Delicious Vegan Tofu Salad

Easy. Healthy. Yummy. What's not to like?

One 14oz container of Organic Firm Tofu, drained and pressed dry
1 celery stalk
5 small-medium radishes
1 handful spinach
2 whole green onions
1/4 tsp salt and pepper
1/2 cup Veganaise- guilt free!
a dash of hot sauce

After pressing the tofu, cut it into a small/medium dice and put it into a medium size bowl. Chop the celery, radish and green onion into small pieces, add to tofu. Cut the spinach into small strips, add to tofu mixture. Add salt, pepper, Veganise and hot sauce. Mix with a spatula until the veggies and tofu are coated- it's okay if the tofu breaks down a bit while mixing. Adjust salt/pepper/hot sauce to taste. Delicious on whole grain bread or as a dip.

Polenta Stuffed Mushrooms

Probably one of the easiest things I've cooked! So easy that I only have guidelines and no recipe! Hopefully that's ok with ya'll.

If you've never made Polenta, you're missing out! It's just as easy as making rice. I usually do one cup corn meal to one cup water, one cup milk. First, I always check my fridge, garden or cupboard for yummy spices or herbs. Today, I had garlic infused olive oil and fresh rosemary. I brought my liquid, olive oil and chopped rosemary to a simmer then while stirring, slowly added the corn meal. The corn meal will quickly soak up the liquid, so after a few minutes simmering you should taste the Polenta. If it has too much crunch add more liquid, if not turn off the heat. After adding salt and pepper, I stirred in about a hand full of Parmesan cheese.

I bought enough Cremini Mushrooms for myself, washed them and cut off the stems. I rolled them in olive oil so they'll cook nicely, placed them on a pan and put a spoonful of Polenta in them. To finish the mushrooms off, I sprinkled a bit of Parmesan cheese on top and put them in the oven on a low broil for 15 minutes or until the cheese is melted.

Aren't they cute?! Such a yummy and quick h'orderve that you could put a variety of ingredients in. Plus, I had a bunch of Polenta leftover for later!

A Must Have...

 

If you love cookbooks this is a must for your collection! Easy ways to prepare a variety of veggies that are absolutely delicious is what you'll find. I've struggled to want and be able to prepare foods like bok choy, turnips and beets but after reading Fast, Fresh & Green, it opened me up to understand the easy and best ways to cook those foods. 

Last night I cooked Roasted Turnips and Pear with Rosemary-Honey Drizzle from Fast, Fresh and Green. All I can say is awesome! The rosemary and honey highlighted the bosc pears and turnips that were cooked crispy and tender. It had a wonderful sweet but savory taste. I felt like the flavor combination of fruit and root was very creative!