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1 tsp  Turmeric
1 tsp garlic powder
1 tbsp olive oil
1/4 cup red onion
1/4 cup red pepper
1/4 green pepper
2 tbsp organic almond milk
1/4 tsp Sunflower Lecithin Powder
daiya shredded cheese
1 tbsp vegan mayo
1 tsp olive oil
Soft tacos
8 oz extra firm tofu

In a skillet add olive oil and cooked the onions, and peppers until done. Remove the onions and peppers and turnoff the skillet. Remove the tofu from package and drain the liquid. Cut the tofu in haf and save one half in the refrigerator. Cot the half into 4 pieces and add them to a food processor, add the turmeric, garlic powder, salt to taste, lecithin powder and almond milk. Mix well but not runny. In a skillet add 1 tsp of olive oil and cook the tofu scramble until well done to your taste. Add the onions and pepper back in and cook for a few more minutes until all the vegetable are mixed in with the tofu scramble.

grill the soft tacos for about a minute. Remove and lay it on a plate and add about 3 tbsp of the tofu scramble, onions and peppers, mayo and salsa of your choice. I made a homemade one

Make Perfect Non Dairy Greek Yogurt Everytime!

I can't believe yogurt came out so incredibly delicious! Look how thick it looks. This yogurt maker has not fail me yet and believe me I have tried other brands out there! Not to mentioned any names. I'm just here to tell you the positive about my experience with this particular brand - The Flexzion - for those eat yogurt regularly or everyday like myself  to keep things moving if you know what I mean lol.

 I don't buy non dairy store brand yogurt anymore because I can do without the extra added sugar and who knows what else is added to the mix. I use cultures for health starter cultures and organic, no additives added soy milk. Believe me when I tell you that whatever non dairy milk you choose to use, be sure that it is organic with no additives added for the yogurt to set perfectly, trust me on this one, I've tried them all so you wont have to waste your money! I like my yogurt thick like custard consistency. Scroll down to the bottom for the perfect Greek Yogurt Recipe and where I buy my products.

I added my own flavors. Yogurt not strained yet.

I use these veggie strainer bags to make Greek Yogurt

Either a regular thermometer or digital will do

Non Dairy Greek Yogurt Recipe
4 cups westsoy organic - no additive milk
2 Tbsp pure can sugar
1 packet of cultures for health
1 thermometer
The yogurt jars (I use a 4 cup heavy microwavable bowl)

Instructions
Wash and sterilize everything!
place organic non dairy milk into a 4 cup glass bowl. Place the bowl into the microwave, turned on for 4 minutes. Remove the bowl and place the thermometer inside the milk bowl, make sure the milk temperature reaches 110 degrees. If the milk is to hot let it cool naturally with the thermometer  measuring its temperature, until it cools down to 110 and no cooler.

 Once the milk reaches 110 degrees add one packet of the culture. Stir once and place the bowl or pure the milk into the glass jars and place them into the yogurt maker with the top on. Turn on the yogurt maker for 8 hours. this yogurt maker I purchased doesn't have a timer. The one with the timer cost a little more but I set the timer on my phone to alert me to turn off the yogurt maker. Set the bowl aside and let the yogurt cool for 2 hours then place it in the refrigerator until it is cool.

Greek Yogurt instructions
Use a strainer and place it on top of a glass bowl that's deep enough to hold the whey liquid from the yogurt. Use a clean veggie strainer cloth bag and place all the yogurt inside of it. Place the bag strainer that's on the bowl and fold over the remaining cloth of the veggie bag. Place it in the refrigerator overnight. I collect at least 3 to 4 cups of whey. The next day or you can take the yogurt out or sooner than that depending on the consistency you like your yogurt. scoop out the yogurt from the veggie bag and place it in a bowl. add Agave Nectar to your sweetness and use a hand mixer to whip the yogurt to a smooth consistency.

Notes: Before adding the Agave Nectar, scoop out 1/4 of the plan yogurt and place it in an airtight container. This will be your starter whenever you want to make more yogurt.

 









Instructions for second batch of yogurt from your last batch of homemade yogurt
Pour 4 cups of non dairy soy milk into a sterile, 4 cup heavy glass bowl. Warm the milk. After the milk

has cool to 110 degrees, add 1/2 cup of  yogurt starter and 1 Tbsp of pure cane sugar into the bowl of milk stirring once. Place the bowl or yogurt jars into the yogurt maker for 8 hrs. Let the yogurt cool for 2 hours room temperature. Place the yogurt in the refrigerator. The 1st photo with the strawberries and bananas that's shown on this page is my 4th batch and I've noticed that the yogurt consistency gets thicker from every batch. YOU'LL NEVER BUY STORE BRAND NON-DAIRY YOGURT AGAIN!

wallah!

Hibiscus Tea Health Benefits

I`m enjoying a cup of  organic hibiscus tea. Did you know that hibiscus tea has many health benefits? Hibiscus tea helps with High Blood Pressure, High Cholesterol, Digestive System, Immune problems. It's also rich in vitamin C.


