For vegan dumplings, omit the egg and increase baking powder by 1/2 teaspoon, oil by 2 teaspoons and rice dream by 2 teaspoons. The steps for cooking will be the same as the vegetarian dumplings.
Use washed baby carrots to save time. If you want to save about 15 minutes chopping time, use the baby carrots whole and coarsely chop the remainder of the veggies so that they are about the same size.
Kabocha squash is a dry, sweet winter squash.
For a tasty vegan dish, you can omit the dumplings.
Ingredients
3 potatoes scrubbed well, skins in tact
2 medium sized zucchinis
1/2 lb. carrots
1 green bell pepper
5 celery ribs
1 medium sized leek
1/6 head cabbage (about 1 cup chopped)
1 onion
5 garlic cloves
2 heaping cups cubed kabocha squash (a.k.a. green Hokkaido)
12 c water
3 bay leaves
3 vegetable bouillon cubes
1 T whole wheat pastry flour
3 T dried dill
1 1/4 c whole wheat pastry flour
1/4 whole wheat flour
2 t baking powder
1/4 c fresh, minced parsley
1 T dried dill
2/3 c milk or rice dream
1 egg beaten
1 T safflower oil
Steps
Cube or slice all of the vegetables, except the kabocha, to a little less that 1 square inch. The kabocha needs to be in 2 inch cubes.
Place all of the cut vegetables, water, bay leaves and bouillon cubes into a large Dutch oven. Bring to a boil over high heat.
Meanwhile, make the dumplings by combining in a mixing bowl the two flours, baking powder, parsley, dill, egg, oil and milk. Form into 2 inch balls.
When the stew begins to boil, reduce heat to a simmer. Remove about 1 cup of the broth to a bowl and whisk with 1 Tablespoon whole wheat pastry flour until completely smooth. Return the flour/ broth mixture to the stew and stir.
Raise the heat to a low boil and drop the dumplings into the boiling broth. Cook for about 10 minutes until the center isn't doughy. If the dumplings are cooked and the vegetables are not yet tender, remove the dumplings with a slotted spoon and set aside.
When the vegetables are tender, remove from the heat and stir in dill. Serve hot with a few dumplings in each bowl.
To refrigerate left over stew, remove the dumplings with a slotted spoon to an airtight container. Store separately from the stew so that they will not get mushy.
A hearty, flavorful casserole packed with whole grains, beans and potatoes. Don't let the long cook time deter you.
Ease:
average
Type:
entree
Prep Time:
30 minutes
Total Time:
13 hours
Yield:
8 - 10 servings
Cook's notes
I like to use the organic blackstrap molasses made by Wholesome Sweeteners. It has loads of minerals, no chemicals, and is a bit sweeter than other molasses.
The beans listed below can be substituted for any other beans of your choice. I do not, however, recommend split peas as the flavor combination just would not be right.
Make sure that you rinse your beans and carefully check that there are no stones or other foreign bodies in them. The best and fastest way to scan for stones is to pour a small amount of beans at a time onto a white plate.
To "flash" soak the beans, place them in a sauce pan. Add water until it is two inches above the beans. Bring to a boil, and immediately remove from the heat. Let soak for about 1 hour.
Did you know that adzuki beans are a complete protein?!
Kombu is a sea vegetable filled with vitamins and minerals. It will make the beans more digestible, and, don't worry, it will not impart a fishy taste to the casserole.
If you buy the pre-peeled garlic, you will knock about 10 minutes off of the prep time.
Ingredients
1 c lima beans rinsed and checked for stones
1 c adzuki beans rinsed and checked for stones
1 c spelt, wheat or rye berries
1 c whole or pearled barley
2 strips kombu
1 head of garlic, cloves separated and peeled
3 onions, diced
5 ribs celery, diced
1 lb. baby carrots
2 T safflower or canola oil
2 T organic molasses
1 T agave syrup, barley malt or rice syrup
1 T paprika
1 c sweet Jewish wine
6 large potatoes, scrubbed and quartered, skins in tact
6 whole eggs, the outsides washed well (Optional)
water
Steps
Have ready a large pot or Dutch oven with at least a 9 quart capacity.
