Saturday, July 31, 2010


Ingredients (makes 2 servings):

1 and 1/2 C long rice
2 C water
1 C onion, diced
1/2 C red pepper, diced
1/4 C corn
1/4 C green pea
1/4 C carrot, diced
2 pieces of tofu
A bit of green onion and celery, chopped

Sauce: Mix 3 tbs soy sauce, ½ tsp mushroom powder, dash of white pepper and sesame oil


1. Cook rice as directed on the package. Set aside to cool down.
2. Marinate tofu cubes, pan fry till golden brown. Set aside.
3. Sautee chopped onion, carrot, red pepper with a bit of salt, 1 minute.
4. Stir in rice, stir fry for 5 minutes.
5. Stir in green peas, corn, and tofu.
6. Add black pepper, and sauce. Add a bit of salt. Stir fry for another minute.
7. Sprinkle with green onion and celery. Serve.

Sunday, July 25, 2010


Stuffing Ingredients (enough to stuff a package of 35 wonton wrappers):

1 package wonton wrappers
2 C crumbled tofu
1/2 C dried, ground TVP
1/2 C chopped cabbage (minced)
1/4 C carrots (minced)
4 pieces of mushrooms (minced & pre-panfried)
2-3 stalks green onion (minced)
1 tbsp chopped ginger
1/4 C green pea
1 tsp each of salt & pepper
1 Tbsp sesame oil
1 Tbsp mushroom seasoning
1 Tbsp soy sauce or liquid aminos

Combine all ingredients to form stuffing.

Sweet & Sour Dressing:

1 Tbsp ketchup
1 Tbsp lemon juice
1 Tbsp sugar

Wrapping Directions:

1. Use your finger to wet two edges on one side of the wonton wrapper.
2. Put 1 tbsp of stuffing in the center of wrapper and wrap, pinching the corners tightly.
3. Deep fry the wrapped wontons until they are golden and crispy.

Friday, July 23, 2010


Ingredients (makes 4 servings):

1 pack of firm tofu (roughly 18 oz.)
1 pack of mixed baby lettuce
1 Persian Cucumber
1 carrot, shredded
1/2 an onion, sliced

Asian Dressing:

1 jalapeño chili, seeded & minced
2 Tbsp vinegar
2 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp salt
2 tsp sugar
2 Tbsp toasted sesame seeds

Mix all ingredients & add or remove sesame seeds to taste.


1. Simmer tofu in vegetable broth over low heat for 10-15 min.
2. Cool tofu and drain out water. Cut into smaller slices and pan fry.
3. Mix all vegetables with fried tofu strips.
4. Toss salad with Italian or Asian dressing.

Tuesday, July 20, 2010


Ingredients (makes 6-7 servings):

1 pack of Soy Chorizo 1 cup of dry textured soy protein (TSP)
2 packs of spaghetti
1 jar of spaghetti sauce
2 cans of tomato paste (15 oz)
2 C diced onions
1 C diced tomatoes
1 C sliced mushroom
2 tsp vegetable oil
Pinch of black pepper
Pinch of salt
2 C water


1. Cook spaghetti as directed in the package

2. TSP preparation:
a. Soak TSP in warm water for 10-15 min
b. Squeeze water out of the TSP
c. Marinate TSP with vegetable broth for 15 minutes

3. In large pot, sauté diced onion with vegetable oil until onions are soft and translucent
4. Stir in Chorizo and marinated TSP
5. Stir in spaghetti sauce, tomato paste, and diced tomatoes
6. Add 1 cup of water
7. Bring to boil, stir in mushroom, simmer for 10 minutes
8. Serve sauce over spaghetti


Ingredients (makes 4-5 servings):

1 C black beans, cooked & drained
1 C cooked corn
1 small purple onion, diced
1 C diced Roma tomatoes
1 handful cilantro, chopped
2 tsp Italian salad dressing (or 1 tsp of olive oil with 1 tsp of lemon juice)
Pinch of salt


1. Place black beans, corn, and tomatoes in a big bowl
2. Add Italian dressing to bowl (or olive oil and lemon juice)
3. Add chopped cilantro to bowl
4. Toss beans, corn, tomatoes, cilantro, and selected dressing in the bowl
5. Add salt to taste
This salad tastes better if you let it sit in the fridge for 2-3 hours first. This will let the flavor soak in.

