Sauteed Green Beans

Ohmygoodness!!! These beans are so amazing!!! I had no idea what I was going to make for dinner and I came across these crazy-fresh green beans!  I figured I would lightly sauté the beans but I had no idea what kind of sauce.  It's really all about the basics.  These were sauteed with some onion, garlic, salt, pepper, and extra virgin olive oil.

Ingredients:

• Fresh green beans
• 1/4 cup onion, chopped
• 3 large cloves of garlic, minced
• Extra Virgin Olive Oil
• Salt
• Pepper

I started a cast iron pan with olive oil, 1/4 cup chopped onion, and 3 large cloves of garlic.  Sauté the onions & garlic until the onions start to look translucent. Add the beans, salt and pepper (to taste). Sauté until piping hot and crunchy. Serve hot!

Asian Inspired Tofu Soup

I wanted something light yet wholesome for dinner and I didn't want to go grocery shopping.  So I started digging through the refrigerator and I came across a block of tofu and assorted vegetables that would make a decent soup.  I also had all the fixings for a flavorful broth.  The random assortment turned into Touch of Asian Tofu Soup!  It's really easy to make and you'll have a tasty dinner in about 30 minutes.  Serves 5.  Hope you enjoy!

Ingredients:

• 2 cups chopped cabbage
  
• 1 grated carrot
  
• 1 block of tofu, diced
  
• 1 stalk of celery, sliced
  
• 3 tbsps fresh chopped cilantro
  
• 3 tbsp fresh ginger, grated
  
• 1 tbsp sesame oil
  
• Olive oil
  
• 4 tbsps shoyu (soy sauce)
  
• 1 Rapunzel herb and salt bouillon cube
  
• 6 tbsps Chickenless Bouillon
  
• 6 cups water
  
• 1 tsp of sesame seeds

Chickenless Bouillon

1 1/2 C Nutritional yeast flakes
3 tbsp. onion powder
2 1/2 garlic powder
1 tbsp salt
1 tsp celery seed
2 1/2 tbsp Italian seasoning
2 tbsp dried parsley

Put all the ingredients, except parsley in a blender and make a fine powder. Stir in parsley.  Store in an airtight container.  Use about one tablespoon per cup of water.  Makes 32 portions.

Directions:

Take a seasoned iron skillet and pour enough olive oil to coat the bottom of the pan.  Turn the heat up to about medium-high and let the oil heat up, while you're waiting add half the ginger.

  Once the ginger looks slightly browned, add half the diced tofu.  Make the tofu in two batches, so it will evenly brown.  Once the tofu is done, set aside and move on the the soup.

Put the water to boil in a pot.  Add the 6 tbsps of Chickenless bouillon, the bouillon cube, shoyu (soy sauce).  Once the bouillon has dissolved, add the cabbage, celery, and carrots.  Turn heat down to medium.  Cook the vegetables for about 5 minutes then add the cilantro and tofu.  Let the soup simmer for about ten (10) minutes or until vegetables are tender.  Turn the heat off and add the tablespoon of sesame oil and the sesame seeds.  Serve immediately.

Tomato-Basil Salad with Mashed Potato Patties

The other night we had mashed potatoes and Greek salad for dinner.  The heat has been unbearable lately, so we wanted something simple and cool.  The greek salad was amazing.  I'll post the recipe & pictures soon.  The cool thing about mashed potatoes is you can turn the leftovers into something completely different.  Mix them into a bouillon to make a soup thicker, use them as a base with a little soy milk for a pot-pie.  The possibilities are endless.

What I did for lunch the next day was make mashed potato patties.  I added fresh chopped basil and minced garlic.  The patties are really simple to make.  Heat a cast iron skillet with Extra Virgin Olive Oil while you're making the patties.  Take a heaping tablespoon of mashed potatoes and shape the potatoes into patties in the palm of your hand.  Once the oil is heated place the patties in the pan and fry until golden brown on either side.  Serve hot.  I personally like to eat mine with a little natural salt and pepper.

I also make a very easy, very tasty salad to go with the potato patties.  

• Two tomatoes
• 4 tbsps fresh chopped basil
• natural salt
• black pepper

Cut the tomatoes into wedges, toss with the basil and some salt and pepper.  Serve immediately or chilled.

Greek Salad

I promised I'd post the recipe!  Here it is: Greek Salad!  Quick, easy & healthy!  What more could you ask for?

Ingredients:

1 red onion, but into bit sized pieces (can use white or sweet onions)

3 bell peppers (any color variety)

1 can black olives or half a jar of calamata olives

1 japanese cucumber, peeled & sliced

1/4 cup fresh, finely chopped herbs (cilantro, parsley, basil, mint, thyme, oregano, etc)

Dressing Ingredients:

1/4 cup red wine vinegar

3 tbsps extra virgin olive oil

1 tsp oregano, dried or fresh

Juice from half of one lemon

1 large or 2 small garlic cloves minced

Salt & pepper to taste

Mix all vegetables together in a large bowl.  Combine the red wine vinegar, lemon juice, extra virgin olive oil, oregano, garlic, salt and pepper in a small bowl on the side.  Whisk together, pour over vegetables, and toss together.  Serve with some crusty bread or falafel on pita bread. Serves around 6.  Enjoy!