I’ve owed quite a few of you recipes from Instagram so without further ado, here you go!
OAT FLOUR PANCAKES
Ingredients:
1 and 1/4 cups oat flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 beaten egg
1 cup milk (soy, almond or cow’s all work!)
2 tablespoons canola oil
Directions:
Combine flour, baking powder, sugar and salt.
Combine egg, milk, and oil; add to dry ingredients, stirring just until flour is moistened (Batter will be lumpy).
Bake on hot griddle. Makes about 12 dollar-size or eight 4-inch pancakes.
LENTIL & VEGGIE CURRY
Ingredients:
2 tablespoons canola oil
1 medium onion, diced
3 cloves of garlic, minced
1.5 cups dried green lentils
2 small sweet potatoes, peeled and cut into 1-inch cubes
3 large carrot, peeled and chopped
2 cups fresh cauliflower, chopped
1/2 teaspoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon fresh ginger, grated
1/2 teaspoon sea salt
Freshly ground black pepper
3 1/2 cups low-sodium vegetable broth
1/2 cup coconut milk
Directions:
Combine all ingredients into the slow cooker and cook on HIGH for 4 hours (or LOW for 6 hours) or until vegetables are tender to the touch.
Recipe inspired by Gena’s Red Lentil & Sweet Potato Curry
TOFU & VEGGIE STIRFRY
Ingredients:
2 tablespoons olive oil
1 block of extra firm tofu, drained, pressed and cubed
1 bag frozen mixed veggies (I used Wegman’s hong-kong mix)
2 cloves garlic, minced
2 cups brown rice, cooked
Sauce Ingredients:
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons brown sugar
1 tablespoon vegetable oil
Directions:
Place tofu in a medium pan with 1 tablespoon olive oil over medium-high heat, turning until all sides are browned
In a separate larger pan, add sauce ingredients, remaining 1 tablespoon of olive oil, minced garlic and bag of veggies, sautéing over medium heat until soft and tender
Add tofu and cooked brown rice to veggie pan and stir to combine
SPINACH ARUGULA & WALNUT PESTO PASTA AND VEGGIE STIRFRY
Ingredients:
Whole wheat pasta, cooked
Olive oil
Cherry tomatoes, halved
Broccoli florets
Mozzarella cheese
Pesto Ingredients:
1 large handful of spinach
1 large handful of arugula
Walnuts
Olive oil
Salt & pepper to taste
Directions:
Combine pesto ingredients into a food processor and process, streaming in olive oil until smooth
Meanwhile in a separate pan, add olive oil, broccoli and cherry tomatoes sautéing until tender
Add pasta then pesto to the pan stirring to combine
Top with mozzarella cheese and additional walnuts as desired
BLACKENED TOFU TACOS WITH CABBAGE SLAW AND SEASONED CORN – Recipe from Making Thyme for Health
Ingredients for Tofu:
1 package extra firm tofu (approx. 14-16 ounces)
2 tablespoons smoked paprika
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4-1/2 teaspoon cayenne
1 teaspoon black pepper
2 tablespoons arrowroot powder (or cornstarch)
3 tablespoons olive oil
10 tortillas
Cabbage Slaw Ingredients
1/2 head red cabbage, thinly sliced
1/2 head green cabbage, thinly sliced
1/4 cup apple cider vinegar
salt
Corn Ingredients
2 cups corn
Cilanto
Lime
Directions:
See directions for tofu and cabbage here
For the seasoned corn: combine corn with cilantro and lime, then add a layer to each taco
WHOLE WHEAT CINNAMON WAFFLES
Ingredients:
1 and 1/4 cups white whole wheat flour
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 beaten egg
1 cup milk (soy, almond or cow’s all work!)
2 tablespoons canola oil
Directions:
Combine flour, baking powder, sugar, cinnamon and salt.
Combine egg, milk, and oil; add to dry ingredients, stirring just until flour is moistened (Batter will be lumpy).
Bake in a hot waffle iron.
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