Tofu-Vege burger

Ingredient for four people
(for burger)
shredded carrot 3oz
shredded onion 3oz
chopped garlic 1 clove
chopped ginger 1 clove
shredded cabbage 3 to 4 pieces
firm tofu 1 package, 14 oz
cooked soy bean 1/2 cup, chopped
egg 2
fat free ricotta cheese 1/2 cup
whole wheat flouer 1 cup
1 Tbs ketchap
1 tsp sugar
1 Tbs soy sauce
extra virgin olive oil 1 Tbs

(for sauce)
1/2 cup plane yogurt
1 Tbs lemon juice
1 Tbs chopped mint leaves

1. Pur carrot, onion, garlic and ginger in a pylex bawl with lid. Covered microwave high 1 minute.
2. Add cabbage to 1 bowl and microwave high 1 more minute.
3. Add tofu and soy. Crush tofu with a folk. Mix well. Add eggs, ricotta cheese and whole wheat flouer. Mix well using a folk. Season with 1 ketchap, sugar and soy sauce.
4. In a non stick pan, put extra virgin olive oil. Make burger shape using 2 table spoons. Saute 3 tofu mixture one side 7 minutes flip and saute 5 more minutes.
5. Mix sauce ingredients and put next to tofu burger.

Healthy banana bread

Ingredient
3 ripe bananas
2 eggs
1/4 cup organic cane sugar
1/4 cup extra virgin olive oil
1/4 cup soy milk or almond milk
1 tsp baking soda
1 tsp baking powder
1 Tbs copped pecan
1 cup whole wheat flower

1. Preheat the oven to 400 F. In a big bowl, put bananas and mash with a folk. Add eggs and continue to mash them with a folk. Add all ingredient and mix well. You do not have to shift flower or use whisk. Just mix well with a folk.
2. Line the 8 x 3 x 3 inch retangle baking pan with parchment paper. Pour banana mixture and bake 45 to 50 minutes or a toothpick inserted in center comes out clean. When the surface starts to look dark, cover with alminum foil.

New cabbage and tuna basil pasta

Ingredient for 2 people
1/2 lb angel hair pasta
1/4 of cabbage, roughly chopped
1 small can of tuna in water (5 oz or 142 g)
1 Tbs soy sauce
2 oz genova pesto or pesto sauce
2 Tbs parmesan cheese

1. Boil hot water, cook angel hair pasta according to direction, put roughly chopped cabbage to the pasta pan and cook with pasta last one minute.
2. Drain pasta and cabbage. Put them in a big bowl. Add the canned tuna with liqud, put soy sauce and pesto sauce on top of 1. Mix well. Put cheese and fresh basil leaves before you eat. Even if you do not make pesto out of scratch, if you mix store bought pest with fresh basuk leaves, you can enjoy real basil fragrance.

My perfect instant meal

Ingredient

1 package of Trader Ming's satay noodles and sauce
2 Tbs frozen vegetable
3 cooked frozen shrimp (medium size)
1 tsp ground flax seed
1 tsp valsamic vinegar
1 egg

1. Open the noodle package, empty the contents of the noodle into the box and separate with a folk. Empty the contents of the sauce over box.
2. Adds frozen vegetable, cooked frozen shrimp, ground flax seed, valsamic vinegar and one egg. Make hole in the egg with a folk. Otherwise egg will explode. Microwave 3 minutes. If microwave is not powerful, microwave 4 minutes.

Broccoli and corn's soy sauce and mayo taste

Ingredients

1/2 lb frozen broccolli
1/4 lb frozen corn
1 Tbs mayonnaise or creamy dressing
1 Tbs soy sauce
1 Tbs dried bonito flakes (optional)

1. Put broccolli and corn in a pyrex bowl or plastic container. Microwave high for 3 minutes.
2. Drain and squeeze extra water. Season with mayo, soy sauce and bonito flakes.

Easy Roasted Asparagus

This is the easyest and best asparagus.

Ingredients

1 bunch of asparagus
1/4 tsp salt
1 Tbs extra virgin olive oil

1. Line cooking sheet with almi foil wrap, spray oil. Cut the bottom hard part of asparagus and break them half with hands. Place asparagus in the cooking sheet. Sprinkle salt and olive oil.
2. Preheat the oven 400F. Bake asparagus for 15 to 20 minutes.

Tailgate baked spring rolls

This is the perfect food for Talegate nibbles for six people

Ingredients

Talegate baked spring rolls
25 thin spring roll shells (I got at Asian market, frozen section)
3 cups of leftover spaghetti meat sauce
1 tsp tomato ketchup for each roll
1Tbs shredded mozzarella cheese
1 tsp extra virgin olive oil

1. Open the bag of spring roll shells, take a damp towel, cover the all spring roll sheets with the towel for 5 minutes. Each sheet sticks together, so carefully peel one each and wrap them with damp towel. Bring 12-17 inch cookie sheet, line the sheet with 18 IN aluminum foil, spray oiled. Preheat the oven to 450 F.

2. Take one spring roll shell to the plate, put one Tbs of leftover spaghetti meat sauce. Add 1 tsp tomato ketchup and 1Tbs cheese. Fold the roll into spring roll shape. Mix water and flour in a small plate. Put the flour mixture at the end of the roll. Put all the finished rolls on the cookie sheet. Sprinkle olive oil and put them in the pre-heated oven, second shelf from the top. Bake 10 minutes. Bring the sheet out of the oven. Flip the rolls and bake 10 more minutes. If the edge of the roll gets burned, scrape with the knife. The roll will look perfect.