1/2 head of raw cauliflower, grated (had about 3.5 cups of grated, loosely packed cauliflower)
3 green onions, chopped
4 cloves garlic, minced
2 - 3 tablespoons of low-sodium soy sauce
1/2 to 1 teaspoon of garlic salt
3 eggs, beaten
Oil
Pork, chicken, or shrimp, cooked (optional)
Recipe
In a wok or large pan, heat enough oil to cover bottom of pan. Fry minced garlic and white part of onions for approximately 1 minute. Add grated cauliflower and fry for approximately 5 minites, stirring constantly. Add soy sauce, garlic salt, green onion tops, and meat (optional) and stir until mixed. Push mixture to side of pan. Add more oil if necessary, and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" and remove from heat. Serves 3 as a side dish.
Note: I didn't measure anything. These measurements are just estimates. The secret is to use raw cauliflower. I tried this with leftover cooked cauliflower last week, and it wasn't very good. Tonight I used raw, and everyone liked it.
Start by putting 2 of the 3 tablespoons of olive oil in a saucepan. Reserve the remaining 1 tablespoon for later. Crush your garlic and finely chop the red pepper and add it to the saucepan. Saute slowly until soft. Once soft add the can of tomatoes, garlic and onion powder, oregano, sweetener, and salt. Let sauce simmer slowly
about 10 minutes. Add your reserved tablespoon of olive oil 3 minutes before done and mix in. That's it your done.
Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350.
When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the ****akes. At this time you can add more soy sauce , usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.
Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.
Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
Spoon the mixture into the leafs and roll them up!!
4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
2 teaspoons Splenda brown sugar
1 head of lettuce
vegetable oil
chopped ginger
minced onions
minced garlic
Directions:
Before cooking, chop celery into small pieces, and crush cashews so that each cashew is broken into about 4 pieces. Mix the Iron Chef Sesame Garlic sauce with about 2 teaspoons of vegan brown sugar.
In a skillet, pour vegetable oil so that it covers the bottom of the skillet. Sprinkle the oil with freshly minced onions, minced garlic, and chopped ginger.
Pour chopped celery into skillet and stir fry for about 10 or 15 minutes on medium to high heat.
Pour chopped cashews into skillet and stir fry for about 3 to 4 minutes on low to medium heat.
Remove skillet from heat and mix sauce in evenly with celery and cashews.
Prepare each serving inside a single lettuce leaf.
Depending on how many people (half a package works for 2 people), slice the tofu into slabs and cut slabs in half. Then in a small dish, mix the soy sauce and hunan chili sauce together. This also is depending on how many people, but I usually end up with about a 1/4 cup of the mixture (you can always mix more if needed). Then soak the tofu in the sauce and then place on the grill (Forman grill works best, but pan cooking would probably work). Cook it for about 10-15 minutes, or until brown. Then place some Dijon on the lettuce leaves and place marinated tofu on top of that and wrap it! So good. The Dijon mustards makes it taste like PF Changs tofu lettuce wraps! Great snack!
This recipe was submitted by Joni Marie Newman, author of Cozy Inside, published by the Newman Press. See http://www.cozyinside.com for more recipes.
Reconstitute textured soy protein granules by placing them in a microwave safe bowl, pouring the broth over the granules, covering tightly with plastic wrap and placing them in the microwave for 5-6 minutes. Alternatively, you can pour boiling broth over the dry granules, cover and let sit for 10 minutes.
In a skillet, saute the onions and garlic in olive oil until translucent and fragrant. About 5-7 minutes. Remove from heat mix in the flour, Tamari and all of the spices. Let sit until cool enough to handle.
With your hands, form balls about 1 1/2 inches in diameter. Use a lot of pressure when forming your balls, tee-hee, you don’t want them to fall apart. Lightly fry them in a small amount of oil, rolling them around in the pan to brown on all sides.
2 blocks firm tofu (squeezed of water and crumbled)
1 can water chestnuts (chopped)
3 green onions (minced -include green part)
1/2 cup parsley (minced)
2 cups vinegar
2 cups sugar
1/2 cup ketchup
2 cloves garlic (pressed, crushed, or minced)
2 teaspoon fresh ginger (grated)
drop of soy sauce
some oil for frying; some flour for rolling
Directions:
Alright, first you gotta make the balls: Squeeze that tofu till your hands hurt to get the water out, then crumble it - food processor is handy here. Add chopped water chestnuts, green onion, and parsley. (You might want to also add some soy sauce and crushed black pepper). Mush together.
Put oil in a deep bottomed pan and heat. Roll tofu mix into balls and roll in flour. Fry till golden and place on paper towels to drain. Meanwhile, combine the vinegar and vegan sugar in saucepan and heat till dissolved (stinky here). Add the remaining ingrediants and add some spices of your own if you want.
Note: the sauce recipe is a basic one, you can adjust amounts as you like and add new ingrediants, I never follow the recipe very strictly, and I do a lot of tasting along the way.
Once sauce ingrediants are all mixed up and heated, throw the balls in, simmer for a while to heat. Serve 4 or more balls per person, over rice This stuff is filling and a bit fattening too, but its yummy!