In the pot, combine beans, grains, kombu, garlic, onion, carrots, oil molasses and paprika. Place potatoes and eggs on top.
Add water until it is about two inches above all of the ingredients.
Place the filled pot in the oven and bake at 350° F for 1 hour.
Make sure that there is still plenty of water and reduce heat to 220° F. Bake for at least 12 hours. Every few hours, take a look to make sure that there is still water in the casserole. Do not stir. The water level will go down, of course, just make sure that there is enough to prevent burning. You will probably not have to add water, but check nevertheless. Don't worry about the cholent when you go to sleep or leave the house, it will be fine.
The cholent can bake for over 15 hours if convenient. When ready to serve, there should be just enough liquid to make a nice gravy. Peel the eggs, the whites will be browned, dig in and enjoy!
Make a large batch of this soup. The flavors meld together so deliciously in this hearty soup that you will want to eat it day after day.
Ease:
average
Type:
soup, entree
Prep Time:
20 minutes
Total Time:
50 minutes
Yield:
4 - 8 servings depending upon if this is served as a main course or appetizer.
Ingredients
1 1/4 lb. frozen corn
1 onion finely chopped
6 shallots finely chopped
3 garlic cloves, minced
2 ribs celery
4 c water
2 bouillon cubes
2 bay leaves
1/2 T thyme
4 medium potatoes in 1/2" cubes, scrubbed with skins intact
1/2 c sesame butter (tahini)
1 T dried dil or 2 T fresh
Steps
Place all of the ingredients except for sesame butter and dill in a large, heavy pot and bring to a boil. Reduce heat and simmer, stirring from time to time, until vegetables are tender, about 20 - 30 minutes.
Remove the soup from the heat and stir in sesame butter and dill until well blended.
A creamy delicious curry that is served over brown, basmati or jasmine rice. This curry is very medicinal for someone with a cold.
Ease:
average
Type:
soup, entree
Prep Time:
20 minutes
Total Time:
45 minutes
Yield:
6 - 8 servings
Ingredients
2 c yellow split peas
1 1/2 oz. piece ginger root (about 1/2" x 1" x 1 1/2") peeled and sliced
1 onion quartered
5 large garlic cloves, peeled
1 t turmeric
1 t fenugreek
1/2 t curry powder
2 bay leaves
4 c water
juice of one lime, about 2 T
1 t garam masala
2 c milk or rice dream
1 T fennel seeds
Cayenne pepper
Handful of minced cilantro for garnish
Steps
Inspect split peas, making sure that there are no stones or other unsavories. Rinse and place in large pot or Dutch oven. Add ginger, onion, garlic, turmeric, curry, fenugreek, bay leaves,water and lime juice. Bring to a boil and reduce to medium heat. Simmer until peas are tender, about 25 minutes.
Discard the bay leaves. Remove the peas and vegetables with a slotted spoon, reserving broth, to food processor. Puree until smooth.
Return puree to pot and stir well with broth. Mix in the garam masala and milk or rice dream. Add cayenne pepper to taste.
Serve hot, sprinkling fennel and cilantro on top of each bowl of soup.
4 c cooked brown rice
4 stalks broccoli, washed and halved
2 potatoes, washed and halved, skins in tact
1 onion, quartered
5 garlic cloves
3 celery ribs, washed and halved
1 c semi dry white wine
4 c water
1 vegetable bouillon cube
1 bay leaf
1 t dried sage
1 1/2 T olive oil
1 c milk or rice dream or soy milk
vegan parmesan to taste
Steps
Bring to a boil in a large saucepan, broccoli, potatoes, onion, garlic, celery,wine, water, bouillon cube, sage and bay leaf. Do not bother to cut the vegetables any more than you must to get them in the pot.
