Celine’s Thai Salad Dressing

Name: Celine's Thai Salad Dressing
Total time: 10 min
Yield: 12 servings
Ingredients: 1/2 cup Seasoned Rice Vinegar; 1/2 cup Gluten -Free Tamari; 1/2 cup Unsweetened Organic Almond Butter; 2 TBL Toasted Sesame oil; 2 TBL fresh ginger; 1 TBL chili sauce; 1 tsp Sea salt; spiralized zucchini; brocolli florets; soy beans; Hearts of Palm; Shredded Kale; cilantro; green onion

October 10th, 2019 Posted by Celine Ikeler Uncategorized 0 thoughts on “Celine’s Thai Salad Dressing”

Celine's Thai Salad Dressing

Prep Time

10 min

Servings

servings

Ingredients

Dressing

1/2 cup Seasoned Rice Vinegar
1/2 cup Gluten -Free Tamari
1/2 cup Unsweetened Organic Almond Butter
2 TBL Toasted Sesame oil
2 TBL fresh ginger
1 TBL chili sauce
1 tsp Sea salt

Salad

Prep Time

10 min

Servings

servings

Ingredients

Dressing

1/2 cup Seasoned Rice Vinegar
1/2 cup Gluten -Free Tamari
1/2 cup Unsweetened Organic Almond Butter
2 TBL Toasted Sesame oil
2 TBL fresh ginger
1 TBL chili sauce
1 tsp Sea salt

Salad

Instructions

add all ingredients to a mason jar. seal with lid and shake until combined
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 Celine Ikeler Uncategorized 0 thoughts on “Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach”

Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach

A perfect low carb - high protein meal or or side dish.

Course

Breakfast, Main Dish

Cuisine

Breakfast, FASTer Way Meals, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

30 min

Servings

slices

Ingredients

Tofu base

2 14oz pacakges Medium Firm Tofu
3 TBL Nutritional Yeast
3 TBL Gluten -Free Tamari or soy sauce
2 TBL Arrowroot Powder or corn starch
1 tsp ground tumeric
1 tsp ground onion powder
1 tsp Black Salt (Kala Nimak) buy this from an indian Market

Vegetables

1 Small diced onion
1 TBL Italian seasoning blend
2 Cups Frozen spinach
2 Oz Sun dried tomatoes Roughly chopped
1 Can Canned artichoke hearts Chopped
1/2 Bunch flat leaf parsley Finely shopped
1/4 Cup Vegan Parmesan cheese Follow your heart brand

Course

Breakfast, Main Dish

Cuisine

Breakfast, FASTer Way Meals, Gluten-Free, Vegan

Prep Time

20 min

Cook Time

30 min

Servings

slices

Ingredients

Tofu base

2 14oz pacakges Medium Firm Tofu
3 TBL Nutritional Yeast
3 TBL Gluten -Free Tamari or soy sauce
2 TBL Arrowroot Powder or corn starch
1 tsp ground tumeric
1 tsp ground onion powder
1 tsp Black Salt (Kala Nimak) buy this from an indian Market

Vegetables

1 Small diced onion
1 TBL Italian seasoning blend
2 Cups Frozen spinach
2 Oz Sun dried tomatoes Roughly chopped
1 Can Canned artichoke hearts Chopped
1/2 Bunch flat leaf parsley Finely shopped
1/4 Cup Vegan Parmesan cheese Follow your heart brand

Instructions

Preheat oven to 375. Spray an 8" x 12" casserole dish with olive or coconut oil spray.
Tofu filling: In a food processor combine the drained tofu with all six ingredients.
Blend until very smooth scraping down sides as you go.
Roughly chop sun dried tomatoes and artichoke hearts.
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.
In separate bowl combine vegetables with the blended tofu egg mixture.
Stir to gently combine. Add fresh chopped parsley.
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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Celine’s Thai Salad Dressing

Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach

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