Veggie Stirfry with Spicy Almond Sauce

Tofu Marinade:
2 tbsp rice vinegar or apple cider vinegar
2 tbsp tamari
1  10-12-oz pkg firm or extra-firm tofu, excess water squeezed out, and cubed

Almond Sauce:
1/2 cup almond butter
1 cup plain soy milk or other non-dairy milk
1/3 cup unseasoned rice vinegar or apple cider vinegar
1 large clove garlic, roughly chopped
3 tbsp tamari
2 - 2 1/2 tbsp fresh ginger, roughly chopped
1 tbsp toasted sesame oil
1/4 - 1/2 tsp crushed red pepper

Veggie Saute:
1 tbsp olive oil (1/2 to saute tofu, 1/2 to saute veggies)
1 cup red onion, chopped
 few pinches sea salt and freshly ground black pepper to taste
1 cup celery, thinly sliced (on diagonal)
1 cup zucchini, quartered and sliced 1/4 inch thick
2 1/2 - 3 cups broccoli flowerets (approx. 1 head of broccoli)
3 - 3 1/2 cups white button mushrooms, quartered or halved, depending on size
1 - 1 1/2 cups red bell pepper, cored and chopped
1 bunch swiss chard, stems removed and leaves roughly chopped
lemon wedges (to finish)

For the tofu marinade:  In a large bowl, combine the rice vinegar and tamari.  Add the cubed tofu, toss to coat, and let marinate.

For the almond suace:  In a blender or food processor, combine all the ingredients and puree until smooth.

For the saute:  In a deep skillet or pot over medium-high heat, heat 1/2 tbsp of the olive oil.  Add the marinated tofu and saute for 6-8 minutes, tossing occasionally, until lightly browned.  Remove tofu and set aside, and reserve skillet.  Over medium heat, heat the remaining olive oil.  Add the onions, sea salt, and black pepper, cover, and let cook for a few minutes.  Add the celery, zucchini, broccoli, and mushrooms  cover, and let cook for about 5 minutes, stirring occasionally.  Add the red peppers and let cook another couple of minutes.  Once the broccoli is bright green and just tender, stir in the almond sauce and Swiss chard, followed by the tofu.  Cover and let cook 2-3 minutes, stirring occasionally, until the Swiss chard has just wilted (do not let ist too long or the chard and broccoli will overcook).  Serve on top of quinoa, wild or brown basmati rice, or rice noodles, with a squeeze of fresh lemon juice.

This was so super good! -- This whole cookbook (Vive le Vegan!) has continued to WOW me - I made this on 12/21/12 = The End of the World (Mayan calendar). Edmund = A+, Kersten = A+

Curried Rice 'n' Bean-Filled Zucchini

1 cup cooked adzuki or black beans (or other small bean)

1 cup cooked chew grain (e.g., whole kamut, spelt, wheat berries)

1 cup cooked brown rice

1/2 cup celery, diced

1/2 cup green onions, chopped

1/4 cup tahini

2-3 tbsp raisins

1 tbsp mild curry paste 

1/2 - 3/4 tsp blackstrap molasses

1/4 tsp cumin

1/4 tsp sea salt

1/8 tsp cinnamon

2 medium-large zucchini (or 3 smaller)

4-5 tbsp cashews, crushed or ground a little

Preheat over to 375.  In a large bowl, combine all the ingredients except the zucchini and cashews.  Mix well to bind the mixture.  Trim the ends off the zucchini and split lengthwise.  Use a spoon to scoop out seeds and some flesh the whole length of zucchini, leaving about 1/4 - 1/2 inch of flesh.  Discard scrapings.  Place zucchini halves in a lightly oiled 8x12 (or similar) baking dish.  Spoon mixture into zucchini, heaping the filling in each, and sprinkle with the cashews.  Cover with foil and bake for 23-25 minutes, then remove foil and bake for another 12-14 minutes.

This idsh is great drizzled with a dressing or vinaigrette. 

Ian = F-, Edmund = A+, K=A+

Winter Harvest Soup

2 tbsp olive oil
1 3/4 - 2 cups red onion, chopped
2 cups rutabega, chopped in small chunks
1/4 - 1/2 tsp sea salt
frshly ground black pepper to taste
1 1/2 cups celery, chopped
2 1/2 - 3 cups  yam, chopped in small chunks
2 1/2 cups sweet potato, chopped in small chunks
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried savory
1 tsp dried rosemary
1 tsp dried mustard
3 1/2 cups vegeatble stock
3 cups water
2 large dried bay leaves
3 1/2 - 4 cups cooked beans, any kind (adzuki beans and black-eyed peas)
5-7 cups baby bok choy, chopped (if using regular bok choy use leafy portion)
1 tsp molasses
1-2 tbsp fresh oregano or thyme
2-3 tbsp arrowroot powder, dissolved in several tbsp water (optional)

In a large pot over medium heat, heat the oil.  Add the onion, rutabega, salt, and pepper.  Stir through, cover, and let cook for a few minutes.  Add the celery, yams, sweet potatoes, dried herbs and mustard.  Stir through, cover, and cook for another 7-8 minutes.  Add the stock, water, and bay leaves.  Stir through and increase heat to high to bring to a boil.  Reduce heat, cover, and let simmer for 14-18 minutes, until the vegetables are tender.  Add the beans, bok choy, molasses, and optional fresh herbs.  Stir through and cook for just a few minutes, until the bok choy has wilted.  For a thicker soup, stir in the arrowroot/water mixture, and while stirring, bring the soup back to a boil just for a minute until it thickens.  Remove bya leaves, and season to taste with extra sea salt and a generous amount of black pepper.

Kersten: Really good for a rutabega, yam and sweet potato soup, but I'm not always a rutabega, yam and sweet potato type of girl... A-
Edmund: A-

Coconut-Curry Bean Thread Noodles

4 counces bean thread noodles
1 Tablespoon olive oil
3 garlic cloves, sliced
One 14- to 15-ounce can light coconut milk
One 15-ounce can baby corn
1 cup snow peas
1 medium zucchini, cut into eighths lengthwise, then into 2-inch strips
1 cup sliced mushrooms, optional
3 scallions, cut into 1-inch lengths
2 teaspoons good-quality curry powder
1/4 teaspoon Thai red curry paste, or more to taste, dissolved ina  little hot water
Salt and taste

1.  Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6-8 minutes, or according to package directions, until al dente.  Drain, rinse briefly with cool water, then use kitchen shears or a sharp knife to cute here and there inot shorter lengths.
2.  While the noodles are soaking, heat the oil in a stir-fry pan.  Add the garlic and saute over medium-low heat until golden.
3.  Add the remaining ingredients except salt; bring to a rapid simmer, then lower to heat and simmer gently for 3 minutes.
4.  Add the cooked noodles and season with salt.  Cover and let stand for 5 minutes, until the noodles ahve absorbed much of the coconut milk, then serve.

Kersten: this was good and quick.  A-

Quinoa with Corn and Scallions

1 1/4 cups quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
2 cups frozen corn kernels, thawed
3-4 scallions, sliced
1 teaspoon ground cumin
1/4 cup minced fresh herb of your choice (cilantro, parsley, or dill or a combination), or more to taste
2 tablespoons flaxseed or extra virgin olive oil
Salt and freshly ground pepper to taste

1.  Combine the quinoa and bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer.  Cover and simmer gently for 10 minutes.
2. Stir in the corn, scallions and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
3.  Remove from the heat and stir in the fresh herb and oil.  Season with salt and pepper, then serve.

This was ok - not good for a main dish -- not a stellar side-dish either.  I give it a B... B-.
Ian gives it a D- (but ate it all!)

Oma's Carrots, Potatoes and Parsnips

3-4 carrots, peeled and sliced
2-3 parsnips, peeled and sliced
3-4 medium potatoes
1 onion, chopped
1 clove garlic, diced
1 bay leaf
salt & pepper to taste



Saute chopped onion until soft and transparent, add garlic - do not let them brown (Aunt Gerda uses olive oil.)  Add carrots, parsnips and potatoes.  Add bay leaf and salt and pepper.  Add water, enough for mixutre to be moist, but not so much that the water covers the mixture (I made it tonight and added about 1 1/2 cups water).  Simmer until vegetables are soft; remove bay leaf and mash mixture - either coarsely or smoothly, whichever you prefer.

"If parsnips are added, the dish has a nice sweetness.  For years Mother only used carrots & potatoes.  I suggested the addition of parsnips, and she agreed, they improved the taste.  Ultimate comfort food!"

Gingerbread Cookies

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large eggs
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

Directions

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.Add molasses, vanilla, and lemon zest and continue to mix until well blended.

3. Gradually stir in dry ingredients until blended and smooth.
4. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
5. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
6. Grease or line cookie sheets with parchment paper.
7. Place 1 portion of the dough on a lightly floured surface.
8. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick.
10. Use additional flour to avoid sticking.
11. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
12. Space cookies 1 1/2-inches apart.
13. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
14. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
15. After cookies are cool you may decorate them any way you like.
16. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.