Reduce heat to slow boil and cook until all of the vegetables are very tender, about 30 minutes.
Discard the bay leaf. Remove all of the vegetables with a slotted spoon to a food processor and reserve remaining broth. Whirl until very smooth.
Add the pureed vegetables back into the saucepan and stir well to mix with the broth. Stir in olive oil and milk or soy or rice substitute and brown rice.
Tastey zucchini and onions with a hint of rosemay are wrapped in a whole wheat lavash. The flavors blend and enhance each other perfectly.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
35 minutes
Yield:
4 servings
Cook's notes
If you can get the saki, it really will impart a great flavor to this dish. Saki is very good to keep on hand for cooking many things.
If you do not have a julienne blade for your food processor, a fine grating blade will do.
Ingredients
8 zucchinis
2 onions minced
6 large garlic cloves, minced
2 T safflower or canola oil
4 T rosemary
1 c saki or white wine
4 whole wheat lavash or tortillas
Steps
Julienne the zucchinis in food processor and place in a large sauteé pan.
Mince the onions and garlic in food processor and add to the sauteé pan. Add oil, rosemary and wine. Sauteé over medium heat, stirring occasionally until the vegetables are tender and the alcohol has cooked out of the wine.
Chocolaty and delicious, just like chocolate cake is supposed to be. When chilled, this cake becomes chewy like fudge brownies.
Ease:
average
Type:
dessert
Prep Time:
20 minutes
Total Time:
55 minutes
Yield:
13 servings
Cook's notes
Use baking chocolate that has only cocoa beans and nothing else added, not even cocoa butter. Using good baking chocolate is imperative to getting a great, Chocolaty result.
Ingredients
2 2/3 c oat flour
2 c water
6 oz unsweetened chocolate
1 c applesauce
1 c rice dream
1/4 c safflower oil
3/4 c + 2 T honey
2 t vanilla
2 T baking powder
2 c millet flour
2 c walnuts
Steps
Preheat oven to 350° F convection or regular. Oil a 9" x 13 " baking pan. Nonstick does not need oiling.
Mix 2/3 c oat flour with 2 c water in saucepan. Cook over low heat, stirring constantly, until thick.
Remove from heat and immediately whisk in the chocolate until smooth and well blended. Whisk in applesauce, rice dream, oil, honey and vanilla.
Mix together in another bowl remaining oat flour, millet flour and baking powder.
Fold wet ingredients into dry ingredients. Gently fold in walnuts.
Bake in prepared pan 50 minutes, or until and inserted toothpick comes out with a few crumbs.
The name says it all. This delicious raspberry sauce can be used for many different recipes.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
10 minutes
Total Time:
10 minutes
Yield:
1 cup of sauce
Cook's notes
Agar agar is a seaweed that can be purchased at any health food store. When boiled, it acts just like gelatin. It is packed with vitamins and minerals and a much, much healthier choice than gelatin. Agar agar can also be purchased very cheaply at the Asian markets. When you buy it at the Asian markets, it comes in sticks about 1 inch thick. A one inch long piece is about a tablespoon.
Ingredients
3 c frozen raspberries and juice
1/3 c agave syrup or honey
3 T agar agar
Steps
Heat raspberries, juice and agar agar in sauce pan over medium heat. Bring to a boil and stir briskly until agar agar is completely dissolved and blended in with the fruit.
Moist and delicious with plenty of delicious raspberry taste.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
35 minutes
Yield:
13 servings
Cook's notes
Egg Replacer can be found in most health food stores. It has leavening agents and some starches for binding.
Ingredients
12 oz. frozen raspberries with juice
2 c oat flour
1 c millet flour
1 T tapioca flour
2 1/2 t baking powder
1 1/2 t baking soda
1 c date sugar
1 T egg replacer
1/4 c firm tofu, packed
1/4 c canola or safflower oil
1/4 c applesauce
Steps
Preheat oven to 350° F convection or regular. Oil a 9" x 13" pan. Nonstick does no need oiling.
