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This is another recipe that reminds me of the foods we ate when I was a child. Cacciatore was one of my mother's specialty dishes -- she'd make it every so often for us as a treat. With spaghetti and a salad it was one of my favourite meals. Be sure to use the Chinese type of tofu -- the kind that comes in a sealed plastic tub, or even the stuff that's floating in big buckets of water -- not the tofu that comes in an aseptic box, which has the wrong texture for this dish. Pre-baking firms up the tofu even more.

Tofu Cacciatore
About 4 servings

1 pound extra-firm tofu, drained well
cooking oil spray
1 teaspoon extra virgin olive oil
3 large cloves garlic, pressed or minced finely
3 Tablespoons tomato paste
3/4 cup vegetarian stock or broth
1 10- or 14-ounce can diced tomatoes
1/2 pound button or Cremini mushrooms, sliced
1/2 cup dry white wine or cooking sherry
1 bay leaf, lightly crushed but still whole
1 Tablespoon chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper, or to taste
1/2 teaspoon salt, or to taste
water as needed

Preheat oven to 350 deg F. Cut the tofu into half-inch cubes. Spray the surface of a cookie or jelly roll sheet lightly with oil. Place the tofu cubes in one layer on the sheet, and bake for one-half hour. Heat the olive oil over medium heat in a large, heavy skillet or Dutch oven. Add the garlic and sauté for about two minutes, being careful not to burn it. Add the tomato paste and broth or stock, stirring well to blend the paste. Stir in the baked tofu, mushrooms, tomatoes, and all other ingredients. Bring to a boil, then reduce the heat to low and simmer, covered, for twenty minutes, stirring frequently. Uncover and simmer for another twenty minutes. (If the sauce gets too dry, add a little water.) Remove the bay leaf. Serve hot over spaghetti.

Variations:

> Substitute sliced seitan or tofu that has been frozen, defrosted, and cubed, for the baked tofu for a different texture. There is no need to pre-bake seitan or defrosted tofu.
> Cut half of a red or green bell pepper into thin strips. Sauté lightly in the olive oil before adding garlic.
> Double all ingredients except tofu for extra pasta sauce.

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I got this basic recipe from a friend, and have made it several times. It's absolutely delicious -- hot or cold. And like most stews it tastes better the next day. Use brown lentils so they keep their structural integrity. In season it's nice to make this with fresh tomatoes, especially the plum type, but in winter when fresh tomatoes are either really anemic or really expensive (or both! :) canned tomatoes work just fine. Be sure to use a good-quality, extra virgin olive oil for the taste, although you can use less than called for if you prefer. And be extra-sure to clean the sand out of the leeks really well!

Lentil and Barley Stew
About 6 servings

1/4 cup extra virgin olive oil
1 large onion, cut into quarter-inch dice
2 medium sized leeks, white part with about 3 inches of green, cut into quarter-inch dice
4 medium carrots, cut into quarter-inch dice
2 medium zucchini, cut into quarter-inch dice
2 large ribs celery, cut into quarter-inch dice
2 large cloves garlic, pressed or finely minced
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 cup dried brown lentils, rinsed
1/2 cup pearl barley, rinsed
6 to 7 cups strong vegetable stock or broth
2 cups diced ripe or canned tomatoes
1 cup fresh basil leaves, torn or chopped, or 2 Tablespoons dried basil
salt and ground black pepper to taste
1/2 cup chopped fresh parsley

Heat the olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onion, leeks, carrots, zucchini, celery, and garlic. Stir-fry for about a minute, then cook over low heat, stirring frequently, for fifteen minutes or until the vegetables are well-wilted. Stir in the thyme and cook for another minute or two. Add the lentils, barley, and six cups of the stock or broth. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for thirty minutes, stirring frequently. Stir in the tomatoes and basil. Season to taste with salt and pepper, and cook another ten minutes. Stir in the parsley and heat through. If the stew seems too dry, add up to one more cup of stock or broth. Serve with crusty bread and a fresh salad.

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Traditionally, an ŕ la king dish is served at fancy luncheons in puff pastry shells. I prefer it over noodles or rice, or on whole grain toast. Use extra firm Chinese-style tofu for the right texture; if you can't find extra firm, use a firm variety and press it well. Or you can pre-bake it (directions for baking tofu are above under Tofu Cacciatore). Either way, I think you'll like this simple and tasty dish. In the markets around here, mushrooms are usually sold in 10-ounce packages, and tofu comes in 15- to 16-ounces tubs. Whenever possible I try to use these quantities in recipes, but you can alter it to more or less as you prefer. :-)

Tofu ŕ la king
About 4-6 servings

1/4 cup sunflower or other light oil
8-10 ounces mushrooms, sliced
1 medium bell pepper, any colour, chopped
1 pound extra firm or firm tofu, pressed well or prebaked, cut in cubes
3 Tablespoons unbleached flour
3-1/4 cups unflavoured soy milk
1/2 teaspoon each of paprika and nutmeg, or to taste
salt and pepper to taste
1/2 cup chopped fresh parsley, optional

Heat the oil in a heavy skillet or large saucepan over medium heat. Stir-fry the mushrooms and bell pepper until soft. Lower the heat, stir in the flour, and cook for about two minutes (do not allow to burn). Add the soy milk very gradually, stirring constantly to prevent lumping. When all soy milk has been added, raise the heat and bring the mixture to a boil, stirring constantly, until thickened. Lower the heat again, stir in the tofu and seasonings, adjusting as necessary. Serve over noodles, rice, or toasted bread, and sprinkle top with parsley if desired.

