It is bluuuuuueberry time! Fresh berries all day every day! I have already frozen my share of the local love so I can pull from my freezer all winter. I throw them in smoothies, pancakes and baked goods. This smoothie is super delicious with or without the Maqui.
Blueberry Maqui Berry Power Smoothie
1c nut milk, or other non-dairy milk
1T hemp seeds
1t raw agave or raw local honey
1c blueberries (fresh or frozen)
2T Maqui Berry Powder
1T chia seeds
1 scoop vegan protein powder
blend all ingredients together except the ice and process until smooth- taste and adjust if needed
add the ice and blend just until smooth.
This is one my most favorite ways of preparing tofu- it is even more delicious cold. Use it as is, with a side of greens and quinoa or brown rice or how I made it tonight, sliced and served over Thai Basil Pesto Soba with fresh baby Spinach. I would double up on the amount you make if you want to have any left over for the next day! You can season the oil in all kinds of ways imaginable, from curry, to lemon pepper, to super spicy jerk rub.
Simple Grilled Tofu
1 pound extra firm tofu
2T Extra Virgin Olive Oil
1 large clove garlic, smashed and minced
1/2t pink salt
Heat up the grill or grill pan.
Prepare the tofu:
Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.
Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.
In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil – I use a silicone pastry brush to paint the oil on, oil and set aside.
Over high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-8 minutes. The slices should easily flip and have gorgeous markings. Once flipped, continue to grill for another 5-6 minutes.
3 slices toast- made into breadcrumbs or 1-1/2c loosely packed breadcrumbs
1 medium onion, minced
1/4c nutritional yeast
1/4c extra virgin olive oil
1/2c walnuts, chopped *opt
1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)
1/4t ground black pepper
up to 1/4c water
Preheat oven to 350 degrees
In a large bowl, combine the chickpeas, rice, breadcrumbs, onions, yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.
Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for another 10-15 minutes.
Serve with smashed potatoes and sautéed greens; broccoli or kale or a simple salad.