I love pizza. Not all pizza but my mom’s homemade pizza is one of the best things ever. My mom and I actually came up with this concept YEARS ago because our oven wasn’t working and we wanted pizza. Originally we made the French bread pizza on the grill. We dressed up both sides like they were pizza crust, stuck them together like a sandwich, wrapped them in foil, & stuck them on the grill. It worked beautifully actually. When the oven came back, we were able to leave the faces open, so instead of a pizza sandwich, we had French Bread Pizza!
It’s really simple get your favorite pizza toppings together, tomato sauce, cheese, and a loaf or two of French bread. Preheat the oven to 350 degrees. Cut the loaf of French bread in half lengthwise. Place on a cookie sheet. Coat both sides of the bread with tomato sauce, toppings and cheese. I personally love to add fresh herbs on top of the cheese. They’re so full of flavor! Once you’re done dressing up the French bread, place the tray in the oven and cook the pizza for 15-20 minutes or until heated through and crunchy. That’s it! Slice and serve. You can also make little pizzas on mini bagels to serve as fun appetizers. Let your imagination run wild.
When there’s a hodge-podge of vegetables left in the house and a can of coconut milk, I usually make curry. You really only need the coconut milk, bouillon, curry paste, lime, salt, & honey. You can play with the vegetable and herb combination. This is what my last pot of curry consisted of:
- 2 small eggplants, sliced into bite sized pieces
- 1 block of tofu, cubed
- 1 onion, cut into bite sized pieces
- 1 small carrot, sliced
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tbsps fresh, grated ginger
- 1 14 oz can of coconut milk
- 1 cup of water
- 4 tablespoons of Chickenless bouillon
- 1/4 tsp-1 tsp green curry paste
- 1 tsp lime juice
- 1 tbsp honey or agave
- around 1 tsp salt (add to taste the salt and the honey need to balance out)
- olive oil
Start a wok with the olive oil, curry paste, ginger and lime. Once everything is heated, add the tofu. Let the tofu brown a little and then add the water, coconut milk, & bouillon. Add the remaining vegetables, basil and green onion. Cook until eggplant is tender add the honey and salt to taste. The honey and salt should be evenly balanced. Serve hot with thai sticky rice. Enjoy!
I had a ball making these Tofu Fillets. I started digging in the refrigerator for the makings of dinner and I came across some tofu, and the makings of a salad. Yes, I know, I use a ton of tofu. It’s so easy and you can make it so many ways. It’s probably one of my favorite things to cook. Anyways, I thought to myself, instead of making these teriyaki slices, what if I breaded them like fish? And there was the birth of Tofu Fillets.
I used two blocks of tofu to feed five people. The basic recipe is very easy. You need:
- DRY Chickenless Bouillon
- Extra Firm Tofu or Tofu Steak
- Olive Oil
- 1 1/2 C Nutritional yeast flakes
- 3 tbsp. onion powder
- 2 1/2 garlic powder
- 1 tbsp salt
- 1 tsp celery seed
- 2 1/2 tbsp Italian seasoning
- 2 tbsp dried parsley
Put all the ingredients, except parsley in a blender and make a fine powder. Stir in parsley. Store in an airtight container. Use about one tablespoon per cup of water. Makes 32 portions.-Borrowed for Dr. Shintani. KEEP the Bouillon DRY! Also, the original recipe is very bland to me. I add in all sorts of dried herbs to add a punch of flavor. You can change this recipe anyways you like. I’m just starting you out with the basics.
When I drain my tofu, I always rinse it and pat it dry. Cut the tofu into thin slices and set aside. Pour a good amount of Chickenless Bouillon onto a plate. Because the tofu is naturally moist, you don’t need to dip the tofu in egg or oil to make the bouillon stick to the tofu in a breading. Take the tofu slices and skoosh them into the bouillon on both sides. Coat all slices.
Start a frying pan with some olive oil on med-high head. Once the pan is hot, add several tofu fillets. Fry on both sides until golden brown. Continue until all tofu is cooked. Yummm!
I served them hot with a tossed salad and I garnished with honey mustard onions.
Honey Mustard Sauce
- 2 tbsps mustard (I used my favorite yellow mustard)
- 1 tbsp honey (You could probably use Agave nectar to make this vegan)
- a dash of balsamic vinegar
- pinch of salt
Mix ALL ingredients together. Pour over sauteed onions. Spoon over salad and tofu & viola! Dinner is served.
What to do, what to do when you have way too many red bell peppers because Safeway had an amazing sale !!? Well I made fajitas! They are extremely easy to make, plus they’re healthy and delicious.
- 3 red bell peppers, cut into bite sized strips
- 1 green bell pepper, cut into bit sized strips
- 1 large onion cut into strips.