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A South American and Caribbean favourite, this simple dish is full of flavour and protein. The cayenne pepper adds a nice "kick," but you can leave it out if you're making it for the kids, or if you don't care for spicy foods. On the other hand, you can also add more cayenne and make it as spicy as you dare!

Black beans and rice
About 4-6 servings

1 cup dry black beans, picked over
cold water to soak
6 cups vegetable stock or bouillon, divided
2 Tablespoons extra virgin olive oil
1 large onion, chopped
6 medium cloves of garlic, pressed or chopped finely
1 Tablespoon cumin seed
1-1/2 cups long-grain brown rice
1 cup bell peppers, at least 2 colours (green, red, yellow, orange, etc.), chopped
1/2 teaspoon cayenne pepper flakes, or to taste
1 teaspoon tamari soy sauce, or to taste

Rinse the beans, then place in a 3-quart heavy saucepan and fill with cold water. Soak overnight, then drain off any water left over. Pour 4 cups of the stock or bouillon into the pan. Bring it to a boil, then reduce the heat to medium and cook for 35-40 minutes, or until the beans are almost tender, then drain off the liquid. While the beans are cooking, heat the olive oil in a large, heavy skillet over medium heat. Add the onions, garlic, and cumin, and sauté for 5-10 minutes until onions are tender but not browned. Stir frequently, and don't allow the garlic to burn. Add in the rice and bell peppers. Continue stir-frying for another two minutes. Add in the beans, cayenne, and 2 cups of the broth or bouillon. Bring to a boil, then cover, lower the heat, and simmer for 40-45 minutes or until the rice is tender. Adjust seasonings with tamari and cayenne.

Variations:

> Substitute canned black beans if you don't have time to soak and cook dry beans.
> Serve the dish with Tabasco sauce or Sichuan red oil -- both very spicy! -- offered for those who like it hotter to sprinkle on at the table.

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This simple, tasty, and hearty dish has become a staple in our household. If you can find fresh, ripe tomatoes, by all means use them, but if not, it will still taste good with canned. Make half-moon cuts from an onion by slicing it in half lengthwise, then slicing crosswise. I can't say for sure whether this is an authentic Spanish dish, but that's what we call it. I hope you'll just call it yummy. :-)

Spanish Rice
About 4 servings

1 teaspoon light oil (peanut, sunflower, etc.)
1 Spanish onion (or 2 medium globe onions) sliced into thin half-moons
1 large bell pepper, any colour
3 medium ripe tomatoes, diced, or one 14-to-15-ounce can diced tomatoes, with liquid
2 Tablespoons tomato paste
1  4-1/2-ounce can chopped green chilies
1/2 teaspoon salt, or to taste
1/8 to 1/4 teaspoon ground cayenne pepper, optional
1 cup cooked pinto beans, or one 15-ounce can plain pinto beans, with liquid reserved
3 cups cooked [brown] rice
1 teaspoon extra-virgin olive oil
chopped pitted black olives or stuffed green olives (or a combination) for garnish, optional

Heat oil in a large, heavy skillet over medium heat. Add the onions and stir-fry until soft. While the onions are cooking, prepare the bell pepper: cut off the top and very bottom, cut from top to bottom, open and remove seeds and pith, cut in half crosswise, then slice each half into thin strips. Add to the onions, and continue to stir-fry until onions are slightly browned. Stir in the tomatoes and cook for 2-3 minutes, or until soft. Stir in the tomato paste and chilies, mixing well. Stir in salt and optionally the cayenne; adjust as necessary. Lower heat and stir in the beans, then the rice, mixing well after each to blend. Add a little reserved bean liquid or water if it's too dry. Remove from heat and stir in the olive oil, mixing well to distribute. Serve hot, garnished with chopped olives if desired.

Variations:

> Heat up some flour or corn tortillas. Spoon some of the rice onto each tortilla. Fold up the bottom, then roll up into a burrito or enchilada and serve with salsa.
> Substitute cooked millet for the rice for a different texture and somewhat sweeter taste.

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Don't be left out at summer barbecues! Bring along your packaged veggie burgers 'n' dogs -- there are lots of tasty varieties available at your supermarket or natural food store -- or try this yummy barbecue recipe. A tip for cookouts in a crowd of veggies and non-veggies: bring along aluminum foil and your own cooking tools so you can keep your veggie goodies separate from the grill, general cooking tools, and non-veggie items.

Tofu barbecue/bake
About 4 servings

1 pound extra-firm Chinese-style tofu
1/3 cup each of maple syrup (or alternative liquid/syrupy sweetener), tamari soy sauce, and Scotch whiskey
4 buns or rolls
Chopped onions, chopped bell peppers, pickles, or other favourite toppings

Drain the tofu and wrap it in two paper towels. Return it to its plastic tub, wrapped in the towels, and place a small plate with a fourteen- to sixteen-ounce can on top of it to press out any additional excess liquid. Let press for at least one-half hour. Meanwhile, mix up the barbecue sauce: place the three ingredients in a jar or plastic container and shake until blended, or stir with a spoon. Unwrap the pressed tofu, slice about one-half inch thick, and place it in a single layer in a shallow baking dish. Pour the sauce over it. Cover the dish, refrigerate, and allow to marinate several hours or over night. Barbecue over a grill on aluminum foil, lightly browning one side then carefully turning and browning the other side. Serve on a bun or roll with whatever toppings you like. (Keep leftover sauce refrigerated in a tightly-closed jar for several weeks.)

