Food Over Medicine (18 page)

Place on a nonstick baking sheet and bake for 20 minutes. Turn the tofu and bake another 20 minutes.

To assemble, combine the prepared oven-fried tofu and one cup sauce in a mixing bowl. Stir to combine well.

1 medium yellow onion, diced small

2 cloves garlic, minced

2 cups tomato sauce

Zest and juice of 1 orange

½ cup maple syrup

1 tablespoon molasses

½ cup prepared mustard

1 teaspoon allspice

1 tablespoon Bragg Liquid Aminos

Sauté the onion in a large saucepan over medium heat for 10 minutes. Add water one to two tablespoons at a time to keep the onion from sticking. Add the garlic and cook another minute.

Add the remaining ingredients and cook for 20 minutes.

1 medium yellow onion, diced small

½ teaspoon dried thyme

1 clove garlic, minced

One 18-ounce package “Chicken”-style seitan, minced

4 green onions, sliced

¼ cup seedless raisins, soaked in warm water for 10 minutes and drained

Crushed red pepper

¼ cup vegetable stock

4 cups cooked brown rice

Sauté the onion over medium heat for eight minutes. Add water one to two tablespoons at a time to keep the onion from sticking. Add the thyme and garlic; cook another minute. Add the seitan, green onion, raisins, crushed red pepper to taste, and one-fourth cup vegetable stock. Cook for five minutes. Serve over the brown rice.

8 ounces brown rice noodles, cooked according to package instructions

¼ cup Bragg Liquid Aminos

3 tablespoons maple syrup

2 cloves garlic, minced

1 teaspoon ginger, minced

1 small yellow onion, cut into thin slices

1 carrot, julienned

2 cups small broccoli florets

Cook the brown rice noodles. While the pasta cooks, combine the Bragg Liquid Aminos, maple syrup, garlic, and ginger in a small bowl and set aside.

Heat a large skillet over high heat. Add the onion and carrot; stir-fry for three to four minutes. Add water one to two tablespoons at a time to keep the vegetables from sticking. Add the broccoli and cook for five minutes, adding more water as needed.

When the vegetables are tender, add the Bragg Liquid Aminos mixture and cook another minute. Add the cooked noodles and mix well.

½ pound extra-firm tofu

1 package silken tofu

2 tablespoons nut yeast

1 medium yellow onion, diced small

3 cloves garlic, minced

1 tablespoon cumin

1 tablespoon chili powder

Sea salt and black pepper to taste

One 10-ounce package frozen spinach, thawed, wrung dry, and chopped

12 corn tortillas

2 cups Enchilada Sauce, recipe follows

Mash the extra-firm tofu and silken tofu in a mixing bowl using a potato masher. Add the nutritional yeast and set aside.

Sauté the onion over medium heat in a large skillet for eight minutes. Add water one to two tablespoons at a time to keep the onion from sticking. Add the garlic, cumin, and chili powder; cook another minute.

Add the onion mixture and spinach to the mashed tofu and set aside.

Heat the corn tortillas until softened, a few at a time, in a large skillet over medium heat. Place each on a flat surface and put three to four tablespoons of the spinach filling down the middle of the tortilla. Roll up the tortilla around the filling and place it seam side down in a 9x13-inch baking dish. Repeat until all of the tortillas are used up.

Pour the sauce over the enchiladas and bake for 20 minutes.

1 small yellow onion, diced

1 teaspoon cumin

2 teaspoons oregano

2 garlic cloves, minced

One 15-ounce can diced tomatoes

2 ancho chiles in adobo sauce

Saute the onion over medium heat for 10 minutes. Add water one to two tablespoons at a time to keep the onion from sticking. Add the cumin, oregano, and garlic; cook another minute.

Puree the tomatoes with the ancho chiles in adobo sauce; add puree to the pan.

Cook over medium-low heat for 20 minutes. Taste for salt.

6 large russet potatoes

1 medium yellow onion, diced

1 red bell pepper, diced

Corn cut from 4 ears (about 3 cups)

1 large head broccoli, cut into small florets

1 medium zucchini, quartered lengthwise and thinly sliced

3 cloves garlic, minced

1 package silken tofu, pureed

½ cup nutritional yeast

Sea salt and black pepper to taste

Preheat oven to 350 degrees.

Scrub the potatoes and wrap them individually in aluminum foil. Place them on a nonstick baking sheet and cook for one hour, or until tender. Remove potatoes from the oven and set aside while you prepare the filling.

Sauté the onion, red bell pepper, and corn in a large skillet over medium-high heat for six to eight minutes, or until the vegetables start to turn brown. Add water one to two tablespoons at a time to keep the vegetables from sticking. Add the broccoli and cook, covered, for another five minutes. Add the zucchini and cook until tender, about three to four minutes. Add the garlic, season with salt and pepper, and add the pureed tofu and nutritional yeast.

When the potatoes are cool enough to handle, cut a slit lengthwise down the middle of each potato. Squeeze it open and scoop out most of the innards, leaving a half-inch wall. Coarsely chop the scooped potato and add it to the cooked vegetable filling.

Divide the filling evenly between each of the potatoes and return to the baking sheet. Cook for 20 minutes, or until the potatoes are hot.

12 ounces whole grain penne pasta, cooked according to package instructions

½ medium yellow onion, julienned

1 medium carrot, cut into matchsticks

1 large head broccoli, cut into florets

1 cup sugar snap peas, ends trimmed and cut in half

3 cloves garlic, minced

2 teaspoons fresh ginger, minced

3 tablespoons Bragg Liquid Aminos, more or less to taste

Black pepper to taste

Cook the pasta. Heat a large skillet over high heat. Add the onion, carrots, and broccoli. Stir-fry for four minutes, adding water one to two tablespoons at a time to keep the vegetables from sticking. Add the sugar snap peas and cook for two minutes. Add the garlic, ginger, Bragg Liquid Aminos, and cooked pasta. Cook another minute and season with black pepper.