Tag Archives: easy recipes

Avocado and Spinach Scramble

Today we’re preparing for Sandy’s arrival.  No, not a dear friend, a Frankenstorm just in time for Halloween.  Last year we were devastated by Hurricane Irene, then Halloween brought a freakish snowstorm.  Halloween ’12 is knocking down the door, and it’s not packing any treats – only tricks!  I’m keeping busy in the kitchen, trying to use up anything that can spoil in the next few days because let’s face it, we’ll be out of power!

Tofu scrambles are a delicious addition to any meal.  Wrap them up with a corn tortilla for a burrito (great as a breakfast burrito, side of home fries) or use as a tasty side dish to complete any meal (like my roasted oven fries & spaghetti squash!).

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Maple Sage Harvest Bounty Roast with Quinoa Flake-Crusted Tofu

If there’s one thing I take advantage of, it’s the farmer’s markets here in the Hudson Valley.  After a trip to the farm stand with my dad, I had come home with what seemed like the fall harvest (and couldn’t have been more happy)!  I’m sure we all have those evenings standing in the kitchen when we ask ourselves, “What to do for dinner?!”  I did not have a meal in mind as I reached for produce in the fridge and I still didn’t have one when I put my kabocha squash in the oven to roast.  The one thing I did know was that I had delicious & nutritious ingredients. I must say, the final result of my dinner was so delicious I wanted to share it with all of you.  The kabocha squash has lower calories and carbs than butternut squash, plus  it’s packed with with beta-carotene, vitamin C, iron, fiber, and some B vitamins.   The purple haze carrots are packed full of beta-carotene of orange carrots and the antioxidants from their purple counterparts. All that nutrition and I haven’t even mentioned the quinoa, tofu, and zucchini squash!!

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BBQ Pulled Tofu Casserole with Bleu Cheese Cornbread Topper (Vegan, Gluten Free)

If there’s one thing I love doing, its converting any recipe to healthy, vegan, and gluten-free eats I can enjoy.   This recipe is inspired by Rachel Ray, featured on her show Week in a Day (fantabulous concept, just not anything I can ever eat!).    I’ve testing the recipe, deciding how much cornbread I like as a topper, and honestly I like more cornbread!   “I’ve got a fever, and the only prescription, is more cornbread!”

To me, this casserole is a great comfort food.  It feels like it should be a heavy, rich dish, but with vegan & gluten-free ingredients, it’s very light and warms you from the inside out on a cool evening.  I made this during the week, and in order to save time a little time I used pre-made BBQ sauce.  To make this a balanced meal, I made an organic baby spinach salad.

You can make this casserole ahead of time and store it in your refrigerator until you’re ready eat!

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