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...
Dairy Free Whipped Cream and Frozen Mocha Latte (vegan, gluten free)

Dairy Free Whipped Cream and Frozen Mocha Latte (vegan, gluten free)

Did you know that a 16 oz Caramel Brulee Latte from Starbucks has 430 calories, 13 g of fat and 52 g of sugar? Not to mentions it’s not cheap. A typical coffee house latte is loaded with sugar, so why not make your own with some coconut milk and almond milk, your own choice of sweetner? It only takes minutes, better and way easier than driving to a coffee house. You can also make Chai Latte, matcha latte, pumpkin latte….Please leave a comment below, and let me know what you think. Nov 2013- I am giving away a vegan 3-day Detox Cleanse by Kaeng Raeng, featured at the end of this video. Take a look and enter before Nov 30, 2013. Print Dairy Free Whip Cream and Frozen Mocha Latte (vegan, gluten free) Cook Time: 10 minutes Yield: 2 Ingredients1 8oz. can of regular coconut milk 1/2 cup powder sugar, optional 1 tsp vanilla extract 2 cup ice 1-2 cup unsweet almond milk 1 Tbsp expresso powder 1/2 Tbsp unsweet cocoa powder 1 Tbsp agave, or brown rice syrup, maple syrup, or some stevia InstructionsChill the can of coconut milk in fridge overnight. Don't shake it, because you want the coconut water to set at the bottom and coconut oil float to the top. Next day, turn the can upside down slowly, so the coconut is on top, and coconut is at the bottom. Pour out the coconut water and reserve only the coconut solid. In a chilled stand mixer or in a large bowl add the coconut oil solid, sugar (optional) and vanilla extract, beat on high...
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...
Chocolate Pudding (vegan, low fat)

Chocolate Pudding (vegan, low fat)

When it’s hot out, I don’t really feel like cooking either. Have to keep things simple these days. This dairy free chocolate pudding is easy and good for your waistline, thanks to the Mori-nu tofu. Mori-nu tofu is the best for desserts because it has super smooth texture and very little soy taste. A perfect substitute for cream and a low fat diet. 1/4 of the box has only 45 calories and 1.5 grams of fat. You can find them in large grocery stores in the US now (I got it from Kroger), and here is the link to their website http://www.morinu.com . Chill it for a couple of hours before serving to make it a bit more firm, especially if you use the soft tofu. In the recipe, I use silken extra firm tofu.   For sweetener, you can use either brown rice syrup (also from Kroger), or liquid Stevia as a sugar free alternative. Print Chocolate Pudding (vegan low fat) Total Time: 2 hours, 3 minutes Yield: 4-6 Ingredients1 box of Mori-nu extra firm tofu (12oz) 2 Tbsp very strong coffee, cold 2 Tbsp brown rice syrup or 25 drops of Stevia liquid for lower sugar 1 large ripe banana 2 Tbsp cocoa powder Raw cacao nibs for garnish (optional) InstructionsBlend everything except cacao nibs, until smooth. Chill for 2 hours and serve with raw cacao...
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...