I had to get rid of a lot of stuff in my fridge before it went bad, so I decided to come up with my own recipe. This is my yummy Tofu-Cauliflower Stuffed Peppers. It tastes pretty good if you asked me (my son didn’t spit it out.) Here is the recipe for anyone who is brave enough to try this authentic Christina Le recipe. *best of luck to you*
What you’ll need:
4 cups of Spinach
1 Shallot Onion (taste sweeter)
1/2 regular onion
2 Red Bell Peppers
1 package of extra firm tofu
chopped garlic (2 cloves)
herbes de provence
sea salt and pepper
In a large skillet, slice a couple of of slices off your lemon and bring your water to a boil. While you’re waiting, wash and cut your veggies and tofu. Leave the bottom half of your peppers, unchopped and sliced the other half. Boil your cauliflower until they’re soft and also steam your pepper then remove them from the heat. Return the skillet and pour a dime size of olive oil into your pan. Once it’s warm, toss in your garlic/ regular onion. Then add your tofu and cook until it’s lightly brown and throw in your spinach and sliced peppers. Start adding your spices ( sorry, i didn’t measure because I eyeballed everything–so i would say, whatever you think! haha, sorry!!) I pour a bit of raw honey in because I wanted something kind of sweet too. Once everything is cooked, remove and begin stuffing your peppers. DONE!
The best part of this is that I KNOW this will be a clean meal because I doubt there can be a lot of calories in tofu and vegetables.
When I think “seafood salad”– I automatically think about mayonnaise doused imitation crabmeat slapped in-between some bread with salt and pepper. However, I have always been a major fan of real seafood; my stepfather is a fisherman and I am lucky enough to be able to eat seafood whenever I want. That being said, I am always looking for new recipes to try with them. This was the easiest, as well as tastiest, salad I have ever came across!
What you’ll need: Dressing:
3 Tablespoons white wine vinegar
1 large garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup extra virgin olive oil
1 tbs sea salt
3 Med Carrots, peeled and sliced
1/2 lb of green beans
1/2 cup of white wine
3/4 lb of extra lg shrimp (peeled and deveined)
3/4 lbs of clams
Using a pot, add about 2 inches of water and bring it to a boil. Add salt, carrots, green beans, and cauliflower. Cook for about 5 mins then remove but keeping the water in the pot. Add the wine to the vegetable cooking water and adjust the heat until the liquid is barely simmering then add the shrimp and clams to the pot. Cover and cook until the clams have opened and shrimp turned orange. (about 5-6 mins). Whatever clams don’t open– throw away! Drain then add to the veggie mixture.
For the dressing, whisk the ingredients together and pour over your mixture– then toss like a salad! Serve as is and refrigerate leftovers. 🙂