Healthy Mock Deviled Eggs


 EGG WHITES:Healthy_Mock_Deviled_Eggs

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.



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


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.


Cauliflower Tots

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

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.


Cannellini Cakes with Roasted Tomato Sauce

Roasted Tomato Sauce appetizers_cakes Note: can be made a day in advance and reheated in the microwave. 6 organic Roma tomatoes, halved Salt and pepper Preheat oven to 250 degrees; place tomato halves on the baking sheet cut side up and sprinkle lightly with salt and pepper. 3 1/2 to 4 hours. Place in food processor and process until pureed. Season to taste. Fast cook method: Preheat oven to 325 degrees; season and roast for 60 minutes.  For Cakes: 1 15-ounce can organic cannellini beans, drained and rinsed 1 cup cooked organic Basmati brown rice 1/2 cup diced onions 1 clove garlic 2 T organic nutritional yeast 1 tsp. organic lemon juice 3/4 tsp. salt 1/2 tsp. pepper 2 tsp. organic psyllium seed husks 2 tsp. water cup fine organic gluten-free bread crumbs
  Preheat the oven to 375 and line a large baking sheet with parchment paper. Combine the beans,  rice, onions, garlic, nutritional yeast, lemon juice, salt, and pepper in the food processor and process until all ingredients are well blended.  Stir the psyllium husks and water together in a small bowl or cup and set aside for one minute to thicken. Add the moistened psyllium to the processor and briefly process to incorporate it completely. Place the bread crumbs into a wide shallow bowl. Spoon 1/8 of a cup of the cannellini mixture into the bread crumbs and turn gently to coat completely. Place the patty on the prepared baking sheet and use the back of a spoon to flatten slightly. (Should make 12 cakes.) Bake 15 minutes on one side then turn and bake 10 minutes longer or until golden brown. Spoon roasted tomato sauce over  top and serve.

Quinoa and Edamame Salad

Recipe Categories

1 cup uncooked organic quinoa, rinse thoroughly before cookingquinoa_salad

2 cups organic vegetable broth

1/2 cup drained roasted organic red peppers, chopped

2 organic roma tomatoes, seeded and chopped

1 small organic zucchini, halved lengthwise and sliced

1 cup fresh or frozen organic edamame (thawed if frozen)

Zest of 1 large organic lemon

3 tbsp organic lemon juice

1/4 cup fresh organic flat leaf parsley, chopped

Organic Spinach or salad greens

Toast rinsed, uncooked quinoa in a skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Stir in remaining ingredients except parsley and salad greens. Spoon over salad greens on a plate and top with parsley.


Pomegranate Apple Salad


6 cups organic mixed greens

2 organic apples peeled and sliced

2 T raw organic pumpkin or sunflower seeds

3 T fresh pomegranate seeds

Fruit Walnut Vinaigrette Dressing

1/2 Cup organic raspberries or blueberries (fresh or frozen, thaw if frozen)

1/4 Cup organic orange juice

1/4 Cup water

2 T organic walnut pieces

2 large medjool dates, pitted

1 T organic apple cider vinegar

1/8 tsp salt

Blend all dressing ingredients in a food processor until smooth. Toss salad ingredients together; top with dressing.


Pad Thai Salad

2 organic zucchinis, sliced into thin strips with a vegetable peelerSalad

2 Cups organic bean sprouts

3/4 cup chopped organic nuts (walnuts, almonds or cashews)

1/2 red & 1/2 organic yellow bell pepper, sliced into strips

4 organic green onions, diced

1/2 cup fresh chopped cilantro

juice from one organic lime

1/4 tsp. sea salt


Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!


Low Fat Pesto Rice Salad

2 cloves garlic2013-02-24-Trans-Planted-091
2 15 oz. cans organic navy/cannellini beans
3 Cups basil

6 T organic lemon juice
1 1/2 tsp salt
4 T organic nutritional yeast

1/3 Cup toasted organic walnuts (omit for almost no fat)
1/2 Cup roasted organic red pepper, chopped
1/4 Cup chopped black olives
1 1/2 T organic lemon juice
1 1/2 T organic balsamic vinegar

4 Cups cooked organic brown rice

Pesto: chop garlic, lemon juice and salt in food processor until fine; add basil, beans and nutritional yeast, process just until smooth.

Mix rice and pesto in a large bowl; add remaining ingredients and combine thoroughly; chill and serve.


Grilled Asparagus & Spinach Salad with Smokey Paprika Dressing

16 ounces asparagus, tough ends snapped off

8 ounces organic baby spinach

2 T chopped organic walnuts

Mediterranean sea salt

Freshly ground pepper


4 T water

4 T organic lemon juice

2 tsp. white organic miso

2 T organic silken tofu

2 T organic white wine vinegar

2 clove garlic

2 tsp. ground organic flax seeds

1 tsp. smoked paprika

4 drops or ½ packet of the dry stevia



Put all dressing ingredients into food processor and blend until smooth. Let rest for at least a half hour to allow flavors to develop.

Spray asparagus lightly with olive oil cooking spray and sprinkle with salt & pepper; grill in grill basket over medium high heat 5-6 minutes until just tender; cut into bite size pieces. Toss asparagus and spinach with dressing; sprinkle with walnuts and serve.



Yummy Quinoa Greek Salad

2 Cups organic quinoa, rinsed thoroughly before cooking Quinoa_Greek_Salad

4 Cups organic vegetable broth

Dice the following into very small pieces:

1 Cup organic red pepper

1/2 Cup organic green pepper

1 Cup orgainic cucumber

1/2 Cup green onion

1/2 Cup red onion

1/4 Cup black olive

6 oz organic feta cheese (reduced fat)


1/2 Cup organic lemon juice

1 T minced garlic

1 tsp basil

1 tsp oregano

1 tsp pepper



Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.


Fresh Beet Salad

beet_salad4-5 large organic beets

1 organic orange, peeled and cut into segments

2 organic apples, chopped

2 bunches organic spinach or other salad greens

2 T organic sunflower or organic chia seeds (optional)

Fat free raspberry vinaigrette dressing




Cover the beets with water and bring to a boil; reduce heat and simmer and cook for about 20 minutes or until soft; remove from water and allow to cool; cut into thin slices. Toss beets, oranges and apples together; serve over salad greens, sprinkle with seeds and top with dressing.