Gomashio Kale
 

Ingredients (use vegan versions):

2 cups kale
1 cup diced red bell pepper
3 gloves garlic
1 teaspoon diced ginger
1 tablespoon sesame oil / olive oil
2 tablespoon sesame seed
sea salt to taste

Directions:

Super easy and tasty way to get calcium and iron!

To make Gomashio, toast sesame seeds until slightly brown and then crush in a mortar and pestle with sea salt until roughly blended.

Stir fry kale with bell pepper, garlic, and ginger (add red onion if you wish) and add some hot oil if you like it HOT! Then sprinkle Gomashio on top and enjoy!

Cauliflower With Oriental Greens
 

Ingredients (use vegan versions):

6 oz cauliflower,cut into flowerets,
1 garlic clove
1/2 teaspoon turmeric
1 tablespoon cilantro root or stem
1 tablespoon sunflower oil
2 scallions,cut into pieces
4 oz orientalgreens,such as thai spinach,bok choy, or mustard greens,
tough stalks removed
1 teaspoon yellow mustard seeds

Directions:

Blanch the cauliflower, rinse in cold water,and drain, set aside. Grind the garlic, turmeric, and cilantro root or stem together with a pestle and mortar or in a spice grinder. Heat the oil in a wok or large,heavy skillet. Add the scallions and stir over a high heat for 2 minutes.Add the greens and stir for 1 minute. Set aside. Return the wok or skillet to the heat and add the mustard seeds. Stir until they start to pop, then add the turmeric mixture and the cauliflower, and stir until all the cauliflower is coated. Serve with the greens on a warm plate.

"Beef" Teriyaki Stir Fry
 

Ingredients (use vegan versions):

1 1/2 cups vital wheat gluten
1 1/2 tablespoon nutritional yeast
1 1/2 cups water
1 tablespoon liquid smoke
1 tablespoon tahini
olive oil
1 bunch rainbow chard, stems sliced and leaves coarsely chopped
5 carrots, sliced on the diagonal
1/4 cup mirin
1/4 cup soy sauce
1 tablespoon sugar
3 tablespoons minced ginger
3 tablespoons minced garlic
red pepper flakes, to taste
2 tablespoons corn starch
2 tablespoons water

Directions:

Preheat an oven to 375 degrees Fahreneheit. Generously oil a large cookie sheet.
Combine the wheat gluten and nutritional yeast. Whisk together the water, liquid smoke and tahini paste. Pour the wet ingredients into the dry and mix together with your hands until combined. It will be wet. Knead for a minute or so. Flatten out the dough as much as possible and tear into bite-sized strips. Place on the cookie sheet and bake 10 minutes, flipping halfway through. Set aside.
*I should mention here that my seitan was in the fridge for a couple of days and it was wetter from condensation when I stir fried it. If you go straight from oven to stir fry, yours may caramelize better but may also stick to the pan more. Don't be afraid of the oil!*
Prepare the chard, carrots, garlic and ginger.
Combine the mirin, soy sauce and sugar. Stir in the minced ginger.
Combine the corn starch and water to make the thickener.
Heat a wok between medium and medium-high heat. Drizzle with oil and add the baked seitan. Stir frequently, browning the seitan, 3-4 minutes. Remove from the wok. Drizzle some more oil and add the minced garlic and red pepper flakes, cooking 30 seconds. Remove and add to the seitan.
Add the carrots and chard stems to the wok. Slowly add the chard leaves, wilting them in. Pour in the mirin and soy sauce mixture. You can add some water at this point if you would like to make more sauce. Add the seitan and garlic back in and pour in the corn starch and water mixture. Remove from the heat and stir to combine. The sauce will thicken.

Sesame Tofu Stirfry
 

Ingredients (use vegan versions):

1 tablespoon oil
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 small zucchini, diced
5 to 6 shoots of asparagus
1 small head bok choy
1 pound firm or extra firm tofu, cubed
1/2 cup vegetable stock
1 tablespoon soy sauce
3 tablespoons Splenda
2 tablespoons sesame oil
salt and pepper
cayenne pepper
paprika
1 tablespoon oil
1 tablespoon cornstarch mixed in 1 tablespoon water

Directions:

This is good served with rice. If you want to make rice, start cooking it while you prepare the stir fry.

1) Heat oil in a large skillet and fry the ginger and garlic in oil for about 2 minutes on medium heat. Add in the vegetables and fry until soft. Add the tofu and fry for about 5 minutes. You can use almost any vegetables you want, I just used what I had on hand.

2) Add the vegetable stock, soy sauce, sugar, and sesame oil. Season with salt, pepper, paprika and cayenne to taste. I personally like a lot of spice so I usually use 1 teaspoon of cayenne and 1/2 teaspoon of paprika with just a few dashes of salt and pepper.

