Notes: We thought it was too soupy. I would use less vegetable broth next time. Also not spicy and would double curry paste.

Ingredients:
1 pound extra-firm tofu
Bragg Liquid Aminos
1 tablespoon red curry paste
24–32 ounces vegetable stock (use 24 if you like it thicker, 32 if you like it thinner)
1 onion, sliced into half rounds
3 carrots, sliced into angled rounds
2 cups snow peas
2 tablespoons low-sodium tamari
1 tablespoon molasses
1 cup milk substitute
Juice of 1 lime
3 cups cooked brown rice
5 green onions, sliced into thin rounds
1 cup cilantro, rinsed and chopped

Directions:
For Broiled Tofu Cubes:
Preheat oven to broil. Drain the tofu and cut into 1-inch cubes. Spray the cubes with Bragg Liquid Aminos. Broil the cubes on a sprayed baking sheet for 20 minutes, turning once, until browned on both sides.

For Curry:
Preheat a large, sprayed skillet or wok until the smoke rises. Stir-fry the curry paste in 4 tablespoons of stock, stirring continuously until combined. Add the sliced onion and stir to coat. Add the carrots and snow peas and cook for 1 minute. Add the remaining vegetable stock and the broiled tofu. Combine the tamari and molasses in a small bowl. Stir the mixture into the skillet. Add the milk substitute and lime juice.

Serve curry warm over brown rice. Garnish with sliced green onions and basil.

Source: www.fireengineering.com

Notes: Supper tonight. We both thought this was pretty good. I’m sure we’ll eat it again. Nova wasn’t fond of the dried apricots in it.

Ingredients:
1¾ cups vegetable stock or water
2 cups whole wheat couscous
4–6 tablespoons molasses
6–8 dried apricots, diced
½ cup pecans, chopped
4 medium tomatoes
Cracked pepper to taste
Balsamic vinegar
16 ounces asparagus
Tabasco sauce (optional)

Directions:
For Making Couscous:
Bring the vegetable stock to a boil. Turn off heat, and stir in the couscous. Cover and let sit for 10 minutes. Meanwhile, heat up the molasses in a separate saucepan. Add the apricots, pecans, and molasses to the couscous. Fluff gently with a fork.
For Broiling Tomatoes:
Preheat oven to 450º. Cut the core from the tomatoes and place them upright in a casserole dish. Season with pepper. Drizzle balsamic vinegar into the core. Bake for 20 minutes or until skins are peeling away and tomatoes are softening.
For Pan Searing Asparagus:
Trim woody ends from asparagus. Place in a skillet on high heat and season with pepper. Cook for 4–6 minutes or until shoots begin to brown slightly.

Source: Unknown.

Notes: Neither one of us cared for this. It had to much of a vinegar taste. I don’t know if it’s the recipe, or I measured wrong. I’d like to try it again tweaking it a little or a different recipe altogether.

Ingredients:
1 large yellow onion, chopped
8 ounces crimini or other wild mushrooms, sliced
8 ounces white mushrooms, sliced
4 cloves garlic, minced
4 tablespoons whole-wheat flour
3 tablespoons balsamic vinegar
½ cup soy milk
Thyme, to taste
16 ounces cooked whole-wheat fettuccine noodles

Instructions:
Cook onion in non-stick skillet on high heat for 3 minutes.
Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.
Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.
Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.
Serve warm over cooked noodles.

Source: The Engine 2 Diet book