Even people who don’t think they will like tofu will like this – the secret is using extra firm tofu which has a dense, not mushy texture, and mixing it with flavorful ingredients so you have the texture of the scrambled egg, but the flavor of a wonderful Mexican breakfast. You won’t taste the tofu – you’ll just feel the heartiness of a scrambled egg Mexican breakfast – even the torn tortillas are mixed in, so it’s very hearty and satisfying.
You can add hot sauce to give it a kick but it’s flavorful even without it. The squeeze of lime before serving gives it an authentic flavor and adds some delicious and healthy citrus to your meal.
It contains at least 13 antioxidants and syringic acid, linked with regulating blood sugar levels. It’s also rich in Vitamins A, K and C. (source: www.WHFoods.com). This recipe is based on a comfort food soup from my childhood. It’s especially comforting in the cold weather months, but enjoy it any time of year when you want a hearty and nutritious meal.
It’s easy when you start your day with a delicious smoothie. With 22.7 grams of fiber, this rich and delicious breakfast will leave you feeling full, satisfied and confident about starting your day in a healthy way. Use a frozen banana to make it cold and refreshing.
It’s a sesame seed-covered warm loaf of awesomeness, filled with a savory fennel-infused swirl that brings me back to my childhood. Everyone who has had the original recipe has raved about it.
But I wondered if I could duplicate it vegan-style. The people at Field Roast have made that possible. They’ve created an Italian sausage that tastes just like the one my mom used to make her signature dish. There are a lot of imitation meats out there and I don’t usually use them in my recipes, but Field Roast’s product is exceptional. It’s about as authentic tasting as it gets. I didn’t have to add any additional spices to this sausage because it tasted exactly like my mother’s. Since I am 100 percent Italian, I do feel like a bit of an authority on the subject! I’m just thrilled that no piggies were harmed in the making of this “pork” bread.
My twin sister helped me give the original recipe a makeover since she has made it multiple times. She told me the secret was letting the dough rise twice and she was right. The new version tastes exactly like the real thing. My girlfriend walked into my house just after I took it out of the oven. She grabbed a wedge of the bread, dunked it in the marinara sauce and gave me a look that let me know it was fab-u-lous! She said she would have never guessed it was vegan.
So, now it’s yours to enjoy. It takes a little bit of time to create because I did make the dough from scratch. You can purchase pre-made pizza dough to make this easier, but if you don’t have access to it, here’s the old-school way of making it. .Enjoy!
Many people find themselves uninspired when constructing a salad and no wonder. They usually throw some iceberg lettuce in a bowl, add some tomatoes and a cucumber and call it a salad.
Once you learn a framework for making a great salad, you’ll never find them boring again. I eat my salad right out of the salad bowl because it’s big–and it’s meant to be. This is an eight-ingredient power-house meal that will leave you feeling full and satisfied every time.
If you just want it as a side dish, it will feed four to six people. Even though the ways to make this salad are infinite, you don’t have to memorize a huge list of ingredient list – just remember this little rhyme which includes the categories to include for the perfect, nutrient-dense power salad: