This most wonderful gardener handed me baby spider plants and young aloe vera, what! I was coming down the steps at Madre Tierra, and started veering to avoid the work of the gardener, when I noticed he was pullling out extra plants. I asked him for one he was throwing away, and he gave me a whole bag full, and then said, “Follow me. ” I followed him along a dirt pathway and under some trees to an area of young aloe vera plants, where some were growing too close together, and he thinned them and gave me three beauties, wow! They are in the ground as we speak, enjoying the wet earth from the new rain.
14 oz. firm tofu, pressed for at least 30 minutes then crumbled
1 T.nutritional yeast
1 tsp. turmeric
1 tsp. garlic powder
1 T. Coconut oil
1 Green onion, chopped
4 oz. oyster mushrooms, stems removed & caps thinly sliced
3 c. torn kale, spinach, or thergreens
salt + pepper to taste
6 medium Carrot Flax Wraps (See recipe this blog)
Directions: Press the tofu between two plates lined with paper towels, to squeze out the water. Crumble and mix with the nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion; cook 5-6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2-5 minutes.
Divide greens and tofu onto each tortilla and fold like a burrito.
To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Heat in a skillet with a tsp. of water for 2-3 minuteson each side.
Word of the Day – tortilla -tortilla
Tip of the Day – Make these in advance and freeze them for the week!
Press “subscribe” to get these recipes in your inbox. It’s free!