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SPICY BROCCOLI NOODLES
INGREDIENTS
| 6 oz (180 g) | noodles (Soba or Rice) |
| 1 tbsp | oil |
| 4 cloves | garlic, minced |
| 1/8 tsp | chili flakes |
| ¼ cup | cider vinegar |
| 1/3 cup | tamari or Bragg's liquid aminos |
| 1 tbsp | honey or Agave nectar |
| ½ cup | almond butter |
| 2 tbsp | oil |
| 1 cup | onion crescents |
| 1 cup | red pepper, julienne |
| 2 cups | broccoli, sliced (stems and flowers) |
| Raw almond slivers |
METHOD
- Cook cloves and chili flakes in oil.
- Then add vinegar, tamari, honey and almond butter.
- Immediately take off burner and set aside.
- Cook onions in oil.
- Then either add vegetable and stir fry or steam vegetables separately.
- Toast almond slivers (or leave raw).
- Cook Noodles.
- Mix everything together.
TERIYAKI TOFU
INGREDIENTS
| 500 g (16 oz) | firm tofu |
| 4 tbsp | Tamari or Bragg's |
| 3 tbsp | rice vinegar |
| 3 tbsp | maple syrup |
| ½ cup | orange juice |
| 1 tsp | fresh grated ginger |
| 2 cloves | garlic, minced |
| ¼ tsp | dry mustard |
| 2 tsp | grated orange peel (organic orange) |
METHOD
- Mix above ingredients (except the tofu) to make a marinade.
- Cut tofu into small cubes. Add the tofu cubes to the marinade and let it marinade for at least an hour.
- Preheat oven to 375 C. Cook 45-60 minutes. Remove1/2 the marinade at 30 minutes.
- Watch to make sure tofu doesnât burn âturn the tofu over as the tops brown.
SOUTHERN SPICED TOFU WITH SWEET AND SOUR SAUCE
INGREDIENTS
| 500 g | firm tofu |
| 1 cup | bread crumbs |
| 2 tbsp | whole wheat flour |
| 1/8 tsp | black pepper |
| 1 tsp | each;
|
| ½ tsp | cumin |
| 1/8 tsp | chili powder |
| Vegetable oil for drizzling over the tofu | |
| Tamari or Bragg liquid soy | |
METHOD
- Mix above ingredients (except the tofu)
- Slice the tofu.
- Soak each piece of tofu in the Bragg's before coating the tofu with the bread mixture. Make sure both sides are coated. Shake off excess bread crumbs.
- Place slices in greased baking dish.
- Drizzle oil over top the pieces.
- Bake above in preheated oven @375 C for 30-45 min or until golden. Turn over about 1/2 way.
- Top with Sweet and Sour Sauce (see recipe below) or cut into strips and put in salad.
SWEET AND SOUR SAUCE
INGREDIENTS
| 1 can | 100% pineapple juice |
| 1 cup | white or vinegar (or apple cider vinegar) |
| Pinch | black pepper |
| 2 | cloves garlic |
| 1-2 tsp | freshly grated ginger |
METHOD
- Heat above mixture in sauce pan
- Then add;
4 Tablespoons Bragg liquid soy sauce.
6 Tablespoons sugar (or 6 Tablespoons agave nectar) - Heat above to a boil.
- Mix 2 Tablespoons cornstarch or arrowroot powder with water to make a runny paste.
- Add paste to liquid mixture and turn mixture down to a simmer.
- Cook until sauce thickens. (add more cornstarch if needed always making it a runny paste first).
- Pour over cooked tofu, rice and vegetables as desired.
CURRIED VEGETABLES WITH DAHL
INGREDIENTS
| 1 ½ cups | red lentils or yellow split peas (soak peas 8 hours before cooking to speed up cooking time). |
| 4 or 5 cups | water |
| 1 | onion, chopped (about 1 cup) |
| 1 | fresh green chili, minced |
| 3 tbsp | vegetable oil |
| 2 | sweet potatoes, peeled and diced (about 4 cups) |
| 1 tbsp | mild curry powder (add more if stronger flavor desired) |
| 1 tbsp | ground cumin (add more if stronger flavor desired) |
| 2 tbsp | grated fresh ginger root |
| 2 cups | water |
| ½ head | cauliflower (about 4 cups florets) |
| 2 | green or red bell peppers, chopped (about 2 cups) |
| 10 ounces | fresh spinach |
| 3-4 tbsp | fresh lemon juice |
| Salt | to taste |
METHOD
- Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas.
