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Broccoli Stirfry

Ingredients (use vegan versions):

* 1 broccoli head plus the stem, separate head and finely chop stem
* 3 oz mushrooms, cut up
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 cup water, add more during cooking if needed
* 1/4 cup lite soy sauce, or to taste
* large handful of fresh spinach

Directions:

In any skillet or pan with a lid, add water and the veggies
except for the spinach. Cover, cook on medium approximately
15 minutes (your choice)…stir 2 or 3 times. Pour on soy
sauce, stir, add spinach, stir, cover and cook addition 5
minutes.

This is good alone or on rice.

Serves: 2

Preparation time: 30 min

Zucchini Stir

Ingredients (use vegan versions):

* 2 med. zucchini
* 3 med. onions
* 3-4 med. potatoes
* 2 green tomatoes
* 2 red tomatoes
* garlic salt to taste
* pepper to taste
* 1/4 cup canola oil
* steamed rice

Directions:

Slice all vegetables. Combine in large skillet heated with
oil. Fry on medium heat until tender. Add garlic salt and
pepper to taste. Serve over rice.

Serves: 4

Preparation time: 45 min

Stirfry

Ingredients (use vegan versions):

* tofu-firm
* broccoli
* bamboo Shoots
* carrots (baby carrots taste best)
* green cabbage
* mushrooms
* vegetable/sesame oil
* rice (white, brown, kashi, etc.)
* vegan teriyaki sauce/merinade, or both..
* sesame seeds/red pepper (optional)
* vegan sugar (unrefined preferred, but brown and white work)

Directions:

Buy ingredients to personal preference, but I usually use
about half of the head of cabbage, 1-2 cups worth of
carrots cut into shoots, 14 oz package of tofu, cut into
small squares. Personal preference on what kind and how much
mushroom. Personal preference on amount of broccoli. I
recommend usually alot of everything.

First get a big pot, wok, or pan and put in aproximately 2
to 4 Tablesppons of veg. or sesame oil. Add
chopped tofu and cook on high to medium high for aproximately 15-20
minutes, stirring occasionally until browned on all sides.

While tofu is frying, start cooking rice and chopping
veggies. After mushrooms are cut, place in bowl and add 1-2
tablespoons of vegan sugar, sesame seeds and red pepper (all
personal preferences on amount) and some sauce/merinade.
Let sit while cutting other veggies.

Once tofu is deep
golden brown on all sides, add sauce, cover tofu and lower
the temp. to low or medium. Cover and let sit for aproximately five
minutes (or longer) so tofu absorbs sauce. Then add veggies.
Turn to medium high and cook for 5 to 10 minutes until
veggies are cooked. Serve over rice.

I recommend Kikkoman or Safeway brand Teriyaki sauce. The
sauce is key for the flavor of the whole meal. If I have a
merinade, I sometimes add some while frying the tofu.

Serves: 2 – 4

Preparation time: 20 – 40 min

Yakisoba Stir Fry

Ingredients (use vegan versions):

* 1 med yellow onion
* 1 green pepper
* 1 red pepper
* 1 can waterchestnuts
* 1 cup bean sprouts
* 4 med mushrooms
* 1/2 cup sweet peas
* 1 tablespoon Chinese five spice
* 1 teaspoon vegetable oil
* 1 pkg yakisoba noodles (found in vegetable section of grocery stores)

Directions:

Chopp all of the veggies to bite size.
Sautee the onion, peppers and peas first, adding the chinese five spice
as desired. Then add in the waterchestnuts, sprouts, and mushrooms, as
these require less cooking time. Run the noodles under hot water to
separate, and then add them and the yakisoba spices (packet in noodles)
to the stir fry. Toss and sautee until desired tenderness of veggies
and enjoy!

(I experiment with spices/sauces sometimes adding stir fry sauce or
teriaki/soy sauces, salt and even vinegar)

Serves: 3

Preparation time: 20 min

Awesome Spicy Tofu Stirfry

Ingredients (use vegan versions):

* 1 lb firm tofu
* 1/4 cup canola oil
* 1 medium onion
* 1 can water chestnuts
* frozen stirfry vegetables
* 3/4 cup vegetable stock
* 1/2 cup soy sauce
* 1/6 cup cooking sherry
* 1/2 teaspoon ground red pepper
* 2 tablespoon garlic and red chili sauce
* 2 tablespoon corn starch

Directions:

Freeze tofu. Thaw tofu and drain as much water
as possible. Cut tofu into 1/4-1/2 in cubes.

Chop onion into medium size wedge pieces. Chop
water chestnuts (or use sliced in the can)

Mix vegetable stock, soy sauce, sherry, ground
red pepper and garlic/red chili sauce (I use Sun
Luck brand) in a mixing bowl.

Stir fry tofu in canola oil until golden brown.
Remove tofu onto paper towels to blot. Remove
excess oil from wok. Stir fry onion, water
chestnuts and frozen stir fry mix (your favorite
blend). Add tofu to veggies after 1-2 minutes.
stir fry another 1-2 minutes. Add sauce and cook
to boil. Cover and simmer until sauce has
thickened. Serve over rice.

Serves: 4

Preparation time: 30 min

Broccoli Tofu Stirfry with Almonds

Ingredients (use vegan versions):

* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil

Directions:

Cut broccoli into small florets, peel the stalks and cut
into cubes. Cut tofu into small cubes and spring onions into
2-cm (1-inch) pieces. Cut garlic into very small pieces.

