Stir Fry Ginger Noodles with Tofu

Ingredients:

• 8 oz. Wide lo mein noodles or Japanese Udon noodle
• 1 TBSP of peanut oil 1 Red Bell Pepper sliced thinly
• 7 mushrooms sliced
• 2 Tsp of grated ginger root
• 3 cloves of garlic minced
• 2 Cup of brocolli tops
• ¼ lb. extra firm tofu diced
• ½ cup of vegetable broth
• ¼ cup of soya sauce
• 1 TBS of rice vinegar
• 1 TBS of Sesame Oil
• 1 ½ TBS of peanut butter

Method:

Makes 4 Servings

In a large skillet heat peanut oil over medium high heat. Add the bell pepper, mushrooms, ginger and garlic. Stir fry for 5 minutes. Stir in brocolli and tofu and stir fry for 3-4 minutes. Stir in broth, soya sauce, rice vinegar and sesame oil and bring to a simmer. Fold in Udon noodles. Cook stirring for 4 minutes. Reduce heat to low. Blend in peanut butter. Serve immediately on hot plates!

Ingredients:

• 1/3 cup shelled raw pumpkin seeds
• 1 1/2 tbsp shredded ginger
• 3 tbsp olive oil
• 4 cups peeled and cubed winter squash (1/2 inch cubes)
• 1/2 cup dried cranberries
• 1 tsp cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• 2 cups veggie broth
• 3 diced green onions
• 4 cups of freshly cooked rice. Any type of rice will do.

Method:

Makes 4 Servings

Toast pumpkin seeds in large skillet, over medium heat for 4 to 5 minutes till lightly brown. Watch carefully and stir occasionally. Remove from skillet.

Cook ginger in hot oil for 30 seconds then add squash . Cook for 3-5 minutes till squash starts to turn brown. Add cranberries and rest of spices and cook for another minute.

Add veggie broth to squash mixture. Bring to a boil and simmer for 10 to 15 min, till squash is tender.

Serve over rice and garnish with pumpkin seeds and diced onions.

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Ingredients:

• 1 chopped small onion
• 2 minced garlic cloves
• 15 oz of tomato sauce
• 1 tbsp of sugar
• 1/2 tsp of basil
• 1 pkg of frozen spinach (10 oz / 300 g)
• 1/2 cup of ricotta cheese
• 1/2 cup of mozzarella cheese, grated
• 1/2 of feta cheese
• 2 tbsp of parmesan cheese
• 1/4 tsp of nutmeg
• 8 lasagna noodles, cooked

Method:

Sauce: Cook onion and garlic until tender. Add tomato sauce, sugar, basil and pepper. Bring to boil. Reduce heat and simmer for 15 min.

Filling: Combine spinach, ricotta, feta, mozzarella, and parmesan cheese and nutmeg.

To Assemble: Spread about 3 tbsp on each noodle. Roll up noodle and place seam down in a 2 qt baking dish. Spoon sauce over lasagna rolls in dish. Bake at 350 degrees for 20 minutes or until heated through and sauce is bubbly.

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Ingredients:

• 2 tablespoons water
• 1 large red onion, chopped
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground sweet paprika
• 1/2 teaspoon ground cinnamon
• 850 g of chickpeas
• 300g red kidney beans,
• 1/2 cup red lentils
• 1.25 litres vegetable stock
• 1/4 cup lemon juice
• 1/3 cup chopped fresh mint leaves
• l bunch spinach, shredded

Method:

Combine water, onion, grarlic and spices in large pan, cook, stirring, until onion is soft. Add peas, beans, lentils, stock, juice and mint, simmer, covered, 20 minutes, stirring occasionally, or until lentils are soft.

Stir in spinach, simmer until spinach is just wilted.

