Teriyaki & Tofu Burgers

Teriyaki & Tofu Burgers

What you'll need to prepare:

* Boca vegan burgers

* 1 block extra-firm tofu

* EVOO

* Teriyaki sauce

* onion

* bread and burger fixin's

This sandwich is super easy to prepare and is a great way to jazz up a plain old burger!

First, unwrap the extra-firm tofu, wrap in a tea towel and place under something heavy for 5 to 10 minutes to press out all the excess water. Once the tofu is ready, slice in half lengthwise so you have two flat pieces. Marinate the tofu slices in EVOO and teriyaki sauce then fry in a pan on medium heat until both sides are golden brown~about 7 to 10 minutes. Remove the tofu slices from the pan and put them to the side.

Thinly slice up an onion and arrange it in the pan~you can add a bit more EVOO if the pan is too dry. Add the Boca burgers and cook on medium heat about 5 minutes until both sides are golden brown.

That's it! The rest is up to you~prepare on toast or regular bread; add tomatoes, cheese, raw onion and avocado~whatever. You can't mess it up! Enjoy :)

Iced Cinnamon Crescent Rolls

Tim's famous Iced Cinnamon Crescent Rolls are always a hit around our house for dessert or a late night snack~and are usually gone not long after they come out of the oven :)

What you'll need:

* 1 package Pillsbury Reduced Fat crescent rolls
* Duncan Hines Creamy Home Style Frosting
* Cinnamon
* Sugar
* Soy Garden butter

To Prepare:

• Preheat oven to 375 degrees
• Grease cookie sheet or baking pan with Soy Garden butter
• Pop open tube of crescent rolls and separate perforated rolls onto cookie sheet
• Scoop out 1/4 cup of icing and heat in the microwave for about 25 seconds
• Brush each roll with melted icing, sprinkled cinnamon and sugar
• Carefully FLIP each crescent and ROLL each one so that the side with the icing is on the outside and the untouched side is on the inside~this is important so that the outside of the crescent roll gets nice and crunchy from the cinnamon and sugar
• Arrange on cookie sheet and bake for 13 minutes
• After the crescents are cooked, you may drizzle an additional glaze of melted icing over top and sprinkle some addional cinnamon and sugar to give it an additional sweetness

Spinach Artichoke Dip

Spinach Artichoke Dip~such a yummy, crowd pleasing appetizer~

What you'll need to prepare:

• 1 10 ounce package frozen spinach


• 1 14.5 ounce can of artichokes


• "Follow Your Heart" brand Vegenaise


• "Galaxy Nutrional Foods" Rice Vegan cheese, Mozzarella Flavor


• Nutritional Yeast (available in bulk at Whole Foods)

Preheat oven to 350 degrees.

Thaw your frozen spinach and drain the artichokes. I like to mash the artichokes a bit so that they are broken up. Combine the artichokes and spinach in a large bowl.

Fold a generous amount of Vegenaise to the mixture~probably about a half a cup.

Shred about a half cup of the mozzarella and add to the mix. I like to sprinkle a good amount of Nutritional Yeast flakes to the dip~taste test frequently.

Pop in your pre-heated oven for about 30 minutes and you're done!

**This dip can be served with tortilla chips if you're in a hurry~OR, or you can whip up my favorite crostinis as an accompaniment:

• slice up a thin loaf of Italian or French bread and arrange on a baking sheet


• brush one side of the bread with a mixture of EVOO, oregano, onion powder, basil, red pepper flakes, garlic powder, salt, pepper and melted Soy Garden butter


• broil at 300 degrees for about 10 minutes or until lightly browned

Teriyaki Tofu Stir Fry

Teriyaki Tofu Stir Fry is quick, easy and delicious~and a million times better for you than Chinese take-out :)

To prepare, you will need:

• 1 block of extra-firm tofu
• 2 large onions
• 1 red or green pepper
• Braggs Liquid Aminos All Purpose Seasoning
• EVOO
• BBQ sauce~I prefer Sweet Baby Ray's
• Teriyaki sauce~whatever brand you prefer
• Brown rice~I like 10 Minute Success Brown Rice, Boil in Bag

Begin by boiling water for your brown rice.

Next, we prepare the tofu. Tofu is packaged in water to keep it fresh and ready to absorb whatever flavors you wish to add. Slice open the packaging and drain out all the water. Grab a clean tea towel and wrap up the tofu block. Place something heavy on top~a few books, whatever you have around~and set aside. I usually try to leave it under weight for at least five-ten minutes to ensure that the maximum amount of water is drained~the more water that drains out, the more flavor will be absorbed during the cooking process.

While you are waiting for the tofu to drain, drizzle a generous amount of EVOO, BBQ sauce, teriyaki sauce and Braggs in a large pan (*a little amount of Braggs goes a long way~it is potent, so taste test frequently). Dice your onions and peppers and add to the pan. Begin sauteeing over medium-low heat.

By now the tofu should be sufficiently drained of water. Remove it from the tea towel and place on your cutting board. It may be a bit crumbly~this is okay. Begin slicing up the tofu: I prefer to cut it in half lengthwise first, then slice it into quarter inch cubes.

Add your tofu crumbles to the pan with the onions, peppers, BBQ sauce, EVOO, teriyaki sauce and Braggs. Stir frequently. Add liquid as necessary to prevent from drying out.

Once the water is boiling, add the rice and boil as directed. Once it's cooked, add the rice to the pan and stir in to the tofu, onion and pepper medley. I like to keep this cooking over medium heat for about ten more minutes to ensure all the flavors combine.

Voila! Teriyaki Tofu Stir Fry!