- Extra Virgin Olive Oil
- Cumin to taste (I use close to 2 tbsps)
- Coriander to taste (I use around 1 tbsp)
- 4 fresh garlic cloves, finely chopped or grated
- 1 tbsp dried oregano
- 2 tsps chipotle seasoning
Start a wok or a large frying pan with some olive oil and the garlic. Once the garlic starts to brown add all the onions, oregano and chipotle seasoning. Cook until the onions start to turn
translucent. Once the onions get to that point, add the peppers, cumin, coriander, and a little extra olive oil. Let the onions and peppers cook down a bit and let the spices blend. The peppers should still have a little crunch left. I cook them for about 5-10 minutes depending on how tender I want them.
While the fajita mix is cooking take the bag of tortillas. Open it up, take out a tortilla and stick it in a cast iron skillet. Brown all the tortillas on both sides. Cover them with a tea towel to keep them warm.
Once the fajita mix is done, take it off the burner and place some of the mix into a tortilla. Top with cheese, sour cream, salsa, whatever you wish. Enjoy!
I am a big lover of Mexican food. Refried beans, tortillas, enchiladas, quesadillas… You it name I bet I’m a fan! The one dish that always seemed to amaze me, was (and still is) a plate of chimichangas with the fixings. There is so much flavor crammed into that deep-fried wrapper. I always order them at my favorite Mexican place. It had always looked so complicated to cook, but I wanted to try anyway. I started doing some research and I came up with this healthier, delicious CHICKENLESS CHIMICHANGA recipe. You can always use real chicken or pork.I’m a vegetarian, so I prefer them without the meat. Enjoy!
- 2 (8oz.) bags Morningstar Farms® Meal Starters™ Chik’n Strips, fried
- 1 large can of Black Beans, drained & rinsed (I always use Westbrae Beans)
- 10 – 12 flour tortillas (burrito size)
- 1 1/2 cups of your favorite salsa. (I use The Best Salsa in the World)
- 1/2 cup chopped onion
- 1 tbsp cumin
- 1 tbsp. dried oregano leaves
- 2 cups shredded Cheddar or Monterey Jack cheese
- 2 tbsp. olive oil (I prefer extra virgin)
- 3 cloves garlic, chopped
- 1 can of olive oil spray
Preheat oven to 450 degrees.
Put the olive oil in a frying pan and put heat on med/high. Add the garlic, onion, cumin, and oregano. Sauté the onions until tender (about 5 minutes). Place the onions in a sauce pan big enough to hold all ingredients. Keep heat at med/high. Shred the fried Chik’n Strips and mix with the onions, then add the black beans & salsa. Keep the heat at med/high. Simmer about 5 minutes.
Spoon about 1/3 cup chicken mixture onto each tortilla; then add about two tablespoons of cheese on top of the chicken. Wrap the tortillas up and place them on a baking sheet. Spray the wrapped burritos with the olive oil, turn them over and spray the opposite side.Make sure the “seam” is face down on the tray.
Place pan in the preheated oven. Bake for 13-15 minutes; flip chimichangas over at 8 minutes. Bake until crisp and lightly browned. Top with guacamole, salsa, sour cream, cheese, etc!
Summer Roll Ingredients
- 4 ounces dried cellophane noodles (aka “bean threads”)
- 1 package of plain tofu steak (or extra firm tofu), cut into slivers
- Twelve 8 1/2-inch rice paper wrappers
- 8 romaine lettuce leaves, torn and/or fresh baby spinach
- 1 bunch of mint leaves pulled off the stem
- 1 bunch of cilantro leaves pulled off the stem
- 1 bunch of basil leaves pulled off the stem
- 2 carrots, peeled and julienned
- 1 bag of bean sprouts
- 1-2 sliced avocados
Dipping Sauce Ingredients
- 1/2 cup Braggs Liquid Aminos (or shoyu/soy sauce)
- 1/2 cup rice vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame seeds
- 1 tablespoon minced onion
- 2 teaspoons Asian sesame oil
- 2 tablespoons water
- In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.
- Put a frying pan on medium-high heat and put enough vegetable oil to cover the bottom of the pan. Place enough tofu in the frying pan to cover the bottom and let the tofu evenly fry, turning about every minute. After all the tofu is fried place in the refrigerator to cool down until you’re ready to wrap the summer rolls up.
- Meanwhile, in a medium bowl, stir the liquid aminos with the rice vinegar, water, honey, garlic, ginger, sesame seeds, onion, and sesame oil.
- Soak 2 wrappers in hot water (one on top of the other) until pliable. Lay the wrapper on a flat surface and blot dry. Arrange enough spinach or lettuce on the bottom third of the wrapper. Top with some of the cellophane noodles, tofu, mint, cilantro, bean sprouts, and avocado. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Serve with dipping sauce and enjoy.