Tag Archive for: Vegetarian

Scrambled Tofu

Scrambled Tofu

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Tofu scrambles became a big part of my life after I left home and had to start cooking for myself.  My mom had always served tofu, so it was familiar, and I found that meat protein did not fit into my student budget quite as well. This is great for any meal of the day.  I will make it on weekends for a tasty brunch, or for lunch or dinner when I need something quick and tasty.  Serve with toast, brown rice, salad or quinoa for a complete protein packed meal. 

Serves 4-6

  • 1lb tofu
    2tbsp oil
    ½ cup chopped onion
    ½ cup chopped celery
    ½ cup grated or chopped carrots
    1/4cup slivered almonds (optional)
    1cup sliced mushrooms(optional)
    2tsp tamari (or 1 1/2tsp soy sauce)
    1tbsp parsley
    1/4tsp sage        
    1/4tsp turmeric
    pinch of marjoram
    1/4tsp black pepper
    1/2tsp sea salt
    1tbsp whole wheat, spelt, or kamut flour

1. Drain the tofu in the strainer, pressing it gently to release water, then mash it and set it aside.

2. Saute onions, celery, and almonds in oil, until veggies begin to soften and the almonds are slightly browned. 

3. Add the remaining ingredients except the whole wheat flour.  Continue cooking and stirring until the mushrooms are softened and the spices are well mixed. 

4. Sprinkle the flour over the mixture and stir until the veggies are coated and any liquid has thickened. 

5. Stir in the tofu, and cook over low heat for 10-15 minutes more. 

This recipe was adopted from an old favourite of mine, “Salt Spring Island Cooking; Vegetarian Recipes from the Salt Spring Centre” by Rodney Polden and Pamela Thornley.


Mochanana smoothie

Mochanana smoothie

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I found this recipe watching a British show called,”you are what you eat”. This show features a dietitian by the name of Gillian McKeith transforming people’s lives by changing their horrendous diets.  Gillian created this recipe for a woman who was addicted to cafe lattes, and despite the fact that it’s caffeine-free, she loved it! You’ll love it too, even if you’re not a coffee-aholic. 

Makes 1 smoothie

         2 tsp cafe-lib or any coffee substitute
         1 tbsp boiled water
         1 ripe banana
         200 mls rice, soy, or almond milk

1. Put coffee substitute on a blender or food processor and add hot water and stir.  Add remaining ingredients and blend until smooth.  Enjoy!   

Seed Snack Attack

Seed Snack Attack

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If you are someone who craves salt, then you are in for some seriously healthy snacking! Sunflower seeds are very high in vitamin E, B vitamins, and magnesium. While pumpkin seeds are well known for their zinc, iron, and vitamin K. I doubt that you’ll be thinking about that while you’re enjoying them in this tasty treat.

Makees 2 cups

  • 1 cup raw Sunflower seeds, shelled
  • 1 cup green pumpkin seeds
  • 2 teaspoons Tamari

1. Heat a heavy skillet over medium heat. Add Sunflower seeds and roast, stirring the seeds often, being careful not to burn them. Turn the seeds out onto a large plate and sprinkle with 1 teaspoon of the Tamari. Stir with a spoon to coat. Set aside.
2. Next put the pumpkin seeds into the same hot pan and toast, stirring often until puffed up and slighlty browned. Pour onto the same plate and add remaining 1 teaspoon of Tamari. Toss all together until evenly coated.
3. Pour back into still-hot skillet (removed from heat source) and continue tossing until dry.
4. Cool and store in an air-tight container.

Authored By: Polly Pitchford, Full Spectrum Health™

Orange Miso Dressing

Orange Miso Dressing

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This dressing is wonderful over noodles, bean salads, as well as cabbage slaws.

Serves 6

  • 1 cup orange juice
  • 3 tablespoons mellow white Miso
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon chopped white onion

Blend all ingredients in a blender until smooth.

Authored By: Polly Pitchford, Full Spectrum Health™

Balsamic Roasted Beet and Dried Plum Salad

Balsamic Roasted Beet and Dried Plum Salad

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Serve as a side salad or enjoy as a main dish.

Serves 4

  • 4 small yellow or red beets, trimmed
  • 1/2 cup water
  • 1/4 cup Balsamic Vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons evaporated cane juice sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups mixed salad greens
  • 8 pitted dried plums, halved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup unsalted shelled pistachios

Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios.

Avocado Salad with Black Olive Dressing

Avocado Salad with Black Olive Dressing

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A taste of the Mediterranean!

Serves 4

  • 3 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 clove garlic minced
  • 1 teaspoon honey
  • salt and black pepper to taste
  • 1 firm, ripe avocado, pitted, peeled and cut into thin wedges
  • 1/2 red onion, sliced thin
  • 1/2 head romaine lettuce, washed, dried and sliced into thin strips
  • dash sugar

In a small bowl, whisk together orange juice, olive oil, olives, garlic, and sugar. Season with salt and pepper. In a bowl, combine avocados and onions. Pour the olive dressing over the avocado mixture and toss lightly. Serve on a bed of sliced romaine.

Authored By: Polly Pitchford, Full Spectrum Health™

Apple Oatmeal with Dates and Almonds

Apple Oatmeal with Dates and Almonds

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Ryan and I pretty much live on oatmeal or porridge during the winters. What could be better on a cold and/or rainy morning than a hot bowl of oatmeal?! This recipe is lovely because it elevates the normal bowl of porridge just a little. Kind of like haute cuisine for breakfast :)  OK, maybe that’s getting carried away, but it will as they say, stick to your ribs, and keep you going until lunchtime.

Serves 2

  • 1 1/2 cup water
  • 3/4 cup oatmeal
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/2 cup vanilla soy milk, almond milk, or rice milk
  • 1/4 cup chopped dates
  • 1/2 cup chopped almonds
  • 1 apple, grated

1. Bring water to a boil. Add oatmeal, cinnamon, and salt.
2. Cover, reduce heat to low, and simmer until liquid is absorbed (about 10 minutes).
3. Stir in remaining ingredients and let simmer for a few more minutes.
4. Serve hot.

Authored By: Polly Pitchford, Full Spectrum Health™