1/2 onion finely chopped
1/2 zucchini finely chopped
3 cloves garlic finely chopped
1/2 can organic garbanzo beans
1/2 cup broccoli finely chopped
Sprig of oregano
Tbsp dried mixed Italian herbs
Sea salt pinch
Sauté above and place in a blender or food processor. Blend together and add 2 Tbsp Egg Replacer mixed in 1/4 cup water.
Add 2 Tbsp organic Spelt flour to be able to make balls.
Cover balls in a dusting of spelt flour.
Quick deep fry until golden brown.
Serve on a bed of brown rice and quinoa mix.
Garnish with clover sprouts.
Marvelous Mango Salad:
4 lettuce leaves chopped
1/2 Roma Tomato chopped
2/2 small Japanese cucumber chopped
1 mango chopped
10 walnuts chopped
Garnish with hemp seeds
Serve with a vinaigrette of your choice.
Enjoy this tasty, light and tantalizing dish, perfect for a hot summer's evening.
Tofu Veggie Sramble:
1/2 tub firm tofu
1 packet "Tofu Scrambler" flavoring
1/4 green Bell Pepper chopped small
1/2 tomato chopped small
1/4 zucchini chopped small
1/4 cup chopped broccoli
2 slices onion chopped small
2 tbsp olive oil
2 small sweet potatoes
4 lettuce leaves
Slice the sweet potatoes into thin slices, place on a baking tray with 1 tbsp olive oil, salt and pepper and roast at 375 degrees F until golden brown. (Approx 18-20 minutes).
Place 1 tbsp olive oil in a frying pan and sauté the green pepper, zucchini, broccoli, onion and tomato for a few minutes.
Add tofu previously mashed with a fork together with tofu scrambler flavoring powder.
Continue to sauté until heated and thoroughly mixed with vegetables.
Serve on a plate with chopped lettuce and avocado, garnished with sprouts.
Add dressing of your choice to lettuce.
A very light and nutritious supper which can be whipped up within minutes.