Spicy tofu

INGREDIENTS (Nutrition)

3 tablespoons peanut oil 

1 pound firm tofu, cubed 

1 red onion, sliced 

1 red bell pepper, sliced 

1 green chile pepper, chopped 

3 cloves garlic, crushed 

1/3 cup hot water 

3 tablespoons white vinegar 

3 tablespoons soy sauce 

1 tablespoon brown sugar 

1 teaspoon cornstarch 

1 teaspoon crushed red pepper flakes 

 

 

DIRECTIONS

Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes. 

In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.

Spicy Sancocho

4 SERVINGS VEGANSancocho, a hearty Caribbean stew, offers a taste of island "comfort food." Serve this meatless version with Jamaican Cook-Up Rice (recipe this page) or any other rice dish. Look for plantains in large supermarkets or Latin or Hispanic food shops.

1 Tbs. canola oil

1 medium yellow onion, diced

1 medium green bell pepper, diced

8 oz. white mushrooms, sliced

1 or 2 jalapeno peppers, seeded

and minced

2 cups vegetable stock, canned broth

or water

14-oz. can stewed tomatoes

2 large carrots, peeled and diced

1 large green plantain, peeled and

coarsely chopped

1 large boiling potato, peeled and

diced

2 Tbs. minced fresh parsley

1 Tbs. chopped fresh oregano or 1 tsp.

dried oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

In large pot, heat oil over medium heat Add onion, bell pepper, mushrooms and jalapenos and cook, stirring often, until vegetables begin to soften, about 7 minutes. Stir in vegetable stock, stewed tome toes, carrots, plantain, potato and seasonings and bring to a simmer. Cook over medium-low heat, stirring occasionally until potato and carrots are tender, about 25 minutes. Serve hot.PER SERVING: 198 CAL.; 5 G PROT.; 4 G TOTAL FAT (0 SAT. FAT); 39 G CARB.; 0 CHOL.; 1,092 MG SOD.; 5 G FIBER.

Spanish Tortilla

Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too. 6 servings Active Time: 40 minutes Total Time: 40 minutes Ingredients 3 teaspoons extra-virgin olive oil, divided 1 small onion, thinly sliced 1 cup precooked diced red potatoes, (see Tip) 1 tablespoon chopped fresh thyme 1/2 teaspoon smoked paprika 6 large eggs 4 large egg whites 1/2 cup shredded Manchego, or Jack cheese 3 cups baby spinach, roughly chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Preparation Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center). To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold. Tips & Notes Make Ahead Tip: Store airtight in the refrigerator for up to 1 day. Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments. Nutrition Per serving: 178 calories; 9 g fat (3 g sat, 4 g mono); 217 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 12 g protein; 2 g fiber; 433 mg sodium; 210 mg potassium. Nutrition Bonus: Vitamin A (35% daily value), Selenium (29% dv), Vitamin C (15% dv). 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat

Simple Arrabbiata Sauce

INGREDIENTS (Nutrition) 2 (28 ounce) cans diced tomatoes 2 tablespoons olive oil 1 teaspoon crushed red pepper flakes 4 cloves garlic, minced 1/3 cup chopped fresh basil 1/2 teaspoon salt and pepper to taste DIRECTIONS In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.

Scramble tofu

INGREDIENTS (Nutrition) 1 tablespoon olive oil 1 bunch green onions, chopped 1 (14.5 ounce) can peeled and diced tomatoes with juice 1 (12 ounce) package firm silken tofu, drained and mashed ground turmeric to taste salt and pepper to taste 1/2 cup shredded Cheddar cheese DIRECTIONS Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Scheherazade Casserole

Ingredients • 1 cup raw bulgur • 1 cup boiling water • 1 tablespoon olive oil • 2 cups minced onions • 3 garlic cloves, minced (feel free to use more) • 1/2 teaspoon salt • 2 teaspoons cumin • 1 1/2 teaspoons basil • black pepper • cayenne, to taste • 1 large bell pepper, diced • 3/4 cup dried soybeans, soaked (I used canned pintos) • 1 (14 ounce) can tomatoes, drained • 3 tablespoons tomato paste (1/2 of a small can) • 1/2 cup packed finely minced fresh parsley • 1 1/2-2 cups crumbled feta cheese • hot sauce Directions Preheat oven to 375 degrees. Lightly oil a 9×13? baking pan. Place bulgur in a small bowl. Add boiling water, cover with a plate, and let stand at least 15 minutes. Meanwhile, heat olive oil in large skillet. Add onion, garlic, salt and seasonings. Stir occasionally as you saute over medium heat for 5 to 8 minutes. Add bell pepper and saute about 5 minutes more. Drain soybeans, and place them in blender with 1 cup fresh water. Grind until soybeans resemble a coarse batter. Transfer to large bowl (you can just grind the canned beans). Add soaked bulgur and sauteed vegetables to the soybeans. Stir in tomatoes, breaking into bite-sized pieces. Add tomato paste, parsley and 1 cup of the feta. Mix well. Spread into the baking pan and sprinkle remaining feta on top. Cover and bake 30 minutes at 375, then uncover and bake 15 minutes more at 350 degrees. Serve hot with a side vinaigrette salad. This delectable recipe will yield five portions but can be easily increased for a crowd. Feel free to experiment with other beans if they are more to your liking. You can also add a little heat by mixing in some fresh jalapeno or scotch bonnet into your pepper measurement.

Roasted grapes and carrots

 INGREDIENTS (Nutrition)
2 pounds red seedless grapes
1 (16 ounce) package peeled, baby carrots
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet.
Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min