February 22, 2010

Eat In Week: Day One

Emma Goldman‘s Good Morning Granola: eat-in-week-granola1

What you’ll need:

4 cups Organic Rolled Oats
2/3 cup Organic Slivered, Blanched Almonds
1/2 cup dried Organic Cranberries
1/2 cup dried Organic Blueberries
1/4 cup Organic Flax Seeds
1/2 cup Organic, Raw Agave Nectar
1/3 cup Organic, cold-pressed Canola or other light vegetable oil
1/2 tsp Organic Vanilla extract
1/2 tsp Organic Almond extract

  • Combine the oats, almonds and flax seed in a large mixing bowl.
  • Whisk together the agave, oil, and both of the extracts until a thicker syrup forms.
  • Mix well, and spread onto a baking sheet either lined with parchment or sprayed with cooking spray.
  • Bake in 10 minute incriments. Remove every 10 minutes, stir well, and return to the oven. Bake for a total of 30 minutes.
  • Cool for 5 minutes and add the dried fruit! Enjoy for breakfast with yogurt or fresh fruit 🙂


The Red Wave Society’s Savory Garlic Soba Noodles: eat-in-week-soba1

8 oz (1 package) Organic Soba Noodles
12 oz Organic Firm or Extra Firm Tofu, Pressed & Drained
2 Free-range, Organic Eggs
3/4 cup Bread Crumbs, Preferably Panko style
1 bunch Organic Kale, washed and cut into bite-size pieces
3/4 cup Parmesan cheeses, shredded and divided
10 (or more!) Cloves Organic Garlic, Peeled and kept whole
1 tsp Organic Garlic, Ground
Olive Oil

  • First, press and drain the tofu loaf for 15-30 minutes. (Do this by placing the tofu on a plate, and placing a plate large enough to cover the entire loaf over the top. Place a heavy pan or cookbook on top, and let the liquid drain from the tofu.
  • After it’s drained, cut the loaf in half then cut each half in half, and slice into 1 1/2″ triangles.
  • Mix together the bread crumbs, 1/4 cup of the Parmesan and 1/4 tsp of salt, and separately whisk the eggs in a shallow dish.
  • Dip each triangle of tofu into the egg then press into the bread crumbs until fully coated. Repeat until all of the tofu is ready.
  • You can either bake or pan fry the tofu.
    • To Bake: Preheat oven to 375 degrees. Place tofu on a lightly oiled baking sheet. Bake for 10-15 minutes on each side or until golden brown.
    • To pan fry: Heat 3-5 tbsp’s of the olive oil to a heavy-bottomed skillet, and saute until they are crispy and golden brown.
  • Once the tofu is ready, add the soba to 2 quarts of salted, boiling water. Cook according to package instructions. Drain and set aside. * Follow the directions carefully as soba noodles will become sticky very easily *
  • In a skillet, sautee the garlic cloves on medium heat until light brown and soft through (they should be slightly sweet, and not pungent). Add the kale and stir for 3-5 minutes until the kale has lightly wilted.
  • Add the soba noodles and crushed garlic, and saute for a couple of minutes. Remove from the heat and add the remaining parmesan.
  • Serve topped with the tofu triangles!


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