Sesame Ginger Tofu

If you are looking for a great marinade for your tofu, you must try this Sesame Ginger Tofu Recipe. Rather than purchasing a flavored tofu block from the market, you can make a fresh marinade in the comfort of your own home. Serve over rice and your favorite vegetables. Enjoy!

Ingredients:

2 containers firm or extra firm tofu, pressed

1/3 cup soy sauce

3/4 cup water

1 tbsp fresh ginger, minced

3 cloves garlic, minced

1 1/2 tbsp sesame oil

2 tbsp sesame seeds (optional)

Preparation:

1. Slice each block of tofu into 4 or 5 slices.

2. In a small bowl, whisk together the soy sauce, water, ginger, garlic and sesame oil. Pour mixture over each piece of tofu in a shallow bowl or pan, and allow to marinate for at least 30 minutes.

3. Preheat the oven to 425 degrees and lightly grease a baking sheet. Carefully place each slice on the baking sheet and sprinkle with sesame seeds.

Bake for 30 minutes, then rotate the sheet, if needed and drizzle with more marinade. Bake for another 15 minutes, or until liquid is almost dry.

Slow Cooker Pepper Steak

What a successful meal tonight! This one goes into the books as one of the favorite meat dishes cooked for my husband. He said this was delicious! This was not only a healthy meal, but an easy meal cooked in the crock pot. All it took was 7 hours on low. I served this dish with vegetable fried rice and I made a side dish of ginger soy grilled tofu (that's me the "vegetarian.")

Tip: I purchased the top sirloin steaks at Whole Foods Market which meant the meat was free of antibiotics and hormones. The cows were raised in an organic grass fed environment. The butcher was also kind enough to cut the steak for me into thin two inch strips.

Serving Size: 4

Ingredients

• - 1-1/4 pounds beef sirloin, cut into 2 inch strips
• - garlic powder to taste
• - 2 tablespoons vegetable oil
• - 2/3 cube beef bouillon
• - 2 tablespoons and 2 teaspoons hot water
• - 2 teaspoons cornstarch
• - 1/3 cup chopped organic white onion
• - 1-1/3 large organic green bell peppers, roughly chopped
• - 2/3 (14.5 ounce) can organic stewed tomatoes, with liquid
• - 2 tablespoons soy sauce
• - 3/4 teaspoon organic white sugar
• - 3/4 teaspoon sea salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Vegan Pumpkin Cookies

This is a delicious and healthy cookie for the vegan audience or those wanting to try something new. I made this for our cookie exchange party. Alot of people really enjoyed the moist and fluffy texture. Many even could not believe this was a vegan recipe.

Tips: I substituted organic apple sauce for oil in the recipe. I also did not add nuts or raisins.

Vegan Pumpkin Cookies
Serving Size: Yields 5-6 dozen cookies
Preparation time: 30 minutes

Ingredients
- 4 cups of all-purpose flour
- 2 cups of organic brown sugar, firmly packed
- 2 teaspoons of pure vanilla extract
- 2 cups of organic canned pumpkin
- 2 teaspoons of baking soda
- 1 cup vegetable oil (or organic apple sauce)
- 2 teaspoon baking powder
- 1 teaspoon each - cinnamon & nutmeg
- 1 cup chopped nuts (optional)
- 1/2 teaspoon ginger
- 1 1/2 cups raisins (optional)

Directions:
1. Pre-heat oven at 350°F
2. Beat sugar, pumpkin, oil (or apple sauce) and vanilla extract.
3. Sift together dry ingredients and stir into the pumpkin mixture until smooth.
Optional: Blend in raisins and nuts.
4. Drop by spoonfuls or oiled baking sheet, and bake for 12-15 minutes.

I'm Back...and Happy Holidays!

So my last post was in late September, and now it is almost the end of 2009. I admit I have been very distracted with the last few months as alot has happened. My little sister got married on October 3rd to her wonderful husband Dan. We had our annual Halloween party and than celebrated my husband's 29th birthday early November. Before we knew it we were celebrating Thanksgiving and getting ready for the holidays. Before we knew it we were lighting the menorah for Hanukkah and going to many family and friend holiday parties. WOW!