Thaw raspberries and set aside.
Combine flours, baking powder, baking soda and egg replacer in a large mixing bowl. In a small bowl whisk together tofu, oil, and applesauce until the mixture is very smooth.
Fold the wet ingredients into the dry ingredients. Add raspberries and juice and fold until blended. The batter will be thick. However, depending upon the water content of the tofu and the amount of juice in the raspberries, you may need to add one or two tablespoons of water.
Spread batter evenly into prepared pan.
Bake for 20 - 30 minutes or until an inserted toothpick comes out clean.
This glossy, black frosting is as delicious as it is beautiful. People will think that it is real fudge!
Ease:
super quick
Type:
dessert
Prep Time:
10 minutes
Total Time:
15 minutes
Yield:
about 2 cups
Cook's notes
The frosting becomes relatively hard when chilled. However, when it is warm, this frosting spreads quite easily. You want it a little bit warm NOT HOT. You can heat it for 10 - 15 seconds in the microwave or place it in a bowl of hot water.
Ingredients
1 c + 2 T almond butter
1/2 c + 1/2 T roasted carob powder
2 t vanilla
3 1/2 T honey
1/2 c rice dream
Steps
Place all of the ingredients into a food processor. Whirl until smooth. Depending upon the amount of oil in the almond butter that you are using, you may need to add an additional tablespoon or two of rice dream.
Spread on cake immediately or store for up to a week in refrigerator. The frosting also freezes beautifully.
Moist and delicious with plenty of delicious cherry taste.
Ease:
average
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
35 minutes
Yield:
13 servings
Cook's notes
Egg Replacer can be found in most health food stores. It has leavening agents and some starches for binding.
Ingredients
20 oz. frozen cherries with juice
2 c oat flour
1 c millet flour
1 T tapioca flour
2 1/2 t baking powder
1 1/2 t baking soda
3/4 c date sugar
1 T egg replacer
1/4 c firm tofu, packed
1/4 c canola or safflower oil
1/4 c applesauce
Steps
Preheat oven to 350° F convection or regular. Oil a 9" x 13" pan. Nonstick does no need oiling.
Thaw cherries and set aside.
Combine flours, baking powder, baking soda and egg replacer in a large mixing bowl. In a small bowl whisk together tofu, oil, and applesauce until the mixture is very smooth.
Fold the wet ingredients into the dry ingredients. Add cherries and juice and fold until blended. The batter will be thick. However, depending upon the water content of the tofu and the amount of juice in the cherries, you may need to add one or two tablespoons of water.
Spread batter evenly into prepared pan.
Bake for 20 - 30 minutes or until an inserted toothpick comes out clean.
Great as a filling or frosting and bursting with the flavor of sweet cherries.
Ease:
super quick
Type:
breakfast, snack, dessert
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
1 cup of frosting
Cook's notes
Agar agar is a seaweed that can be purchased at any health food store. When boiled, it acts just like gelatin. It is packed with vitamins and minerals and a much, much healthier choice than gelatin. Agar agar can also be purchased very cheaply at the Asian markets. When you buy it at the Asian markets, it comes in sticks about 1 inch thick. A one inch long piece is about a tablespoon.
Ingredients
8 oz. frozen strawberries, thawed with juice
5 T agar agar
8 oz. firm tofu
1 1/2 t vanilla
1 1/2 T maple syrup
Steps
Puree the and juice in food processor until very smooth. Heat puree and juice and agar agar in sauce pan over medium heat. Bring to a boil and stir briskly until agar agar is completely dissolved and blended in with the fruit.
Remove to a bowl and chill until the mixture turns into a firm gel. If you are in a hurry, you can place in the freezer for just a few minutes. Be careful, however, not to let it freeze!
Puree tofu in food processor. Add vanilla and maple syrup and whirl until very smooth. Add the firm cherry gel and pulse a couple of times until smooth.
Sweet and gingery, this tofu can be served over a bed of millet or quinoa.
