PlanV Entrées!
Dan's Curried Peanut Tofu |
Chris and Anna's Moroccan Stew over Savory Couscous |
Seared Morocan Spiced Tofu |
Betsy's Chickpea Casserole |
Kelly's African Bean Soup |
Bluebird's Tofu Scramble and Grits |
Dan's Curried Peanut Tofu
1 large onion
2 cloves garlic
olive oil
1/4 cup roasted
peanuts, chopped
1
lb. tofu
1 tsp salt
1 tsp curry powder
1 large carrot, chopped
green onions, chopped
Heat oil and sautée onions and garlic. Add tofu and rest of ingredients and cook until done. Goes great over brown rice!
Chris and Anna's Moroccan Stew over
Savory Couscous
(8 Servings)
Stew:
1/4 cup olive oil
1 red onion, coarsely chopped
2 carrots, thickly sliced
4 baby turnips, halved
8 small new potatoes, halved
1 green bell pepper, cut into chunks
green beans, halved
1 fresh tomato, quartered
1 14oz can whole tomatoes, chopped (or use all fresh)
2 tbsp raisins
1 can garbanzo chickpeas
3 tbsp red lentils
2 garlic cloves, crushed
1 tsp ground turmeric
1 tbsp ground coriander
1 tsp cumin seeds
1 tsp cinnamon
4 1/2 cups vegetable stock
salt and coarsely ground black pepper
Fry vegetables for 10 min in olive oil, then add garlic and spices and cook for 2 minutes more. Pour in lentils, tomatoes, veggie stock, and raisons. Add salt and pepper to taste. Bring to a boil and reduce to simmer for at least 20 minutes.
Couscous:
2 tsp olive oil
1 tbsp pine nuts
1 tbsp currants
2 cloves garlic
1 small onion, very finely chopped
3 cup couscous
3 cups boiling water
Lightly fry onion in olive oil, adding garlic and currants for 1 minute before adding dry couscous and cooking for a 1 minute more. Remove from heat, mix well, and pour boiling water over couscous. Stir and cover. Let sit for 10 minutes, or until all water is absorbed. Fluff before serving and lightly salt. Serve stew over couscous.
Seared Moroccan Spiced Tofu
(6 servings)
1 Medium onion
5 tbsp Fresh lemon juice
2 tbsp Minced fresh parsley
1 tbsp Ground cumin
1 tsp Dried oregano
2 ea Large garlic clove
1/2 c Olive oils
2 tbsp Soy sauce
5 1/2 tbsp Minced fresh ginger
1 tbsp Chili powder
1 tsp Turmeric
1 tsp Coursely ground pepper
4 lb Tofu
Mix first all ingredients save tofu in large bowl. Slice tofu into strips
and add to marinade,
turning to coat. Let marinate for at least 30 minutes. In hot pan with canola
oil, sear tofu until lightly brown on both sides and serve with marinade
sauce from pan.
Betsy's Chickpea Casserole
TART:
2 cups chickpea flour
6 cups cold water
2 tbsp olive oil
1 tsp salt
1/2 tsp white pepper
1 pinch saffron
1 10" glass pie pan
Whisk all ingredients together in heavy bottomed 3 (so we need 6) quart saucepan bring to a boil, then lower flame and stir CONSTANTLY for 25 minutes oil pie pan and pour polenta in.
FILLING:
1 pound waxy potatos yukon golds or red bliss (1/2 inch thick rounds)
1 pound
onions sliced
1 1/2 inch thick
3 tbsp olive oil
white wine vinegar
sea
salt and pepper to taste
paprika for garnish
Put potatoes in a 3 qt saucepan with steamer basket and tight
fitting lid and steam for 10-15 minutes or until cooked through. toss with
2 tbsp oil a splash of vinegar and salt to taste.
Steam onions 10 mins and toss with remaining oil and salt to taste.
ASSEMBLY
Preheat oven to 375 and
oil a 10-inch pie pan.
Arrange potatoes over polenta, spread onions over potatoes (or layer the
veggies and polenta) and
drizzle with remaining 2 tbsp olive oil.
Dust tart w paprika then allow to set for 1 hour.
Bake for 45 minutes.
Kelly's African Bean Soup
2-3 medium onions
2 red bell peppers
200 gr mushrooms
2 cups kidney beans (soak in water overnight - cooked in water - the water
is used later; can also be substituted with canned beans)
1-1 1/2 pk. cream of coconut
2 cups hot water
2 cans tomatoes
4 tbsp tomato puree
2 large broccoli heads
curry powder
pepper and vegetable salt
grated coconut
Directions:
Onions, bell peppers and mushrooms are sautéed in a large frying pan.
Set aside.
Put next 6 ingredients in a pan and simmer for about 20 minutes. Add
the Curry, salt and pepper. Then add onion, bell pepper and mushroom
mixture. Put grated coconut over and serve with bread.
Serves: 4-6
Bluebird's Scrambled Tofu and Grits
SCRAMBLE:
1 lb Block Firm Tofu, cubed (best drained and
fried seprately)
2 Tbsp Canola Oil
1 Onion, coarsely chopped
1 Red Bell Pepper, sliced
4 cloves Garlic, minced
1 tbsp Fresh Ginger, minced
2 Tomatoes, Chopped
2 cup Fresh Spinach
1/4 cup Nutritional Yeast
1/3 cup Soy Sauce
GRITS:
1 cup Corn Grits
3 cups Water
2 Tbsp Margarine
Salt and Pepper to taste
Based on a recipe from a splendid restaurant in Athens, Georgia, Bluebird,
this tofu scramble is a hit at any meal.
It's pretty simple- I'd recommend draining and frying the tofu seprately, and then sautee the vegetables and spices in order, adding the soy sauce and nutritional yeast near the end.
For the grits, bring the water to a boil and add salt, and then simmer the grits for 15 mins, being sure to stir well. Add margarine and pepper at the end. Maybe you could even add nutritional yeast to the grits?