Wednesday, April 13, 2011

Easy Lime-y Lime Dinner & Other Goodies

Hello! How are you doing today?? It has been a beautiful day!! Isn't it good to be alive? :)

I've got a few recipes to post today:

Easy Limey Lime Dinner:
Honey Lime Tofu
Avocado Lime Black Beans
TJ's Rice

Other Goodies:
Rainbow Swiss Chard Wraps
Vegan Gluten Free Soy Free Blueberry Scones

First things first!

Honey Lime Tofu

1 package of Extra Firm Tofu, drained and pressed
2 T lime juice
1 T honey
2 T soy sauce
2 T orange juice
1/2 t cumin
1/2 t coriander

Whisk together all ingredients except for the tofu in a container. Cut tofu into slabs and place into container. Shake it up a bit so the sauce covers the tofu. Place in refrigerator and marinate at least 1 hour.

Preheat your oven's broiler.. I leave it at 500. When ready, remove tofu from fridge...

Lightly spray a cookie sheet with canola oil and lay out the tofu. Drizzle any remaining sauce over the top of the tofu.

Let it broil about 6 minutes. Flip, and broil for another 6 minutes. When you remove it, it will look like this:

Joe actually loved these. Steak lovers loving tofu? Hmmmmm, sounds like a good name for a vegan cookbook! Haha.

Avocado Lime Cilantro Black Beans:
Adapted from


1 can of organic black beans
1/2 a lime, juiced
1/4 cup of chopped cilantro
1/4 tsp olive oil
1/4 tsp ground cumin
1/4 tsp sea salt
1/2 avocado, diced
fresh cracked black pepper

Rinse and drain your black beans and place in a bowl.

 Mix in your evoo, cumin, salt, pepper, cilantro and lime juice.

Add your avocado .

The extra easy part:

Tear a 1 inch rip into your Trader Joe's Thai-Style Lime Pilaf! Pop in the microwave for 2 minutes.

Plate & Serve!

Next up!

Rainbow Chard Wraps:
These are super yummy! I've never had Rainbow Chard until recently, and I am in LOVE.

2 Rainbow Chard leaves
4-5 baby carrots, sliced
1/2 avocado
1/2 cucumber, sliced
handful of cilantro

Rinse your chard leaves and lay them "outside" facing down.

Layer on the rest of the ingredients, along the spine of the chard.
Fold the stick part over the leaf.
Roll the edges to form a roll.
Eat with any dip/sauce of your preferance.
These are REALLY yummy if you're hungry for a snack before dinner :) like I always am.

Next up:

Blueberry Sarah Friendly Scones:

1 cup almond meal (you can either make your own by grinding up almonds, or buy it at Trader Joe's like I did)
1 cup brown rice flour
1 tsp baking powder
1 flax egg (1 T flaxmeal + 3 T water)
2 T unsweetened almond milk
1 cup fresh blueberries.

The brown rice flour I used:


Preheat oven to 375 degrees F.

Prepare your flax egg, and set aside.

In a medium sized bowl, add all your dry ingredients.

Add your flax egg and almond milk. Mix in your blueberries last. Pour your "dough" onto the counter and form into two discs, about 1/2" in thickness.

Slice your disscs into 4's to make triangle shapes, almost as if you're cutting a pizza.

Bake for 20-22 minutes.

Super yummy, they taste like almond butter! yum! :)

Juicy blueberries!

I've got sooo many photos of different juicing recipes I've made, so I'm thinking I'm going to do a juice edition blog tomorrow.

Stay tuned! Have a great night!

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