Month: March 2015

2 cups organic zucchini, grated

2 organic eggs (or egg substitute)

1/2 yellow onion, diced

1/2 Cup organic dairy free cheese (cheddar flavor)

½ Cup organic nutritional yeast

1/2 cup organic gluten-free bread crumbs

Salt and Pepper

Preheat oven to 400F; spray a mini-muffin tin with non-stick spray.
Grate zucchini and squeeze in a clean dish towel to squeeze out the excess water until you have removed as much as humanly possible. Combine remaining ingredients and stir in zucchini. Using a cookie scoop, fill the muffin cups to the top; sprinkle with additional nutritional yeast. Bake 20-25 minutes, or until the top is browned and filling is set.

1 lbs. fresh or frozen organic edamame 

1 organic orange

2 cloves garlic, minced

1 tsp. minced fresh ginger

2 T minced shallots

1 tsp. mirin

1 T organic soy

1/4 tsp. organic sesame oil

1/2 tsp. chili sauce

Microwave edamame covered with 3 T water and pinch of salt; 6 minutes for frozen, 3 minutes for fresh; drain.  Juice the orange and zest peel. Mix shallots, garlic, edemame and ginger in one bowl, mirin, soy, sesame oil, chili sauce and 2 T orange juice in the other.  Spray skillet with non-stick spray and heat on medium high until very hot. Add edamame and stir fry for 1 minute; dd shallot mixture and stir for several minutes until very fragrant and shallots just begin to brown/crisp; add 1 T orange zest, mirin mixture and stir fry until the edamame are thick and glazed with no liquid remains

 EGG WHITES:

2 Cups warm water

1 tsp. salt

1 lbs. firm organic tofu; drained and rinsed

Combine water and salt in a large baking dish stirring until salt is dissolved; set aside. Cut tofu into ½ inch thick slices; cut each slice in half to make two squares; cut corners and two sides off squares to make them an oval shape. Using a small spoon, carefully scoop out the centers of each of the ovals to form a cavity, reserving the cut-away pieces for the filling; marinate all the prepared ovals in the salt water while preparing the filling.

FILLING: 

1/2 lbs. firm organic tofu, rinsed and drained

1/2 Cup plus 1 T organic mayonnaise substitute

2 tsp. organic rice vinegar

3/4 tsp. salt

3/4 tsp. turmeric

1/2 tsp. dry mustard

1/2 tsp. organic Worcestershire sauce

1/8 tsp. pepper

Paprika

Crumble tofu into a bowl; add remaining ingredients except paprika. Stir until well combined. Drain the mock egg whites on paper towels and pat dry; fill the cavities with deviled filling; chill at least one hour; sprinkle with paprika before serving.

1 medium head of organic cauliflower, cleaned and cut into florets

1 T organic corn starch

¼ Cup organic almond milk

1 T organic butter or butter substitute

1/4 Cup shredded sharp organic cheddar or almond cheese

½ tsp. salt

½ tsp. pepper

4 organic egg whites, whipped to stiff peak

Stir corn starch into almond milk until fully incorporated; pour over florets and add butter; microwave for 5 minutes. Place in food processor along with cheese; blend until still chunky like cooked oatmeal. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up.  Then fold the rest in and gently mix until combined. Spray a skillet with non-stick spray; heat on medium high until it very hot; add dollops of tot mixture and cook 2 minutes or so on each side until golden brown. Serve immediately.