Posted on Monday 19 January 2015
Posted on Friday 16 January 2015
A curry powder and turmeric mixed in with the taco spice to up the anti-inflammation goodstuff. That cooked with onion and firm tofu. It made a soft contrast to the crisp shell with some tomato, spinach and cheese.
Posted on Thursday 15 January 2015
This is definitely a repeatable recipe. It comes from Dish N’ That. I changed it some to veganize and to not use roasted vegetables since I had none on hand and changed to use dried black trumpet mushrooms.
1 medium onion, chopped, cooked to translucent
4 small cloves garlic, chopped
Dried oregano, thyme
3/4 of a 454 g package of firm tofu, drained, crumbled
Package of dried mushrooms, rehydrated*
1/2 an onion.
*reserve water to make onion-mushroom gravy with roux of olive oil and flour.
2 cups frozen corn kernels
1 1/2 cups peas (if frozen, defrost)
6 large carrots, boiled
2 large sweet potatoes, baked, mashed
Salt, pepper, to taste
Tbs almond milk
Lightly rub a casserole dish with some olive oil; layer the cooked tofu on the bottom.
Spread the mashed sweet potatoes on top of the casserole
Bake in a preheated 350 degree oven, covered, for about 20 minutes to finish heating through. Remove the lid and continue baking for another 15 minutes on grill until the top is browned.
Best on the second day as it firms up stable.