Quinoa Stuffed Squash Boats

Ingredients

• 2 medium to small Squash
• olive oil spray 
• 1 cup cooked quinoa
• 1/2 cup chopped peppers (can use regular or mini bell peppers)
• 2 cups Kale
• 1 garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• parsley (dry or fresh)
• 1/2 red onions
• For the avocado sauce add the basil and garlic to a food processor and blend to a fine consistency.
• Add the avocado flesh, olive oil and lemon juice. Blend until smooth.
• Season with sea salt and pepper to taste.

Preparation

• Preheat oven to 350 F (177 C). Set a baking dish and spray with olive oil.
• Cut squash lengthwise and scoop out the middle with a spoon. Spray with olive oil, season with salt and pepper.
• In a bowl combine quinoa, peppers, kale, garlic, parsley and stir. Add some salt and pepper according to taste.
• Place zucchini in baking dish and fill with mixture, distributing it evenly.
• Bake for 20 minutes, then top with avocado sauce 

Tofu Burger

Ingredients

• 1/2 container firm or extra firm tofu (well drained)
• 1 onion (diced)
• 3 green onions (diced)
• 2 tbsp wheat germ
• 2 tbsp flour
• 2 tbsp soy sauce
• 1 rosemary 
• dash pepper
• oil for frying

Preparation

• First, make sure your tofu is well drained and well-pressed. Nobody likes a watery veggie burger, and if you leave too much moisture in the tofu, you'll have trouble forming patties. Not sure how to do drain and press your tofu? It's simple, once you know how! See this easy step-by-step guide here: How to press tofu.
• Once your tofu is well pressed and drained, gently mash into small crumbles in a large bowl.
• Add the diced onions, diced green onions, wheat germ, flour, garlic powder, soy sauce and a dash of pepper into the bowl along with the tofu and mix to combine well. 
• Next, gently form the tofu mixture into patties, pressing everything together to form round patties about 1-inch thick. You'll probably want to use your (clean!) hands for this. 
• Fry patties in oil with rosemary in a large skillet until lightly golden brown and crisp, about 5 to 6 minutes on each side.

Potato Leek Soup

Ingredients

• 3 cups cubed potatoes
• 2 cups chopped leeks, white parts only
• 3 cups water or vegetable broth
• 1 cup Silk Original or Unsweetened Soymilk
• 1/2 cup Silk Original Creamer 
• Salt and white pepper, to taste
• Chopped chives, for garnish

Preparation

• 1.Place cubed potatoes and leeks in a large saucepan. Add water or vegetable broth. Liquid should cover vegetables, if not, add more water or broth. Simmer, covered, for 25-30 minutes until vegetables are tender.
• 2.Remove from heat, cool slightly and purée in a blender or food processor until smooth.
• 3.Pour into a large bowl and whisk in Silk soymilk and Silk Creamer. Season with salt and pepper.
• 4.If serving cold, cover and refrigerate until chilled, about 2-3 hours or overnight. Garnish with chives before serving. 

About Me

Hi I am Alexsandra WIFE, MOTHER OF 2 ADORABLE KIDS, PHOTOGRAPHER @ http://www.aveatchphotography.com .  I am student of nutrition at Sacramento City College. Thank you for stopping by! This blog is for showing my recipes and my lifestyle. I love life, I live to nurturing it. LOVE, LIVE, LAUGH :)

RICCOTA WAFFLES WITH STRAWBERRY SYRUP

RICCOTA WAFFLES WITH STRAWBERRY SYRUP (No Vegan)

Ingredients

• 1 cup all-    purpose flour
• 1/2 cup whole-wheat flour 
• 1/2 cup stone-ground cornmeal
• 1 Tbs. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups milk
• 1/2 cup part-skim ricotta cheese
• 2 eggs
• 3 Tbs. canola oil
• Plain yogurt for serving
• Sliced strawberries for serving

Preparation

• In a large bowl, stir together the all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk together the milk, ricotta, eggs and oil. Stir the milk mixture into the flour mixture just until smooth.
• Coat a waffle maker lightly with oil, wiping off any excess with a paper towel. Preheat to medium according to the manufacturer’s instructions.
• Spoon about 1/2 cup batter onto the hot waffle maker, spreading it out to the edges. Close the lid and cook until the waffle is golden brown, 3 to 5 minutes. Repeat with the remaining batter.
• Serve the waffles with a dollop of yogurt on top, scattered with sliced strawberries. Makes 6 waffles; serves 4 to 6. 

About me

About me