Walnut Creme Blintzes

walnuts
lemon juice
sweetener of choice
egg roll wrappers
mixed berries
coconut oil

I made these for breakfast one morning when I hadn't been to the grocery store recently and was searching my kitchen for something to eat. I found leftover egg roll wrappers in the refrigerator and went from there. Soak about 2/3 cup walnuts in 1/2 cup warm water. Add sweetener, to taste (about 2 tsp sugar, agave, maple syrup, etc.). Squeeze in about a Tbsp of lemon juice. Blend in high powered blender until mostly smooth. Add more water if necessary. Spoon about 2 Tbsp of walnut creme into an egg roll wrapper and roll up into a blintz shape, with the ends folded in. Cook in coconut oil over medium heat until lightly golden on both sides, about 5-7 minutes. I used frozen berries and heated them in the microwave for 3 minutes while the blintzes cooked. Plate blintzes and serve with warm berries on top. Makes 8 blintzes.

Lime Ginger Tacos with Mango Salsa

Tofu
Limes
Ginger
Cilantro
Vegetable oil
Sweetener of choice (agave or other liquid form works best)
Garlic
Red Onion
Mango
Cabbage
Tortillas

Add oil, 1 clove of garlic, juice of 1 lime, grated ginger, cilantro leaves, and sweetener to blender (I use a Magic Bullet). Blend until smooth. Cut tofu into small chunks and marinate in half of the liquid. While tofu is marinating, make the salsa by dicing mango, and adding a small amount of diced onion, cilantro and lime juice. Let salsa sit while you sauté the tofu over medium heat.  Layer tofu, shredded cabbage, and salsa onto a tortilla, drizzle with remaining marinade.