Amy's Happy Tummy

 Pan -fried tofu in a yummy Korean sauce! This dish is bursting with flavor and simple to make! Ingredients: TOFU extra virgin olive oil 1 16oz package of firm or extra firm tofu, drained and cut into 1/2 inch thick slices salt, to taste SAUCE: 4 Tbsp maple syrup 4 Tbsp Braggs Liquid Aminos 2 Tbsp ketchup 4 cloves, minced garlic (or 1 tsp powder) 1 tsp fresh ginger, minced (or 1/2 tsp powder) GARNISH: (optional) green onions or chives sesame seeds Instructions: Put a small amount of oil in the fry pan and place the sliced tofu onto the hot pan. Sprinkle lightly with salt. Fry the tofu strips on medium high heat until golden. Flip the tofu and fry until golden, about 5 minutes on each side. Transfer to 8x8 baking dish. Meanwhile, prepare the sauce by whisking together the maple syrup, Bragg's, ketchup, garlic, and ginger in a bowl.  When the tofu is ready, pour the sauce over it, and bake in the oven for about 30 minutes or until bubbly and almost caramelized in pan. Garnish wi...

This salad is simple. This salad is delightful. It  is light and refreshing.  You can adjust the amount of honey in it to reflect your preference for sweet or tart.  It's also a very versatile recipe.  You can add any fruit you like to it.  Just don't forget the cranberries! :) Ingredients:  Chop small in food processor or blender: 1 16oz package cranberries, fresh or frozen 2-3 sweet apples 1 lb frozen strawberries, chopped, fresh or frozen (be careful not to make it into smoothie!) Instructions: Dump the above into a mixing bowl and add: 1-quart bag crushed frozen raspberries 1 20 oz can crushed pineapple 1/4 to 1/3 C honey Mix and let sit a couple hours before serving. This is a very versatile recipe. I've added Mandarin oranges, blueberries, or chopped peaches before. Use what you have on hand. Also, to make it completely raw you could use fresh pineapple. Very yummy!

This isn't your typical quiche because it lacks the egg product! But what it lacks in egg, it makes up for in taste. It is super yummy and is good for breakfast or for lunch. The bonus is that it doesn't get much easier than blending, pouring, and baking.   Ingredients: 1 C water 1 lb firm water packed tofu 2 1/2 Tbsp cornstarch 1 Tbsp lemon juice 1 1/2 tsp salt 1/2 tsp oregano 1 1/4 tsp basil 1/4 tsp garlic powder 1/4 tsp dill weed 1 1/2 tsp chicken seasoning (I use McKay's in the recipe) 10 oz frozen chopped spinach, thawed and drained* 1 C olive slices* 1 small can mushroom pieces* Instructions: Place al but the last three ingredients in a blender and blend until smooth. Place blended mixture in a large bowl and stir in the vegetables. Pour into two pie crusts and bake at 350 for 30-40 minutes, or until a toothpick comes out clean. *You can substitute other vegetables, but theses are our favorites! :)

I've never been one to roll out a pie crust so anything that I can press and squeeze and shape is great for me! :) I love this crust that I use for quiche because you mix it up and press it in the pan. Ingredients: 1 C whole wheat or unbleached all-purpose flour 1 C almond meal 1/2 tsp salt 2 Tbsp mild olive oil or canola oil 2-3 Tbsp water 1 Tbsp flaxmeal, optional Instructions: Preheat the oven to 375 degrees F. In a food processor, add the dry ingredients and pulse to combine.  With the food processor running, slowly drizzle in oil.  Add the water as well, but just one tablespoon at a time until the dough sticks together when you press it between your fingers. Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 8 to 10 minutes. Once you pull it out of the oven, it's ready for you to pour a filling in and bake.