--George St. Co-op Cookbook
servings: 4-6
1/2 cup peanut butter
1/2 cup hot water
1/4 cup tamari
2 tbsp. red wine or apple cider vinegar
2 tbsp. toasted sesame oil
2 tsp. honey
2 cloves garlic, minced
1/4-1/2 tsp. red pepper
1 tbsp. canola or olive oil
1 lb. spaghetti (wheat or rice), cooked with
1 bunch broccoli, chopped small, including stems (peel off tough parts)
1/2 cup scallions (optional)
Combine sauce ingredients and stir till creamy.
Adapted from "Pasta for All Seasons"
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)
1 lb. broccoli, steamed just till bright green and crisp,
1/4 c. soy sauce
1 tbsp. sugar
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp. fresh ginger
1 tbsp minced garlic
3/4 tsp. chili flakes
Combine soy sauce, sugar, and rice vinegar in a small bowl. Set aside.
Heat oil in a small skillet with ginger, garlic, and chili. When mixture sizzles, saute for ten more seconds.
Add soy sauce mixture and fry for 30 seconds.
Marinate broccoli at least 30 minutes
(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)
This is a simple andsuper-delicious recipe; my little brother even calls from college: "How do you make your tofu again??"
The irony is that I don't eat tofu anymore (as of spring 2010). For details on my family's crazy new dietary adventure, you can read updates on my homepage: http://www.lifeisapalindrome.com/
4 Servings
Adapted from "The Complete Soy Cookbook"
3 tbsp. peanut butter
1 tbsp. dark sesame oil
1 tbsp. low-sodium soy sauce
2 tsp. honey
2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes
1 tsp. minced garlic
1/2 cup water, or as needed
1 tbsp. canola oil
8 oz tempeh, cut cross-wise into 12 even-size slices
(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)
servings: 4-6
from Breitenbush Cookbook
Sauce:
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
Saute:
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
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
From Peter Berley's excellent book, "Fresh Food Fast"
½ c. extra-virgin olive oil
½-1 c. chopped fresh cilantro
1/3 c. freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 ½-2 tsp. salt
2 tsp. paprika
2 tsp. cumin seeds
1 tsp. coriender seeds
½ tsp. cayenne pepper
2 8-ounce packages soy tempeh, cut into 1-inch squares
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