iinclude 24h tip

Vegas Fruity tofu scramble:
1 block of Firm tofu
1 tablespoon Olive oil ( you can omit this if you prefer)
1 teaspoon turmeric
2 tablespoons nutritional yeast flakes
1 1/2 teaspoons dried ground cumin
1 teaspoon sea salt
1/4 teaspoon black ground pepper
1/4 tsp dried thyme
1/4 cup water.
Fresh spinach 2 cups approximately
Tomatoes ( cherry work well in this dish)
2 cups cooked rice
Press the tofu between paper towels with a weight on them to remove excess water. Mix all other ingredients in a large mixing bowl and whisk together. Crumble the tofu into the liquid mix and stir to coat tofu. Let rest for 7-10 minutes. Over high heat, heat 1/4 cup water. When pan is heated and water begins to dance in pan pour tofu in and stir. Place spinach and tomatoes on top and lower heat to low- medium. Cover. Add cooked rice
And stir. Serve and enjoy!

You can also find the recipe to this marvelous cookie on the back of a Bobs Red Milk gluten free all purpose flour package which you'll need for this recipe :) happy Holidays!
1 1/2 cups gluten free Oat flour
1 cup Bob's Red Mill All Purpose Gluten Free Baking Flour
1 cup organic sugar
1/4 cup Flaxseed meal
1/4 cup Arrowroot Starch
1 1/2 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
3/4 cup plus 2 Tablespoon melted, refined coconut oil
6 Tablespoons Unsweetened Applesauce
2 Tablespoons gluten free Vanilla Extract
1 cup gluten free, dairy free Chocolate Chips
Preheat the oven to 325 F. Line 2 rimmed baking sheets with parchment paper and set aside. In a medium bowl, whisk together the dry ingredients, then add all wet ingredients. Stir with rubber spatula until a thick dough forms. Stir in the chocolate chips. Drop by tablespoon onto the prepared baking sheets about 1 1/2 inches apart. Bake for seven minutes, rotate then bake 7 minutes more. Let cool. So good!