3) Reduce the heat and simmer for 2 to 3 minutes. Just before removing it from the heat, add the cornstarch mixture to thicken it, mixing welll.

Tofu and Greens
 

Ingredients (use vegan versions):

1 lb firm tofu
3 tablespoon olive oil
1 tablespoon toasted sesame oil
3 cloves garlic
1 tablespoon grated fresh or frozen ginger
1 bunch kale or other greens, coarsely chopped
1 tablespoon tamari (more or less to taste)
additional toasted sesame oil to taste

Directions:

Freeze and thaw tofu, press. Cut pressed tofu into slices, then squares. Each piece should be about 1/4 thick by 1 square. Heat olive and sesame oils in skillet, medium heat, add tofu and brown on both sides. Remove tofu to plate. In same oil, fry garlic and ginger about half a minute on medium heat. Add greens and tamari, fry about 5 minutes or to desired doneness. Add tofu back to pan and heat up, drizzle with more sesame oil if you like.

Shirlee's Famous Thai Stir Fry
 

Ingredients (use vegan versions):

1 pound of silken firm tofu, cubed
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 white onion, diced
1 package of petite broccoli floret’s
1 8oz. can of water chestnuts
2 tablespoons minced garlic
1 tablespoon cayenne pepper
2-3 tablespoons lite soy sauce
2-3 tablespoons spicy Thai chili sauce
sesame seed oil
1/4 cup of water

Directions:

Coat wok with sesame seed oil and turn heat to medium.

Dice peppers and onion, set aside.

Cut silken firm tofu into cubes and throw into heated wok.

Add 1 tablespoon of minced garlic, 1 tablespoon of lite soy sauce, and 1 tablespoon of spicy Thai chili sauce to tofu. Cook until lightly brown.

In a separate pot, begin to boil water for rice. I prefer to use Minute Brown Rice because it cooks fast and taste yummy!

After tofu is golden brown, add in the peppers, onion, broccoli, water chestnuts, and a 1/4 cup of water.

Add in the remaining garlic, lite soy sauce, spicy Thai chili sauce, and 1 tablespoon of cayenne pepper.

Cook until peppers have softened.

Tofu Lemon Picatta
 

Ingredients (use vegan versions):

2 tablespoon olive oil
1/4 cup lemon juice, freshly squeezed
1 pound firm tofu, drained and cut into triangles or cubes
1 tablespoon garlic, minced
2 tablespoon capers
1 teaspoon oregano
2 tablespoon parsley, minced
Dash white pepper

Directions:

Heat oil in medium saute pan and add spices.

Add tofu and lemon juice and continue cooking.

Add remaining ingredients until lightly browned.

Serve over steamed vegetables.

Tofu-Eggplant Saute
 

Ingredients (use vegan versions):

1/3 block of firm tofu, cut into 1/2 inch cubes
a handful of mushrooms, chopped
a third of a medium eggplant cut into 1/2inch by 3 inch thick strips
1 clove garlic, minced
half of an onion , sliced
1 cup tomato sauce- I used roasted garlic
a pinch of oregano, basil, pepper and fresh parsley
half cup vegetable stock, set aside
cooking spray

Directions:

Heat a fry pan to high heat. Use cooking spray, and fry onion and garlic, as they start to brown , and eggplant, and mushrooms. As they start to brown, add tofu. As tofu starts to brown add some of the stock, so the mixture doesn't stick to the pan. Keep adding stock until all the veggies and the tofu are brown and soft, and liquid is absorbed. Remove from heat and add sauce and spices. Stir all together and return to a reduced heat, to heat through. Serves 2, but you can multiply. *You may not need to use all the stock or you may have to add more, it varies.

Sweet-Spicy Tofu
 

Ingredients (use vegan versions):

1 block extra-firm tofu
olive oil for deep-frying + 1 tablespoon more for stir-frying
4 cloves garlic, minced
1/2 teaspoon sambal oelek (garlic chili paste), or to taste
4 green onions, chopped, green tops included
5 tablespoon Kikkoman soy sauce, or to taste
2 tablespoon Spenda
1 teaspoon sesame oil, optional
Rice as an accompaniment

Directions:

Cube tofu (about 1 x 2 inch-pieces). Deep fry in oil over high heat, turning several times, only until outside is golden. Do not overcook or tofu will be dry. Drain on paper towels.

Heat 1 tbsp. canola oil in wok or skillet. Over high heat, stir-fry garlic 5 seconds, add sambal oelek, stir-fry 10 seconds more, add fried tofu and green onions, stir-fry 10 seconds, add soy sauce and sugar, stir-fry 10 seconds more or until tofu is coated with sauce.

