1 pound plum tomatoes (about 6), cored and sliced
4 ounces fresh goat cheese, crumbled
3/4 cup half & half or heavy cream
1/2 cup milk
3 large eggs
1/4 teaspoon dried thyme
1 prepared pie crust (unbaked)
Preheat oven to 400 degrees F.
Arrange the tomato slices to cover the bottom of the pie crust.
In a medium bowl, whisk the eggs. Stir in the cheese, cream, milk, eggs and thyme.
Pour the cheese mixture over the tomatoes.
Bake about 45 minutes or until the top is golden brown.
Let rest a few minutes before serving.
1-1/4 cups couscous
1-1/4 cups water
1-1/2 teaspoons kosher salt, divided
3/4 cup golden raisins
1/2 cup roasted almonds, chopped
1/3 cup torn mint leaves, plus more for serving
5 tablespoons olive oil, divided
1/4 tsp. freshly ground black pepper
1/3 cup harissa (chili pepper paste. Dawn got hers from Trader Joes.)
1 tablespoon fresh lemon juice, plus wedges for serving
2 teaspoons honey
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon water
1 (15.5 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
Bring water to a boil in a saucepan. Stir in couscous and 1 teaspoon salt. Cover and remove from heat. Let stand until liquid is absorbed, 3 to 4 minutes.
Stir in currants, almonds, mint, 2 tablespoons oil, and pepper. Set aside.
Whisk harissa, 1 tablespoon oil, lemon juice, honey, cumin, coriander, 1 tablespoon water, and remaining 1/2 teaspoon salt in a small bowl.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add tofu; cook, turning occasionally, until browned, 8 to 10 minutes. Add 1/4 cup harissa mixture and stir until coated, about 1 minute.
Serve with couscous, remaining harissa mixture, mint, and lemon wedges.
1/2 cup water
1/4 cup peanut butter
1/4 cup Tamari sauce
2 tablespoons rice vinegar
2 teaspoons light brown sugar
1 teaspoon ketchup
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 tablespoons peanut oil
8 ounces extra firm tofu, drained, pressed, and cut into 1/2 inch strips
2 cups broccoli florets, blanched
1 red bell pepper, cut into thin strips
2 cups thinly sliced napa cabbage (optional)
1 cup thinly sliced fresh shiitake mushrooms (optional)
- In a bowl, a food processor, or a blender, combine the water, peanut butter, Tamari, vinegar, sugar, ketchup, garlic, ginger, and red-pepper flakes, and blend well.
- Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Remove from the heat and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 3 minutes. Remove with a slotted spoon and set aside.
- Add the broccoli and bell pepper, and stir-fry for 3 minutes.
- Add the cabbage and mushrooms and stir-fry 3 minutes longer, or until the vegetables soften.
- Return the tofu to the skillet. Add the sauce and stir-fry to coat the vegetables.
1 (16-ounce) package extra-firm tofu, pressed and cubed
2 tablespoons Tamari sauce
1/4 cup cornstarch
2 tablespoons vegetable oil, plus more as needed
2 large strips of orange zest, removed with a vegetable peeler
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 cup maple syrup
2 tablespoons Tamari sauce
1 tablespoon Sriracha
juice of 1 orange
1 tablespoon cornstarch
Directions for Sauce
In a small bowl, whisk together the maple syrup, Tamari, Sriracha, orange juice, and cornstarch until the cornstarch has dissolved. Set aside.
Directions for Tofu
- In a large zip-top bag, combine the tofu, Tamari, and cornstarch. Toss to coat — the cornstarch will become goopy.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed.
- Return all the tofu to the skillet and add the orange zest, garlic, and ginger. Cook for about 3 minutes.
Add the sauce to the skillet with the tofu and reduce the heat to low. Cook for 5 minutes more, until the sauce thickens.
If desired, add steamed broccoli, garnish with sesame seeds, and serve over rice.
1 (16 ounce) package extra firm tofu
3 tablespoons olive oil
1 egg white
1 tablespoon barbeque sauce (Sweet Baby Ray’s Barbecue Sauce)
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
1 cup barbeque sauce
- For a meatier texture, press tofu. (If you prefer a more tender texture, this step can be omitted – start at step 2 instead.) Place block of tofu in a colander over bowl, and place a heavy weight on the tofu (a can of tomatoes, for example). Allow tofu to drain (refrigerated) for at least 30 minutes or longer. Discard liquid and pat with towels to dry tofu.
- Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 1 tablespoon of barbeque sauce. Combine flour, salt, and pepper in a separate bowl. Dip tofu slices into egg mixture, then into flour mixture, shaking off excess flour. Fry in hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
- Preheat broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
- Position oven rack about 6 inches from heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn. Serve warm with the remaining barbeque sauce for dipping.
