Happiness is Health
Recipe Collection



My recipes are all free from gluten and dairy, and are 100% plant based. However, you can simply add or substitute ingredients to personalize them. Please enjoy any of my recipes! If you serve them to friends or post pics on social media, please let everyone know where you got it, and post a link to my website. I will add more recipes to my collection as I create them.



D.I.Y. Fire Cider



Ingredients

  • 16oz Mason (Canning) Jar
  • 12oz Raw Apple Cider Vinegar w/ Mother (RACV)... or enough to cover contents of jar.
  • ½ Lg Onion, coarsely chopped
  • ½ Poblano Pepper, coarsely chopped (can substitute with one of these: cayenne, jalapeno, habanero)
  • 1 Lemon, sliced into ¼ inch rounds
  • 2-3 Garlic Cloves, coarsely chopped
  • Herbs: Use any or all of these… oregano, parsley, rosemary, thyme, cilantro (this is my fave as it is detoxifying)

Directions:

  • Place all chopped ingredients & herbs in jar
  • Pour RACV over top until all ingredients are completely immersed.
  • Cover tightly (if using a mason jar cover, place a piece of parchment paper between jar and cover because the acidity of the RACV will cause rust. I personally use a silicon cover to prevent this.
  • Shake 2 x day for 3 weeks.
  • Strain out chopped ingredients and herbs.
  • Leave Fire Cider on kitchen counter in cool, darker corner.

Uses: (A “shot” = 1.5 oz or 3 TBSP)

  • Preventative: 1 - 2 shots weekly.
  • Beginning to feel symptoms of cold or flu: 1 shot daily each morning.
  • Have a Cold or Flu: 2 shots daily, divided into morning and evening.
  • Because of the acidity of RACV, I recommend diluting the dose of Fire Cider in at least 2oz water, especially if being taken more than once weekly.

Benefits:

  • Acetic Acid from the RACV
  • Assists with Blood Sugar balance
  • Increases Digestion
  • Helps to reduce Cholesterol levels
  • Aids in Heart health
  • Can help eradicate harmful bacteria
  • Lemons has been shown to prevent kidney stones, increase energy levels, boost immune system, great source of Vitamin C
  • Garlic has been shown to lower high blood pressure, boost immune system, lower cholesterol, improve digestion, increase brain function
  • Spicy Pepper has been shown as antioxidant, anti-inflammatory, anti-cancer, immune boosting, pain reducing, vision health
  • Onions have been shown as antioxidant, antibacterial, assisting digestion, assisting in balancing blood sugar
  • Cilantro has been shown to support heart health, aid in detoxifying heavy metals, balancing blood sugar, aiding in digestion, antioxidant, reduce anxiety, prevent urinary tract infections, soothe skin irritations, assist with healthy menstrual function, protect against cancer
  • Oregano has been shown to be antiviral, antibacterial, anti-inflammatory
  • Rosemary has been shown to be antibiotic, promoting liver health, anti-inflammatory, antioxidant
  • Thyme has been shown to be antioxidant, and maintaining mucus membranes, vision, and skin

If you have esophageal or stomach ulcers or other issues with the GI tract lining, consult a doctor before drinking vinegar.



HiH Cheese Sauce



  • 3 cups Cashews (soaked for 2-4 hours, drained)
  • 3 cups Water
  • 1/2 cup Sweet Potatoes or Carrots (peeled, cubed, steamed until soft. I like Hannah sweet potatoes for this recipe)
  • 1/2 - 1 tsp Smoked Paprika
  • 1/2 tsp Onion granules (or powder)
  • 1 tsp Turmeric
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sea Salt (or Himalayan Pink Salt)
  • 1/2 cup Nutritional Yeast (Nooch)
  • 1 tsp Apple Cider Vinegar (ACV)
  • 2 Tbsp Sauerkraut (plain)

Directions:

Add water, spices, ACV, Nooch, and sauerkraut, to blender. Blend on highest speed for 1 - 2 minutes. Add cashews and sweet potatoes (or carrots), blend on medium until well blended, then blend on highest speed until smooth.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Pomegranate Arils (aka Seeds)



This is not a recipe, but I felt it's really great to know how nutritious this fruit is. I put Pomegranate Arils on peanut butter toast (see inset above), because most jams/jellies are loaded with sugar and other unhealthy ingredients.