Ease:
super quick
Type:
entree
Prep Time:
10 minutes
Total Time:
1 hour 10 minutes
Yield:
4 servings
Cook's notes
365 brand Soy Ginger sauce is made by, and available at whole foods stores.
If you have a few more minutes, the sesame ginger sauce will taste better if you make it with 1 T fresh minced ginger. I used ground ginger in this recipe to make it quickly. Using the fresh ginger will add about 7-10 minutes to the prep time.
Ingredients
2 lb. Tofu cubed
1 onion sliced into strips
1 20 oz. can crushed or chunks pineapple and juice
1/4 c soy ginger sauce or Sesame Ginger Sauce
1/2 c pineapple juice
1 1/2 T arrowroot powder
coconut and sesame seeds for garnish
2 c millet or quinoa
4 c water
Sesame Ginger Sauce:
3T+ 1/2 t tamari or soy sauce
1T + 2 t honey
3/4 t ground ginger, heaping
2 T sesame butter, tahini
4 T water
1T + 1t brown rice vinegar or cider vinegar
Steps
Prepare sesame ginger sauce by adding all of the ingredients to a container and shaking vigorously to mix well.
Combine remainder of the ingredients in a baking pan with 1/4 c of sauce.
Bake in 375° F, no need to preheat and no convection. Bake for about 1 hour until most of the juice is absorbed, tofu and onions are browned and sauce is thick.
Bring millet or quinoa and water to a boil in large covered pot over high heat. Lower the flame to maintain a low boil. Millet or quinoa are finished in about 15 minutes when they are fluffy and all the ater is absorbed.
Place tofu in bed of millet or quinoa and garnish with sesame seeds and coconut. Drizzle with more sauce if desired and serve hot.
1/2 oz. fresh ginger root finely minced (about 1" x 1/2" x 1")
1/3 c + 2T peanut butter (no sugar or additives)
2 T barley malt
1 T sauce from Coconut Massaman (optional - if you are not making the Coconut Massaman too, just add an additional 1T water and 1/2t curry.)
4 T lime juice
1/2 T tamari or soy sauce
1/3 c water or coconut milk
1 t curry powder
Steps
Add all of the ingredients together and shake well.
Massaman curry with coconut milk and mixed vegetables.
Ease:
average
Type:
entree
Prep Time:
35 minutes
Total Time:
45 minutes
Yield:
6 - 10 servings depending upon if this is the only dish served.
Cook's notes
1 oz. of ginger is a piece about 1 1/2 square inches in size.
I prefer to use a nonstick wok. Yo can use less oil and clean up is easier.
You want all of the vegetables, including the sweet potatoes, to still be a bit crunchy when the stir fry is done. Though most people usually cook sweet potatoes until they are soft all the way through, they are delicious when slighty crunchy.
Ingredients
2 T safflower or canola oil
1 sweet potatoes cut into 1" cubes, scrubbed with skin intact
5 green onions cut into 1" lengths
One handful, 4 oz., green beans cut into 1/ 2" lengths
1 red pepper cut into 1" squares
1 broccoli spear cut into 1/2" slices or cubes
4 large carrots 1/2 " slice
2 ribs celery, 1/2" slice
1 oz. fresh ginger root finely minced
5 large garlic cloves, finely minced
8 oz. can bamboo shoots drained, rinsed well, and drained again
1/2 can 16 oz. can baby corn on the cob drained, rinsed well, and drained again
1/2 can 15 oz. straw muchrooms drained, rinsed well, and drained again
1 1/2 T curry powder
1/2 T tamari or soy sauce
2-14 oz. cans of coconut milk
1 1/2 T rice syrup
1 1/2 T garam masala
2 T arrowroot powder
ground cayenne pepper to taste
1 handful cilantro minced
Steps
Place 2 T oil and sweet potatoes, green onions, red pepper, broccoli, carrots, celery, ginger, garlic cloves, canned vegetables, curry powder and tamari into wok and stir fry 5 minutes until vegetables are just beginning to become tender. If any of the vegetables are sticking, you can add a few drops of water.
