3/4 cup walnuts (raw halves & pieces)
1/3 cup extra-virgin olive oil
6 cups packed baby spinach leaves, washed and dried
2 TBL white wine vinegar
course salt and freshly ground pepper to taste
In a small saucepan, add olive oil and walnuts and toast over medium to low heat, stirring occasionally to brown all sides, about 11 minutes.
In a large bowl, toss spinach leaves with vinegar. Season with salt and pepper. Plate and top each serving with warm toasted walnuts and drizzle warm olive oil over each salad. Serve immediately. Serves 4
This is a light and fresh tasting salad, good any day of the year.
1 14 oz package extra-firm tofu
2 TBL extra-virgin olive oil, divided
1 TBL balsamic vinegar
3/4 tsp sea salt, divided
1/2 tsp freshly ground pepper, divided
1 cup frozen pearl onions, thawed
2 medium carrots, halved lengthwise and sliced
2 cloves garlic, minced
1 bay leaf
8 oz mushrooms, sliced
2 TBL plus 1 tsp all-purpose flour
2 cups light- to medium-bodies red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir
2 tsp earth balance
Drain, rinse and pat tofu dry, then cut into 1/2 to 3/4 inch cubes. Heat 1 TBL oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit in one layer. Sprinkle with vinegar, 1/4 tsp salt and 1/4 tsp pepper and gently toss to combine.
Heat the remaining 1 TBL oil in the pan over medium heat. Add onions, carrots, garlic and bay leaf and cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms and cook while stirring until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour and stir to coat.
Add wine, the remaining 1/2 tsp salt and 1/4 tsp pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add earth balance and stir until heated through, about 1 to 2 minutes. Remove the bay leaf before serving. Serve over pasta or rice.
4 servings (1 cup each)
4 avocados (ripe)
1 lemon (Squeeze juice into bowl and discard lemon, about 2 TBL)
¼ tsp to 1/2 TBL garlic powder
¼ tsp to 1/2 TBL kosher coarse salt or sea salt
Put all ingredients in medium size bowl. Blend on low to medium speed with hand mixer until smooth. Taste and adjust to your liking. Garnish with scallions and enjoy with tortilla chips, on tacos or with fresh raw veggies.
Serve with Tofu Scramble
1 16 oz can Vegetarian Refried Beans (Rosarita)
shredded yellow cheese (Daiya)
Tofutti Better Than Sour Cream
scallions (3 sliced)
In a glass dish, layer each ingredient in order from top to bottom. Add black olives or a sprinkle of more cheese if you desire. Enjoy with your favorite tortilla chips.