According to The Times of India, Pomegranate Nutritional Benefits:

Good for blood circulation: Regular consumption of pomegranate not only increases blood circulation but also increases the RBC count in your blood. It gives strength to your body and increases your metabolism. It treats anemia, prevents low-blood pressure and fatigue. Good for your tummy: Apart from plenty of vitamins and minerals, this wonder fruit has ample fibers, which aid in digestion. Pomegranate is recommended during stomach aliments such as diarrhea, gastric and cholera.

Clears your skin: If you have acne issues then start eating pomegranate on a daily basis to get a flawless skin. This fruit helps in clarifying your blood, hence keeping pimples at bay. Also, vitamin C keeps your skin youthful for a long time.

Keeps your heart healthy: It is filled with antioxidants and anti-inflammatory properties, which effectively prevent and treat cardiovascular diseases. Pomegranate has a lot of plant compounds, which helps in keeping your heart healthy and strong.

Aids in weight loss: Due to a high content of fiber, this super nutritious fruit has weight loss properties. You can get enough nutrition by just consuming one pomegranate. Apart from boosting your metabolism, this fruit is also a great source of vitamin K and folic acid.

Great for diabetes: It keeps a check on your elevated blood-glucose level. This fruit contains less of sugar and has ample anti-diabetic properties, thus, can be effective in lowering your sugar level.

Anti-cancer properties: A lot of studies suggest that pomegranate contains some anti-cancer properties, which are proven to reduce the spread of cancerous cells. It is also suggested that use of pomegranate seed oil can effectively prevent breast cancer.1


https://timesofindia.indiatimes.com/life-style/food-news/unbelievable-benefits-of-pomegranate/articleshow/69940581.cms

Photo by Christine Plant, Happiness is Health



Gardening for the freshest Veggies!



I'm not a fantastic gardener, but I'm trying, and I'm willing to learn from anyone who has advice on planting, cultivating, and growing a veggie garden. After a few years, I'm finally getting the hang of it. Here is today's daily harvest. You can do it too!


There's lots of informative videos on www.youtube.com. Simply type "starting a vegetable garden" in the youtube search bar, click on a video that looks like a good fit, and before you know it, you'll be harvesting your very own cucumbers! Good Luck!


Photo by Christine Plant, Happiness is Health



Awesome BREAD Grain Free



​Wet ingredients (mix first):

  • 1 1/4 c Hot Water (water should be 110 degrees)
  • 2 tsp Raw Honey (or pure Maple Syrup)
  • 2 tsp Active Dry Yeast

Place water in 2 cup measuring cup, add honey and yeast, mix well. Let sit for 10 minutes until 1" - 2" froth forms on top.


While waiting for yeast mixture to rise, mix dry ingredients in large mixing bowl:

  • 1 c Almond Flour
  • 1 c Arrowroot Flour
  • 3/4 c Cassava Flour (1 - 2 Tbs more if too wet)
  • 1 tsp Sea Salt (or Celtic or Pink Himalayan)
  • 1 1/2 Tbsp Chia Seeds, ground
  • 1 Tbsp Psyllium Husk powder*

Directions:

  • When yeast mixture is ready, pour into bowl with dry ingredients.
  • Mix on low until combined. It is ready when dough pulls away from sides of bowl. If needed, you can add 1 - 2 Tbsp of water if dough is too dry, or 1 - 2 Tbsp of cassava flour if dough is too wet.
  • Place a bit of cassava flour on counter. Remove dough from bowl and roll around on counter until smooth.
  • Place dough back in bowl, cover with towel and let rise for 1 hour in a warm area.
  • Remove dough from bowl, roll around on counter until smooth, then shape into loaf.
  • Place in loaf pan lined with parchment paper, cover with towel, let rise for 30 minutes.
  • Preheat oven to Bake @ 395 degrees.
  • Remove towel and place dough in oven, cover loosely (I use a cookie sheet) and bake for 60 - 70 minutes, removing cover half way through baking time.
  • Remove bread from oven, let cool in loaf pan for 15 minutes, then remove and place on wire rack until completely cooled.
  • Enjoy!

