Guest guest Posted April 22, 2002 Report Share Posted April 22, 2002 Hey there, everybody! I'm Shawna, a lacto-vegetarian of almost 10 years living in San Diego, and I look forward to exchanging some gastronomic goodies with you! Cooking for one isn't always easy and I usually find myself with too many leftovers; hence, my recipes typically have cheap and few ingredients, and can often be transformed into something totally different the next day or packed in a lunch box. Here are a couple for starters. TACO CASSEROLE -- tastes like a taco without spilling the filling! --------------- 3 C water 1 1/2 C uncooked long grain brown rice 1 15 oz. can kidney beans 1 15 oz. can tomato sauce 1 14 1/2 oz. can diced tomatoes, drained 1 oz. package taco seasoning (I like Lawry's!) Salt, pepper, and garlic powder to taste Cheddar cheese or soy cheese(optional) and shredded lettuce to garnish Boil water. Add rice; return to boil; cover and reduce heat to low; simmer for 40-45 minutes. Remove from heat and add kidney beans, tomato sauce, diced tomatoes, taco seasoning, salt, pepper, and garlic powder; stir well. Cook over medium heat until heated through. To serve: sprinkle with cheese (if desired) and lettuce. Variations on a theme: serve with warm corn tortillas; layer leftovers with corn tortillas in a greased casserole and bake; throw in whatever steamed or sauteed veggies strike your fancy (I like onions and green bell peppers); add fresh cilantro for extra zest! MARVELOUS TOFU MARINADE -- great for a barbeque or cold on sandwiches! ----------------------- 1 package extra firm water-packed (Chinese) tofu 1 1/2 C soy sauce or tamari 3/4 C dry white wine (please don't use that icky all-purpose cooking schlak -- use your good Sauvignon Blanc!) 3/4 C balsamic vinegar A touch of olive oil Pepper and garlic powder to taste Wrap tofu block in a cloth kitchen towel and place on a platter. Stack two or three large, heavy books evenly on top of block and let sit for 15 minutes; remove books, flip tofu over, and repeat pressing process for 15 minutes more. While pressing tofu, whisk soy sauce or tamari, white wine, vinegar, olive oil, pepper, and garlic powder together in a 1 1/2 quart container with a flat bottom. Unwrap tofu and slice into 1/4 " thick slabs. Arrange tofu slabs evenly in marinade mixture; cover and refrigerate for at least 1 hour (overnight is best). When tofu has reached its peak marinade power, you can try one of the following ideas to cook it -- or use your imagination! * Toss on the barbeque or hibachi for veggie burgers * Bread and bake or pan-fry for tofu cutlets * Roast alongside chopped veggies * Broil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2002 Report Share Posted April 22, 2002 Welcome--and thank you; these sound great. Max , " jazzzboogie " <jazzzboogie> wrote: > Hey there, everybody! I'm Shawna, a lacto-vegetarian of almost 10 > years living in San Diego, and I look forward to exchanging some > gastronomic goodies with you! Cooking for one isn't always easy and > I usually find myself with too many leftovers; hence, my recipes > typically have cheap and few ingredients, and can often be > transformed into something totally different the next day or packed > in a lunch box. Here are a couple for starters. > > TACO CASSEROLE -- tastes like a taco without spilling the filling! > --------------- > 3 C water > 1 1/2 C uncooked long grain brown rice > 1 15 oz. can kidney beans > 1 15 oz. can tomato sauce > 1 14 1/2 oz. can diced tomatoes, drained > 1 oz. package taco seasoning (I like Lawry's!) > Salt, pepper, and garlic powder to taste > Cheddar cheese or soy cheese(optional) and shredded lettuce to garnish > > Boil water. Add rice; return to boil; cover and reduce heat to low; > simmer for 40-45 minutes. Remove from heat and add kidney beans, > tomato sauce, diced tomatoes, taco seasoning, salt, pepper, and > garlic powder; stir well. Cook over medium heat until heated > through. To serve: sprinkle with cheese (if desired) and lettuce. > Variations on a theme: serve with warm corn tortillas; layer > leftovers with corn tortillas in a greased casserole and bake; throw > in whatever steamed or sauteed veggies strike your fancy (I like > onions and green bell peppers); add fresh cilantro for extra zest! > > > MARVELOUS TOFU MARINADE -- great for a barbeque or cold on sandwiches! > ----------------------- > 1 package extra firm water-packed (Chinese) tofu > 1 1/2 C soy sauce or tamari > 3/4 C dry white wine (please don't use that icky all-purpose cooking > schlak -- use your good Sauvignon Blanc!) > 3/4 C balsamic vinegar > A touch of olive oil > Pepper and garlic powder to taste > > Wrap tofu block in a cloth kitchen towel and place on a platter. > Stack two or three large, heavy books evenly on top of block and let > sit for 15 minutes; remove books, flip tofu over, and repeat pressing > process for 15 minutes more. While pressing tofu, whisk soy sauce or > tamari, white wine, vinegar, olive oil, pepper, and garlic powder > together in a 1 1/2 quart container with a flat bottom. Unwrap tofu > and slice into 1/4 " thick slabs. Arrange tofu slabs evenly in > marinade mixture; cover and refrigerate for at least 1 hour > (overnight is best). When tofu has reached its peak marinade power, > you can try one of the following ideas to cook it -- or use your > imagination! > > * Toss on the barbeque or hibachi for veggie burgers > * Bread and bake or pan-fry for tofu cutlets > * Roast alongside chopped veggies > * Broil Quote Link to comment Share on other sites More sharing options...
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