Tofu Nuggets

Ingredients: 14oz package organic firm tofu, drained 1 cup flour 3 eggs, whisked 1 cup breadcrumbs 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp Italian seasoning 2/3 cup cooking oil Directions Blot drained tofu with paper towel and slice into 1″ cubes, set aside. Spread flour onto a plate, whisk eggs in a bowl, and … More Tofu Nuggets

Easy Pumpkin Soup

(adapted from pumpkin soup from the pioneer woman cooks) Ingredients 2 Pie Pumpkins, sliced, stems and seeds removed 1 quart Vegetable Stock (32oz) 1/3 cup Maple Syrup 1/2 cup Heavy Cream Dash Of Nutmeg Dash of Cumin Salt To Taste Extra Cream, For Serving Directions Preheat oven to 325 degrees. Place pumpkin slices face down … More Easy Pumpkin Soup

Onion and Apple Open-Face Sandwich

Ingredients: 2 Tbsp olive oil 1/2 medium onion 1 apple (pink lady, granny smith) 2 slices rosemary sourdough bread 2 Tbsp Lemon Aioli 4 slices havarti cheese Directions: In medium skillet, heat oil over medium-high heat. Slice onion and apple into 1/8″ slices, then chop into smaller squares. Add onions to skillet and sauté (stirring occasionally) … More Onion and Apple Open-Face Sandwich