Udon Noodles w/ Tofu ~

Darling husband -aka dh (he thought that stood for dick head....?? ;) can't cook so much (he was raised in the midwest- poor thing). Every blue moon, he attempts something completely new and I can't help but think it's really sweet when he does. I present to you a quick, easy tofu dish that we all really liked! Enjoy~

Ingredients:

1 Pkg. Udon Noodles, cooked according to directions on pkg. (approx. 2 bundles of noodles, add more if desired)
2-3 Tbsp Olive oil
2-3 Tbsp. Soy sauce (or to taste)
Organic sprouted tofu (pre-pressed for 15-20 min, drain excess water every few min.)
1 carrot, matchstick sliced
1/2 yellow or white onion, sliced thin
1/3 bundle of green onion
1/2-3/4 c. purple cabbage

Cook tofu in olive oil 5-10 min. Then add noodles, carrot, onion, cabbage and soy sauce. Once it's all cooked add green onions. Voila~

*****No-Bake Strawberry Pie with Chocolate Chunks*****

I got this from "The Joy of Vegan Baking" (Colleen Patrick-Goudreau's fabulous book!) and it's really good. It was a big hit! Little one helped me make it and was so proud of himself - as he should be! Enjoy!

Ingredients:


4 c. ripe strawberries, sliced
1 No-Bake Pecan Crust (see below)
1 c. ripe strawberries, whole
5 pitted dates, soaked 10 min in warm water and drained
2 tsp. fresh lemon juice
Non-dairy dark chocolate chunks, preferably from a good, organic, fair-trade bar

No-Bake Pecan Crust:

2 c. raw pecans or almonds (I prefer almonds, although I haven't tried half almonds, half pecans yet. I found using just pecans was way too strong and pecany)
3/4 - 1 c. pitted dates, preferably medjool
1/4 tsp. sea salt
Canola oil for greasing pan

**Place nuts in food processor and grind them until they are a course meal. Add dates and salt and process until thoroughly combined. Press the mixture into a non-stick or lightly oiled 8-9" pan

Directions:

Arrange the sliced strawberries on top of prepared crust and set aside. In a food processor combine the whole strawberries, with the 5 soaked dates (drained) and lemon juice. Puree until smooth. Pour this mixture over the top of the slice strawberries. Arrange the chocolate chunks, if using, on top of the sauce and refrig 1 hour before serving.

From "The Joy of Vegan Baking" by Colleen Patrick-Goudreau (best dessert cookbook ever!)

Sweet Potato and Lentil Burritos

Soooo good and super easy. PERFECT for kids! Little darling loved them! I got this recipe from an old Mothering magazine and it's a keeper. Enjoy!

Ingredients:

4 large sweet potatoes
1 Tbsp cumin
2 tsp. chili powder
salt to taste
6 large whole-wheat tortillas
2 c. cooked lentils
1 c. salsa
2 c. daiya cheese, shredded

Roast sweet potatoes for 1 hour at 425. Remove from oven (leaving oven on). When potatoes have cooled enough to handle, peel and mash.. Add cumin, chili powder, and pinch of salt; mix well and set aside.

Spread down middle of tortilla, a few Tbsp of sweet potato mixture and a few Tbsp cooked lentils. Add 1 Tbsp salsa and sprinkle of cheese to taste. Roll up bottom third of tortilla, fold in sides, then roll up tortilla rest of the way. Place burritos in oiled baking dish. Repeat with remaining tortillas, making sure to pack burritos tightly together in dish. Sprinkle any remaining cheese over tops of burritos and bake 10 min until cheese is melted.

Tropical Tapioca Pudding

I got this from "The Conscious Cook" by Tal Ronnen and I think I've put this up before. It's really good and not as complicated to make as it looks, I promise. Enjoy~

For pudding:
2 - 13 1/2 oz cans of coconut milk (not light)
3/4 can filtered water
1/2 c. small pearl tapioca (not instant)
1/2 tsp. sea salt
1/2 c. granulated suger (or agave)
1 tsp. vanilla bean paste or extract


Fruit (choose one or two - i don't know how all would taste but it would be worth a try):
2 large ripe bananas (diced)
1 ripe mango (diced)
1-1/2 c. pineapple
1-1/2 c pomegranante seeds
1 lrg persimmon
3-4 kiwis


1.) Combine milk, water, tapioca and salt into medium saucepan. Bring to a boil over med-high heat.

2.) Stir in sugar or agave then reduce to med-low and bring to a gentle simmer. Stir frequently until pudding has thickened and tapioca pearls are translucent. About 20-25 min.

3.) Remove from heat and stir in vanilla. Fold in fruit and let cool for 15 min. Spoon in serving bowls and serve warm or chilled at least 2 hours. Garnish with more fruit.

From Tal Ronnen's "The Conscious Cook"

Raw Chocolate Coconut Bars

2 c. unsweetened coconut flakes
1 c. cocoa powder
1/2 - 3/4 c. agave (depending on how sweet you like them)
1/2 c. nut butter (of your choice)
1/3 c. coconut oil
pinch of sea salt


Pulse all ingredients in a food processor until it becomes a brownie like consistency. Form into squares and set on baking sheet in frig. Keep refrigerated. Enjoy~

Savory Tofu Sauce

I was introduced to this sauce when I worked at "The Spot" in Hermosa Beach when I was in my early 20's. It is one of the best I've ever tasted at you can put it on top of everything (burritos, tacos, potatoes, veggies/rice and beans). Of course it's even better at the restaurant because they do something magical to it that I just don't know about. Enjoy~

Savory Sauce from "The Spot"

3/4 c. Almond or Safflower oil
3/4 c. water (I usually add a little more
1/4 c. Braggs Liquid Aminos
1/8 c. brewers yeast flakes
1/4 tsp. kelp powder
1/4 tsp spike seasoning
1/4 tsp basil
1/8 tsp. granulated garlic
1 1/2 tsp lemon juice
1 1/2 tsp. Tamari
1 pkg. firm tofu, rinsed well (16 oz.)

* I often don't have the kelp powder or the Spike and it still turns out great. The cookbook was written a while back so I don't think the normal size for tofu is 16 oz anymore so I just adjust it by adding a little less of everything else.