Friday, July 7, 2017

PLANT Interactive Online Meal Planner

I'm thinking about what to make hubby for lunches next week while I enter in my meals in the PLANT Meal Planner. STILL loving it! If you haven't checked it out yet, please do!
You can choose from bunches of whole foods plant-based (easy-to-make) recipes or add your own! This online, interactive website will generate your shopping list (editable!!!) and make this whole process so much easier! It's a HUGE time saver!
Take a look:

***Hannah gives a 30-day money back guarantee! But, I KNOW you will love it!

Wednesday, July 5, 2017

Curried Mango-Hemp Dressing

3 Medjool dates, soaked in 1/4 cup hot water, then pitted
1 ripe Ataulfo mango, peeled and seed removed
1 clove of garlic
1/2 t. crushed ginger
1 t curry powder (I like Trader Joe's best)
3 T hemp seeds
1/4 t salt
1 T lemon juice
2 T rice wine vinegar
3/4 cup cold water

Add all ingredients to the blender PLUS the 1/4 cup of water used to soak the dates. Blend until smooth. Chill before using.

Saturday, July 1, 2017

Cauliflower and Baked Tofu Tikka Masala

My family LOVES Indian food, but it is generally cooked with a lot of oil. Found an amazing Tikka Masala seasoning packet at Sprouts, and this is how I made OIL-FREE Cauliflower-Tofu Tikka Masala with it...

Arora Creations Organic Chicken Tikka Masala spice packet (found at Sprouts Farmers Market) -
1 yellow onion, diced
4 cloves of garlic, minced
1/8 cup crushed ginger (I used the organic one from The Ginger People)
8 oz. organic tomato sauce
1 t. Better-than-Bouillon No-Chicken Base
1/2 cup water
2 T. fresh chopped cilantro
1 head of cauliflower, cut into florets
1 block of firm tofu, cut into cubes

Bake the tofu cubes on non-stick foil-lined pan at 375 degrees for 30 minutes.
In a Dutch oven or extra-large saucepan, water-saute the onion until lightly browned and tender.
Add the garlic and ginger. Cook 1-2 minutes.
Add the masala seasoning. Cook for another minute. Add the tomato sauce, water, Better-than-Bouillon No-Chicken Base and combine well.
Add in the cauliflower florets and cilantro and mix them into the sauce, coating every piece well. Cover and cook over medium heat until tender (about 20 minutes). Add in baked tofu and stir well. Serve over rice or with Indian bread.

Thursday, June 29, 2017

Refrigerator Garlicky Dills

2 quart-sized Mason jars, washed and dried in the dishwasher
2 cups white vinegar
2 cups filter water
2 1/2 T. pickling/canning salt (this prevents the water from becoming cloudy)
1/2 t. sugar (any kind)
8-10 Kirby or Persian cucumbers, washed, dried, and cut into chunks
4 cloves of garlic, sliced in half lengthwise
4 sprigs of fresh dill
red pepper flakes (optional, if you like your pickles spicy)

Begin by placing the vinegar, water, salt, and sugar in a saucepan. Bring to a boil. When salt and sugar are dissolved, turn off the heat and let the mixture cool.

Place 1/2 of the garlic, dill, and pepper flakes (if using) in the bottom of each your Mason jars. Pack in the cucumber pieces into each jar, almost to the top. Fill the jars with the cooled vinegar mixture, covering all of the cukes and over them by 1/4 inch. Cover the jars and put a date on the top. Store in the refrigerator. Lightly swirl the jars once daily. The pickles should be ready to start eating in 3 or more days.