Recipes from Haile Thomas of The Happy Organization

February 8th 2018

Asian Tofu Sushi Bowl
1 package extra firm tofu, sliced into 1 inch thick pieces
Tofu Marinade:
1/2 tablespoon brown rice miso
1 tablespoon sriracha
1/3 cup rice vinegar
1 teaspoon fresh grated ginger
3 tablespoons maple syrup
1 teaspoon sesame oil
1/3 cup tamari
For bowl:
Pre-cooked & warmed brown rice
(Optional but highly recommended bowl components) Sliced radishes
Sliced cucumbers
Thinly sliced rainbow carrots Microgreens
Avocado Scallions
Preheat oven to 400 degrees F. In a medium sized bowl, combine all tofu marinade ingredients until smooth. Grab a deep bowl or Ziploc bag and pour in the marinade sauce. Place tofu slices into the marinade and completely coat. Allow to sit for 10-20 minutes.
Lightly oil a medium-sized baking dish with olive oil. Remove tofu from marinade and place onto dish, being sure not to stack slices on top of one another. Pour any remaining marinade over the tofu and bake for 40a60 minutes. Once removed from the oven, allow to cool for 10 minutes.
To build your bowl, place each veggie component against the perimeter of your bowl along with brown rice. Add tofu to your bowl and avocado in the center.

Spiced Crepes w/ Maple Tahini Syrup
For the spiced crepes:
2 cups gf all-purpose flour ( I used Bob’s Red Mill )
2 1/2 cups cashew milk
4 tablespoons coconut sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/8-1/4 teaspoon nutmeg
1 pinch ground clove
1/8-1/4 teaspoon cardamom
For the maple tahini syrup:
1/2 cup maple syrup
4 tablespoons tahini
1 teaspoon cinnamon powder
& other fruit youʼd like!
Add all crepe ingredients into a high-powered blender and blend till smooth and
bubbly. Preheat a large non-stick pan on medium high heat and drizzle lightly
with olive oil…making sure to coat the pan evenly.
Pour a small ladleful of batter in your pan and swirl the pan around to evenly
coat with batter. Cook for 1 minute on side or until the crepe edges begin to
brown. Gently slide a spatula underneath and flip your crepe. Cook for 1-2 more
minutes until golden brown on both sides.
Repeat this process until all of the batter is finished.
For Maple Tahini Syrup:
Combine all tahini syrup ingredients in a blender and blend till smooth and
Top your finished crepes with fresh berries & other fruit of your choice. Drizzle
with maple tahini syrup!

Golden Milk Granola Recipe:
2 cup GF rolled oats
2 cup Chopped cashews
2 cup unsweetened coconut flakes
1 cupa golden raisins
1/2 cup crystallized ginger
4 tablespoons chia seeds
1 tablespoon coconut sugar
1 teaspoon himalayan sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 tsp allspice
1/4 teaspoon cardamom
for liquid:
4 tablespoons melted coconut oil
1/2 cup maple or agave syrup
1 teaspoon vanilla extract
Preheat oven to 350F. Line a large baking sheet with parchment paper. In a large
bowl, combine oats, coconut flakes, all nuts, all seeds, and sea salt. Set aside.
In a small bowl, combine all liquid ingredients. Pour liquid mixture over granola
ingredients and incorporate well with hands or a spoon.
Spread granola mix out evenly in one layer on the prepared baking sheet.
(Optional: drizzle 1-2 tablespoons extra maple syrup on top of the granola) Pop
into the oven and bake for 20 minutes or until golden brown.
Allow to cool for 30 minutes before serving. Devour as a snack, cereal, or layer in
a plant based parfait!


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