Holy shit vegetarian recipes ahoy
Ingredients
2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours
Marinade:
1 1/2 cups water
2 tablespoons soy sauce (regular or mushroom)
2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)
2 teaspoons Marmite, Vegemite or other yeast extract (gives a "beefy" flavor) or 4 teaspoons red miso
1/4 teaspoon garlic granules
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon onion powder
Instructions
1. Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheet. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating.
2. Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.
3. Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings.
1 pound spinach, kale, collards or beet greens (or mixture of all)
2 cloves garlic, pressed or minced
2-3 tablespoons curry powder
1 cup finely chopped tomatoes (fresh or canned)
1 tablespoon tomato paste
1 tablespoon dark-brown sugar
1 tablespoon expeller-pressed canola oil
1 cup onion, finely diced
3/4 pound brown potatoes, peeled and cubed
1/4 cup chopped fresh cilantro (optional)
Instructions
1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
4. Add the potatoes and 2 cups water.
5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
6. Add greens and cook for 10 minutes more, or until potatoes are done.
7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.
ngredients
3 cups Toasted Grain Pilaf or brown rice
MARINADE
1 teaspoon toasted-sesame oil
3 cloves garlic, sliced
1/4 cup of natural soy sauce (such as tamari)
2 tablespoons peeled, sliced fresh ginger
1 tablespoon Dijon-type mustard
1 tablespoon ground cumin
16 ounces packaged firm tofu
STIR-FRY
1/2 head broccoli
1 large onion, sliced and peeled
2 garlic cloves, sliced
2 carrots, peeled and cut match-stick style
2 tablespoons olive oil
1/4 pound snow peas, strings removed
1/2 cup sliced mushrooms
2 tablespoons natural soy sauce (such as tamari)
1/4 cup purified water or vegetable stock
GARNISH
1 1/2 cups peanut dipping sauce or 2 tablespoons sesame seeds
Instructions
Preheat oven to 300°F
Whisk all the marinade ingredients together in a baking dish. Drain the tofu and slice it vertically into nine 1/2-inch segments. Lay the tofu slices in the marinade and turn them gently, using a spoon, to completely coat each one. Bake on the top rack of the oven for 30 minutes.
To cook brown rice takes about 45 minutes, so unless you are using leftover prepared rice start preparing it now.
Turn the tofu over and baste the tops with the marinade in the baking dish. Continue to bake for another 30 minutes, until the tofu slices puff up, turn light frown, and become slightly hard. Remove from the oven and let cool for 15 minutes. When completely cooled, cut into cubes.
Cut the florets off the head of the broccoli, slicing the large ones in half so they are all more or less the same size. You should have about 2 cups. Discard the stalks or save them for another stir-fry or for soups.
Sauté the onion, garlic, and carrots for 3 minutes in the olive oil in a wok or sauté pan over medium-high heat, being careful not to burn the oil. It should not smoke. Toss in the broccoli, snow peas, and mushrooms. Stir with a wooden spoon to keep the vegetables moving for another 2 minutes.
Stir the soy sauce into the vegetables, then add the water or vegetable stock. Drop in the cubed tofu, toss a few times, cook for 2 more minutes, then turn off the heat. Cover the pan with a lid and let the vegetables steam for about 6 minutes. Place 1/2 cup prepared rice on each of 6 plates, cover with equal portions of the stir-fry and top with some peanut sauce or 1 teaspoon sesame seeds.
Tips from Rosie's Kitchen
Although using a wok is ideal for stir-fry dishes, you can use a sauté pan and achieve excellent results. The marinated and slowly baked tofu is another item that is very useful to have on hand in the fridge a few days in advance to cube up and use in this or other stir-fries, or to toss in your favorite salad as a meat alternative.
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, sliced
1 red bell pepper, seeded and julienned
1 green pepper, such as ancho, Anaheim or bell, seeded and julienned
1 hot pepper, such as jalapeno or Serrano, seeded and minced
1 cup sliced mushrooms, such as cremini or portobello
2 cups sliced, baked pressed tofu (preferably savory or hickory-smoked flavor)
Salt to taste
6 non-fat whole-wheat tortillas, warmed
GARNISH:
Low-fat sour cream, salsa, chopped fresh tomatoes, avocado and scallions
Instructions
1. Heat the olive oil in a large skillet over medium-high heat, then add the onions.
2. Sauté, stirring, until the onions are translucent. Stir in the peppers and mushrooms and sauté until the vegetables begin to soften, about 5 minutes.
3. Add the tofu and stir-fry for 5 minutes more. Season with salt to taste and serve in the tortillas.
4. Top the fajitas with low-fat sour cream, salsa, chopped fresh tomatoes, avocado, scallions, or a combination of these.
Ingredients
12-14 oz. extra-firm or pressed tofu (not silken tofu), cut into thin (1/4") slices
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 and 1/4 cup vegetarian broth, tasty but not too salty
14-oz. can diced tomatoes and juice
1/3 cup dry white or dry red wine (can be nonalcoholic)
1/3 cup fresh chopped basil
3 tablespoons chopped black olives, such as Nicoise or Kalamata
Salt and freshly ground black pepper to taste
Instructions
1. Heat the oil in a large nonstick skillet over medium-high heat. Brown the tofu slices on both sides in the oil.
2. Add the garlic and onion. Stir-cook for a couple of minutes.
3. Add the broth, tomatoes, and wine. Cook at high heat until it cooks down to a sauce consistency.
4. Add the basil and olives and taste for salt and pepper. Serve immediately.
(I've made a version of this and it's delicious every time)
1 pound firm tofu
1 teaspoon ground turmeric
1 tablespoon prepared mustard
1 tablespoon sweet pickle relish
3 tablespoons chopped celery
3 tablespoons chopped onion
1 tablespoon chopped fresh parsley
Dash paprika
Salt to taste
Hot-pepper sauce or salsa (optional)
Instructions
1. Drain the tofu well and mash it roughly in a bowl.
2. Add the turmeric, mustard, sweet pickle relish, celery, onion, parsley and paprika, and salt to taste.
3. Mix and mash well. Correct seasoning. Add hot-pepper sauce or salsa to taste.
such as tofu.
