Main Dish

Dolmas (Stuffed Grape Leaves)

From "May All be Fed," by John Robbins
Makes 6 to 8 servings

Dolmas, stuffed grape leaves, are a classic Middle Eastern dish. Here they are stuffed with rice and walnuts and topped with a tangy lemon sauce

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup currants

1/2 cup coarsely chopped walnuts

1 tsp. dried mint or 1 tbsp. fresh

1/4 cup finely chopped fresh parsley

1 tsp. dried oregano

1 tsp. salt

Zucchini "foccacia" or pizza "crust"

Olive oil and arrowroot flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp arrowroot flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)

Lemon Rice with Peas and Cashews

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

Lentils in Marinara

servings: 8

Adapted from NY Times Magazine, March 17 2002

1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine

2 each bay leaves

1/4 cup olive oil

2 cloves garlic, diced

1 each jalapeno, seeded and diced

2 tbsp. dry oregano

1 16-oz can tomatoes

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup flat parsley, chopped

Maple-Glazed Tofu

(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)

This is a simple andsuper-delicious recipe; my little brother even calls from college: "How do you make your tofu again??"

The irony is that I don't eat tofu anymore (as of spring 2010). For details on my family's crazy new dietary adventure, you can read updates on my homepage: http://www.lifeisapalindrome.com/

Spicy Chickpeas with Ginger and Thyme

Serves 4

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

2 cloves of garlic, finely chopped

1 onion, chopped

2-1/2 cups cooked chickpeas

6 tomatoes, peeled and chopped

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried thyme

Pinch of chile pepper

1 teaspoon fresh, grated ginger

1/3 cup water or vegetable stock

Sea salt (~1/2 tsp.) and pepper

1. Heat the oil gently in a large saucepan or wok.

Tagine of Moroccan Vegetables with Couscous

Makes 4 to 6 servings

From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."

2 tbsp. olive oil

2 medium onions, sliced

1 red bell pepper, seeded and cut into 3/4-inch-wide strips

2 garlic cloves, peeled

1 tsp. turmeric

1 tsp. ground ginger

Tempeh With Spicy Peanut Sauce

4 Servings

Adapted from "The Complete Soy Cookbook"

3 tbsp. peanut butter

1 tbsp. dark sesame oil

1 tbsp. low-sodium soy sauce

2 tsp. honey

2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes

1 tsp. minced garlic

1/2 cup water, or as needed

1 tbsp. canola oil

8 oz tempeh, cut cross-wise into 12 even-size slices

(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)

Tofu and Broccoli in Creamy Peanut Sauce

servings: 4-6

from Breitenbush Cookbook

Sauce:

1/2 cup peanut butter

1/2 cup hot water

1/4 cup rice vinegar

2 tbsp. tamari

2 tbsp. molasses

1 pinch cayenne

1 pinch crushed red pepper

Saute:

1 1/2 tbsp. canola oil

1 tbsp. sesame oil

1 lb. broccoli

1 lb. tofu, cubed

1 cup onion, sliced

5 garlic cloves, minced

2 tbsp. ginger, grated

1 cup peanuts, chopped

1 tsp. black pepper

2 tbsp. tamari

1/2 cup scallions, chopped

Tofu Burritos

From Moosewood Restaurant Cooks at Home, one of my most favorite cookbooks.

3 tbsp. vegetable oil

3 garlic cloves, minced or pressed

1 fresh chile, minced, or 1/4-1/2 tsp. cayenne

2 medium onions, finely chopped (2 cups)

1 red or green bell pepper, diced

2 tsp. paprika

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

1/2 cup fresh or frozen cut corn

2 cakes firm tofu (about 1 1/2 pounds), crumbled or mashed

1/4 cup tomato paste

2 tbsp. soy sauce

salt and pepper to taste

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