Fall Harvest Bowl

 

This week we have another great nutritious "Fall Bowl" recipe.

This one is inspired by "Sweetgreen", 

Sweetgreen Harvest Bowl

3 Servings

Serve on a bed of  prepared wild or brown rice, (for an easy rice recipe)

Sweet Potatoes

Slice 3 small sweet potatoes (or 2 normal) into rounds

Coat with olive oil, cinnamon, and sea salt

Roast at 350 degrees for 25 minutes

'Chicken' Tofu

Cube 1/2 block of tofu

Mix together cumin, nutmeg, cayenne, and pinch of salt

Coat tofu cubes in spice mix and spoonful of cornstarch

Saute in pan with olive oil on medium heat until crispy

Balsamic Dressing

2 tbsp olive oil

1 tbsp balsamic vinegar

1/2 tbsp dijon mustard

Salt & Pepper to taste

Other Toppings

 1 apple, cubed

Toast almonds with olive oil 

Roasted cauliflower with nutritional yeast 

To assemble:

Massage kale with olive or coconut oil until softened

Add cooked rice, tofu, and sweet potatoes

Top with almonds, apple, cauliflower and balsamic dressing

Have a great week.

Wear your mask please.

VOTE!!!

Judd

BBQ Pineapple Pizza

This is our all time favorite pizza recipe from Chef Chloe Coscarelli's cookbook, Chloe's Kitchen. We own all of her cookbooks, but we seem to always go back to this recipe the most!  

If you're pizza freaks like we are (and who isn't?!), we also recommend Chloe's amazing Grilled Pesto Pizza with Sweet Potatoes, Kale, and Balsamic Reduction on page 98 of the same cookbook, as well as her Garlic and Artichoke Pizza in Chloe's Vegan Italian Cookbook.

Now on to the recipe:

1 14-ounce package extra-firm tofu, drained
2 cups barbecue sauce* (purchased or prepared. We use Chloe's recipe.)
3 tablespoons olive oil, plus extra for brushing

2 large onions, sliced (We prefer sweet white onions)
Sea Salt and freshly ground pepper
1 cup diced pineapple

2 tablespoons chopped fresh cilantro (Optional. We do not use!)
1 to 1 1/2 pounds pizza dough. (We use two packages of pizza dough from the Publix deli. We also just discovered Trader Joe's pre-made pizza crusts, which comes 2 to a package).

*Make your barbecue sauce ahead of time to save on time.

1. Press the tofu between two towels or paper towels using a heavy frying pan (or something similar) to remove excess moisture, and cut into cubes and toss with 1 cup barbecue sauce. Bake for 45 minutes at 325 degrees, turning a couple of times throughout. Remove and turn up oven to 450 degrees.

2. Meanwhile, sauté onions in the olive oil until tender and caramelized, about 20 to 30 min. Season generously with salt and black pepper and set aside.

3. Coat the border of the crust with a mixture of olive oil and garlic powder and spoon the remaining 1 cup of barbecue sauce onto the pizza crusts and spread, leaving a border along the sides. You may not want to use all the sauce, just enough to coat the dough.

4. Layer the tofu, caramelized onions, pineapple and cilantro.

5. Bake for about 15 to 20 min, until the crust is slightly browned or golden.

*BARBECUE SAUCE (Makes about 3 cups)

2 cups ketchup (We prefer Publix Greenwise or Trader Joe's)

1/2 cup water

1/2 cup apple cider vinegar

1/2 cup maple syrup (again, we use Trader Joe's) or packed brown sugar

2 teaspoons Dijon mustard

2 teaspoons onion powder

1 teaspoon pepper

1 tablespoon lemon juice

Combine all ingredients in a medium saucepan and carefully bring to a boil. reduce heat to low and simmer uncovered for about 30 minutes. Stir frequently and take care to not allow it to stick to the bottom of your pan and burn.

"The Sanctum" Vegan Cafe

I am happy to announce this weeks guest post will be from our daughter Briana.

You can follow her for all things "Lifestyle" at The Young Sophisticate

Last weekend, we made our usual monthly trip to Winter Park to shop for groceries at Trader Joe’s but this time, we first stopped at The Sanctum Café. The Sanctum is one of several vegan restaurants that have popped up in the Orlando area which is super exciting.

THE ATMOSPHERE

Right when we arrived, there was a jazz quartet playing music outside on the patio but it was a little too windy to sit outside, so we waited a few minutes for seats at one of the long, communal tables. I love sitting at communal tables, which are an especially common thing in New York City but something I haven’t seen much of in other states. I’m happy to see this trend is catching on because it makes you feel a lot more connected to your surroundings and the other people at the restaurant, who clearly share a love for good vegan food.

