one block extra firm tofu
2 tbsp Worchester sauce
2 tbsp oyster sauce
2 tbsp teriyaki sauce
5 tbsp tamari or soy sauce
3 tbsp sesame oil
1 dried, hot chili pepper (chopped)
3 cloves garlic (minced)
1 tbsp ginger root (chopped)
3 tbsp peanut butter
½ c. green onions
Basmati rice

Drain and cut tofu in ½ inch blocks.  Marinade tofu for several hours in Worchester sauce, oyster sauce, teriyaki sauce and 2 tbsp of soy/tamari sauce.  Start making rice (time it to finish when tofu is cooked).  I recommend basmati.

Heat sesame oil in a frying pan at a high temperature. Add chili pepper, but be careful of the smoke!  (It can choke you)  Heat up the chili pepper for 1 minute, then add garlic and ginger and continue stirring.  Finally, add tofu & marinade and fry until lightly browned.

Reduce heat to low (or turn off altogether)

In a small bowl, blend peanut butter and 3 tbsp of soy/tamari sauce.  Add to the pan and coat the pieces of tofu.  Add chopped green onions and stir over low heat for several minutes.

Serve on a bed of rice & enjoy!

4 cups of thick noodles
(I use precooked, frozen rice-flour noodles like Nissin brand “Donbei Tama Udon”)
½ pound shiitake mushrooms, chopped
3 cloves garlic, minced
1½ teaspoons ginger root, grated/finely chopped
½ cup green onion, chopped
1 package frozen fish cake
½ cup mirin (sweet Japanese cooking wine)
1½ tsp hot chile sesame oil (or 2 tsp sesame oil plus ½ tsp crushed red pepper flakes)
1 tbsp soy or tamari sauce
1 tablespoon sesame oil
1 heaping tablespoon of bonito dashi fish broth powder (can be substituted with vegetable bouillon cubes)
Optional: seasoned Nori (dried seaweed) pieces

Prepare ingredients first:  Chop up green onion and set aside in a bowl.  If shiitake mushrooms are dried, soak in warm water first.  Slice up mushroom caps and discard the stems. Peel & mince both garlic and ginger. 

In a medium-sized pot, start boiling water for noodles.  In a very large pot, add the dashi and 1.5L of water.

In a large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger and stir frequently for a few minutes.  (Add more oil as needed to prevent sticking.)

Once medium pot is boiling, add frozen noodles.  Stir gently.  In 2-3 minutes the noodles will be soft (should not be mushy).  Drain in a colander, run cold water over top and set aside.

Slice fish cake into ½” pieces.  Once the large pot is boiling, add fish cake, mirin and soy sauce. After another couple of minutes, add the cooked ginger, garlic and mushrooms.  Bring everything to a gentle boil and simmer, uncovered, for 10 minutes.

Finally, add the noodles, green onions and Nori (optional) to the large pot. Stir and allow to sit for a couple more minutes.  Serve hot & enjoy!

1 package of rice vermicelli noodles
1 package of rice paper (round, about 8 inches wide) (see picture below)
carrot, chopped
cucumber (de-seeded and sliced lengthwise)
coriander, chopped or whole
Thai basil leaves (purple basil)
mint leaves, chopped or whole
green onion, chopped

Optional or for variation:
Lettuce, chopped
cooked shrimp, whole

Rice Paper and Vermicelli

Sweet chili sauce (comes in a variety of bottles) 
Plum sauce
Peanut sauce ~ my fave! (made from 4 tbsp of Hoisin Sauce, 1 tbsp of peanut butter, 1 tsp of sweet chili sauce, and 1 tbsp of crushed peanuts… add a little water & stir if too thick)

Soak rice noodles in a pot of hot water until soft (but not mushy). Drain in colander and rinse with cold water. Squeeze out excess water (with clean hands) and place in a bowl. (You can also do this in advance and store in the fridge.)

Briefly dip rice paper into warm water and place texture-side-up onto a clean, flat surface. Wet rice paper slightly until it is uniformly soft, before attempting to roll.

Add a small amount of rice noodle to the center. Then add carrots, cucumber, basil, mint and green onion. Roll away from you, tucking in sides squarely.

Cut finished salad roll in half on a diagonal. Dip rolls into your choice of sauce & enjoy!

