Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

Almond-Miso Dressing

3 Tbsp Unsweetened Almond Butter
1 Tbsp Cider Vinegar
1/2 Tsp Sriracha
1 Tsp Ginger, Peeled and Grated
2 Tbsp Water

1 Tbsp Maple Syrup
1 Tbsp White Miso Paste
1 Tbsp Tamari or Soy Sauce

Blend all the above in magic bullet to make paste.

Yields: 8 Tbsp

Baked Almond-Miso Tofu

14 Oz Package Extra Firm / Firm Tofu

Press tofu for 30 minutes.

Preheat the oven to 400 degrees F

Cut the tofu into 1" cubes

Put the tofu cubes in a large bowl. Drizzle 2 Tbsp of Almond-Miso dressing and toss gently to coat.

Transfer the tofu to a parchment-lined baking sheet and bake for 20 minutes, take it out and stir. Bake for another 20 more minutes or until the tofu is just beginning to brown on the edges.

Remove the baking sheet from the oven, immediately drizzle the tofu with another Tbsp of dressing (very important) and use a spatula to toss the tofu in the sauce, making sure every piece is coated.

Chopped Powder Salad

1 Head Costco Romaine Lettuce, Chopped (4 Cups Chopped)

1 Cup Purple Cabbage, Shredded (1/4 of XXX-Small Cabbage)
1 Cup Carrot, Grated (1 Big Carrot)
1/2 Cup Green Onion, Chopped (3 Green Onions)
1 Cup Red Bell Pepper, Diced (1 Big Red Bell Pepper)

1/2 Cup Cilantro, Chopped
1/3 Cup Raw Cashew Pieces
1 Tbsp Hemp Seeds
1 Tbsp Sesame Seeds

Toss all the chopped veggies, baked tofu and the remaining dressing

Taste Note: Tastes Awesome
Serves: 3
Yields: 8 Cups
Source: ohmyveggies

Mango Salad

1/2 Cup Red Kidney / Cannellini Beans, Cooked

Overnight soak the beans in water. Cook the beans in water with 1/2 Tsp of Salt for 3 whistles.

Mango Vinaigrette

1/4 Cup Fresh Mango, Chopped
1/3 Cup Orange Juice, Fresh
2 Tbsp Olive Oil
2 Tsp Mustard Powder or Grainy Dijon Mustard
1/2 Tsp Salt
1/4 Tsp Black Pepper

Blend 1/4 Cup mango, orange juice, olive oil, mustard, salt and pepper.

Yields: 9 Tbsp.

Salad

4 Cup Romaine Lettuce, Shredded
1 Cup Red Cabbage, Shredded
1 Cup Sliced Scallions, Sliced
1 and 1/2 Cup Mango, Chopped

2/3 Cup Red Kidney / Cannellini Beans, Cooked
1/4 Cup Pine Nuts, Toasted

In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts.

Toss gently.

Add 2 Tbsp Mango Vinaigrette / serving and toss just before serving.

Serves: 2
Taste Note: Tastes AWESOME and Colorful filling Salad
Source: womenshealthmag

Pico De Gallo

3 Cups Tomatoes, Chopped (4 Big Cluster Tomatoes)
1 Cup Red Onion, Chopped
2 Tbsp Cilantro, Chopped
1 Tsp Garlic, Chopped (1 Big Garlic)
2 Jalapenos, Chopped

1 Tsp Salt
2 and 1/2 Tbsp Lime Juice (Juice from 1 Lime)

Chop all the ingredients and put the ingredients in a bowl.

Mix with salt and lime juice

Taste Note: Tastes Great
Source: sparkpeople
Note: If you want smooth salsa, blend the salsa in a blender. You can do 1/2 smooth and 1/2 chunky salsa.

Oven Baked Rosemary Baby Potatoes

24 Potatoes
4 Shallots
1 Sprig Rosemary

1/2 Tbsp Olive Oil

1/2 Tsp Pepper
1/4 Tsp Salt

Preheat oven to 375 degrees.

Wash and dry the potatoes with paper towel.

Mix potatoes, shallots and rosemary.

Coat with oil oil, add salt and pepper and mix well.

Bake for 30 mins.

Stir and bake for 15 mins.

Taste Note: Tastes Good, not great though