*Can substitute with equal amount of ground Flax seed.

Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Pina Colada "IceCream"



  • 1 Banana, sliced and frozen
  • 2 Pineapple slices* (1/2" thick), cubed and frozen
  • 2 Tbsp Coconut Water
  • 1/4 tsp Vanilla Extract** (homemade with Spiced Rum)

Directions:

Place all ingredients in high speed blender or food processor. Blend for 30 - 60 seconds, until ice-cream consistency. Serve immediately or freeze.


*Can substitute with Mango instead of Pineapple

**If serving children, use non-alcoholic extract or leave out.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Roasted Broccoli Rabe & Potatoes



  • 1 bunch Broccoli Rabe, cut into 2" pieces
  • 2 White Potatoes, skin on, washed, cut into 1" cubes
  • 2 - 3 Garlic Cloves, coarsely chopped
  • 2 Tbsp Yellow Onion, coarsely chopped
  • 1/4 cup Vegetable Broth (see my recipe below)
  • 1 Tbsp Poblano Pepper, small diced
  • Spices, 1/4 tsp each: Sea Salt, Black Pepper, Thyme, Parsely

Directions:

Steam broccoli rabe and potatoes until al dente. Transfer to silicone lined baking sheet. Add remaining ingredients and toss to mix together, making sure to distribute broth and spices evenly. Bake @ 400 degrees for 10 - 15 minutes or until potatoes are golden brown.


Side note: Broccoli Rabe has a garlicky taste, and tends to be bitter when sauteed or boiled. I find roasting it as described above, brings out its delicious flavor.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Spinach & Kale Naan Pizza



  • 1 Naan (I make my own, but you can buy at grocery store)
  • Marinara Sauce, spread even layer on naan
  • Vegan Mozzarella,* place chunks on top of marinara
  • Sauteed veggies: kale, spinach, onions, garlic, green peppers
  • Top with sliced tomatoes

Directions:

Bake @ 350 degrees for 15 - 20 minutes.

Sprinkle with Sea Salt before serving.


*My favorite is Miyokos Creamery Vegan Mozz.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Fried Cauliflower Rice



  • 1 small head of Cauliflower, shredded*
  • 1 Carrot, skin on, small diced
  • 1 Yellow (or Red) Onion, small diced
  • 1 Tbsp Vegetable Broth (see below for recipe)
  • 1 handful Spinach, coarsely chopped
  • 1 Tbsp Coconut Aminos
  • 1/2" Ginger, grated
  • 1/4 tsp Himalayan Crystal Salt

Directions:

Sautee cauliflower, carrot, and onion until tender. Use veggie broth as needed for non-stick and to deglaze pan to get the delicious bits and pieces. Add remaining ingredients, except salt, stir to combine. Cook 1 - 2 minutes. Serve. Sprinkle with salt if desired.


Red Lentil Loaf in picture is a recipe from Forks Over Knives.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Chickpea "Tuna" Salad on Cucumbers



  • 1 cup Chickpeas, cooked and rinsed
  • 1/4 cup Cashew Mayo (see recipe below)
  • 1 Tbsp Capers (in water), drained and rinsed
  • 1 Tbsp Spring Onion, finely diced
  • 1 Celery stalk, finely diced
  • 1/2 small Zucchini, finely diced (optional ingredient)
  • 1 Tbsp Dulse Flakes
  • 1 sprig Thyme, finely chopped
  • 1/4 tsp Black Pepper
  • 1/4 tsp Sea Salt

Directions:

Place all ingredients, except salt, in a large bowl and mash with potato masher until well blended.


