Sweet Potato Tofu Curry

Sorry no picture.  I ate it before I remembered to grab the camera!

Ingredients
Tofu, 1 pkg
2 Sweet potatoes
Sweet peas (desired amount)
Coconut milk, 13.5 oz
Water, 1/4 cup
Tomato paste, 1 Tbsp
Curry
Ginger
Garlic powder
Salt
Olive oil
Cilantro, fresh chopped

Directions
Cube sweet potatoes and bake in oven at 450 F for 30 minutes or until tender.  Cube tofu and saute in pan on medium high heat with olive oil until golden brown.  Add curry, ginger, and garlic powder.  Saute for an additional 2 minutes.  Add fresh or frozen peas, 3/4 can coconut milk, tomato paste, water. Simmer until ingredients are well blended.  Add cilantro.  Mix and serve!      

Tips

• Add the remaining 1/4 can of coconut milk and additional water if you want a creamier texture.
• Would go great with a thin layer of basmati rice underneath to soak up some of the curry yumminess!

Vegetarian Spring Roll & Dipping Sauce

SPRING ROLLS

Ingredients
Cabbage, shredded
Carrots, shredded (or buy matchsticks)
Tofu
Cilantro, chopped
Salt & Pepper

Directions
Place cabbage, carrots into wok.  Crumble tofu.  Add tofu and cilantro to wok.  Add salt and pepper.  Cook until wilted.


SAUCE


Ingredients
Lime Juice
Fish Sauce
Soy Sauce
Rice Vinegar
Sugar
Thai chili peppers and garlic*

Directions
Mix all ingredients in small bowl and wisk.

*I didn't have Thai chili peppers so I added Red Pepper Flakes. Didn't add crushed garlic either but it still tasted good.  Thought garlic would make a nice addition next time!

Vegan Béarnaise Sauce

Ingredients
1 1/4 cups Almond Milk
1/2 cup Cashews
2T Nutritional Yeast Flakes
1/2 T Low sodium Soy Sauce
2 Garlic cloves
Tarragon Leaves or Thyme
Salt & Pepper
Tumeric (for color)

Directions:
Mix all ingredients in blender (except Thyme).  Add Thyme after sauce has begun to get smooth and creamy.

Tuscan Beans & Rice

Ingredients
1 can Cannellini Beans
1 large tomato, diced
2/3 cup white rice
Fresh parsley
Gourmet Garden basil or Fresh basil
Garlic powder
Italian seasoning
Salt & pepper to taste

Directions
1. Cook rice
2. Add warm rice to all other ingredients
3. Serve  (easy, huh?)

Total Fat: 0

Harvest Soup

Ingredients
2 zucchini, grated
3 carrots grated
2 cups Broth
1/2 onion, diced very small
Fresh parsley, finely chopped
Curry powder
salt to taste

Directions
1.  Add all ingredients to pot and cook until veggies are tender.
2.  Remove from heat and pour mixture into blender.
3.  Place soup back on low heat, add parsley and cook for an additional 5 minutes. 

Olé! (Mexican Chickenless Tortillaless Stew)

Ingredients
1 can Hunt's Fire-Roasted Diced Tomatoes
2 cups Broth
2/3 cups white rice
MorningStar Farms Meal Starter Chik'n Strips
1 tsp chipotle peppers in adobo sauce, pureed
Cumin
Chili Powder
Garlic Powder
1/2 tsp Cornstarch
Fresh Lime, sliced thin
Fresh Cilantro
Avocado, sliced into thin strips
                                                                                    Salt to taste

Directions
1.  Purée fire roasted tomatoes.
2.  Add tomatoes, broth, rice, cumin, chili powder and garlic powder in pot.
3.  Cook until rice is tender.
4.  Add small amount of cornstarch to thicken.
5.  Break up chik'n strips into small pieces and add to pot.
6.  Add chipotle peppers, lime slices and cook on medium heat for 10 minutes.
7.  Garnish with cilantro and avocado slices. 

Tofu Stir-fry

Ingredients:
1 Tbsp Vegetable (or sesame) Oil
1pkg extra-firm tofu, cut to cubes
Garlic powder
Ginger
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
Mae Ploy Chili Sauce, to taste
Brewer's Yeast Flakes
2 cloves garlic, smashed and diced
Snow peas
Broccoli florets
Red bell pepper, sliced
Yellow bell pepper, sliced
Matchstick Carrots

Directions:
1.  Add oil, soy sauce, rice vinegar, ginger, garlic powder, and cubed tofu to wok.
Stir-fry for 5 minutes.
2.  Add garlic and all veggies.  Stir-fry until veggies reach desired tenderness.
3.  Add chili sauce and yeast flakes.  Stir for 1 minute.