Tofu Ricotta

1 block of Chinese tofu (the firm kind)
1 med White onion
½ cup Chopped parsley
2 Tbsp. EVOO
1 med Lemon, juiced/ 6 pcs. calamansi
1 tsp. Salt
1 tsp. Pepper

Salad Vinaigrette

(good for 1 cup of greens)

2 Tbsp. EVOO
1 Tbsp. Balsamic/apple cider vinegar
½ tsp. Marjoram
pinch of salt

Oyster Mushroom Chips

100 g. Oyster mushroom
75 g cornstarch
1 tsp. Salt
1 tsp. Pepper

Tuna and Quinoa Salad

½ cup cooked Bob’s tri-color Quinoa
½ cup Century Tuna flakes lite in vegetable oil
1 cup shredded lettuce (romaine or green ice)
½ cup diced cucumber with peel
1 med. Tomato, diced

Dressing:

1 Tbsp. Apple Cider Vinegar
¼ cup EVOO
½ cup Lemon/Lime juice
1 Tbsp. sugar (coconut sugar/sweetener)
1 tsp. Salt
1 tsp. Pepper