Sentences with phrase «cup organic tofu»

Not exact matches

1 1/2 cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2 cups Florida Crystals (organic) 4 tablespoons organic vanilla extract 2 teaspoons ground organic nutmeg 1/2 cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of organic canned pumpkin

1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)

1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water

Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu, sliced 1/2 -LSB-...]

8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2 cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan cheese

Tofu Scramble with Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale leTofu Scramble with Mushrooms and Kale Recipe 1 package (12 - ounces) tub - style extra firm organic tofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale letofu 1 tablespoon olive oil 1 shallot, chopped 1 package (8 - to 10 - ounces) fresh crimini mushrooms, sliced 1 1/2 teaspoons ras el hanout Moroccan seasoning 1/2 teaspoon fine sea salt 1 cup chopped fresh kale leaves

RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream

8 oz firm organic tofu 1 cup chopped leek tops 1 handful sunflower sprouts 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon coriander 4 dried black mushrooms, soaked in hot water water

12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice

Ingredients: 1 Tbsp olive oil 1 tsp ginger, minsed 1 clove garlic, minced 6 cups baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu, sliced 1/2 Tbsp tamari 1 Tbsp gluten - free oyster sauce or extra tamari Crushed red pepper (optional) Cooked quinoa or brown rice (optional)

14 oz extra firm sprouted tofu 3 tbsp natural peanut butter 2 tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash of ground cinnamon 1 tbsp organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste

One 14 oz block extra firm tofu 1/2 cup thinly sliced red onion 1/2 cup sliced green onions 3 cloves garlic, minced 1 Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup organic sugar 1/4 cup mirin 2 Tablespoons rice vinegar 1 teaspoon black pepper 1 teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat oil, for grilling

1 large organic peach, peeled, pitted, and cut into cubes 1 small organic avocado, peeled, pitted, and cut into cubes 1/4 cup (2oz) organic tofu, cubed

Firm tofu (15 - 16 ounces) 1 onion, diced 8 ounces of frozen spinach (1 cup tightly packed fresh spinach) 1 large Roma tomato, diced 2 teaspoons organic canola oil (optional) salt and pepper to taste (optional) Preheat oven to 350oF.

2 stalks celery, chopped 1/2 onion, chopped 2 cloves garlic, minced or pressed 10 ounces firm tofu, drained 1/4 cup walnuts, finely ground 1 1/2 cups cooked brown lentils 1 1/4 cups quick - cooking gluten - free oats 3 tablespoons Bragg's Liquid Aminos 2 tablespoons organic ketchup (avoid Heinz or other big name brands because of high fructose corn syrup and GMOs) 1 tablespoon Dijon mustard 2 teaspoons dried parsley 1/2 teaspoon each thyme, sage, and rosemary Organic Ketchup, to taste

1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water

Ingredients: Seasoned Baked Tofu Strips 1 package extra firm tofu, preferably organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrTofu Strips 1 package extra firm tofu, preferably organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrtofu, preferably organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrees.