Category Archives for World

Tofu with Baby Bok Choy

Nothing says healthy like a quick and easy stir fry of tofu and baby bok choy.  My husband whipped this one up for me yesterday in between our busy schedules.


Ingredients 
1 block X-Firm tofu, rinsed and drained and cut into squares 
1 T Wheat Free Organic Low Sodium Tamari 
1/4 t Sesame Oil 
Peanut Oil for searing tofu and bok choy 
4 Baby Bok Choy Stems removed and chopped, Greens separated 
1 Jalapeno, chopped
1/4 c chopped cilantro 
2 oz of chopped peanuts 
Steamed Rice for serving 


Mix Tamari and Sesame Oil together in a bowl. Brush tofu with Tamari mixture on both sides. Heat skillet and lightly coat the pan with peanut oil. Wait until oil is very hot and add tofu and pan fry on both sides until lightly brown and crisp. Transfer Tofu to a sheet pan and keep warm in oven. 


Carefully wipe pan clean and add a touch of peanut oil. Wait until very hot. Add chopped bok choy stems and Jalapeno and stir fry for 1 minute. Add greens and stir fry until wilted. Toss in some fresh chopped cilantro. Serve over steamed rice and garnish with roasted peanuts.


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Black Bean Cakes with Mango Salsa

My husband and I recently participated in vegan eating week here at home.  It was a great experiment and we will be eating vegan more often at our house in the future.  


One of the delightful recipes we tried was Black Bean Cakes with Mango Salsa from the Get Healthy, Go Vegan Cookbook by Neal Bernard, MD and Robyn Webb.


We loved loved loved this recipe.  Even my brother-in-law was over for dinner and he loved it too!


This is a picture of what we ate










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Asian Curried Lentils

This is a good mid week recipe that can be made in the slow cooker.  I whipped this one up tonight for an easy dinner. 



1 small onion
1 T fresh ginger finely chopped
1 close garlic chopped
1/2 cup french lentils
1 T brown rice
1 t Thai curry powder
1/2 t ground tumeric (or use 1 t of fresh ground)
1/2 t crushed red chilies
2 cups low sodium vegetable stock (I make home made and freeze in 2 cup batches)
1 carrot chopped
1 stalk of celery chopped
1 T tamari

Combine all ingredients in the slow cooker and cook for 6 hours.  

Garnish with:
Chopped roasted peanuts
fried shallots
cilantro
basil
mint
fresh lime juice
lime zest

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Quick, Easy, Endless Possibilities – Black Bean, Corn, Jicama Salsa

This is my “go to” recipe when I feel really lazy.  I use it to fill tacos, top salads, as a dip for tortilla chips, or as a side salad.  Add some cut up roasted chicken or grilled shrimp and make it a main dish. 




Black Bean, Corn, Jicama Salsa
1 c. Jicama, peeled and cut into 1/4 ” dice
2 plum tomatoes diced
1 orange bell pepper, diced
1/2 red onion, diced
1 c. canned or frozen (defrosted) corn
1 c. black beans (canned or cooked) rinsed and drained
1 clove garlic, finely chopped
1 jalapeno (more or less depending upon your heat preferance)
1 lime juiced
1 t ground cumin
1/2 c chopped cilantro
1 T good extra virgin olive oil
salt and pepper to taste


Mix all ingredients together.  Will keep in refrigerator for 3 days in an airtight container.


Jicama is a root vegetable that is high in potassium and fiber.  You can find it in the produce section of most stores.  

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VEGAN TOFU WITH LEMONGRASS AND BASIL

VEGAN TOFU WITH LEMONGRASS, PEANUTS AND BASIL
8-10 oz extra firm tofu rinsed, drained, squeezed and patted dry,  and cut into 1/2″ slices
3 T glueten free low sodium wheat-free tamari
1 tsp ground tumeric
1 T sugar
3 lemongrass stalks thinly sliced
2 serrano chiles finely chopped
3 garlic cloves, finely chopped
3 T chopped roasted peanuts
1 bunch fresh basil (stalks removed), chiffonade
Peanut oil for sauteeing and frying

1.   Heat a non stick skillet or wok add oil to coat bottom of pan.   Wait until oil is very hot add tofu, and fry turning until golden brown on all sides. Transfer to a sheet pan.
2.   In a bowl mix together  the soy soy sauce, tumeric and sugar until sugar has dissolved.  Brush both sides of tofu for flavor and put sheet pan in oven at 300 degrees to keep warm.


3.  Stirfry lemongrass, chiles, and garlic until soft  (about 2-3 minutes), add tofu, add peanuts and basil and serve.

Serving suggestion:  Serve with coconut rice and a green vegetable such as bok choy or broccoli.  A nice reisling goes well with this one.  


COCONUT RICE
Equipment needed: Make Your Life Easier with a Rice Cooker
2 cups rice
2 1/2 cups coconut water 
Cook for 20-25 minutes (until done) on the White rice setting
Optional:  stir in toasted shredded coconut
…………….or use brown rice and the brown rice setting 🙂

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