Vegetable Stir Fry

1 lb. firm tofu
3 teaspoons McKay's Chicken-like seasoning
1 medium onion, quartered and sliced thin
3 stalks celery, sliced thin at an angle
2 medium carrots, sliced thin at an angle
1 medium green or red pepper, sliced in thin strips
2 cups broccoli florets
3 - 4 green onions, chopped
1/3 cup lightly toasted cashews or slivered almonds
1 Tablespoon grated fresh ginger root

Sauce:

1/4 cup soy sauce or Tamari
1 Tablespoon cornstarch
2 1/2 Tablespoons brown sugar
1 teaspoon garlic powder
1/4 teaspoon dry mustard
1/2 cup water

Drain tofu, rinse and squeeze out excess water. Cut into 1/2 inch cubes. Place tofu in large non-stick skillet, add chicken seasoning and mix to coat. Saute until tofu is browned, adding oil as necessary. Remove pan from heat and set aside.

To make sauce, dissolve cornstarch in soy sauce in a small bowl. Add rest of ingredients and stir to mix.

Have all vegetables chopped and ready before proceeding with cooking.

heat a small amount of oil over medium-high heat in large wok, skillet or saucepan. Add vegetables in following order, sauteing briefly (1 - 2 minutes) between each addition:  1) onions, 2) celery and carrots, 3) green or red peppers, 4) broccoli. When broccoli has turned bright green and is still crunchy, add tofu and stir fry sauce.  Cook, stirring constantly until sauce thickens and vegetables are crisp tender. Add cashews or almonds, ginger and green onions. Serve over cooked rice, couscous or Oriental noodles.

Variation: Substitute a frozen Oriental vegetable mix for fresh vegetables. Add water chestnuts, fresh or canned bean sprouts, or very vegetables as desired.

Spaghetti Primavera

This is a dairy free version of Spaghetti Primavera. The secret? The cashews that make the sauce so creamy and smooth. I hope you enjoy it.

1 lb. firm tofu, cut into 2" x 1/8" pieces
3 - 4 Tablespoons soy sauce
1 Tablespoon oil
1 medium onion, sliced
1 cup fresh mushrooms, sliced
4 cups broccoli florets
1 1/2 cups peas (fresh or frozen)

Sauce:
1/2 cup raw cashews
2 cups water
1/4 cup unbleached flour (or gluten free alternative)
1/2 tsp. garlic powder
1 tsp. onion npowder
1 tsp. salt

Spaghetti noodles, cooked

Marinate the tofu pieces for 2 hours in mixture of soy sauce and oil. In a large skillet over medium-high heat, brown the marinated tofu pieces lightly in the leftover marinade, adding more oil as necessary to keep from sticking. Set aside.

In a large saucepan, heat a small amount of oil. Add onions and mushrooms and saute' untl onions are soft and mushrooms are browned. Add broccoli and peas with a small amount of water to keep from sticking and steam until almost tender.

While vegetables are cooking, combine 1/2 cup cashews and 1 cup water in blender. Blend thoroughly until very smooth. Add remaining water and other ingredients and blend to mix.

Add blended sauce and cook over medium heat until thickened, stirring often. Stir in tofu pieces and serve hot over spaghetti noodles (or zucchini noodles).

Fresh Noodles Lo Mein

Fresh and light, this recipe is sure to please your crowd. Easy-peasy, since it uses frozen vegetables, it saves on chopping.

1 Tablespoon dark sesame oil
1 Tablespoon soy sauce
1/2 lb. firm or extra-firm tofu, cut into 1" cubes
6 cups grated fresh ginger root
1/8 teaspoon crushed red pepper, optional
3 Tablespoons bottled teriyaki sauce or soy sauce/tamari
1 large clove garlic, minced
9 or 10-oz. frozen Oriental-style vegetables, unthawed
1 small onion, sliced lengthwise
2 scallions, finely chopped

Heat sesame oil and soy sauce in a skillet over medium-high heat and saute tofu until golden on all sides. Moisture should be cooked out.

In a large stock pot, bring bouillon or broth powder and water to a boil. Add ginger, red pepper, teriyaki sauce, garlic and linguine. Simmer 2 minutes.

Stir in browned tofu, frozen vegetables and onion; return to a boil and simmer two minutes more. Stir in sliced scallions and serve.

Makes six servings.

