Tofu Masala Taco ✨
I remember the first time I tried Indian food with my best friend @elizabethdantus . Dayummmm. Once you try something that you’ve genuinely never tasted before- your taste buds SING. Like I’m talking full on choir mode singing. I loveeeee. So I decided to make my own version and then throw it all in my favorite tortilla by @unbunfoods. Come on down to Flavorrrrrr town folks. Sharing the recipe for all of this cause I wouldn’t keep this from you!✨ #thedailykale . Bake tofu for about 15 minutes first with a little oil and a little salt and pepper. . Masala Sauce: 2 tbsp red onion (chopped) 1/2 can coconut milk 1 tbsp garam masala Pinch of black pepper Pinch of cayenne (optional) 1/8 tsp turmeric 1/8 tsp ginger 1/8 tsp coriander 1/8 tsp garlic powder Pinch of cumin Pinch of cloves + cinnamon Pinch of salt 4-5 tbsp tomato sauce Splash of lime juice 1 tbsp Lakanto golden monkfruit 1 package of tofu cut into strips or cubes —-- Crunchy Curried chickpeas: Toss with oil - then spices —-- 1 can of chickpeas 1 tbsp coconut oil (melted or spray) 1 tbsp curry powder 1 tsp turmeric powder 1 tsp garlic powder 1/2 tsp onion powder 1 tsp garam masala Pinch of salt Pinch of black pepper —-- Bake at 425 for 15 min then mix around and bake another 15 minutes. —-- Mint chutney : 1/2 jalapeño (seeded) 1 tsp salt 1/2 cup mint 1/2 cup cilantro 1 tbsp lemon juice 2 tbsp water Pinch of cumin 3 tbsp green onions —-- Yogurt sauce: 1 cup yogurt (@kitehillfoods) 5 tbsp cilantro 3 tbsp mint 1 tbsp lemon juice 2 tbsp green onions 1 tsp @Lakanto golden monkfruit . For both the mint chutney and the yogurt sauce just put in a blender and blend until smooth :) garnish with cabbage and cilantro. Enjoy!
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Y’all, I have a thing for beautiful pink lady apples. The vibrant bright pink color and the flavor. I don’t loveeee all the fruits, not gonna lie, but when it comes to these apples (and honorable mention to honey crisp apples).. I just really love them.
. So I decided a few weeks ago to make these lil cuties. And they turned out just how I wanted :) look I understand they don’t look Ike your regular ole’ cinnamon rolls, but hear me out- if you’re looking for a paleo, no sugar added, vegan, super flavorful and low carb-ish cinnamon roll...This just might be your cup of tea. Alright here ya go. Tag me on instagram if you make them or leave a comment below! Apple Pie Cinnamon Rolls Recipe by The Daily Kale Ingredients: 2 cups almond flour 3 tbsp @Lakanto golden monkfruit 2 tbsp psyllium husk 1 tsp salt 1 tbsp baking powder 1 tsp baking soda 3 tbsp coconut oil (melted) 3/4 cup almond milk Filling: 1/2 pink lady apple 2 tbsp maple syrup (@choczero ) 3 tbsp Lakanto golden 1 tbsp coconut oil 2 tsp cinnamon 2 tsp nutmeg Pinch of salt Directions: For the filling, blend everything together until it makes an apple sauce like consistency. Cream cheese Icing ingredients: 6 tbsp cream cheese(softened @kitehillfoods) 1 tbsp @lakanto golden 1 tsp lemon juice 2 tbsp maple syrup Pinch of nutmeg and cinnamon Directions: Stir everything together until it’s smooth and creamy. Instructions: Preheat oven to 350. For the dough, mix all dry ingredients together first, then add in the wet and stir. Then knead the dough in the bowl a little, forming a ball. Let dough ball sit for 5-10 minutes covered before rolling out into a rectangle. *This is an important step as it gives the psyllium husk time to combine with the other ingredients, so the dough won’t break as much. Spread the filling evenly all over the dough, don’t get too close to the edges cause you’re going to be rolling that area. Add crushed mini bunuelos on top of the filling (optional). Roll width wise, slowly and with the help of your parchment paper so it doesn’t break. Once it’s in a long roll, cut into the sizes you prefer and place on a *sprayed with oil* parchment paper lined pan. Press them down a bit if you want to. Bake for 20-25 minutes. Add crushed mini bunuelos to the top and pour or drizzle on the cream cheese frosting. Yesterday when I made this I totally fooled Jose and that was dope.. he fell for thinking this buffalo jackfruit I made was chicken. Ah ha! Success.
