Kale and Potato Baked Spanish Tortilla

The original version of this recipe called for a cup of oil and a half dozen eggs. Even after "conversion", it required meticulous flipping and about two hours from start to finish. As much as I loved the flavor, I just didn't have the time to make this as often as I wanted. I finally decided there had to be an easier and faster way to make this recipe, and I believe I've found it. You can top this recipe not only with the cilantro pesto included here, but also with your favorite salsa, hot sauce, cheese sauce, or creamy breakfast gravy. Be creative and enjoy!
1 large onion, chopped
4 cloves garlic, minced
5-6 red potatoes
1Lb kale, stems removed and coarsely chopped
1Lb firm organic water packed tofu, drained
2 Tbsp nutritional yeast
2 Tbsp flaxseed meal
1 1/2 tsp salt, adjust to taste
Boil potatoes until tender. Meanwhile, saute onion and garlic in skillet until tender.  Process remaining ingredients on food processor or blender until smooth.Add kale to skillet until just beginning to wilt. Combine all ingredients in large bowl and mix well. Spread evenly in round our rectangle baking dish that has been coated with coconut oil. Bake for 30 minutes at 400° F, our until to is crispy. Serve with cilantro pesto ( http://www.reddirtveg.blogspot.com/2011/10/classic-basil-pesto-and-cilantro-lime.html?m=1) our your choice of sauce. 

Zucchini Lasagna

This gluten free take on a long-time favorite is a crowd pleaser for taste buds of all kinds! There's no noodles to worry about, and zucchini seems to always be on sale or your next door neighbor or friend at church is always giving them away, so its more cost effective too. Its also a better alternative for those wanting to jump-start their weight loss. Feel free to add more veggies like mushrooms, eggplant, onions, etc.

1 jar marinara sauce (no added sugar or oil, or very little olive oil)
1 lb firm water packed tofu, drained
Juice of one lemon
Salt to taste
1/2 tsp each garlic powder, onion powder, basil, and oregano
8 oz. spinach or greens of choice, chiffonde (you can use more if you wish)
1 - 3 Awesome Oat Burgers, crumbled (optional)
3 - 4 large zucchini, cut in half and sliced thinnly, lengthwise
1/2 cup raw cashews
3/4 - 1 cup water
2 Tbsp nutritional yeast
1/8 tsp turmeric
1/2 tsp salt, or to taste
1 tsp onion powder
Splash of lemon juice or pinch of citric acid

Spread a layer of sauce over a 9 x 13 glass or ceramic baking dish. Crumble tofu into medium bowl, and combine with lemon juice, salt, and seasonings. Prepare zucchini. Add cashews and remaining ingredients to blender and blend on high until there is no grittiness. Layer the Lasagna top top of the sauce in the following manner:

zucchini
tofu
oat burger crumbles (if using)
spinach
zucchini
sauce
tofu
spinach
zucchini
sauce
cashew sauce

Bake at 350 degrees F for 20 to 30 minutes, or until zucchini is tender, sauce is bubbly, and cashew sauce has begun to harden.

Sweet Potato-Broccoli Stratas

These easy individual casseroles are great for a dinner with friends or a romantic dinner for two, and are loaded with nutrition! You can even make them the night before and pop them in the oven half an hour before guests arrive. Makes 4 casseroles (this recipe is easy to cut in half if you're only cooking for two ;).

2 large sweet potatoes
Pinch of cardamom
1 bag broccoli florets, frozen
2 boxes Mori-Nu soft tofu
1 Tbsp flaxseed meal
1 Tbsp nutritional yeast
1/4 cup crushed crackers or chips of choice
1/2 tsp salt
1/4 tsp citric acid
1/2 tsp onion powder
2/3 cup frozen spinach, thawed and squeezed, or equivalent amount of pan-wilted fresh greens of choice

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, and wrap in foil. Bake for 30-50 minutes, or until they can be easily pierced with fork and spread open. Unwrap, and allow to cool for a few minutes. Halve and scoop out flesh into bowl. Add pinch of cardamom, and season with salt and all purpose herb seasoning if desired. Mash tofu in bowl with hands or fork in a separate bowl, then place in a fine mesh strainer or cheese cloth and drain as much liquid out as possible. You may need to gently squeeze or press tofu. Place back in bowl and beat with flaxseed meal until well mixed. Add spinach, nutritional yeast, salt, citric acid, and onion powder and mix well. Spoon tofu mixture evenly between 4 loaf pans, 4 souffle cups, or spread all of it on the bottom of one small glass casserole dish. Then, layer crushed crackers or chips over tofu. Next, layer sweet potato mixture, then layer with broccoli florets. Top with salt and nutritional yeast or vegan Parmesan, if desired. Bake 20 minutes at 375. Cool 10 minutes and serve. You may also unmold the individual casseroles and serve without the pan if you are using a nonstick pan. Enjoy!