Fun, Quick Food

These are two of my favorite recipes these days!

Baked Tofu 

Spinach Artichoke Dip

This is a great party appetizer!

2 (14-oz) cans water-packed artichokes, well drained (I rinse them too)

4 ounces organic silken tofu

1/2 cup (or more) spinach, fresh or frozen

3 large cloves garlic

1/3 cup Parmesan cheese, freshly grated (I've used half the amount and subbed both feta and mozzarella with great results)

2/3 cup plain (or Greek) yogurt

1/4 teaspoon fine grain sea salt, or more to taste

pinch of cayenne pepper

Preheat oven to 350F degrees. Meanwhile saute the spinach in a bit of olive oil. In a blender or food processor puree the artichokes, tofu, and garlic. Add spinach. In a separate medium bowl whisk together the cheese, yogurt, salt, and cayenne. Stir in the artichoke mixture and pour all into a medium-sized baking dish (or multiple smaller dishes). Sprinkle with cayenne pepper. Bake uncovered until heated through and slightly brown on top. (about 45 minutes)

Serve warm or cold with blue corn tortilla chips or pita wedges. (credit to www.101cookbooks.com)

Black Bean Tostada Burgers 

Quick and Easy!

1 15.5 ounce can low-sodium

1/3 cup finely chopped red onion

3 cloves garlic, minced

1/4 cup panko (Japanese bread crumbs), preferably whole-wheat

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt

black pepper to taste

Rinse black beans in a colander and set aside. Meanwhile, coast a medium skillet with cooking spray and heat to medium-low. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more. 

In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash, allowing some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick. 

Place burgers on a lightly oiled grill and cook for 4 minutes. Flip and cook another 4 minutes until burgers are lightly browned. Serve with pico de gallo and avocado. No bun required! (credit to Shape Magazine, 8/08)