*Chickpeas and kidney beans must be soaked and cooked, or use canned

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Ingredients:

• 2 medium onions
• 4 cloves of garlic
• 1 tbsp of curry powder
• 3 cups of stewed tomatoes
• 3 cups cauliflower
• 3 1/2 broccoli
• 2 carrots, sliced
• 2 parsnips
• 2 tbsp of mild sweet chili sauce
• Potato topping
• 6 medium potatoes
• 2 tbsp of light sour cream
• 1 tbsp of butter

Method:

Cook onions and garlic in non stick frying pan, til soft. Add curry powder, cook, stirring, until till fragrant.

Add tomatoes and remaining ingredients and simmer uncovered til vegetables are tender, and mixture has thickened. Let cool for a few minutes.

Put mixture into a 10 cup casserole dish. Spread with Potato topping (see below) and bake at 350 F for about 25 minutes or until browned.

Potato Topping

Boil potatoes till tender. Drain and mash with sour cream and butter.

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• 12 oz of tofu, squeeze out juice
• 1/4 cup of chopped walnuts
• 1/2 cup of minced onions
• 3/4 cup of bread crumbs
• 3 eggs lightly beaten
• 3 tbsp of minced parsley
• pepper to taste
• 1/2 tsp of salt
• 3 tbsp of parmesan cheese
• season with oregano, basil

Method:

Combine all ingredients and mix well. Shape into balls. Deep fry in oil till cooked through and well browned. Drain on paper towels. Arrange in pan and top with tomato sauce. Bake at 350 degrees for 15 min. Serve hot or cold.

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• 1 tbsp of oil drained from jar of sun dried tomatoes, or olive oil
• 4 cloves of garlic squished
• 3 cups of chopped fresh tomatoes or 19 oz canned, drained
• 3/4 cup of chopped sun dried tomatoes
• 1/2 cup of chopped fresh basil
• 1 cup of vegetable broth
• 1/2 cup of pine nuts
• salt and pepper
• 1lb of fettuccine, spaghetti, or other pasta
• Parmesan Cheese, optional

Method:

In a large saucepan, heat the oil over medium-low heat. Add the garlic, and cook gently for about 5 minutes, until just beginning to turn golden. Add the fresh tomatoes, sun-dried and basil. Cook stirring, for about five minutes.

Stir in the vegetable broth and cook for another 5 minutes, then add the pine nuts and season to taste with salt and pepper.

Meanwhile, cook the pasta in plenty of boiling salted water until tender. Drain well. Toss sauce and hot drained pasta in a pre- heated bowl. Sprinkle with Parmesan cheese.

Feel free to add 2 cups of broccoli or cauliflower for a different flavour.

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Ingredients:

• Package of Rice Noodles
• 1 tbsp of soy sauce
• 3 tbsp of lime juice
• 2 tbsp of sugar
• 1 tbsp of ketchup
• 1/2 tsp of hot red pepper flakes
• 1/4 cup of vegetable oil
• 2 cups of firm tofu cubed
• 2 clove of garlic
• 2 eggs, beaten
• 2 cups of bean sprouts
• 3 green onions
• 1/2 cup of chopped peanuts
• 2 tbsp of cilantro, chopped

Method:

Sauce: Combine soy, lime juice, sugar, ketchup, and pepper flakes. Set aside.

Soak rice noodles for 30 min or longer in warm water.

Heat oil in wok, then add cubed tofu and fry to golden brown. Remove from pan leaving oil behind.

Add garlic to hot oil and cook for 10 seconds, then add egg and cook, stirring, until scrambled. Now add the noodles, and mix well, then add the sauce. Cook, stirring constantly, until the noodles are soft and tender. You can add water if the mixture is too dry.

Stir in bean sprouts, green onions, fried tofu and ground peanuts. Fry for a couple of minutes.

Garnish with cilantro and additional beansprouts.

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Ingredients:

• 2 cups pea flour
• 1 tsp each of corriander, cumin, and dry fenagreek
• 1 Tbsp chopped fresh cilantro.
• Salt and pepper to taste.
• Vegetable oil for deep frying

Cut finely:

• 1/2 head cauliflower,
• 1 head broccoli,
• 3 potatoes,
• 1/2 onion,
• 1 carrot,
• 1 bunch spinach.