Mix soy sauce with sake/sherry and vegan sugar.

Heat a wok or large saucepan. Add three tbsp. of vegetable
oil and 1 tbsp. of sesame oil. Stirfry broccoli first, then
add tofu, then garlic, almonds and spring onions. Stir until
everything is done. Add the soy sauce mixture, season with
pepper/cayenne pepper.

Serve with pasta or rice.

Serves: 4

Preparation time: 20 min

Zuccini Summer Stirfry

Ingredients (use vegan versions):

* 2 large fresh zuccinis (green, yellow or both), sliced in circles
* 1 large fresh tomato, peeled, sliced
* 1 fresh carrot, finely chopped
* 5-6 white mushrooms, cleaned, sliced thin
* 1/2 granny smith apple, sliced thin
* 1/2 vidalia onion, minced
* 1/2 teaspoon fresh ginger, minced
* 2-3 cloves garlic, minced
* 5 tablespoon olive oil
* 1 teaspoon vegan brown sugar
* fresh parsley, salt and pepper to taste

Directions:

Heat 3 tbs. olive oil in wok. Add onion, ginger, garlic,
and parsley. Simmer over medium heat until veggies are
golden brown. Add mushrooms and simmer until they shrink
and begin to make their own sauce. Add all other veggies
(zuccini, tomato, carrot, apple) and seasonings (brown
vegan sugar, salt and pepper).

Reduce heat to medium and cover. Allow veggies to simmer
for 15-20 min., stirring occasionally, until tender. Add
extra olive oil if necessary. Be sure to mix ingredients
well as brown vegan sugar has a tendency to become clumpy and
sticky.

Serve over brown rice in the backyard.

Serves: 4 – 6

Preparation time: 30 – 45 min

Marinated Tofu Stir Fry

Ingredients (use vegan versions):

* 1 package firm or extra-firm tofu
* 1/4 cup soy sauce
* 1 teaspoon garlic powder
* 1 teaspoon ginger
* 2 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 2 tablespoon roasted sesame oil
* 1 tablespoon chili oil
* 1 head broccoli, chopped
* 2 carrots, sliced
* 1 bell pepper, your choice
* 1/2 onion, chopped
* 1 clove pressed or chopped garlic

Directions:

Slice the tofu into 2 cm thick strips and place
in contained. Cover with soy sauce, garlic
powder, ginger, pepper flakes, salt, and oils.
Make sure all the tofu is able to soak up the
ingredients, then cover and let marinate in the
fridge for at least 2 hours.

When the tofu is done marinating, put a drop of
oil in a frying pan and cook the tofu until
browned on both sides, approximately 10 minutes.
Save the marinade. In a wok, heat the garlic in
a drop of oil and add the vegetables. Saut� for
about 5 minutes and then add the tofu, using the
spatula to break it into bite sized pieces. Add
a spoonful or so of the marinade to the mixture
and watch it sizzle. When the vegetables are as
soft as you want, serve hot over rice, drizzling
on more of the marinade to taste.

This recipe is especially easy to make with two
people in the kitchen, one can work on cooking
the tofu, the other can do the vegetables. The
tofu is also good to fry and eat by itself, I’ve
found. My boyfriend eats meat yet LOVES the
marinade sauce. It really smells good!

Serves: 4

Preparation time: 45 min

Afghani Inspired Delight

Ingredients (use vegan versions):

* 1 bag of fresh spinach (16 oz better, but I’ve done it with 10)
* 1 can of chickpeas (15 oz)
* 1 can of diced tomatoes (~15 oz)
* 2 or 3 sweet potatoes, depending on size, diced into 1-inch cubes
* 1/2 to 1 teaspoon cumin
* dash or so of cinnamon, don’t overdo it (this is what I think is Afghani tasting about it!)
* 3 teaspoons curry powder
* 2 green onions, thinly sliced
* salt and fresh ground pepper to taste
* 1 cup dry rice, (real, not instant) cooked however you like

Directions:

A friend of mine makes this and I
really enjoy it, its so easy! It
reminds me of some dishes I’ve had at
Afghani restaurants (hence the name).

Steam the sweet potato until just
tender, about 10 minutes or so.

In a wok, combine the tomatoes (not
drained) and chickpeas (drained), and
half can of water. Bring it to a
simmer and then add spinach until it
shrinks just a bit (just a couple
minutes, you don’t want to destroy
it.)

Add the sweet potatoes and spices to
the wok and stir to combine the
flavors, let it simmer for a few
minutes. I also like to let this sit
a few minutes after cooking to let
flavors mix. Serve over the rice.

Top each serving with several shakes
of salt and pepper, to taste.

Serves: 2 with leftovers

Preparation time: 30 min

Delicious StirFry Sauce

Ingredients (use vegan versions):

* 2 Tablespoons soy sauce
* 1 teaspoon cornstarch
* pinch of ginger
* 1 or 2 cloves of garlic, chopped
* 1 teaspoon tabasco or other hot pepper sauce
* 1 Tablespoon sherry

Directions:

Mix everything together, and after stir-frying veggies or
tofu reduce heat and add sauce. Stir for about 2 more
minutes. Very easy, and delicious! A great way to add flavor
to the simplest stirfry.

Preparation time: 5 min

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