california hash

mmmmmmm.....

1/2 block smoked tofu cubed

8 grape tomatoes, sliced in half

1/4 avocado

1 portobello mushroom

1 potato, sliced thinly, then diced

1 tsp salt

1 tsp soy sauce

1) put potato in a hot cast iron pan (oiled). Toss for a few minutes until browned. add mushroom, tofu, salt and soy sauce, keep slinging, until mushrooms are cooked. 

2) put has in bowl, top with avocado and tomato, top with some tahini if desired. 

Japanese Hummus

I figure that Japan likes hummus... 

2 cups red (adzuki) beans

1/2 cup miso paste (yellow)

2 tbsp tamari 

juice of 2 limes

1/4 cup sesame oil

3 tbsp laver or dulse seaweed

blend in food processor( adding water as needed), enjoy!

In photo: served on multi-grin rice cracker with slice of avocado. would be good with cucumber also. 

Spelt Blueberry Ginger Muffins!

These are from "Vegan Brunch" They have candied ginger and BC blueberries in them... heaven with almond butter....

Banana-flax smoythie

This one reminds me of a muffin, kind of. 

2 tbsp ground Flax

1 frozen banana

1 serving banana flavor tofu dessert

1/2 tsp banana extract

1/2 tsp cinnamon

3/4 cup vanilla soy milk

3 ice cubes

put all ingredients in blender and blend. enjoy!

high protein potato salad

Well, since I have no more studying to do, I have been filling a lot of my free time with more training. We all know what that means: more eating. Protein is especially important when trying to increase muscle mass. This salad is a twist on an old summer standard, as it delivers a lot of the protein that regular potato salad may lack. Also a great way to use the extra baked potatoes form last weekend's BBQ. 

3 tbsp whole grain dijon mustard 

3 tbsp vegan mayo

1/2 tsp salt

2 tsp red wine vinegar

a few twists ground black pepper

2 baked potatoes, diced

7 scallions, thinly sliced

1/2 lb green beans, cut into inch pieces and flash boiled (3 minutes, then douse in cold water)

1 cup white kidney beans (cooked)

fresh dill to taste

mix together mustard, mayo, salt, vinegar and pepper. add other ingredients and stir. garnish with dill.  

greek Island hummus

1 clove garlic

10 kalmata olives

5 sun dried tomatoes

2 tsp capers

1 tbsp kelp granules

juice of 1 lemon

1 cup white kidney beans

2 cups chickpeas

1/4 cup tahini

1/4 cup olive oil

1 tsp salt

1/4 cup of water

process all ingredients. enjoy!

plum cherry smoythie

This is a great, cool summer treat. very refreshing.

1/2 frozen banana

juice of 1 orange

1 pack "dessert" tofu (original)

15 fresh cherries, pitted and halved

1 and a half frozen black plums

1/4 cup water

blend until smooth. Enjoy!