Wednesday, May 25, 2011

Tofu Tacos & Tofu Cream

Hi friends! Happy Hump Day! Hope your week is flying by at this point. I have some fun recipes to share with you today. :)

Ever since I saw Alicia Silverstone's Clean, Mean Burritos in the Kind Life book, I was intrigued. Not by the burritos but mainly because of the "tofu cream". Seemed easy enough to make. Only 4 ingredients!

Tofu Cream

Recipe from The Kind Life

1-1 1/2 T Umebosi Plum Paste (I found this at whole foods)
6 T lemon juice
3 T Vegenaise
1 package of firm tofu (pressed)

Place tofu in a pot and steam over boiling water for 3-5 minutes.
Let cool.
In a food processor add in remaining ingredients with tofu and blend until creamy.
Chill for an hour then serve.

The results? I think a little too lemony for my liking... next time I will add more vegenaise and less lemon juice.  Maybe I can re-blend with more vegenaise to remove from the of lemon flavor.
I did try it on a bean burrito I made last night, and the tofu cream really wasn't my thing. It didn't mesh well with the burrito.
In this burrito: Pinto & black beans, spinach, cilantro, radishes, carrots & tofu cream.
The next burrito I had did not have tofu cream but avacado instead!!!

I have a whole container of this stuff left and not sure what to do with it now....
any ideas?

On another note I made tofu burrito/tacos on Cinco De Mayo and never posted about them.
They were quite delicious and a nice way to switch up the mexican food fare!

Tofu Tacos

1 package of firm tofu (pressed + cubed)
Taco Seasoning (or create your own like I did)
1 small onion
1 T olive oil
1-2 cloves fresh garlic

Taco Seasoning

1 T chili powder
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1-2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
sprinkle of cayenne pepper

In a large pan let your olive oil get warm, add in your onion and garlic.
Let cook for 30 seconds or so and add in your cubed tofu.

Add in taco seasonings right after your tofu. Add water if tofu is sticking to the pan.
To be  honest with you I don't really measure how much seasonings I put into it. I know which ones I like and add more. I love to sprinkle on the top of the tofu until it's coated.

Cook until browned, turning over every couple minutes. Total cooking time approx. 10-15 minutes depending on the amount of heat you are using.

Serve Tofu in warmed tortilla and serve with other toppings (whatever you would normally eat on tacos or burritos).


Have you ever tried Tofu Cream? Do you know what it WOULD taste better with?

Enjoy the rest of the HUMP day!


Tuesday, May 24, 2011

How Does Your Garden Grow - Tuesdays! Week 3

I love the idea of sharing the progress of my garden every week! Thanks Cara for the idea on sharing HDYGG (How does your garden grow)! I have not yet planted my garden outside but should be doing that this weekend - yay!

Green beans are growing like crazy!

Check out my other garden posts here and here.

I planted those seeds on May 9th. Most of the seeds say to plant outside within 4-6 weeks - I am pretty much on schedule even though I might have been a week or two late when planting the seeds.... hopefully everything grows and flourishes!

Some lovely smelling lilacs I picked from my mother's house this weekend have brightened up my counter tops and let my time in the kitchen be much more enjoyable!

I am making some Massaged Kale Salad that I saw on Jessica's blog Dishin' About Nutrition.
She recently made the Green Goddess Soup that I posted about, check out her post here.

Massaged Kale Salad

1 bunch of Kale washed, dry and cut into bite size pieces
1 small or 1/2 large avacado
2 Tbsp lemon juice
Toppings such as: cucumbers, onion, bell peppers, tomatoes - whatever you have - any raw veggies are fine!

