Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients:

1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice

Directions:

1. Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
2. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
3. Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
4. Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
5. Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews

Chocolate Pud’n Pops – Non Dairy

Notes: Both the flavor and texture pretty good.

Ingredients:
2 cups of water
2 cups of milk substitute
1 cup of raw sugar
1/4 cup of all purpose whole wheat flour
1/4 cup cocoa powder.

Directions:
In a large pan combine all ingredients. Whisk over medium high heat until it begins to boil and thicken up.
Pour the pudding mix into the molds and put in the sticks. Place molds in the freezer.

Vegan Chocolate Chunk Cookies

Notes: I didn’t have pastry flour so I used all purpose ww. I made the cookies way too big and thick. I thought they were ok. Nova didn’t.

Ingredients:
¾ cup and 2 tablespoons unsweetened applesauce
2 tablespoons flaxseed meal mixed with ¼ cup water
1 cup plus 4 tablespoons light brown sugar, packed
1 tablespoon Ener-G egg replacer mixed with ¼ cup water
1 tablespoon vanilla extract
3 cups whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon finely ground sea salt
2 cups 70 percent cocoa (or greater) chocolate chips or chunks

Directions:
Preheat oven to 350º. Mix the applesauce, flaxseed, and sugar together using an electric or hand mixer. Beat in the Ener-G and vanilla. Mix the remaining ingredients (except the chocolate chunks) in a separate bowl. Gradually combine the dry and wet ingredients until thoroughly combined. Stir in the chocolate chunks. Place rounded, heaping tablespoons of dough onto a sprayed or parchment-lined cookie sheet and bake for 10–12 minutes. Let the cookies cool on a wire rack.

Sloppy Joes

Notes: This was ok. I didn’t really follow the measurements in the recipe. Neither one of us are big on Sloppy Joes anyway. Probably wouldn’t make again unless for the Grand-lids.

Ingredients:
onion – 3 ounces
vegetarian meat crumbles (frozen) – 4 ounces
tomato paste – 2 ounces
tamari – 1 ounces
Worchestershire sauce (vegetarian) – 1 ounces
brown sugar – 1 teaspoon
whole grain bun – 1 bun

Directions:
1 Saute’ the onion on high heat in a nonstick skillet for 3 minutes, until just translucent.
2 Add the veggie meat crumbles and 1/4 cup of water to the skillet and cook for 5 minutes, until warmed through.
3 Stir in the tomato paste.
4 Add the remaining water and stir until thoroughly mixed, using more water as necessary to make a thick sauce.
5 Stir in the tamari, Worcestershire, and sugar.
6 Place a generous amount of filling into each bun.
7 Top with sliced onion and pickles.

Source: I believe this is a Engine 2 recipe.