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Celine’s Thai Salad Dressing

October 10th, 2019 Posted by Uncategorized 0 thoughts on “Celine’s Thai Salad Dressing”
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Celine's Thai Salad Dressing
Instructions
  1. add all ingredients to a mason jar. seal with lid and shake until combined
  2. Make a salad with the ingredients I've highlighted or use your favorite crunchy veggies. Pour 1 TBL of dressing for every cup of salad and let it sit tossed together, for about 20 minutes to marinate a bit . Garnish with fresh chopped cilantro before eating! Enjoy
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Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach

July 7th, 2019 Posted by Uncategorized 0 thoughts on “Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach”

 

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Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach
A perfect low carb - high protein meal or or side dish.
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Prep Time 20 min
Cook Time 30 min
Servings
slices
Ingredients
Tofu base
Vegetables
Instructions
  1. Preheat oven to 375. Spray an 8" x 12" casserole dish with olive or coconut oil spray.
  2. Tofu filling: In a food processor combine the drained tofu with all six ingredients.
  3. Blend until very smooth scraping down sides as you go.
  4. Roughly chop sun dried tomatoes and artichoke hearts.
  5. In a medium fry and pan sauté onions until soft and golden. About 15 minutes so they have a chance to caramelize and get some great flavor going. Add the chopped spinach and artichokes and sun-dried tomatoes with Italian seasoning. Heat together about two minutes.
  6. In separate bowl combine vegetables with the blended tofu egg mixture.
  7. Stir to gently combine. Add fresh chopped parsley.
  8. Pour into greased casserole dish. Sprinkle with Vegan Parmesan. Bake at 375 for 30 minutes until golden brown on the top and center is solid. Allow to sit about 15 minutes before cutting.
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