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Almond Crusted Tofu

January 29, 2022 Colleen Stem
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Are you a tofu person? I am very much a tofu person. I know that some people still think tofu is not so great or that it doesn’t taste like much or my favorite, that it doesn't taste like meat. And with that I say, well tofu isn’t meat so duh and yeah, it doesn't have a super powerful taste but it does taste good (especially really good fresh tofu) and tastes even better when you make it with tasty ingredients. But If you are a tofu person you already know that.

This tofu is good. I mean really really good. It is dredge and breaded in almonds and then baked until crispy., like a tofu nugget of sorts. I mixed mustard and vinegar into the dredge for some tang and added garlic and red pepper flakes to the almond coating to give it a bit more flavor but if you were feeling something different, say curry or Italian flavoring, well by all means, give it a go. I think the next time I make these (probably tonight) I am going to add a shit ton of cumin and chili powder and way more red pepper flakes. My stomach is rumbling already. And hopefully they will be to spicy for the mr so I don’t have to share. Its my craving. He can eat something else. Ha!

Now to the almond crusted tofu!

The stuff. A brick of firm tofu (which I have smooshed out a lot of liquid), whole almonds, and oats. Then there is flax meal, mustard, vinegar, almond milk, garlic powder, red pepper flakes, and salt and pepper.

Cutting up the tofu. Fist cut brick in half. Then turn each half on its side and cut into three equal pieces. flip back down each piece then can be cut into 4 triangles. And if you want to cut it up differently well then who am I to tell you otherwise.

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Make the almond crust mixture. Almond and oats along with garlic powder, red pepper flakes, and sat and pepper go into the food processor and pulses utlil a crumbly. You don’t want it to fine but also not to chunky. Think bread crumb consistency.

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Now make the dredge. Combine mustard, flax, vinegar, and plant milk in a wide shallow bowl until completely combined. Let it sit for a few minutes to really thicken.

Now you are all ready to go.

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To coat the tofu just drag each piece through the wet mixture making sure it is evenly coated then drag with through the almond mixture.

Once all the pieces are crusted and on the baking sheet pop it into the hot oven and bake. 20ish minutes at first then flip eat piece and another 10ish minutes after that.

Baked and crispy.

Now you eat. Grab some dipping situations (I grabbed some guac and tomato sauce) and get at it.

So good.

-C


Almond Crusted Tofu

makes 24 pieces

  • 1 brick firm or extra firm tofu

  • 1/2 cup almonds

  • 1/4 cup old fashion oats

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon garlic powder

  • 1/2 cup warm plant milk

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon mustard

  • 1 tasblepoon ground flaxseed

  • salt and pepper

Preheat oven to 450

Remove tofu from package and gently press out as much liquid as you can. Cut the tofu brick in half then flip each piece onto it’s side and cut each half into 3 equal pieces. Flip back down and then cut each third into 4 triangles. Or just cut the tofu into 24 each sizes pieces of your choice. Set aside on a dry towel.

Make the dredge. Combine flax seed, mustard, vinegar, warm plant milk and a inch of salt and pepper in a shallow bowl until completely combined.

To make the almond crust place the almonds, oats, garlic powder, red pepper flakes and a good pinch of salt and pepper into a food processor and pulse for about a minute or so until the texture is a small crumb the consistency of semi fine bread crumbs. Pour into a shallow bowl.

When all parts are ready to go, line up the dredge, the almond mixture, and get a baking sheet ready with either a baking mate or a little oil to keep the tofu from sticking. Take each piece of tofu and dip it though the dredge making sure to evenly coat it and then lift it out and let the excess drip off. The drop the tofu into the almond mixture and gently toss flip ti coat each side. Place coated onto baking sheet.

Once all the tofu is coated place it into the hot oven.Bake for 20 minutes then flip each piece and bake for another 8-12 minutes or unit crispy.

Once baked, remove from oven, place on a plate and eat. Want something to dip it in? I recommend guacamole. and or tomato sauce. Mustard and hummus are also fantastic!

