Simple Fantastic Pasta (from a law school friend, Tom)
Ingredients:
- 1 can of black olives, sliced
- 1 garlic bulb, diced
- 1 package of whole wheat angel hair pasta
- 2 T olive oil
- Salt and pepper to taste
Heat olive oil in skillet on medium heat. Once the skillet is hot add garlic and gook until golden. Add olives and reduce heat. Cook pasta according to directions. Toss pasta to garlic and olive mixture. Serve and top with salt and pepper.
Tomatillo Enchiladas
Ingredients:
- 1 t olive oil
- 1 medium red onion, chopped
- 2 garlic cloves, finely chopped
- 10 oz frozen spinach, drained of excess water and chopped
- 1/2 package of firm tofu
- 1/2 container of Tofutti sour cream
- 8 fresh tomatillos, quartered
- 4 scallions, sliced
- 2/3 cup chopped cilantro
- 2 jalapeno peppers, chopped (optional)
- 1/2 t ground cumin
- 1/2 t ground coriander
- 12 corn tortillas (or as many as can be made)
Preheat oven to 350. Spray 9X13 baking dish with non-stick vegan spray (Spectrum makes vegan cooking sprays). Heat olive oil on skillet on medium and add onion and garlic and cook until soft. Puree tofu and Tofutti in food processor. Transfer tofu mixture to bowl and add onion mixture and spinach and stir.
In a food processor combine tomatillos, scallions, cilantro, jalapenos, cumin and coriander.
Cook corn tortillas on skillet or in microwave until pliable. Dip in tomatillo sauce and add spoonful of tofu filling and roll. Bake for approximately 30 minutes.
Sweet and Spicy Stir Fry (the first vegan dish prepared for me by my significant other)
Ingredients:
- 1 package of extra firm tofu
- 2 crowns of broccoli
- 1 small can of water chesnuts
- Any other veggies that sound good to you
- 1 package of udon noodles
- 1 T toasted sesame seeds (optional)
- 1/4 cup of soy sauce or Bragg Fluid Aminos
- 1 T olive oil
- 3 T brown sugar
- Cock sauce to taste
Filet tofu into 3 pieces. Heat olive oil on skillet on medium-high and add tofu. Cook until brown on both sides. Remove tofu from skillet and cut into bite size pieces. Add vegetables and tofu to skillet on medium heat. Add sauces, brown sugar and sesame seeds. Reduce heat to low and allow flavors to blend. Cook noodles according to directions. Toss noodles with mixture and serve.
Spring Rolls
Ingredients
- 1 carrot
- 1 cucumber
- 1 avocado
- 1 package of firm tofu, optional
- 8 sheets of rice paper
- 2 cups of rice noodles
- soy sauce or Bragg Fluid Aminos
- peanut sauce
- Sriracha sauce (optional)
If used, filet tofu into 3 pieces and cook in medium-high skillet with olive oil until both sides are brown -- cut into thin strips. Slice carrots and cucumber w/potato peeler, slice avocado into thin strips, cook rice noodles per package directions. Fill shallow bowl w/water and soak rice paper until soft. Place rice paper on dry surface and add filling. Use peanut sauce, soy sauce and Sriracha sauce for dipping.
