Tofu Fajitas :)

I've never been a big fan of tofu, in fact last year we bought one package, tried it a couple ways and in the end, threw every last bit of it away. But after today's successful lunch I think I might actually kind of like the stuff! If you hate tofu, and don't even want to try it, you can cook these up with a couple portobello mushrooms, or add 1 cup of black beans to get some protein (it's actually pretty yummy!)
First things first- you need EXTRA firm tofu. and it's still an art to work with...

• This recipe serves 2-3
• Whole wheat tortillas (see my first blog below)
• 4 tbs olive oil (divided)
• Extra firm tofu (about half a box)
• 3 bell peppers-sliced (I like the colored ones best so I use one green, one red, one yellow)
• 1/2 or 1 whole onion (depending on how much you like onions)- SLICED
• Seasoning- I have an all natural southwest seasoning, but I can't find it any more, so below you'll find a recipe for a southwest seasoning, season at your discretion.
• 1 large avacado, or some homemade guacamole (optional)
• Salsa (optional) (Herdez is a daniel fast friendly brand as is tostitos I believe)

1. Heat 2 tbs olive oil over medium low heat
2. Slice your tofu into about 1/2 inch slices, then slice each slice into thirds.... ok, just slice it up however looks good to you... and fry it for a minute or so on each side sprinkling each side with seasoning (I use quite a bit of seasoning on the tofu as it's tasteless otherwise) remove the tofu and cover with foil to keep it ward while you cook your veggies.
3. Heat the remaining 2 tbs. olive oil over medium low heat again and toss in all the peppers and onions. Cook covered for about 5-7 minutes until tender crisp- stirring occasionally.
4. I just smashed up an avacado, I didn't even add salt or anything and it was great. You can prepare a quick guacamole using avacado, lemon juice, and salt.
5. Serve 'em up warm with fresh whole wheat tortillas :)

Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Mix it all together and store in an airtight container. Double or triple the recipe to have some on hand for tofu tacos, or whatever!

Black Bean Salad (or wraps) with creamy avacodo dressing :)

This salad is SUPER easy, SUPER tasty, and has protein! I made this salad on day one and I'll make it again for lunch today but as a wrap on whole wheat tortillas!

Serves: 2-3

• 3 cups baby spinach
• 1 cup cherry tomatoes (or chopped tomatoes)
• 1/2 cup mushrooms (sliced)
• 1/4 cup diced red onion 
• 1 cup drained black beans

Play with the veggies a little, add whatever you'd like, and take out what you don't.

Dressing: (yields 4 cups- if your not sure you'll love it cut the recipe in half just to try)

• 1/3 cup olive oil
• 1 clove garlic, minced
• 1/3 cup chopped fresh cilantro
• 2 avocados, peeled, seeded and cubed
• 1 large cucumber, peeled, seeded and cut into chunks
• 1/4 cup lemon juice
• salt and pepper to taste

Puree olive oil and garlic in blender until smooth, add remaining ingredients (and puree) reserving salt and pepper to add to taste.

Yummy Fruit Salad

Okay, I know- it's only day 3 and you're already tired of fresh fruit. But just give it a try- it really is pretty great!

1 cup of blueberries
1 cup of grapes- I used green, and I cut them all in half
2 cutie oranges- peeled, separated, and cut into thirds (mandarin oranges might work here, I didn't check the label)
1/2 cup pineapple chunks- Dole are daniel fast friendly
Organic unsweetened coconut (optional)
Sliced almonds (walnuts would be yummy instead)
2 bananas cubed
1 tbs apple juice concentrate

1. Mix all the fruits together, EXCEPT the bananas.
2. Add the coconut and nuts.
3. Toss the bananas and apple juice concentrate in a blender (or I use a magic bullet) and blend until smooth.
4. Drizzle the banana sauce over individual servings, or just mix it into the whole bowl.

*Make ahead directions: Complete through step 2 saving steps 3 and 4 for RIGHT before serving as the bananas will brown quickly.

This makes a great breakfast, or even dessert :)

Whole wheat flat breads

Okay so I decided a little late in the game to start posting every day my favorite recipe. I've been spending a lot of time in the kitchen experimenting on Daniel Fast friendly recipes, and you'll get to see the best one I come up with each day.

Today I'm going to kick it off with whole wheat flat bread. You can click on the link to find a great recipe, and I'll explain the variations I've been happy with.

Ingredients:

• 3 cups whole wheat flour
• 1 1/2 cups water
• 1 tablespoon extra virgin olive oil, cold pressed

Mix all ingredients to form a stiff dough. Moist enough to stay together but not too sticky to handle. 
Variation #1- the whole wheat tortilla- great with meatless or tofu fajitas, bean and rice burritos, etc.
Using the dough formed from the same ingredients form a few large balls. You'll want a floured surface to roll the dough out on and a heated cast iron skillet, or I use my electric skillet and it works just fine. Flour your hands and rolling pin and roll out each ball of dough as flat as you can, you may have to re-flour a few times to stop the stickyness. Toss the tortilla onto the heated skillet for about a minute or so on each side.
There you have it whole wheat tortillas. You can use these with meatless or tofu fajitas, bean burritos, or the like.


Variation #2- the whole wheat cracker- great with hummus!
There are a few ways to go about making crackers. I just roll the dough out as thin as I can and bake it at 350 on an oiled cookie sheet for about 30 minutes and then break the giant cracker into smaller pieces. You could shape each individual cracker and then bake if you prefer prettier crackers. Just remember the thicker your cracker the longer you cook it. I've let some get really hard without burning it so don't worry to much about overcooking. If your crackers are really thin they wont need as long to bake...

Variation #3- flat bread- great to snack on, eat as toast with apple butter, or make sandwiches (soynaise and soycheese anyone!)
The link is pretty explanitory on the bread... The only thing I do a little different if I have the time is knead the dough for about 10 minutes, and then cover with a damp towel and allow the dough to rest for about half an hour. This makes for a smoother bread. Remember that this bread doesn't rise AT ALL so bake it as thick as you want it to be for whatever you'll be making with it. I slice it up and make sandwiches with organic peanut butter and apple butter (like jelly but no additives). Yummy!