Place onto cucumber slices using medium ice-cream scoop. Sprinkle with sea salt. Garnish with leafy greens and tomato slices.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



HiH Cashew Mayo



  • 1 1/2 cups Cashews, soaked* 2 - 4 hours, rinsed
  • 1 Tbsp Sauerkraut, plain
  • 1/2 cup filtered Water
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Sea Salt

Directions:

Place all ingredients in food processor or high speed blender. Blend until creamy. (If needed, add more water 1 Tbsp at a time until desired consistency is reached).


*Soaking Cashews softens them for easier blending, and also removes the phytic acid making them more easily digestible.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Black Bean & Avocado Chocolate Pudding



  • 2 Avocados, pits and skins removed
  • 1/2 cup Black Beans, cooked, drained and rinsed
  • 1/3 cup Cacao Powder
  • 1/3 cup Pure Maple Syrup (or Yacon Syrup)
  • 1/8 tsp Sea Salt
  • 1 Tbsp Dairy Free Mini Chocolate Chips (optional)

Directions:

Blend all ingredients, except chocolate chips, in high speed blender until smooth and creamy. Sprinkle with chocolate chips if desired. ​


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Veggie Stock (Broth)



  • 3 Carrots, rinsed & coarsely chopped
  • 3 Celery stalks, rinsed & coarsely chopped
  • 1 Yellow Onion, peeled & coarsely chopped
  • 1 Leek, cut into 1/4" pieces
  • 4 Sundried Tomatoes
  • 5 Garlic Cloves, peeled & coarsely chopped
  • 1 tsp Black Peppercorns
  • 5 - 7 sprigs of Parsely
  • 2 Bay Leaves
  • 1 sprig of Thyme
  • 6 cups, plus 2 Tbsp Filtered Water

Directions:

Place first 7 ingredients into large, high sided pot, preheated on medium (see Mercury Ball test below).

Saute until vegetables start to brown and stick to pot.

Add 2 Tbsp of water and stir to deglaze.

Add remaining ingredients, stir well, simmer for 60 minutes.

Strain and place Veggie Stock into glass jars, let cool, then cover tightly and store in refrigerator or freezer.*


Side Note: Use cooked veggies to make veggie burgers, vegetable soup, or another recipe.


*When freezing liquid, leave ample room for expansion of liquid (approximately 1")


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Mercury Ball Test



Preheat stainless steel or nonstick pan on low/medium. When the pan has heated, drop 1/8 tsp of water into pan. If pan is not ready to use, the water will splatter and dissipate (see quarter sized, whitish area in pan). If the pan is sufficiently heated for sauteing, the water will form a ball (it may separate into tiny balls at first, but they will all come together), and continue to roll around the pan (the pan in video is stationary, the water ball moves on its own).







Cinnamon Apple Donuts



  • 1 cup Whole Grain Oat Flour, sifted
  • 1/2 cup Coconut Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1 Tbsp Pure Maple Syrup*
  • 1 Tbsp Applesauce
  • 3/4 cup Cashew Milk,** unsweetened
  • 1 Flax Egg***

Directions:

Place all ingredients in mixing bowl and blend on medium until smooth. Scoop into pastry bag and squeeze into silicon donut molds. Bake @ 350 degrees for 10 minutes.​


*Can substitute with Yacon Syrup for a lower glycemic index.

