The Seated Cook

Simple, healthy, vegetarian food


Citrus Balsamic Israeli Couscous with Tofu and Vegetables


I hadn’t cooked with Israeli couscous in a while, and this was a refreshing dish with its citrus taste.
Easy to make and healthy too, and I was able to use the tomato and kale I bought at the farmer’s market.

1 package Israeli couscous
1 package baked tofu, cubed
Carrots (I used about 16 baby carrots, diced)
1 tomato, diced
1 red pepper, diced
Kale, stems removed, chopped
1 can sliced black olives, rinsed and drained
Handful of almonds
Juice of 1 lemon
1 tablespoon lime juice (or fresh lime juice- I didn’t have a lime)
Balsamic vinegar
Salt and black pepper, to taste
Grated parmesan cheese

Cook couscous on stove according to package instructions (I added a little orange juice to the water).
In a pan, sauté the tofu, vegetables (except for the kale), and nuts. Squeeze juice of half a lemon and drizzle on balsamic vinegar and lime juice (I didn’t measure the vinegar).  Sprinkle on some salt and pepper.  When the tofu and vegetables are mostly heated through, add in the kale and heat till it wilts.  Combine the couscous and tofu/vegetable mixture in a large bowl, and squeeze juice from the other half of the lemon.  Stir in some grated cheese.  Makes 4 servings.


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No Bake Cocoa Nut Cookies


I love making treats with dates, so wanted to try this recipe. As is often the case with me, I substituted some ingredients to use what was already in my kitchen: pecans and almonds instead of macadamia nuts, and olive oil instead of sunflower oil. I also didn’t have white chocolate, so didn’t add the delicious-looking drizzle this time, but doubled the amount of cocoa powder to add a little more chocolate taste.  And mine were shaped more like balls than cookies.  Either way, yummy, without too much guilt!

Shivaay Delights


Don’t you just love when you give something really healthy to your children. Makes up for all the naughty snacks and foods they some how seem to get their hands on!

With this recipe both parent and child will be soooo happy! I can guarantee this, as this is how I felt yesterday when I made these no bake cookies!

Mine have already disappeared from the fridge mysteriously!! So another batch is about to be made, especially as I promised to take some over to Angie’s Fiesta Friday Party!


Have a beautiful weekend friends! Much love D x


2 large handfuls of macadamia nuts
3~4 handfuls of pitted dates
1 tbsp maple syrup
1 tbsp sunflower oil
1 heaped tbsp cocoa powder
White chocolate melted



Add all the ingredients into a food processor and grind to a slightly grainy paste

Take a large pinch of the sweet mixture…

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Almond Honey Muffins for Fiesta Friday


DSC01691Thanks for the recipe!  I substituted vanilla extract for almond extract, and almond milk for coconut milk, since used ingredients had on hand.  I also just blended the honey into the mix- always looking for shortuts. Still loved how they came out, especially the honey taste!

I have definitely missed all of you here, but it has been great to have 2 weeks of vacation spent with my hubby! It didn’t work out exactly as planned….my sweet hubby spent much of the first week really sick and then the weather made our plans a no-go.  This week though, we got to be out in the woods, camping, reading, talking, swimming, and just relaxing. Here are some pics of our time together….

Today we are back from camping and it is already Fiesta Friday again! And when I thought of what to bring, my mind quickly went to muffins. Have you noticed how many muffin recipes I have created already?…..ya, I like me some muffins! 🙂  As much as I like them though, for some reason it has been quite a while since I have come up with a new recipe for one. So, it is about time right?! :-)…

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Tofu Enchiladas


I was trying to think of a quick, easy recipe to make, and decided on tofu enchiladas.

I used this “Ten minute tofu enchilada recipe” as a guide:


4 tortillas

1 package firm tofu (pressed to dry)

1 bottle enchilada sauce (I used 12 oz bottle of Trader Joe’s enchilada sauce)

Shredded cheese (I used Trader Joe’s light Mexican blend)

1 zucchini, diced

1 can black beans, rinsed and drained

Salt, pepper, and red chili flakes, to taste

1 tablespoon olive oil

Preheat oven to 350 degrees.  Cut the tofu into long strips, and sauté in olive oil with the diced zucchini.  Sprinkle on some salt, pepper, and red chili flakes.  Once the tofu is heated and lightly browned, pour into a large bowl.  Pour 1/4 cup enchilada sauce over the tofu and stir it in, as well as 1/2 cup of the shredded cheese.  Stir in some black beans (I didn’t measure).  Spoon some of the tofu mixture onto each tortilla, and roll. 

Spread 1/4 cup of the the enchilada sauce over bottom of a baking dish.  Place the rolled tortillas in the baking dish, stacking them closely to each other.  Pour the remaining enchilada sauce on top, and sprinkle on 1/2 cup of the shredded cheese.  Bake 20-25 minutes.

Makes 4 enchiladas. There was some filling left over, so we had it on top of salad.


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Quick & Easy Vegetarian Quesadillas


Quesadillas are one of my go-to dishes, and I make them a little differently each time, depending on what ingredients I have.  The multigrain tortillas are filled with chopped zucchini, squash, mushrooms, & scallions, light shredded cheese, and baked tofu.  I added some pinto beans on top, as well as salsa, more cheese (can never resist more cheese), and chopped avocado.  There was some filling left over that didn’t fit into the quesadillas, so put it on top of chopped romaine for a side salad.