Roasted Beet Salad with Tofu “Feta”

This is a simple salad, but very delicious and filling! The sweetness of the roasted beets is offset by the saltiness of the tofu “feta cheese”! I used golden beets in this version, but any type of beet would work, as well as any other roasted veggies. The tofu feta is best after a day or two in the fridge, but can be used after a few hours. The tofu feta is also a delicious addition to other types of salads, such as a Greek salad!

Roasted beets:
3 med beets (red or golden), trimmed and cut
1 Tblsp olive oil
1 tsp balsamic vinegar
1/2 tsp seasoned salt

Green leaf lettuce or any type of salad greens

Tofu feta cheese:
1/2 package (or block) of extra-firm tofu
2 Tblsp olive oil
2 Tblsp red wine vinegar
2 Tblsp lemon juice
2 Tblsp water
1 1/2 tsp salt
1/2 tsp dried basil
1 tsp dried oregano
1/8 tsp black pepper

First, press out as much moisture from the tofu as you can. You can put weights on top of a plate to press it, but I usually don’t have the time or patience. Instead, I slice up the block of tofu in about 8 slices. Then, I take about half the slices at a time and press them together with my hands over the sink or a bowl. Repeat a few times and you can press out much of the moisture. Chop tofu into small, cubed pieces.

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Combine olive oil, vinegar, lemon juice, water and spices in a jar with tight-fitting lid.
Add cubed tofu.
Shake gently and put in fridge.
Let marinate for a few hours or overnight.
(The longer in fridge, the more flavor it will absorb.
It will keep in the fridge for several days.)

 

HCV_BeetSaladWithFeta - 1Preheat oven to 400 degrees.
Spray baking pan or cookie sheet with cooking spray.
Toss chopped beets in olive oil, balsamic vinegar and salt and spread in pan.
Bake for 40 min or until beets are tender.

Place roasted beets on top of some salad greens.
Top with some marinated tofu “feta”.

 

The crunch of the lettuce, the sweetness of the beets and the saltiness of the marinated tofu… Delicious!

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Quick and Easy Mexi-Melts

This recipe is so simple and great when you have to whip up a quick meal! Just a few ingredients, but very yummy, and kid-friendly too! If you haven’t tried Daiya vegan cheese, it’s very tasty, plus it melts nicely! I buy the block of Daiya cheddar in my local supermarket, and grate it myself. You can also use corn or flour tortillas (I used corn to keep it gluten-free). This recipe makes about eight mexi-melts.

1 can black beans, drained
1/2 cup veggie broth
1/2-1 cup cooked corn
Taco seasoning, chili powder, salt, garlic powder, onion powder

1 cup shredded Daiya cheddar cheese

1 package soft tortillas (corn or flour)

Choose any accompaniments that you like:
Chopped lettuce, tomatoes, guacamole, pico de gallo, salsa, etc

Heat black beans, veggie broth and seasonings in a saucepan.
Mash beans with a potato masher, leaving some beans whole.
Stir in corn.HCV_EasyMexi-Melts - 1

Spray skillet with cooking spray and heat skillet.
Place tortilla in skillet and heat on each side for 30 sec.
Add a few spoonfuls of bean/corn mixture to one side of tortilla.
Sprinkle some Daiya cheddar on top.
Fold over other half of tortilla.
Heat for a minute, and then carefully turn over and heat on other side for a minute. Press down with spatula. Everything should melt together!

That’s it!
Serve with an toppings or accompaniments that you like!

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“Raw” No-bake Brownie Bites

I love making these little “raw”, no-bake brownie bites and keeping them in the fridge for a quick, healthy snack! They’re not overly sweet and are gluten-free, not to mention guilt-free! I’ve made this recipe many times, and it’s very versatile… I’ve tried many variations and they are always yummy! Soaking the nuts first softens them and also makes them healthier by re-activating the enzymes in them. If you don’t have time to soak the nuts, you can also boil them for 10 min. After you make the dough, you can get creative with the toppings! (In this batch, I used almond/cashew nut combo and chopped, salted almonds as a topping!)

1 cup unsalted nuts (almonds,cashews,walnuts or combo), soaked for a few hours
2 Tblsp coconut oil/peanut butter/sunflower butter (any creamy-type component)
2 Tbslp unsweetened cocoa powder (or cacao powder)
2 Tblsp coconut flour (you can usually find this in the health aisle of the supermarket)
3 Tblsp agave nectar or maple syrup
1/4 tsp sea salt

Toppings (optional):
Some examples are salted chopped nuts/peanuts, shredded coconut, chopped dried fruit and coarse sea salt

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Drain and rinse nuts and add to bowl of food processor.
Grind nuts for about a minute on high setting.
Add rest of ingredients, except for agave nectar or maple syrup.
Continue to process for a few minutes until ingredients are well-mixed (should be fine crumbles at this point).
Through feeder tube, add agave nectar or maple syrup until dough becomes a ball.

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Line loaf pan with waxed paper.
Press dough in even layer in loaf pan.
Press in any toppings at this point.
Freeze for at least an hour.

 

Remove from loaf pan and peel off waxed paper.
Place slab on cutting board and cut into small bite-size squares.HCV_RawBrownieBites - 1 (3)
Place in container with tight lid and store in refrigerator.
(These will keep a week or two in the fridge)

 

 

Enjoy these guilt-free treats!

