Chinese Kung Pao Tofu

• 3 tbsp vegetable broth
• 1 tbsp lime juice
• 2 tbsp soy sauce
• 1 pound firm or extra firm tofu, cut into bite-sized cubes
• 1 tbsp sesame oil + 2 tbsp
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 tsp red pepper flakes
• 1/2 cup sliced mushrooms
• 1 tbsp fresh ginger, minced
• 1 small bok choy, chopped
• 1/4 cup vegetable broth
• 1/2 cup snow peas
• 1/2 small purple cabbage, sliced thin
• 1 tbsp fresh chopped parsley
• 1 tsp hot sauce
• salt and pepper to taste
• 1/2 cup peanuts or cashew nuts (optional)

Preparation:

Combine the 3 tbsp vegetable broth, lime juice, soy sauce, 1 tbsp sesame oil and the tofu in a small bowl. Allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well. Pre-heat oven to 375 degrees. Grease a baking sheet or cover with foil and bake tofu for 15 minutes, turning once.
In a large skillet or wok over medium-high heat, sautee the onion, bell pepper, red pepper flakes, mushrooms and ginger in 2 tbsp sesame oil for 3 to 5 minutes, stirring frequently. Add bok choy and vegetable broth and cook for 3 to 5 more minutes. Add cabbage and snow peas.
Reduce heat to low and add tofu and remaining ingredients, cooking just until combined and heated through. Serve over rice.

Vegetarian "Chicken" Masala Curry Recipe

 

Ingredients:

• 1 vegetarian Chicken Free Chicken, cut into 2 inch cubes
• 1 onion, diced
• 1 tsp garlic, crushed
• 1 tsp ginger, crushed
• 1-2 tbsp chicken masala spice
• 1/2 cup tomato, finely chopped
• 1 tsp fresh cilantro, choped
• 1 tbsp olive oil
• 1 cup water

Preparation:

Sautee onions, garlic and ginger in oil until lightly browned. Add Masala spice and sautee 2 more minutes. Add tomatoes. Cook 10 minutes.

Vegetarian Chicken Chow Mein

3 c vegetable stock 1 oz dried shiitake mushrooms 1 c TVP ½ pound Chinese noodles 6 T vegetable oil 2 T toasted sesame oil ½ pound bok choy, in ½-in slices 1 t salt 1 T soy sauce 1 t cornstarch, dissolved in 2 t water 2 green onions, minced

Directions

Bring 2 c stock to boil, add mushrooms, and let soak for 20 minutes. Remove mushrooms, de-stem, thinly slice, and set aside. Strain stock and set aside.Meanwhile, combine 1 c stock with TVP, bring to boil, remove from heat, and let cool for 10 minutes. If necessary, shred the TVP once it's cooled. Boil water in large pot, add noodles, and cook for 3 minutes. Drain, rinse in cold water, and drain again. Transfer back to pot and stir in 1 T vegetable oil. Heat 2 T vegetable oil in wok, add TVP, and sauté until golden brown. Transfer TVP to a bowl. In the same wok, heat remaining 3 T vegetable oil in wok over medium heat and stir fry noodles, without stirring, until golden brown. Flip over and repeat, then transfer to plates (you might want to place these in the oven to stay warm while you finish cooking). Heat sesame oil in the wok and sauté bok choy for 1 minute. Add TVP, mushrooms, salt, soy sauce, and all stock. Cook over high heat fro 3 minutes, then stir in cornstarch. Top noodles with stir-fried TVP/vegetable mixture, and sprinkle with green onions.

Ratatouille

1 pound eggplant salt 3 T olive oil 3 cloves garlic, chopped 2 medium onions, roughly chopped 3 T fresh basil, chopped 3 T fresh parsley, chopped 1 t oregano ½ t rosemary ½ t thyme 1 pound zucchini, cubed 1 red and 1 green bell pepper, seeded and chopped or sliced 2 large tomatoes, roughly chopped black pepper

Directions

Slice the eggplant, sprinkle both sides of each piece generously with salt, and lay out on platters or plates. After 45 minutes,* rinse off the salt, pat dry, and cube. Heat olive oil over medium heat, add garlic and onion, and sauté for 5 minutes. Add eggplant and herbs, stir well, and cover. Cook, stirring occasionally, for 15-20 minutes, until eggplant is tender. Stir in zucchini, bell peppers, tomatoes, and black pepper. Cover and simmer for another 10 minutes, until zucchini and peppers are cooked.