**Can substitute with other unsweetened nut milk.

***1 Tbsp ground Flaxseed and 3 Tbsp water, mix, let sit 5 minutes.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Pan seared Polenta Patties with Red Cabbage Salad



  • 1 cup Cornmeal*
  • 2 cups filtered Water
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Garlic Granules
  • 1/2 tsp Onion Granules
  • 1/4 tsp Turmeric
  • 1/8 tsp Black Pepper
  • 1 Tbsp Dulse Flakes (optional, gives it a seafood taste)
  • Sea Salt to taste on finished pucks

Directions:

Place all ingredients into sauce pan, bring to a boil, reduce heat to simmer, cook until mashed potato consistency, stirring constantly with whisk to prevent clumping. Remove from heat and place equal amounts into silicone muffin molds (I use medium sized ice-cream scoop, then flatten with a silicone spatula). Refrigerate until cool. At this point you can either pan sear them, or freeze them for later use. Pan sear on medium, in preheated, non stick pan, until crispy, about 5 minutes per side. Lightly salt.


Salad: Iceburg Lettuce, red cabbage (shredded), scallions.

Peanut Mustard Dressing:

  • 1 Tbsp smooth Peanut Butter
  • 1 tsp Spicy Mustard
  • 1/2 tsp Pure Maple Syrup
  • Water, just enough to make pourable

*When using any type of corn ingredient, always be sure it is organic, as corn is one of the heaviest chemically sprayed crops, and is usually genetically modified to resist pests.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Aquafaba Whipped Cream



Aquafaba is the liquid leftover after cooking Garbanzo Beans (aka Chickpeas), or if you buy chickpeas in the can, it's the liquid in the can.


To make it into whipped cream, simply refrigerate until cold, then whip with high speed blender until it's the consistency of whipped cream, approximately 5-10 minutes, depending on speed. At this point you can add 1 tsp of Pure Maple Syrup, quickly whip just enough to blend. Serve immediately, or store in refrigerator for up to 3 days, re-whip when ready to use.


Side Note: This is the perfect topping to my Z Cake.






Z Cake



  • 1 1/2 cups Whole Grain Oat Flour
  • 1 tsp Psyllium Husk
  • 3/4 cup Coconut Sugar
  • 1 1/2 cup Zucchini, peel on, cut into 1/2" slices
  • 1/4 tsp Almond Extract
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • 6 oz Cashew Milk, unsweetened
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1/4 tsp Apple Cider Vinegar

Directions:

Place all ingredients in food processor and blend on highest speed until cake-like batter. Pour into silicone pie dish. Bake in preheated oven @ 350 degrees for 45 minutes. Use toothpick in center to test doneness.


Side Note: Aquafaba Whipped Cream is the perfect topping for my Z Cake.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Quinoa & Lentil Stuffed Sweet Peppers



  • 1 Tbsp Red (or Yellow) Onion, diced
  • 1 Garlic Clove, diced
  • 1/2 cup Corn*
  • 1 small Tomato, diced
  • 1 handful of Kale, chopped
  • 1 tsp Curry Powder
  • 1 tsp Cilantro (dried) or 1 small bunch of fresh
  • Sea Salt & Black Pepper to taste
  • 2 Sweet Red Peppers, lightly steamed
  • 1/2 cup Tricolor Quinoa, cooked
  • 1/2 cup Red Lentils, cooked

Directions:

Saute first 7 ingredients in preheated pan until soft. Add Quinoa and Lentils, stir. Stuff Red Peppers with mix. Salt & Pepper to taste.


Cocayo Sauce: (optional)

1 Tbsp Cashew Mayo (see recipe above)

1 tsp Coconut Aminos

1/2 tsp Ginger, grated

Whisk together. Pour over stuffed pepper.


*When using any type of corn ingredient, always be sure it is organic, as corn is one of the heaviest chemically sprayed crops, and is also usually genetically modified to resist pests.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Perfect Hot Chocolate



  • 1/2 cup Nut Milk, unsweetened
  • 1/2 cup Full Fat Coconut Milk
  • 1 Tbsp Coconut Sugar or 1 tsp Yacon Syrup
  • 2 Tbsp Cacao Powder*
  • 1/4 tsp Blackstrap Molasses


Directions:

Place all ingredients in sauce pan, whisk together on low/medium heat, continue whisking gently until heated through. Pour and serve.

Aquafaba Whipped Cream is a perfect compliment!

