Marinated Tofu

Ingredients:

1 ( 15oz) extra firm organic tofu

1/4 cup tamari or soy sauce (Low sodium)

1 tbsp pure maple syrup

1 teas olive oil

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp sriracha (optional)

1/4 tsp black sesame seeds

Instructions

Remove tofu from package and drain (wrap with paper towels and place a heavy object on top, Cans, chopping board etc)

If you like a firmer tofu, drain well. If not, don’t worry too much about the draining.

Cut tofu in 1” cubes. Place in baking dish (8x8 works)

In a mixing bowl or large measuring cup add all the wet ingredients and dry spices.

Pour over tofu cubes and carefully mix to coat.

Marinate for 30 minutes or in the refrigerator over night.

In a lg skillet heat 1/2 -1 tbsp of Avocado oil. Add tofu and let cook for 5 minutes then flip carefully.

Tofu is done when browned and slightly crispy.

Drain on a paper towel if needed.

Sprinkle sesame seeds on top.

May store in a sealed container for 4-5 days

Slow and Easy Vegetable Stew

Ingredients:

• 3 medium cloves garlic, coarsely chopped

• 1 small onion finely chopped

• 1 (8-ounce) package sliced mushrooms

• 2 medium ribs celery, sliced

• 2 medium carrots, sliced

• 1 small butternut squash peeled, seeded, and cut into 1-inch cubes ( can buy pre-cut)

• 1/2 cup cut green beans

• 2 small thinly sliced leeks (white parts)

• 1/2 pound baby white potatoes

• 1 (15-ounce) can white beans ( may sub for Great Northern beans or cannellini beans) rinsed and drained

• 1 1/2 to 2 cups veggie broth

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1-2 bay leaves

• 1 teaspoons fine salt

• 1 tsp Better Than Bouillon ( Vegetable)

• 1/2 teaspoon freshly ground black pepper

Instructions:

• layer in order: garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.

• Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.

• Cook on low for 5 to 7 hours until the vegetables are tender.

Tips:

• Cut the vegetables the same size so they're all tender at the same time.

• Prep ahead: All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.

• The fire-roasted tomatoes add a little bit of a smoky taste which I love but if you can't find them or don't like them go for plain crushed tomatoes instead.

Portobello Mushroom Burgers

When meat is not on the menu and you are looking for a savory, healthy “meaty” option, try these grilled Portobello Burgers.

Ingredients:

4 whole portobello mushrooms ( de-stemmed )

1 tablespoon Olive oil

1/4 cup balsamic vinegar

1 tablespoon of tamari ( or low sodium soy sauce)

1 teaspoon garlic powder

1/2 teaspoon of dried Italian herbs

Instructions:

In a medium bowl, add all ingredients except mushrooms.

Mix together and then add portobellos until completely coated.

Let marinate for up to 30 minutes

In a large skillet or a preheated grill, add or brush on a  bit of oil. Shake off excess marinade and place mushrooms on a medium/high heat.

Cook each side about 3-4 minutes using the extra marinade to baste until carmelized.

Serve on a lettuce wrap or bun, with avocado, lettuce, tomato, and onion or fixings of choice!

You could also add a spicy mayo ( sriracha w/ mayo) instead of mustard or ketcup ..YUM