2 tablespoons cornstarch
1 1/2 teaspoons cornstarch
1 tablespoon nutritional yeast
2 1/2 teaspoon Chinese five-spice powder
1 (14-ounce) package firm tofu, cut into cubes
1 cup sherry, divided
1 tablespoon finely chopped fresh ginger
4 cloves garlic, thinly sliced
4 1/2 teaspoon tamari
3 dried whole red chiles
3 cups small broccoli florets
1 cup cubed fresh pineapple
1/4 cup dry roasted unsalted peanuts
2 green onions, sliced
2 cups cooked brown rice
Preheat oven to 350°F. In a large bowl, beat together nutritional yeast, five-spice powder and 1 tablespoon plus 1-1/2 teaspoons of the cornstarch, until blended. Add tofu and toss until evenly coated. Spread tofu on a baking sheet, lined with baking sheet paper in a single layer. Bake tofu until crisp.
Sherry Cornstarch Mixture: In a small bowl, beat together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.
Heat a wok or large skillet over medium-high heat until hot. Add chili. Toast until fragrant. Takes about 2 minutes. Add cooking oil to cover skillet or wok. Stir in broccoli, pineapple and baked tofu and continue cooking until broccoli is still firm, but cooked. Note: you can prepare the broccoli separately, to be sure it’s not raw and the other ingredients are not overcooked, and then toss the broccoli into the mixture.
Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes. Beat sherry and cornstarch mixture once more. Add mixture to wok with green onions and peanuts. Cook vegetables thoroughly. Serve over rice.
Wok or Large Skillet. A cast iron skillet works well with this recipe.
Large Mixing Spoon
This unique quiche is made with a fast-cooking bulgur wheat crust.
1/2 cup bulgur wheat
Pinch fine sea salt
1 tablespoon sesame oil
1 chopped yellow onion
1 large broccoli crown, trimmed and cut into bite-size florets (about 3 cups)
1/4 pound cremini mushrooms, sliced (about 1 3/4 cups)
1-1/2 container firm tofu, drained well
2 tablespoons tahini
1 tablespoon white miso or umeboshi paste
1 -1/2 tablespoon tamari
Preheat oven to 350°F. Oil a 9-inch pie plate. Bring 1 cup water to a boil in a small saucepan. Stir in bulgur and salt. Cover pan. Lower heat and simmer until water is absorbed and bulgur is tender. When finished, allow to cool slightly, then press onto bottom and partway up sides of the pie plate. Bake until slightly dry.
Heat oil in a large skillet over medium heat. Add broccoli, onion and mushrooms and cook, stirring occasionally, until vegetables are tender. Set aside.
Combine tofu, tahini, tamari and miso in a blender. Purée until smooth. Pour mixture into a large bowl. Add vegetables and combine into mixture. Spoon mixture over bulgur crust and bake quiche until top is browned. Allow to cool before slicing.
9 inch pie plate
Pate is a French word that means paste. Pates are served over crackers, on crusty bread, or on toasted bread rounds.
2 cups cooked lentils
1 cup cooked rice
1/4 cup chopped walnuts
3 tablespoons tamari sauce
1 cup rolled oats
2 chopped scallions
2 tablespoons almond butter
Optional: add salt if recipe is too bland
Combine all ingredients into a food processor with a metal chopping blade and blend until smooth, adding water if needed. Lightly oil an 8″x8″ baking pan with olive oil, and transfer mixture from food processor into the pan. Bake for 30 minutes at 375 degrees F. Serve when cooled.
8″x 8″ baking pan
VEGAN SOFT BANANA ICE CREAM: One Ingredient, No Fat, No Added Sugar
Several frozen, peeled, ripe bananas cut into 1-2 inch pieces
Cut peeled bananas into 1-2″ pieces, so that they will fit through the juicer chute. Freeze bananas in freezer bags until well frozen. Remove bananas from freezer. Drop banana pieces into juicer chute, and process through the juicer . Serve in ice cream dishes, or on ice cream cones. Be sure to use the attachment that seals off the juicing spout.
Slow Auger Method Juicer made by Tribest or Omega, or a frozen fruit ice cream maker. .