Ginger Tofu with Bok Choi and Jasmine Rice

GINGER TOFU WITH BOK CHOI AND JASMINE RICE

1 pkg extra firm tofu, drained and pressed
2 T. peanut oil
1 T. grated ginger
1 t. minced garlic
8-10 baby bok choi, cleaned with leaves divided
salt, to taste
2 c. cooked jasmine rice

Marinade:
3 T. grated ginger
6 T. soy sauce
2 T. pure maple syrup

Sauce:
2 T. apple juice
2 T. rice vinegar
1/2 t. dried chili flakes

Open and drain tofu then press for 10-15 minutes.  Once drained, cut into 1/2" cubes.

Mix ingredients for the marinade and toss in the tofu.  Place in air-tight container in the fridge, remembering to toss every couple minutes.

Heat a large saute pan over high heat with 1 T. peanut oil.  After oil starts to smoke, saute grated ginger and garlic for about 15 seconds, then stir in the bok choi leaves.  Place lid over pan and steam for about 2 minutes.

After bok choi has wilted slightly, sprinkle with salt then place on a serving platter.  Quickly rinse your saute pan with cold water, dry with paper towel and return to the burner.  Turn to medium heat and add 1 T of peanut oil.  After oil starts to smoke, use tongs to transfer the tofu pieces to the pan (preserve liquid for later).

Stir fry the tofu until browned then flip to brown the other side.  Once the tofu is browned, pour the reserved marinade over the top, along with the chili flakes, apple juice and apple vinegar.  Bring the tofu with liquid to boil, then reduce to simmer.  Allow the sauce to reduce and thicken.  Pour the tofu and sauce mixture over the prepared bok choi and rice.

Tortilla Soup

This stuff is so good!!

TORTILLA SOUP

4 c. warm water

1 c. grape tomatoes

1 large carrot, peeled and cut up

1/2 red bell pepper, chopped

1/2 large avacado

handful of fresh cilantro

1 t. Mrs. Dash non-salt herb seasoning

1/2 t. cumin

1/2 t. paprika

1/2 t. chili powder

1 t. garlic powder

1 1/2 t. salt

1 can black beans, drained and rinsed

1 can corn, drained

1 can white beans, drained and rinsed

Garnish: extra cilantro, extra diced grape tomatoes, diced avacado, tortilla chips, Franks hot sauce, lime juice, dairy free sour cream

Using high speed blender, add water, tomatoes, carrot, bell pepper, onion, avocado, cilantro, and seasonings.   Blend until smooth. 

Add the base mixture to a large stock pan.  Stir in the drained beans and corn and bring to boil.  

Serve and enjoy!

Tofu White Bean Dip

TOFU WHITE BEAN DIP

1 clove garlic, chopped
1 (15 oz) can white beans, drained and rinsed
3/4 c. silken tofu, drained and gently rinsed
2 1/2 T. fresh lemon juice
1 T. olive oil
1/4 t. ground cumin
Cayenne pepper to taste


In blender combine all ingredients until smooth.  Serve with vegetables, bread, or crackers.

Vegan French Toast

Oh my goodness, this stuff is so good!!

VEGAN FRENCH TOAST

8 Slices French bread (a couple days old is best)
1 c. flour
2 c. almond milk
4 T. silken tofu
2 t. cinnamon
1 t. vanilla
vegan butter

In a blender, blend all ingredients except the butter and bread.  Transfer the mixture to a bowl and dip the bread in, covering both sides.

Melt butter in a pan and place dipped bread in pan.  Brown on both sides.  Serve topped with fresh fruit or maple syrup.

Millet and Black Beans

MILLET AND BLACK BEANS

1 t. olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 c. uncooked millet
2 c. vegetable broth
1 t. ground cumin
1/4 t. cayenne pepper
salt and pepper to taste
1 c. frozen corn kernels
15 oz black beans, rinsed and drained
1/2 c. chopped fresh cilantro
lemon juice

Wash, drain, and pan toast the millet until slightly colored in a dry frying pan, however if strapped for time, simply wash and drain the millet.

Heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic, and saute until lightly browned.

Mix millet into the saucepan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt, and pepper.  Bring the mixture to a boil.

Cover, reduce heat, and simmer 20 minutes.  Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.  Mix in the black beans, cilantro and a squeeze of lemon or lime juice.  Serve hot or chilled.