In tofu, Nuts, dinner, snack, Vegan Tags Almond Crusted Tofu, tofu, vegan, dinner, protein, plant based, healthy, almonds, nuts, oats, gluten free, dairy free, nuggets, breaded, flax, easy, delicious, soy
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Butternut Squash and Apple Parfait

January 8, 2022 Colleen Stem
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I have a thing for squash and apples. I roast them together all the time. It is a combination that I never get sick of. I go savory mostly but once in a while I’ll go the slightly sweeter route. This is one of those times. And I also opted to make it seem fancier then my average eating situation (eating with fingers of baking sheet) and added a few steps, and made parfaits out of them. (Parfaits are fancy right?) The result is amazing and maybe even more delicious then ever before. That’s saying something.

Basically what these parfaits consists of is layers of creamy pureed roasted butternut squash and slightly chunky cinnamon applesauce topped with oats and walnuts. That might not sound fancy or even that spectacular but you know when you underestimate something but once you experience it you are very much surprised by how fantastic it really is? Well if you are doubting me then that is what will happen here because this parfait situation even surprised me at how much I loved it.

So if you are in need of a breakfast, lunch, snack, or dessert that will satisfy all of your hunger needs then you should most definitely try this out. It is simple and easy to make, super healthy, can be made ahead or time, and looks cute. (Did I just call a parfait cute? Yes, yes I did.) And again, super freaking delicious of course.

Now to the parfaits!

The stuff. Butternut squash, a couple of big apples, old fashion oats, walnuts, maple syrup, cinnamon, and almond milk.

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For the squash you need to roast it so do that. Place on a baking sheet and roast until tender. Once cooked transfer to a blender or jar (if using stick blender) , add in milk or water and blend until smooth. Add in maple to taste.

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For apples. Core and chop apples into small pieces and place into a pot with water. Cook on medium heat until apples completely break down. Then either transfer to a blender or use as stick blender and blend until slightly smooth but still a bit chunky. Stir in some cinnamon.

And toast up the oats and walnuts, in the oven, just for 5-8 minutes.

Now assemble. You can do this while the stuff is still warm or wait until it is cold. Delicious either way.

So basically all you do is layer a bit of the squash and then apple a few times in a bowl or jar then top with toasted oats and walnuts. Simple as that.

Ans then you eat it. Or wait and eat it later. Or do what I did and assemble a few jars for the week but then eat all of them in one day. I couldn't stop myself. It was just too freaking good.

-C


Butternut Squash and Apple parfait

makes 2-3 parfaits

  • 3 cups cubed butternut squash

  • 2 large apples (I used Macs)

  • 1/2-3/4 cups plant milk (or water)

  • 1-2 teaspoons maple syrup (optional)

  • 1-2 teaspoon cinnamon

  • 1/2 cup old fashion oats

  • 1/4 cup walnut pieces

  • 1/2 cup water

Preheat oven to 425.

Place cubed squash on a lined baking sheet and stick into hot oven and roast until fork tender.

While squash is roasting grab apples, cut and remove core and seeds, chop into smaller pieces and place into a pot with enough water to submerge the apple. Place on medium heat, stirring every few minutes, and cook until the apple starts to break down. If the water evaporates, add in more. When apples are soft and falling apart remove from heat and let cool a few minutes then either transfer to a blender or using a stick blender, blend until less chunky, but not completely smooth. You could also just smash it use with a fork. Add in a teaspoon or so of cinnamon and mix.

Once squash is roasted , remove from a pan and place either in a blender, or a jar or bowl if using a hand blender, add in 1/2 cup milk or water, and blend until smooth. If it seems really thick still, add in more liquid. Also add in maple to taste.

While oven is still hot, place oats and walnuts on baking sheet and place in oven for 5-8 minutes or unit walnuts and oats are toasted.

To assemble parfaits grab a bowl or jar and layer in a bit of squash then apple a few times. Top with some toasted oats and walnuts and sprinkle with more cinnamon and drizzle more maple if you want.

Eat warm or cold. Store left overs in fridge for up to a week.

Tags Butternut Squash and Apple Parfait, fruit, squash, walnuts, oats, apples, plant based, dairy free, vega, sugat free, sugar free, healthy, snack, easy, simple, dessert, make ahead, breakfast, gluten free, food
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Strawberry Oat Milk

June 26, 2021 Colleen Stem
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One of the most redeeming qualities of summer is the fresh, super sweet, strawberries that grow in the early part of the season. Bright red little gems that I go and hand pick from a strawberry field (early in the morning because who wants to be in a beating hot field in he middle or the day?), eating one berry for ever two I pick. Hands stained red. Belly full of berry happiness. It’s times like these that I am glad for summer.