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Orange-Glazed Tempeh

Tempeh is a fermented soybean product with a somewhat nutty flavor… I love it because it’s high in protein and not overly processed. It absorbs flavors easily and this recipe is such a great marinade for tempeh! I love the idea of an orange sauce with an Asian flair. It’s best if you marinate the tempeh for at least an hour… then saute the tempeh and add the marinade until it reduces to a beautiful glaze! I love this served with a side of wild rice!

1/2 cup orange juice
1 Tblsp soy sauce or tamari
1 Tblsp brown sugar
1 tsp rice vinegar
1 tsp toasted sesame oil
1/4 tsp garlic powder
1/4 tsp ground ginger

1 Tblsp olive oil (for sauteeing)HCV_OrangeGlazedTempeh - 1 (1)

Cut slab of tempeh in quarters
Cut each quarter
lengthwise into 3 slices (12 total).
(Use a serrated knife since it’s a little crumbly.)
Arrange tempeh slices in baking pan (or other shallow dish).

Combine marinade ingredients and pour over tempeh slices in pan.
Refrigerate for at least an hour.

HCV_OrangeGlazedTempeh - 1 (3)Heat 1 Tblsp olive oil in skillet.
Add tempeh slices from marinade and brown for a few minutes on each side.
Add marinade to skillet and simmer until marinade reduces.
(The marinade should become a thick glaze)

 

Tempeh is delicious served with veggies or a side of rice!

Enjoy!

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Baked Kale Chips

Kale chips are a delicious snack and very easy to make at home! The are a healthy, crunchy and delicious snack and you can add any type of seasoning! I would say that this recipe is for lightly salted and seasoned chips … but you can add as much flavoring as you like! The only problem with these kale chips is that they don’t last very long in our house! 🙂

HCV_BakedKaleChips - 1For this recipe, I used:
1 large bunch kale
2 Tblsp olive oil
1 tsp seasoned salt
1/2 tsp nutitritional yeast
(you could also use garlic powder, onion powder, hot pepper, or other spices and herbs)

 

Preheat oven to 350 degreesHCV_BakedKaleChips - 1 (1)

Wash kale and trim out all of the ribs (they will be tough and inedible if you leave them in)
Cut kale into bite-size pieces (1-2″ pieces)
Put kale in a salad spinner to remove all excess moisture or dry off with towel (it’s important to start with dry pieces)

 

HCV_BakedKaleChips - 1 (2)– Line two cookie sheets with parchment paper or use some cooking spray
– I had enough kale pieces to fill two cookie sheet when spread out in a single layer, so I tossed my kale in two batches.
– For each cookie sheet’s worth of kale, I mixed 1 Tblsp olive oil, 1/2 tsp seasoned salt and 1/4 tsp nutritional yeast, and then added kale and tossed with my hands to coat each piece
– Spread kale evenly on cookie sheet in a single layer
– Repeat with other half of ingredients and spread on cookie sheet

HCV_BakedKaleChips - 1 (3)Bake at 350 degrees for 7-8 minutes
Remove from oven and toss kale and spread out again
Bake another 7-8 min until dry and crispy
*Keep a close eye on the kale to make sure it doesn’t start to burn
*I baked mine for a total of 16 min

Enjoy this nutritious snack!

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Zucchini Veggie Lasagna

This is a great way to use up all that delicious zucchini when it’s in season! I love the idea of using roasted zucchini slices in place of the lasagna noodles! While the zucchini is roasting in the oven, you can whip up the tofu-cashew ricotta. As is true with most plant-based recipes, this one is flexible too. You can add other veggies like spinach or mushrooms, or even add layers of lasagna noodles if you love pasta!

Ingredients:
– 2 medium zucchini, sliced longways in 1/4″ slices
– 2 cups of your favorite tomato/spaghetti/marinara sauce
– 1 batch tofu-cashew ricotta (recipe below)
– Nutritional yeast or vegan parmesan for top (optional)

Tofu-Cashew Ricotta: (makes approx 1-1/2 cups)
1/2 block tofu, moisture pressed out
1/2 cup cashews, soaked for a few hours (or boiled for about 10 min)
1/2 cup unsweetened almond milk (or other unsweetened non-dairy milk)
1 Tblsp lemon juice
1 Tblsp olive oil
1/2 tsp salt
1/2 tsp apple cider vinegar
1/4 tsp garlic powderHCV_ZucchiniLasagna - 1 (4)

Step 1 – Roast zucchini
Place zucchini in single layer on cookie sheets
Salt zucchini slices and brush lightly with olive oil on both sides
Bake at 375 degrees for 10 min
Flip slices and bake other sides for 10 min

 

HCV_BakedPasta - 1 (1)Step 2 – Make tofu-cashew ricotta while zucchini is roasting
Add all tofu-cashew ricotta ingredients to food processor bowl except for tofu.
Blend on high until smooth.
Add tofu and blend a few seconds more.
The consistency should resemble ricotta cheese. If needed, add a bit more almond milk.

 

HCV_ZucchiniLasagna - 1 (5)Step 3 – Assemble layers in baking pan (8″x8″ or 9″x9″)
Spoon a little sauce in bottom of baking pan
Arrange 1/3 of zucchini slices in pan
Spoon approx 1/2 of ricotta on top of zucchini
Spread some sauce on top of ricotta
Arrange 1/3 of zucchini slices
Repeat ricotta and sauce
Arrange rest of zucchini slices
Top with sauce and any leftover ricotta
Sprinkle with nutritional yeast or vegan parmesan if desired

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Bake at 350 degrees until heated through – 25-45 min (depending on temperature of ingredients to start with)
Let stand for 5-10 minutes before cutting

 

Enjoy!

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