I am determined to begin my mission and passion once again and try new recipes. I am also reading the book Julie & Julia, before I watch the movie :) I am sure that will inspire me to cook and continue this blog.

I wish you all a very Happy Holidays! I have a ton of new baking recipes to share! The past two weeks I have enjoyed making delicious sweets including, vegan pumpkin cookies, Millionaire shortbread bars, oatmeal and dried fruit cookies, sugar cookies and so much more. I cannot wait to share! From our family to yours, I wish you a very Happy Holidays and a Healthy and Happy New Year.

Vegetarian Gumbo

Its time for the vegetarian version!

This is a hearty, filling meal for you to add in those fresh fall vegetables. Enjoy with corn bread or top the gumbo on whole grain couscous or whole grain rice. This is a satisfying choice for a dinner that will keep you happy and full.

Use any vegetables you may have on hand. Additional vegetables may include parsnip, okra, and winter squash. Have fun with the creativity of adding your favorite vegetables.

Serving Size: 8

Ingredients:

• 1/2 cup vegetable oil
• 1/3 cup unbleached whole wheat flour
• 1 small onion, chopped (1 cup)
• 1 small green bell pepper, chopped (1 cup)
• 3 stalks celery, chopped (1 cup)
• 1 28-oz. can diced tomatoes
• 2 cups fresh or frozen green beans
• 3 carrots, sliced (2 cups)
• 1 zucchini, diced (1 cup)
• 1 Tbs. ground cumin
• 1 Tbs. paprika
• 1 Tbs. dried oregano
• 1/4 tsp. cayenne pepper

Directions:

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened.
   
3. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper.
   
4. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.
   

Healthy Oatmeal Raisin Muffins

This is a great morning breakfast or snack packed with healthy elements. This recipe will surely add more energy to your day with the sweetness of the raisins and the whole grain, natural flavors.

To add healthy elements I chose some substitutions for the traditional baking of muffins. These changes included: Eliminating oil and using organic unsweetened apple sauce and instead of milk, I used light vanilla soy milk.

Vegan Alternative: The entire recipe is vegan with the exception of the eggs. Please try an egg substitute for the vegan version. The egg substitute is a great alternative and the taste is not compromised.

Serving Size: Yields 12 Muffins

Ingredients:

- 1 1/4 cups unbleached whole wheat flour
- 1 1/2 cups quick-cooking rolled oats
- 1/3 cup firmly packed brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup water
- 1/4 cup vanilla soy milk
- 1-1/4 cup organic applesauce

- 1 egg (or substitute)
- 1/2 cup raisins

Directions:

1. Pre-Heat oven to 400 degrees. Grease 12 muffin cups

2. In mixing bowl, combine all dry ingredients; mix well.

3. In large bowl or stand mixer, combine all wet ingredients; blend well

4. Stir in dry ingredients to the stand mixer, just until moistened. Stir in raisins

5. Spoon batter into prepared muffin cups, filling 2/3 full

6. Bake for 15-20 minutes

Asian Tofu Salad

This is not only a healthy salad packed with protein and vitamins, but an easy lunch or dinner choice. The dressing prepared is homemade, easy to make, and packed with natural ingredients. Enjoy the flavor and benefit of fresh ginger. It helps with any stomach aches and promotes overall well being.

I chose to toss in a handful of slivered almonds, mandaran oranges, and red peppers for an additional boost. This recipe was originally found on LifeScript, a web based site for healthy living.

Serves 4

Ingredients
· 2 tablespoons canola oil or olive oil
· 2 tablespoons rice vinegar
· 1 tablespoon honey
· 2 teaspoons reduced-sodium soy sauce
· 1 teaspoon toasted sesame oil
· 1 teaspoon minced fresh ginger
· 1/2 teaspoon salt
· 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
· 8 cups mixed salad greens
· 2 medium carrots, peeled, halved lengthwise and sliced
· 1 large cucumber, chopped
· 1 red pepper, chopped
· 1/2 cup slivered almonds, optional
· 1/2 cup canned mandarin oranges, optional

Directions
1. Whisk canola or olive oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
3. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
4. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
5. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.