1½ cups hot vegetable bouillon
2 cups TVP (texturized vegetable protein) flakes
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cups mushrooms, sliced
3 cloves garlic, minced
1 cup celery, chopped
2 slices bread, finely chopped
½ cup fresh parsley, chopped
2 x 9-inch pie shells
1 egg
½ tsp cinnamon
½ tsp savory
¼ tsp ground cloves
½ tsp pepper
salt to taste

Preheat oven at 375 degrees F.

Add half the bouillon to the TVP flakes and set aside to absorb.  (The TVP flakes will “puff up” and become moist.)

Add vegetable oil to a large pot on medium heat.  Then add onions, garlic, celery, mushrooms, salt, pepper, cinnamon, savory, ground cloves and the remaining bouillon.

Stirring occasionally, cook down until only a few tablespoons of liquid remain in the pot.

Add the moist TVP & blend. Add the bread and parsley & blend. Remove pot from heat.

Fill one pie shell (heap in the center). Use the other pie shell as the top crust.  Dampen fingers and pinch the edges together. Lastly, pierce the top with a knife (to allow steam to escape).

Beat one egg in a class and brush it on, in a thin layer, to the top of the pie.

Bake for 45 minutes on the middle-top rack.  Remove from oven and cool for 10 minutes.

¼ teaspoon cumin seeds (jeera)
¼ teaspoon garam masala powder
1 teaspoon fenugreek leaves (kasoori methi)
¼ teaspoon turmeric powder (haldi)
1 teaspoon red chili/cayenne powder (lal mirchi)
¼ teaspoon coriander seed powder (dhania)
Salt to taste (namak)
4 cloves of garlic, minced (lahsun)
1 tablespoon of ginger, grated (adrak)
1 large onion, finely chopped (pyaz)
1 green chili, finely chopped (hari mirch)
5 small tomatoes, finely chopped (tamatar)
4 tablespoons vegetable oil (tel)
1 can of chickpeas, drained (kabuli chana)
1 small bunch of coriander leaves, chopped
Basmati rice

Drain chickpeas, place in a bowl and soak in hot water to soften while preparing the other ingredients.  Start making rice.

Heat oil in a sauce/frying pan with cumin seed, ginger, garlic and green chili.  Add onion and a pinch of salt, and fry until onions are brown.  (Do not undercook)

Add coriander powder, turmeric and red chili powder, and continue stirring.  Add tomatoes and fry until the oil separates.

Add ½ the chickpeas to the pan. Use a potato masher to mash the sauce and the chickpeas together until lumpy.  Add the remaining chickpeas and stir together.  Cook for 2-3 minutes.

Add coriander leaves, fenugreek leaves and garam masala, and blend.  Cook for another minute then remove from heat.

Serve with basmati rice and garnish with some coriander leaves.

2 medium potatoes, cut into ½” cubes
1 tablespoon ginger, grated
1 tablespoon dark sesame oil
2 cups of cauliflower, cut into bite-sized pieces
½ cup coconut milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
¼ teaspoon chili powder (cayenne)
¼ teaspoon paprika
½ cup peas (frozen or fresh)
Optional: basmati rice

Potatoes:
2 large sweet potatoes (yams), chopped
3 tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
1 teaspoon black pepper

½ lb block of extra firm tofu, cubed/sliced
1 tablespoon dark sesame oil
5 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
½ teaspoon salt
¼ teaspoon black pepper
4 cups of ready-to-eat baby spinach leaves, rinsed
1 granny smith apple, chopped
1 cup fennel, grated

Start with the potato dish: Preheat oven to 400 degrees F.  In a large bowl, combine all the ingredients and toss together.  Spread evenly in a deep baking pan (9”x13”). Roast in the oven, uncovered, for 30 minutes or until the sweet potatoes are cooked all the way through. 

(Pierce with fork and if they are soft and slide off the fork, they are ready!)

While the potatoes are roasting, place a saucepan on medium-high heat and add sesame oil. Sauté the tofu cubes/slices until brown.  Set aside to cool.

In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, maple syrup, salt and pepper.  Blend until smooth.  In a large bowl, toss together the spinach, apple and fennel. 

Top with contents of small bowl (the dressing) and toss well. 

Serve together, or salad first & then the potatoes.  Very flavourful dinner!