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+