Garlic Balsamic Mushrooms

One of my favorite items at the Whole Foods salad bar is the balsamic mushrooms. The simple flavor combo gave me the inspiration to make my own super quick mushroom side dish. What’s great about this recipe is it only takes minutes to make but has rich flavor without all the added oil.

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Ingredients:
1 cup mushrooms, sliced
2 cloves of garlic, minced
¼ teaspoon onion powder
½ teaspoon black pepper
½ tablespoon Vegetable broth/water
1-2 tablespoons balsamic vinegar

Directions:
Spray a pan with coconut or olive oil and place minced garlic in the pan. Stir around for a minute to lightly sauté the garlic.
Add in the sliced mushrooms.
Stir the mushrooms around frequently and add in your veggie broth/water so mushrooms begin to sizzle. Allow mushrooms to cook for an additional minute and then drizzle on the balsamic vinegar along with the onion powder and black pepper. Mix around mushrooms thoroughly so they are evenly coated by the balsamic vinegar.
Once mushrooms achieve a browned color with golden edges, they are complete.

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5 Minute Tofu Cabbage Roll-Ups

This recipe is another one of my more idea recipes than an actual step by step one. I end up making these a lot actually either for a snack or dinner when I am in a pinch. I generally go for the spicy route but you can use whatever seasonings you desire. Get creative with your marinade or make it easy for yourself and use a store bought sauce such as teriyaki or BBQ. I also like to place my filling in cabbage leaves but feel free to use taco shells or wraps!

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Ingredients:
Tofu
Marinade: I used 1 tablespoon siracha, ¼ teaspoon each of chili powder, paprika, onion powder and garlic powder, ½ tablespoon rice vinegar, 1 ½ tablespoons tomato paste with salt and pepper to taste
Cabbage leaves
Salsa/pico de gallo/vinegar based slaw
Optional: additional vegetables, seeds or herbs for topping

Directions:
Mix together marinade ingredients into a bowl. Once fully whisked, crumble tofu into the bowl with the marinade. Toss to coat and let sit for at least 10 minutes in the fridge. For added crispiness, you can add almond flour or an other flour of choice into the mixture for a more “breaded” texture.
Spray a sauté pan with coconut oil and once heated, place marinated tofu into the pan. Using a wooden spoon, continuously mix around the tofu so it does not stick to the pan. You want the tofu to brown and become crispy.
Once complete, remove tofu from pan and place desired amount in lettuce cups. Top with sauce and veggies of choice.

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Served with salmon wrapped asparagus and garlic toast topped with bruschetta

Vegan Cheezy Tofu Topped Eggplant

With eggplant’s peak season coming into full swing, I thought it was the perfect time to post a recipe using one of summer’s best vegetables. Whenever I am at the market, I always make sure to pick out an eggplant with firm and glossy skin. I also make sure that it seems a bit heavy for it’s size and then I know ift is going to be a good one!
I came up with this recipe the other night as I wanted something hearty and flavorful, but also healthy and full of protein. Thanks to the tofu and vegan cheese, this recipe is protein packed but also vegan so it won’t weigh you down.
Enjoy the full dish for dinner or just one open sided half as an appetizer.

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Ingredients:
1 eggplant
Oil of choice
½ cup tofu, crumbled
½ cup marinara sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried basil
¼ cup sliced mushrooms
2-4 tablespoons shredded cheese of choice (vegan, nutritional yeast, parmesan, mozzarella, etc.)
Salt and pepper to taste
Optional: fresh basil or parsley

Directions:
Preheat oven to 400F.
Rinse Eggplant and cut off top and bottom and then slice in half, lengthwise.
Score inside of eggplant sides to create checkerboard pattern. Either brush insides of eggplant with olive oil or use cooking spray and season with salt and pepper.
Place eggplant halves cut side down on a baking tray and place in oven for 35-40 minutes until tender.
When eggplant halves have about 5 minutes more to cook, begin to saute mushrooms. Once beginning to brown add in tofu and spices and stir. Finally, add in marinara.
Remove eggplants from oven and flip over.
Serve each eggplant half with half of the tofu mushroom mixture.
Optionally top with fresh herbs.

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