Curried Carrot and Tofu Salad

Curried Carrot and Tofu Salad

Adapted from Happy Healthy Life

Serves 6

about 1 lb carrots cut into 1 inch matchsticks
1/4 cup roasted pepitas
1/3 cup peanut sauce
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp molasses
Salt and pepper to taste
1/2 tsp garlic powder

8 oz tofu, pressed and then cubed
¼ tsp dried ginger
¼ cup molasses

Mix together the ginger and molasses, and then marinade the tofu in it for at least 25 minutes. Set aside.

Meanwhile, mix together the peanut sauce through garlic powder in a large-ish bowl, and then add the carrots, pepitas, and tofu with the marinade. Chill until ready to serve.

Broccoli Almond Stir Fry

Broccoli and Almond Stir Fry

Adapted from Cheap Healthy Good

Serves 3-4

1 teaspoon coriander seeds

2 tablespoons red wine vinegar
1 tsp corn starch
1 tablespoon soy sauce
2 teaspoons sesame oil
1 head broccoli, cut into florets

2 tablespoons slivered almonds

2 cloves garlic, pressed

1 teaspoon ginger, grated

Mix together the coriander through oil, and set aside.

Heat a wok over medium high heat with a bit of water. Add the broccoli, garlic, and ginger, and sauté for 5 minutes. Add the sauce, and heat through. Serve, topped with almonds.

Barley and Veggie Minestrone

Barley Minestrone with “Ham”

Adapted from Kalyn’s Kitchen

Serves 8

1/3 green cabbage, shredded
1 large onion, diced
1 1/4 cup coined carrots
1 tbsp pressed garlic
8 cups water plus vegetarian chicken bullion
1 28 oz can petite diced tomatoes
¼ cup dried sherry
2 tbsp molasses
1 tbsp thyme
¼ cup chopped parsley
¾ cup pearl barley, rinsed
2 tsp rosemary
1 cup dried red kidney beans , soaked overnight
salt and pepper to taste
3 cups diced vegetarian ham
2 tbsp corn starch mixed with water
Parmesan cheese for serving

Heat a large Dutch oven over medium high heat. Add the onion and carrot with a bit of water, and sauté for 5 minutes. Add the cabbage and garlic, and sauté for 3-4 minutes more, until the veggies are tender. Add through the beans, reduce heat to medium low, and simmer, covered, for 45 minutes.
Add the remaining ingredients except parmesan and cook through. Serve, topped with cheese.

Feta Twice "Baked" Sweet Potatoes

“Twice-Baked” Sweet Potatoes with Feta


Adapted from Kalyn’s Kitchen

Serves 2-4

2 small sweet potatoes
2 oz. feta cheese
pinch of ground fennel seed
pinch of ground coriander
1/2 tsp pressed garlic
pinch of crushed red pepper flakes

Poke holes in the sweet potatoes with a fork, and bake in the microwave until tender.
Preheat the oven to 350.

Scoop out the pulp from the skins after the potatoes have cooled a bit, and blend with an immersion blender or something similar until smooth and creamy. Stir in the feta and seasonings, and put the pulp back in the skins.

Bake the potatoes for 20 minutes, until heated through. Serve.

Fried Tofu Slices

Fried Tofu

Adapted from Vegan Dad

Makes 12

19 oz extra tofu, cut into 12 slices
1 1/4 cup milk
2 tbsp mustard
1 tsp hot sauce
1/2 tsp salt
Paprika and vegetarian chicken seasoning
About 1 1/2 cups panko crumbs
About 1 cup flour or corn starch
Peanut oil



Put the milk into a bowl and mix with the mustard and hot sauce. Put the flour or corn starch on a plate, and the panko crumbs on another plate. Dip each piece of tofu in the milk, then flour/corn starch, and finally the bread crumbs. After all the tofu is done, sprinkle each with paprika and chicken seasoning.

Heat about ½ inch oil in a frying pan, and fry the tofu for about 3 minutes on each side. Remove the tofu and pat dry with paper towels.

Believe it or not, these are actually quite good cold as well as hot.

Leek and Lemon Pasta

Lemony Leeky Pesto Pasta

Adapted from Happy Healthy Life

Serves 10 +

12 oz. whole wheat penne pasta, cooked until al dente

1/2 cup orange juice
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
1 cup fresh basil leaves
1 3/4 cups sliced leeks (about 2 small leeks)
12 oz tofu

3 Tbsp mirin

1 1/2 cups frozen peas

Other green veggies like broccoli, asparagus, or green beans

1 tsp Italian seasoning
Pepper, to taste

Blend together the orange juice through mirin until smooth. Set aside.
Sauté the peas, veggies, and seasoning in a bit of water until tender, about 5 minutes.

Plate the pasta, top with the pesto sauce, and surround with veggies. Good hot or cold.