Ingredients
1 pound firm tofu
8 cups sliced vegetables (we suggest yellow onions, carrots, peppers, mushrooms, celery, broccoli, asparagus, mung-bean sprouts, bamboo shoots)
1 tablespoon expeller-pressed canola oil
2 cups cooked rice
Sauce:
1/4 cup dry sherry
1/4 cup natural soy sauce (low sodium if you prefer)
2 cloves garlic, pressed
2 tablespoons light brown sugar
1 tablespoon finely chopped ginger root
1 teaspoon toasted sesame oil
1 teaspoon arrowroot powder
Instructions
1. Slice the tofu in 1/2 inch slices. Press between layered paper towels or clean kitchen towels to dry well. Cut slices into 1-inch cubes. Arrange on a plate with prepared vegetables, separated by variety.
2. Combine sauce ingredients except for arrowroot powder in a small bowl and stir until sugar is dissolved. Mix arrowroot powder with just enough cold water to dissolve in a custard cup or teacup (you'll use less than 2 tsp water). Add to sauce, stir well and set aside.
3. Preheat a wok or large skillet. Add the canola oil and vegetables (add the sturdier vegetables first, adding the more tender ones like mung bean sprouts later) and cook over medium-high heat until just crisp tender, stirring constantly.
4. Add the tofu and stir very carefully until the tofu is heated. Stir sauce and pour around edge of wok. Stir vegetables around in sauce as it thickens. Remove from heat as soon as sauce is thickened and serve over rice.
Ingredients
1 1/2 pounds firm tofu, cut into 1/2-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5 1/2 tablespoons (expeller-pressed) canola oil
Seasonings:
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chile paste
1 cup 1-inch length scallion greens (about 3 scallions)
1 1/2 cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained
Sauce:
1 cup (vegetable) broth
1 tablespoon soy sauce
3 1/2 tablespoons rice wine or sake
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 1/2 tablespoons cornstarch
1 1/4 cups dry-roasted peanuts
Instructions
1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast-iron skillet, on top. Let stand for 30 minutes to press out the excess water. Cut the tofu into slices about 1/2-inch thick and 2 1/2 inches long. Place them in a bowl.
2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli, and boil for 3 minutes. Drain, refresh under cold water, and drain again.
3. Heat a large, heavy skillet and add 2 1/2 tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3 to 4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain.
4. Reheat the skillet or wok, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2 minutes. Add the premixed Sauce and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.
Ingredients
WHITE BEANS
1 cup Great Northern or cannellini beans, soaked overnight in 3 cups of water to cover and
1/2 teaspoon baking soda
1 bay leaf
3 cups vegetable stock
PESTO
1/2 cup walnuts
5 cups fresh basil
5 large cloves garlic, peeled or smashed
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
PASTA
1 pound fusilli or pasta shells
1/2 teaspoon salt
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 bunch escarole, chopped
1/3 teaspoon dried rosemary
1 tablespoon olive oil
Salt to taste
GARNISH
1 lemon, sliced
Instructions
Drop the bay leaf into the pot of water that the beans have been soaking in overnight. Bring the water to a boil, pour in the vegetable stock, and cook for 45 minutes or longer. The beans should be able to be easily pierced with a fork.
Make the pesto: Put all the pesto ingredients, except the oil, in a food processor and blend. Slowly add the oil and continue to process until it becomes a smooth paste. Set aside.
Bring a large pot of water with the salt to a boil. Add the pasta and cook until it is al dente.
Meanwhile, sauté the onions, garlic, escarole, and rosemary in 1 tablespoon of olive oil until limp. Add salt to taste and mix in with the beans.
Drain the pasta in a colander and pour it into a large bowl. Add about 1/3 cup of the pesto or more to taste and toss well until it is distributed evenly and the strands of pasta are coated.
Serve the pasta in 6 individual pasta bowls and ladle white beans on top. Garnish each with a slice of lemon.
Tips from Rosie's Kitchen:
Store leftover pesto in ice cube trays, then cover and freeze. Pesto is wonderful tossed plain with warm noodles or mixed with béchamel or white sauce and tossed with pasta.
Ingredients
2 cups Great Northern or cannellini beans, soaked overnight in 6 cups of water to cover and 1 teaspoon baking soda
1 bay leaf
1 teaspoon dried basil or pesto
2 teaspoons freshly squeezed lime juice
1 clove garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil
1 whole grain baguette
Instructions
Dr Weil Suggests:
I much prefer the pesto to the dried basil.
Note: Do not drain the water that the beans have been soaking in overnight. Bring it to a boil and cook for 45 minutes. The beans should be easily pierced with a fork.
1. Preheat the broiler.
2. Drain and transfer the cooked beans to a food processor or blender. Add the basil or pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
3. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
4. Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.
Tip from Rosie's Kitchen:
As long as you are preparing beans from scratch, you could double the amount and reserve half to make White Beans and Fusilli.