Uncategorized Vegan

Garden Veggie Burritos | Tofu Vegetable Stir-fry | Pineapple Banana Ice Cream

Tofu veggie stir fry

Directions: Cut the firm tofu into 1/2 inch cubes marinate it in a bowl with soy sauce, siracha, nutmeg, garlic powder, turmeric and basil sauce (bought pre-packed from the market) mix up and marinate overnight in the fridge.

The next day, boil brown rice with olive oil or coconut oil. When nearly soft add rosemary, garlic powder, thyme and ground pepper to season it.

Put the marinated tofu in a pan with a little water and cook it until it’s golden brown and firm, then put to the side.

Cut up the celery, onion, carrot, green pepper and garlic. Put it in a wok to fry with a little water and add numeric, garlic powder, turmeric, a little nutmeg, thyme, rosemary, siracha, soy sauce, black and red pepper and a little parsley. Cook for about 10 minutes or until a bit soft but still a bit crunchy add the tofu and cook together for 3-5 minutes.

Serve over brown rice.

Ingredients:

One 14-ounce block extra-firm tofu

3 celery stalks, cut thinly

half of Spanish onion

6 garlic cloves

2 tablespoons of low-sodium soy sauce

1 tablespoon Sriracha

1 tablespoon tumeric

1 tablespoon garlic powder

1 tablespoon Thyme

1 tablespoon ground pepper

1/2 tablespoon nutmeg

1/2 tablespoon parsley

1/2 tablespoon of red and black pepper

Basil sauce 1 package

4 cups of cooked brown rice for serving

Garden Veggie Burrito

Directions: Boil brown rice until soft and add rosemary, thyme, garlic powder and black pepper. Boil the kidney beans until soft and set aside.

Cut the green, red and yellow pepper and onion into medium slivers. Cook until brown on the edges but still a bit crispy and season with thyme, cajun seasoning, a bit of siracha and ground pepper and set aside.

Dice up the tomatoes  and  chop the cilantro and mix it together with some parsley on top. Chop up the lettuce and add black pepper on top.

Take the tortillas and warm them on a pan for 30 seconds or until golden on both sides.

Put the tortillas on a plate, add the rice, beans, peppers, onions, lettuce, tomatoes with cilantro on top. Add some siracha on top for taste.

Ingredients:
4 cups of brown rice
15 ounce of kidney beans
1 green pepper
1 yellow pepper
1 red pepper
half of spanish onion
3 tomatoes
6 stems of cilantro
4 stems of romaine lettuce
6 wheat tortillas
1 tablespoon thyme
1 tablespoon siracha
1 tablespoon groundkeeper
1/2 tablespoon parsley
1 tablespoon rosemary
1 tablespoon garlic powder
1 tablespoon ground pepper
1 tablespoon cajun seasoning

(add more or less based on your personal taste.)

Voila! Fresh, light, tasty and filling. Bon appetite and enjoy!

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