*Cacao Powder vs Cocoa


Recipe by Christine Plant, Happiness is Health

Photo by Nicolas Leclercq on Unsplash





Apple Pancake



  • 1 Apple, peeled, cored, small diced
  • 1/4 tsp Coriander
  • 1/2 tsp Cinnamon
  • 1 Tbsp Butter or Coconut Oil

Melt butter or oil in low/medium preheated cast iron or stainless steel pan. Add above ingredients. Pan fry, stirring occasionally until soft.


Pancake batter:

  • 1/2 cup Whole Grain Oat (or Brown Rice) Flour
  • 1/2 cup Water
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Apple Cider Vinegar
  • 1 Tbsp Coconut Sugar (or Pure Maple Syrup)
  • 1 Tbsp ground Flaxseed

Mix well, pour over apple mixture in pan. Cook on low/medium until top has bubbles in it. Place under preheated broiler in oven, on low, until lightly browned.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Millet Omelette



  • 1 Flax Egg*
  • 1/4 cup Millet Flour
  • 1 tsp Psyllium Husk
  • 1/4 tsp Granulated Garlic
  • 1/4 tsp Granulated Onion
  • 1 Tbsp Nutritional Yeast
  • 1/8 tsp Fennel, ground
  • 1/3 cup Water

Directions:

Make Flax Egg, add remaining ingredients, mix well. Pour into frying pan preheated on low/medium. Cook until easily lifts from pan, flip over. Add any cooked veggies and cheese, continue cooking approximately 1 - 2 minutes. When easily lifts from pan, fold in half and serve.


*Flax Egg: Mix 1 Tbsp ground Flaxseed with 3 Tbsp water, whisk and let sit for 5 minutes. Use in any recipe in place of regular egg.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Sweet P Quinoa Burger



Mash Together:

  • 1 Sweet Potato, peeled, steamed
  • 1 c Quinoa, cooked
  • 1 c Chickpeas, rinsed and drained (can use canneloni or navy beans)

Add:

  • 1/2 c Buckwheat Flour
  • 2 Tbsp Flaxseed, ground
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Smoked Paprika
  • 1 tsp Curry Powder
  • 1/2 tsp Kelp Granules (adds iodine)
  • 1/4 tsp Himalayan Pink Salt
  • 1/4 tsp Black Pepper

Mix well, form into burgers (or golf ball sized balls).

Bake or Airfry at 400F for 20 - 30 minutes.

Place on Dairy free, Gluten free bun and top with sauerkraut, swiss chard, German mustard.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health





Fried Rice & Bean Rolls



  • 2 Brown Rice Wrappers (follow package instructions).
  • 1/2 c Beans, cooked (any variety)
  • 1/2 c Brown Rice, cooked
  • 1/2 c Leafy Greens (any variety)
  • 1/4 c Shiitake Mushrooms
  • 1/4 c Carrot, peel on, shredded

Mix all ingredients together except wrapper. Prepare wrapper, then add 3/4 c of mixture on each wrapper, roll up. AirFry on 425 F for 10 - 15 minutes.


Cocayo Sauce:

  • 1/4 c Coconut Aminos
  • 1 Tbsp Cashew Mayo
  • 1 tsp Black Sesame Seeds

Drizzle sauce over rolls, or dip.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health



Sweet & Sour Tofu with Broccoli Rabe



  • 1/2 Block Firm Tofu, drained, pressed, but into bite sized pieces.

Mix sauce together:

  • 1/2 c Coconut Aminos
  • 1 Tbsp Honey, melted
  • 1/2" Ginger, grated
  • 1/4 tsp Red Pepper Flakes
  • 1 - 2 Garlic Cloves, small diced

Place all ingredients in preheated cast iron frying pan, keeping tofu separate from the other ingredients. Pour sauce over everything in pan, fry, stirring greens and flipping tofu, until tofu is golden and greens are soft.


Recipe by Christine Plant, Happiness is Health

Photo by Christine Plant, Happiness is Health


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