pesto tofu rice noodles

Gluten free recipe 

1 14 OZ package firm tofu, rinsed and drained

2 Table spoons extra virgin olive oil

1 cup packed freshed spinach leaves

1/4 cup chopped walnuts

2 garlic cloves

1/2 teaspoon pepper

2 tablespoons fresh lemon juice

2 table spoons reduced fat parmessan cheese

19 OZ package wide, flat rice noodles

1.Pat Tofu Block dry, cut into bite sized pieces, and arrange on a greased baking pan. Broil 10 minutes on each side.

2.Combine next 7 ingredients in a food processor, pulsing into desired pesto texture.

3.in a medium sauce pan, prepare noodles according to package directions;drain but leave noodles and a little liquid in the pan. add tofu and pesto to noodles and serve.

Nutrition info:

325 calories

21 g fat

3g of saturated fat

2 mg cholesterol

18 g protein

21 g carbohydrates

4 g fiber

69 mg sodium

Peasto pizza

INGREDIENTS (Nutrition) 1 (12 inch) pre-baked pizza crust 1/2 cup pesto 1 ripe tomato, chopped 1/2 cup green bell pepper, chopped 1 (2 ounce) can chopped black olives, drained 1/2 small red onion, chopped 1 (4 ounce) can artichoke hearts, drained and sliced 1 cup crumbled feta cheese DIRECTIONS Preheat oven to 450 degrees F (230 degrees C). Spread pesto on pizza crust. Top with tomatoes, bell peppers, olives, red onions, artichoke hearts and feta cheese. Bake for 8 to 10 minutes, or until cheese is melted and browned. PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min

Simple pasta

1 Package of linguine

1 onion

1 garlic tooth

paemessan cheese

pepper

salt

1TBS of sourcream

3 egg yolks

-Cook the linguine accorging to package directions.

-iin a large skillet, over medium heat cook the onion and the garlic until tender.

-when you drain the linguine leave about a cup of water with the pasta, place the pot over low heat and cook, tossing frequently until heated through. remove from heat, add the yolks one at a time, stirring after each addition. add the sour cream, and stirr, then add the parmessan, to taste, Stir, add the onions and the garlic.

-stir until the sauce thickens, then serve, while still hot.adding cheese to taste.

Papaya-Kiwi Vinaigrette

MAKES 2 CUPS VEGAN/HONEYThis unique dressing combines the natural sweetness of tropical fruits with the savory tanginess of vinegar. Serve it over mixed leafy greens, mesclun, or braised or grilled vegetables.3 ripe kiwi fruits, peeled and diced1 large ripe papaya, peeled, seededand diced1/3 cup canola oil1/4 cup apple cider vinegar1 Tbs. honey1/2 tsp. ground white pepper1/2 tsp. saltIn food processor or blender, combine all ingredients and process until smooth. Pour dressing into a serving container. Cover and refrigerate until ready to use.PER TABLESPOON: 29 CAL.; 0 PROT.; 2 G TOTAL FAT (0 SAT. FAT); 2 G CARB.; 0 CHOL.; 37 MG SOD.; 0 FIBER.

Papaya-Avocado Salsa

MAKES 3 CUPS VEGAN 81

Ripe, fresh papaya adds tropical flare to this guacamole-style salsa. It's great as a dip with tortilla chips, fresh vegetables or whole-grain crackers.

2 ripe medium avocados, peeled, pitted

and diced

1 ripe papaya, peeled, halved, seeded,

and diced

1 large ripe tomato, diced

1/4 cup finely chopped red onion

2 cloves garlic, minced

2 Tbs. chopped fresh cilantro

Juice of 1 large lime

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

In medium bowl, combine all ingredients and mash with a large spoon until well-blended. 

Transfer salsa to serving bowl and serve as a dip with tortilla chips or as a condiment with 

Chayote-Potato Cakes

.PER 1/4-CUP SERVING: 67 CAL.; 1 G PROT.; 5 G TOTAL FAT (1 G SAT. FAT); 

7 MG CARB.; 0 CHOL.; 101 MG SOD.; 3 G FIBER.

orange beef style tofu

INGREDIENTS (Nutrition) 1/4 cup vegetable oil for frying 1/4 cup cornstarch 1 (16 ounce) package firm tofu, drained and cut into strips 2 tablespoons soy sauce 1/2 cup orange juice 1/4 cup warm water 1 tablespoon sugar 1 teaspoon chili paste 1 teaspoon cornstarch 1 tablespoon vegetable oil 2 carrots, sliced DIRECTIONS Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean. In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth. Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce. FOOTNOTE We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used. PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min

Mexican casserole

Mexican Casserole By Adriana Harts  Ingredients     1 1/2 Cup Water   2 Tbs  vegetable oil  3/4  Rice 1   Spanish Onion  1 Can Of lentils   1 Package Soft Tofu   1/2 Can tomato sauce  1  Brocolly Stalk  2 TBS  Sour Cream *** 3 TBSP  Parseley   1 Cup Shredded Cheese***     Salt    Garlic powder    Pepper  *** Do not add, to make This recipe Vegan  Directions Preheat the oven to 220C.  In a large pot mix the water, and the oil. Place the onions in, thinny sliced. Once the onions are transparent, place the rice into the pot. In a seperate bowl mix the tofu, Tomato Sauce and Sour cream. Mix well. When the rice is almost done, place the Tofu mixture into the pot. Lower the heat to medium and simmer for 10 more minutes. Add the lentils. Let it simmer for another 5 Minutes. Add the parsley, salt, garlic powder, and Pepper. Place the entire mixture in an oven safe pan. Spread Cheese on top and cook in the oven for 15 Minutes or until the cheese melts and crusts a little bit. *** ***If you wish to make this recipe vegan, you have two choices, you can either find vegan cheese made out of soy milk. Or you can add bread crumbs instead of cheese.