This versatile recipe can be served at room temperature or tossed together in a wok as a stir fry. Be sure to pick up baked tofu at the market–it is a much easier introduction for new tofu eaters. Bok choy or kale provides an excellent source of calcium and B vitamins.
1/4 cup (60 ml) tamari soy sauce
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) toasted sesame seed oil
1 clove garlic, minced
300 g baked tofu
2 cups (500 ml) Napa cabbage, shredded
3 cups bok choy or kale, shredded
2 tbsp (30 ml) extra virgin olive oil
2 cups (500 ml) shiitake mushrooms, sliced
2 tsp (10 ml) toasted sesame seed oil
In a medium bowl, whisk soy sauce, lemon juice, 1 tsp (5 ml) sesame oil, and garlic. Pour over tofu and marinate for about 15 minutes.
Put cabbage and bok choy in a large serving bowl. Drain the tofu, reserving the marinade. Heat the olive oil in a skillet or wok over medium heat. Add mushrooms and remainder of sesame oil. Cook for 2 minutes, stirring often. Add the tofu and stir often, until the tofu is lightly browned. Spoon tofu mixture over cabbage. Add the marinade to the wok, heat to a boil and then add to the salad. Toss gently to coat and serve immediately.
source: "Brain Food", alive #252, October 2003
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
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