Tofu w/Spinach Fettucine

I created this lil dish last week. It was pretty easy and fulfilling. The inspiration was my fridge and cupboard. I realized I had some tofu that I needed to cook and needed some protein since I'm no longer eating a lot of red meat these days. I had a box of spinach fettucine but you could use other pasta I am sure. I had a lot of vegetables in my fridge but wanted more of an Asian feel to the dish so I used some asian ingredients. Hope you enjoy.

Ingredients:

1/5 of Firm Tofu

1 onion

1 or 2 garlic cloves

1 tsp of dried cilantro

1 tsp of garlic powder

1 tsp of low sodium soy sauce

1 tbls of rice wine vinegar

1 tsp of curry powder

1 tsp of sesame seeds

a handfull of spinach fettucine or other pasta

1 plum tomato

1-2 carrots

1 dash of crushed red pepper

other vegetables (optional)

Method:

Saute cloves, garlic, and vegetables in pan with one tbl of olive oil under all of them carmalize. Add tofu and cook til tender. Add seasonings (garlic, dried cilantro, curry) and rice vinegar, low sodium soy sauce. Cook the pasta til you recieve desired consistency. Add fettucine/pasta to pan and arrange sesame seeds over the entire mixture.

Serves 1-3 depending on how much pasta/tofu you use.

Enjoy!

Mocha Sistah

Tomato and Cheese Veggie Wrap & Broccoli Salad

Hi guys,

Just wanted to drop in a quick lunch idea which I actually made today because I work in a very expensive area of Manhattan and I didn't want to spend money! So the following idea is very doable and you can adapt it.

Tomato and Cheese Veggie Wrap

Ingredients:

Shredded Mozzarella Cheese

One tomato

1 tsp finely chopped sweet onion

Dried Cilantro

Whole Wheat Wrap

Inside of the whole wheat wrap, put chopped tomato, shredded cheese and chopped sweet onions, sprinkle dried cilantro and close the wrap. When you get to work microwave one minute and lunch is served.

Broccoli Slaw Salad

Ingredients:

1/3 bag of broccoli slaw

1 to 2 tbls of orange flavored cranberries

1 tbls of miracle whip

Mix broccoli slaw, cranberries and miracle whip. Place in container and let cool. Eat with the veggie wrap above. Lunch is now served.

Bon appetite!

Til next time, keep it healthy!

Vegetable Pizza w/Ricotta Cheese

If you are stretched for time, this pizza is one of the best and easiest is to make. So don't even worry about the time, it will go by fast and eating something without the traditional red sauce will make your taste buds sing!

Ingredients:

Can of Pillsbury Pizza Dough

Onions

Cilantro

Part Skim Ricotta Cheese

Zucchini

Garlic

Veggie Provolone Cheese

Method:

Line a pan with the pizza dough, making sure to spray pam olive oil on the sides. Sautee onions, cilantro, garlic, zucchini. When ingredients are done, spread ricotta cheese on the pizza dough (on the base of the pizza) and arrange the ingredients on the pizza, layering the veggie cheese on top and bake at 450 degrees for 20-30 minutes. Then you have a nice veggie pizza.

Mocha

Pad Thai (Rice Noodle Recipe)

I was very inspired by my colleague Irene eating some Pad Thai that I wanted to fix my own version of Pad Thai.

Ingredients:

Red Wine Vinegar
Rice Noodles
Low Sodium Soy Sauce
Peanut Oil
Spicy Peanuts
Shrimp
Green Scallions
Garlic (1 clove)
Onions

Method:

Sautee onions, garlic, red wine vinegar, green scallions and regular onions, in a pan with the peanut oil. Boil rice noodle until they are modestly ready. Transfer boiled rice noodle to bowl. Add fresh shrimp to the pan and cook with other ingredients. When ingredients are finished, add the ingredients to rice noodles with peanuts and toss a light amount of soy sauce.

Next time I may add fresh ginger to the recipe to enhance flavor.

Enjoy.

Mocha

Mix it up!

Hey foodies:

This week I decided to keep things simple yet not. I continue to eat some previously mentioned things -- Sweet potato and Black bean burritos (crock pot recipe since I didn't have much time to cook during the week), Quinoa and Kale burrito (sauteed kale, garlic and quinoa) adapted from VeganCoach.com and sauteed tofu with baked zucchini chips. I'll post the Tofu and Zucchini recipe below in a minute.

Tonight I'm trying something new: pad thai w/tofu or shrimp havent decided yet. Since I have to watch my sodium intake, I will be using a lot of substitutes, not using fish sauce which might have a lot of sodium, gonna use low sodium soy sauce instead. Also will be using just red pepper flakes instead of the chili-garlic sauce, and canola instead of the peanut oil. Everything else will be all good. Gotta head to the store in a minute.

Tofu and Zucchini Recipe

(ingredients)
Firm Tofu (I used 1 oz of the tofu)
Olive Oil
Garlic Powder
Salt Substitute
1/2 of Zucchini
Parmesan
Bread crumbs
Fat Free Olive Spray (pam)

Pour 1 tablespoon of olive oil in a pan and cut the tofu up. Begin cooking the tofu and toss garlic powder and salt substitute on the tofu. While the tofu is cooking, wash the zucchini and cut it up, turn your oven dial to 420degrees and get a snack baggie and place breadcrumbs, parmesan cheese and other seasonings in it. Take the cut up zucchini and dip in the snack baggie making sure to cover the zucchini slices. Place breaded zucchini slices into a baking pan covered in foil and spray a little of the fat free olive oil spray on it.

Check the tofu which should be cooking nicely and finish in 10-12 minutes. The breaded zucchini slices will be finished in the same time frame depending on how quick you were able to prepare it . Serve with a light salad for dinner.

More on Tofu (it's a protein) ; zucchini is a veggie, and I would add a salad or eat the tofu with rice, orzo or other whole wheat pasta. You could even ramp it up by roasting peppers or tomatoes to go with the rice, orzo or pasta. There are many possibilities.

Bon appetite!

Mocha