. I wanted to make a little vegan twist on the old classic poppers... and I had some jackfruit, so it all worked out. I used @kitehillfoods cream cheese + my homemade ranch, but you can use what ya got! Buffalo Jackfruit Jalapeno Poppers Recipe by The Daily Kale Ingredients: 1/2 can of shredded jackfruit (strained) 3 tbsp cream cheese *vegan or reg (softened) 3 tbsp buffalo sauce (@thenewprimal) Pinch of :garlic powder, salt, black pepper, dried parsley, paprika 2 jalapeños (seeded and halved) 1-2 tbsp almond flour (mix with a pinch of garlic powder and salt) Directions: Drain the jackfruit and then pull it apart so that it is shredded. Then I like to chop it up a bit to be smaller pieces so it’s an easier bite. Place the jackfruit in a bowl with the spices, softened cream cheese and buffalo sauce. Stir it all up until it is combined. Place 1-2 tbsp of the mixture into the jalapeño half, pressing it in to fill. Top with the almond flour ‘crumbs’. Bake in oven at 420 for about 10-15 min, keeping an eye on them. You can easily double this recipe if you want to use the whole can of jackfruit- you’ll just need more jalapeños :) . For the ranch: 1 cup cashews 4-6 tbsp water or almond milk (unsweetened) 1-2 garlic cloves 1 tbsp lemon juice 1 tsp apple cider vinegar 1 tbsp dried or fresh dill 1 tsp dried parsley Pinch of black pepper Salt to taste Directions: Blend together until smooth and creamy. Add more water or milk to thin it out for your desired consistency. Just be sure to add it in slowly- and one at a time, it can change quickly! Enjoy! *Have you made these? Tag me on instagram if you did @Thedailykale or leave a comment below! These tofu lettuce cups were my lunch the other day. So flavorful, refreshing and gooooood... I decided I needed to share the recipe with you! If you try it let me know :) .
Tofu Lettuce Cups Recipe by: The Daily Kale Ingredients: 1 package of extra firm tofu 1/2- 1 tsp corn starch or tapioca flour 4 tbsp. hoisin sauce 2 tbsp. tamari (or soy sauce) 1 tsp rice vinegar 1/4 tsp ginger powder 1/4 tsp garlic powder 1-2 tbsp. sriracha 4 tbsp. red onion (chopped) 2 green onions (chopped, for topping) Black pepper (to taste) Optional add in/topping: bell peppers, cabbage, peanuts, sesame seeds, carrots Directions:
Teriyaki Brussels Sprouts with Sriracha Mayo:
Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale Teriyaki Brussels Sprouts Recipe by: The Daily Kale Ingredients: 4 tbsp tamari or soy sauce 1 tsp rice vinegar 1 tsp sesame oil 2 tbsp Lakanto golden (or coconut sugar) 1/2 tsp ginger powder 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of chili flakes or cayenne (omit if you don’t like spicy) 1/2 tsp tapioca or cornstarch Bag of Brussels Sprouts Directions:
Spicy mayo Ingredients: 1/4 cup mayo (vegan or reg) 1.5 tbsp tamari 1.5-2 tbsp sriracha 1.5-2 tsp golden monkfruit (or any type of granulated sugar) 1 tsp sesame oil Directions: Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them! Follow me on: www.instagram.com/TheDailyKale |
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