How To Make: Delicious, Baked Tofu.

I promise, this stuff aims to please! Although, being vegan, everyone automatically thinks you live and run on tofu... Well folks, I'm hear to tell you, I don't. But when I do make it, it's amazing. :)

First and foremost, always buy Organic Tofu.... no body likes genetically modified soy beans... ick!

Okay, now that that is out of the way, the key to good tofu is MARINATING the tofu. Whether you're frying, sauteing, grilling or baking. Tofu is like a sponge and will drink up any flavors you let it sit in. Also, if you are looking for a meatier consistency, the secret lies in your freezer. Throw your extra-firm tofu (water & all) in the freezer, when you're ready to use it, stick it in the fridge to thaw. Drain the water in the package and give your tofu a nice friendly squeeze over the sink, gently remove most of the water from the block.

As for cutting the tofu, I usually cut it lengthwise, into 8 pieces. (or cubed)

There you have it! Now here's my favorite & mastered recipe for baked tofu. Use it in stir fries, over top salads, put on sandwiches, or eat with an entree. The possibilities are endless!

Basic Yummy Marinate:

Olive Oil
Balsamic Vinegar
Splash Soy Sauce or Tamari
Garlic, crushed
White & Black Pepper
Onion Powder
Pinch Curry Powder
Red Pepper Seeds (optional)
Siracha Hot Sauce (optional)
(anything else that tickles your fancy)

Mix ingredients to taste, and pour over sliced tofu evenly in a plastic bag. Let marinate for an hour or in the fridge over night.

Baked Tofu

1 lb Marinated Tofu (1 package), cut lengthwise into 8 pieces

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper, and evenly place tofu on the sheet.

Bake for 22 minutes, flipping the 'fu half way through.

Serve as an entree, on a sandwich, on a salad, stir fry... the possibilities are endless!

Easy and Oh So Creamy Tomato Soup

Nothing is better on a cold, snowy day then a hot cup of Creamy Tomato Soup and a Peanut Butter and Jelly sammy. MMM! This recipe is easy, creamy, smooth, and oh so good for your body AND soul!

Serves 4-5ish.

Whatcha need:

1 medium onion chopped (about 1/2 cup to 1 cup)

1/2 cup chopped celery

1/2 cup chopped carrot

1 clove garlic minced

1 bay leaf

1 tsp salt, 1/2 tsp pepper

1/4 tsp red pepper flakes (opt)

1/4 cup earth balance/margarine

1/4 cup flour

2 large cans (28 oz) chopped/diced or whole tomatoes in juice or puree

1 to 2 tablespoons brown/raw sugar to taste, start with 1 then add more if needed

1 cup soy creamer

Vegetable broth, if needed for thinning

Saute vegetables in earth balance in soup pan. When tender, add flour, stir until dissolved and smooth with vegetables. Stir in tomatoes and bay leaf, salt & pepper and bring to a boil, turn heat down, put on lid and simmer for 30 minutes. Take out bay leaf, and put vegetables through food mill or food processor in small batches (can let cool before doing this if you have the time). Put back in soup pot, and add creamer, stirring well. Can add a little more earth balance, and warm back up over low heat if necessary, can use veg. broth for thinning out if needed.

(add salt, pepper, and sugar to your tastes)

Serve with a good ole fashioned Peanut Butter & jelly sandwich and there ya have it... Enjoy!

Eat up, buttercup! Let it snoooow!

Holiday (or Everyday!) Breakfast Barley

This is my favorite breakfast grain by far. Breakfast barley is easy, hearty, filling, full of fiber & flavor, and not to mention stick to your ribs delicious! Feel free to get creative with the add in's if you're not feeling the apricots, pecans, & cranberries. :) Enjoy!

Makes 4ish servings.

Whatcha need:

1 1/2 cup apple juice (or cider)
1 1/2 cup water
1 cup dried pearl barley (rinsed & soaked overnight, or for a few hours)
1 tablespoon of Pumpkin Spice
10 dried apricots, chopped into quarters
a handful of dried cranberries
1/2 cup pecans, chopped (garnish)

In a large saucepan, combine the juice, water, barley, spices, apricots & cranberries. Bring to boil, then reduce heat and let simmer for 40-50 minutes or until barley is cooked. Garnish with pecans and serve with Soy or Almond milk.