Mixture:
1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
1/3 c. water
1/3 c. corn starch
1/3 c. whole wheat flour
1 tsp oil
For Orange Sauce:
2 Tb oil
2-3 tsp chopped garlic
6 green onions, thinly sliced
zest of 1 orange + juice of orange, reserve a small amount for garnish
1 tsp sesame oil
2 Tb soy sauce
2 Tb red wine vinegar
2 Tbsp brown sugar
1 tsp corn starch
1-2 Green Onions, thinly sliced
Blend all flour mixture ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
Dip each small floret into the batter and make sure each piece is entirely covered.
Fry in oil until completely browned.
Allow to drain on a paper towel-lined plate.
Pour out oil from skillet and wipe clean with a paper towel, heat (fresh) oil and garlic for 1 minute.
Add everything else to skillet, whisk together until thickened and bubbly. Toss in crispy cauliflower into the skillet and coat thoroughly. Place on top of rice.
Garnish with green scallions, orange zest, and sesame seeds.
-Adapted from E-how and Vegan Richa–