2 tablespoons olive oil
6 ounces fresh mushrooms, thinly sliced (about 3 cups)
1 10-ounce box frozen shopped spinach, thawed and squeezed dry
1/8 teaspoon Sriracha sauce
1/2 of a 12-inch loaf of Italian bread, cut into 1/2 inch slices (about 9 slices)
1 16-ounce can diced tomatoes, drained
4 ounces cheese, shredded, about 1-1/2 cups (combination of cheddar, gouda and/or parmesan)
3 cups milk
1/2 teaspoon salt
Lightly grease a 13 by 9 inch baking pan.
To a large skillet, add the olive oil and mushrooms. Cook for about 5 minutes. Stir in spinach and Sriracha sauce.
Arrange bread slices in the bottom of the baking dish. Spoon the spinach mixture over the bread.
Whisk together the eggs, milk, and salt. Pour over casserole. Set aside to allow eggs to soak into bread, about 15 minutes.
Preheat oven to 350 degrees F.
Bake casserole until it is set, puffed and golden, and a knife inserted in the center comes out clean, (45 to 60 minutes). Let stand 5 minutes before serving.
1 tablespoon olive oil
1 clove garlic, minced
1 cup strained tomato (tomato puree)
1 cup pumpkin puree
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 teaspoons maple syrup
1/2 cup full-fat coconut milk
1 teaspoon fresh minced sage
Pour the olive oil into a large pot over medium heat, and saute the garlic until fragrant, about 1 minute.
Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the sauce to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.
Serve over cooked pasta.
Note: I haven’t yet made this. It might be good to wait to add the maple syrup at the end, and just do 2 teaspoons to start. Also, it might be good to reduce the amount of tomato and substitute some pureed cooked carrots (like in the Tuscan Pumpkin Pasta Sauce from William Sonoma).
2 (14-ounce) packages extra-firm tofu, drained
2 tablespoons toasted sesame oil
1 tablespoon low-sodium tamari or soy sauce
Freshly ground black pepper
3 heads baby bok choy (10 to 12 ounces), stems removed, leaves separated (may substitute large bok choy, torn into large pieces)
1/2 teaspoon kosher salt
3/4 cup smooth natural peanut butter
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon chopped fresh ginger
1/4 cup hoisin sauce
1/2 teaspoon crushed red pepper flakes, plus more for garnish
- Preheat the oven to 350 degrees. Wrap each block of tofu in a clean dish towel, place on a large plate and microwave on HIGH for four minutes. The tofu will release much of its liquid. Unwrap and cut each block into 8 planks.
- Place the tofu on a large rimmed baking sheet and drizzle with 1 tablespoon of the sesame oil and the tamari, flipping the planks to make sure they’re well coated. Sprinkle with black pepper. Arrange the tofu slices in a single layer. Bake for 30 minutes, until the tofu starts to lightly brown. Flip the planks and bake them for another 20 to 30 minutes, until the tofu is deeply browned on the edges.
- While the tofu is baking, add the bok choy to a second large rimmed baking sheet, drizzle with the remaining sesame oil and sprinkle with ¼ teaspoon salt. Bake for 20 minutes, until wilted.
- Meanwhile, make the peanut sauce: In a blender or food processor, combine the peanut butter, water, remaining ¼ teaspoon salt, lime juice, ginger, hoisin and red pepper flakes and puree until smooth. Use additional water to thin the sauce, if necessary.
- To serve, divide the tofu and bok choy among plates. Drizzle with peanut sauce and sprinkle with red pepper flakes.
3/4 cups wild rice or brown and wild rice mix (Uncle Ben’s)
2-1/4 cup chicken broth or water
1 tablespoon butter
1/3 cup slivered almonds
1 tablespoon dried parsley
1/3 cup sweetened dried cranberries (Craisins)
In a medium saucepan, add the rice, broth or water and butter. Bring to a boil, then simmer with lid closed for about 25 minutes or until most of the liquid is gone.
Remove the lid. Add the almonds, parsley and cranberries. Cook another five minutes.
Note: Mom and Dad didn’t like it.
6 slices firm bread
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack (or Havarti) cheese
8 ounces canned, chopped green chiles, drained*
2 cups milk
2 teaspoons salt
2 teaspoons paprika
1 teaspoon crumbled oregano
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
Trim crusts from bread and spread one side of each with butter.
Arrange bread, butter side down in a 9×12-inch baking pan.
Sprinkle cheeses evenly over bread. Distribute chiles evenly over cheese layer.
In a bowl beat eggs with milk and all seasonings until well blended. Pour egg mixture over cheese.
Cover and chill overnight or at least 4 hours.
Bake, uncovered, at 325F for about 50 minutes or until top is lightly browned and a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
*Note: might be good adding more chiles and/or some chopped tomatoes.