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 with se

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. 

 Chia pudding. The first time we had this we were so impressed. My kids (and I!) gobbled down the everything that I made. It was truly yummy! And it's so good for you. Fiber. Protein. Healthy fats. This yummy meal helps control your blood sugar levels and is great for cholesterol levels and gut health. It's good for building lean muscle, and it helps you feel full and satisfied.  Ingredients: 1/4 C chia seeds 1 C soymilk (or other nondairy milk) 1 T maple syrup (or other natural sweetener) Instructions: Pour ingredients into a jar and mix well. Let settle for 2 - 3 minutes and then mix again. You don't want any clumping. Cover the jar and store in the fridge or at least 2 hours. When you're ready to eat, top with your favorite fruit and enjoy cold.  

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in.  This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far.  It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy.  Serve chilled.

You can call it yogurt.  You can call it pudding.  We call it yummy! You can use it on so many things!  We love it on granola, pancakes, and oatmeal.  We also love it plain. We even use it as one of the toppings when we make oatmeal bananas splits.  While the base is tofu, I don't think you'll be able to tell. Ingredients: 1 16 oz block of firm water-packed tofu 4 C (heaping) of frozen strawberries (can throw in other berries) 1/2 C honey 1/4 C canola oil (or other neutral flavored oil) 1 T lemon juice 1 tsp vanilla Instructions: Put all ingredients into a blender and run until completely smooth and mixed thoroughly.  Put into a sealed container and store in refrigerator for an hour or two.  It will get a bit thicker as it sits in the refrigerator. Enjoy!

This has become our favorite jello substitute!  I think that you'll agree that it is yummy! Ingredients: 1/4 C minute tapioca 2 C canned pineapple, drained and reserved Pineapple juice and water to make 2 cups 1/3 C cane sugar or honey Instructions: Heat liquid to boiling, sprinkle in tapioca.  Reduce heat and simmer until tapioca is transparent, stirring frequently.  Remove from heat and add sweetener and salt.  partially cool, then carefully fold in fruit.  Chill.  

This is one of the easiest recipes I've ever made!  Four simple ingredients...one great taste!  It is so super yummy that I could eat all the baked tofu just by itself. Ingredients: 1 lb tofu, 1/4 slices 1/4 C Bragg's Liquid Aminos 1 tsp chicken-like seasoning Salt-free seasoning Instructions: Preheat the oven to 375 degrees. Combine Bragg's and chicken-like seasoning in a small bowl and stir.  Dip the tofu slices into the Bragg's mixture and lay on a lined baking sheet.  Once all the tofu slices are on the baking sheet generously sprinkle the salt-free seasoning on top.  Bake in the oven for 50 minutes. Enjoy these in sandwiches, stir fry or salad.  They are even delicious plain!

You don't have to feel too guilty when you can't eat just one!  As far as cookies go, these are pretty healthy!  And they also help satisfy that sweet tooth that kicks in every once in a while. Ingredients: 1/2 C honey 2 T carob powder 1/4 C soymilk 1/4 C earth balance 1/2 tsp vanilla 6 Tbsp natural peanut butter 1 1/2 C quick oats Instructions: Place the first six ingredients into a pan and melt down until completely mixed together.  Add the quick oats and stir well.  Spoon onto a cookie sheet lined with parchment paper.  Stick into the freezer.  We love eating them right out of the freezer so you can just store them there.  At some point you probably want to transfer them to a tupperware container.

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Wow!! Homemade blueberry muffins! How much better can it get? We make these quite often and never tire of eating them. You can do other fruit variations as well. Peach, Orange cranberry, and the list goes on... Enjoy these delicious muffins! Ingredients: 1 C whole wheat flour 3/4 C unbleached flour 3/4 C quick oats 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 C cane juice crystals 1 C blueberries, fresh or frozen (we like a heaping cup!) 1 C soymilk (add a splash more if you think the batter is too thick) 1/4 C oil 1/2 C applesauce 1 tsp vanilla Instructions: Preheat oven to 350.  Spray muffin tin.  Mix together dry ingredients in a mixing bowl.  Mix together wet ingredients in a separate bowl.  Combine and stir until well mixed.  Fold in blueberries.  Bake until golden brown and toothpick inserted comes out clean…about 20-22 minutes for regular size muffins.  Mini muffins are great also....bake these for 18-20 minutes.  *Ovens vary! *Variations:  Peach – Substitute cho

