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Vegan Mofo #17 Tofu Vegetable Stir-Fry

This is the dish that I call my signature dish only because a great picture was captured due to how well it turned out and the flavor was AMAZING!

So, I went about the business of preparing this dish for the simple reason that I was craving it and I wanted to celebrate the creation of my mini business cards with this image on the back. Why cards you say? It is my intention to reach as many people who are open and willing to be open to learning about the vegan lifestyle. what it can do for you, and how you can comfortably live it.

Now, I am not about forcing anything on anyone. I am here to do my part as other vegans are doing to educate those seeking help in learning and living the vegan lifestyle.

That is what I desired to do last year and for some time now. Yet, I am terrible at selling myself. That’s what happens when an artist has to sell oneself. I am great at motivating, inspiring, and empowering everyone else, just terrible at being that same champion for myself. When I’m near food, great food and ingredients. I can easily throw a dish together just by starting the prep process and before I know it, a dish is created. I’m intuitive in that way of how I prepare dishes. Which brings me to this dish again.

This recipe has onion, carrots, green  peas, garlic and ginger, to name a few. As well as cranberry sauce or puree, tofu, and tamari. Once you get all the prep done, this dish goes really fast.

 

Vegan Mofo #17 Tofu Vegetable Stir-Fry

Ingredients

  • 1 14 or 16 ounce package extra-firm tofu, cubed
  • 1/4 cup vegetable broth
  • 1 tablespoon ginger, minced
  • 1/2 cup onions, diced
  • 2 carrots, thinly sliced
  • 1/4 cup red bell peppers, diced
  • 1 cup frozen green peas
  • 2 clove garlic, minced
  • 2 green onion, thinly sliced
  • 1/4 cup cranberry puree
  • 2 tablespoons tamari
  • black pepper to taste

Instructions

    Tofu
  1. Drain, rinse, squeeze gently and cube.
  2. Place tofu cubes on a slightly oil baking sheet.
  3. Bake at 450°F for 20 mins.
  4. Vegetables
  5. Heat skillet, wok, cast iron regular or enameled skillet to medium high.
  6. Add 1 Tbsp vegetable broth. Add more vegetable broth as needed to prevent sticking.
  7. Add onions and ginger. Stir fry for 3 min.
  8. Add carrots, bell peppers, frozen green peas, and garlic. Set aside 2 Tbsp green onions. Add remainder of green onions. Stir Fry for 3 more mins.
  9. Add cranberry sauce and tamari, along with black pepper. Cook 1 min.
  10. Serve with rice or noodles of choice.
http://www.beyondnfinity.com/tofu-vegetable-stir-fry/

 

 

Vegan Mofo #9 Soybean Sprout Soup

Sick Day!!!

Actually sick day started Sunday afternoon and is still with me. I have a cold. How I got a cold is beyond me. I blame it on not eating kimchi everyday for a couple of weeks. I ran out and had to make more, however, at the same time, I didn’t eat any. Yet, when I’m stressed, I do wear myself down and illness can happen. With that being said, I only had enough enough to get something hot to drink. Hence, the soybean sprout soup.

 

The Koreans have been known to say this soup is great for hangovers.

Vegan Mofo #9 Soybean Sprout Soup

Yield: Serves 4

Ingredients

  • 1 pound of soybean sprouts
  • 1/2 cup onion, sliced thinly
  • 2 garlic cloves, minced
  • 1/2 teaspoon kelp granules
  • 2 teaspoons soy sauce or tamari
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil

Instructions

  1. Rinse soybean sprouts in water. Pick out bad sprouts, if any.
  2. Place sprouts in pot to saute.
  3. Add 1/2 cup of onions and continue to saute until onions caramelize slightly.
  4. Add garlic, soy sauce or tamari and 6 cups of water, making sure to scrap any bits from the bottom of the pot.
  5. Boil for 30 minutes.
  6. Add green onions and sesame oil.
  7. Boil 5 minutes.
  8. Serve.
http://www.beyondnfinity.com/soybean-sprout-soup/