- In a covered saucepan, bring the water and lentils or peas to a boil. Reduce the heat, uncover and simmer for about 30 min, until tender.
- In a large soup pot, sauté the onion and chili in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to sauté for 2 to 3 minutes, stirring often. Pout in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover and simmer for 10 minutes.
- While the vegetables simmer, rinse, stem and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2-3 minutes to make a smooth dahl (You can also use a hand held blender). When the cauliflower is tender, stir in the spinach, the dahl, and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste. Serve immediately.
Per 8oz serving: 162 calories, 8.1 g protein, 4.2 g fat, 25.2 g carbohydrate, 401mg sodium, 0 mg cholesterol.
Recipe from the âMoosewood Restaurant Cooks at Homeâ cook book.
CHILI
INGREDIENTS
| 2 tsp | oil |
| 2 | onions, coarsely chopped |
| 2 stalks | celery, coarsely chopped |
| 2 cloves | garlic, minced |
| 1 | green pepper, chopped |
| 1 can | tomatoes (19 oz/540 ml) or 3-4 fresh tomatoes chopped |
| 2 tbsp | chili powder |
| 2 tsp | ground cumin |
| ½ tsp | salt |
| 1 tsp | agave nectar |
| ½ tsp | crushed red chili pepper |
| 4 cups | canned kidney beans (or PC organic bean medley) |
| 1 cup | frozen corn |
| 1 can (14 oz/398ml) | tomato sauce (I like Classico Spicy Red Pepper sauce). |
METHOD
- In large nonstick skillet, heat oil over medium heat; cook onions, celery, garlic and green pepper, stirring occasionally, for 15 minutes or until onion is translucent.
- Stir in tomatoes, breaking up with fork, chili powder, cumin, salt, agave, red chili pepper, and corn. Cook for 5 minutes. Stir in beans and tomato sauce. Simmer, covered for about 1 hour. Add water if seems too dry.
MOROCCAN STEW
INGREDIENTS
| 2 tsp | olive oil |
| 1 cup | chopped onions |
| ½ cup | each diced celery and green pepper |
| 1 tsp | minced garlic |
| 3 cups | vegetable broth |
| 3 cups | cubed sweet potato |
| 1 can | diced organic tomatoes 540 ml â fresh in summer time |
| 1 can | chickpeas 540 ml (or dried soaked and boiled beans of your choice) |
| 1 tbsp | lemon juice |
| tsp | grated ginger |
| 1 tsp | each, ground cumin, curry powder, coriander |
| ½ tsp | salt |
| ¼ cup | raisins |
| 2 tbsp | organic peanut butter |
| Chopped | fresh cilantro as a garnish |
METHOD
- Heat olive oil in a large sauce pan over medium heat. Add onions, celery, peppers and garlic. Cook and stir until vegetables begin to soften. Add all remaining ingredients, except raisins, peanut butter and cilantro.
- Bring to a boil and reduce heat, simmer covered for 20 minutes
- Stir in raisins and peanut butter mix. Simmer for another 5 minutes.
- Garnish with cilantro and serve.
LINGUINI & MARINARA SAUCE
INGREDIENTS
| 2 ½ cups | Tomatoes |
| 12 pieces | Sun dried tomatoes, soaked in oil |
| ¼ Cup | Olive or Grape seed oil |
| 4 | Cloves Garlic |
| 3 | Dates (pitted, soaked in water overnight, or longer, can keep in fridge) |
| 2 tbsp | fresh parsley |
| Pinch | Cayenne and/or Tumeric |
| ½ cup | Mushrooms (portabella, dried) Optional |
| ½ -1 tsp | Sea Salt |
| Pinch | freshly ground black pepper (to taste) |
| 4 cups | Raw Zucchini (or squash) spiral cut (or grated if you do not have spiral cutter) |
METHOD
- Soak dates overnight in water.
- Press garlic and add to food processor
- Chop tomatoes
- Add all ingredients into the food processor
- Pulse for a chunky salsa dip or blend for a smooth sauce
- Spiral cut or grate vegetables for noodles
- Serve sauce and vegetables in separate bowls
- Top vegetables with sauce
This dish is delicious. Fresh raw veggies makes it great for summer