Friday, April 25, 2008

Zucchini Fruit Salad

Another recipe for you all to enjoy!

Zucchini Fruit Salad

2 large zucchini, diced
2 scallion stalks, sliced
1 garlic clove, minced
1/8-1/4 tsp jalapeno, diced finely
1/3 c. green bell pepper, diced
6-7 dried pineapple pieces, diced into small chunks
4-5 Tb plain soy yogurt
1 Tb lemon juice
2 Tb dried basil
walnut pieces
black pepper to taste

Mix everything together, except the nuts. Sprinkle with walnuts when serving and serve with avocado slices. Easy and tasty!

Back to blogging by May 7th!

P.S. - Random thoughts: Anyone been to To find your perfect spot to live? What's your dream place to live?

- Peace, LK

Friday, April 11, 2008

Just Tomatoes! Recipes

Howdy! We've been too busy to blog, and the next three weeks will be extra busy, but then we'll try to be better bloggers after school is out!

We have more to blog about, but for now here are two recipes that we are entering into the Just Tomatoes! Recipe Contest! We like to enter recipe contents even though we don't think we'll win, just because it's fun to do a challenge and create a tasty dish! We are planning to enter the Vegetarian Times one too.

Indian Bean and Sweet Potato Saute with Apricots

4 medium sweet potatoes, diced

3/4 c. green bell pepper, diced
2 cloves garlic, minced
3/4 c. onion, diced
1 c. frozen spinach, thawed
1 15 oz can red kidney beans, rinsed and drained
1 c. Just Apricots (freeze dried apricots)
1 c. soymilk
1 Tb olive oil

1 tsp each of paprika, cumin, and turmeric
1 Tb cinnamon
1 tsp cayenne pepper, ground
crushed red pepper, optional

Steam sweet potatoes (add a little water) in the microwave until cooked. Saute bell pepper, garlic, and onion in a large saucepan until slightly softened and onion is translucent. Heat kidney beans in the microwave until warmed, then combine kidney beans, spinach, and sweet potatoes into the saucepan. Add the apricots, soymilk, olive oil, and spices, and mix until well combined. Heat on medium low until thoroughly heated. Serve with couscous or pita bread.

Fiesta Tofu Scramble Wraps

1/2 c. onion, chopped
2 cloves garlic, minced
1/4 c. vegetable broth
1 package of extra firm tofu, drained and pressed to squeeze out water
2 tsp turmeric
2 tsp paprika
2 Tb dried oregano
2 Tb nutritional yeast
1 Tb olive oil
1 c. Hot Just Veggies, re-hydrated with hot water and drained
large whole wheat tortillas
optional: 1/2 c. black beans, guacamole, or diced fresh tomatoes

Saute onion and garlic with vegetable broth in a large saute pan until almost, but not quite tender. Crumble tofu into the pan, and cook until thoroughly heated and begins to brown. Add spices and incorporate into the tofu mixture. Add the Hot Just Veggies (and black beans if desired) to the pan, and cook everything until heated. When ready to serve, drizzle the olive oil over the tofu scramble. Fill a tortilla with tofu scramble and add guacamole or diced fresh tomatoes, if desired. Roll up and enjoy!