Tuna Cerviche Recipe
 

Ingredients

• 400 gram sushi grade tuna
• 6 gloves garlic
• 4 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Sea salt
• Pepper
• Handful of parsley or cilantro

Directions

Peel and chop the garlic. Put in a bowl with the olive oil, lemon juice and salt. Mix with a fork.

Cut the tuna into thin (about 1/4th inch or 1/2 cm) sashimi like slices.

Divide the tuna equally over 4 plates. Pour the dressing over the tuna.

For garnishing, top with pepper and parsley (or cilantro)

Tips

The success of this recipe lies in the quality of the ingredients. Buy the best tuna and olive oil you can find.

For olive oil, you may use an organic or wild, cold pressed extra virgin olive oil.

The garlic can make this recipe quite spicy. I like that, but if you it too much, you can use less.

This is such a great recipe, it's very quick and easy to make, it's ridiculously delicious, and it looks nice on your plate.

Healthy: The raw fish provides the important omega 3 fatty acids. These boosts immune system, thins your blood and keeps you warm in the cold weather. The garlic provides anti fungal, anti bacterial, anti viral and anti parasites properties. The parsley provides iron.

Baba Ganouj (Eggplant Dip)
 

Ingredients:

• 4 medium size eggplants
• 2 lemons, juice
• 6 cloves of garlic
• 1 cup finely chopped parsley
• 1/2 cup scallions, finely choped
• 1 cup tahini
• 2 teaspoons of salt
• black pepper
• olive oil

Instructions:

Pre-heat oven to 400F degrees. Wash and de-stem eggplants. With a fork, prick eggplants all around, and place directly on an oven rack. Roast eggplants for 45-50 minutes until they are wrinkled and very soft. Remove from oven and let cool. Scoop the insides of eggplant place into a bowl, and mash. Add all remaining ingredients except olive oil and mix. Let chill, drizzle with olive oil, and serve. Or refrigerate.

Eggplant Spinach Curry
 

Ingredients:

• 1/4 cup oil
• 1 teaspoon black mustard seeds
• 12 garlic cloves minced
• 2 pound spinach rinsed, dried, and finely chopped
• 1 medium eggplant cut into 1/2-inch cubes
• 1 piece ginger root (1-inch) peeled and grated
• 1/4 teaspoon jalapeno chiles, minced
• 1/4 teaspoon tumeric powder
• 1/4 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 medium tomatoes finely chopped
• salt to taste
• cilantro sprigs, for garnish

Instructions:
Heat oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add garlic and saute until tender. Add spinach, a small amount at a time, stirring occasionally to keep spinach from scorching. When spinach wilts, add eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add tomatoes and season to taste with salt. Cook uncovered for 5 minutes longer. Garnish with cilantro.

Greek Salad with Tofu
 

Ingredients:

Dressing:

• 1 teaspoon salt
• 1 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 teaspoon black pepper
• 2 tablespoon wine vinegar
• 1/4 cup olive oil

Salad:

• 1 head of lettuce, washed and dried
• 1 large cucumber, thinly sliced
• 2 large tomatoes, cut into wedges
• 1 small/medium red onion, chopped
• 1/2 cup Greek black olives
• 16 ounces firm tofu, cut into small cubes

Instructions:
Placed the tofu in a medium bowl. In a separate small bowl, mix together dressing ingredients. Pour dressing mixture over the tofu and marinate for 60 minutes. Add cucumbers, tomatoes, onion, and olives to the tofu and toss. Serve over the lettuce.

Broiled Tilapia with Horseradish and Herb-Spiked Mayo
 

Ingredients
Cooking spray
1 lemon
4 (6-ounce) Tilapia fillets
Salt and freshly ground black pepper
1⁄2 teaspoon garlic powder
1⁄3 cup FF mayonnaise
2 teaspoons prepared horseradish, or more to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
Directions
Preheat the broiler. Coat a large baking sheet with cooking spray.

Finely grate 1 teaspoon of zest from the lemon and set aside. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.

Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top.

Baked Tilapia and Fresh Spinach
 

Ingredients:

• 4 to 6 tilapia filets
• cooking spray
• 8 to 12 ounces baby spinach, cleaned
• 1/4 cup chicken broth
• 1/4 teaspoon onion powder
• salt and pepper
• Creole seasoning blend
• 1 small tomato, chopped
• 4 green onions, thinly sliced

Preparation:
Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
Sprinkle spinach with salt and pepper and onion powder; add the chicken broth. Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 20 to 25 minutes, or until fish flakes easily with a fork.