GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download

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MY LATEST BESTSELLING BOOK:

https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S

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To enter the giveaway for the FREE cookbook: 1) Follow Lei on IG https://www.instagram.com/leishishak/ 2) Like the post she made showing the kale smoothie

3) Post on her post your favorite way to enjoy kale

Contest ends 2:30pm PACIFIC time on Wednesday, March 1, 2023

You can get the book here: https://www.amazon.com/dp/1510772081?linkCode=ssc&tag=onamzchefajsh-20&creativeASIN=1510772081&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin

Lei Shishak is the author of numerous cookbooks: Easy Plant-Based Cooking for Two, Farm-To-Table Desserts, Beach House Dinners, Beach House Brunch, and Beach House Baking, heralded by USA Today as a top 10 cookbook of summer 2014. She received her culinary training at the CIA in New York and holds a certificate in Plant-Based Nutrition. After heading pastry kitchens at notable LA and Orange County restaurants, Lei founded Sugar Blossom Bake Shop in San Clemente, California, and has been featured in People, Riviera Magazine, Sunset Magazine, Los Angeles Daily News, OC Register, KTLA Morning News, PBS, and many more media outlets. Find out more at lhttps://leishishak.com/, and on Instagram https://www.instagram.com/leishishak/.

BLUECADO SMOOTHIE

gluten-free

oil-free

Yield: 2 servings (about 3 cups)

1 small avocado, halved and pitted

1 frozen banana

1 ½ cups frozen blueberries

1 cup baby spinach, lightly packed

¾ cup almond milk

½ cup filtered water

½ teaspoon flax seeds (or flax meal)

Scoop avocado flesh into a blender. Add banana, blueberries, spinach, almond milk, water, and flax seeds. Mix on high until smooth and creamy, 20 to 30 seconds. Pour into two glasses and serve.

TOFU AVOCADO TOAST

oil-free

Yield: 2 servings

Pickled onions:

¼ cup water

1 tablespoon sugar

½ teaspoon salt

¼ cup white vinegar

¼ cup thinly sliced red onion

Tofu “eggs”:

7 ounces soft tofu

2 scallions

1 tablespoon nutritional yeast

1 tablespoon tahini

1 teaspoon white wine vinegar

1 teaspoon miso

½ teaspoon garlic powder

¼ teaspoon chili powder

1/8 teaspoon salt

Toast:

2 to 4 slices of sturdy whole grain bread

1 medium ripe avocado, sliced

handful of mixed greens

1 Persian cucumber, thinly sliced

sriracha to taste

Make Pickled onions:

Warm water in a small bowl in the microwave, about 20 seconds. Add sugar and salt; stir to dissolve. Add vinegar and submerge sliced red onions. Set aside to pickle.

Make Tofu “eggs”:

Wrap tofu in paper towels and let sit for 5 minutes to dry.

Chop scallions into ¼-inch pieces and place them in a medium bowl. Add the remaining ingredients, including the tofu. Use a fork to break up the tofu and mix until all ingredients are incorporated.

Assemble Toast:

Crisp the bread in a toaster. Arrange avocado slices on each toast. Top with the tofu eggs, pickled red onions, greens, cucumber slices, and drops of sriracha.