Notes & Info

Baked Tofu

8 ounces extra-firm tofu 1 tbsp soy sauce 1 tbsp olive oil 1/8 tsp ground pepper Slice the tofu in 1/2″ slabs. Marinate in the combined soy sauce, oil and pepper, at least 30 minutes. Place on parchment paper on a baking pan. Back at 375 degrees for 20-25 minutes on each side. Delicious warm […]

Vegetable Fried Rice

2 eggs, beaten 1 small onion, chopped Assorted chopped vegetables, about 1 quart 3 cups cold cooked brown rice (long grain)     (1 cup before cooking) Vegetable oil Sesame oil Salt Soy sauce Optional: ginger, garlic, chili peppers Notes: Rice should be old and cold. Pan should be very hot. Use salt as you cook to […]

Pomegranate Wreath Salad

2 ripe avocados spritz of lemon juice 1 bag of baby spinach 2 pomegranates candied walnuts or pecans Raspberry Vinaigrette Slice 2 avocados into sections. Create a ring around your serving dish using the avocados. Next, pile the spinach leaves in the center of the dish. In the very center, place the pomegranate seeds. Sprinkle […]

Chocolate Cream Pie

7/8 cup sugar 4 Tbsp cornstarch 1/3 tsp salt 3 cups whole milk 6 egg yolks 3 tbsp butter 1 tbsp + 3/4 tsp vanilla 3 ounces unsweetened baking chocolate Note: requires 1 pre-baked single crust pie crust, 10″ deep-dish Cut butter into small pieces and set aside with chopped chocolate. Heat 2 1/2 cups […]

Beet and Sweet Potato Hash

3 oz. ground chorizo, or vegan sausage, or 1 oz. bacon 1 large beet, cubed to ½” cubes ½ sweet potato, cubed to ½” cubes 4 cups fresh kale, torn into small pieces salt & pepper parmesan, for topping In a large skillet over medium-high heat, cook the chorizo. Break it apart with your spatula […]