Saturday, July 17, 2010


Ingredients (makes 4-5 servings):

10 ounces of pasta
4 pieces of tofu
2 bell peppers – 1 green, 1 red
8 ounces of mushrooms
2 Tbsp. of Italian parsley
1 onion
1 clove of garlic
1 tsp. each for salt and pepper
1 Tbsp. oil
1 Tbsp. mushroom seasoning
1/2 tsp. thyme
2 tsp - 1 Tbsp. capers


1. Cook the pasta per package instructions
2. Prepare the tofu – cut into smaller slices and pan fry
3. Slice mushrooms and onion
4. Mince the garlic
5. Heat the pan and add oil
6. Toss in the garlic and onion and fry until lightly browned
7. Add thyme and mushroom and fry
8. Pour cooked pasta into the pan and stir fry all ingredients
9. Once the pasta is lightly fried, add the fried tofu, chopped Italian parsley and capers
10. Season with salt, pepper, and mushroom seasoning


Ingredients (makes 4-5 servings):

1 and 1/2 C of dry textured soy protein
2 bell peppers, chopped – 1 green, 1 red
1/2 an onion
1 clove of garlic
1 C pineapple chunks (@10oz)
2 tsp salt & pepper
1 tsp mushroom seasoning
2 tsp corn starch
1 and 1/2 C vegetable oil
splash of sesame oil

Sweet & Sour Sauce:

3 Tbsp ketchup
2 Tbsp vinegar
2 Tbsp sugar
2 Tbsp pineapple juice
a pinch of Salt


1. Soak the soy protein chunks in hot water for 10-15 minutes
2. Squeeze the water out of the chunks
3. Marinate chunks with salt, pepper, mushroom seasoning, and corn starch. Let sit 10-15 minutes
4. Pour oil into a deep pot and heat until medium hot
5. Deep fry the marinated chunks until golden brown, then remove from oil
6. Pour oil out of the pan, leaving roughly 2 tablespoons oil in the pan
7. Stir fry the onion & garlic in the remaining oil, then pour sauce into mix
8. Add the pre-fried chunks, then stir fry
9. Add chopped bell peppers, then stir fry
10. Add pineapple, then stir fry
11. If the dish is too watery, add some corn starch to thicken the sauce
12. Add a little sesame oil for flavor and shine in the final dish


Pita spread:

3 Tbsp eggless mayonnaise
1 Tbsp ketchup
1 Tbsp yellow mustard
Pinch of salt

Mix all ingredients and add sugar to taste

Ingredients (make 4 or more servings):

4 pieces of tofu
1/2 an onion
1 pack of mixed baby lettuce
2 cucumbers
1 pack of pita bread
1 tsp salt and pepper
1 tsp olive oil


1. Prepare the tofu – cut into smaller slices and pan fry
2. Slice the onion
3. Heat the pan and add oil
4. Fry onion until lightly browned, then toss in fried tofu and fry together
5. Season onions and tofu with salt and pepper
6. Cut each pita bread in half and open by hand
7. Spread the inside of the pita bread with the mixed pita spread
8. Stuff pita bread with the tofu-onion mixture, freshly-sliced cucumber, and green lettuce


Ingredients (makes 2-3 servings):

1.5 C of long grain rice, cooked
1/2 C chickpeas
5 pieces of dried shitake mushrooms
1/2 C soy sauce
1 onion (diced)
1 red sweet pepper (diced)
1/2 C corn
1 stalk broccoli
3 mushrooms (sliced)
1 green onion (chopped)
1 stalk of celery (chopped)

Seasoning sauce:

2 Tbsp soy sauce
1/2 tsp sugar
A dash of white pepper
1/2 tsp mushroom seasoning
1 tsp sesame oil

Mix ingredients well


1. Cook rice in 2 cups of water.
2. Soak chickpeas overnight. Cook 50 min. Drain. Cook in soy sauce and water for 10 min, then let the mix sit for an hour.
3. Soak Shitake mushrooms in hot water for 1 hour, then stir-fry.
4. Cut broccoli to small pieces, boil, set in cold water for 2 minutes, and then drain.


1. Heat a wok or frying pan & add 2 Tbsp of cooking oil
2. When the oil is hot, toss in the chopped onion & red pepper. Stir fry.
3. Add a dash of salt & the rice to the mix. Stir fry for at least 5 minutes.
4. Add chickpeas and corn. Stir fry more.
5. Add seasoning sauce to pan. Stir fry.
6. Add the broccoli & mushrooms. Stir fry.
7. Add the green onion and celery right before taking the rice off the fire.


Ingredients (makes 4 or more servings):

1 lb or 1 pack of frozen edamame
4-5 quarts of water
1-2 Tbsp salt & pepper
1 Tbsp toasted sesame seeds


1. Bring the water to a boil and cook edamame
2. Drain and rinse with cold water
3. Add the toasted sesame seeds and toss
4. Season with salt and pepper to taste

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