Mushroom And Rice Stew

I think I could have this for dinner every day.  It's hearty and hits the spot!


1 Tbl Oil
1 Onion, chopped
2 Celery stalks, diced
8 oz package Mushrooms, cleaned and chopped
Fresh herbs, chopped finely (I used Sage)
4 Tbl Whole Wheat Flour
5 cups Vegetable Broth
1 Tbl Lite Soy Sauce
3 cups Brown Rice
opt: Tofu strips, cooked and cut into cubes
(pan-fried or baked previously)
green onion, optional

Heat oil in deep sided skillet or large saucepan.  Saute onion, celery, mushrooms, and herbs till softened, stir in flour and cook just a little bit till browned a little, and then add vegetable broth and soy sauce.  Cover and simmer for 20-30 minutes until rice is cooked.  Try not to open lid often while cooking.  Optional : Add already cooked tofu at the end and serve when all is warm. 

In this Bok Choy and Baked Tofu Stir-fry wtih Ginger-Citrus Sauce recipe I explain how I make baked tofu.  If done right, tofu tastes good!  I like when my friends say "there was tofu in that?"  That's when I think it's done right-when it's not noticable but enhances a dish. Tofu is great because it takes on any flavor it's with.

Garnish this dish with chopped green onion and enjoy.

Grilled Skewered Veggies and Polenta

I got this recipe here from fatfreevegan.com.  It was super easy and my whole family liked it.  I had never eaten or made polenta before. It was great!
Cube up vegetables like:
Green Pepper
Red Pepper
Mushrooms
Yellow Sqash
Zucchini
Butternut Squash
Drizzle a little olive oil or spray on them and then top with spices you like such as:
1 teaspoon thyme
1 teaspoon rosemary
2 large garlic cloves, minced
salt and freshly ground pepper, to taste
Stir, cover and let sit for 1 hr or so to marinate.

Preheat the oven broiler. Put the vegetables onto skewers, alternating ingredients. Place the skewers across a baking dish so that the skewer touches the sides, but the vegetables do not touch the dish (I used an 11x9-inch dish). Place under the broiler, turning often, and cooking until the vegetables are tender. Watch carefully so that they don’t burn

Make Polenta:
2 cups water
1/2 cup plus 1 tbsp. yellow cornmeal (use yellow–it’s healthier than white)
1 teaspoon salt (optional)
1 teaspoon extra virgin olive oil or margarine (optional)
generous grating of black pepper
basil, oregano, or other herbs (optional and to taste)

Put the water, cornmeal, and salt into a large microwavable casserole dish or 1-quart measure. Cook at full power for 6 minutes. Stir well and cook again at high power for 4 more minutes. Remove from the microwave, stir in the optional oil or margarine, the pepper, and any optional herbs you’d like. Stir well.
Oil a loaf pan or any container that holds about 2 cups. (I’ve done this in a plastic cup to make tubular polenta.) Pour in the polenta and smooth over the top. Refrigerate until chilled and solid. Remove from the pan and slice about 1/2-inch thick. Brown in a lightly-oiled non-stick pan

Bok Choy and Baked Tofu Stir Fry with Ginger Citrus Sauce

This recipe is from Susan of fatfreevegan.com found here.  I think it is my new favorite!  Somehow I already had everything in my fridge to make it (besides FRESH waterchestnuts.  Does anyone have those in their fridge?  I will have to look for them...)

(opt) 1 14-ounce package extra-firm tofu, pressed, marinated and baked (or 8 ounces packaged baked tofu)

Veggies:

1 1/2 pounds baby bok choy

1 large carrot, cut into matchsticks

1 tablespoon minced ginger root

1 cup slivered water chestnuts (or 1/2 canned, drained waterchestnuts plus 1/2 of an apple diced small)

6 ounces mushrooms, sliced (she called for shitake but I made mine with baby bellas)

3 cloves garlic, minced

opt: green onions, diced

Sauce:

1/2 cup orange juice

2 tablespoons low sodium soy sauce or gluten-free tamari

2 teaspoons agave nectar

1 tablespoon rice vinegar

1/4 teaspoon sesame oil

2 teaspoons cornstarch

If using tofu, bake.  (Picture above.)  Susan has a great recipe here but I decided to make this last minute and didn't marinate the tofu.  I just sliced 1/2 container up, put it in a hot oiled skillet on each side till browned, then put it in a 350 degree oven for 10 mins while I diced up my veggies.  Dice up bok choy, carrots, and ginger (I just sliced up my ginger.)  Put those in a hot skillet with a little oil or spray (except leave the green part of the bok choy out.)  Let those get a little soft, (I put the lid on for a while to help it cook faster) then add the sliced up green parts of the bok choy, the diced mushrooms and the diced water chestnuts and apple (if using...recommended!)  Stir together sauce ingredients.  In a couple minutes add your garlic, baked tofu, and green onions, if using, and the sauce.  Let the sauce thicken and reduce for a minute and then serve.  I ate it as is, but it would be great on brown rice too.

Breakfast Burritos by Me

1/2 container firm tofu, roughly chopped
any leftover veggies like:
mushrooms,
peppers,
onions,
eggplant,
potatoes, diced
(I use my veggies left over from my roasted vegetable bake)
any whole grain tortilla shells

Put a little oil in a skillet and lightly fry the tofu. Toss in veggies and sautee everything for a few minutes (until everything is starting to brown.) Wrap in a multi-grain tortilla, top with salsa and enjoy. Or do what I do and put them individually wrapped in the fridge and freezer for future quick breakfasts. (You really can't tell it's tofu and not scrambled eggs!)

Spring Rolls by Mika

My friend, who is an amazing cook, came over and made this for me. I love her showing me new ways to cook from different ethnicities. The ingredients might not sound too appetizing if you are only used to American-style cooking. But if you open your mind you will love it. You will find the combination of the creamy tofu, the crunchy outside and the spicy, sweet dipping sauce amazing. I found the dried mushrooms and rice noodles in the ethnic section of my grocery store. I had to go to an Asian market to buy the dried fungus.

Ingredients:

Dried fungus

Dried black mushrooms

Rice noodles

Onion (green or yellow)

Yam, grated

Firm tofu

Salt, pepper, sugar

opt: eggplant, bean sprouts, grated carrot

Sauce: vinegar, sugar, chili sauce (in the jar), and a squirt of lime

Canola oil

Wrappers

Soak the fungus, black mushrooms and rice noodles. Chop up. Add to grated yam and chopped up tofu. Add a little salt, pepper, and sugar. (You will just have to play with the quantities! We didn't measure.) Roll up in spring roll wrappers and fry. Stir together the dipping sauce, micro waving the vinegar and sugar to dissolve first.