janasmama: April 2009 Archives

This was my first family-style Zone meal that I made. This recipe makes 5 servings of a 3 block meal.

Ingredients

5 flour tortillas
12 oz. package of firm tofu
5 oz. grated jack or cheddar
1 1/2 C. eggplant, peeled and diced (approx. 1/2 eggplant)
1 C brocolli, chopped (approx. 5 florets)
1/3 C diced yellow onion (approx. 1/4 med. onion)
1 1/3 C. diced zucchini (approx. 1 whole zucchini)
5 thick slices avocado (1/2 of a large avocado)
2/3 tsp. olive oil
5 tsp. sour cream
Cilantro
 
Start by cutting the tofu in half lengthwise and laying on papertowels. Lay 2 more papertowels on top and set a heavy saucepan on top to press the moisture out. Let the tofu sit for about 10 minutes or so.Cut tofu into small 1/4 squares.

Add the oil to a non-stick pan. Add the tofu and season to taste with cumin, red pepper, or any other spices you like. Add vegetables. Cook about 5-7 minutes. If you need more moisture in the pan to keep the food from sticking just add a few TB. of water.  Add cilantro if desired.

When making the burrito you can choose to have the avocado and sour cream as your fat or you can just have avocado and double it which is a much better choice.

Roll the burrito up and enjoy your green burrito.

If there are any problems with the addition of this meal I'm sure someone will let me know.

I do almost all of my cooking by eye so I apologize for the lack of measurements in this recipe. This lasagne recipe leaves out grains and cuts out some fat by replacing ricotta cheese with tofu. Trust me, you'll never know the difference.

Ingredients:

Zucchinni
Homemade meat sauce
Variety of diced veggies
1 package of silken tofu
8 oz. mozzarella cheese
1 egg
Salt
Pepper
Basil
Oregano

To make "ricotta" mixture, blend silken tofu and grated mozzarella together with a fork. Add egg, salt, pepper, basil and oregano to taste. Set aside.

Slice zucchinni lengthwise into thick 1/2" slices. Prepare a hearty, beefy sauce however you like. Spread some sauce on the bottom of a casserole dish. (I use 9x12) Then layer some zucchinni to cover the bottom of the dish. Add a bunch of diced up veggies like carrots, mushrooms, eggplant or whatever else you like. Then layer half of the "ricotta" mixture. Add another layer of zucchinni and the remaining 'ricotta' mixture. Layer zucchinni again, spread some sauce on top. Keep repeating by adding more diced veggies and layers of zucchinni until the dish is complete.

Bake for about 30 minutes at 375 degrees or until heated through.

Another good variation if you want to leave out the 'ricotta' mixture is to make a nutty pesto with walnuts, basil, garlic, olive oil and fresh spinach. Put this in place of the 'ricotta' mixture.  

I love creamy dressings but on a semi-Paleo diet I've been avoiding ranch. I'm tired of vinegar & oil which to some strict Paleo dieters isn't even allowed.

To make your creamy Paleo-friendly dressing just puree an avocado in a food processor and add some lime. If your diet allows add a tiny splash of olive oil.

You can keep this in the fridge for 2-3 days.