Vegetarian Beef Stroganoff

2 c vegetable stock 1 cup TVP, seitan, or mock meatballs, cubed 1 pound fettucine ¼ c olive oil 1 onion, minced 1 c mushrooms, chopped 2 T flour 1 c milk (can be non-dairy) 1 t Dijon mustard salt pepper 1 c sour cream (can be vegan)

Directions

Bring 1 c stock to boil, add mock meat, and let sit for 10 minutes. Drain and reserve the stock.Meanwhile, heat 2 T of oil in frying pan and sauté onions for 3 minutes. Transfer to a bowl, heat remaining oil, and sauté mushrooms for 3 minutes. Add onions and "meat" and cook for 1 minute. Slowly stir in flour, then add all the stock. Stir frequently until thickened, 3-5 minutes. Meanwhile, cook and drain the pasta. Add milk, mustard, salt, and pepper to the sauce and simmer, stirring frequently, for 10 minutes. Remove from heat, stir in sour cream, and serve over pasta.

Vegetarian Beef Bourguignon

¾ pound seitan, tempeh (if using tempeh, steam for 7 minutes before using), or mock ground beef, cubed ½ c soy sauce 2 t barley miso 2½ c dry red wine ½ c mirin or sake ¼ c balsamic vinegar ½ c canola oil 3 cloves garlic, minced 4 oz fresh or ½ oz dried porcini mushrooms 3 c boiling water 2 red bell peppers, de-stemmed, seeded, cleaned, and chopped ¾ pound fresh shiitakes or other mushrooms 1 T olive oil 2 onions, thinly sliced 28 oz chopped tomatoes (if canned, drain) 2 T tomato paste 1 c peas, fresh or frozen salt black pepper cayenne pepper several T chives, chopped

Directions

Place the seitan or steamed tempeh cubes in medium bowl and set aside. Combine soy sauce and miso in another med. bowl, then add ½ c red wine, mirin, vinegar, canola oil, and garlic and whisk until blended. Pour all but ¾ c over the seitan and let marinate for 30 minutes. If using dry porcini mushrooms, place in small bowl, cover with boiling water, and set aside for 20 minutes. Preheat oven to 375. Arrange the seitan in a single layer in the baking dish. Add enough marinade to cover halfway. Bake until most of the marinade is absorbed - 30 to 40 minutes. Meanwhile, Place a sheet of parchment paper on each cookie sheet. In a bowl, stir 2 T marinade with red peppers, then spread on a cookie sheet and bake for 40 minutes. Turn over the peppers every 10 minutes. De-stem and cube the shiitakes, toss with ½ c marinade, spread on the other cookie sheet and bake for 30 minutes, turning them over halfway through.   Note: If your oven isn't large enough to accommodate two cookie sheets plus a baking dish, you can put the peppers on one side and the mushrooms on the other side of a single cookie sheet. Place two layers of paper towels in the colander and put a bowl underneath. Pour the porcinis through, rinse them off, and chop. Reserve the soaking water. Heat oil in the Dutch oven over medium-low heat, add onions, and sauté for 12-15 minutes, stirring occasionally, until soft. Add remaining 2 c wine, increase to high heat, and cook about 15 minutes, until about half of the wine has boiled away. Turn to medium heat, add tomatoes and tomato paste, and cook for 5 minutes. Add roasted peppers, both kinds of mushrooms, seitan, 2 T marinade, and 2 c porcini water (or plain water if you used fresh porcinis). Cover, bring to a boil, then lower heat to simmer. Add peas, salt, pepper, and cayenne to taste. Simmer for 10 minutes, sprinkle with chives, and serve.

Indian Saffron Rice

 Ingredients

• 1/8 teaspoon powdered saffron
• 2 cups boiling water, divided
• 2 tablespoons butter
• 1 cup uncooked long-grain white rice, not rinsed
• 1 teaspoon salt

Directions

1. Steep the saffron in 1/2 cup boiling water.
2. In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
3. Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.