Add: 1 Cup peas. Green chilies for those who want them. This should total to about 6 cups of chopped vegetables.

Method:

Mix 2 cups of Pea flour with enough water to the consistency of pancake batter. Add the vegetables all together with the batter. The vegetables should be lightly coated in batter. More batter doesn't necessarily make them better.

Heat the oil in a frying pan and drop Tbsp's of the mixture in hot oil. Cook, turning over, til brown. Serve with rice for an easy meal.

Thanks to our friend Preet at the Punjabi store in Penticton B.C. for this recipe.

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Ingredients:

• 4 tsp.olive oil
• 2 med. onions chopped
• 4 cloves garlic,minced
• 2 med. carrots halved/lengthwise
• 1 med. potato,cut into 1/4 " cubes
• 1 med. zucchini (1/2 pd) 1/2"cubes
• 1 tblsp.basil.crumpled
• 2 tsp. oregano
• 2 large bay leaves
• 28oz.canned tomatoes & juice
• 5 cups vegie broth
• 1/4 lb. cut green beans
• 6 oz. rottini or tubular and spiral pasta
• 2 cups kidney beans
• 1 cup navy beans(soaked ahead of time)
• 1/2 cup fresh parmesan cheese

Method:

1) In a large kettle cook onions & garlic in oil until soft. Add carrots, potato, zucchini,basil, oregano,bay leaves cook uncovered 5 min.

2) Add tomatoes & veggie broth & cook 20 min. uncover, add green beans and cook till tender.

3) Add the pasta and beans cook 2 to 5 min.more.

4) serve with fresh parmesan cheese and parsley

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Ingredients:

• 1 generous handful of fresh Basil leaves (Option: cut fresh Basil with Parsley)
• 4 large cloves of garlic
• 1/3 - 1/2 cup of olive oil
• 1 capful of lemon juice
• dash of salt
• 1/4 cup pinenuts (Option: cashews, sunflower seeds, almonds are ok too)

Method:

Put Basil, garlic, nuts, (tomoatoes if using) and 1/2 the oil into the food processor or blender. Blend well, stirring occasionally if needed. Drizzle in the rest of the oil and lemon juice with motor still running. Salt to taste. Serve over pasta of your choice. Can top with a sprinkle of grated parmesan cheese or crumbled feta cheese if you like. Delicious!! Serves 4.

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Ingredients:

In a container mix:

• 1/4 cup of olive oil, minced garlic clove,
• 1/4 tsp of minced onion,
• 1/8 tsp of dried basil or 1 tbsp of fresh shredded basil.

Method:

Clean and dry mushrooms. Remove stems. Brush mushrooms with mixture and put in a baking dish top side down. Slow roast at 250 degrees for about 35 minutes or until tender. Top with grated cheese (motzarrella or any concoction of cheeses) Sprinkle lightly with bread crumbs and Parmesan Cheese.

Turn oven up to broil and serve when golden brown. Serve with rice and your favorite vegetable.

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• 1 3/4 cups of water
• 1/2 cup of shredded carrot
• 1/4 cup of chopped onion
• 1 tsp of vegetable boullion granules
• 1/8 tsp of salt
• dash of ground cinnamon
• 3/4 cup of bulgur
• 1/3 of a cup of dried cranberries
• 2 large tomatoes or peppers
• 3/4 cup of mozzarella cheese
• 1/2 cup of water
• 2 tbsp of sliced almonds

Method:
In a large skillet stir together the 1 3/4 cups of water, carrot, onion, vegetable boullion granules, salt, and cinnamon. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Stir in cranberries and bulgur. Remove from heat, cover and let stand for 5 minutes. Drain of excess liquid.
Meanwhile halve the peppers or tomatoes lengthwise, and remove the seeds and membrane.
Mix shredded cheese into bulgur mixture, and spoon into pepper halves. Place in skillet. Add the half cup of water and bring to boil. Reduce heat and simmer, covered for 5 to 10 minutes, or until peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with Almonds.

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