Tofu Tacos

I know you all have done a Taco Night
Change it up every now and then or make a forever change

A Smart Food Swap was mentioned in an earlier Blog
So we had to try it out
It was a WINNER in our house
No Taco Flavored Tofu was left over (Big Smile)



Ingredients:
We used a prepackaged Taco Seasoning Mix
1 Package of Extra Firm Tofu, Pressed it ourselves for about 2 hours
3 Roma tomatoes, dices
1/2 white onion, diced
sharp cheese, grated
Lettuce, shredded
3 carrots, shaved into ribbons
1 avocado, peeled and thinly sliced
1 Tbsp lemon juice
Corn tortilla shells, Hard or Soft

Salsa if you like
hot sauce if you like

Directions:
Pressing Tofu: Open package discard water. We replaced plastic film
and placed a 12oz can on top and put back into the refrigerator
while we went to pick up the kids.



Prepare the other toppings when you get back leave the lettuce for last.
Chop Lettuce With A Plastic Lettuce Knife to prevent Discoloration
When preparing the avocado toss in the lemon juice to prevent browning.

Tofu crumbles: discard water from pressed tofu. Place on a cutting board
and crumble with a fork (Easy)

Then prepare Tofu in a pan with just a touch (2 tsp) of oil to sizzle
(I used bacon grease)and flavor. Then to Taco Seasoning Directions on the package.
No need to drain oil, I did add only half the water directed on the package.

We served with Cuban Style Black Beans & Rice
Cook on Med Heat
We had about 1 c leftover cooked white rice
we added 1 can refried black beans and mixed in about 1/2 c water
Watch this don't let it get away this will burn to bottom of pan.
stirred until smooth and put in 1 1/2 Tbsp Garlic powder.
Let it heat through. Fast & Easy a great side for Tacos.



This recipe and more will be in our <i>Upcoming Cookbook

Your family will love it and you'll love the fact you're Feeding Them a Healthier Meal
Look up more Tofu Exchanges it's an amazing food.

Raw Vegan Carrot Soup

Kill that Cold with Raw Vegan Carrot Soup

Ingredients (These are approximations. Adjust to your tastes)

2-3 cups almost boiling water
3 tbs olive oil
3 carrots
1 stalk celery
half an onion
2 cloves garlic
an inch of ginger
couple dashes of tamari
1 tbs miso
½ tsp coriander
½ tsp cumin
½ tsp turmeric
½ tsp nutmeg
½ tsp cinnamon
½ tsp pepper

Directions

Now hold on to your hats. This is complicated ! Put all ingredients in the Vitamix and blend on high until smooth. Instant cold busting soup!
If you don’t have a high powered blender you’re out of luck. Just kidding. Simply boil your carrots and celery until tender and add all the ingredients into the blender and blitz until smooth. The important thing is to get the onion, garlic and ginger in the soup raw to maximize its effectiveness.
Bon Appétit !

Via @EcoPassport on Twitter

Carrots "Fantastique"

This came from our Oldies Recipe Box.
I'm sure it's from the 1970's or early 1980's
(Due to the specificity of the Sweet'n'Low product use)

Carrots "Fantastique"

Ingredients:

2 sm. cans tomato sauce
1 Tbsp. mustard
2 Tbsp. Worcestershire sauce
salt
pepper
8 pkgs. sweet 'n' low
1 lb. can of sliced carrots
2 Tbsp. dry onion flakes


Directions:

MIX all ingredients.
Refrigerate.
Eat in reasonable amounts, with food, or as a snack.