Tagine of Moroccan Vegetables with Couscous

Makes 4 to 6 servings

From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."

2 tbsp. olive oil

2 medium onions, sliced

1 red bell pepper, seeded and cut into 3/4-inch-wide strips

2 garlic cloves, peeled

1 tsp. turmeric

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

Tofu and Broccoli in Creamy Peanut Sauce

servings: 4-6

from Breitenbush Cookbook


1/2 cup peanut butter

1/2 cup hot water

1/4 cup rice vinegar

2 tbsp. tamari

2 tbsp. molasses

1 pinch cayenne

1 pinch crushed red pepper


1 1/2 tbsp. canola oil

1 tbsp. sesame oil

1 lb. broccoli

1 lb. tofu, cubed

1 cup onion, sliced

5 garlic cloves, minced

2 tbsp. ginger, grated

1 cup peanuts, chopped

1 tsp. black pepper

2 tbsp. tamari

1/2 cup scallions, chopped

Tofu Burritos

From Moosewood Restaurant Cooks at Home, one of my most favorite cookbooks.

3 tbsp. vegetable oil

3 garlic cloves, minced or pressed

1 fresh chile, minced, or 1/4-1/2 tsp. cayenne

2 medium onions, finely chopped (2 cups)

1 red or green bell pepper, diced

2 tsp. paprika

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

1/2 cup fresh or frozen cut corn

2 cakes firm tofu (about 1 1/2 pounds), crumbled or mashed

1/4 cup tomato paste

2 tbsp. soy sauce

salt and pepper to taste

6 10-inch tortillas OR 10-12 8-inch tortillas

Whole Wheat Pasta with Tofu and Kale

This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.

1/2-3/4 lb. whole wheat pasta

2 tbsp. canola, safflower, or olive oil

1 lb. firm or extra firm tofu (not silken), drained well

Salt, pepper, hot pepper, and garlic powder to taste

1 bunch kale, center stalks removed and leaves torn into bite-size pieces

1 jar of your favorite tomato sauce

Parmesan cheese, optional

Bring a large pot of water to boil; cook pasta according to package directions.

Roasted Eggplant Spread

From Barefoot Contessa, I think.

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbsp good olive oil
1 1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 tbsp tomato paste

Preheat the oven to 400f degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Scrape the mixture out and spread onto a baking sheet. Roast for 40 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

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