Scrambled tofu

If you are like me and have a hard time with ground beef this is a great alternative. Low in cholesterol and saturated fat.

This is suer easy to make!

1 pkg of medium tofu (for this recipe you don’t need a high quality tofu) Rinse tofu well and crumble.

oil to fry

2 tbsp soy sauce

3-4 tbsp nutritional yeast

frozen veggies.

In a hot frying pan add a generous amount of oil. Place crumbled tofu in pan and fry untill golden brown , add soy sauce and yeast. continue to fry until it looks like it does in this photo. Add veggies when the veggies are no longer frozen you are good to go! 🙂


Gluten-free Chinese food!

I have been so bad at writing in my blog and even worse at taking photos of the food to post! I now have a new camera and many posts to come (If I can ever find the time!…. So as a treat here are 3 recipes in one post!

I was craving Chinese food last night, so instead of 40$ take out that will make us sick I decided to make it myself.

Gluten free spring rolls:

about 8 rice paper wraps

1 pkg of ground turkey (or any meat of choice)

1 red pepper minced

1/4 onion minced

2 cloves of garlic

2 tbsp of sweet sour sauce

1 tbsp soy sauce

small amount of chili sauce

In a large frying pan add all the ingredients (except for wraps). Fry until meat is fully cooked.

fill a large bowl with warm water, slowly dip the rice wrapper in the water until it is wet, shake off excess water. Fill the wrapper with the meat mixture and wrap it kind of like a burritos.

In a frying pan with about 1/4 inch of oil in it (my choice was sunflower oil) heat the oil, add the rolls very carefully. Keep a close eye on the rolls flip when one side is golden brown. when done frying place on paper towel to rest. You can fully dee fry them if you like.

Liz’s Ginger beef: This is not the traditional ginger beef, it is still really good and lean.

about 1/2 lb of beef, I used steak

2 tbsp of ginger juice (mince ginger and squeeze out the juice)

tbsp soy sauce

1 tbsp rice vinegar

1 tsp chili flakes

salt and pepper to season

1 carrot cut into strips

1 yellow pepper cut into strips

Marinade meat and veggies together for 25 minutes.

fry in a hot frying pan until meat is fully cooked.

Fried Noodle:

1/2 small kg of rice vermicelli (brown rice is always my first choice)

1/2 green cabbage

1/2 red cabbage

1 carrot cut into strips

about a cup of shiitake mushrooms chopped

3tbs sweet chili sauce

3 tbsp soy sauce

1 tsp sweet and sour sauce

2 tbsp dried ginger

3 Shanghai bok choy

In a pot bring water to a boil, about 5 cups of water. Add vermicelli, turn off the heat, vermicelli cooks very quickly about a minute in the water and it is cooked, take it out and set it aside.

in a frying pan  with a generous amount of oil add the veggies and sauces, fry until veggies are almost cook, then add your noodles. Fry for a few minutes so that the sauce has covered all of the noodles.

Then serve 🙂

Black bean mousse

I have to admit I am a little addicted to this!

unlike the fudge this has virtually no fat in it at all! high in fiber and protein… could you ask more from a desert?

‎1/2 cup milk (I used a soy cream)

1 can of rinsed black beans

3/4 cup of coco powder

1 tsp vanilla

5 tbsp honey (taste for sweetness you may want to add more or sugar as well depending on your sweet tooth)

in food processor turn to high to foam the milk a bit, add black beans, cocoa powder, about vanilla , 5 tbsp honey. blend till smooth (this needs to be done in a food processor not a blender) pour into desert cups and cill and hour or so, i like to add shaved chocolate to the top

this is kid approved!