Breakfast: Kale (from my front yard garden!), chopped and lightly saute in butter with minced garlic and red pepper flakes. Pour some whipped eggs with salt and fresh cracked pepper, cook like an omelet. Enjoy with toast spread with St. Andre cheese and fruit preserves.
Perfect summer evening meal; Spring rolls with rice vermicelli, baked tofu, shredded carrots, saute greens in coconut oil and peanut dipping sauce.
Baked tofu: one block of firm or extra firm tofu, squeezed of its water. Preheat oven to 350, cut tofu into bit sized rectangles, place in shallow roasting pan and brush with tamari/shoyu or Braggs, bake for 15-25 minutes or until golden brown. Set aside.
Bring a large pot of water to boil (big enough to accommodate spring roll wrappers) when boiling turn off and let sit. While the water cools a bit prepare your vermicelli, drain toss with a bit of sesame oil and place back in pot, cover. Grate 6 medium carrots, saute some chopped greens in coconut oil over medium heat (bok choy, kale, collards etc).
Peanut Sauce: 1 glass jar with lid, 1/4-1/2 cup of crunchy peanut butter, 1-2 teaspoons fresh grated ginger, 1-2 cloves minced garlic, 1/2 teaspoons red pepper flakes, 1 tablespoon tamari, shoyu, Braggs, 1/4 warm water. Place all ingredients in jar, stir and then shake it. I like to make a lot to keep on hand for spring rolls or pasta. Please note, make sure your stir then shake, and use caution when opening, heat tends to cause pressure and a mess. I never measure so adjust according to your personal taste.
Making spring rolls:
Using tongs take one wrapper and dip in the water bath for 3 seconds (hint: you want the wrapper to still look firm, it will soften quickly!) place on a dry cutting board. Near the last third of your wrapper place a bit of all your ingredients roll up like a burrito. Make enough until you have a meal. Eat.
If you make enough fillings you can store everything in your fridge for a quick meal during the week. All you need to do is boil some water and assemble.