Summer Vegetable and Organic Tofu Tacos
by Claire Criscuolo, RN

Serves 6

• 2 Teaspoons extra virgin olive oil
• 1 Medium sweet onion, coarsely chopped
• 5 Cloves garlic, coarsely chopped
• 2 Large, ripe tomatoes, coarsely chopped, include juices
• 1 Small carrot, sliced thin
• 2 Medium green bell peppers, seeded and coarsely chopped
• 2 Teaspoons dried oregano
• 2 Teaspoons cumin
• 1 Teaspoon chipotle powder
• 1 14 ounce extra firm organic tofu, drained, crumbled using your hands
• 2 Tablespoons sliced almonds
• 1 Medium zucchini, cut into small cubes salt and pepper to taste
• 1 Tablespoon toasted pumpkin seed oil
• 1/4 Cup chopped fresh cilantro
• 2 Tablespoons freshly squeezed lime juice, from about ½ lime
• 1 Tablespoon organic flax oil
• 12 crisp corn taco shells, trans fat free
• 1 Cup Avocado Cream, recipe follows

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes, carrot, bell peppers, oregano, cumin, chipotle powder, crumbled tofu, almonds, and zucchini. Sprinkle with salt and pepper. Using a wooden spoon, turn to coat the ingredients with the oil. Cook for 8-10 minutes, stirring occasionally until the peppers are crisp-tender. Add the toasted pumpkin seed oil, cilantro, and lime juice. Stir well to combine. Cook for a minute to heat through. Remove from the heat and stir in the flax oil. Taste for seasonings. When ready to serve, spoon about ½ cup into each taco shell. Top with a heaping tablespoon of Avocado Cream; recipe follows.

Avocado Cream
by Claire Criscuolo, RN

makes about 1 cup

• 2 Medium cloves garlic
• 1 Jalapeno pepper, stem removed
• 2 Tablespoons pumpkin seeds
• 1/4 Cup coarsely chopped fresh cilantro
• 1 Ripe avocado
• ½ Cup plain organic low fat yogurt
• 2 Teaspoons organic flax oil salt to taste

Place the garlic cloves, stemmed jalapeno pepper, pumpkin seeds, and cilantro into a processor cup fitted with a metal blade. Cover and process for about 10 seconds to mince. Cut the avocado in half, remove and discard the pit, then scoop the flesh out into the processor bowl. Add the yogurt, flax oil, and salt. Cover and process for about 10 seconds until blended and smooth. Taste for seasonings. Turn into a serving bowl, using a rubber spatula to scrape the processor bowl.

Walnut Cookies
by Claire Criscuolo, RN

Makes about 44 cookies

• 4 Cups unbleached all-purpose flour
• 5 Teaspoons baking powder
• 1/4 Teaspoon salt
• 1 Cup sugar
• 2 Eggs
• 1 Cup organic milk or soymilk
• 1/4 Cup organic canola oil
• 1/4 Cup toasted walnut oil
• 1 Tablespoon grated orange zest, from about 1 orange
• ½ Cup finely chopped walnuts

Preheat the oven to 375 degrees. Measure the flour, baking powder, salt, and sugar into a bowl. Sift this into another bowl. In a separate bowl, combine the eggs, milk, canola, and walnut oils, and the orange zest. Whisk to blend well. Pour this over the dry ingredients, using a rubber spatula to scrape out the bowl. Stir the mixture to combine. Stir in the chopped walnuts, mixing well to blend. Spray 2-3 cookie sheets with nonstick cooking spray or line them with parchment paper. Drop heaping teaspoons of batter onto the prepared cookie sheets, leaving 1 ½ inches of space between them. Bake for about 12 minutes, or until golden brown. Transfer the cookies to a platter to cool before storing.