Blueberry Coffee Cake

Ingredients:

• 1 egg, lightly beaten
• 1 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 2/3 cup milk
• 2 1/4 cup biscuit baking mix
• 1 cup fresh blueberries
• Confectioner's sugar

Directions:

1. In a bowl, combine the egg, sugar, lemon peel and milk. Stir in the biscuit mix until moistened. Fold in the blueberries. Pour into a greased round baking pan.
2. Bake at 350º for 30 minutes. Let cool then remove from pan. Sprinkle confectioner's sugar then cut into wedges.

Smoked Salmon Fettuccine Alfredo

Ingredients:

• 1/2 pound fettuccine pasta
• 1/4 onion, chopped
• 1/4 cup butter
• 1/2 pound smoked salmon, chopped
• 1 pint heavy whipping cream
• 1 tomato, diced
• 2 tablespoons chopped fresh parsley
• Salt and black pepper

Directions:

1. Bring a large pot of salted water to a boil, add pasta and cook for about 8 minutes until al dente. Drain then set aside.
2. Saute onions in butter in a pan until onions are translucent. Add the salmon and saute at low heat for 2 more minutes. Add the cream gradually. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley and season with salt and pepper. 
3. Combine alfredo sauce with pasta and serve.

Candied Almonds

Ingredients:

• 1 pound almonds
• 1 cup sugar
• 1 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread almonds over a baking sheet. Roast for approximately 8 to 10 minutes or until almonds start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine almonds with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after almonds are completely cool.

Shredded Tofu with Edamame

Ingredients:

• 1 bag of shredded tofu
• 1 cup of shelled edamame
• 2 fresh mushrooms, sliced
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 2 teaspoon chicken bouillon 
• 1/2 teaspoon baking soda

Directions:

1. Wash shredded tofu throughly then place it in a bowl of water and add the baking soda. Let sit for 2 minutes then rinse throughly and cut the shredded tofu roughly to break the long pieces.
2. Wash the edamame and mushrooms. Slice the mushrooms.
3. In a frying pan, combine tofu, edamame, and olive oil. Cover the pan for 3 minutes. 
4. Add in the mushroom slices and seasoning. Cook for 3 more minutes and serve!

Spicy Cabbage with Frozen Tofu

Ingredients:

• Half of a cabbage, cleaned & sliced to large chunks
• 1/2 of frozen tofu, defrosted
• 4 teaspoons of olive oil
• 2 teaspoon salt
• 1 teaspoon dried garlic
• 1 pinch ground cayenne pepper or 1 teaspoon chilli oil
• 2 teaspoons of soy sauce

Directions:

1. Defrost/thaw frozen tofu. Once its thawed, cut tofu into 1/2 inch thick slices. 
2. Wash and prepare cabbage, cut into large chunks.
3. In a frying pan, put tofu at the bottom of the pan then the cabbage. Drizzle with olive oil then cover the pan for 3 minutes.
4. Add salt, dried garlic crumbles, cayenne pepper or chilli oil, and soy sauce. Flip the tofu slices. Cook for 5 minutes or until cabbage is at desired tenderness. Serve!