My Foodie Call | Dial in to your health. | Page 19

- Cashew Mayonnaise
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 7th
  Cashews and tofu. Who knew it could make an awesome mayo?
  
  Do you keep cashews in your kitchen? If the answer is no, then start. Remember my post on my top 10 kitchen staples??
  
  Well cashews need permanent residence in your cupboard. So versatile, especially when eating vegetarian, vegan or plant-based.
  
  This cashew mayo recipe in today’s post is from the China Study Cookbook. Great book to add to your collection. Whole food, plant-based recipes? What more could a girl want? And best of all is that when I browse through the pages, I pretty much have every ingredient. There is nothing worse than going through cookbooks and then realizing you can’t make the things in the cookbook because either you do not have them on hand, or you just do not know what the heck they are!
  
  Anyhow, back to the mayo. I was skeptical of this spread at first glance of the ingredient list. But you know what? It works. I’ll definitely be making it again.
  
  Green Garden Mayonnaise
  
  Instructions
  - 6 ounces firm silken tofu
  - 1/4 cup raw cashews
  - 2 tablespoons lemon juice
  - 1 teaspoon rice vinegar
  - 2 tablespoons apple cider vinegar
  - 1 teaspoon agave
  - 1/4 teaspoon sea salt
  - 1/2 teaspoon Dijon mustard
  Directions
  1. Blend all ingredients in a food processor until smooth.
  2. Store in a mason jar or covered bowl and refrigerate until ready to use.
  Homemade cashew mayo.
  Posted in Salads, Soups, and Sides
- Make friends with…Tofu.
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 5th
  If you have been following my blog for a while, you know that I use tofu A LOT. Yes, I am well aware that tofu is the punchline to EVERY vegetarian joke, but I think its mockery is unfair.
  
  Tofu is extremely versatile and extremely healthy.
  
  And as I have mentioned in the past, if you do not like tofu it is because it wasn’t prepared right.
  
  Tofu 101:
  
  Let’s talk about the different kinds of tofu, shall we??
  
  First off, you can use pretty much any kind of tofu in a recipe that might call for tofu. Tofus are somewhat interchangeable, HOWEVER the results will be a bit different. Texture, creaminess. I am okay with this because I have been eating tofu for years, but to the tofu newbie? Stick with what the recipe says. If it says silken tofu, use silken tofu! You do not want to have a bad tofu experience then never touch the stuff again, right?
  
  The Two Kinds of Tofu
  1. Silken or Soft tofu is what you want in smoothies, puddings, salad dressings. SOFT STUFF!
  Can be found refridgerated or also in the world foods section of your supermarket.
  
  Check out the picture. A smoothie on it. SOFT STUFF. CREAMY STUFF.
  
  Can also be found in with Asian goods. Doesn’t need to be refridgerated. Nice to have an option for road trips. Because we all bring tofu on road trips. Ha!
  
  Extra Firm or Firm Tofu is for you meat eaters that are using your tofu in place of chicken in your stir fry. This tofu hold up better than silken because it has less moisture.
  
  Check out the picture on this package. Kabobs. You can’t do that with silken tofu, surely it would crumble before you even finish putting it on the stick.
  
  Extra Firm Tofu also holds up its texture well even after being pressed. You do press your tofu, right??
  
  Why press your tofu????
  
  Newbies out there, listen up:
  
  If you press your tofu, it helps remove any excess moisture (from that tub of liquid it was just sitting in).
  
  If you press your tofu, it helps to improve texture (for all of you “tofu is too slimy” people out there).
  
  If you press your tofu it allows sauces and marinades to be reabsorbed (making your meal super awesome and swoon worthy).
  
  How do you press tofu?
  
  Easy.
  1. Grab a dinner plate.
  2. Put two paper towels down.
  3. Put your tofu block on the paper towels.
  4. Put two more paper towels on top.
  5. Add a pan or something heavy on top of the tofu/paper towel tower thing you’ve got going on.
  6. Walk away for 30+ minutes.
  7. Voila. Pressed tofu.
  Tofu rocks.
  Posted in Make friends with... | Tagged tofu
- Avocado Chocolate Pudding
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 4th
  Need avocado inspiration?
  
  Have a couple of avocados? My guess is that you could probably whip this up in less than 10 minutes. Don’t be afraid, avocados are an awesome ingredient to throw into many chocolatey baked goods.
  
  Except for this is a no-bake dessert.
  
  Which is why you can do this in less than 10 minutes. get on it.
  
