Pantry Essentials + Recipe Mondays: Grama’s Sweet Chilli Sauce

Welcome to the first post of an upcoming weekly tradition: Pantry Essentials + Recipe Mondays (aka PERM), where I’ll post every Monday about an item I love and give you a recipe to try out as well.

I realized there were so many delicious things I love, and so many ways to prepare them, that why not share them all!

I’m also open to any companies sending me free samples (I mean, who doesn’t love free samples?), and I will always let you know what delectables I have discovered on my own versus what has been provided.

Let’s start it off with another one of my impulse buys at Whole Foods (yes, I found this on my own): Grama’s Sweet Chilli Sauce. This sauce is fantastic. I use it in stir-frys, as a dipping sauce, and even on salads. It gives dishes that extra pizazz.

Tofu Stir Fry with Lentils & Sweet Chilli Sauce:

Ingredients:

  • 4 oz Firm Tofu (cut in to 1/2 inch thick squares)
  • 1/2 C Broccoli Florets
  • 1/3 C Frozen & Shelled Edamame
  • 1/2 C Precooked Lentils
  • 1 Clove Garlic (minced)
  • 1.5 TBSP Olive Oil
  • 2 TBSP Water
  • 2 TBSP Grama’s Sweet Chilli Sauce

Heat the olive oil over med-high heat. Once the oil is hot, place the tofu in the skillet. Let it fry on each side for 3 minutes or until golden brown. Add the garlic, mix it around, and cook for another minute.

Add the broccoli and edamame, and about 2 TBSP water and cover with a lid (the water will steam the vegetables as it is sauteing at the same time!). Let it cook for 4 minutes.

Uncover, add the lentils and cook for an additional 1-2 minutes, stirring occasionally.

Add to your plate, cover with sauce to taste (I suggest about 2 TBSP).

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La Gloria Tortillas Rock My World: 2 Recipies for Amazing “Queso”Dillas

Due to being sick and crazy busy-ness in my life outside of food and crafting, I’ve been away for too long; but I promise I’m back with more delectable recipes and fun crafts.

A few years ago, I made an impulse buy at the Whole Foods in The Valley on a bag of La Gloria’s Low Carb Tortillas. It was straight up one of the best impulse grocery buys of my life (no joke). These tortillas rocked my world; the most doughey, delicious tortilla you could possibly sink your teeth in to.

I moved from The Valley and had a hard time finding them, but for the past few months, I’ve been having good luck at the Whole Foods on the West Side and I thought I’d share the deliciousness.

The first recipe is super fast to make, and when I have La Gloria tortillas in my house, I eat at least one of these a day.

The Fancy Breakfast “Queso”dilla.

The Simple “Queso”Dilla (Vegan):

  • 1 La Gloria Low Carb Flour Tortilla
  • 2 Pieces Vegan Mozzarella Rice Cheese
  • Hot Sauce (I use Tapatio)
  • 1/2 of a Small Avocado
  • Cooking Spray

Use a little bit of cooking spray on your skillet and heat the pan on medium-high heat.

Place down the tortilla on the pan. Place your 2 slices of vegan cheese side by side and dribble hot sauce over the cheese. (I usually put about 10 drops).

Fold the cheese-less half over to cover the cheese and heat about 1-2 minutes on each side, or until the tortilla starts to lightly crisp and slightly brown. Using a spatula, you can press down on the tortilla so that the cheese sticks to both sides.

Take it off the heat, pull it open, and add your avocado slices. Fold it back together, let it sit for a minute, and enjoy!

The Fancy Breakfast “Queso”dilla (Vegetarian):

  • 1 La Gloria Low Carb Flour Tortilla
  • 1 Full Egg and 1 Egg with Whites Only
  • 2 Slices Vegan Mozzarella Rice Cheese
  • 1/3 Cup Pre-Cooked Quinoa
  • Hot Sauce
  • 1/3 Small Avacado, cut in to slices
  • Salsa (optional)
  • Cooking Spray

Heat up cooking spray over medium-high heat. Place your egg sunny-side up in the pan. Fry on both sides until it’s done. Take it off the heat and keep it on the side.

Using more cooking spray if necessary, place the tortilla flat on the pan. Add the 2 slices of rice cheese and about 10 dribbles of hot sauce. Spread an even, thin layer of your pre-cooked quinoa over the tortilla and then place the egg on top.

I tend to use quinoa left overs from the night before, but you can always make it fresh: boil water and add quinoa (2 parts water to 1 part quinoa). Let it simmer for 10-15 minutes until you see the little white tails and all the water is absorbed. Let it sit covered for 1-2 minutes.

Let the tortilla cook for about 2-3 minutes, then take it off the heat. Add your sliced avocado and salsa if desired.

Fold in half and enjoy!

Spicy Tofu Stir Fry for One

I am a huge fan of the pre-cooked and marinated Tofu from Wildwood. I tend to eat half a pack when I’m on the run and looking for a snack, but their flavored tofu also goes great in a variety of dishes. I made this stir fry the other day, and then again for lunch today. It seriously tastes like heaven.

If you haven’t heard of Sriracha, it looks like this. My friend Carlie introduced me to this magical spicy sauce, and I use it on almost every stir fry I make. It is pretty strong, so go slow. You can always add more!

If you haven’t heard of nutritional yeast, it is a flaky yellow powder and adds a cheesy texture. It looks like this and you can find it in the bulk sections of most health food stores, or in big containers at Whole Foods. Nutritional yeast is a great gluten-free source of protein and b-vitamins.

Ingredients:

  • Small Broccoli Crown
  • 1/4 of a Yellow Pepper
  • 1/2 of a Portabella Mushroom
  • 3 oz Savory Marinated Tofu (I suggest Wildwood Organic Sprouted & Baked Tofu)
  • 1 TBSP Coconut Oil
  • 1 TBSP Nutitional Yeast
  • 1/2 TSP Sriracha
  • 1 TSP Soy Sauce
  • 1/4 C Water

STEP 1: Prepare Vegetables 

Rinse all the vegetables under cold water and pre-chop them.

STEP 2: Cook

Heat 1/2 TBSP of coconut oil on medium heat. Once it is melted, add the mushrooms and the yellow peppers. Saute for 2-3 minutes, stirring occasionally.

Add the broccoli and 1/4 cup water. Cover with a pot lid (it steams the broccoli!). Let it steam for about 5 minutes or until the majority of the water has steamed out.

Add the tofu and other 1/2 TBSP of coconut oil. Let it cook for a minute, stirring once or twice.

Add the sriracha, nutritional yeast, and soy sauce. Cook for an additional 1-2 minutes, constantly stirring.

Scoop it on to your plate, let it cool, and enjoy!

 

Oh and hey did you notice? I got a better camera… aka my new iPad!