In new

[Gracelynn2011]

an i need some new recipies to try

[rkoloms]

Does your family have any strong likes or dislikes? Any food allergies or sensitivities?

[Gracelynn2011]

do dislikes the only food allergie is honey an milk strong likes anything really up to trying new foods

[rkoloms]

Here are a few of my family's favorites:

I serve this it over broccoli (and I make double the sauce).

Pasta with Finger-Licking Peanut Sauce 
1/2 cup low or no sodium vegetable broth
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chili paste with garlic (add to taste, it is pretty spicy)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair
1 pound firm tofu, drained and cubed (optional)
1 cup (2-inch) sliced green onions
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like Pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently. 

General Tsao's Tofu    
1 box of firm or extra firm tofu
1 egg or substitute
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional) (you can sub apple cider or white grape juice) 
1 Tablespoon white vinegar
steamed broccoli
cooked brown rice
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg with 3 tablespoons cold water. Dip tofu in egg/water
mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over rice.

LENTIL TACOS
Ingredients
1 cup dried brown lentils, rinsed
8 ounce can tomato sauce (or homemade) 
corn tortillas (for fun, use a mix of white, yellow and blue) 
1 packet dry taco seasoning mix (or make your own with the recipe below) 
handful of textured soy protein, optional (I leave this out) 
lettuce (shredded) 
cucumber (seeded, peeled, sliced) 
tomatoes (chopped) 
lemon or lime wedges (optional) 
Directions
Cover the lentils with water in a large saucepan. They expand tremendously so use a large pot. Add tomato sauce, textured soy protein, and taco seasoning. Bring to high heat until boiling. Simmer at low heat until the mixture thickens. Add more water if necessary and stir often so that the bottom does not burn. This process will take about an hour. You want to cook it until it's about the consistency of cooked oatmeal. Taste the mixture and add more seasonings if necessary. Add more textured soy protein if you want more texture and continue to heat until the textured soy protein is fully hydrated. In the meantime, heat the corn tortillas in the oven, directly on the oven rack for about 5 minutes at 350 degrees. 
Assemble the tacos as desired. Squeeze the lemon wedges over the tacos... yum!!
This recipe makes a large quantity and is very flexible with the garnishes. Experiment by adding chopped avocado, cilantro, onion, etc. I prefer these without salsa since the taco filling has so much flavor on its own. Enjoy!!
Taco Seasoning: 
4.5 tsp. paprika; 
1 tsp. cumin powder; 
0.5 tsp. oregano; 
1 tsp. chili powder; 
1 tsp. onion powder; 
0.25 tsp. lemon powder (optional, I've never used it); 
1 tsp. salt; 
1 tsp. sugar; 
0.5 tsp. garlic powder; 
1 tsp. flour; 
0.5 tsp. cocoa powder
Mix all together and store in airtight container. Makes approx. 4 tablespoonful - the equivalent of 1 package of seasoning (enough to season 1 pound of meat or a substitute). This mix is very mild, I add cayenne

Sweet Potato Burritos
3 teaspoons olive oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained (I use home cooked black beans; you can use any bean) 
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons low sodium soy sauce
4 cups cooked and mashed sweet potatoes
12 whole wheat tortillas, warmed
shredded cheese (whatever you have) 
Preheat oven to 350 degrees. Heat oil in a medium skillet, and sauté onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve. NOTE: I put the cheese inside and freeze burritos wrapped in wax paper in a big zipper bag; they can be microwaved safely in the wax paper.

 

Southwest Falafel

Patties
1 (15 ounce) can pinto beans (drained and rinsed) (any bean, canned or 1.5 cups home cooked)
1/2 cup shredded Monterrey jack cheese
1/4 cup finely crushed baked tortilla chips
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons olive oil
Spread – I don’t use this part; I mash an avocado with salsa and fat free yogurt (Greek-style is best)
1/4 cup mashed peeled avocado
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped red onion
2 tablespoons sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6 inch) pita's, each cut in half crosswise – I use 4 whole wheat tortillas
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white) stir until well combined. Form into 4 (1/2 inch thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 min on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine avocado, tomato, red onion, sour cream, lime juice, and salt. Place one patty in each pita half. Spread about 2 tablespoons of spread over patty in each pita half.

 

Snobby Joes (from Veganomicon) 
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
1 - 3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard) 
4 to 6 whole wheat buns 
 Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside. About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Sauté the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and sauté a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 minutes, so that the flavors can meld

 

Squashed Macaroni
This sweet, creamy sauce is made from winter squash, a good source of vitamin A. The tahini and parsley add calcium. It's a nutritious alternative to cheese or tomato sauce.
• 2 cups cooked winter squash (butternut, Hubbard, pumpkin, etc.) fresh or frozen
• 1 1/2 cups milk (plant or animal) 
• 1 tablespoon miso 
• 2 tablespoons tahini 
• 1 tablespoon nutritional yeast flakes (lots of B vitamins, tastes cheesy); you could substitute grated parmesan
• 1/2 teaspoon sea salt 
• Black pepper to taste 
• 1/4 teaspoon ground nutmeg 
• 1/4 cup minced fresh parsley 
• 1 pound whole grain elbow macaroni, cooked 
• 1/2 cup walnuts, minced or ground
Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.
MY NOTES: I have only tried this with butternut squash so far. I sometimes leave out the miso and cut back on the tahini. I have used cashews in place of the walnuts, and ground the cashews and mixed them into the sauce while warming to give it more thickness.

[Gracelynn2011]

k thanks im going to make these for dinner