Lite Miso Dip

Lite Miso Dip
Number of Servings
Serves 8
Ingredients
  • 8 oz. Mori-Nu Silken Lite Firm Tofu
  • [q:1/2] cup white miso
  • 1 tbsp. chopped green onion
  • 2 cloves garlic
  • [q:1/4] tsp turmeric
  • 3 tbs olive oil
  • 2 tbsp brown rice vinegar
Directions
  1. Place all ingredients into a blender.
  2. Blend until smooth.
  3. Serve with chips, pita slices or veggies.
Nutrition Info
103 Calories, 5 g Protein, 0 mg Cholesterol, 6 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 1 g Fiber, 7 g Total fat (1 g sat), 655 mg Sodium, [nut:1] Vitamin K

Salmon Croquettes

Salmon Croquettes
Prep Time
1 hour
Number of Servings
6
Ingredients
  • 1 sweet potato
  • 2 large regular potatoes
  • 8 oz. salmon fillet, cooked and diced or the same amount of smoked salmon
  • [q:1/2] tsp. garlic powder
  • 1 tsp. salt
  • [q:1/2] tsp. black pepper
  • 2 tsp. chopped dill
  • 1 cup panko breadcrumbs
  • 1 cup regular breadcrumbs
  • 1 Tbsp. grated Parmesan
  • 2 eggs, lightly beaten with 1 oz. heavy cream
  • 1 cup all-purpose flour
  • vegetable oil for frying
Directions
  1. Peel and cut the potatoes to large chunks. Boil the potatoes, strain and mash them. Add the garlic powder, fresh dill, diced salmon and salt and pepper, and mix well with a wooden spoon.
  2. Mix the panko and regular breadcrumbs with the Parmesan cheese and put the mixture in a plate. Place the eggs mixture in a bowl and the flour in another plate.
  3. Form oval shaped croquettes from the potato and salmon mixture and dredge them in the flour, then dip them in the eggs and roll them in the breadcrumbs to coat them completely.
  4. Deep-fry the salmon croquettes for about 2 to 3 minutes or until golden brown. Put the croquettes on tissue paper for 1 minute after frying to remove any excess oil.
  5. Serve the salmon croquettes immediately.

Spicy Thai Vegetable Wraps

Spicy Thai Vegetable Wraps
Prep Time
40 minutes
Number of Servings
Makes 12 wraps
Ingredients
  • 1 Tbsp sesame oil
  • [q:1/2] tsp sea salt
  • [q:1/4] cup maple syrup or raw honey
  • [q:1/2] cup lemon juice
  • 2 Tbsp chopped ginger
  • 1 Tbsp chopped red chile, seeds included
  • [q:1 1/2] Tbsp low-sodium soy sauce
  • 1 cup raw almond butter
  • [q:1/2] head savoy cabbage, shredded
  • 6 large collard green leaves
  • 1 large carrot, cut into matchstick pieces
  • 1 large ripe mango, cut lengthwise into strips, about [q:1/4] inch thick
  • 2 cups bean sprouts
  • 1 handful cilantro leaves
  • 1 handful torn basil leaves
  • [q:1/2] handful mint leaves
Directions
  1. In a small bowl, combine sesame oil and salt. Set aside.
  2. In a high-speed blender, puree the maple syrup or honey, lemon juice, ginger, red chile, and soy sauce. Add the almond butter and blend at low speed to combine. Add water to thin if necessary to achieve a cake batter-like consistency.
  3. In a medium bowl, add the shredded cabbage and the almond butter mixture. Toss well to combine.
  4. Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about [q:1 1/2] inches clear at the bottom.
  5. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves of cilantro, basil, and mint.
  6. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and roll similar to a burrito. Place the roll seam side down on a serving dish.
Nutrition Info
224 Calories, 6 g Protein, 19 g Carbohydrates, 3 g Fiber, 16 g Total fat (2 g sat, 9 g mono, 3 g poly), 263 mg Sodium, Vitamin K, Manganese, Vitamin C, E, Copper, Magnesium, Vitamin A, B1(thiamine), B2 (riboflavin), B6, Folate, Calcium, Iron, Phosphorus, Potassium, Zinc
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