Cornbread!  It's what you needs with a warm bowl of soup or chunky chili!  This will satisfy and fill you.  It truly is delicious! Ingredients: 1 C cornmeal 1 C flour 3/4 tsp salt 3 1/2 tsp baking powder 1/4 C cane sugar 1 C plain soymilk 1/4 C unsweetened applesauce 1/4 C canola oil Directions: Mix dry ingredients in a medium size bowl.  Add all wet ingredients and stir until mixed through.  Pour into an 8x8 pan that has been spraying with cooking spray.  Bake at 350 for 25 minutes. *Will also make 10 cornbread muffins

This tasty potato corn soup is creamy and delicious without the added fat of regular milk or cream.  It's thickened with cashews and that adds just the right amount of creamy goodness. Ingredients: 1 medium onion, diced 8 medium potatoes 6-8 cups water (this effects the thickness at the end) 3 Tbsp dried parsley 2 Tbsp onion powder  3/4 teaspoon garlic powder 3 T dried basil 1 1/2 cup raw cashews 1 3/4 cup water 4 teaspoons salt  Instructions: Wash and peel potatoes. Dice into bite-size pieces and place in soup pan along with 6 cups of water. In a large soup pot, combine potatoes, onion, and water.  Turn heat to high. Add seasonings, cover, and bring to boil.  Reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices). Meanwhile, place cashews, 1 3/4 cup of water, and salt in a blender and blend until very smooth. When potatoes are tender, turn the stove down to low (add corn if desired), and stir in cashew mi

About 19 years ago when we were first married and lived out in Sacramento, California, we were introduced to pesto pizza when we ate at Steve's Place Pizza.  From the first time we tasted it, pesto pizza became a favorite!  It is probably my most favorite meal!   It's amazing!  And that's why this post deserves so many pictures! Ingredients: 1 premade pizza crust 1 recipe pesto spinach onion tomato bell pepper olives mushrooms other toppings of your choice Instructions: Spread pesto in thin layer on the entire pizza crust (already baked). Top with your favorite toppings!  The more....the merrier....or tastier!!  :)  Bake at 325 for 10-15 mins or until the vegetables are cooked through.  Enjoy your scrumptious master piece!!  

Rice. Veggies. Peanut Sauce. It really is amazing when you put it all together.  And it can fit anyone's taste because everyone gets to top it as they like.   Ingredients: Steam or cook the following separately -- Rice (cook according to package directions) Potatoes, sliced or diced Tofu, lightly fried with a touch of chicken style seasoning Green beans Carrots, sliced Cabbage Tomato, optional Cucumber, optional Peanuts, roasted and/or salted Peanut Sauce 1/4 C creamy natural peanut butter 2 T lime juice 3 T neutral flavored oil 1 T low-sodium soy sauce 2 T honey 2 1/2 T cane sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 1 tsp salt 2 T fresh cilantro leaves 1/4 tsp crushed red pepper flakes, optional Instructions : For the dressing, combine all of the ingredients except for the cilantro in a food processor and process until completely smooth.  Add the cilantro and process for a few seconds until the cilantro is finely chopped. 

Vegan.  Tasty.  Easy.  Inexpensive. That about sums it up!  You are in for a treat! Ingredients: 2 C dry TVP (beef flavor)  1 medium onion, diced small  1 C quick oats  2-3 T braggs  1 C vegenaise or other vegan mayo  ¾ - 1 C whole wheat flour  Instructions: Put TVP in a bowl and cover with water.  Rehydrate for 5-10 minutes.  After it is fully rehydrated, drain and squeeze all water out and put TVP in another mixing bowl.  Add all the other ingredients and mix together well, adding the vegenaise and flour last.  Shape into patties (with wet hands) and fry in a small amount of oil on the stove.  Makes approximately 10 medium size burgers.

It's so nice to have granola on hand when you need a quick breakfast.  Add fruit, nuts, and a plant-based milk and you have a very well-rounded meal!  It's the most important meal of the deal so make sure to fill up on the right foods!  This granola recipe is one of the right foods!   It's healthy. It's lightly sweetened with all natural sweeteners. It's crunchy. It's filled with fiber, protein, vitamins, and minerals. It's delicious. Ingredients: Put into a large mixing bowl: 8 C regular rolled oats 1 C shredded coconut 1 C chopped nuts (any kind you like) Optional: seeds, dried fruit, flaxmeal Optional: can add flaxmeal or substitute some quick oats if you want chunkier granola.  Be sure not to stir your granola while it's baking to ensure chunkiness. Put into a second mixing bowl and combine thoroughly: 1/2 C honey 1/2 C pure maple syrup 1/2 C canola oil 1-2 T vanilla extract Instructions: After mixing wet ingred

