SAUTED CAULIFLOWER AND OLIVES

cauliflower and olives

INGREDIENTS

  • 1 cauliflower, large
  • 4 tablespoons olive oil
  • 1 onion, sliced into rings
  • 1cup water
  • 12 lemon, juice of
  • 1 can tomato sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 1 can black olives
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons dried basil

DIRECTIONS

  1. Trim leaves from cauliflower & remove the core, then cut into medium, even-sized pieces.
  2. In a large skillet heat oil & saute cauliflower 1-2 minutes, then remove cauliflower.
  3. To the skillet add onion & cook to soften.
  4. Add water & lemon juice to skillet, then bring to boil.
  5. Return cauliflower to skillet & cook until tender.
  6. Remove cauliflower to serving dish, then add tomato paste to liquid in the skillet, boiling to reduce.
  7. Pit olives, then chop them roughly & add to the skillet.
  8. Pour heated sauce over cauliflower & sprinkle with chopped parsley to serve.

TOFU ALFREDO

tofu alfredo

INGREDIENTS

  • 1(12 ounce) package firm silken tofu
  • 1teaspoon garlic
  • 1 cup water
  • 1 tablespoon olive oil
  • 2 tablespoon basil
  • 1tablespoon parsley
  • 14 teaspoon black pepper
  • ½ cup
  • brown rice pasta
  • salt and black pepper to taste

DIRECTIONS

  1. Lightly brown garlic in oliveoil. Let cool. In blender, combine tofu and cooled garlic/oil mixture and blend until smooth and creamy.
  2.  Add water to adjust consistency. Put tofu mixture in saucepan, add green onions and heat on medium/low for 10 minutes.
  3. Add basil, parsley, salt and pepper. Heat for another 3 minutes. Serve over your favorite pasta.
  4. add mushrooms