Kitchen Hint of the Day!

August 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Vegetarian grill out……………..

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

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“Meatless Monday” Recipe of the Week – INDONESIAN TOFU AND VEGETABLE STEW

July 15, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a recipe for an INDONESIAN TOFU AND VEGETABLE STEW. Tofu, Lime, Onion, Vegetables, and Spices make up this delicious and healthy dish! It’s from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes to please all! Looking for Meal ideas, be sure to check them out. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

INDONESIAN TOFU AND VEGETABLE STEW
Ingredients

1 Tbsp freshly grated ginger (15 mL)
Juice of one medium sized lime
1 1/2 Tbsp canola oil, divided (20 mL)
1 (12 oz / 350 85 g) block of firm or extra firm tofu, diced into cubes
1 large onion, diced
2 cloves garlic, minced
1 tsp ground cumin (5 mL)
1 tsp ground coriander (5 mL)
1/4 tsp ground cloves (1 mL)
1 cup sodium-reduced vegetable or chicken broth (250 mL)
1 cup light coconut milk (250 mL)
2 cups green beans, cut in 2 inch (5 cm) pieces (500 mL)
1 red bell pepper, diced
1 medium zucchini, diced
2 Tbsp fresh cilantro (30 mL)

Directions

1 – In a bowl, marinate tofu with the ginger, lime juice and 1/2 Tbsp (7 mL) canola oil. Toss well to coat. This can be done about 30 minutes ahead of time and up to overnight in the refrigerator.
2 – In a large saucepan, no lid required heat remaining 1 Tbsp (15 mL) canola oil. Add onion and cook for about 6 minutes or until softened and slightly browned. Add garlic, cumin, coriander and cloves and stir for 2 minutes.
3 – To saucepan, add stock and coconut milk. Simmer, uncovered, for about 10 minutes until slightly thickened.
4 – Add green beans, bell pepper and zucchini and cook for about 10 minutes more or until vegetables are tender. Add marinated tofu and cook an additional 5 minutes. Garnish with cilantro. Serve over steamed brown rice or quinoa, if desired.
NOTES:
With a light coconut lime flavor, this recipe features green beans, bell peppers and zucchini. If you have other fresh veggies on hand, then you can add them as well.

Recipe Yield: Yield: 8 servings.Serving Size: 1 cup (250 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 8 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 290 milligrams
Protein: 5 grams
Carbohydrates: 8 grams
https://diabeticgourmet.com/diabetic-recipes/indonesian-tofu-and-vegetable-stew

Kitchen Hint of the Day!

July 15, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Tofu?……………….

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness. It is a traditional component of East Asian and Southeast Asian cuisines; it has been consumed in China for over 2,000 years. -Wikipedia

Kitchen Hint of the Day!

May 23, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When using Tofu………

Tofu is packed in water to keep it fresh. You need to press some of the moisture out in order to create a crisp, browned exterior when sauteing.

Healthy Zucchini Noodle Recipes

May 7, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Zucchini Noodle Recipes. Delicious and Healthy Zucchini Noodle Recipes with recipes like; Thai Tofu and Vegetable Curry with Zucchini Noodles, Simple Vegan Pesto Zoodles, and Shrimp Piccata with Zucchini Noodles. Find these recipes and more all at the EatingWell website. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Zucchini Noodle Recipes
Find healthy, delicious zucchini noodle recipes, from the food and nutrition experts at EatingWell.

Thai Tofu and Vegetable Curry with Zucchini Noodles
For this quick Thai curry recipe, we’ve combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there’s only one pan to wash after dinner………..

Simple Vegan Pesto Zoodles
Zucchini noodles, or “zoodles,” are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away…………..

Shrimp Piccata with Zucchini Noodles
The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti…………

* Click the link below to get all the Healthy Zucchini Noodle Recipes
http://www.eatingwell.com/recipes/23151/ingredients/vegetables/squash/zucchini/noodles/

Kitchen Hint of the Day!

May 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Vegetarian cookout……………

For grilling out, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled vegetables are great, too!

“Meatless Monday Recipe of the Week – “Chicken”-Style Tofu Fajitas

April 8, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – “Chicken”-Style Tofu Fajitas. Made using Tofu, Salsa, Yogurt, Lettuce, Cheddar Cheese and served on Flour Tortillas. Tofu takes the place of Chicken in the dish. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

“Chicken”-Style Tofu Fajitas
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!

