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 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
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.
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.
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.