Variation:

> Alternatively you can bake the tofu in your oven. Do not slice the tofu; marinate in block form in a deep dish for 24 to 48 hours. Preheat oven to 400 deg F. Place the tofu on a lightly oiled baking sheet and bake for one hour. Slice baked tofu into quarter-inch slices and serve as above.

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My dear husband still thinks that we vacationed recently in Romania to see the sights. In point of fact :-), we went so I could learn how to make the incredibly delicious stuffed vegetables served to us by my father-in-law's wife Dana on our previous visit. I spent an afternoon in Dana's kitchen as she patiently demonstrated and then waited while I wrote down ingredients, quantities, and procedures. First, though, we visited her garden to pluck fresh dill, parsley, horseradish leaves, and grape leaves. (The bottled grape leaves are fine, but I urge you to try fresh leaves if you possibly can!) This is not a recipe to rush through -- it takes time to prepare the filling, stuff the vegetables, and place them carefully into a pan -- so why not ask a friend or family member to lend a helping hand? I must warn you, though, about a big problem I have when making sarmale: I "taste" so much of the filling that there's barely enough left for stuffing! But you'll see for yourself how irresistible it is ... :-). (Note: This recipe was added to our collection in the summer of 1998. Dana lost her battle with cancer in April of 1999. She is missed by her loved ones.)

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Dana's Sarmale and Ardei umplut (stuffed leaves and peppers)
About 6 servings

1/4 cup light vegetable oil (sunflower, peanut, etc.)
1 large white or yellow onion (or 6-7 bulb scallions, white part only) chopped finely
1 medium carrot, grated on largest holes (about 3/4 cup)
1 can sliced mushrooms, 8 ounces drained weight, chopped
1 pound (about 2-1/2 cups) white, or white basmati, rice
3 ounces (one-half of a 6-ounce can) tomato paste
1 cup water, with additional as needed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 tsp ground black pepper
1 teaspoon salt, or to taste
Leaves and/or vegetables to stuff (grape leaves, peppers, tomatoes, horseradish leaves, raspberry leaves [these are somewhat tart], fresh spinach, cabbage, pickled cabbage)
Water for boiling

Grape, raspberry, or spinach leaves: If using freshly-picked leaves, look for rounder leaves with small separations between the lobes, as these will be easier to stuff. Rinse well, especially the spinach, to remove any dirt or grit. Blanch for one minute in salted boiling water. Rinse to cool, and cut off any stem end. If using bottled grape leaves (about 9 ounces drained weight), rinse well and remove any stem end. Separate and smooth each out carefully, and pat dry. Place about 1 to 1-1/2 Tablespoons of filling in the centre of the stem end of the shiny side of each large leaf; use less, perhaps two teaspoonsful, for smaller leaves. (After you stuff a few you’ll get a feel for how much filling to use: not too much so it spills out, but enough so you will taste the filling and not just the leaves.) Fold in the side lobes, then the stem end, then roll into a packet. Be sure to fold tightly so it stays closed. Or make a cone roll by placing the filling at the stem end and tightly rolling in the sides to form a cone, then fold in the top lobes — sides, then front, then back — and poke closed with your finger until it looks almost heart-shaped. Use a heavy saucepan (at least 3 quarts/2.8 litres), and place a saucer or small dessert plate in the bottom. Stack the rolls/cones on the plate in rows or concentric circles, however they fit comfortably, with the open edge side down. Reserve two or three leaves, as needed, to spread over the top of the rolled packets. Fill the pan with water, cover, and place on a metal heat diffuser (available in housewares stores/departments) over medium heat. Watch the pot carefully; do not bring to a boil. Cook until rice is soft, about 30 minutes. Serve hot or chilled, with sauce (below), fresh lemon juice, Sour Supreme®, or unflavoured White Wave Dairyless. (When freshly cooked, the rice will be loose, but as it chills in the refrigerator it will become more compact.)

Cabbage: Use fresh (blanched) or pickled cabbage, rinsed. Fill and cook as for grape leaves. Try our recipe for Varza acra (Pickled cabbage).

Peppers: Choose about fifteen to twenty small, thin-walled Italian-style "frying" peppers or Cubanelles. Cut off the top and core, removing as many seeds and membranes as possible (carefully so the pepper doesn’t break). Place the cut-off top of each back into the pepper to keep them together while you prepare the other peppers. Remove the top from one prepared pepper, then stuff about three-quarters full, leaving room for the rice to expand, and replace the top. Place upright in a heavy saucepan large enough to accommodate them. Repeat until all peppers are filled. Cover the peppers with water; don’t worry if some of the peppers float or if water gets into any of them. Bring to a boil, then lower heat and cook over medium heat, covered, until peppers and rice are tender, about 30 minutes. Watch the pot carefully; do not bring to a second boil. Test for doneness by tasting a few grains of rice.

Make a simple sauce by using cooking liquid from the peppers. Take one cup of the liquid and add the unused tomato paste from the sarmale recipe in a small saucepan. Cook, stirring frequently, to thicken. Add chopped parsley, sautéed onion, salt and pepper to taste, and any other herbs or seasonings desired. Serve with peppers or sarmale.

Tomatoes: Choose about two dozen medium-sized, round, ripe tomatoes. Cut off the top and scoop out all seeds and pulp, leaving only the walls. Stuff about ľ full, loosely, and replace the top. Cook as for peppers.

Horseradish leaves: cut into 4" lengths and blanch as above. Roll into eggroll-shaped packets using 1-1/2 to 2 Tablespoons filling: fold in the top, then the two sides, then roll up tightly. Cook as for grape leaves.