Oranges with Radishes and Dates

Oranges with Radishes and Dates

4 large navel oranges
2 tbsp lemon juice
1 tbsp honey
1/2 tbsp. ground cinnamon
2 heads romaine lettuce
10 red radishes, thinly sliced
2 tbsp chopped walnuts
1/2 cup pitted dates

With a small sharp knife, remove the peel and white pith from the oranges. Slice the oranges crosswise into 1/4-inch rounds. Place on a large platter.

In a cup, whisk together the lemon juice, honey and cinnamon. Pour over the oranges. Cover and chill for 30 minutes.

Tear the lettuce into small pieces and place in a large bowl. Add the radishes and walnuts. Drain the dressing from the oranges and pour over the lettuce. Toss well. Add the oranges and dates. Toss to combine.

Garnish with radish roses and mint from the garden.

Serves 6.

One of a Kind Loaf

 Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:




2 cups of legumes

• cooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains

• whole grain bread crumbs, rolled or quick oats, cooked brown rice or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.

1/2 cup chopped or ground nuts or seeds

• almonds, cashews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid

• broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder

• 2 Tbsp. soy flour
• 2 Tbsp. whole wheat flour
• 2 - 3 Tbsp. gluten flour
• 3 Tbsp. potato flour
• 3 Tbsp. minute tapioca
• 1/2 cup cooked oatmeal
• 1/2 cup cooked "cream of wheat"
• 2 Tbsp. soaked mung beans, blended, etc.

1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)

• cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables

• 1 onion, chopped
• 1 - 2 cloves garlic, minced
• 2 - 3 Tbsp. chopped pimiento
• 3 - 5 stalks celery
• 2/3 cup shredded carrots
• 2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

**Although I make a vegan version of this recipe, you can add other ingredients that fit your likes and needs. Consider adding shredded cheese, eggs, or your favorite protein source.

Pasta Con Faggioli

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. 
Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water

4 - 5 medium garlic cloves, peeled and diced

1 sweet onion, medium

8 ounces crushed tomatoes, canned

1/4 cup extra-virgin olive oil

1 tsp. salt

1/4 Tbsp. chili pepper, crushed

1 Tbsp. parsley, fresh and chopped

15 ounces cooked Great Northern White Beans

8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until 

soft. Add seasonings, tomatoes, and beans. 

In a kettle, bring water to a boil. Add spaghetti 

and cook until tender. Add bean and tomato 

mixture to the spaghetti. Add fresh parsley 

and stir in gently. Adjust seasonings as needed. 

Cover and allow to sit for 2 - 3 minutes before 

serving.

Noodles with Vegetables & Peanut Sauce

Pike Street Market, Seattle, Washington

~

3 tablespoons peanut butter
1 tablespoon hoisin sauce*
2 tablespoons soy sauce or tamari
2 tablespoons lemon juice
1 tablespoon honey (or alternative sweetener)
2 teaspoons sesame oil
1 teaspoon hot chili paste
1/2 cup warm water
2 teaspoons vegetable oil
3 cloves garlic
1 tablespoon chopped fresh ginger root
3 green onions, chopped
1/2 pound fresh Shiitake mushrooms or button mushrooms, sliced
1 sweet red pepper, sliced
1 bunch broccoli, trimmed and cut into florets
2 carrots, thinly sliced
1/3 cup chopped fresh cilantro or parsley
1/3 cup chopped fresh basil

Blend together peanut butter, hoisin sauce, soy sauce, lemon juice, honey, sesame oil, chili paste and water. Reserve. Heat oil in wok or large skillet. Add garlic, ginger and green onions. Cook gently for 1 or 2 minutes,until very fragrant. Add mushrooms and red pepper and cook until tender. Add peanut butter mixture and heat for 1 minute. Reserve.

Meanwhile, bring large pot of water to a boil. Add spaghetti and cook for 5 minutes. Add broccoli and carrots and cook for 5 minutes longer. Drain. Combine sauce with spaghetti and vegetables. Toss with cilantro and basil.

Taste and adjust seasonings if necessary. You can also try rice stick instead of the pasta. It will require softening in hot water rather than boiling and is well worth the effort.

*Hoisin Sauce: A thick sauce valued for its unique combination of sweet and spicy flavors, hoisin sauce is made from soybean paste and flavored with garlic, sugar, chilies, and other spices and ingredients. It is used in cooking, as a dipping sauce, and is a key ingredient in many Chinese barbecue sauce recipes. In addition, it is also used to glaze roasted meat. Hoisin sauce is available in both jars and cans. If purchased in a can, transfer to a closed container and refrigerate. If purchased in a jar, refrigerate after opening.

