Tofu or Tempeh with Lime and Ginger


I N G R E D I E N T S

  • Juice and zest of 1 lime
  • 1 tbsp. fresh ginger, peeled and grated (Hint: it is easiest to peel ginger with the edge of a teaspoon)
  • 2 tbsp. low salt tamari
  • 1 tbsp. maple syrup
  • 3–4 tbsp. spring water
  • 8 oz. firm tofu or tempeh (plain or flax is best)


M E T H O D

Steam tofu or tempeh for 5 minutes. Allow it to cool before handling
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Cut the tofu or tempeh into slices approximately ¼” by 2½”
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Mix lime juice and zest, ginger, tamari and spring water in a rectangular glass dish; marinate the tofu or tempeh for 10 minutes, turning once
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Transfer the tofu or tempeh and the marinade into a saucepan. Sauté over medium heat until brown and most of the marinade is absorbed
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Serve immediately as part of your meal or store in refrigerator for snacks

Variations on this recipe can include orange juice, Dijon mustard or rice vinegar

Three-Bean Chili
This recipe was adapted from Ashley Melillo’s Blissful Basil cookbook. On a cold winter night I had to change my menu for a cooking class at the last minute. I needed something warming, easy to prepare, and didn’t require a trip to the grocery store. It also had to satisfy some meat eaters. Her walnut/sun-dried tomato “meat” saved the day!


I N G R E D I E N T S

  • 1 yellow onion, chopped
  • 4 gloves garlic, chopped
  • 3–4 tbsp. chili powder
  • 1 tbsp. oregano
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • Cayenne pepper to taste
  • 1 cup toasted walnuts
  • 1 cup sun-dried tomatoes, dry and coarsely chopped
  • 2 cans (28oz. each) crushed tomatoes
  • 1 15oz. can black beans, rinsed and drained
  • 1 15oz. can kidney beans, rinsed and drained
  • 1 15 oz. can cannellini or garbanzo beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tbsp. low sodium tamari sauce


M E T H O D

Heat a large sauce pan and sauté the onion and garlic in a few tablespoons of vegetable broth until soft
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Add the chili powder, oregano, cumin and salt. Stir to blend the flavors
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Add tomatoes and their juice; stir to blend 
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Add the beans and broth and simmer for a few minutes
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Add the tamari; lower heat to medium low
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Process the walnuts and sun-dried tomatoes in a food processor on pulse being careful not to over process so the mixture is crumbly. Add to the pot of chili. Add cayenne pepper to taste for more “heat.”
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Simmer uncovered for 30 minutes, then cover and continue to simmer for 45 minutes or longer
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Garnish with a dollop of tofu sour cream, a slice of lime or a sprig of cilantro, and serve over rice

Lentil Stew with Root Vegetables


I N G R E D I E N T S

  • 1 cup of DePuy lentils, washed, sorted and soaked
    in water for two hours or more
  • 1” piece of kombu
  • 3–4 cups low salt vegetable broth
  • 1 medium red onion, cut in large dice
  • 2–3 large shallots, peeled and quartered
  • Spring water
  • 2 cups of root vegetables- carrots, parsnips, & rutabaga,
    peeled and cut into equal-size chunks (burdock is another option)
  • 2 cups mushrooms, quartered
  • 1 tbsp. mirin
  • 2–3 tsp. lemon juice
  • ½ cup of sliced collard greens
  • Sea salt


M E T H O D

Preheat oven to 400 degrees
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Toss the root vegetables with a quarter-cup of vegetable broth and a pinch of sea salt. Bake for 20 minutes in a roasting pan.
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Turn and toss; add shallots, onions, and mushrooms; then bake another 20 minutes. Add more vegetable broth if needed. (Another oil-free option is to roast the vegetables on a sheet of parchment paper)
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While the root vegetables are cooking, bring the lentils to a boil in the remaining vegetable broth. Add the kombu, reduce heat and cover for 20–30 minutes, testing for doneness
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Remove kombu and add collard greens, simmer another 5 minutes
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Stir mirin and lemon juice into the root vegetables
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Combine all ingredients and season with fresh parsley, sage, rosemary or thyme  
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Serves 4–5