I`m not a medical doctor. I'm a retied medical tech. I have researched hibiscus teas on the internet for natural health benefits. This content is not to be substitute for professional medical advice.

Silver Dollar Pancakes

Ingredients

½ cup  white flour

½ cup whole wheat flour

1 Tbsp pure cane sugar

1 tsp baking powder

1/8 tsp salt

1 cup non dairy milk

vegetable oil for cooking pancakes

Instructions

Place all ingredients into a blender and blend until mix. I use a cast iron frying pan and spread oil evenly. Fry pancakes until you see bubbles then turn over and fry for 2 minutes. Sprinkle powdered sugar and pour a little organic maple syrup

No More Boring Oatmeal!

2 cups of spring water
1 cup extra thick rolled oats (whole grain)
1/3 cup coconut sugar


In a medium pot add 2 cups of water, bring to a boil. Add 1 cup of the extra thick rolled oats and simmer for 20 minutes. Add water if necessary. Add your favorite toppings.

Toppings Suggestions - bananas, strawberries, blueberries, peaches, oranges, whipped cream, pecan nuts, almond nuts, raisins, carob powder, cocoa powder, figs,shredded coconuts, coconut sugar peanut butter, just to name a few

Tofu Silken Omelet

 

(2 serving)    

6 ounces (1/2 package) frozen Silken tofu (thawed)
1/3 cup soy milk
1 Tbsp brown rice flour
1 Tbsp tapioca flour
1/8 teaspoon turmeric
salt to taste
1/2 tsp garlic powder

1/2 slice tofutti cheese

Remove tofu from package - drain liquid. I used my tofu presser. Cut tofu into piece and place in a small blender and blend until a smooth consistency.

batter should slowly flow. If not, add additional soy milk by the Tablespoon until the batter is pour able.

Place an 8-inch non-stick frying pan over medium heat. Add about 1 Tbsp of olive oil and swirl pan to coat.

Pour the batter into the pan. Spread the batter gently to completely coat the bottom.

prepare any omelet fillings for your perfect omelette.

Cover and cook omelet 6 to 8 minutes until the top appears dry. If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.

Add toppings to one side of the omelet.

Flip half of the omelet over to the side where your fillings will be added, you might need to add a little more olive oil at this point, cook for a couple of minutes more on low heat. Your omelet should be looking like a real omelet now. Slide the omelet onto a serving plate.

Notes - batter should be a thick consistency, not runny but more like pancake batter. You will have to spread the batter with a spoon to get your desired  size omelette.

Fried your vegetable fillings first before adding to omelet.

I got 2 omelets with my recipe. You might need to add a little more soy milk by the Tbsp because the batter will thicken as it sits, especially if you're making one omelet at a time in a 8" pan like I used.

Enjoy!

Vegan Waffles with blueberries, apples and bananas

Directions on the back of box

Vegan Cinnamon Buns

1 packet active instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

1/2 Tbsp cinnamon

1/4 cup + 1 Tbsp raw cane sugar, divided

INSTRUCTIONS

In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the non dairy milk and Earth Balance until  melted, Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.

Use a stand mixer and add flour, sugar active yeast and the salt and stir. Add the butter and non dairy milk. On low speed mix until the dough forms togetger into smooth 

The dough will be sticky. When it is too thick to mix, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Coat a glass bowl with olive oil and add dough, cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size 

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted mon dairy butter and top with 1/2 cup brown sugar.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections and position in a well-buttered round pan. Brush with remaining Earth Balance and cover with plastic wrap. Set in a warm counter or on top of stove to let rise. preheat oven to 350 degrees.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

Orange glaze

1 cup organic powdered sugar

1 tbsp fresh squeezed orange juice

Add the orange juice to the powdered sugar.

Use a hand whip and whipped until mixed. Pour onto the buns.

Vegan No Sausage Patties

                                                                                                                         

                                                                                                     

What you will need
1)  ½ c tvp
2)  ½ c boiling water
3)  ½ c whole wheat flour
4)  ¼ c oat or wheat bran
5)  1 tbsp nutritional yeast
6)  1 tbsp ground flax seeds, optional
7)  1 tsp garlic powder
8)  ½ tsp crushed sage
9)  ½ tsp fennel seeds
10) ¼ tsp black pepper
11) ¼ tsp salt
12) dash or two of cayenne, optional
13) 1/4 Cup water
14) ½ tsp liquid smoke
15) 3 tbsp soy sauce
16) 1 tsp maple syrup
17) ¼ tsp blackstrap molasses
18) oil for frying

Instructions
Stir together tvp and boiling water and set aside to soak for 5 minutes.
Add flour, bran, and dry spices; stir to incorporate.
In a measuring cup, measure out water; add liquid smoke directly to the cup and stir (this way the smoke will be evenly distributed).
Add water mixture and remaining liquids to dry; mix well.
With your hands, form mixture into ½" thick patties.
Heat a quarter inch of oil in a cast iron pan.
When oil is hot, fry patties for a couple of minutes on each side, until golden.
Repeat last step with remaining batter, adding more oil each round as necessary.
Serve hot.