The decor vibe was a little bit like a subdued, industrial farmhouse. They have a big decorative wall lined in various burlap sacks and a cute little bar area with pretty tile. 

THE FOOD

Since we went on Sunday, we ordered from the brunch menu, but want to go back and try lunch or dinner or even their “Zen Hour” which is like Happy Hour but with healthier bites. We ordered two buffalo burritos (our take on the recipe below) and an open-faced ‘egg salad’ sandwich made with tofu as well as fresh squeezed orange juice and a ginger kombucha from the tap. We ended the meal by splitting a brownie dubbed “the best damn vegan brownie”. I have to say it was a really good, fudgy brownie but I think my brownies are still the best damn vegan brownies 

THE RECIPE

Turmeric tofu scramble, organic potato, tempeh, carrot, celery, coconut bacon, buffalo sauce, avocado ranch dressing.

For the tofu scramble:

1-16 oz Extra Firm tofu.

3 large organic potatoes.

1-2 cups diced red,yellow, green bell peppers.

 1 small onion diced.

In a large skillet(cast iron preferably) slowly heat the diced onions in a small amount of  oil until softened.  Add the diced bell peppers. Let simmer, while you cut the potatoes into 1/2 -3/4 inch sized cubes.  Add the potatoes to skillet, turning up the heat to medium/high and let cook until they are tender.  Add salt and pepper. Cover to cook more evenly.  In another skillet, on medium heat, add oil and crumble the tofu block into chunks.  Sprinkle with turmeric, smoked paprika, salt and pepper,  Mix together until tofu is consistently the color of scrambled eggs. Heat for a few minutes and add together with the potatoes and bell peppers.  Sprinkle a several large tablespoons of Nutritional Yeast on top for a wonderful healthy cheesy flavor.

For the coconut bacon:

3 cups Organic Unsweetened Coconut Flakes

2 Tb. Maple syrup

2 Tb. Raw Coconut Aminos*

or

Bragg's Amino Acids*

1 Tb. Sesame Oil

1 Tb. Liquid Smoke

1 tsp. black pepper

1 tsp. smoked paprika

Preheat oven to 350'

Mix all ingredients in a large mixing bowl until coconut flakes are well coated.

Spread flakes on baking sheet and bake for 10 minutes.

Stir and cook for 10-15 more minutes making sure they don't burn.

Remove from oven and let cool to get crispy.

For the tempeh:

Cut the tempeh into 1/2 inch cubes. Bring a few inches of water(enough to cover tempeh) to a boil in a pot.  Add the cubed tempeh and allow to simmer for 15 minutes.  Drain all the water.  Heat two tbsp of  olive or coconut oil over medium heat in a large skillet and brown the tempeh on all sides.  Remove from heat and let cool.  Combine the cooled tempeh in a large bowl with the vegan mayonnaise/ chipolte seasoning making sure it is evenly coated.

Combine the tofu scramble, coconut bacon and tempeh and wrap it up in a large tortilla of your choice!

Buffalo Tofu Burrito and Open-Faced "Tofu-Egg" salad sammie

Fresh juices and kombucha on tap!

If you are in the Orlando or Winter Park area, check out The Sanctum Cafe. You will be happy you did. 

BELIEVE IN
KINDNESS

Have a great week.

Judd

Teriyaki Tofu Fried Rice

If you happen to have a Trader Joe's near you, you should definitely take advantage of the great prices and large selection of great products.  Kristen and I usually make the 45 minute one way trip a couple times per month to stock up the pantry and refrigerator/freezer.  One meal we love to make is Teriyaki Tofu Fried Rice.  You can get everything from Trader Joe's.  It is a simple, delicious meal with minimum ingredients.

Here it is:

*Press 1 package of extra firm organic tofu for 20 minutes.

*Cut into 1/2" cubes and marinate in TJ's Island Soyaki for 30 minutes.

*Bake at 325'F for 45 minutes (flip at 15 & 30 minutes) we used our new Breville Smart Oven Air.

*Stir fry TJ's Vegetable Fried Rice for 5 minutes.

*Add cooked tofu to the rice mixture and serve with Coconut Aminos or Sweet Chili Sauce (both available at Trader Joe's)

I hope you enjoy it!

By shopping at Trader Joe's you are able to save on your grocery bill, while still finding a wide selection of organic foods, produce, breads, frozen fruits and veggies, treats and even wine.

Have a great week.

Be kind.

Judd