Month: October 2021

Tofu & Broccoli Stir Fry with Soba Noodles

Drain two 14 oz containers of extra firm tofu, and then wrap in paper towels and press between two plates to dry out for 10 minutes. Cut into 1 inch blocks, lay onto parchment paper and bake at 400 for 25 minutes to dry out even more.  Sautee in pan with 4 tablespoons sesame oil, 1/2 cup soy sauce, and 1 tablespoon maple syrup.

Cook broccoli and then mix in with the tofu.

Separately cook 2 packages of soba noodles according to the instructions (4 minutes in boiling water and then rinse with cold water and drain).  Mix the soba noodles with 1/2 cup rice vinegar, 2/3 cup soy sauce, 4 tablespoons sesame oil, and 1 tablespoon maple syrup.

Mix everything together!

Roasted Brussel Sprouts

Even my kids who want to hate brussels sprouts love these! Preheat oven to 400 degrees.  Cut brown ends off of the brussels sprouts and take off the yellowish outer layers.  Rinse and then mix in a bowl with 3 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.  Lay them out on top of pan covered with parchment paper and roast for 35 minutes.  So yummy!  This photo is of fresh organic brussels sprouts from our garden!

Homemade Pesto Sauce

So easy to make homemade pesto! Mix 1/2 cup pine nuts, 3/4 cup olive oil, 1/4 teaspoon garlic powder, and 2 cups tightly pressed basil in a food processor.  Then mix in 1 cup of grated parmesan with the whole mix in a bowl with a spoon!  This batch I made was from fresh basil from the garden!  I used this as sauce for ravioli – Whole Foods has delicious pre-made spinach & ricotta ravioli that you warm up in boiling water for a few minutes.  A quick and easy dinner that feels gourmet!