Tofu and Cashew Lettuce Cups

Tofu and Cashew Lettuce Cups
Serves 4
  1. 2 tablespoons Canola oil
  2. 14 ounce package firm tofu: drained and cut into 1-inch squares
  3. 2 cloves garlic, minced
  4. 1 tablespoon grated ginger
  5. 1 bunch scallions, trimmed and sliced
  6. 1/2 cup shredded carrots
  7. 1 8-ounce can sliced water chestnuts; drained and chopped
  8. 1/3 cup roasted unsalted cashews; chopped
  9. 2 cups cooked brown rice
  10. 1 small head of Bibb lettuce, leaves separated
  1. 1/4 cup soy sauce
  2. 1/4 cup honey
  3. 1 tablespoon Asian chili sauce
  4. Combine ingredients in a small bowl and set aside
  1. Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, one minute. Add tofu, stirring occasionally until browning begins, about three minutes. Add the scallions and carrots and cook for one minute. Stir in water chestnuts and soy mixture. Cook until heated through, about 3 minutes (if needed, thicken with 2 t. cornstarch dissolved in two tablespoons of cool water). Remove from heat and add cashews.
  2. Divide rice and tofu mixture among individual lettuce leaves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Vegetable Salsa

Roasted Vegetable Salsa
  1. 5-6 ripe tomatoes
  2. 2 jalapeño peppers
  3. 2 red bell peppers
  4. 2 red onions
  5. 2 cloves garlic
  6. ¼ cup cilantro
  7. 2 tablespoons olive oil
  8. salt and pepper, to taste
  9. Juice from 1 lime
  10. 2 tablespoons cider vinegar
  1. Preheat oven to 425 degrees.
  2. Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down.
  3. Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like.
  4. Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Vegan Pumpkin Gnocchi with Cheesy Vegan Basil Pesto

Vegan Pumpkin Gnocchi with Cheesy Vegan Basil Pesto
Serves 4
For The Gnocchi
  1. 1/2 cup pumpkin puree
  2. 3/4 cup gluten free flour (add more as needed)
  3. 1 chia egg (1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water)
  4. 3 tablespoons nutritional yeast
  5. 1 tablespoon olive oil
For the Cheesy Pesto
  1. 3 cups packed basil
  2. 1/2 cup walnuts
  3. 1/2-3/4 teaspoon salt
  4. 1/2 teaspoon minced garlic
  5. 2 teaspoons lemon juice
  6. 2 tablespoons hemp seeds
  7. 4 tablespoons nutritional yeast
  8. 3/4 cup extra virgin olive oil
For the gnocchi
  1. In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
  2. In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form. Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.
  3. Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
  4. Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned. Serve with vegan basil pesto.
For the pesto
  1. To a food processor add basil, walnuts, salt, garlic, lemon juice, and hemp seeds. Process on high while slowing pouring the olive oil through the feed chute. Scrape down the sides of the bowls during the process. Add nutritional yeast and blend for another few seconds.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/