Note: Several folks have said this recipe sounds good but would prefer a simpler-to-make version. I've created one and call it Romanian pilaf. See the recipe below. Both of these are deee-lish!

Variation:

> Add 4 ounces (1/4 pound) seitan to the filling. Mince by hand, or put through the shredding blade of your food processor. Add to the mixture at the same time as the mushrooms.

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It seems that the world is divided into two kinds of people: those who hate cilantro, and those who love it. I have to confess that it took a little while for me to move from the first category to the second :-) but I now appreciate the non-subtle, tangy flavour it imparts, as in this recipe for a simple sandwich that also takes advantage of the best tomatoes of the season. You'll find this dish high in protein and low in fat. If you prefer to plate it rather than make a sandwich, the filling can be served over brown rice or millet. But I prefer it wrapped up in a flour tortilla or in one of the popular new wraps (after which this dish is named). And if you don't like cilantro, use fresh parsley in its place ;-). It'll still be tasty!

Bean wraps
About 4 servings

1 teaspoon extra virgin olive oil
1 medium onion, chopped
1 clove garlic, pressed or minced
6 plum tomatoes, chopped
2 cups cooked white beans (any variety) or one 15-ounce can white beans, drained well
dash of salt, or to taste
1/2 teaspoon hot pepper sauce
1 Tablespoon fresh cilantro, chopped
4 flour tortillas, sandwich wraps, or pita breads, or about 2 cups cooked brown rice or millet

Heat the oil in a heavy skillet over medium-high heat. Sauté the onions until they soften, about two minutes. Add the garlic, and continue to sauté for another two minutes (watch carefully and don't let the garlic burn). Stir in the tomatoes and continue to sauté for another two minutes. Add the beans, salt, and pepper sauce. Sauté for another two minutes, then lower the heat, cover the pan, and simmer for two more minutes. Remove from heat and stir in the cilantro. If using tortillas, wraps, or pitas, warm slightly in toaster oven or microwave before filling and/or rolling. Or spoon over cooked rice or millet.

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Here's a simple but tasty way to prepare tofu. You will need to find the chili paste and, if you use it, the rice wine in an Asian grocery. Or you may be able to find it in your supermarket; many now carry just about everything under the sun :-). Fresh green beans are preferable, of course, but defrosted frozen cut green beans will produce an equally satisfying dish. Be sure to press the tofu very well, or use extra-firm, so it holds together. Serve over brown or basmati rice, and brew up a pot of jasmine tea to accompany.

"I love your recipe for the Tofu and Eggplant Dish!  I made it tonight with Chinese mushrooms.  Didn't have green beans, so added seaweed on top.  My husband Tony loved it!  He didn't even notice the fact that there was no meat in the dish!  I used our Lapsang Souchong tea in the dish.  The smoky flavor of the tea really blended well with the Chinese mushrooms!  I've never put tea in any of my stir-fry dishes before ... I will from now on!" -- Kellie Kelly, Red Top Crane Teas

Braised tofu and vegetables Szechuan style
About 4 servings

1/4 cup plus 3 Tablespoons water, divided use
3 Tablespoons tamari soy sauce
5 Tablespoons Chinese rice wine or dry sherry
1 Tablespoon chili paste with garlic
3 Tablespoons light oil (such as peanut, sunflower, etc.), plus additional as necessary
1 pound firm Chinese-style tofu, well pressed, cut into strips about 2 inches long by 1/2 inch wide
1 small eggplant (about 3/4 pound), cut into strips about 2 inches long and 1/2 inch wide
1/2 pound mushrooms (button or mixed variety), sliced
1/2 pound green beans (about 2 cups), cut in 1" to 2" lengths
Cooked brown or basmati rice

In a small bowl, blend together the 3 Tablespoons water, tamari, rice wine or sherry, and the chili paste until smooth. Set aside. In a large, heavy skillet, heat 3 Tablespoons oil over medium-high heat. Add the bean curd and stir-fry until golden brown. (Do this in two batches if all the tofu doesn't fit in one batch; add additional oil as needed.) Use a slotted spatula to lift and and drain the tofu, removing it to a plate; set aside. Add another Tablespoonful or so of oil to the skillet if there isn't any left. Raise the heat to high. Add the eggplant, and stir-fry for 4 minutes. Do not add more oil; stir-fry constantly so it doesn't burn. Add the mushrooms and green beans and stir-fry for 3 minutes, adding a teaspoonful of oil if it's too dry. Lower the heat to medium-high, then pour in the 1/4 cup of water. Cover and cook for about five minutes, or until all the water is absorbed and the vegetables are tender. Stir in the tofu, being careful not to break it up. Give the chili paste mixture a stir or two if it has separated, then pour this mixture over the tofu. Toss until well coated, then stir-fry for about 3 more minutes or until the sauce is slightly thickened. Serve over rice.

Variation:

> Replace the cooking water with brewed tea at normal strength. Try a plain black tea or a Russian Caravan, which will impart a slightly smoky flavour and aroma.

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One of the highlights of our recent trip to Romania was seeing the exquisite painted churches at the historic monasteries in Bucovina, the northeastern part of the country near Ukraine. I learned that the monks and nuns, like Buddhist monks, follow a completely vegetarian diet. During the pre-Easter season, many followers of the Orthodox religion also observe a post, or fasting, period, abstaining from all animal products. These patties are just one of the delicious dishes you might be served during the post (or if you lived at a monastery). Use plain button mushrooms, not any exotic variety, for these country-style specialties. And be sure to get the frying pan hot before adding the patties so they don't soak up too much oil. This recipe is not as difficult as it may first appear :-) and the results are truly delicious! The peppers add a nice flavour kick without being too hot and spicy. (Note: Grate the potatoes by hand or in a food processor.)

