1 block extra firm tofu drained and pressed for at least 30 minutes
2 tbsp tamari
1 tbsp nutritional yeast
2 tsp chili garlic sauce
Noodles (Udon or Yakisoba)
1 tbsp peanut butter
1 tsp garlic chili sauce
1 tbsp soy sauce
2 tsp maple syrup
garlic powder, a pinch
ginger powder, a pinch
red and yellow peppers
grated carrots 1/2 cup
Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl and add the tamari, nutritional yeast and garlic sauce. make sure tofu is covered with the sauce. Remove tofu and place on a lined baking sheet making sure tofu cubes aren’t touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and keep aside.
Cook noodles according to instructions on the package and sauté the veggies and noodles with a mix of 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp garlic chili sauce, 3-4 tbsp of water, 2 tsp maple syrup, pinch of garlic powder and pinch of ginger powder. Whisk together and pour into pan with noodles and veg. Sauté until noodles absorb and then fold in baked tofu.
Sauté onions until softened in a large sauce pan. Add garlic and sauté until fragrant. Add spices, potatoes, bell pepper, and lentils and stir well for at least 1 minute. Add in broth, stir and bring to a boil. Reduce to a simmer,
Cover with a lid and allow lentils to cook for at least 30 minutes or when lentils are tender. Remove lid and stir in cilantro.
Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside
Cut the pre-cooked beets into 1/2 inch thick round pieces
Crumble the feta and set aside.
Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes.
Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss.
Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette.
Ingredients Kale sweet potatoes blueberries pear avocado pecans goat cheese
Oil,Salt, Paprika, Cinnamon
Dressing: Balsamic Vinegar dressing
1. Preheat the oven to 400 degrees F . Peel and dice the sweet potatoes into 1/2 inch pieces. Place the sweet potatoes on a parchment paper lined baking sheet and add the cooking oil , salt, paprika, and cinnamon.
Toss the sweet potatoes until they are covered in oil and spices. Roast the sweet potatoes for about 30 minutes or until they are tender and browned on the edges.
2. While sweet potatoes are roasting, prepare the rest of the salad.