3 veggie bouillon cubes (more or less depending on taste)
Directions:
First, cut the tough stems out of the center of the greens. Next, cut greens into 1/2 to 1" strips. Then transfer greens to a large bowl and submerge them in water to clean. I usually triple wash them just to make sure they are clean. The greens are clean when the water runs clear. Set greens aside.
In a large Dutch oven, sauté the onion and peppers in oil until they have begun to soften, then add the ginger and garlic.
Add 5 cups of water and bouillon cubes and greens. Bring to boil and simmer on low for about 2 1/2 hours or until greens reach desired tenderness.
Chop brocolli and tofu. Chop onion. Mix with onion and spices Slice stem end off of tomato and scoop out pulp leaving about 1/4 of an inch of tomato to the skin. Save pulp for other cooking use such as tomato sauce. Fill tomato with mixture and bake in a shallow baking dish for 20 to 25 minutes at 325 degrees F.
24 large (but not huge) white mushrooms
1/4 cup chopped shallots or onion
2 large cloves garlic, chopped
2 tablespoon balsamic vinegar
1/4 cup water
2 teaspoon seasoning (recipe follows)
1 pack frozen chopped spinach (about 10 oz?) - thawed and drained
Directions:
Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely.
Saute shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all absorbed/evaporated.
Mound the spinach mixture onto the the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 and bake for 10-15 minutes until hot and mushroom caps are cooked.
If you leave them slightly undercooked, you can do these ahead and then heat them up in the microwave when needed.
Blend smooth all ingredients except parsley. Stir in parsley. Store in airtight container.
Notes:
Use this seasoning to make a quick stock out of water when you have no veggie stock on hand. Excellent for flavoring rice and as a soup base.
Make a very simple, easy, and good-tasting gravy by mixing water, seasoning, and miso (I like the dark brown rice miso). Typical proportions: 1.5 cups water, 1 T seasoning, 2 t miso. Increase/decrease seasonings according your your taste. Right before serving gravy, mix some starch (I frequently use potato starch) in a bit of water till well-blended and add to gravy to thicken (do this over medium heat). Add starch until you reach desired thickness. Quick, easy, and surprisingly tastey.
2 large red bell peppers, cleaned, halved
1 eggplant, diced into cubes
1 package baby portabellas, sliced
several sprigs basil, chopped into shreds
1/4 cup sun dried tomatoes, julienne cut
2 tablespoon olive oil
1 teaspoon oregano, dried
1/2 teaspoon fennel, dried
2 teaspoon red pepper flakes
1 teaspoon sea / kosher Salt
4 slices vegan mozzarella (optional)
Directions:
Mix diced eggplant, portabellas, basil, sun-dried tomatoes, olive oil, spices and salt in a medium bowl. Make sure to evenly coat all vegetables with the olive oil. Preheat oven to 375 degrees F. Spray glass baking dish or cookie sheet with non-stick cooking spray. Stuff vegetable mixture (generously) into pepper halves. Place in oven and bake for about 40-45 mins or until light brown on top. Top with vegan cheese, place back in the over for about 5 minutes or until cheese is melted.
8 ounces tofu, crumbled
1/4 medium onion, grated or finely diced
1 teaspoon turmeric
splash vegetable oil
salt and pepper, to taste
Directions:
1) Heat a skillet with oil and add onion, heating over low heat. Add crumbled tofu to skillet and sprinkle with turmeric, stirring to mix and make the tofu evenly yellow. Add salt and pepper to taste. Cook for about 5 more minutes, or until heated though. Enjoy!
I gave my 10 month old son some and he loved it. Actually, he ended up stealing half of it, but at least it doesn't take too long to do, so I could whip more up quickly enough!
Source of recipe: I remember seeing a recipe similar to this one, but forgot it... so made it up as I went along, and made it a little easier I hope.
Makes: 1 serving, Preparation time: A minute or two, Cooking time: 5 minutes
Large handful of chanterelle mushrooms (can use shiitake or other favorite mushroom)
1 habanero pepper, diced
1/2 pound firm tofu
kosher salt
1 teaspoon tamari
garlic, to taste
olive oil
smoked paprika, to taste
pepper, to taste
curry powder, to taste
Directions:
1) Drain tofu. Cut in half and place on a paper towel, sprinkle with salt, and allow to drain to drain while the mushrooms cook.
2) Sauté mushrooms in olive oil until a little crispy. Crumble tofu and add to mushrooms, adding a bit more olive oil, diced garlic, habanero pepper, and spices as desired.
3) Turn once then enjoy.
Source of recipe: just adding additions to the basic tofu scramble. I like some heat. This is very good and perfect comfort food in my opinion and a real quick fix.
1/2 a small red onion
3/4 cup salsa
12 oz. extra firm tofu
1/2 teaspoon turmeric
olive oil (2 tablespoons or so)
Directions:
Chop the onion up and throw into a pan with the olive oil. Saute over medium-high heat for about 5 minutes, or until onion is translucent.
In a medium bowl, mix salsa, tofu, and turmeric. Pour mixture into pan with onion and saute for about 5-10 minutes, depending on how browned you like your tofu.
I really like this recipe because it's super-simple and super-yummy! I eat this more than anything else!
Faux Fried "Rice"