Mushroom patties (Chiftele de ciuperci -- that's KEEF-teh-leh deh choo-PEARCH)
About 4 servings

4 Tablespoons extra virgin olive oil
1 pound mushrooms, sliced
2 cloves garlic, chopped or pressed
1 large onion, chopped
2 medium potatoes, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
3 teaspoons powdered or granulated vegetable bouillion or broth, such as Vogue, preferably low-sodium
1/4 cup bread crumbs
2 Tablespoons fresh dill, chopped
sunflower, peanut, or other light oil for frying
tomato sauce, Sour Supreme®, or apple sauce for serving

Heat 2 Tablespoons olive oil in a heavy skillet over medium-high heat. Add the mushrooms and garlic. Stir-fry with a spatula or wooden spoon for about ten minutes, making sure the garlic doesn't burn. If there is any mushroom liquid left in the skillet, drain it out (use for soup, sauce, stew, etc.), then place the mushrooms in a mixing bowl to cool. Heat 2 Tablespoons olive oil in the skillet over medium-high heat. Add the onion, and sauté for a minute or two. Then add the potato, salt, black pepper, cayenne, and bouillon powder, stirring well to mix. Continue to sauté for about ten minutes, stirring and turning frequently. Remove from heat, and place the potato mixture into the bowl with the mushrooms; allow this to cool for about 10 to 15 minutes. Then place all of it into a food processor and process until it's a kind of smooth but grainy texture, maybe 30 seconds; if there are a couple of larger pieces left, don't worry about it. Use a rubber spatula to scrape it all back into the mixing bowl. Adjust the seasonings if necessary, then add the bread crumbs and dill, mixing well to distribute evenly. Heat cooking oil (from a thin coating to several Tablespoons, depending on how crispy you want the patties to be) in the skillet over medium-high heat. Using your hands, shape the mixture into golfball-sized balls, then flatten into patties. Place in the skillet and brown on one side, then turn with a spatula and brown the other side (about 5-8 minutes per side). Add more oil if necessary during frying. Remove to a plate covered with paper towels and let the patties drain for a minute or two before serving with the sauce of your choice. 

Variation:

> Prepare this dish for Passover by substituting fine matzo meal for the bread crumbs.

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I really like this sweet and sour combination. It tastes good and it's pretty to look at, especially if you can use at least two different colours of bell peppers: green, red, yellow, or orange. When buying canned pineapple, look for the kind in its own juice so it won't be overly sweet -- plus you probably won't have to buy additional juice. Serve this simple-to-make dish over brown or basmati rice. Or if you're watching your carbo intake, or just want a bit more crunch, try serving it over fresh mung bean sprouts! By the way, did I mention that this is a low-fat version of a standard Chinese-restaurant dish? I thought it might be appreciated now, right between Thanksgiving and Christmas -- the two big stuff-yer-face holidays  :-).

Sweet and sour tofu
About 4 servings

2 Tablespoons light oil (sunflower, peanut, etc.)
2 cups diced bell peppers
3 Tablespoons tamari soy sauce
2 Tablespoons arrowroot powder or cornstarch
1/2 cup apple cider vinegar
1/2 cup unsweetened pineapple juice
1/2 cup lemon juice
1/3 cup liquid/syrupy sweetener of your choice
1/2 teaspoon fresh ginger, grated or minced
1/2 teaspoon salt, or to taste (optional)
1/2 pound Chinese-style firm tofu, pressed and diced into 1" cubes
1/2 cup unsweetened pineapple chunks
about 4 cups cooked rice

Heat the oil in a large, heavy skillet over medium-high heat. Sauté the peppers for about 5 or 6 minutes or until tender, stirring frequently to prevent browning. While they are cooking, mix together the tamari and arrowroot in a jar or container with a tight-fitting cover. Shake until dissolved but not frothy. Add the vinegar, juices, sweetener, ginger, and salt, and shake again until blended and evenly dispersed. Slowly stir the liquid into the pan, mixing well. Bring to a boil, then reduce heat and simmer, stirring frequently, until the sauce thickens, about 8 to 10 minutes. Stir in the tofu and pineapple, blending well to coat, and cook just until heated through. Serve hot over rice.

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Chick peas are sweet with a slightly dry texture. They make delicious, high-protein burgers. It's easiest to use canned chick peas, but if you'd like to make them from dried beans be sure to soak at least overnight before cooking. Another name for chick peas is the Italian garbanzo. So call these chick pea burgers or garbanzo burgers -- whichever suits you. Just be sure to make plenty so everyone can enjoy them.

Chick pea burgers
About 4 servings

2 teaspoons extra-virgin olive oil
2 large scallions, white part only, finely chopped
3/4 cup finely chopped mushrooms
1/2 teaspoon curry powder
1 cup cooked or canned chick peas, drained well
2 large cloves garlic, minced or pressed
1/4 teaspoon salt, or to taste
1/2 to 3/4 cup liquid from chick peas (or use part vegetable broth or water if there isn't enough)
3/4 cup fine, dry bread crumbs
additional oil or oil spray for frying (optional)
rolls, ketchup, lettuce, tomato, or other burger fixings

Heat the oil in a small skillet over medium-high heat. Add the scallions and mushrooms and sauté until soft, about three or four minutes. Cool slightly, then place in a blender or food processor along with the curry powder, chick peas, garlic, salt, and enough liquid to blend or process until smooth. Pour into a mixing bowl and stir in the bread crumbs until well combined. Shape into patties and fry in a lightly oiled skillet, or spray lightly with oil and broil, until browned on one side, then turn and brown the other. Serve hot on rolls with your favourite toppings, or on a plate with potatoes or rice and a salad. Leftovers are good the next day either cold or reheated on sandwiches. 

