Eat Cool Stuff

Favorite Oatmeal

1½ cups water
1 cup rolled oats (certified gluten-free if necessary; see Tip)
¼ cup nondairy milk (nut-free and/or soy-free if necessary)
1 to 2 tablespoons maple syrup
1 teaspoon ground cinnamon
Salt to taste
1. Combine the water and oats in a small saucepan or pot and bring to a boil. Reduce to a simmer and cook, untouched, for 3 to 4 minutes, until slightly thick and sticky.
2. Add the milk, maple syrup, cinnamon, and salt and cook for 1 to 2 minutes more, until it’s heated through and has reached your desired thickness. Remove from the heat and transfer to a serving bowl. Serve immediately with your choice of toppings.

Blueberry Detox Smoothie

2 cups coconut water 2 cups baby spinach
2 cups frozen blueberries
½ frozen banana
2 tablespoons spirulina 1 cup ice (optional)

Add all ingredients to blender and blend until smooth.

The Cucumber Refresher

1 Fuji Apple, quartered 2 cups kale
1 large cucumber

Add ingredients alternating between Apple and Kale and Cucumber and Kale being sure to end with Apple or Cucumber.

Rancheros Tofu

scrambled tofu
1 teaspoon olive oil
½ medium yellow onion, diced
One 14-ounce block extra firm tofu
2 tablespoons vegetable broth, plus more if needed
1 teaspoon black salt (kala namak; or regular salt)
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground turmeric
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Black pepper to taste

rancheros
8 to 10 corn tortillas (2 per person)
½ batch 15-Minute Refried Beans

Chopped fresh cilantro
Sliced avocado, optional
Shredded cabbage or lettuce, optional
Sliced radishes, optional
Chopped green onions, optional
Lime wedges
1. To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.