Test Recipes

INGREDIENTS:
3 tablespoons canola oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 lime
1 tablespoon tamari, or to taste
2 pounds firm tofu

DIRECTIONS:
Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes. Squeeze lime juice over tofu before serving. 

INGREDIENTS:
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 small onion, chopped
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
1 (10 ounce) can coconut milk
1 tablespoon butter or margarine
2 teaspoons curry powder
1 tablespoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Add tofu cubes, and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally. 

Ingredients
4 corn tortillas
black beans
1 red pepper
1 green pepper
1 onion
soy sour cream
soy jack pepper vegan cheese
green salsa

Directions
Place the tortillas on a grill, and grill them. Leave them on each side for only about 3 minutes. Remove and put on a plate. Slice peppers, and onions. Place black beans on tortillas, then peppers, and onions. Roll up. You can either shred the vegan cheese and put it inside the tortillas or melt it on top. Either way is good. Place vegan sour cream over enchiladas along with green salsa and shredded vegan cheese. Eat and enjoy!  

Ingredients
2 large portobellas, with stem removed
2 cloves garlic mashed
2 oil packed sundried tomatoes
1/2 onion chopped
1/4 cup plus 1 tablespoon of balsamic vinegar
olive oil
1 tablespoon vegan dijon mustard
1 teaspoon vegan sugar
1 cup corn, frozen easiest
1 cup quinoa rinsed
basil chopped finely for garnish
1 teaspoon rosemary
vegan mozzarella slices
2 cups water or vegan broth

Directions:
Marinade the mushrooms (whole, do not cut) in marinade of 1/4 cup olive oil and 1/4 cup balsamic vinegar with the mustard, vegan sugar, half of the garlic mixed in and the rosemary. Season with salt and pepper. Let these marinade for at least 30 minutes, often turning them in the liquid so that all areas are flavored. Meanwhile, sauté up onion in a little olive oil. After 1 minute add the rest of the garlic. Add the frozen corn and rinsed quinoa and add 2 cups of water or vegan broth. Cover when it begins to boil, and cook for amount of time specified on box, usually 10-15 minutes. When quinoa is done stir in chopped sundried tomatoes and extra balsamic. Season to taste. Stuff mushroom with quinoa filling and bake in 350 oven for ten to fifteen minutes, or until the mushroom is fully cooked. Take out of oven and cover each with a slice of vegan mozzarella and return to oven for a minute. Remove and serve with fresh basil on top. This is good with polenta. The mushrooms let out liquid as they cook so have a pan with a lip that can trap the juices. Liquid is good spooned over everything also. 

Ingredients
2 packages pesto sauce mix
1 red peppers (or more)
5 cloves garlic ( or more)
6 tablespoon olive oil (or other cooking oil)
2 cups uncooked brown rice
grape leaves (a lot!)

Directions:
Cook the brown rice according to package directions. While that is cooking chop the red pepper into small pieces and mince the garlic. When the rice is about ten or fifteen minutes from being done, heat the oil and saute the peppers and garlic in it. Add the pesto sauce packages shortly after the peppers and garlic. Let that cook for five minutes or so, then add it to the brown rice and roll the mixture up into the grape leaves.  

Directions
Wash potatoes; they may be used either peeled or with peels still on. Grate by hand, or in food processor. Measure 4 cups grated potato.

Beat egg until thick. Add potatoes, onion, flour, and salt.

Heat oil in skillet over medium high heat. Drop potato mixture into hot oil to form pancakes, adding a little of the liquid to each latke. Press down. When nicely browned, turn to brown other side. Fry slowly, so latkes will be done in middle. Remove to paper towels to drain.

Serve with sour cream, apple sauce, or butter.