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This is a dish that I developed in response to several folks who told me that the Dana's Sarmale recipe (above) sounded really good but they didn't have the time to make it. We still love sarmale and make it as often as possible, but I also like this pilaf-style dish very much too. Couldn't be easier: It's a one-pot meal that uses the same basic ingredients but with not so much work involved -- less chopping, no rolling. I think both versions are dee-lish! Please let me know what you think :-).

Romanian pilaf
About 6 servings

1/2 cup sauerkraut, preferably fresh
2 Tablespoons sunflower or other light oil
1 medium yellow onion, quartered and sliced thinly
1 small carrot, cut into matchstick-sized pieces
1 eight-ounce can sliced or stems-and-pieces mushrooms
1-1/2 cups white or white basmati rice
1 6-ounce can tomato paste
3 cups water
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste

Rinse the sauerkraut well in a strainer or colander under cold water. Press out excess water, then let drain while you prepare the rest of the dish. Heat the oil in a large, heavy skillet or saucepan. Add the onions, salt lightly if desired, and fry for about ten minutes over medium heat, stirring occasionally. Add the carrot and stir-fry for another two or three minutes. Stir in the mushrooms. Mix the rice into the vegetables and stir-fry for about a minute. Stir in the tomato paste and water, mixing well to distribute the paste evenly. Mix in the herbs, pepper, salt, and reserved sauerkraut. Lower the heat to simmer, cover, and cook until all water is absorbed and rice is tender, about 20 minutes. Remove from heat, uncover, and stir the rice to distribute all ingredients evenly. Serve hot.

Variation:

> This is especially good served with pan-fried tofu or with heated veggie dogs or veggie sausage.

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When you make the decision to adopt a vegetarian diet, you may find that there are certain foods that you really miss -- dishes you enjoyed as a child, perhaps. We call these comfort foods, and for me, Shepherd's Pie is one of them. The first time I tasted Shepherd's Pie was at the home of a Norwegian friend, so for a long time I thought this was a Norwegian dish. It may be, but it's also part of many other cultures -- I guess any culture that has shepherds! Fortunately, you don't need to herd sheep to enjoy this tasty vegan version. Freezing the tofu changes the texture, making it chewier.

Shepherd's Pie
About 6 servings

1 pound firm Chinese-style tofu, in tub, unopened
1/4 cup tamari soy sauce
1/2 teaspoon garlic powder (or 1 garlic clove, pressed or minced finely)
6 medium-sized potatoes
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/4 - 1/2 cup plain soy milk, optional
5-6 Tablespoons sunflower or other light oil, divided
2 large onions, chopped coarsely
2 cloves garlic, pressed or minced
2 large ribs celery, chopped coarsely
1 10-ounce package mushrooms, sliced thick
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh dill

Advance preparation: Tofu: Place the package of tofu in the freezer and leave at least overnight to freeze solid. Remove from freezer and place in refrigerator to defrost, at least overnight. When fully defrosted, remove from the package, wrap the tofu in a paper towel or two, return it to the tub, and put a weight on top to press out the excess water (another 1-pound tub of tofu works well) for at least 30 minutes. Remove tofu from the towels and cut into bite-sized pieces and place in a mixing bowl or loaf pan. Mix together the soy sauce and garlic, and pour over the tofu. Allow the tofu to marinate in this mixture for an hour, stirring occasionally to cover all pieces if necessary.

Potatoes: Cut the potatoes into one-inch cubes. Fill a pot large enough to hold the potatoes 3/4 full of water; bring it to a boil. Add the potatoes, lower the heat to medium, and cook until the potatoes are tender, about 20-30 minutes. Remove potatoes to a large mixing bowl, keeping some of the cooking water. Mash the potatoes with a fork or whip with a hand-held mixer, adding the pepper and salt along with enough cooking water or soy milk, plus 2 Tablespoons of the oil. Potatoes should be well mashed or whipped, but not soft or runny (in other words, don't add more liquid than you need to :).

To prepare the pie: Preheat oven to 375 deg F. In a large, heavy skillet, heat 3 Tablespoons of oil over medium heat (use additional oil if necessary during the stir-frying process). Add the onions, and stir-fry for about two minutes. Add the garlic and celery, and stir-fry for another two minutes. Then add the mushrooms, and stir-fry for another two or three minutes. Lift the tofu from the marinade with a slotted spoon, and add to the skillet. Stir-fry until all vegetables are tender and tofu is lightly browned, about three or four minutes. Stir in the marinade, parsley, and dill, mixing well, and remove from heat. Pour tofu-vegetable mixture into a deep baking dish, preferably round. Spread the mashed potatoes evenly over the top of the mixture. Bake for 45-50 minutes, or until potatoes are set and lightly browned. Serve hot, spooning out both potatoes and tofu-vegetable mixture for each serving.

Variation:

> Bake in a deep-dish prepared pie crust, homemade or purchased.

List of recipes: Main dishes

We recently got a really good price on big, tasty California pistachio nuts. We ate a lot of them, but still had lots more. So we started putting them into different dishes to use them up. Here's one that turned out to be our favourite. Be sure to use natural pistachios, not the red ones that are coloured with some kind of dubious dye. And unless you use unsalted nuts, be sure to taste before adding salt. Basmati rice, a naturally whitish rice from India, has a lovely aroma and flavour that complement the pistachios, but you can use plain white rice if you can't find basmati. This makes a nice light lunch, or serve as a side dish with baked tofu or your favourite veggie burger.

