Monday, June 25, 2012

Homemade Chocolate Syrup

Ingredients

  • 1 1/2 cups water
  • 1 1/2 cups white sugar
  • 1 cup cocoa powder
  • 1 dash salt
  • 1 teaspoon vanilla extract

Directions

  1. Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Saturday, June 23, 2012

Tofu sloppy joes

Ingredients

    1. 1 (12 ounce) packages firm tofu
    2. 4 diced organic tomatoes
    3. 2-3 TBS chili powder
    4. 2 -3 garlic cloves, crushed
    5. 1/4 cup ketchup
    6. 2 TBS mustard
    7. 1 tsp brown sugar
    8. oil
    9. diced onions (optional)
    10. diced green peppers (optional)
  1. Directions

    1. Crumble the tofu to small bits (this can take a bit of time).
    2. Heat oil in frying pan and add tofu and chili powder 
    3. Cook on medium high heat until tofu is crispy.
    4. Add garlic and onion and cook 5-7 minutes.
    5. Add tomatoes, 
    6. a brown sugar and add ketchup
    7. and a dab of mustard and a drizzle of extra oil if you like.
    8. Let simmer, bubbling until sauce is thickened and tofu is tasty (about 30 minutes).
    9. Serve on whole wheat buns with salad and homemade fries.

Roasted Beet and Goat cheese Salad


4 large beets, quartered and  drizzled with olive oil, 

Roasted for 60 minutes at 400.


the Nuts:
1 cup walnut halves
2 tbsp maple syrup
1 tbs butter
2 tbsp brown sugar
dash of cinnamon
3/4 tsp sea salt
1/2 tsp paprika


For the Dressing:1/4 cup plain 0% Greek yogurt
2 tbsp maple syrup
juice of one lemon and a bit of zest
1/4 cup buttermilk
1 tbsp olive oil
1 clove garlic, grated or minced 
fresh cracked pepper and sea salt

Salad:
Spinach ( or whatever kind of greens you prefer)
goat’s cheese as much as you like
1/2 an avocado, cubed
the candied walnuts
the roasted beets
Sliced pear
beets 
and dressing
1. For the Beets: In a roasting dish, toss the quartered beets unpeeled  with the oil. Bake at 400°F for 60 minutes or until the flesh gives easily when pierced with a small knife.
2. Remove from oven and cool to room temperature. Skins can now be easily removed. Cut beets into bite size pieces and set aside.
3. For the Nuts: Preheat oven to 375°F. In a small saucepan, melt the butter. Stir in the sugar, cinnamon, salt, paprika and maple syrup. Bring to a simmer and cook for  three minutes.4. Add the walnuts and stir to coat. Cook for another three minutes.5. Transfer the nuts to a baking sheet, Bake for 10 minutes.
6. Cool and break apart (as it cools over 30 minutes).