Broccoli and Pea Salad

Alma's Broccoli and Pea Salad

2 cups broccoli, fresh, cut into small pieces (Cuisinart/curved blade)
2 cups frozen peas
2 - 3 stalks celery, diced fine (Cuisinart/squared blade)
1/2 cup almonds, chopped and roasted in skillet (or oven)
1 tsp. dill
1 tsp. sea salt
1/2 cup Vegenaise

Mix all ingredients together after preparing/chopping. Stir until mixed. Serve and enjoy! VERY yummy!

*Use more Vegenaise if you like more moisture.

Carottes au Cumin

Carottes au Cumin
{adding fancy flavor to your holiday meals}

Makes 8 servings.

1 Tbsp. olive or garlic oil

Salt to taste

1 tsp. cumin seed, ground*

3 lbs. carrots, peeled and chopped into coins

3 cloves garlic, chopped

In a large skillet, saute chopped carrots in oil for 15 minutes. Salt to taste. 

Add garlic and cumin. Add a little water and cover. Cook over low heat for 45 minutes. 

Stir frequently so carrots do not burn. Serve hot.

*grind cumin seed with mortar and pestle or in a small coffee grinder

French origin.

Bean & Garlic Dip

Holiday meals are being planned around the world. Time is of essence and it is easy to get pulled into convenient foods that come pre-packaged. But, homemade is generally less expensive and healthier. I thought I would post a few festive recipes in the next few days. Maybe one or two will fit easily into your holiday menu planning.

Bean & Garlic Dip
{a touch of spicy hot}

2 cups fava beans, cooked

1/4 cup Veganaise (mayonnaise)

1 garlic clove, finely chopped

1 1/2 tsp. red chili pepper, ground

1/4 tsp. salt

1 dash hot pepper sauce

Mix all ingredients together. Then cover and refrigerate for at least one hour. Serve with tortilla chips or raw vegetables.

Nasturtiums with Sweet Onion & Cucumber Salad

 

Each spring I carefully plant nasturtiums in my garden, not only so I can enjoy their beauty, but so their peppery flavor can be enjoyed and appreciated. Nasturtiums are a fun plant to use as an ingredient in cooking or as a garnish to enhance the appearance of the food. Their petals and leaves can be used to make tea sandwiches, to be scrambled into egg or tofu dishes, and to garnish just about anything.

 

This summer our family enjoyed a simple and tasteful salad, and nasturtiums gave it eye-appeal. The instructions are pretty simple. 

To try our cucumber and sweet onion Greek salad you'll need:

2 cucumbers, peeled, deseeded, and sliced
1/2 sweet onion, finely diced
dash of mineral or sea salt
a dollop of Greek-style yogurt*
2 packets of NuNaturals stevia**

Stir cucumber slices and diced onion together in a mixing bowl. Season with salt. Add Greek-style yogurt and stevia. Mix until cucumbers are coated. Adjust salt to taste. Garnish and enjoy!

*Greek-style yogurt can be made from soy or coconut milk yogurt. Or use dairy Greek yogurt.

**NuNaturals stevia is my favorite brand. A packet equals about 1/2 tsp. You may use your favorite sweetener like sugar or agave syrup if you prefer.

Yummy as an be!

Sweet Potato Salad

4 small sweet potatoes

1/4 cup Vegannaise

1 Tbsp. mustard

4 stalks celery, chopped into 1/4" pieces

1 small red pepper, 1/4" dice

1 cup fresh pineapple, diced

2 green onions, chopped

sea salt to taste

1/2 cup chopped pecans, toasted

Chopped fresh chives

Preheat oven to 400 degrees F.  Wrap each sweet potato in foil and bake for 1 hour.  Remove from heat, unwrap, and allow to cool.  Then peel and cut into 3/4" pieces.

Using a large bowl, mix together Veganaise and mustard.  Add cooled sweet potatoes, celery, red pepper, pineapple, and green onions.  Season to taste with sea salt.  

Cover and refrigerate for one hour.  Then fold in pecans, sprinkle with chives, and serve.

Delicious as a salad served for an afternoon tea!

