Miso Tahini Dressing

I have a confession to make. I've been reading about miso paste on the blogosphere for the past couple of years and I guess I was too intimidated to try it. I eventually picked some up at Whole Foods, placed it in my fridge, and there it sat for two months. Lucky for me, it lasts forever because I finally had the urge to try it out today! This dressing is creamy, slightly sweet and totally delicious! It's by far one the best dressings that I have ever made.

Miso Tahini Dressing
2 T miso paste
2 T tahini
2 T honey
2 T vegetable broth
1 T rice vinegar
1 t diced white onion

1. Place all ingredients in blender, blend until smooth.
2. Serve over your favorite salad. Also good as a dip for tofu. Or anything really.

Crunchy Asian Slaw (Gluten Free)

This is one of our favorite recipes...made a huge batch yesterday and then proceeded to eat it for lunch, dinner and then lunch again. I don't really recommend eating an entire head of cabbage in such a short period of time, but hey, it's hard to stop shoveling it into your face once you start. It's that good. 

Crunchy Asian Slaw
1 head of cabbage, shredded
4 carrots, shredded
1/4 c green onions, diced
1/4 c peanuts, chopped

Asian Dressing (adapted from Edible Perspective)
1/3 c toasted sesame oil
2 t honey
4 t tamari
2 T rice vinegar
2 T tahini
2 cloves garlic
2 T brown sugar

1. Place all dressing ingredients in food processor, process  until smooth. 
2. Mix dressing with slaw ingredients in large bowl. 
3. Top with additional green onions, peanuts and sriracha.  (optional)

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce (Vegan)

A (major meat lover and despising of most things soy) truly dislikes tempeh, tofu and bell peppers...the main ingredients of this recipe. So when he tried it and loved it, I knew it was a keeper. The words "I love tofu sauce!" were said, although I won't be surprised if he denies all memory of that conversation later. Gotta keep his street cred!

Mini Tempeh Cakes w/ Roasted Red Pepper Sauce

8 ounces tempeh
1/4 c jarred roasted red pepper
1/4 c cilantro
3 garlic cloves
1 tsp agave nectar
1 tsp soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 c panko
olive oil for pan frying

1. Process all ingredients except panko and olive oil  in food processor until mixture sticks together and begins to form a ball.
2. Using a tablespoon, form into balls and flatten into patties.
3. Cover each patty in panko, pressing down slightly so panko sticks.
4. Pan fry over medium heat for 2-3 minutes per side or until golden brown.
5. Top with sauce and serve!

Roasted Pepper Sauce
1/4 block of firm tofu
1/4 c jarred roasted red pepper
2 T cilantro
1 tsp sugar or agave
1 tsp salt

1. Process all ingredients in food processor until smooth and creamy. You may need to add a little water if it is to thick.

Tropical Protein Pancakes

This weekend was amazing, probably my favorite of 2013. Family, friends, the beach and BBQ'in. A girl can't ask for more! Oh, and these pancakes. These pancakes are killer. 

Tropical Protein Pancakes 

2 servings

4 eggs

2 bananas

1/2 c canned crushed pineapple

1/3 c shredded coconut

1 scoop unsweetened vanilla protein powder

1/c tsp vanilla extract

1/8 tsp baking powder

pinch of salt

1. Combine all ingredients in food processor until the batter has a smooth consistency. 

2. Cook pancakes in a non-stick skillet over medium heat. They usually take about 2-3 minutes on each side. 

3. Top with leftover pineapple and coconut and serve. Easy Peasy!!!

Cauliflower Fried "Rice"

This stuff is really freaking delicious and mirrors the flavors of unhealthy fried rice pretty well. Bonus, makes great leftovers because it was even better the next day. 

Makes 4 servings

1 head cauliflower

2 carrots

1/2 c frozen peas

1 tbs vegetable oil

1 tbs butter

2 tbs soy sauce

1 tsp  sesame oil

1 tsp salt

1 tsp garlic powder

1/2 tsp pepper

Pulse cauliflower and carrots in food processor until it looks like it  has a rice-like texture. You may have to split the cauliflower into 2-3 batches so it doesn't over process. Really doesn't take long though, only a few seconds to get the right texture. 

Melt butter and add vegetable oil to a large skillet. Add cauliflower and carrots, saute until cooked through and cauliflower is slightly golden brown. Add peas and remaining ingredients, saute another 5 minutes. 

Serve. Mine was doused in Sriracha, but that's optional. Just how I roll. 

Cheesy Baked Brussel Sprouts

Preheat oven to 350 degrees

10 oz shaved brussel sprouts
1/c diced onions
2 tbsp olive oil
1 c ricotta cheese (regular or skim will work)
1 egg
3 tbsp parmesan cheese
2 tbsp 2% milk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

4 slices provolone cheese

Saute onions and brussel sprouts in olive oil until slightly browned. Season with garlic powder, salt and pepper. Remove from heat.

Mix ricotta, parmesan, egg and milk in 9 x 9 greased baking dish.  Once brussel sprouts have cooled slightly, add to cheese mixture and mix thoroughly. Top with provolone slices and bake for 20 minutes or until the top is brown and bubbly.

Three Cheese Vinaigrette

1/3 c olive oil
1/4 c white balsamic vinegar
1/4 c romano and parmesan cheese blend
1 slice lite provolone
3 roasted garlic cloves
1/2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Water to thin out as desired

Blend all ingredients in food processor.

Roasted Garlic Cauliflower Puree

Rich, creamy and seemingly decadent!

1large head of cauliflower

1 roasted garlic bulb, cloves removed

¼ c cream cheese

Salt and pepper to taste

2 Tbs chives, finely chopped (optional)

Steam cauliflower until easy to spear with a fork. Add all ingredients to food processor and process for approximately 2 minutes, scraping the sides of the processor as needed. Cauliflower should be a smooth consistency. Top with chives and try not to eat the whole recipe in one sitting!