Cut avacado into pieces toss in large bowl with kale, lemon juice and a dash of salt.
Massage into kale with your hands until avacado is mashed completely and then lick your hands clean!
Add toppings and devour and feel like a Goddess when you are done! :)

I did a 30 minute kettleball workout with Jillian Michaels tonight & another 30 minutes on my eliptical. Kicking my butt! ;)

Fashion over the weekend:

Top: Express
Tank top: Forever 21
Jeans: Express
Shoes: Baker's wedges

 Enjoy the rest of your Tuesday! Muah! xo

Friday, May 20, 2011

Sweet Tooth

Good morning! I am so happy about the gorgeous weather we have coming this weekend! I have a couple outings with friends planned so excited to hang out in the sun!

As I was catching up on my blog reading I came across Katie's Genius Blondies. A blondie made with chickpeas? Yes, please! I had a sweet craving and decided to make these since I had everything on hand.

Genius Blondies

Recipe from Chocolate-Covered Katie

1 can of chickpeas
3/4 tsp baking powder
1/8 teaspon baking soda
1/8 teaspon salt
3/4 cup brown sugar (I used 1 tsp of vanilla stevia)
1/4 cup flax seed powder
1/4 cup peanut butter

Preheat oven to 350 degrees. Blend all ingredients until very smooth. Mix in any add-ins at this time (I used carob chips) and scoop into greased 8x8 pan, I used a bread pan. Bake for 30-40 minutes.

I tried mixing all the ingredients with my food processor, but that was not working. After 10 minutes it still wasn't smooth.

I had enough of that and transferred it to my Vita-Mix. Less than a minute and I have what I am looking for.

I mixed in my carob chips but since the "dough" was so warm from the vita, they melted right away.

(bad picture late at night)

They didn't turn out as pretty as Katie's but they did taste good. I enjoyed with almond milk since they were a little dry, I think I might want to add protein powder next time!

I will be enjoying these for a healthy snack this weekend! I used Stevia and I didn't think they tasted like soap at all (Katie mentioned her friends thought the stevia batch tasted like soap)! I think if you are used to stevia it is hardly recognizable in this recipe.

Have a great weekend and I hope you enjoy some sunshine!


Thursday, May 19, 2011

The Green Goddess

Hello to the Goddesses that read my blog :) I have been ranting about The Green Goddess soup for sometime now. I think this soup is such an amazing detox soup, and it tastes fantastic. I finally get to share the recipe with you! I am so excited! My cousin Haley over at The Soup Goddess created this recipe and when I visited her in Florida last April she gave me the recipe. It has been a staple in my kitchen ever since. I like to make at least once a month. I talk about it here, here and here. I honestly make this soup that much. I love it.

I hope you make it.

If you do please tell me! I would love to know what you think, I am sure Haley, The Soup Goddess would too!

Green Goddess Soup

From Haley at The Soup Goddess

3 Tbsp. ghee - (I normally use earth balance or olive oil and it is just as good)

3 cloves garlic, minced

1 large poblano pepper, diced

1– 1 ½ tsp. cumin

1 tsp. salt

¼ tsp. white pepper

24 c. chopped greens, such as kale, spinach, swiss chard, mustard greens, packed
(I used rainbow chard, kale and spinach this time) Normally I take 2 bunches of kale, 1-2 bunches of swiss chard or rainbow, and a huge tub of spinach.

4 c. chicken broth, or vegetable

½ c. loosely packed cilantro

½ large avocado, or 1 whole small

In a large stock pot, heat the ghee/olive oil (or Earth Balance to make this vegan) over medium-low heat and add the poblano peppers, and the garlic, heat until the poblano peppers are soft, about 5 minutes. 

While the peppers are cooking mix the cumin, salt, and white pepper, with about ¼ c. water.

Once the poblanos are soft add the spice mixture, and cook about 30 seconds.

Add the greens gradually, you will have to add them 8 c. at a time, stirring and letting them cook down to add more.

Cooking down...
Adding Kale...

I use this whole tub of spinach...

Once you have added the last 8 c. stir occasionally until greens are cooked down, I normally add the spinach last it takes the least amount of time to cook down.
Add the chicken/vegetable broth, it should just cover the greens and place heat on medium high.

