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Sooooooo delicous!! This recipe along with the tofu cream was the first I made from "The Kind Diet" book. I'm hooked now. MMMMMM.
Ingredients:
12 dried shiitake mushrooms
1 c dried porcini mushrooms
1 Tb olive oil plus more for drizzling
1 onion, halved and cut into half moon slices
3 garlic cloves
2 pinches fine grain sea salt
2 c fresh button mushrooms, sliced
A few drops shoyu to taste or soy sauce
8 whole wheat tortillas (I like Ezekiel)
1 c tofu crm (see recipe in post below)
8-10 blk olives, sliced
chopped fresh basil (if desired)
Preheat broiler.
Soak the shiitake and porcini mushrooms in water for 30 mins in a mall bowl.Remove the mushrooms from the water, Cut out and discard the tough shiitake stems.
*Footnote: I was totally oblivious to the fact that it said dried mushrooms so I bought fresh, I could not find porcini so I used fresh shiitake, button, and brown. It worked out great.*
Heat the oil in a skillet over med heat, add the garlic, onion, and a pinch of salt and cook for 2-3 mins, or until the onion and garlic begin to soften. Ad the shiitake, and porcini mushrms and cook for 5-7 mins. Add the button mushrms w/ a pinch of salt and the shoyu. Cook for 2 mins and set aside.
Drizzle the tortillas lightly with olive oil and toast under the broiler until almost crisp, being careful not to burn. Spread a thin but generous layer of tofu cream on each tortilla and top with cooked mushrooms and olives. Drizzle with a litlle more olive oil and broil again until the tortillas are just crisp. Granish with chopped basil before serving if desired.
Kurt and I both LOVED these! Super yummy!
Serves 8
This stuff is awesome! So great on pretty much anything, can be used in place of mayo or sour cream, a great topper for your food or a spread for burritos. I First made this recipe to use it with the next one that I will add above: Thin Mushroom Pizzas. I was thoroughly impressed with this stuff, it's really good and Kurt LOVES it! (So an approval from a male perspective.) It only keeps for 2-3 days though which is a bummer. Try it out, let me know what you think!
Ingredients:
1- 14 oz package firm tofu
1 1/2 Tb umeboshi plum paste
3 1/2 to 4 Tb Vegenaise
6 Tb fresh lemon juice
Rinse the tofu and place on a plate with a second plate on top. Place a heavy weight (like a pitcher full of water) on top of the plate. Set aside for 10 mins to press out the excess liquid.
Transfer the pressed tofu to the basket of a steamer set over a pot of boiling water. Cover the pot, and steam the tofu for 3-5 mins. Let cool.
Place the steamed tofu, umeboshi plum paste, Vegenaise, and lemon juice in a food processor or blender and puree till smooth. Transfer to a tightly sealed container, and chill for an hour before serving. The cream keeps for 2-3 days in the fridge.
Serves 8
This one isn't from the Kind Diet, I just forgot that I had it and that I wanted to share it cause it is soooooo good!!
Beans:
1 14 oz can blk beans, rinsed, and drained
2 cloves of garlic, minced
fresh lime juice, from 1 lime
Potatoes:
2 c cooked sweet potatoes, smashed
1 Tb chopped canned grn chilies
1/4 t ground cumin
1/4 t chili powder
sea salt and blk pepper to taste
To assemble:
8 corn torillas (I used Ezekiel, wrap in paper towel and reheat briefly in microwave to soften)
1 c vegan chkn both
1 Tb white rice flour or arrowroot starch
1 c salsa verde or chopped grn chiles
chili poder to taste
Preheat oven to 350. Lightly spray a rectangular baking dish that will hold 8 enchiladas.
In mixing bowl combine the blk beans w/ minced garlic and lime juice. toss to coat and set aside.
In seperate bowl combine the smashed sweet potatoes w/ a Tb of chopped grn chiles; add the spices. Season w/ salt and pepper.
To make a vegan sauce: combine the vegan brothw/ a Tb of the rice flour of arrowroot starch, heat until thickened. Whisk in the salsa verde. Add the cumin.
Dip each tortilla into the sauce then add 1/8 of the potatoe mixture, then 1/8 of the beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. If you like, top with a sprinkle of vegan cheese. (I left out the cheese)
Bake for 20 to 25 mins. Serves 4.
You will LOVE this one, it's a promise!!^
I purhased this book about a week ago from their website and I absolutely LOVE it! The recipes are delicous. Since I have started my trial of vegan recipes I have stayed on the vegan eating, I feel great! I've noticed awesome changes in the way I look and feel. I do indulge in some eggs every now and again but other than that it's all veggie for me. Anyway, since I have started using a ton of these recipes I am going to feature a weeks worth of recipes from her book that I have personally tried and love. We're going to start with what she calls Diet Tea, really just a carrot and daikon drink.
She suggests for those who want quick weight loss to drink this "tea" everyday for 10 days on an empty stomach. After the 10 days, drink it 3 times a week for 3 weeks. If you want to continue, a couple times a week should do the trick, do not drink it everyday after the initial 10 days. Too much can make you weak and demineralized.
I wanted to try it out so I did and it's actually pretty yummy, sort of like a meal drink to me. Anyway here's the recipe-
Weight Loss Tea (Carrot Daikon Drink)
serves 1
Ingredients:
1/2 c grated carrot
1/2 c grated daikon
1/4 umeboshi plum
1-2 drops shoyu
1/4 sheet nori, ripped into small pieces (optional)
Bring the carrot, daikon, umeboshi plum, and 1 cup water to a boil in saucepan. Reduce the heat and simmer for about 3 mins. Add the shoyu and simmer for 2 to 3 mins longer. Add the nori, if using and drink hot. (I didn't use the nori)