Pistachio mushroom rice
About 4 servings

1 Tablespoon sunflower or other light oil
1/2 cup onions, finely chopped
1/4 cup mushrooms, coarsely chopped
1 cup basmati rice (or white rice)
1/4 cup shelled pistachio nuts
1-3/4 cups water
1/2 teaspoon salt or to taste
dash of pepper or to taste

Heat the oil in a heavy saucepan over medium heat. Add the onions and sauté for about two minutes. Add the mushrooms and sauté for another two minutes. Add the rice and pistachios, stirring to blend. Stir in the water, and season to taste. Bring to a full boil, then cover tightly, lower heat, and simmer until all the water is absorbed (about 15 minutes). Remove from heat, stir to fluff, and serve.

List of recipes: Main dishes

Just because we follow a vegan diet doesn't mean we don't like grilled foods. Cooking over a barbecue brings out the flavour of fresh, ripe, summer vegetables. Our favourites for grilling are zucchini, mushrooms, red bell peppers, and eggplants. This dish combines the best of grilled eggplant with a tabouli-like stuffing. After grilling the eggplants, you can prepare the rest of the dish either in the kitchen or, if you have one, on the sideburner of your grill. Either way, it's dee-lish!

Grilled eggplant with bulgur stuffing
About 4 servings

2 large purple eggplants, each cut in half lengthwise
1 teaspoon extra-virgin olive oil
4 cups water
2 cups medium-grain bulgur wheat
4 Tablespoons lemon juice
6 large cloves garlic, pressed or minced
1/2 cup fresh parsley, chopped
2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Heat a charcoal or gas grill until hot, or preheat your oven's broiler. Rub the oil over the cut sides of each eggplant half. Grill the eggplant until it is soft but not blackened; you will need to turn it once as it cooks. Remove from the grill or broiler and allow to cool. When it is cool enough to handle, use a sharp knife and a spoon to scoop out most of the eggplant flesh, being careful not to break the shells. (Leave a quarter-inch or less of flesh on the shells.) Set the scooped-out shells aside. Chop the eggplant flesh and set aside. In a large saucepan, combine the water and bulgur over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until tender. Remove from heat and drain off any remaining water if necessary. Place the cooked bulgur in a large mixing bowl. Stir in the chopped eggplant and the juice, herbs, and seasonings. Mix together well. Divide the mixture evenly among the reserved eggplant shells, mounding it over the top. Serve warm or chilled.

List of recipes: Main dishes

Here's another suggestion for the grill. You can also prepare this dish under your oven's broiler in cooler weather. Serve with crusty bread, corn on the cob, and fresh tomato salad for a delicious summer meal. Be sure to use the Chinese-style tofu that comes in a plastic tub, not the Japanese style in aseptic boxes, which is too soft and creamy to hold up to grilling. 

Grilled marinated tofu
4 servings

1 pound firm or extra-firm Chinese-style tofu
1/4 cup dry white wine, preferably without sulfites
2 teaspoons extra-virgin olive oil
1 small onion, minced
3 large garlic cloves, pressed or minced
1/2 teaspoon ground black pepper
1 Tablespoon fresh thyme leaves or 1 teaspoon dried

Remove tofu from package and drain; wrap the tofu in one or two paper towels, return to the tub, and place a heavy weight on top (another 1-pound package of tofu works well :) for at least one hour, preferably overnight, to press out excess water. Drain out the water, unwrap, and cut crosswise into four slices. Place sliced tofu into a shallow plastic container. Mix together all the rest of the ingredients until well blended. Pour the marinade over the tofu, cover the container, and marinate in the refrigerator for at least one hour, or up to 8 hours. While marinating, turn the container upside-down and back again from time to time to be sure the slices are completely coated. Now fire up the grill or the broiler, place the tofu slices on a piece of aluminum foil, and cook until lightly browned on one side -- then flip and brown the other. Use any leftover marinade to brush onto veggie burgers or fresh vegetables as they grill or broil.

List of recipes: Main dishes

I always liked the way black-eyed peas looked, but I never knew what to do with them until I came across a recipe for a southern American dish called Hoppin' John. It's easy to make and tastes really good, and the leftovers are even better -- like most stews, the taste is improved by an overnight stay in the 'fridge where the flavours can meld. I'm not sure how it's served in the South, but we enjoyed it with a salad, crusty bread, and mamaliga -- I guess we just like adding that Romanian touch whenever we can :-).

Hoppin' John
About 6 servings

3 Tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium-sized carrots, cut in small dice
2 ribs celery, sliced
1 large bell pepper, any colour, diced
2 large cloves garlic, minced or pressed
2 cups vegetable broth or bouillon
2 Tablespoons balsamic vinegar
4 cups cooked or canned black-eyed peas, rinsed and drained
1/2 cup pimiento-stuffed green olives, chopped
1/4 teaspoon cayenne pepper (or more to taste)
Salt and black pepper to taste, optional
Hot pepper sauce, optional

Heat oil in a large soup pot over medium-high heat. Add onion and stir-fry for 2 or 3 minutes. Add the carrots, celery, bell pepper, and garlic, and continue to stir-fry for another 2 or 3 minutes until onions are tender. Lower heat. Mix the broth and vinegar together, and pour into the soup pot over the vegetables. Stir in the peas, olives, and cayenne. Mix well, cover, and cook over medium-low heat for about 15 minutes, stirring occasionally. When vegetables are tender, remove from heat and adjust seasonings with salt and pepper if necessary. Serve hot with hot pepper sauce on the side.

