Tag Archives: Salad

Recipe Time: Easiest Crispy Fried Tofu Ever.

17 Aug

Fried tofu is simple and amazing yet finding the perfect recipe seems to be a bit tricky. This recipe skips all the drama and takes us to the point, crispy tofu. For best results use extra firm tofu and press it for 15-30 minutes before cooking. I pressed for 30 minutes between plates and was good to go. If you like your tofu firm through out or if you are picky with your tofu (as I am) then cut the pieces even smaller than suggested and take it from there. This recipe is for a whole block of tofu but unless you have a few kids to feed, you will have plenty of left overs to make an easy stir fry or some veggie fried rice the next day. You can even eat it cold because yes, it is that good πŸ™‚

Easiest Crispy Fried Tofu Ever.


–Β  1 Block Extra Firm Organic Tofu.

–Β  4 Tablespoons Of Flour.

–Β  4 Tablespoons Of Planko Bread Crumbs.

– 3 Teaspoons Of Garlic Powder.

– 1/2 Teaspoon Of Salt.

– 1 Teaspoon Of Pepper.

– 4 Tablespoons Of Olive Oil.


– Press Your Tofu As Recommended Above And The Cut Into 1/2 in. Cubes.

– In A Bowl Combine Cut Tofu And All Ingredients Except The Oil.

– Toss To Coat Tofu With The Mixture. You Can Also Toss It All In A Ziplock Bag And Shake It. You Want The Tofu Coated Well.

– Heat The Oil On Medium Heat In A Large Skillet, Add The Tofu And Cook For About 6-8 Minutes Until Light Brown And Crispy.



Trader Ming’s Ginger Peanut Noodle Salad.

30 Jul

While shopping at Trader Joe’s last week, I came across a ready-to-eat meal of Ginger Peanut Noodle Salad. Being that I am obsessed with all noodles in the sesame, ginger and peanut realm, I knew this would be right down my alley. It’s a very simple and basic recipe, it’s just some spaghetti with soy sauce, rice vinegar and peanuts, it’s a bit high in sodium because of the soy sauce, other than that there is no salt added. These noodles can either be eaten cold or warm, I opted to keep them cold cuz I think these types of noodles are better cold. They always seem more flavorful, but that could just be me.

The package is 10 ounces and is the perfect thing to eat as lunch on the go. High in protein, 11 grams and offering up 3 grams of fiber, this noodle salad is all natural with no preservatives. You can add some tofu to this to up the protein content even more, chop some fresh scallions over it or even serve it as a side dish. Anyway you eat it, I am sure you will like it cuz it is simple and good. Nothing crazy, nothing fancy and sometimes that is all one needs πŸ™‚

Restaurant Review: Pomegranate Cafe.

7 Apr

The Pomegranate Cafe is an adorable, mother and daughter run joint located in the Phoenix, Arizona area. This establishment offers a little bit of everything from fresh pressed juices and elixirs to delicious shakes, salads and wraps. They serve brunch, lunch and dinner and are only closed on Mondays.

My personal experience at Pomegranate Cafe was overwhelmingly positive. First off, the place is laid back, clean, open and welcoming. It is an easy place to have a quick bite orΒ  a good place to sit and read the paper over a fresh pressed juice. The employees are all friendly and seem to be enjoying their job, this is ultimately reflected in the service they provide, which is top notch. Now when it comes to the food, Pomegranate Cafe does not disappoint. I tried several things while visiting and liked them all, a salad, a wrap and an amazing mint chocolate vegan shake to boot.

Pomegranate Cafe is a vegan restaurant but they do offer some things in vegetarian form if you ask. They offer lots of raw and gluten-free options and even if something is not gluten-free just ask and they maybe able to make it happen. And last but not least they use local, organic produce to create their amazingly healthy dishes. This place is the real deal, real food made with love πŸ™‚

Pomegranate Cafe. 4025 E. Chandler Blvd. Suite 28. Phoenix, Arizona. 85048. (480) 706-7472. Open Tuesday-Friday 8am-7pm, Saturday and Sunday 8am-5pm. Closed Mondays.

pomegranatecafe.com Pomegranate Cafe Homepage.
Pomegranate Cafe on Urbanspoon

Recipe Time: Asian Cabbage Salad With Peanut Butter Dressing.

26 May
Cabbage Salad

This Salad Is Easy To Make And A Great Dish For A BBQ.

This Asian inspired salad packs a crunch and is the perfect summer salad. Easy to make,this salad requires an hour of refrigeration time to ‘marinate’ before it is served. This recipe serves 6 people and is vegan. I found this recipe in a magazine and the woman who made it us is named Cynthia Butler and she is from Houston, Texas. Gotta give credit where credit is due πŸ™‚

Asian Cabbage Salad With Peanut Butter Dressing.


– Peanut Butter Dressing. See Recipe Below.

-6 Cups Of Packaged Shredded Cabbage With Carrot aka Coleslaw Mix.

– 1 Cup Fresh Sugar Snap Peas, Trimmed And Thinly Sliced Lengthwise.