  Avocado Chocolate Pudding
  
  Ingredients:
  - 2 ripe avocados
  - 1/2 cup unsweetened cocoa powder
  - 3/4 cup agave nectar
  - 2 Tbsp almond butter (or peanut butter)
  - 1 tsp pure vanilla extract
  Directions:
  
  Place all the ingredients in your food processor and process until smooth, stoping every so often to scrape the sides of the processing bowl when needed. Scoop into small bowls or ramekins. Can be eaten right away, but I think it tastes best when it is chilled for a few hours.
  
  You could also add a drop or two of peppermint extract if you want a minty pudding.
  Posted in Desserts, Snacks | Tagged avocado
- What I pack my kid.
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 3rd
  
  What I pack my kid.
  
  Do you have a child that hates sandwiches? I have a child that one day likes them, then hates them.
  
  Likes, hates. Likes, hates…..
  
  Deep sigh.
  
  How can you not like sandwiches?
  
  Here is an easy lunch that makes my kid happy, requires zero effort on my part, and doesn’t come in the forbidden yellow package (yes I am talking to you, gross Lunchables).
  
  No sandwich necessary.
  
  A closer look.
  
  Mini whole wheat bagel with Laughing Cow cheese wedge. Having three kids, I’ve learned that kids like to “spread things”. This cheese wedge ought to work.
  
  Fig Bar. Pretty self-explanatory.
  
  Balancing the meal with fruit. Not slicing into wedges. Call the apple police.
  
  Cherry tomatoes. These may or may not come back home. I never know with these babies. Depends on the day.
  
  Chocolate squares. The sweet treat. Interesting how these never come home un-eaten.
  
  Posted in What I pack my kid. | Tagged kids, lunch, school
- Spinach and “Sausage” Pizza Pockets (with whole wheat dough)
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 2nd
  You know those packaged pizza pockets? I used to eat them and yes, loved them. Despite how bad they were for me, I still have fond memories of those crusty things.
  
  Vegetarian Spinach and Vegan “Sausage” Pizza Pockets
  
  Here is a healthier version…pretty much homemade.
  
  Slight cheat. I cheated by using store-bought dough. Here is how this recipe unfolds…
  
  Your ingredients. Don’t like vegan cheese or sausage? Captain Obvious says, “Use regular.”
  
  Slice up your vegan sausage into quarters.
  
  Cook up with your spinach.
  
  Let your dough sit at room temperature, then roll it out.
  
  Cut into rectangles, squares, ovals…whatev…
  
  Layer your cheese, and sausage/spinach mixture on half.
  
  Fold dough on itself and seal the edges with the back of the fork.
  
  Line those whole-wheat puffy pillows up and bake. Warning: ***Your house will smell insane.***
  
  Finished product. Mine were a little overstuffed apparently.
  
  Vegetarian Spinach and Sausage Pizza Pockets
  
  Vegan Sausage and Spinach Pizza Pockets Ingredients
  - Coconut oil
  - 2 garlic cloves, minced (remember to leave your garlic alone for 10 minutes. Why?)
  - 14 oz Vegan sausage, sliced and quartered (I used Tofurkey brand)
  - 1- 6oz package baby spinach
  - 1 cup marinara sauce of choice
  - 2 packages whole wheat pizza dough
  - 1- 8 oz package mozzarella cheese
  Directions
  1. In a large skillet, heat a couple of tablespoons of your oil.
  2. Add minced garlic.
  3. Add sausage and cook over medium heat for 2-3 minutes.
  4. Add bag of spinach, adding water or vegetable broth if necessary. Cook for another 2 minutes, stirring the entire time until slightly wilted.
  5. Add marinara and stir. Turn off heat and set aside.
  6. Roll out one of the pizza doughs onto floured surface, in a rectangle shape.
  7. Cut into 6 rectangles.
  8. Sprinkle mozzarella cheese over half of each rectangle to within 1 in. of edges.
  9. Top mozzarella side with spinach/sausage mixture.
  10. Fold dough over filling and press edges with your fork to create a seal.
  11. Transfer all pizza pockets to a prepared baking sheet (I put parchment on mine)
  12. Repeat with 2nd whole wheat dough.
  13. Bake at 400° for 14-17 minutes or until lightly browned.
  The reason I used two packs of dough is because it was my intention to make a double batch and then freeze a few or even pack in school lunches.
  
  Never happened. They were gone.
  Posted in Meatless mealtime | Tagged spinach, vegetarian sausage, whole wheat dough
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