This is a Special Diet Recipe.
- 1/2 package Mori-Nu silken-firm tofu (or 6 oz silken tofu)
- 1/2 tsp cocoa powder
- 3/4 c chocolate chips, or 1 and 1/4 chocolate bars in the flavor of your choice (3-oz bars) (or you can use my sugar-free chocolate chip recipe)
- 1/2 tsp pure vanilla extract
- 1 tbsp milk of choice (I used almond milk)
- 1/16 tsp salt
- 1-2 tbsp agave or other sweetener (I omitted)
- 2 Chipotles in Adobo
- 3 tbsp. of Adobo Sauce (can be used from the chipotle can)
- 2 tbsp. Olive Oil
- 1-2 cups Water or Vegetable Stock
- 1 tbsp. Cumin powder
- 2 tsp Oregano
- 1 tsp Salt
- 3 tbsp. Lemon Juice
- 1 tbsp. Sugar
- 1 Pablano Pepper
- 2 tbsp. Tomato Past
- 2 Garlic cloves
- 2 16 oz. packages of Extra Firm Tofu
- 2 tbsp. Canola Oil for frying Tofu
To prepare the tofu, drain the packages and slice the tofu and place on paper towels, stack them in a dish with high sides, placing paper towels in between the layers. Then place something heavy on top of the stack to help soak the moisture out. Let them sit for about 20 minutes.
Prepare the sauce; Roast the Pablano pepper in a pan with a little oil for 5-10 minutes. Just enough to warm the pepper, or chop it into pieces and roast it that way. Chop the pepper up and place it in a blender or food processor with the rest of the ingredients (except for the water, the tofu and the canola oil). Add 1/2 cup of water/vegetable stock to the mixture to help process if using a blender.
Once the tofu is ready, heat the canola oil in a frying pan, once hot, place the tofu in the pan. Fry each side for about 5 minutes each or until they turn a nice yellow/golden color. Place on paper towels to soak up excess oil.
Chop the fried tofu into small squares and place in the pan with the prepared sauce. Add another 1 cup of water or vegetable stock. Let it simmer for 10 minutes or so. Don’t let all the water burn off, it should be liquidy, like Chipotles.
We made like to eat our Sofritas in a burrito bowl like you would get at Chipotle. We prepared plain white sticky rice, black beans and corn to include on our bowls. We also included Monterey Jack Cheese, Sour Cream and chopped Green Leaf Lettuce. So good!
Preheat oven to 375 degrees.
Grease a tube pan with Crisco.
- 1 cup butter
- 1 2/3 cups sugar
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- Dash of salt
- 5 eggs – add one at a time and beat 1 minute each
- 2 cups sifted flour – add last a little bit at a time
Bake at 375 degrees in prepared pan until batter starts to brown (about 1/2 hour).
Turn oven back to 350 degrees and bake until a toothpick comes out clean (about 1/2
- 4 cups powdered sugar
- 6 Tbls. milk
- 1 tsp. vanilla
- 1/4 c butter (can double this and eliminate the Crisco if desired)
- 2 Tbls. Crisco
- Dash of salt
Mix til smooth. Ice Cake.
Recipe by: Martha Stewart Living
- 2 pounds lean ground turkey
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped zucchini
- 1/4 cup finely chopped onion
- 2 large eggs
- 2 tablespoons Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- 3/4 cup homemade or store-bought low-sodium chicken broth
1. In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian Seasoning and salt until well combined, form into 1-inch balls.
2. Heat olive oil in large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
3. Add 1/2 cup chicken broth; cover and reduce heat to low. cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook uncovered, until liquid is absorbed. Serve.
Recipe by: Teda Carbone
- 6 ears of corn
- 2 cups halved cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1 – 2 large avocado’s cut into 1/2 inch cubes
- 1/3 cup chopped fresh basil leaves
- 2 tbls Champagne Vinegar
- 1 tsp Dijon Mustard
- 1/4 cup extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
1. In a large pot of boiling water, cook corn until warmed through, 3-5 minutes. Rinse with cold water until cool.
2. Combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
This stuff is amazingly good. Perfect addition to a summer meal!