Tofu Stir-fry

July 30, 2010

Tofu stir fry served over rice.

1 yellow onion, coarsely diced
1 Tbsp. olive oil
1/4 tsp. salt
1 (14 oz.) package extra firm tofu, diced
3 ribs of celery, chopped
8 to 10 mushrooms, sliced
2 to 3 cloves of garlic, minced
1 (28 oz.) can crushed tomatoes
1/8 to 1/4 tsp. cayenne pepper
1 tsp. dried thyme
crushed black pepper, to taste

In a large sauce pan, toss the diced onion and tofu with the olive oil and salt. Saute over medium heat until the onion is just transparent and the tofu is turning golden.

Add the celery, saute until just softened. Add the mushrooms, garlic, cayenne, thyme, and pepper, saute for about five minutes more.

Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Serve over rice.

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Cinnamon Raisin Rice

July 30, 2010

Cinnamon raisin rice garnished with a cinnamon stick.

1 1/2 cups jasmine rice
2 cups almond milk
1/2 cup sugar
2 Tbsp. vegan margarine
1/2 tsp. cinnamon
1 cup raisins

Combine the rice, almond milk, margarine, sugar, and cinnamon in a sauce pan and bring to a boil.

Add the raisins, cover and simmer for 20 to 25 minutes, until the rice is fully cooked.

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Mushroom Fried Rice

July 30, 2010

Mushroom fried rice in a blue bowl.

1 yellow onion, diced
3 cloves of garlic, minced
2 Tbsp. sesame oil
4 cups mushrooms (your choice), sliced
1 cup slivered almonds, toasted
2 cups brown rice
2 cups water
1/4 cup soy sauce
2 cups frozen sweet peas, defrosted
toasted sesame seeds

In a large sauce pan, toss the diced onion and garlic with the sesame oil. Saute over medium heat until the onion is just softened and transparent. Add the mushrooms and continue to saute for about five more minutes.

Add the almonds, soy sauce, water and rice to the pan. Bring to a boil, then cover ad reduce the heat to low.

Let simmer for 20 to 25 minutes, or until the rice is fully cooked.

Add the sweet peas. Bring the heat back up to medium and stir the rice occasionally until the peas are heated through.

Garnish with toasted sesame seeds and serve.

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Chickpea Peanut Curry

July 30, 2010

Chickpea peanut curry served over rice.

1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
crushed black pepper, to taste
1 (28 oz.) can diced tomatoes, drained
1 (28 oz.) can chickpeas, drained and rinsed
4 cups fresh spinach, chopped
2 Tbsp. peanut butter

In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.

Add the cayenne, black pepper, and tomatoes. Saute for five more minutes, then add the chickpeas.

When the chickpeas have heated through, add the spinach and peanut butter. Stir constantly until the peanut butter is thoroughly incorporated and the spinach is wilted. Serve over rice, garnish with chopped peanuts.

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Black-eyed Peas and Kale

July 30, 2010

Black-eye peas and kale served with pita bread.

1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
1 tsp. crushed coriander
1/4 tsp. cumin
crushed black pepper, to taste
2 cups pre-cooked black-eyed peas
3 cups fresh kale, chopped

In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.

Add the coriander, cumin, and pepper, saute for two more minutes, then add the black-eyed peas.

When the black-eyed peas have heated through, add the kale in handfuls and stir constantly until it’s wilted but still bright green. Serve immediately.

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