Add the cilantro and cover, bringing to a boil, then reduce the heat to simmer while covered and cook for about 20 minutes until greens are completely soft.

Remove from the heat and add the avocado. With an immersion blender, or working in batches with a standard blender, blend until smooth.  Adjust the seasonings if necessary, and return to simmer, 15 more minutes.
The avocado makes it almost like a cream soup...

So healthy and delicious!
I have my soup for the week!!!

We replaced a ceiling fan in the kitchen this week and I just loved the result.

Much impoved! No?

I visited my mother last weekend, her dog which is a rat terrier and chihuaha mix had puppes a couple weeks ago, they are the cutest little puppies!

My puppy is cute too but has a sassy side.... we are playing tug of war :)

He doesn't look so sweet right here... haha

Here are a couple pictures from the benefit for my friend from last weekend:

Natalie & I...

This is JoJo right before the band serenaded her :)

What I am wearing on Thursday:

Top: A Byer - Kohls
Skirt: Express
Shoes: Peeptoe slingbacks by Guess

Have a great Thursday!! :)


Wednesday, May 18, 2011

Support your Local Farms & Peanut Sauciness

Good morning! I hope your week is off to a great start!! I have been feeling great this week, lots of work outs and some yoga this morning ~ makes me a happy girl.

Every since using my spiralizer for the first time I have been obsessed.... seriously trying to think up recipes that will let me make some veggie noodles!! I made a Thai Peanut Sauce and drizzled it over zucchini "noodles", carrots and sugar snap peas. Double yum!!!!

For the Peanut Sauce:

1/4 Cup Peanut butter
1/4 Cup Water
2 T Soy Sauce
2 T lime juice
2 cloves of garlic - minced
2 T apple cider vinegar

Averie has a similar recipe but I didn't want any of the sugar from the maple syrup so I improvised.

Heat all the ingredients in a saucepan over medium low heat.

I kept stirring with a fork when it was warming. Once it is smooth, remove from heat and drizzle over any food you shall desire.

I ate these veggies raw, however I think this would be fantastic as a stirfry. Over rice, pasta... the options are endless!

Cara did a post today on Eating Local and she did a fantastic job explaining the benefits and I couldn't agree more! I moved further away from the city of Milwaukee in October to a more quieter suburban area called Wind Lake. We have 3 lakes within a 5 mile radius - Wind Lake, Lake Denoon and Waubasee Lake. I pass farms everyday and love the scenery. I have been wanting to stop here for awhile.

Farm Fresh Eggs for $2.75

I finally did stop and I am so happy that I did. The people that own this farm are so friendly. The have chickens, 1 goose, a baby lamb and a mother lamb.

The lambs are not locked up in there they have access to the green pasture in the backround.
They are free to roam, free to eat whatever they want and they all looked so happy :) It made me SO very happy to know I can stop here and pick up eggs when I want and I know where they came from. Local, organic, free range, cage free.... happy chickens. I don't eat eggs very often but I am going to be making them soon to try these ones out!

Small update on my seedlings:

The green beans have gotten huge!!

Broccoli is doing great - just about everything has sprouted...
It is hard to see but that is a pepper seed sprouting!

Summer Squash hasn't sprouted (on far left).
From left to right:
Summer Squash, Cucumber, Zucchini Squash

Here is my first post on my garden: Garden Virgin

I woke up today with a really scratchy, itchy throat... hoping extra kale and spinach in my smoothie is going to help get rid of it!

What I am wearing on Wednesday:
Tank Top: from Macy's
Dress Pants: Express
Shoes: Jessica Simpson Peep Toe
Blazer: H&M
Not pictured: bracelet from Lia Sophia


1. Have you ever purchased farm fresh eggs directly from the farm? Do you notice a difference in taste?
I think the yolks are so much MORE yellow. Lots of color, which is always a good thing :)

Enjoy your Wednesday!!