Variation:

> You can save some time if you cut the vegetables in a food processor. Use the julienne blade for the carrots instead of dicing.

List of recipes: Main dishes

A pie with a top crust of cornbread that makes good use of the delicious end-of-summer corn. The rest of the year, when fresh corn isn't available, you can use frozen or even canned (well-drained) corn. Be sure to choose the sweetest corn you can find :-). You may find it easier to cut the kernels off the cob if you break the cob in half. Then stand the cob half on end on a cutting board and use a sharp knife to slice off the kernels in a straight downward motion.

Double corn pie
About 6 servings

4 Tablespoons sunflower or other light oil, divided
1 large onion, chopped
1 pound firm or extra-firm tofu, well pressed, and diced
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups corn kernels (yellow or mixed white and yellow work best)
3/4 cup pitted black olives, chopped coarsely
1/2 cup water
1/4 cup unbleached or whole-wheat pastry flour
3/4 cup yellow corn meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon sweetener of your choice
3/4 cup plain soy milk, regular or low-fat

Preheat oven to 350 deg F. Heat two Tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the onions and stir-fry for about five minutes. Add the tofu, teaspoon of salt, and peppers; stir well and continue frying for another five minutes. Remove from heat and stir in the corn, olives, and water, mixing well. Pour the mixture into a large, lightly oiled casserole dish or oven-proof baking pan. In a mixing bowl, mix together the flour, corn meal, baking powder, baking soda, salt, and the sweetener if you're using a granulated sweetener (sugar, Sucanat®, etc.). Mix together the milk, two Tablespoons of oil, and the sweetener if you're using a liquid or syrup sweetener (maple syrup, etc.). Pour the liquids into the dry mixture, mixing well. Pour this over the corn and tofu mixture in the baking pan, smoothing the top with a wooden spoon or rubber spatula. Bake for 25-30 minutes, or until the cornbread topping is golden browned.

List of recipes: Main dishes

From June through October, our town hosts a weekly farmers market where we can buy fresh vegetables and fruits direct from the people who grow them. This past Saturday I discovered that most of the summer vegetables were gone, but there were all kinds of winter squashes available. So I picked up a couple (along with some very juicy Winesap apples and other goodies) and prepared this stew. You can use pretty much any type of squash you prefer: butternut, acorn, even pumpkin :-). Try it served over rice, millet, or other grain, or with mashed potatoes, or with some crusty whole-grain bread. Offer a selection of pickles on the side. Autumn leaves, winter squash, hearty stews ... the cold weather will be coming soon!

Stewed winter vegetables with chick peas
About 4-6 servings

1 Tablespoon sunflower or other light oil
2 cups onion, chopped coarsely
2 large cloves garlic, minced or pressed
4 large celery ribs, cut into thick slices (about 1 inch)
3 large carrots, cut into chunks about the length of your thumb
1 pound winter squash, peeled, seeded, and cut into half-inch chunks
1-1/2 teaspoons dried basil
1 cup vegetable broth or bouillon
2 cups cooked or canned chick peas (garbanzos)
salt and pepper to taste

Heat the oil in a large, heavy saucepan over medium-high heat. Add the onion and garlic and sauté for about two minutes. Add the vegetables, basil, and broth, stirring well. Bring to a boil, then lower the heat and simmer, covered, for about 25 minutes or until all vegetables are tender, stirring occasionally. (Add a little extra water or broth if the stew gets too dry.) Stir in the chick peas. Simmer for two or three minutes, or until the chick peas are just heated through. Season to taste.

List of recipes: Main dishes

Like the recipe above this is another stew, but it's based on tofu. As we approach spring here in New Jersey, the markets are starting to show the earliest new vegetables, including some very good zucchini. This recipe uses winter vegetables (onion, carrot) as well as spring and summer vegetables (zucchini, tomatoes), so I guess it's a sort of seasonal transition dish. I particularly enjoy this stew spooned into a shallow bowl over toasted crusty bread, but you can serve the bread on the side if you prefer. Note: Always remember to remove and discard bay leaves before serving any dish you use them in. The leaves' stems are strong and sharp, and if swallowed can damage the esophagus.

Tofu stew
About 6-8 servings

1/4 cup extra-virgin olive oil
2 medium onions
1 large carrot, cut into 1/4-inch thick "pennies"
2 ribs celery, cut into 1-inch slices
2 large cloves garlic, pressed or minced
1 pound firm or extra-firm Chinese-style tofu, pressed for at least one hour or overnight
2 medium zucchinis, cut into 1-inch chunks (about 1-1/2 cups)
2 large tomatoes, diced, or one 14-ounce can diced tomatoes, unseasoned
1 Tablespoon dried basil
1/4 teaspoon rosemary
2 bay leaves
ground black pepper to taste
1/3 cup tamari soy sauce
2 cups tomato juice

Heat the oil in a large, heavy soup pot over medium heat. Add the onions and sauté for a minute or two, then add the carrots, celery, and garlic, and continue to sauté until the onions are translucent. Be careful not to let the garlic burn. Stir in the tofu and zucchini and, if using fresh tomatoes, the diced tomatoes. Sauté for another four or five minutes. Add the basil, rosemary, bay leaves, and pepper; stir constantly for two minutes. Pour in the tamari and tomato juice and, if using canned,  the diced tomatoes with their juice. Stir well, then reduce the heat, cover, and simmer for one hour, stirring occasionally. Remove the bay leaves, adjust seasonings if necessary, and serve hot.

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