These are a favorite for everyone in our family!  They are so delicious and a bit more healthy than regular pancakes because of the added sweet potato.  That adds fiber, Vitamin A, and lots of antioxidants that help to protect your body from free radicals. (F ree radicals are unstable molecules that can damage DNA and trigger inflammation, which can lead to chronic illness). So enjoy!  Eat up!  And if your kids don't like sweet potatoes.  Don't worry.  They'll never know that it's in there.  I even substituted butternut squash one time and no one could tell the difference.  :) Ingredients: 1 C whole wheat flour 1 C unbleached flour 2 Tbsp cane sugar 4 tsp baking powder 1 tsp salt 1 tsp cinnamon 1/4 tsp nutmeg 2 C soymilk (or other plant-based milk...more or less to your liking.  It just affects the thickness of these pancakes) 1 C cooked, pureed sweet potato 1/4 C canola oil 1/2 C applesauce Instructions: Mix dry ingredients together in a mixi

This is not your traditional Spanish rice recipe.  This makes into more of a casserole than loose rice.  It's wonderful served with peas or beans and a side of chips.  It's warm and filling with a wonderful taste! Ingredients: 4 Tbsp earth balance margarine 1 medium onion, chopped  4-5 C cooked rice (I've used brown, white, and a mix of both) 1 15 oz can diced tomatoes 2 C vegan cheese sauce (see below) 2 tsp o nion powder 1 tsp cumin Vegan cheese sauce Instructions: Melt margarine in a pan and sauté onion.  When the onion is sauteed, add rice, tomatoes, cheese sauce, and seasonings (maybe 3/4 tsp onion and 1/2 of cumin??…I don’t measure).  Bake in 8x8 baking dish covered for 30 minutes at 350. Put all ingredients in the blender and blend thoroughly until smooth.  Makes about 2 cups.    Fantastic served with black beans or peas along with tortilla chips!

Everyone needs to try this recipe.  I could sit and dip chips in this cheese at every meal, I think.  I like that it has lots of fiber and nutrients.  It's a little cheaper than some recipes because the base is made from potatoes and carrots.  It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy.   Serve with chips, on broccoli, as macaroni and cheese, on lasagna.  This is so very yummy!

I use to sparingly use a store bought vegan parmesan because some in my family didn't think spaghetti should go with out it, but I sure hated spending the money.  Since that time I have come up with a recipe and it does the trick!  It's very simple.  It's healthy.  And it tastes great! It's good on spaghetti.  It's great used in recipes. Ingredients: 1 C almond meal 6 Tbsp nutritional yeast flakes 1/2 tsp onion powder 1/2 tsp salt Instructions: Put all ingredients in a container with a sealed lid.  Shake to mix thoroughly.  Store in the refrigerator for up to six months.

I love pesto, but during the winter when I'm not growing fresh basil, I don't like the price of it.  That's why I love this pesto recipe.  This is budget pesto, but since I add a couple hand fulls of fresh spinach, it doesn't look like the basil came from the cupboard. Ingredients: 2 T dried basil 1 T dried parsley 1 clove garlic 1/2 tsp salt, scant 1/4 C vegan Parmesan or nutritional yeast flakes 1/4 C walnuts (can substitute cashews or almonds) 1/2 C extra virgin olive oil hand full of fresh spinach (or two!) Instructions: Using a food processor, combine the all ingredients and process until well mixed.  Use this on pasta or pizza and enjoy every bite!  

This is our favorite tomato soup recipe and many who have tried it in our home agree!  It is so easy, so delicious, and so fast!  You'll never go back to canned tomato soup again! Ingredients: 1 T olive or coconut oil 4 Cups tomatoes, diced (I use a quart of my home-canned tomatoes...any 28 - 32oz can will work) 1 onion, chopped 4 garlic cloves, minced 1 C water 1 tsp McKay's Chicken seasoning 1/2 - 1 tsp salt 1 T dried basil 2-3 tsp cane sugar Instructions: Saute the garlic and onions in a little oil until tender or translucent.  Add tomatoes, water, and chicken seasoning.  and cook over medium heat for approximately 10 minutes.  Remove from heat  and add salt and cane sugar.  Pour mixture into a blender.  Stir in dried basil.  If you doubled or tripled this recipe, then blend in portions.