MexiCali Spread

Always a crowd-pleaser

This MexiCali taco dip is always a hit at parties. Great for crowds and excellent spread when you're hosting the game!

Ingredients
1 (18 ounce) package of light cream cheese
1 (8 ounce) tub of sour cream
1/2 package of powdered taco seasoning
2 diced hot house tomatoes

1 cup of diced green peppers

2 diced green onions
2 cups of fresh organic salsa

2 cups of finely shredded old cheddar cheese

sliced black olives (optional)

1/2 cup of jalepeno chopped (optional)

Directions

Mix cream cheese, sour cream, and taco seasoning in mixing bowl

Place mixture in serving dish
Top with fresh organic salsa
Cover with shredded cheese and veggies

Serve with warm tortilla chips

Vibrant Veggie Stir-Fry

FUN. FRESH. FILLING.
Stir-fry ingredients
1 1/2 teaspoons of olive oil
1 cup of broccoli florets
1 cup of cauliflower florets
1 red pepper, cored, seeded and julienned
1 green pepper, cored, seeded and julienned
3 green onions, sliced
100g mushrooms cleaned and diced
1/2 cup of thinly sliced red onion
1/2 cup of snow peas
2 full zuchinnis sliced
1 small can of pineapples

Sauce
1 clove of garlic minced
1/4 cup of soya sauce
1 tablespoon of honey
1 slice of ginger minced
black pepper to taste

Cooking instructions
Spray non-stick wok or non stick skillet with cooking spray
Heat over medium high heat
Add olive oil, peppers, mushrooms, and onions and cook for approximately 3-4 minutes
Add broccoli, cauliflower, pineapple, zucchini, snow peas, and turn to low heat for 3 minutes

Serve
Serve on a bed of basmati rice or glass noodles. Top with toasted cashews or almonds for that protein kick!

Dinner or Side: Tofu Almondine

Tofu Almondine

This is a personal favourite of mine as an entree- this time I served it separate over basmati rice, but often I make it with quinoa or CousCous too for a crunchier texture.

What you will need:

2 lb. tofu, drained, pressed and cut into cube size of your choice
**note if you are using quinoa or CousCous you can also incorporate silken tofu into the mix which helps bind everything together and is less tofuish- for the nouveau tofu eaters**
4 tablespoons tamari (sub 2 tablespoons soy sauce if you don't have tamari)
1/2 cup almond butter
2 cups water or veggie broth
2 tablespoons olive oil
1/2 large onion finely chopped
1 green pepper chopped
3 medium carrots chopped
3 stalks celery chopped
2 cups chopped mushrooms
1/2 cup tamari or regular almonds sliced (optional:garnish)

Preheat oven to 375 degrees, place tofu cubes in baking dish and coat with 4 tablespoons tamari, bake for 20 minutes- middle rack of the oven.

While your tofu is baking, heat a deep frying pan over medium heat and fry your chopped onion in 2 tablespoons olive oil. Add celery, carrots (if you have I didn't this time-oops) and green pepper. Sautee for 5-10 minutes and reduce heat.

Prepare basmati, cous-cous or quinoa as per package directions (or rice cooker directions)

Remove tofu from oven and toss in frying pan with veggies. Add mushrooms, veggie broth, almond butter and simmer for 5 minutes. Transfer back into baking dish that tofu was baked in. Let everything settle into the pan and then sprinkle with sliced almonds. bake for 10-15 minutes.

Serve over grain of choice. Enjoy!