Remove from heat and stir in coconut milk, garam masala and rice syrup.
When well blended, remove about 1/ 2 c of the coconut liquid to a bowl. Whisk in arrowroot powder until completely dissolved. Pour arrowroot mixture back into the vegetable mixture and stir to blend over medium heat. Continue stirring over medium heat until curry thickens.
Add cayenne pepper to taste and serve hot with cilantro sprinkled on top.
Massaman curry with coconut milk, sweet potatoes, tofu and peanuts.
Ease:
average
Type:
entree
Prep Time:
35 minutes
Total Time:
35 minutes
Yield:
6 - 10 servings depending upon if this is the only dish served.
Cook's notes
1 oz. of ginger is a piece about 1 1/2 square inches in size.
I prefer to use a nonstick wok. Yo can use less oil and clean up is easier.
You want all of the vegetables, including the sweet potatoes, to still be a bit crunchy when the stir fry is done. Though most people usually cook sweet potatoes until they are soft all the way through, they are delicious when slighty crunchy.
Ingredients
1 lb. super firm tofu cut into 1 1/2 " cubes
2 T safflower or canola oil
2 sweet potatoes cut into 1" cubes, scrubbed with skins in tact
1 large onion, diced
1 oz. fresh ginger root finely minced
5 large garlic cloves, finely minced
1 1/2 T curry powder
1/2 T tamari or soy sauce
2-14 oz. cans of coconut milk
1 1/2 T rice syrup
1 1/2 T garam masala
2 T arrowroot powder
ground cayenne pepper to taste
1 c dry roasted peanuts
1 handful cilantro minced
Steps
Place 1 T oil and tofu into wok and stir fry 5 minutes until most of the liquid is out of the tofu.
Add to wok the remaining 1 T of oil, sweet potatoes, onion, ginger, garlic and curry powder and tamari. Stir fry another 5 minutes until sweet potatoes are just beginning to to become tender, but are still crunchy in the center. If either the tofu or any of the vegetables are sticking, you can add a few drops of water.
Remove from heat and stir in coconut milk, garam masala and rice syrup.
When well blended, remove about 1 2 c of the coconut liquid to a bowl. Whisk in arrowroot powder until completely dissolved. Pour arrowroot mixture back into the tofu mixture and stir to blend over medium heat. Continue stirring over medium heat until curry thickens.
Add cayenne pepper to taste and serve hot with peanuts and cilantro sprinkled on top.
2 - 4 servings depending upon if this is the only dish served
Cook's notes
1 oz. of ginger is nearly 1 square inch in size.
This dish is delicious with seitan substituted for the tofu. If using seitan instead of tofu, no need to stir fry 5 minutes before the veggies. The seitan can be added along with the veggies.
I prefer to use a nonstick wok. Yo can use less oil and clean up is easier.
Ingredients
1 1/2 T safflower or canola oil
1 lb. super firm tofu cut into 1 1/2" cubes
5 green onions cut into 1" lengths
10 large garlic cloves finely minced
1/2 oz. ginger root finely minced
2 large green bell peppers cut into 1" squares
1 T tamari or soy sauce
ground cayenne pepper to taste
lettuce for garnish
Steps
Place 1 T oil and tofu into wok and stir fry 5 minutes until most of the liquid is out of the tofu.
Add to wok the remaining 1/2 T of oil, green onions, garlic, ginger, green pepper and tamari. Stir fry another 5 minutes until vegetables are just beginning to to become tender. If either the tofu or any of the vegetables are sticking, you can add a few drops of water. Stir in cayenne to taste.
Noodles, vegetables mint leaves and garlic are delicious together! The mint has a subtle flavor enhanced by the garlic.
Ease:
average
Type:
entree
Prep Time:
45 minutes
Total Time:
45 minutes
Yield:
6 - 10 servings depending upon if this is the only dish served.
