recipes

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SIMPLE TOFU VEGETABLES

 

2 medium onions, cubed

1 medium green bell pepper, cubed

1/2 lb. mushrooms, halved

1 lb. cubed tofu

1/2 c. sunflower seeds

1 c. water

1 tsp. basil

1 tsp. sage

 

In hot oil, saute onions till limp.

Add pepper, mushrooms, tofu, seeds water & herbs.

Simmer till vegetables are limp.

Serve over cooked rice.

Makes 4 servings.

 

 

Spicy Tofu Stirfry

 

1 lb. firm tofu

1/4 cup canola oil

1 medium onion

1 can water chestnuts

frozen stirfry vegetables

3/4 cup vegetable stock

1/2 cup soy sauce

1/6 cup cooking sherry

1/2 tsp. ground red pepper

2 tbsps. garlic and red chili sauce

2 tbsps. cornstarch

 

Freeze tofu. Thaw tofu and drain as much water as possible. Cut tofu into

1/4-1/2 in cubes.

Chop onion into medium size wedge pieces. Chop water chestnuts (or use

sliced in the can)

Mix vegetable stock, soy sauce, sherry, ground red pepper and garlic/red

chili sauce in a mixing bowl.

Stir fry tofu in canola oil until golden brown. Remove tofu onto paper

towels to blot. Remove excess oil from wok. Stir fry onion, water chestnuts

and frozen stir fry mix (your favorite blend). Add tofu to veggies after 1-2

minutes. stir fry another 1-2 minutes. Add sauce and cook to boil. Cover and

simmer until sauce has thickened. Serve over rice.

Makes 4 servings.

 

Skillet Cabbage

 

2 tbsps. vegetable oil

3 cs. cabbage, finely shredded

1 c. celery, chopped

1 green pepper, small, chopped

1 onion, small, chopped

1/2 tsp. salt

1/4 tsp. pepper

 

Heat the oil in a large frypan about 20 minutes before

serving time. Add ingredients and cook over medium to

low heat about 15 minutes. Stir often. Cover pan during

the last 5 minutes of cooking time. Stir once or twice.

Serve immediately. (Vegetables will be crisp.)

Makes 6 servings.

 

Lemony Summer Squash

 

1 lb. summer squash

1 tbsp. walnut oil

1 clove garlic, minced

1 tsp. dried rosemary, crumbled

2 tbsps. fresh lemon juice

 

Slice squash in 1/4" rounds.

Heat oil in a non-stick skillet and cook garlic 1 minute.

Add squash and cook, stirring gently, until tender, about 4 minutes.

Stir in remaining ingredients and heat through.

Makes 4 servings.

 

Banana-Nut Oatmeal Cookies

 

This recipe makes about 12 to 15 cookies but can easily be doubled.

 

1/4 cup soymilk

1/4 cup safflower oil (or any light, mild oil)

1/4 cup brown rice syrup

1/4 cup maple syrup

1 cup rolled oats (not quick-cooking)

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup chopped walnuts

1 banana

 

Preheat oven to 350 degrees.

Coat cookie sheet with nonstick spray or oil lightly.

Stir the first four ingredients together until well blended, and then mix in

the oats.

Sift the flour, baking powder, and cinnamon over the wet mixture, add the

walnuts, and stir until well mixed.

Peel the banana, and cut into quarters lengthwise, then slice the strips

into small cubes, and gently fold into the batter.

Drop large tablespoons of the batter onto the cookie sheet, and bake for

about 25 minutes, or until the cookies are golden brown at the edges.