Almost like Chicken but Not Quite

"Chicken" Tofu Nuggets
Got the original recipe at this website.

•1 block firm or extra-firm tofu, pressed
•1/3 cup rice milk
•2 tbsp mustard
•1 tsp onion powder
•1 tsp garlic powder
•1/2 tsp salt
•1/4 tsp black pepper
•1.5 tbsp nutritional yeast
•3/4 cup flaxseed meal (or bread crumbs)

1. In a wide bowl, whisk together the rice milk, mustard, nutritional yeast and spices until smooth. Place the flaxseed meal in a separate wide bowl.

2. Coat each piece of tofu with wet mixture first, then coat with crumbs.

3. These can be baked or fried until golden brown, I personally prefer to bake them at 350F for about 22-24 minutes, turning once.

Makes 2 servings of vegetarian tofu nuggets.

Kale Hemp Salad
Original recipe from Domestic Affair Blog.

The Salad:
1 large bunch kale, washed, thinly chopped, and dried
3 tbsp cider vinegar
1/2 tsp sea salt

Toss to distribute. The more you toss it the better! Then add:

The Dressing:
1/3 cup nutritional yeast
1/3 cup hemp seeds
1 tsp ground cumin
1 tsp ground cayenne pepper (original recipe called for coriander but I didn't have any)
2 tbsp olive oil
1 cup fresh sprouts (optional, I didn't use them)

Toss all ingredients together until well-distributed. Allow it to rest for a few minutes.

Makes 2-3 larger servings.

Enjoy!

Mmmmm ... Bread, well, Kind of

Gluten-free, sugar-free ... delicious!

Focaccia-Style Flaxseed Meal Bread

I altered this recipe but you can find the original here.

•1 cup flax seed meal
•1 cup gluten-free flour mix
•1 tbsp baking powder
•1 tsp salt
•1 tbsp artificial sweetener (OR Stevia would be a better option)
•2 eggs + 3 egg whites, beaten
•1/2 cup water
•1/3 cup canola oil




1. Preheat oven to 350 F.

2. Prepare pan (I used a brownie pan, about 9x9 inches) with parchment paper.

3. Mix dry ingredients well using a whisk.

4. In another small bowl mix water, oil and eggs well.  Add to dry mix and combine well.

5. Let batter set for 1 to 2 minutes to thicken up a bit.

6. Pour batter onto pan.  You will get a more even thickness if you spread it away from the center, in roughly a rectangle an inch or two from the sides of the pan.

7. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

8. Cool and cut into whatever size slices you want. You don't need a sharp knife, can use a spatula.

Then I made a veggie sandwich with it that included, vegan margarine, lettuce, portabello mushrooms, Dijon mustard, sunflower sprouts and an olive. Very good!