Tofu Scramble
Tofu is a great source of protein. In this recipe, the tofu will pick up the fresh flavors from the vegetables. This recipe is perfect for a little ketchup, but most brands have sugar in them. So using a little tomato paste is a great addition.
Ingredients:
1 box firm tofu
1 zucchini, diced small
1 tomato, diced
1/2 onion, diced
1 red bell pepper, diced
2 green onions, finely sliced
1 tablespoon fresh cilantro, minced
1 clove garlic, minced
Salt and pepper to taste
Tomato paste if desired
Preparation:
1. Spray pan with 100% olive oil spray
2. Add all ingredients and fry until vegetables are soft.
3. Salt and pepper to taste
4. Serve with tomato paste
Tip: You can add lots of different vegetables to this recipe including broccoli, carrots, and mushrooms.
Daniel Fast Recipes © by Susan Gregory Daniel-Fast.com
Hummus
Ingredients:
10 oz. garbanzo beans, drained (reserve about 4 Tablespoons juice)
2 cloves of garlic
4 T lemon juice (preferably fresh squeezed)
1 tsp. sea salt
2 T tahini
1 T fresh parsley, chopped
1 tsp. Cumin (or more to taste)
1 tsp. paprika
1 T extra virgin olive oil
Blend beans, garlic, lemon juice, salt and reserved juice or water. Add tahini and blend until smooth. Add cumin. Garnish with parsley and paprika sprinkle with olive oil. Serve with veggies and chips or flat breads. Great as a pizza topping and on sandwiches and wraps.
Guacamole
Ingredients:
2 ripe avacados
½ cup minced onion
1 chili/jalapeno minced
1 small tomato diced
¼ cup cilantro
2 – 3 T fresh lime or lemon juice
salt to taste
Combine all ingredients and blend in a blender or a mixer until mixed but not completely smooth. Serve with chips or tacos.
Black Bean Burgers
Ingredients:
1 15oz. can black beans
¼ cup firm tofu
1 cup TVP
1 tsp. Cumin
¼ cup chunky salsa
small onion, chopped
¼ - ½ green pepper, chopped
salt to taste
¾ tsp. oregano
½ tsp. basil
Preparation:
1. In a blender or food processor, mix beans, tofu, cumin, onion, green pepper and salt.
2. Transfer mixture to a medium bowl and add salsa, oregano and basil. Crumble the TVP and add to the bean mixture. If it is still too sticky add a bit more TVP.
3. Form into patties and cook on medium in greased skillet. Enjoy with ketchup, mustard, salsa and veggies!
Taco Filling
Ingredients:
1 1/3 cup TVP
1 2/3 cup water or vegetable broth
Braggs liquid aminos
taco seasoning
1. Place TVP in a medium bowl. Heat the water or broth to boiling then add
to the TVP. Let set 5 – 10 min.
2. Transfer to a medium skillet and add taco seasoning. Add about 1/8 cup
olive oil and 3-4 T Braggs liquid aminos.
3. Cook until heated through.
TIP: I like to add a can of kidney beans or black beans to the mixture for
extra flavor and texture.
Yeilds: about 1lb
TIP: You can use this mixture in an Enchilada Casserole by adding a small
can of chili peppers to the mixture then layer it with corn tortillas, salsa,
beans and corn in the following order (in a greased casserole dish):
Salsa
Corn tortilla(s)
Taco mixture
Beans
Corn
Repeat in this order starting with the salsa until all the taco mixture is used up. Bake for 30 min at 350 degrees F.
To reconstitute TVP (textured vegetable protein)
No comments:
Post a Comment