Simple Asian Stir Fry

A very simple dish taken from Naturally Gourmet, by Karen Houghton.

You can definitely substitute the veggies if needed.

Ingredients:

4 mushrooms, sliced

1 red bell pepper

1 stalk of celery (or leave it out...)

1 green pepper, sliced

1/2 onion, sliced

(we used yellow for more color,

but for Christmas green would have looked nice!)

1 carrot, sliced

2 cloves garlic, minced

5 T olive oil

1 tsp cornstarch

1 lb firm, water-packed tofu, cubed

6 T soy sauce

4 oz water

Instructions:

Drain and cut tofu. Heat frying pan on high and fry tofu with 3 T of the olive oil, 3 T of the soy sauce, and garlic to season. Then stir fry vegetables in frying pan in 2 T of olive oil. Add garlic, onions, carrots, bell pepper, celery, and mushrooms. Cook to desired tenderness. Season with 3 T of soy sauce, or to taste.

Mix 1 tsp cornstarch with 4oz water. Add vegetables to tofu and cornstarch mixture. Cook to thicken a little. Serve hot over steamed brown jasmine rice.

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Vegan Key Lime Pie

This is one of our very favorite desserts and often gets requested for birthdays. It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice 3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.

Creamy Basil Dressing

This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in. This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far. It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy. Serve chilled.

Amy's Happy Tummy

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