Meatless Tofu Scramble, Couscous & Fresh Corn!

                            

I won't harp on about the weather, but really? Forever changing, just like my recipes, 

and here's a heartier meal that takes minutes to prepare and must be enjoyed with a 

lovely glass of red:)

INGREDIENTS

1 cup of couscous

1 packet of tofu ground meat substitute-Quorn or Yves are great

1 cup of peas

1/2 jar of tomato marinara sauce-

(TJ's do a fab Organic Tomato/Basil Marinara sauce)

1 finely chopped onion

3 cloves of chopped garlic

4 fresh corn kernels

Butter for corn

1 tbsp Flax seed oil for couscous

Splash of Worcestershire Sauce

Splash of Braggs Amino Acids

Kelp salt n pepper to season

DIRECTIONS

1. Cook couscous as per directions on packet

2. Steam corn for approx 10 minutes

3. In frying pan or wok, spray oil or oil and cook onion and garlic for approx 5 minutes. 

   Add Braggs and WS, peas and tofu and cook for further 5 minutes, then add marinara 

   sauce and cook until heated through-approx 5 minutes more.

4. Butter & season the corn, drizzle flax seed oil over couscous and serve together with 

    tofu mixture and enjoy!

Serves 4

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http://veganmadeeasy-veganmadeeasy.blogspot.com/


For yoga at home/office/beach:
www.ClearlyYoga.com

Summer Pesto & Olive Pasta

Summer Pesto & Olive Pasta

With the Royal Wedding behind us and the summer before us, here's an easy summer pasta to cook up in a jiffy:) The recipe allows for extra pesto that you can store for more tasty combinations as the weather warms.

Have a healthy week!

INGREDIENTS

4 sticks of celery sliced small

1 cup of edamame

1/4 cup of black pitted olives chopped

Packet of wholewheat pasta (spirals)

To make pesto

2 cloves garlic

1 cup flax seed oil

1/4 cup walnuts

1/4 cup pecans

1/2 cup basil

sprinkle of chili flakes

pepper & kelp salt to season

Serves 4 generous portions

DIRECTIONS

1. Cook pasta as directed on packet

2. Steam edamame & celery for approx 5 minutes

3. Put pesto ingredients in blender and mix well

4. Put pasta, steamed veg & 2 tbsp pesto* in large bowl and mix well

*save remaining pesto in closed container in fridge for a week + or freeze in ice cube tray

Serve immediately or serve cold. Bon Ap!

Follow me on Twitter- VeganMadeEasy & for all my recipes, please go to:

http://veganmadeeasy-veganmadeeasy.blogspot.com/


For yoga at home/office/beach:
www.ClearlyYoga.com

Fresh & Tasty Crowd- Pleasing Salad

Monday, 09 May 2011 13:43 Written by  Savvy Food 

Whether you're looking for a salad to impress at a BBQ or you're in the mood for a fresh, tasty standalone salad at home, look no further than this meal-in-itself vegan salad whipped up by Lifestyle Contributor, Savvy Food. 

INGREDIENTS
Block of extra firm tofu cubed small
2 tbsp of yeast flakes
1 tbsp Braggs Amino Acids
1/2 tbsp Worcestershire Sauce (vegan options out there)
2 tbsp cilantro finely chopped
1 cup crimini mushrooms
3 medium sized zucchini cubed small
1 cup fava beans
1/4 cup unsalted sunflower seeds
1 1/2 cups of organic spinach washed and chopped small
1 1/2 cups of organic kale washed and destalked and shredded small
1/4 cup of depitted black olives 
1/4 cup flax seed oil
1 tsp mustard
1 tbsp balsamic vinegar
1/4 tbsp sesame oil x 2
1 tsp dried rosemary
pepper to taste

DIRECTIONS

1. Mix tofu, yeast flakes, Braggs, Worcestershire sauce in a bowl and let stand for 5 minutes to soak up ingredients.
2. Steam zucchini, mushrooms, fava beans for approx 5 minutes.
3. Heat 1/4 tsp sesame oil in pre-heated wok, add steamed veg + cilantro + rosemary and cook on medium heat for 3-5 minutes. Put ingredients in a separate bowl to let cool.
4. In wok add 1/4 tsp sesame oil and tofu marinade and cook for 5 minutes. Allow to cool also.
5. Put spinach and kale in a large salad bowl and add veg and tofu ingredients.
6. For salad dressing mix flax seed oil, mustard, balsamic and pepper.

If you are taking your salad on the go, put dressing in a sealed container and mix later.

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Tagged under 

• summer salads
 
• fresh food
 
• vegan recipes

Social sharing

SAVVY FOOD

Claire Farwell lives in Los Angeles, with her husband and 2 daughters who are under the age of 5. As a professional "juggler," her career has included: print modeling, fashion modeling and international reporting for The New York Times, The Times of London and Paris Match. She is also an entrepreneur, novel writer, food columnist for her healthy food blog—The Anglo Files and is founder ofwww.ClearlyYoga.com.

Follow on Twitter at VeganMadeEasy!

Website: veganmadeeasy-veganmadeeasy.blogspot.com

Vegan Sweet Potato Shepherds Pie

It's a (savvy) British invasion!  This time, lifestyle contributor, Claire Farwell of VeganMadeEasy has dished up a scrumptious vegan take on classic shepherds pie.  A tasty treat perfect for rainy spring days.

Photos: Claire Farwell

Vegan Sweet Potato Shepherds Pie

INGREDIENTS
TO MAKE THE SWEET POTATO TOPPING
4 medium sized sweet potatoes peeled and diced
1/2 tbsp non dairy butter
2 tbsp non dairy milk
1 tbsp flax seed oil
1/2 cup of Daiya grated cheese
salt & pepper

FOR BASE
1/4 tbsp canola oil
1 cup mushrooms
1 medium onion finely chopped
3 cloves garlic finely chopped
mixed herbs seasoning of choice
4 medium sized plum tomatoes or 1/2 glass jar of tomatoes (jar is better than a can due to BPAs)
splash of Braggs amino acids
splash of vegan Worcestershire sauce
1 packet of cooked lentils thoroughly washed (TJ's do one)
1/2 packet of smoked tempeh bacon (optional)

DIRECTIONS
1. Steam the sweet potatoes for approx 10 minutes, place in large bowl and add all ingredients except the cheese. Mash or blend into a puree in blender.
2. Preheat oven to 350.
3. In a pan, heat the canola oil on medium heat and cook onion and garlic unti golden approx 5 minutes
4. Add mushrooms, tomatoes, herbs, braggs, worcestershire sauce, lentils and bacon. Cook for a further 15 minutes on medium heat.
5. Put this lentil mixture into a glass pyrex dish and cover with sweet potato puree.
6. Sprinkle the cheese on top and cook until cheese melts and heated through.

Serves 6

Like this? Tweet it to your followers!

Tagged under 

• savvy food
 
• vegan
 
• healthy recipes

Social sharing

SAVVY FOOD

Claire Farwell lives in Los Angeles, with her husband and 2 daughters who are under the age of 5. As a professional "juggler," her career has included: print modeling, fashion modeling and international reporting for The New York Times, The Times of London and Paris Match. She is also an entrepreneur, novel writer, food columnist for her healthy food blog—The Anglo Files and is founder ofwww.ClearlyYoga.com.

Follow on Twitter at VeganMadeEasy!

Website: veganmadeeasy-veganmadeeasy.blogspot.com