– 1/2 Cup Coarsely Shredded peeled Jicama.

– 1/4 Cup Thinly Sliced Green Onions.

– 1/4 Cup Sliced Almonds, Toasted.


– Prepare peanut butter dressing.

– Toss shredded cabbage, peas, jicama and green onions with the dressing. Cover and chill for 30 to 60 minutes.

– Just before serving, sprinkle with toasted almonds and cilantro.

Peanut Butter Dressing.


– 1/3 Cup Peanut Butter.

– 1 Teaspoon Curry Powder.

– 1/2 Teaspoon Sea Salt.

– 1/2 Teaspoon Of Garlic Powder.

– 1/2 Teaspoon Of Ground Ginger.

– 1/3 Cup Of Water.

– 2 Tablespoons Of Lemon Juice.

– 2 Tablespoons Of Olive Oil.

Directions For Peanut Butter Dressing:

– In a large bowl combine 1/3 cup of peanut butter, 1 teaspoon of curry powder, 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ground ginger.

– Gradually whisk in 1/3 cup of water, 2 tablespoons of lemon juice and 2 tablespoons of olive oil until smooth.


Recipe Time: Moroccan Bean Salad.

31 Oct
Description unavailable

Black Soybeans Are The Base Of This Easy To Make Dish.

This high fiber, low calorie meal will be ready in under a half hour. Soybeans are a great source of protein and are known to help reduce belly fat. You can serve this dish hot or cold and serve it atop quinoa or brown rice if you are looking to add some more carbs.

Moroccan Bean Salad.

1 15oz can of black soybeans

1 lemon cut into wedges

1 lime cut into wedges

1 red chili chopped

12 cherry tomatoes cut in half

1 bunch of mint rinsed and torn

Rinse beans and place them in a large mixing bowl, squeeze lemon and lime onto beans. Cut the skin off of the lemon and lime and toss the flesh onto the beans. Add chili, tomatoes and mint.

Makes 2 servings and has 100 calories per serving, 4 grams of fat, 6 grams of fiber and 4 grams of protein.

http://www.dummies.com/how-to/content/lowcarb-black-soybeans.html All About Black Soybeans

Recipe Time: ‘Vegetarian Friendly’ Green Goddess Dip and Homemade Pita Chips.

15 Sep
green goddess dip

Green Goddess Dip With Raw Veggies.

I was only introduced to Green Goddess Dip in 2004. Yes 2004, which is crazy because this dip was super popular in like 1974. In my pre-vegetarian days I was visiting a dear friend of mine in Florida and we cooked up a storm those two weeks. Everything from baked potatoes to peaches on the grill to spicy chicken breasts and caramel flan. We had a great time and we ate like queens. On my second night there, we were looking for some quick nosh and she pulled out this super 70’s looking bottle of Green Goddess Dressing. I was like ‘What the hell is that?” I mean after all.. it was bright green and I had never seen it before. I will never forget the look on her face as she asked me ‘YOU HAVE NEVER HAD GREEN GODDESS BEFORE???” ‘No.’ But that response from her assured me that I was missing out on something special. So I tried it. I loved it. It fell somewhere between a ranch (one of my favorites) and a creamy Italian. I haven’t seen it since then, but have always thought about it. So, low and behold, this month in one of the ten million magazines we get there is a recipe for GREEN GODDESS DIP!!!! It sounds like a great outline for this dip, but I did some more research and found some ways to make it healthier and tastier.

The original Green Goddess recipe calls for anchovies, mayonnaise and sour cream which is not a healthy start. Instead I have made the base of this recipe avocado and fat free Greek yogurt. You can feel free to replace the Greek yogurt with fat free sour cream, but Greek yogurt has way more protein and that will help fill you up. Avocados are great for dips like this, high in fiber and rich good fats. They blend well and are filling. This dip is great served with raw or lightly steamed veggies and pita chips. I have included a recipe for homemade pita chips also in case you’re feeling adventurous πŸ˜‰ This is an easy appetizer to make if you are entertaining people or going to party where you’re bringing your own dish. The whole mess from dip to pita can be done in about a half hour.

Healthy Vegetarian Green Goddess Dip:

1 cup fat free Greek yogurt

2 cups chopped avocado (about 2-3 small avocados)

1/4 cup fresh lemon juice

1/4 cup white wine vineager

2/3 cup freshly chopped chives

1/2 freshly chopped parsely

1 small shallot

Sea Salt

Put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, shallot and salt to taste all in blender or food processor and puree until creamy. Stir in most of remaining chives and leave some as garnish.

Homemade Pita Chips With A Kick:

3 6 inch whole wheat pitas

2tsp Canola Oil

2tsp Cumin

2tsp Chili Powder

Sea Salt

Preheat oven to 350. Cut each pita into 8 wedges and brush with oil. Sprinkle cumin, chili powder and sea salt all to taste.

Bake for 6-8 minutes or until edges start to brown. Turn off the oven and let chips sit for 15 minutes until crispy.

Find YOUR inner goddess πŸ˜‰

pita chips

Baked Pita Chips.

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