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Submitted By: Dana Linn Bailey
Brussels Sprouts and Butternut Squash/Sweet Potatoes
Submitted By: Jessica
4 oz Salmon
5 Stalks of Asparagus
1-2 Cloves of Garlic
1 Tsp Oregano
1 Tsp Red Pepper
Season Salt of Your Choice
Pinch of Salt
Pinch of Pepper
Pinch of Garlic Powder
Pinch of Garlic Salt
2 Tbsp Melted Butter
Red Wine for Cooking
1 Tsp Parsley
1. Grab a cookie sheet and add foil to cover the whole sheet
2. Add 1 tsp give or take of olive oil to the foil
3. Add 1/2 tsp garlic to the foil spreading out evenly let sit until ready to use
4. Pre-heat oven to 350°
5. Grab a pan and turn stove to medium, add olive oil and red wine with a pinch of garlic and let simmer
6. Prep your Salmon and asparagus, add your Seasoning salt, oregano, red pepper, salt, pepper, and garlic cloves to the salmon. Add seasoning salt, olive oil and garlic to your asparagus.
7. Melt your butter into small container, add garlic powder and garlic salt.
8. After butter is melted add your salmon and asparagus to your pan facedown, cook for 10 minutes on medium.
9. After 10 minutes is up place your salmon and your asparagus on cookie sheet and add the butter glaze on top of it. Spread out evenly. At this time you want to add a pinch more of garlic all over your salmon and asparagus and then add your lemon slices on top. On each salmon place two lemon slices. Then place your cookie sheet with your salmon and asparagus in the oven and bake for 15 to 20 minutes. If you want your salmon a little more crispy, turn off the oven and turn on the broiler. Broil on high for 2 minutes only. Pull out of the oven, add parsley for presentation and serve.
Submitted By: JP Singer
- 1 Block of firm or extra firm tofu (14oz)
- 2 tbsp coconut oil
- Just under 1/2 cup of rolled oats
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 3/4 tbsp garlic powder
- 3/4 tbsp onion powder
- 1.5 tbsp nutritional yeast
- 1/2 tbsp chili powder
1. Preheat the oven to 450 degrees. Open the package of tofu, take out the block, and press for 15-20 minutes so the water can drain out. You can use a tofu press or simply place a book or other heavy object on top.
2. In a blender or food processor, pulse the dry rolled oats until they become a slightly fine powder. It’s okay to still have some pieces that aren’t blended.
3. In a medium to large bowl that can be covered, pour in the blended oats and all other spices. Mix them around. In a separate bowl, melt the coconut oil until it becomes liquid.
4. Take your pressed block of tofu and cut it into cubes (smaller cubes become crispier). Take these cubes and place them in a third bowl. Then, take your melted coconut oil and pour it over top of your tofu cubes making sure that all pieces are well oiled. Once the tofu is covered, dump them into the bowl with the spices, cover, and shake. Once the cubes are evenly coated, place them on an oiled oven pan and bake at 450 degrees for 30 minutes, or until desired crispiness.
Eat it plain or toss it with your favorite sauce like the General Tso’s bowl pictured here.