And now that I have strawberries, I can make strawberry milk. Have you ever had it? This strawberry milk is nothing like the milk made from the nasty and crazy sweet fake pink syrup (strawberry syrup reminds me of my little brothers when they were little. They would drink cups and cup of the fake strawberry milk and I always thought that they were gross. But not just because of the milk…hehe). No this strawberry milk is oat milk with fresh strawberries and taste just like a berry explosion of goodness in your mouth. Its smooth and creamy and tastes like real strawberry, like it should.

A true summer treat. And it is so easy to make, almost as easy as squirting syrup into a cup.

Now to the strawberry oat milk!

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The struff. Strawberries, oats, and water.

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Only thing you really need to do is remove the greens from the berries.

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Then pop them into a blender with water and oats and blend until smooth and creamy. That is it. Now you have strawberry oat milk.

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Pour into glasses, garnish with a few berries (or a bowl to snack from) and that is that.

Summer milk.

-C


Strawberry Oat Milk

  • 3/4 cup old fashion oats

  • 2 1/2 cups cold water

  • 1 cup fresh strawberries

  • 1 tablespoon sweetener or a couple dates (optional to add sweetness)

Note. For a thicker and creamer milk just add another 1/4 of oats.

Remove greens from strawberries and toss them into a blender with the oats and water and any sweetener (if using). Blend until smooth.

Optional. Pour through a strainer or nut milk bag to remove any grittiness. I do not do this.

Pour into glasses and enjoy.. I like to add an ice cube or a cut up frozen strawberry into the milk to make it really cold.

Milk can be stored in a jar in fridge for 2-3 days.

In drinks, fruit, Vegan Tags Strawberry Oat Milk, oat milk, homemade, fresh, summer, fruit, drink, vegan, gluten free, dairy free, easy, milk, oats, plant based, healthy
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Chocolate Covered Peanut Butter Date Balls

June 12, 2021 Colleen Stem
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This is me here trying to be nice and make a sweet little treat for the mr. And to prove to him (without him knowing) that he really does like dates because really, every one does they just might not know it.

Why do I care if he likes dates or not? Well I don’t think I really care but the past few weeks I have been making batches of trail mix with all sorts of goodies (dried fruits and nuts ) and have been chopping up dates and throwing them in as well. He’s been picking around the dates because he thinks they are gross. And that is just not true. He just doesn’t understand. So I made him understand. And understand he did when I made a batch and he ate them al within a day. Don’t like dates my ass.

These little chocolate covered peanut butter balls are freaking awesome. I would describe them as tasting like a soft, chewy, more nutty peanut butter cup and who doesn't want that? Plus they take little to no hands on time, require no oven, and all you need are just a a few ingredients. Win win win!

Are these little sweet peanut butter date balls made of love? Of course. Are they vindictive? Maybe a little but I don’t really care because they are awesome and everyone loves them. Even if they say they hate dates.

Now to the peanut butter date balls!

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The stuff. Pitted delget dates, oats, peanut butter, chocolate chips, a little coconut oil, and flaky salt.

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Soak the dates in hot water for a few minutes to make sure they are really soft.

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Then you place dates, peanut butter, and oats into a food processor and blend unit la smooth stick dough forms.

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Scoop and roll dough into balls and place into freezer for 1/2 hour or so to firm up.

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And melt the chocolate with the coconut oil until smooth.

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Once chocolate is melted, remove balls from freezer and start dipping them into chocolate. After a few are covered, sprinkle the tops with a few flakes of salt before he chocolate hardens.

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And that is it. Place balls in a airtight container and keep in freezer. Eat whenever. And you will eat them fast because, BECAUSE! dates are delicious.

