Smoked Paprika Sauce & Baked Tofu ALT

Smoked Paprika Bean Sauce
(Makes about 2 Cups) ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
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This sauce recipe began in my mind as something different… :-/ Nevertheless the sauce turned out flavorful. The sauce itself is gluten-free, soy-free etc. but in this recipe, I did use it atop a sandwich – Tofu ALT (pictured above) – which clearly has both. This sauce has been also used over rice with tofu (pictured below) which is a gluten-free version. I prepared the tofu the same in both cases. This sauce is also nice on some veggies or fries. Enjoy! 🙂
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.
Here’s the Sauce!
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Oven Baked Tofu
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
Course Sea Salt
Fresh Ground Black Pepper
Smoked Paprika
Extra Virgin Olive Oil

Directions:
-Preheat oven to 425 degrees F. -Remove tofu from package, if you have a press go for it. If not, let tofu drain on a paper towel then pat dry. Cut tofu into eighths – first cutting in half diagonal then cutting those pieces in four. Press again with paper towel to dry.
-There were no measurements included with the seasonings. I just simply drizzled a little Extra Virgin Olive Oil then rubbed in the course sea salt, sprinkled some Pepper and Paprika. Flip over and do the same on the opposite side.
-Place on baking sheet drizzle a little more olive oil – about a capful – over tofu and bake for 30 minutes. Flip over after 20 minutes. Crisp & Delish – Enjoy!

Building the Tofu ALT:
-Spread the Paprika sauce on each side of bread.
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-Add Lettuce
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-Top with Sliced Tomatoes and Avocados – Sprinkle with Salt and Pepper here.
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-Add Baked Tofu.
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-Drizzle with Paprika Sauce
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-Enjoy!
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Smoked Paprika Bean Sauce

  • Servings: Makes about 2 cups ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
  • Difficulty: easy
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.

Kale & Quinoa Salad with Raspberry Vinaigrette Dressing

Kale & Quinoa Salad with Raspberry Vinaigrette
(Serves 2-4) – Vegan, Gluten-Free, Soy-Free
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Kale is nutrient dense and it is loaded with tons a good stuff. It’s no surprise that it’s considered a Super Food. Packed with Vitamin K, A, C, B6, Lutein and one cup boasts about 3 grams of protein and fiber. Excellent calcium and iron absorption also. I know I mentioned the power of spinach and Popeye yesterday, but imagine the strength he would’ve had if he ate kale instead, wow! It could’ve change the world, hehe.
Some additional ideas or variations of this salad: swap the dried cherries with cranberries or use an apple instead of a pear. Also, if the dressing is too tart or acidic add some sugar or additional Agave. Soak your peanuts, enjoy them raw or swap with chopped walnuts. Enjoy!

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Curly Kale – Washed, Dried, Chopped
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Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet).
For salad – rinse and drain chopped kale, I used my salad spinner.
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Lacinato Kale – Wash, Dried, Chopped
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Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Kale & Quinoa Salad with Raspberry Vinaigrette

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:

3 Pieces Lacinato Kale, rinsed, stems removed and chopped
4 Pieces of Curly Kale, rinsed, stems removed and chopped
2 Tbsp Capers
½ Pear, julienned
½ Cup prepared Red Quinoa
¼ Cup Raw Peanuts
½ Cup Dried Cherries
½ Tsp Sea Salt
½ Tsp fresh Ground Pepper

Dressing (Makes about 1 ½ Cups)
6oz Fresh Raspberries
¼ Cup Balsamic Vinegar
¼ Cup Apple Cider Vinegar
Juice of 1 Lemon
3 Tbsp Blue Agave Nectar
½ Cup Extra Virgin Olive Oil

Directions:
For Dressing – Combine all ingredients in high speed blender (I used a Nutribullet). For salad – rinse and drain chopped kale, I used my salad spinner.
Combine all ingredients and toss together with ½ cup of prepared Raspberry dressing. Refrigerate for about 10-15 minutes for flavors to combine. Enjoy!

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing
(Serving 2-4) – Vegan, Gluten-Free, Soy-Free
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Mushrooms! I love Spinach too! It’s funny when I think back to my childhood I remember the typical stuff like certain movies, t.v. and video games. It’s interesting how veggies were marketed to us in a roundabout way back then. Obviously times have now changed with all the commercials and advertising (especially here in the U.S.). I’m unclear as to what the true message is these days…junk, soda, greasy, cheesy, crust filled, all you can eat, candy etc. I think I read somewhere that 70% of the commercials on children t.v. channels are all junk foods. It’s no surprise the increase in obesity, diabetes heart diseases, cancer etc. in this country. Now when I was growing up I remember Spinach and Mushrooms the key ingredients in this dish which are both very nutritious. Remember Super Mario Bros. and Mushroom world. Mushrooms would allow me to double in size and strength or take an extra hit. Having strength to break bricks. Then there is Popeye whether the original intention was to boast the health benefits of spinach and maybe it wasn’t, the reality is we viewed Popeye as having incredible strength and abilities after eating a can of the stuff. The best part is…it really is a super food and nutritiously good for you. Vitamin A, K, B6, Iron etc. Enjoy!

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
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-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
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-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.

Warm Mushroom and Spinach Salad with Balsamic Vinegar Dressing

  • Servings: 2-4 ~ Vegan, Gluten-Free, Soy-Free
  • Difficulty: easy
  • Print

Ingredients:
3 Tbsp Extra Virgin Olive Oil, divided
¼ Tsp Crushed Red Pepper Flakes
1-2 Garlic Cloves, minced
5oz Shiitake Mushrooms, sliced
3.5oz Bunapi Mushrooms (White Beech), ends removed
7 Whole White Button Mushrooms, quartered
6 Whole Baby Bella Mushrooms, quartered
¼ Tsp Sea Salt
3 Handfuls Fresh Baby Spinach (abt 4 Cups)
2 Tbsp Balsamic Vinegar
½ Tbsp Blue Agave Nectar
1 Tsp Horseradish Mustard or Dijon

Directions: 
-In sauté pan heat 2 Tbsp Olive Oil over medium-low heat, add Crushed Red Pepper Flakes and Garlic for about 2 minutes.
-Remove Garlic-Red Pepper Oil and pour into a bowl, set aside.
-Back to empty pan – heat over medium and add mushrooms in batches. I started with Shiitake about 2-3 minutes until lightly golden. Remove from pan and set aside.
-Add quartered (larger pieces I cut down further) Baby Bella / Button mushrooms and ¼ Tsp Sea Salt and sauté for about 5 minutes. Remove from pan and add with Shiitake.
-To pan add 1 Tbsp Olive Oil and sauté Bunapi Mushrooms for about 5 minutes. They should pick up some nice color from the pan/prior ingredients. Remove and add with other mushrooms.
-Back to pan add fresh Spinach and warm through until slightly wilted. Remove from pan and add with mushrooms, the spinach will continue to warm through with mushrooms.

For Dressing: -To bowl with Olive Oil, Garlic and crushed Red Pepper Flakes add: Balsamic Vinegar, Agave Nectar and Mustard – whisk together to combine. Toss all ingredients together to combine. Let stand for about 5-10 minutes before serving and enjoy!

Note from the past: Be sure to divide mushrooms and cook in multiple batches. If you throw all the mushrooms in the pan together at once they will get watery and steam up instead. You don’t want to over stir or season yet. You’ll want mushrooms to release their own natural moisture and sizzle into a golden color.