Monday: Vegan Tofu Tacos
1 14 oz package of fava bean tofu
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Thinly slice tofu, using 1 TBS olive brine marinade the tofu slices in the spices and brine.
Veggies
2 bell peppers
1 red onion
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Toss veggies with brine and spices.
Bake the veggies and tofu for 30 minutes at 400. Avoid the tofu touching each other, this will crisp them.
Tuesday: Roasted Tomato and Sweet Potato Soup with GF Sourdough Bread
Dr Neal Barnard’s Cookbook for Reversing DiabetesPage 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
Serving Idea: Try adding ½ to 1 cup of cooked brown rice and pureeing for a thicker, heartier
soup.
Idea: Leftover of this soup make a fantastic pasta sauce!
My note: I added Great Northern Beans.
Wednesday: Black Forest Cream of Mushroom Soup, p 263-264 Eat to Live, Dr Joel Fuhrman
Thursday: Spicy Thai Cabbage
Friday: Bean Enchiladas, p 270, Eat to Live, Dr Joel Fuhrman
Saturday: Jambalaya
Sunday: Spaghetti
