Lime Cilantro Black Beans

I love this in a "Mexican" salad similar to Cafe Rio's salads without the cheese and corn tortilla chips.

2 cups dry Black Beans, rinsed and sorted
1 yellow or white Onion, diced
2 tsp Extra Virgin Olive Oil
1 Tb Real Salt or Himilayan Salt
1 Tb fresh Lime Juice
2 Tb freshly chopped Cilantro

In a slow cooker cover rinsed beans with 6 cups water and cook on low setting for 8 or 9 hours. After they have cooked for 8 hours check beans by tasting to see if they are soft and done. If done, turn slow cooker to warm and cover beans with lid. If beans look cooked but dry, add more water.

In a skillet on medium heat cook onions with oil for 2 minutes. Add onions, salt, lim juice and cilantro to beans and stir. Serve immediately if you'd like it warm.

Whole Wheat Tortillas

We love, love, love, LOVE these!

2 3/4 cups Whole Wheat Flour
1/4 cup Ground Flax Seed
1/2 tsp Real Salt
1 tsp aluminum free Baking Powder
1/2 cup Olive Oil
1 cup hot water

Start by mixing all the dry ingredients in a mixing bowl. Add the Olive Oil and mix well with your hands. The mixture will start to form into little pea shape balls. Then add the hot water slowly and start to knead until smooth. You may need less or more water so be careful and just add it slowly. You want your dough to be moist and soft but not sticky.

Next form your dough into golf ball sized balls. This recipe makes about 17 tortillas.

Before rolling out your tortilla, it makes it easier if you take a dough ball and flatten it a little in your hand to make a 3 inch circle.

Then flour up the surface you will be using and roll out your tortilla. You can make them as thick or as thin as you like. After you have one rolled out place it in a warm pan and brown on both sides. No oil in necessary in your pan because of the oil in the tortilla. These can also be frozen.

I make these all the time. They are surprisingly quick and easy to make. Try them out and let me know what you think. Enjoy!

Tofu Marinade

1 pkg extra or super firm Tofu (non-GMO)
Chinese five spice:
ground star anise
cinnamon
Szechuan peppercorns
ginger
cloves
Or you can have any five fragrant spices you like I used cinnamon, turmeric, cloves, garlic and ginger for this recipe.
3 Tb Bragg's Liquid Aminos
Olive Oil

Drain water from tofu. Then take tofu and place between paper towels with a heavy object (heavy pan or weights), on top to press tofu. Let the tofu be pressed for at least 1 hour.

When tofu has been sufficiently pressed and feels mostly dry cut into desired shape (I like cubes or 'patties'). Pat tofu dry again with paper towels.

Mix spices (I measure about 1/4 tsp to 1/2 tsp of each spice depending on which spices I like best), and Bragg's Liquid Aminos together. In a 8 inch square pan, place tofu in pan to layer the bottom pour spice mixture over it and rub marinade into tofu. Let sit at room temperature for 3o minutes or marinade in refrigerate for a few hours. The spice mixture should absorb into tofu leaving excess spices behind.

Oil a skillet and warm on medium heat. Cook tofu for 2 minutes on each side; enough to warm through. Serve immediately. This would be great in a pita, wrap, or salad.

Tofu Ricotta Filling

This is my favorite tofu recipe to make. You will be so suprised you made this with tofu.

2 Tb Extra Virgin Olive Oil or Flaxseed Oil
2 pkg firm Tofu (non-GMO)
4 Garlic cloves, minced
3 springs of Basil, or 1/4 cup chopped Basil
2 tsp Italian Seasoning (Spice Hunter)4 tsp dried Onion, or 1/4 cup Onion, minced
1 tsp Real Salt or Himalayan Salt

Place all ingredients into a VitaMix Blender or food processor. Pulse on low and gradually process up to a medium speed. Thoroughly blend, scraping down sides if needed. Pipe into unbleached wheat flour manicotti pasta or have in our lasagna. Pour our Red Sauce over pasta to complete the dish.

Almond Butter Balls

My kids love these for after school snacks!

1 cup Almond Butter or Natural Peanut Butter
2 1/2 cups Oats
1/2 cup Ground Flax Seed
1/2 cup Agave or 3/4 cup Honey
Carob Chips or Unsweetened Coconut, Optional

Mix all ingredients in a bowl, I use my hands. When it is mixed well, form into balls. Store these in the refrigerator.

Tofu Cubes

This style of tofu can be used in so many ways. Have it with our Seared Spinach or your favorite salad. Slice up tomatoes, avocado, basil and serve it up with the tofu cubes and you have a great version of a caprese salad.

1 pkg extra firm or super firm Tofu (Non-GMO)
2 Tb Bragg's Liquid Aminos
1 tsp Herbs de Provence
Real Salt or Himalayan Salt

Take tofu out of the packaging and between layered paper towels press water out of tofu just enough so as not to break apart tofu. Slice tofu into 1/2 inch cubes. Marinade tofu in Bragg's Liquid Aminos with spices for 5-10 minutes, stirring occasionally.

Cook tofu with marinade in a skillet on medium heat for 2-3 minutes until tofu is warmed through. Salt to taste if needed. Serve immediately or chill and have later in a salad.

Scrambled Tofu

This is super easy to make and delicious. I use it as a side and in salads. I like to also put it in sandwiches and wraps for added texture and flavor.

1 pkg Firm or Super Firm Tofu (make sure Non-GMO)

Extra Virgin Olive Oil

½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Real Salt or Himalayan Salt

¼ -1/2 tsp Herbs de Provence

Cut tofu block in half. Over a sink, take each half and squeeze tofu between your hands, releasing as much water out as you can. If needed use a strainer underneath to catch any tofu that falls out of your hands.

Break tofu up, creating a "scrambled" look to the tofu and put into a skillet. Add oil and all other ingredients to the skillet. Stir tofu and spices, incorporating all the ingredients together.

Cook tofu on medium until warmed through. Do a taste test to make sure. At this point taste and add any more of the spices you would like. To make a more "cheesier" taste add more garlic, onion and salt.