Tofu Burrata

 This is my favorite go-to appetizer recipe served with GF sourdough bread
Tofu Burrata: A Simple and Delicious Plant-Based Recipe for Any Occasion

Tofu Burrata

Tofu burrata is a vegan version of the popular Italian cheese dish made with tofu in place of traditional burrata cheese. This recipe is a delicious and healthy alternative to traditional burrata cheese that is suitable for those following a plant-based diet or looking for a healthier option.

Prep Time5minutes mins

Cook Time30minutes mins

CourseAppetizer

CuisineItalian

Ingredients

  

• 1 block of extra-firm tofu, we used fava tofu
• 1/4 cup of nutritional yeast
• 2 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/4 cup of olive oil
• 2 cloves of garlic minced
• 2 cups of cherry tomatoes halved
• 1/2 cup of basil chopped

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit.
• Cut the tofu into small cubes and place them on a baking sheet lined with parchment paper.
• In a small bowl, mix together the nutritional yeast, lemon juice, and salt. Sprinkle this mixture over the tofu cubes.
• Bake the tofu for 20-25 minutes, or until it is golden brown and crispy.
• While the tofu is baking, heat the olive oil in a pan over medium heat. Add the minced garlic and cherry tomatoes to the pan and cook for about 5 minutes, or until the tomatoes are soft.
• Once the tofu is done baking, add it to the pan with the tomatoes and stir to combine.
• Serve the tofu and tomato mixture over a bed of cooked pasta, rice, or quinoa. Garnish with the chopped basil. Enjoy!

Fermented Salsa

We love fermented foods, why not salsa? This is amazing and will be our go-to salsa.

Ingredients
8-12 Roma tomatoes, chopped
4-6 Jalapeno, seeded and chopped
1 medium onion, chopped
6 cloves of garlic
1 bunch cilantro, destemmed and chopped
juice from 1/2 lemon
2% salt by weight

Add everything to the food processor and pulse. Weigh the vegetable amount in grams. Add 2%  Kosher Coarse Salt, also in grams. Add all the ingredients to a 1/2 gallon mason jar and stir. Add a glass weight, using an airlock lid for fermentation. Check daily after 3 days until day 5 for desired fermentation level. Day 5 refrigerate the fermented salsa. It is good in the refrigerator for 3 months.

Menu 10/5-10/11

Monday: dinner with friends

Tuesday: Tamale Pie
We used lentils and mushrooms instead of ground beef, Good Planet cheese, and vegan cream corn
We used this enchilada recipe 

Wednesday: Waldorf Salad with No Tuna salad 
Tofu sour cream
We used pumpkin seeds instead of nuts.

Thursday: Bil's Birthday dinner

Friday: Pumpkin Black Bean Chili with Pumpkin bread
Ingredients
1 onion
3 garlic cloves
2 cans black beans drained and rinsed
1 cup frozen corn
1 can pumpkin puree
1 cup vegetable broth
1.5 TBS smoked paprika
1 TBS chili powder
1 tsp rubbed sage
1/4 tsp cayenne

Directions
Water sauté the onion and garlic. add the remaining ingredients. Cover the chili and simmer for 45 minutes. Season to taste 

Saturday: Loaded Mexican Rice

Sunday: Spaghetti

GF Sourdough Pumpkin Muffins

A friend sent me a recipe for sugar free pumpkin muffins. I really like to make sourdough, so we altered the recipe to use sourdough.

Ingredients
1 cup sourdough starter discard
1 can pureed pumpkin
1 tsp vanilla
1/2 cup chopped dates, soaked in water for about 20 minutes
2 TBS date water or if you want it sweeter add 2 TBS of maple syrup.
1 cup GF flour
1 cup Oat flour
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ginger
1/4 tsp salt

Top with and additional 1/4 cup soaked chopped dates and 1/4 cup pumpkin seeds

Mix wet ingredients and dry ingredients separately and then combine
bake at 350 for 30 minutes
It made 20 muffins

Menu 9/26-10/4

 Monday: Dinner with friends

Tuesday: Lentil Chili with Engine 2 corn muffins

Wednesday: Spaghetti Squash Lasagna

Thursday: Broccoli Vegan Mac and Cheese

Friday: Eggplant Minestrone Soup
We used vegan ground beef, added 3 cups of cannellini beans, a can of tomato sauce, 4 extra cups of broth, 2 jars of tomatoes, plus the fresh tomatoes and 2 tsp of Basil Salt. 

Saturday: Mexican over rice

Sunday: Spaghetti

Protein Bar

We made these for our protein bars

Ingredients:
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hemp seeds
1/8 cup sesame seeds
1/8 cup dried blueberries
8 medjool dates soaked for 20 minutes in water
1/4 cup cacao powder

Directions:
Toast the seeds and allow to cool
blend the seeds to a powder in a food processor
Drain the dates and add to the food processor
add the dried blueberries and cacao powder
line a Pyrex dish with parchment paper and press the dough into shape
Allow to set for at least an hour and cut into serving pieces

Basil Bloom Vinegar

 

Basil blossoms
White Vinegar

The easiest way to remember the ratio is 1 part basil blossoms to 3 parts vinegar. So if your jar is 1/3 full of basil blossoms, use 3 times that amount of vinegar.
Add your basil blossoms to a clean jar and cover completely with vinegar. Let it sit on your counter for 1 week, giving it a shake whenever you remember.
Strain the vinegar and set the blossoms aside.
Basil Blossom ‘Capers’
We are using the blossoms that have been soaking in our vinegar for the last week! To preserve the blossoms, gently rub them between your fingers and slide the little blossoms off into a clean bowl.
I ended up with about 1/3 cup of blossoms, so I added 1/2 tablespoon salt and transferred them to a clean jar. Fill the jar with half of your blossom vinegar and half water, making sure the blossoms are completely covered. Press out any air bubbles, seal, and store in the refrigerator.