General Tsao’s Tofu (vegan, gluten free)

General Tsao’s Tofu (vegan, gluten free)

General Tsao’s chicken is a very popular Chinese dish in America. It is basically deep-fried chicken in sweet soy sauce, with garlic, ginger and scallions.  Because it is usually deep fried covered in heavy brown sauce, restaurant versions are known to be over 1200 calories, loaded with sodium, sugar and oil.  My vegetarian or vegan version of this dish uses firm tofu to replace chicken, and I use egg replacer, which is always handy no matter if you eat eggs or not.  Instead of deep-frying, I lightly pan-fry the tofu cubes to make them nice and crusty on the outside. The best part of this dish is the sauce. I always tell people to stay away from bottled sauces from grocery stores if possible. They don’t taste right in my opinion. I will show you how easy it is to make your own sauce that taste way better and much healthier for you. Serve it over steamed broccoli, veggie mix, and rice. It tastes best if eaten right away. Subscribe to my Youtube channel for more videos on vegetarian cooking, product reviews and healthy living tips. Leave me a comment and let me know what your favorite Asian food is. I might post a recipe for you if I like it as well.         Print General Tsao’s Tofu (vegan, gluten free) Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes Yield: 4 Ingredients1 (12 ounce) box firm tofu, cut into 1 inch cubes 1 Tbsp egg replacer ( I like Bob's Red Mill brand) , prepared accordingly to manufacturer's instruction 1 cup cornstarch for coating...
Easy Crustless Greek Style Quiche (Dairy free, Low Carb, Low Fat, Gluten Free)

Easy Crustless Greek Style Quiche (Dairy free, Low Carb, Low Fat, Gluten Free)

Most of the quiches I have seem have 5-6 eggs, and way too much heavy cream and cheese. Not exactly a healthy food in my opinion. When Pad emailed me and requested a quiche recipe, I decided I was going to make one that is loaded with veggies,  fewer eggs , no crust or dairy.  Crustless is popular now. It saves time and calories.  This quiche has so much flavor you won’t miss it I promise.  For a vegan version, you can simply use egg replacer (Bob’s Red Mill brand is very good), or tofu to replace the 2 eggs in this recipe. If you like the video, please subscribe to my channel for more healthy vegetarian recipes and tips. Print Easy Crustless Greek Style Quiche (Dairy free, Low Carb, Low Fat, Gluten Free) Prep Time: 5 minutesCook Time: 40 minutesTotal Time: 45 minutes Serving Size: 8 Ingredients2 eggs , ( or egg replacer, soft tofu to make it vegan) 1/2 cup almond milk 1/4 cup chopped kalamata olives 1/2 red onion, diced 1 cup hummus 2 cup frozen broccoli florets, drained 1 cup cherry tomatoes, cut in half 1 Tbsp dry oregano 1/4 -1/2 tsp saltInstructionsPreheat oven at 385 degrees. Drain and squeeze as much water out of broccoli as possible. In a large bowl, mix broccoli, tomatoes, red onions, olives, oregano, salt. Mix well. Pour into a 9" pie pan that is sprayed with cooking oil. In another bowl, beat 2 eggs, add almond milk and hummus. Stir until smooth and pour the mixture over the veggies in the pie pan. Bake until slightly golden brown, about...
Super Garlicy Eggplant and Tomato (gluten free, vegan)

Super Garlicy Eggplant and Tomato (gluten free, vegan)

If you like garlic, you are going to love this one. This recipe is super simple as you can see, but the flavor is very intense. The secret to a perfect garlic dish is not necessarily how much garlic is used, but how it’s used. Most recipes require garlic to be sauteed first, but my recipe calls for garlic at the end.  This method preserves the taste and spiciness of garlic, while adding depth in flavor. I know most people don’t follow recipes exactly these days, but please try to follow this one as is.  Caution, kissing not recommended right after you eat this. Why do I soak the eggplant in water first? Because the eggplant is spongey and it easily absorbs  a lot oil and sauce. Ever had eggplant dishes that are too greasy and salty? Then you know what I mean. Easy fix – Soaking in water before cooking prevents absorption of excess oils and salt, for healthier lighter cooking. Also, the eggplant does not get too mushy as a result. So, what do you think of it?  Leave a comment below and let me know.   Print Hot Garlic Eggplant Ingredients1 eggplant, diced small 2 small tomatoes, diced 1 jalapeno pepper, seeded and minced 3 cloves of garlic, minced 1/2 tsp salt 2 tsp of vegetable oil InstructionsSoak diced eggplant in water for 30 minutes and drain. Over high heat, in a large frying pan, saute eggplant in oil for 2 minutes, add salt. Cook for another 2-3 minutes until eggplant is slightly brown on the edge. Add jalapeno pepper to the pan and stir. Cook for 2...
Sweet and Smoky Barbecue Sauce (low carb, oil free)

