vonnix:

Raw blueberry banana tarts

Makes 6 servings

Ingredients for the crust:
1/3c raw walnuts
3 Medjool dates, pits removed

Ingredients for the filling:
1 medium banana
1/3c fresh blueberries (+ extra to garnish)
1/4 tsp vanilla powder
2 tsp maple syrup
1 tsp water (if needed)

Directions:
Line 6 muffin holes with cling wrap. In a food processor, blend walnuts and dates till the mixture comes together. Divide into 6 equal pieces and press into the base of each hole. Chill in refrigerator to set.

While the crust is setting, add banana, blueberries and vanilla powder to the food processor. Blend until combined then add maple syrup. Continue to blend until a smooth puree forms. If the consistency is too thick, add a teaspoon of water. Remove muffin tin from fridge and evenly distribute filling onto each crust (I had some leftover filling). Garnish with blueberries if desired. Place in freezer and allow to set for a minimum of 2 hours.




SOUTHWESTERN TOFU SCRAMBLE

Serves 6 Vegan 30 minutes or fewer

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.

1 medium rod bell pepper, diced (about 1 cup)
1 small carrot, diced (about ½ cup)
4 green onions, chopped (about ½ cup)
1 clove garlic, minced (about 1 tsp.)
½ tsp. ground cumin
¼ tsp. ground turmeric
1 14-oz. pkg. medium tofu, drained and crumbled
½ tsp. hot sauce
2 Tbs. chopped cilantro
salsa, for garnish

Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin and turmeric, and cook I minute more. Add tofu and hot sauce, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.

PER SERVING: 113 CAL; 11G PROT; 6G TOTAL FAT (1G SAT. FAT); 6G CARB; 0MG CHOL; 32MG SOD; 3G FIBER; 2G SUGARS