Month: January 2023

Categories
Avocado Recipes Tacos Tofu Vegan Vegetarian

Tofu Tacos with Salsa Verde

It’s all about simple and delicious! You can make Tofu Tocos with Salsa Verde for a quick weeknight meal.

Ingredients

  • 1 block, tofu
  • 1 cup shredded lettuce
  • 1 roma tomato, seeded, diced
  • Few cilantro leaves (optional)
  • 2 flour totillas
  • 1 avacado, sliced
  • 1 tsps. salsa verde
  • 1 pinch Salt and black pepper
  • 1/8 tsp Cajun seasoning
  • 1 tsp olive oil

Directions

  1. Drain and pat the tofu dry. Slice, sprinkle with salt and black pepper. Drizzle with olive oil and broil for 15 minutes to brown.
  2. To assemble:
    • Fire roast or toast your tortillas in a toaster.
    • Dice the tofu slices and place it on the tortillas. Sprinkle with Cajun seasoning.
    • Spoon salsa verde over the tofu.
    • Top with some shredded lettuce, diced tomatoes and cilantro (optional).
    • Serve with sliced avocados on the side.
Categories
Italian Pasta Recipes Vegetarian

Tortellini with Spinach and Roasted Tomatoes

In less than 15 minutes, you and make this delicious Tortellini with Spinach and Roasted Tomatoes!

Ingredients

  • 1 package tortellini (cheese or mushroom)
  • ¼ cup spinach, roughly chopped
  • ¼ cup grape tomatoes
  • 2 cloves garlic, grated
  • 2 Tbsp. olive oil
  • 1 cup soy milk
  • 1 Tbsp all-purpose flour
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp parmesan cheese

Directions

  1. Grate the garlic and add olive oil to it. Warm in the microwave for 10 seconds
  2. Wash and dry the grape tomatoes and place them on a baking sheet. Sprinkle with some of the garlic and olive oil and broil for 10-12 minutes.
  3. Prepare the tortellini according to the directions on the package.
  4. Make a rue with the flour and some olive oil in a pot, sauté for about 2 minutes and add the soy milk to it. Add salt, pepper, parmesan cheese and stir till the sauce thickens.
  5. Turn of the heat and mix the chopped spinach.
  6. Add the oven-roasted tomatoes and serve warm with garlic bread.
Categories
Gluten-Free Recipes Soup Tomatoes Vegan Vegetarian

Mulligatawny Soup

Enjoy the warm comfort of this soup on a cold day! Mulligatawny Soup takes you back to pre-colonial, Southern India where it was originally called ‘Rasam’.

Ingredients

  • 1 Roma tomato, skinned and diced
  • ¼ cup cooked red lentils
  • ¼ tsp tamarind paste
  • 1 tsp rasam powder
  • ¼ tsp turmeric
  • 2 cups water
  • ¼ black mustard seeds
  • 3-4 curry leaves
  • ¼ cup rice
  • 1 tsp butter
  • 1/4 tsp salt

Directions

  1. Place the tomato in a pan of water and boil till the skin crinkles. Remove the tomato, peel the skin and dice.
  2. Add butter, mustard and curry leaves to a pot and heat till the mustard seeds splutter.
  3. Add the tomato pieces, water, tamarind paste, rasam powder, salt and turmeric and boil for 10 minutes.
  4. Cook the red lentils separately, mush it and add it to the soup. Continue to boil for about five minutes.
  5. Place some rice in a bowl, ladle the soup over it and sprinkle with cilantro leaves(optional).