-C


Chocolate Covered Peanut Butter Date Balls

makes 12-16 balls

  • 20 pitted delget dates ( You can use medjool but they are twice as expensive and sweeter., and bigger so only use 12 or so)

  • 1/2 cup old fashion oats

  • 1/3 cup peanut butter

  • 1/3 cup chocolate chips

  • 1 teaspoon coconut oil

  • flaky sea salt

Start by soaking dates in hot water for 5-10 minutes until they soften a bit. Drain water and place the dates, oats, and peanut butter into a food processor. Pulse then blend until a everything is all blended smooth and a sticky dough forms. You are going to have to stop a few times to scrap the sides down. Once dough forms, take a spoon or scooper and scoop out the dough into 12 equal sized balls. With take each ball and roll around to make smooth and place on a plate or a baking sheet. Once all balls are scooped and rolled, place in freezer for 1/2 hour to firm up.

Right before taking the balls out, add coconut oil to chocolate chips and melt either in microwave (15 second intervals until melted) or on stove. Grab frozen balls (they don’t get hard, just firm), and start dipping them into the chocolate. After doing 2-3 three, sprinkle the tops with a couple flakes of sea salt.

Once all balls are covered( eat one) place in the freezer in air tight container until you want to eat them.

They should be good for a least a month in the freezer but I wouldn't know for sure seeing as these were gone the day after I made them. Both times.

In Vegan, snack, Raw, quick and easy, fruit, Dairy Free, Gluten Free, cookies, candy Tags Chocolate Covered Peanut Butter Date Balls, dates, vegan, gluten free, simple, no bake, frezzer, freezer, balls, oats, plant based, snack, energy, raw
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Peach Granola

July 25, 2020 Colleen Stem
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Granola is a weakness of mine, well good granola is. I don’t really call most stuff of the stuff you can buy at the store really granola, it is more like sugary candy crap that is marketed to be good for you when it really is not. That shit is gross and that’s my truth.

Real granola, or the kind I make, is the basic bitch of granola. All it is is oats, a spice or two, salt, and a pureed up fruit (or veggies). Sometimes I will add a seed or nut at the end, or maybe even a little coconut or some other dried fruit. There is no added sweetener added, no added oils, just straight up oats and fruit.. And it’s clumpy and crunchy, and all sorts of frantastic. It really is what every granola should strive to be.

The last batch I made was peach because, if you didn’t know, it is peach season. Plus peach granola is delicious. That is fact. (unless you don’t like peaches).

Now to the granola!

The stuff. Old fashion oats, a couple of ripe peaches, cinnamon, salt, and a little water.

Cut peaches in half, remove pits, and cut into chunks.

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Place peach chunks into blender and blend until smooth.

Mix the cinnamon and salt with the oats.

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Pour the peach puree into the oats.

Mix until evenly incorporated and a little clumpy. If the oats are all moist but not creating any clumps, add a few tablespoons water until there is some clumping going on.

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Dump mixture onto a baking sheet, You can line it, but I don’t bother.

Pop into preheated oven to bake for about 25 minutes then remove from oven and toss around. Stick it back into oven for 25 more minutes or so. After 45-50 minutes of being in the oven, turn oven off and just let granola cool in oven. It’s key to crispy granola.

Cooled off and all crispy and clumpy. Granola at it’s finest.

Into a jar to save some for later to eat however you want.

Me, I like handfuls straight into my mouth, chased by a little oat milk. Hehe!

-C


Peach Granola

makes 2 1/2 cups

  • 2 peaches

  • 2 1/2 cups old fashion oats

  • a few tablespoons of water (if needed)

  • 1-2 tablespoons cinnamon

  • pinch of salt

Preheat oven to 375

Cut peaches in half, remove pits, and cut into a few chunks. Place chunks into a blender and blend until smooth.

Place oats into a big bowl and mix in the salt and cinnamon then dump in the peach puree. Mix until completely incorporated and a little clumpy. IF there are no clumps, add a few tablespoons water and mix. Dump mixture onto a baking sheet and evenly distribute. Place baking granola into oven to bake.

Bake for 25 minutes, remove the granola and toss around with a spatula, then place back into oven and bake for another 25-30 minutes. After being in the oven for a total of 45-50ish minutes, turn oven off but keep granola in oven to cool. This is key to a good crispy granola.

After cooling off in oven, remove and eat. Place what is not eaten in an airtight container. Eat within a week or so.

In Vegan, granola Tags peach, granola, peach granola, oats, gluten free, dairy free, sugar free, oil free, grains, simple, easy, vegan, fruit, plant based, healthy, breaskfast, snack
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