Cook's notes
Use the 2 mm slicing blade on your food processor for the celery, carrots, peppers and cabbage.
If using seitan instead of tofu, no need to stir fry 5 minutes before the veggies. The seitan can be added along with the veggies.
Make sure to rinse the canned vegetables well. The taste of the canning juice will detract from the delicious mint and garlic taste.
Ingredients
16 oz. whole wheat or brown rice pasta prepared according to package
1 lb. super firm tofu in 1" chunks or seitan in 1/2" chunks
3 T safflower or canola oil
2 ribs celery, thinly sliced
1/2 lb. carrots thinly sliced
1 small green pepper, thinly sliced in 1/2" lengths
1 broccoli spear, thinly sliced with florets in 1/2" cubes
2 green onions, 1 " lengths
3 Oz. or small handful green beans, 1/2" lengths
1 C shredded green cabbage
8 large garlic cloves
8 oz. can bamboo shoots drained, rinsed well, and drained again
1/2 can 16 oz. can baby corn on the cob drained, rinsed well, and drained again
1/2 can 15 oz. straw muchrooms drained, rinsed well, and drained again
1/2 T lime juice (lemon okay)
4T tamari or soy sauce
1/2 T barley malt syrup
1 c packed whole fresh mint leaves (Just remove stems, wash leaves and pat dry. Do not chop or mince.)
ground cayenne pepper to taste
Steps
Place 1 T oil and tofu into wok and stir fry 5 minutes until most of the liquid is out of the tofu.
Add to wok the remaining 2 T of oil, celery, carrot, green pepper, broccoli, green onions, green beans, cabbage, garlic, canned vegetables, lime, and tamari. Stir fry another 5 minutes until vegetables are just beginning to to become tender. If either the tofu or any of the vegetables are sticking, you can add a few drops of water.
Remove from heat and stir in barley malt, cayenne and mint leaves until well blended. Stir in pasta.
Sweet and tangy, this noodle dish is most people's favorite of all the Thai dishes.
Ease:
average
Type:
entree
Prep Time:
25 minutes
Total Time:
40 minutes
Yield:
4 servings
Ingredients
1 lb. tofu cut into 1" cubes
8 oz. whole grain udon or soba noodles
2T safflower or canola oil
1 onion
2 garlic cloves
3 1/2 T ketchup
2 T lime juice
1 1/2 T barley malt syrup
1/2 T tamari or soy sauce
2 eggs (optional)
3 green onions
1/2 c dry roasted peanuts
1 c bean sprouts
1 large handful of cilantro leaves, stems removed, washed and patted dry.
Steps
Place tofu cubes in a lightly oiled baking pan and bake at 450° F for about 1/2 hour, until most of the moisture is evaporated and tofu is very firm. A toaster oven is idea for this.
Meanwhile, finely mince the garlic and onion. Slice the green onions in 1" lengths. Start bringing water to a boil to prepare noodles. Mix together ketchup, lime, barley malt and tamari and set aside. Lightly beat eggs and set aside.
Prepare noodles according to package, cook very al dente! Set noodles aside in cold water to prevent sticking.
When tofu is finished in the oven, set aside near the wok. Have all other ingredients ready beside the wok.
Stir fry oil, onion and garlic over high heat until onion is translucent, about 5 minutes. Add ketchup mixture stirring constantly until mixture is bubbling, about 3 minutes.
Slightly reduce heat and bring ketchup onion mixture to one side of the wok and add eggs to other side. Do not stir yet and let eggs set for about 3 minutes. Then continue to stir fry and increase heat back to its highest setting.
When the eggs are well cooked, add tofu and continue to stir fry until tofu is well coated with sauce and browning, about 3 minutes. Turn the heat to its lowest setting, or off, and quickly drain the noodles.
Add well drained noodles and green onions. Stir fry over high heat for about 3 minutes. Remove from flame and stir in bean sprouts and peanuts.
