Easy Vegan Sour Cream

Here's a recipe for some Easy Vegan Sour Cream! I use this on my enchilada's! 

Easy Vegan Sour Cream

1 12.3-oz Mori-Nu Silken Tofu, Firm
1 1/2 TBSP. fresh lemon juice (can add another tsp. if desired)
about 1/8 tsp. garlic powder
about 1/8 tsp. onion powder
1/4 tsp. extra fine sea salt

-Mix all ingredients in a food processor until smooth.
-Store in a air tight container in the refrigerator. Let sit for at least 1/2 hr. for the flavors to emerge with the tofu!

Festive No So Scalloped Corn

When I went plant based/vegan, I miss certain dishes. One dish is scalloped corn. The word "scalloped" meaning it's been cooked in cream or cheese sauce. This is my version....and I am making this for the holidays!

Festive Not So Scalloped Corn

1 12-oz. package of soft Mori-nu Silken tofu, drained
1 11-oz. can of mexicorn
1 c. fresh corn or frozen corn, thawed
1 c. yellow cornmeal
2 TBSP. pure maple syrup
1 TBSP. garlic chives, minced
1/2 tsp. garlic powder
1/2 tsp. extra fine sea salt
dash or two of cayenne pepper

Heat oven to 400 degrees. With non-stick cooking spray, lightly coat a 8" x 8" baking dish.

-In a large bowl, whisk the tofu until broken up well.
-Add the remaining ingredients and combine.
-Spread in prepared baking dish.
-Bake for 40-50 minutes or until sides just start to pull away.

Enjoy!

Mango Coconut Rice Bowl

I was pretty hungry this morning so I opened my refrigerator and threw this together! Left over brown rice, canned coconut milk and a mango! Sprinkle with a little cardamon and your set. You can swap the mango with another fresh fruit like banana, pineapple or blueberries.

Mango Coconut Rice Bowl

1/2 c. cooked brown rice
2 TBSP canned coconut milk
1 mango, diced
sprinkle of cardamon

In a bowl, layer your rice, coconut milk, dice mango and cardamon. Eat away!