ENTRÉES
ALKALIZING RECIPIES
ENTRÉES
VEGGIE PAD THAI 1 package tofu
8 oz. rice noodles
3 Tbs. almond butter 2 cups bean sprouts
1 / 3 cup lime juice or lemon juice 3 / 4 tsp. garlic powder
1 / 3 cup Bragg ' s Liquid Aminos 1 " piece of ginger( minced or powdered ginger)
1 / 2 teaspoon red pepper flakes 2 Tbs. sesame oil
1 small onion( chopped)
Sliced lemons 1 small bunch green onions( chopped) Water as needed 2 cups of mixed vegetables( steamed, stir-fried, or microwave)
Prepare rice noodles. Drain and set aside. Squeeze tofu until completely dry. Cut tofu in 1 / 4 " to 1 / 2 " squares. Set aside. Mix almond butter, lime or lemon juice, Bragg ' s Liquid Aminos and red pepper flakes. Set aside. Stir-fry garlic and tofu in 1 tablespoon of sesame oil in a wok, until garlic and tofu slightly turn brown. Add in remaining oil, ginger, and onions. Stir-fry for two minutes. Add in vegetables and almond mixture. Stir-fry until all vegetables are covered in almond mixture. Add in noodles and bean sprouts. Stir-fry until sauce thickens and vegetables and noodles are hot. Use sliced lemons for garnish.
VEGGIE ENCHILADA TORTILLAS
4 sprouted whole wheat tortillas 4 oz. soy Monterey Jack Cheese( shredded) 1 / 2 cup onion( diced) 1 / 2 cup green bell peppers( diced) 1 / 4 cup red bell pepper( diced) 2 tsp. canned green chilies( chopped)
Place tortilla in microwave with a paper towel cover. Microwave on high for 15 seconds. If preferred, place in toaster oven for 2 minutes or warm on a dry fry pan and flip each top to bottom until all are warmed through. Set aside. In a bowl, mix cheese, onion, peppers, and chilies. Split the mixture among the tortillas. Roll tortillas and place seam side down on a plate. Top the tortilla rolls with cheese. Bake at 350 F for 5 minutes or until cheese melts. Serve hot. Serves: 4, preparation time: 15 min, cook time: 5 min
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