Pan-Fried Tofu with Apricot Sauce

Pan-Fried Tofu
2 Tbsp. Tamari
1/2 C. Nutritional Yeast
1 tsp. Spike Seasoning
14 oz. Extrafirm Tofu, 1/4 inch slices
Olive Oil to oil pan

Preheat a nonstick pan over medium heat.  Pour tamari into a bowl.  Combine nutritional yeast and spike seasoning in another bowl.  Dip tofu into the tamari, then nutritional yeast bowl, and place in hot pan.  Cook each side for two minutes.  Dip into apricot sauce when eating for yum.

Apricot Sauce
3 Tbsp. Apricot Jam
1 Tbsp. Dijon Mustard
1 Tbsp. Balsamic Vinegar

Adapted from Raising Vegetarian Children.

Breakfast Muffins

2 C. Whole Wheat Pastry Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
2 Bananas
3/4 C. Almond Milk
1/2 Brown Rice Protein Powder
1/4 C. Canola Oil
1/4 C. Molasses
1/4 C. Maple Syrup
2 tsp. Apple Cider Vinegar

Preheat oven to 350 and oil muffin tins.  Combine dry ingredients.  In a blender, blend bananas and wet ingredients together.  Combine wet and dry ingredients and bake for 30-35 minutes.  Makes 12.

Adapted from Raising Vegetarian Children.

Minestrone Soup

1 C. dried Kidney Beans
1/2 C. dried Chickpeas
2 strips Kombu, each 2 inches long
1 Leek,white/green separated, diced small
4 oz. Brown Rice Noodles, cooked for a stir-fry
1/2 Onion, diced
4 cloved Garlic, minced
1 Tbsp. dried Basil
1/2 Tbsp. dried Oregano
1 1/2 C. carrots, sliced rounds
2 quarts Water
1/2 head Cauliflower, cut small
1 tsp. Salt
1 Tbsp. Mirin
1/4 C. + 2 Tbsp. Brown Rice Syrup
1 Tbsp. Balsamic Vinegar
1 1/2 Tbsp. Tamari
Pinch of Black Pepper
3 stalks Celery, diced
1 1/2 Tbsp. Miso

Soak Chickpeas and Kidney Beans separately overnight with a piece of Kombu in each soaking bowl.  For Chickpeas: Rinse and cover with 2 inches of water in a pressure cooker; include the Kombu inside.  Bring to boil, cover, bring to pressure, and cook for 1 hour on high pressure.  Kidney Beans: Same as chickpeas, but for 45 minutes on high pressure.  In a large soup pot, water saute white part of leeks, onion, garlic, basil, and oregano for 5 minutes.  Add carrots and saute for 3 minutes.  Add water, cauliflower, salt, mirin, brown rice syrup, balsamic vinegar, tamari, and black pepper.  Cook covered over medium heat for 30 minutes.  Add chickpeas and kidney beans and simmer for 15 minutes.  Add celery, noodles, and green part of leeks and simmer for 6 minutes.  Dissolve miso in some of the soup broth and return to the pot.  Simmer for 3 minutes and serve.  Serves 12.

Adapted from The Great Life Cookbook.  

Corn Muffins

2 C. Corn Meal
1 C. Brown Rice Flour
1 C. Oats blended into flour
2 Tbsp. Baking Powder
Pinch of salt
1/2 C. Brown Rice Syrup
1/4 C. Maple Syrup
1 C. Almond Milk
1 C. Apple Juice
1/2 C. Canola Oil
7 oz. Soft Tofu
2 tsp. Umeboshi Plum Vinegar

Preheat to 350.  Mix dry ingredients.  In blend, blend all wet ingredients except for vinegar.  Oil muffin pans.  Combine wet and dry ingredients; stir in vinegar.  Bake 20-25 minutes.  Makes 24.

Adapted from The Great Life Cookbook.

Tofu Scramble

1 tsp. vegetable oil
1/2 container mushrooms, sliced
1/4 C. carrot, grated
1/4 C. scallions, chopped
1/8 tsp. turmeric
1/2 container extra firm tofu
1/2 Tbsp. nutritional yeast
salt and pepper to taste

Heat oil in non-stick skillet over medium high heat.  Add mushrooms and cook for 2 minutes until browned.  Add carrot, scallions, and turmeric for 2 minutes.  Add tofu (use spatula to break apart into small pieces) and yeast and cook for 5 minutes.

Adapted from Raising Vegetarian Children.

Rosemary Potatoes

6 potatoes, cut in chunks
2 Tbsp. Olive Oil
3/4 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic, minced
2 tsp. dried Rosemary

Preheat oven to 400.  Mix potatoes with oil, salt, pepper, garlic, and rosemary.  Roast for 1 hour, tossing twice.

Adapted from Ina Garten.

Stir-Fry

Marinade
3 Tbsp. Tamari
1 Tbsp. grated ginger
1 Tbsp. Corn Syrup

Stir Fry
Can chickpeas, rinsed
2 Tbsp. Coconut Oil
Onion, diced
2 carrots, sliced
3 C. broccoli

Marinate chickpeas for at least 30 minutes; shake often.  Heat skillet to medium high.  Melt oil and cook onion for 2 minutes, until golden brown.  Add carrots for 2 minutes until beginning to soften.  Add broccoli and marinated chickpeas for 2-3 until warmed and just tender.  Serve over rice, noodles, quinoa, or millet.

Adapted from Raising Vegetarian Children.