Summer Tomato Salad

4 - 5 tomatoes, peeled and diced

1 sweet onion, medium, sliced into slivers

1/2 lb. fresh spinach

1 cup basil, fresh, chiffonade

1 cucumber, peeled and sliced

1/2 cup Vegenaise

1 tsp. Italian seasoning

dash of salt

soy milk, enough to make Vegenaise drizzle

Gently stir the vegetables and herbs together to mix.  In a measuring cup, blend Veganaise, Italian seasoning, soy milk and salt.  Drizzle the dressing over the salad and toss gently.  

*Tomatoes may be left with skins on if you prefer.

Avocado Stacks

Potato Stacks are a stand-by meal in our family. Simply take a baked potato, add chili, and a variety of green toppings like chopped onions, tomatoes, and olives. Add a ranch-style dressing or catsup and it's a one-dish dinner. But in the summertime, oven baked meals do not delight! Who wants to work in a hot kitchen? So, last week I developed a recipe that is a variation on the theme. Avocado Stacks! This recipe is simple, quick, delicious, and doesn't require much (or any) cooking in an already hot kitchen! 


Avocado Stacks


Three or four avocados, cut in half with pits removed
3 cups corn, cooked and cooled (can used canned corn for no cooking required)
1 can black beans, drained and rinsed
1 bunch cilantro
½ sweet onion
2 tsp. cumin
1 tsp. salt
2 Tbsp. lime juice
1 tsp. garlic, minced
¼ cup pumpkin seeds


Cut the avocados in half. Remove the pit, but leave on the skin. It works as a "bowl" for your meal. Mix the remaining ingredients together in a mixing bowl. Then, scoop into the hollow of each avocado half. Garnish as desired and serve.


*There will be topping left over. It can be used as a refrigerator salad for another meal.

G.O.M.B.S.

Our spring garden is sprouting. Scattered rows of kale, broccoli rabe, endive, radishes, and mixed lettuces are spread over the dark soil like green confetti. At our house, we're trying to add more dark, green, leafy vegetables to our daily diet. Homegrown organic is much more convenient and less expensive than greens from the supermarket or Farmer's Market. Hopefully we'll have some to harvest soon!

The renewed motivation for greens comes from the inspiration of Dr. Joel Fuhrman. He's the author of a book called "Eat to Live". It's one I've had in my personal library for quite some time. I have appreciated the wealth of good, sound nutritional advice presented within the pages of this book. My friend, Tari, gave me a series of DVD's for my birthday this year. They are of lectures that Dr. Fuhrman gave for PBS. Although counsel from a book is great, seeing and hearing live presentations has been even more inspiring.

Here's one of the tips Dr. Fuhrman shared. It's something I am trying to incorporate into my daily diet (and into the entire households). It is to eat according to a daily GOMBS plan.

G = greens and green tea

O = onions

M = mushrooms

B = berries and beans

S = seeds

These foods contain high quantities of substances that protect one's health and heal the body. Studies show that when these foods are consumed daily, significant health benefits result. 

Have you been eating (or drinking) your greens, green tea, onions, mushrooms, berries, beans, and seeds? Go for it!

Poached Spring Vegetables with Lemon and Olive Oil


8 oz. French green beans, trimmed
8 oz. broccoli flowerettes
8 oz. peas in pod
8 oz. yellow zucchini, sliced into coins
12 small radishes trimmed and cut in half
12 asparagus tips
1/2 c. grape tomatoes


Cook the broccoli, green beans, asparagus, peas and the radishes until each vegetable is brightly colored and crisp-tender. Using a slotted spoon, transfer them as they are cooked  to a bowl of ice and cold water to stop the cooking. Then move the vegetables to paper towels and pat them dry. Chill them, covered. The vegetables may be cooked 1 day in advance and kept covered and chilled. Mix the vegetables together and coat it with extra virgin olive oil, lemon juice, salt and pepper. Arrange the vegetables on a platter. Garnish with fresh herbs and more lemon.


Delicious served with spring potatoes, red quinoa, and main dish of your choice. Finish with a cuppa TEA.

Sweet Potato Salad

It's nearly time to plant my early spring garden. I am looking forward to peas, green onions, radishes, kale, and lettuces. But until garden produce from my garden or from Farmer's Market become available, I'm stuck using seasonal "winter" produce. That's alright; seasonal foods are tasty too. Here's a recipe that is a unique take on traditional potato salad.

