Tofu Lettuce Wraps

Ingredients
*1 head lettuce or Napa cabbage
*1 pkg extra firm tofu (drained)
*2 1/2 cups chopped shitake mushrooms
*3 tablespoons chopped garlic (fresh)
*2 tablespoons chopped ginger (fresh)
*red pepper flakes
*tamari or soy sauce or Braggs
*salt
*pepper

Directions

Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350.

When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shitakes. At this time you can add more soy sauce , usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.

Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.

Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.

Spoon the mixture into the leafs and roll them up!

Source: http://vegweb.com/index.php?topic=13346.0

Whole-Wheat Pancakes

Ingredients

*1 1/4 c. whole wheat flour
*2 1/4 tsp. baking powder
*1/4 tsp. salt
*1 egg
*1 1/4 c. skim milk
*Nonstick vegetable cooking spray

Directions

Combine flour, baking powder and salt in mixing bowl. Beat together egg and milk and stir into flour mixture to form lumpy batter. Spray non-stick skillet with cooking spray and heat over medium heat. Drop by spoonfuls to make 4 inch pancakes. Reduce heat to low and cook until bubbles begin to form on cakes. Turn and cook on other side until golden brown. 8 servings - 87 calories each.

Vegan Banana Bread

Ingredients

*1/2 cup brown sugar
*1/2 cups white sugar
*1/2 cup margarine, at room temp
*3 very ripe bananas, mashed well
*2 cups flour
*1/2 teaspoon baking soda
*1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
*1 teaspoon vanilla
*1 teaspoon cinnamon
*1/4 teaspoon allspice
*1/2 teaspoon salt

Directions

Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

Notes
* 1/3 cup of sugar is sufficient
* 1 tbsp of margarine is sufficient (?)

Bean Bolognese

Ingredients

* 1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
* 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 1/2 teaspoon salt
* 4 cloves garlic, chopped
* 1 bay leaf
* 1/2 cup white wine
* 1 14-ounce can diced tomatoes
* 1/4 cup chopped fresh parsley, divided
* 8 ounces whole-wheat fettuccine
* 1/2 cup freshly grated Parmesan cheese

Directions

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Nutritional Information

Per serving: 443 calories; 11 g fat (3 g sat, 6 g mono); 9 mg cholesterol; 67 g carbohydrates; 19 g protein; 14 g fiber; 707 mg sodium; 281 mg potassium.

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 vegetable, 1 lean meat, 1 1/2 fat

Source: http://www.eatingwell.com/recipes/bean_bolognese.html

Eggplant Pomodoro Pasta

Ingredients
* 2 tablespoons extra-virgin olive oil
* 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
* 2 cloves garlic, minced
* 4 plum tomatoes, diced
* 1/3 cup chopped pitted green olives
* 2 tablespoons red-wine vinegar
* 4 teaspoons capers, rinsed
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon crushed red pepper, (optional)
* 12 ounces whole-wheat angel hair pasta
* 1/4 cup chopped fresh parsley, or basil

Directions

Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Nutritional Information

Per serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrates; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat

Source: http://www.eatingwell.com/recipes/eggplant_pomodoro_pasta.html

Strawberry Muffins

It's fresh strawberry fest at Ralph's! This week, their strawberries are on sale for only $0.88 a box, and so I've been looking into different recipes or concoctions that require strawberries! Here's one:



Ingredients

* 1/4 cup canola oil
* 1/2 cup milk
* 1 egg
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/2 cup white sugar
* 1 3/4 cups all-purpose flour
* 1 cup chopped strawberries

Directions

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Nutritional Information

Amount per serving: Calories: 233 | Total Fat: 8.2g | Cholesterol: 28mg

Source: http://allrecipes.com/Recipe/Strawberry-Muffins/Detail.aspx