Recipe Ingredients:
8 fajita-size (6 to 7-inch) flour tortillas
1 (10 to 12-ounce) package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese (optional)

Cooking Directions:
1 – Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
2 – Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
3 – Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
Makes 8 fajitas (2 fajitas per serving).
https://www.cooksrecipes.com/mless/%27chicken%27-style_tofu_fajitas_recipe.html

“Meatless Monday” Recipe of the Week – Mediterranean Tofu

January 21, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mediterranean Tofu. Take your Tofu and kick it up a bit with this week’s recipe. It’s from the CooksRecipes website (https://www.cooksrecipes.com/index.html) which has a huge selection of recipes to please all tastes and cuisines. Enjoy and Make 2019 a Healthy One!

Mediterranean Tofu
Here’s a great way to serve tofu in the summer, with the season’s flavorful tomatoes.

Recipe Ingredients:
2 (16-ounce) tubs firm tofu, drained
1 tablespoon light olive oil
Salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 cups diced ripe tomato (make the dice fairly small)
1/4 cup oil-cured sun-dried tomatoes, cut into strips, with a little of their liquid
Juice of 1/2 lemon, or to taste
Salt and freshly ground pepper to taste
A few leaves fresh basil, cut into strips

Cooking Directions:
1 – Cut each block of tofu into 6 equal slabs. Blot very well between layers of clean tea-towel or paper towels. Spread the light olive oil over the surface of a 12-inch square griddle or extra-wide skillet and heat. Arrange the slabs of tofu in a single layer, and cook over medium-high heat until golden on both sides. Sprinkle the tofu with salt.
2 – Meanwhile, heat the extra-virgin oil in a smaller skillet. Add the garlic and sauté over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat just until the fresh tomato wilts a bit and is well heat through, about 2 minutes. Season with salt and pepper.
3 – To serve, fan out 3 slices of the tofu on each place and divide the tomato-garlic sauce over them. Top each serving with a few strips of basil. Serve at once.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mediterranean_tofu_recipe.html

Kitchen Hint of the Day!

January 21, 2019 at 6:00 AM | Posted in Kitchen Hints | 3 Comments
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Using Tofu………

Tofu often comes packed in water, but this liquid needs to be pressed out for tofu to absorb additional flavor. To press out the liquid, lay slices of tofu between either paper towels or a dish towel, and place a baking sheet with heavy objects on top such as canned goods or cookbooks. Leave the tofu like this for at least 30 minutes to remove as much excess moisture as possible.

“Meatless Monday” Recipe of the Week – Zesty Vegetarian Chili

November 19, 2018 at 6:01 AM | Posted in Meatless Monday | 1 Comment
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This week’s”Meatless Monday” Recipe of the Week is a Zesty Vegetarian Chili. A perfect recipe for the Fall and Winter! Warm up those cold nights with this week’s recipe. Made using Red Bell Peppers, Zucchini, Salsa, Red Kidney Beans, Tomatoes, Tofu, and Spices. The recipe is from one of my favorite sites, the Diabetes Self Management website. The Diabetes site is loaded with delicious and Diabetic Friendly recipes along with current Diabetes News, Excercise Tips, and Diabetes Management. So check it out today! So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Zesty Vegetarian Chili

Ingredients
1 tablespoon canola or vegetable oil
1 large red bell pepper, coarsely chopped
2 medium zucchini or yellow squash (or 1 of each), cut into 1/2-inch chunks
4 cloves garlic, minced
1 can (about 14 ounces) fire-roasted diced tomatoes
3/4 cup chunky salsa
2 teaspoons chili powder
1 teaspoon dried oregano
1 can (about 15 ounces) no-salt-added red kidney beans, rinsed and drained
10 ounces extra firm tofu, well-drained and cut into 1/2-inch cubes
Chopped cilantro (optional)

Directions
1 – Heat oil in large saucepan over medium heat. Add bell pepper; cook and stir 4 minutes. Add zucchini and garlic; cook and stir 3 minutes.

2 – Stir in tomatoes, salsa, chili powder, and oregano; bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until vegetables are tender.

3 – Stir in beans; simmer 2 minutes or until heated through. Stir in tofu; remove from heat. Ladle into bowls; garnish with chopped cilantro.

Note: Tofu is made from the curds of soybean milk. It has a bland, slightly nutty taste, but readily takes on the flavor of foods it’s cooked with. It’s available in 3 forms: soft, firm, and extra-firm. Cover any leftover tofu with water and refrigerate.

Yield: 4 servings. Serving size: 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 231 calories, Carbohydrates: 28 g, Protein: 15 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 432 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/zesty-vegetarian-chili/

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