 

Sweet Potato Salad

 

4 small sweet potatoes

1/4 cup Veganaise (or mayonnaise)

1 Tbsp. mustard

4 stalks celery, chopped into 1/4" pieces

1 small red pepper, 1/4" dice

1 cup fresh pineapple, diced

2 green onions, chopped

sea salt to taste

1/2 cup chopped pecans, toasted

Chopped fresh chives

Preheat oven to 400 degrees F.  Wrap each sweet potato in foil and bake for 1 hour.  Remove from heat, unwrap, and allow to cool.  Then peel and cut into 3/4" pieces.

Using a large bowl, mix together Veganaise and mustard.  Add cooled sweet potatoes, celery, red pepper, pineapple, and green onions.  Season to taste with sea salt.  

Cover and refrigerate for one hour.  Then fold in pecans, sprinkle with chives, and serve.

*There are options to this recipe.  Today I microwaved the sweet potatoes instead of baking them.  It was fast and easy.  I didn't have fresh red pepper or pineapple, so I used canned paprika quarters that I chopped, and 1 can of diced pineapple.  Instead of green onions, I used finely chopped yellow onion.  And I substituted walnuts for pecans.  It turned out delicious!  For garnish, I added sprinkles of vegan Baco-Bits and chives.

Green Leafy Kale!

This time of year I am eagerly thinking about my spring garden. Tender lettuce greens, baby radishes, carrots, and sweet onions sound so good right now! But instead of dwelling on what isn't available on these cold and snowy days, I'm enjoying winter produce that is abundant in the supermarket these days. One of those is kale, a dark green leafy vegetable that is so good for us! Kale isn't something that my mother cooked, so it was not something that I spent much time with in the kitchen either. If we did have kale, it was steamed and endured. Last summer a lady from a local community supported agriculture program was giving out samples and recipes for baked kale chips at a local health food store. Yum! Were they ever good! Then, a son came to visit, and since he likes to cook, he shared how he makes kale. Another yum! Here's his technique. You can't go wrong! It is delicious!

Brandon's Kale


1 large bunch kale, washed and cut into bite-size pieces
olive oil
2 - 3 cloves garlic, pressed
salt (and pepper if desired)

Heat skillet to medium high heat and place a small amount of olive oil in the pan. Add garlic and brown slightly. Add kale and salt. Stir to kale doesn't get too brown, but allow edges to get 'crispy'. Remove from heat when crispy and the edges are browned to your liking.

May sprinkle with nutritional yeast or Parmesan cheese if desire, but it is delicious plain too!

I've tried this with collard greens too, and it is "just about" as good. Quite delicious, actually. But I really LOVE the kale option!

Chilled Cucumber Soup

My mother would sometimes serve a chilled cucumber soup on special occasions. She would add all the ingredients to a blender and puree them. Always refreshing, this was a summer soup recipe I always enjoyed. When I decided to make a chilled cucumber soup of my own, I was dismayed to find that most of the recipes I found contained canned soups, like chicken or potato. The delightful freshness of cucumbers would be lost in the sodium and preservatives of the canned product, so I kept searching and ended up adapting a recipe to create my own. This is my vegan version of a summer delight.  It's a great way to use the cucumbers in your September garden!

2 cups soy milk
3 Tbsp. fresh lemon juice
1 Tbsp. parsley, fresh and snipped
2 tsp. chicken-style seasoning*
1/2 tsp. dillweed, dried
1/2 cup English cucumber, seeded and shredded
2 Tbsp. onion, finely diced
salt to taste

Combine all ingredients in a quart jar. Lid and shake. Place in fridge to chill for several hours before serving. Serve cold with a sprig of mint and toast points.

Spicy Vegetable Curry

2 c. potatoes, cubed
1 c. cauliflower florets
1 large onion, slivered
1 c. carrots, peeled and sliced
1 medium eggplant
4 Tbsp. oil
2 - 3 garlic cloves, finely minced
one 2-inch piece ginger, finely minced
2 Tbsp. green chilies
1 Tbsp. paprika
1 tsp. ground coriander
1 Tbsp. ground cumin
2-3 Tbsp. curry powder
1 1/2 c. vegetable stock
3 c. canned tomatoes, chopped
1 Tbsp. cornstarch
2/3 c. coconut milk
1/4 tsp. cayenne pepper 
salt to taste

1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.

2. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.

3. Mix cornstarch and cold coconut milk together until smooth and stir into mixture. Taste and adjust the seasoning if necessary. Serve hot with Basmati or Saffron steamed rice.

Yield: 18 half-cup servings