BBQ Tofu – A Vegetarian Memorial Day Recipe (GF, V, DF)

As we are getting ready for Memorial Day, it is tough being a vegetarian when the holiday focuses on eating grilled meat. Or is it really that tough?

Today I’m bringing you a quick and easy recipe for Barbecue Tofu. You can enjoy the tastes of barbecue while staying plant based. Win-Win.

Here is what you need:
  • Pressed, firm tofu – Since I’m new to cooking tofu, here is the method of how to press tofu.
  • Extra Virgin Olive Oil or Avocado Oil
  • Salt and Pepper
  • Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub
  • Your Favorite BBQ sauce

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BBQ Tofu

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Pressed, firm tofu
  • 1 Tbsp. Extra virgin olive oil or avocado oil
  • Salt and pepper, to taste
  • Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub, to taste
  • ¼ c. bbq sauce


Directions

  1. In a large skillet, heat the oil over medium heat.
  2. In the meantime, cut the tofu into 32 rectangles.
  3. Gently add the tofu to the skillet. Sprinkle with salt, pepper, and other spice blend.
  4. Allow the tofu to cook for 5 minutes. Flip.
  5. Sprinkle the other side with the spices. Cook for additional 3 to 5 minutes.
  6. Remove from the skillet. Place in a bowl. Pour the bbq sauce over the tofu. Stir until all the tofu is covered with sauce.
  7. Enjoy!



My favorite BBQ sauce is Carolina Gold. Yum!

Have a bemagical day,
Traci

Roasted Veggie Meal Prep with Tahini Dressing

 

If I don’t prep my lunches, then I don’t eat well.  My body is not nourished because I’m not eating anything that is good for me.

Continue reading “Roasted Veggie Meal Prep with Tahini Dressing”

Pesto Italian Grilled Cheese (GF, V)

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Pesto Italian Grilled Cheese

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 to 2 Tbsp. softened butter
  • 2 slices bread (You can use gluten free bread if you like.)
  • 2 Tbsp. prepared pesto
  • 2 slices provolone or mozzarella cheese

Directions

  1. Heat a skillet with oil over medium heat.
  2. Spread butter on one side of one a slice of bread and pesto on the other side of bread.
  3. Place in the skillet butter side down.
  4. Top with 2 slices of cheese.
  5. Spread butter on one side of the other slice of bread and pesto on the other side.  Place pesto side down on the cheeses.
  6. Allow to brown on one side.  (5 minutes or so)
  7. Flip.  Allow to brown on the other side.  (3 minutes or so)
  8. Remove from skillet to a plate.
  9. Enjoy with a salad or tomato soup.

Happy eating,
Traci

 

Pickled Red Onions (GF, V, DF, W30)

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Pickled Red Onions

Ingredients

  • 1 & 1/2 c. thinly sliced red onion
  • 3 Tbsp. white sugar (omit if Whole30)
  • 1 & 1/2 Tbsp. salt
  • 1/2 tsp. peppercorns
  • 1 c. white vinegar

Directions

  1. Thinly slice the red onion. Place in glass mixing bowl.
  2. Combine the sugar, salt, peppercorns in a small sauce pot.
  3. Add the vinegar and stir until the sugar and salt are dissolved.
  4. Put the a lid on the pot. Bring the vinegar mixture to boil over high heat.
  5. Once the mixture has boiled, pour the vinegar over the onion. Make sure the onion is submerged.
  6. Allow the mixture to cool to room temperature.
  7. Place in a mason jar and then store in the fridge for 3 to 4 weeks.

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I enjoyed it on egg salad.
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After adding the boiling mixture

Happy eating,
Traci

Egg Salad (GF, V, DF, W30)

Egg Salad

Egg Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 hard boiled eggs, peeled and diced into small pieces (pressure cooker, oven)
  • 2 Tbsp. mustard
  • 1/4 c. mayo
  • 2 tsp. paprika
  • 1/4 c. chopped sweet pickles plus 1 Tbsp. pickle juice, optional

Directions

  1. Combine the eggs, mustard, mayo, paprika, and pickles, if using the pickles.
  2. Allow flavors to marinade for about 1/2 hour.
  3. Enjoy with crackers, on bread, or on a lettuce leaf.
  4. Use within 3 to 5 days.

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Happy eating,
Traci

Sloppy Joes (Day 6)

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Welcome to Day 6 of the 31 Days of Slow Cooking.  Today I’m featuring sloppy Joes.

The Imaginative One is a Boy Scout.  For the past year, he’s tried to get all of the requirements done so that he can move up to first class.  On Tuesday night, he met up with an Eagle Scout who helps with the troop to assure he has all the requirements done.  Then once he got home from the meeting, he called the advisor who holds the Board of Review so that he could set up an appointment.  Next Tuesday, he’s going to meet with the advisors so that they could determine if he’s ready to move up to first class.  I’m so proud of him.

We also had his parent teacher conference.  One thing about the Imaginative One is that he is a big reader.  When he crossed over to Boy Scouts in February of 2015, he would read during the majority of the meetings instead of paying attention.  As time passed, he has become more and more social.  Any who, Hubby was told that the teacher didn’t know if the Imaginative One was paying attention in class because he will socialize at times.  It turns out the class is the English Language Arts class.  One of his Boy Scouts buddies is in that class.  I never thought I would hear that about the Imaginative One.

Continue onto the next page for the sloppy Joe recipe.

Coca Cola Barbecue Ranch Wraps (Day 5)

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Welcome to Day 5 of 31 Days of Slow Cooking!

Yesterday I was talking another co-worker about my first year of teaching.  Somehow one of the other special education teachers got permission for the students on my caseload to go on their swimming field trips and community field trips.  That’s never happened since that first year.

One of my favorite of the field trips was the one where we went swimming, Cub Foods, McDonald’s, and then to see Emperor’s New Groove.  I don’t know how we got by with that kind of field trip.  We certainly could not do that now.

When we were at Cub Foods, we were suppose to be given a tour of the grocery store.  That didn’t happen so we divided the students into groups and walked them around ourselves.  I was not familiar with the layout of the store and ended up taking my group of students down the alcohol aisle.  To be honest it was drinks with a small section of alcohol in the middle of the aisle.  One of the students pipped up “My dad drinks that stuff.”  At that point I walked even quicker down the aisle.

On that day I was mortified but now I can laugh about it 16 years later.

Continue to page 2 for the today’s recipe.