1 cup vegetable broth
1 TBL tamari (soy sauce)
1 TBL brown sugar
2 tsp cornstarch
1/2 tsp salt
2 tsp vegetable oil
2 tsp Asian sesame oil
1 package of firm tofu, drained, rinsed, patted dry and cut into 1×1/2-inch cubes (I like House brand)
1 large carrot, peeled and cut into small pieces
1 red pepper, cut into 1-inch pieces
3 green onions (scallions), sliced thin
2 garlic cloves, pressed through garlic press
1 TBL minced, peeled fresh ginger (or use frozen Dorot cubes)
8 oz mushrooms, thinly sliced
Combine broth, tamari, brown sugar, cornstarch, and salt until well blended and set aside.
In a large skillet, heat the vegetable oil and sesame oil over high heat. Add cubed tofu and stir fry, turning frequently, until lightly browned, about 4 minutes. Transfer to a bowl once done. In the same large skillet, add in carrot, red pepper, green onions, garlic, and ginger and stir fry until tender yet crisp, about 3 minutes. Add the mushrooms and continue to stir fry for 3 more minutes.
Add in the broth mixture and the cooked tofu cubes and stir fry until the sauce bubbles and thickens, about 3 more minutes.
Serve over brown rice, long grain rice or quinoa.
2 15 oz cans Cannellini Beans, drain liquid and save, rinse and drain beans
3 TBL lemon juice (use fresh, about 1 1/2 lemons)
2 cloves of garlic, pressed through garlic press
1/8 tsp sea salt
3 TBL olive oil (I like extra virgin or lite)
1/2 tsp freshly ground pepper
3 TBL water
1/8 tsp cumin spice (ground)
1 TBL parsley, chopped
In a small pot, warm rinsed beans on lowest setting (warm only, not hot). Place all ingredients in blender on chop, mix and puree, or in a food processor and blend until combined and smooth. Add additional water, 1 TBL at a time, if mixture remains too thick. Transfer to serving bowl and garnish with paprika or fresh cut parsley. Serve with fresh raw vegetables, bread, crackers, or Stacy’s Pita Chips.
*save the bean juice from the cans and use in Italian Stew recipe.
1 lb soy crumbles (frozen)
2 TBL olive oil
1/4 cup taco seasoning, fill with water to 1 cup line and stir
Daiya shredded cheddar cheese
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
In large skillet or wok, add olive oil and soy crumbles. Heat medium to high and toss for 3-5 minutes. Add taco seasoning mixed with water, cover and simmer for 5 minutes.
Heat taco shells in oven according to instructions.
Layer taco shells with cheese, crumbles, more cheese, lettuce, sour cream, red bell pepper, and scallions. Serve with sides of salsa and guacamole, or layer these in if preferred.
Diabetics, use iceberg lettuce cups instead of taco shells.
Tip: I like to spoon the sour cream into the bottom corner of a small zip-lock baggie and seal closed, leaving a small section unsealed to let the air out. Snip the bottom corner (small snip) and squeeze out the sour cream into taco shells. You can do the same for the guacamole. This lets you control the amount you use and disperse it evenly in the taco shells.
Use leftovers for a Taco Salad
1 frozen package Gardein Mandarin Orange Crispy Chick’n
1 cup bell peppers (orange, yellow & red), cut into bite-size pieces
1/4 cup diced scallions
2 cups of your favorite already prepared grain (long grain, brown or wild rice, or quinoa).
Prepare Gardein Chick’n according to package instructions. Dice bell pepper and scallions. When you add in the sauce to the chick’n, also toss in the bell peppers and scallions. Serve half of the chick’n bell pepper mixture over 1 cup of your favorite grain (long grain rice, brown rice, wild rice, or quinoa).