Sweet and Smoky Barbecue Sauce (low carb, oil free)

If you like barbecue sauces, you probably already know they are usually loaded with added sugar, white sugar, brown sugar, molasses, maple syrup, and sometimes high fructose corn syrup, which is bad. Too much sugar is not a good thing for our teeth, or waistline, So I am going to show you how I make a smokey barbecue sauce that is low carb, low sugar and oil free.  I am using Stevia in this recipe as the sweetener, with that I cut out about 387 calories, and 99 grams of carbs.  I promise you are not going to miss the sugar or the oil because the flavor is intense. I use this sauce on baked chickpeas, beans, cauliflowers, tofu, tempeh…. You can freeze some of it and keep in the freezer for up to a month. Just reheat it then. Forward this recipe to your friends who love barbecue but want to cut back on sugar and oil.             Subscribe to get recipe and video updates                   Print Low Carb Oil Free Smoky Barbecue Sauce Prep Time: 2 minutesCook Time: 10 minutesTotal Time: 12 minutes Yield: 24 Ingredients1 cup ketchup 1 cup tomato sauce 1/2 cup Stevia powder 1/2 cup red wine vinegar 1/4 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp onion powder 1/4 tsp ground coriander 1/8 tsp chili powder 1/8 tsp cinnamon powder 1/4 tsp cayenne pepper 2 tsp hickory liquid smokeInstructionsMix all ingredients in a bowl, except for the liquid smoke. Bring the mix to a...
Authentic Chinese Egg Fried Rice

Authentic Chinese Egg Fried Rice

Chinese fried rice is called Dan Chao Fan, which means Egg Fried Rice. Although I make an effort to avoid eggs, they are essential in this recipe. Can you make fried rice without eggs? Yes, of course.  However, I really want to demonstrate the technique used in this very traditional dish, the way it’s been done for thousands of years.  My friends, I seriously feel the NEED to get this off my chest once and forever. The authentic Chinese egg fried rice is fluffy and not oily, in golden yellow color, savory and sweet. Unfortunately,  I have yet to find a restaurant in the States that makes it good.  The problem is that too many Asian restaurants here fry the rice in loads of butter or oil,  which masks the sweetness of rice and weights down the texture. Also, to balance the greasy mouth feel, they heavily salt it with soy sauce or table salt. (Ugh !…)  There are several tricks in making a great tasting Dan Chao Fan, and the most important one is that you have to fry the rice in eggs and not oil. The eggs coat the rice, separating kernels while maintaing the moisture.  That’s how you get the rice to be light and fluffy. Another tip: use leftover rice and not freshly cooked rice, because fresh rice is too wet and sticky. It will stick to your frying pan and make a mess. So save the leftover rice next time you get take-outs, and make yourself some good fried rice the next day.         Subscribe to weekly recipes and get a...
Chilled Red Lentil Dill Pocket

Chilled Red Lentil Dill Pocket

This is a French inspired dish that is simple, quick and delicious. Lentils are rich in protein (30% calories are from protein) and fiber (1 cup give us 3/4 of daily recommended amount), according to Oprah.com. They are one of the best anti-aging foods recommended by Dr. Oz. So in layman’s term, they are going to be make you strong and beautiful. Enough said? Red lentils cook faster than green lentils, and they are a bit sweeter, too. I like to use them in Indian stews or as a thickener in soups. The bright red color will actually turn yellow when cooked through. Because they cook pretty fast, be careful not to over cook them or they will end up mushy. This dish only takes 20 minutes to make. Note: If you don’t have fresh fennel, just cook the lentils with 1/2 tsp of dry fennel seeds.   Print Red Lentil Dill Pocket Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes Yield: 3-4 Ingredients1 cup red lentil 2 cups water 2 bay leaves 1/2 cup fresh fennel, chopped fine (if you don't have fresh fennel, use 1/2 tsp dry fennel seeds) 1 Tbsp fresh dill, chopped fine 1/2 tsp salt 2 cloves garlic, minced 3 tsp Dijion mustard 2 Tbsp red wine vinegar 3 stalks of celery, diced small 1 cup cucumbers, diced small 1/2 cup corn kernel 2 Tbsp shallot, minced 1 Tbsp vegetable oil 3 pita pockets InstructionsCook red lentils in water, with bay leaves (and fennel seeds if you don't use fresh fennel) over high heat to a boil. Turn the heat to low...