Tofu Stir Fry

1 package firm tofu, drained
Red Pepper - chopped in small strips
Asparagus - chopped in inch long pieces
Broccoli - just the crowns
Hoisin Sauce
Soy Sauce
Red Pepper Flakes

To drain tofu, I take tofu out of the package and wrap in paper towels.  Place tofu on a plate with another plate on top of it and put something heavy to press down, but not crush the tofu (I usually do a pan with a jar of pickles in it).  Let drain for about 30 minutes.

Chop tofu into small squares, about 1/2 inch in size.  Coat wok with a bit of olive oil and cook tofu until brown and not as mushy (about 10-15 minutes).  Then add in the broccoli, asparagus, red pepper and cook, mixing around frequently for about another 10 minutes.  When the veggies are close to being done, add the hoisin sauce, soy sauce and red pepper flakes.  I would make it a bit spicier next time I made it, so I would add more red pepper flakes.  Yum!

Pasta with Roasted Red Pepper Sauce

Ingredients -

Pasta (Rotini or a smaller, tight noodle)

1 package Silk Soft Tofu

Roasted Red Peppers in Jar

3 cloves minced garlic

4 oz of tomato paste

3-4 leaves freshly chopped Fresh Basil

1/4 cupParmesan Cheese

1 tsp (to taste) Red Pepper Flakes

1 tsp Oregano

Cup of frozen peas

Cook pasta in water with a pinch of salt. When almost done, add frozen peas. Cook for another couple of minutes. Strain pasta and peas and return back to the pot.

Meanwhile, in food processor, combine all other ingredients and pulse for a couple of minutes until combined. Add salt and pepper to taste. Pour the tofu/pepper mixture into pot with the pasta and the peas. Combine the sauce and pasta and heat for about 5 minutes, until sauce is heated through.

This recipe was so easy and it was a nice change from marinara or red sauce, but wasn't as heavy as a cream sauce.

Margherita Pizza

Ingredients -

Pizza crust

Tomatoes (3 or 4 thinly sliced)

Mozzerella cheese (fresh thinly sliced)

Basil

Olive Oil

Salt

Do you know the history of the Margherita Pizza? My dad is the king of all things random, but I actually found this story quite interesting. In the 1800's, Queen Margherita took a tour of the Italian kingdom with her husband. During her travels, she saw many people, including peasants eating flat pizza bread. She was very curious, and ordered a chef to her royal palace to make her a selections of her new found pizzas. To honor the queen, the chef made a special pizza to represent the colors of the Italian flag (tomatoes, mozzerella cheese and basil- red white and green). This pizza became her favorite and when word got out, she became even more popular than she already was with the Italian people. The pizza was named after her and quickly spread all over the world. I love random facts about food!

Anyway, this pizza is very easy to make and tastes so light and delicious.

Preheat oven to 400 degrees. Use either premade crust (Trader Joe's makes a good one, so does Jewel- found in the bakery section), or make your own (haven't done this yet...). I lightly brush the crust with olive oil for a nice crispy taste. Spread thinly sliced tomatoes all over the pizza, and top with thinly sliced fresh mozzerella. I then sprinkle a pinch of Salt and cut up some basil leaves.

Cook in the oven until cheese is melted and crust is golden. So yummy!

Granola and Yogurt Parfait

Any type of lowfat yogurt (I like Dannon Light and Fit Vanilla Yogurt- only 90 calories!)
Mixed fruit - Raspberries, Strawberries, or whatever you like best!

For granola -
Ingredients-
Organic Rolled oats (about 4-5 cups)
Flaxseed
Coconut pieces (about 1/2 cup)
Toasted Walnuts or Almonds
1/2 cup of Vanilla extract
Brown Sugar (1 cup)
Water (1/4 cup)
Raisins or Cranberries

Preheat oven to 200 degrees. Mix rolled oats, flaxseed, coconut, toasted walnuts in a bowl. Meanwhile, microwave brown sugar and water for about 5 minutes, until all brown sugar has set. Stir in Vanilla extract. Pour brown sugar mixture over the oats and stir until well coated. Put in oven for about 45 mins, until lightly golden. Stir in raisins or cranberries after baked.

Layer in yogurt and granola and fruit of choice in a bowl and bon appetit!

Fake Steak Sandwiches

I know a lot of people get weirded out by fake meat. My husband, who when asked what his last meal would be, said without hesitation, a big piece of steak (in case you are wondering - I said sushi, but I would need to go to a REALLY good place b/c not just any would do) was a skeptic at first, but when I made what I call "fake steak" from Trader Joes, he loved it!

Ingredients-
Trader Joe's Beef-Less Strips
Whole Wheat Pitas
Hummus (I used store bought, but I am going to attempt to make my own very soon...more to come!)
Feta cheese (I like Athenos fat free)
Onion (chopped in strips)
Green Pepper (chopped in strips)


Saute Beef-less strips for about 5 minutes in olive oil (package says 2-3, but I like these a little bit more done b/c they tend to be chewy if not). Add onion and green pepper - cook another 2-3 minutes. Open Pita, spread hummus on inside. Stuff the Pita with fake steak, onions and peppers and sprinkle with feta cheese.

Pesto, Tomato and Mozzerella Paninis!

This is a recipe I read about in a great Vegan Cookbook called The Conscious Cook by Tal Ronnen. The book is great, but there are a lot of ingredients that you don't use everyday. In addition, even though I am a veg, I am not a vegan and still cook with cheese. So I put a little spin on Tal's recipe and I must say, it was a hit!

Ingredients--

Bread (I like Italian Loaf Bread)

Fresh Mozzerella

2 med size Tomatoes

For the pesto-

1/2 cup toasted pine nuts

1/4 cup finely chopped fresh basil

3 cloves of garlic (less if you don't like it really garlic-y like I do!)

1/4 c fresh parmesian cheese

pinch of sea salt

pinch of cayenne pepper

1/4 c of olive oil

Combine all ingredients for the pesto in a food processor. Pulse about 10 times until finely chopped. Then add the olive oil in a stream at the top of the spout. Pulse a couple more times.

Put either butter of olive oil (I use I can't believe its not butter spray) on the outside piece of bread.

Spread pesto, sliced tomatoes (I like them finely sliced, about 1/4 inch thick) and thin slices of mozzerella on bread. Toast in panini press for about 5 minutes. Viola!

For the love of Basil

Everyone needs a favorite spice, don't they? Mine is basil. I fell in love with basil the first time I bought it fresh (makes such a difference, doesn't it?). It has such a fresh aroma, and its flavor is distinctive, but not overwhelming at all. AND then I find out that many herbalists recommend basil for those who have digestive issues and motion sickness because of basil's anitpasmodic properties. Does it get any better than that? Basil, I am in love...

Here are some fun facts about my pal basil -
1. Basil is part of the mint family.
2. The primary source of the worlds basil comes from Egypt, followed by the U.S.
3. Basil is Greek for "royal".
4. If preserved in olive oil, basil can keep up to 6 months!
5. In Italy, basil is a token of love. In Romania, if a girl gives a sprig to her boyfriend, they are engaged. A good hindu is laid to rest with basil on their chest and it serves as a passport into paradise.