Lemon-Miso Tofu with Broccoli

Source: New York Times

sesame oil for frying

salt & pepper to taste

16 oz. block tofu, drained & pressed, cut into cubes

2 small heads broccoli, cut into small florets

2 scallions, chopped

3/4 cup hot water

2 TB white miso

1/4 cup lemon juice

3 TB maple syrup or honey

1 TB cornstarch

2 garlic cloves, minced

1 inch piece ginger, finely grated

cooked rice for serving

1. Heat large skillet with oil; fry tofu until browned on all sides, seasoning with salt & pepper. Transfer to large bowl or plate.

2. In same skillet, add a little more oil & broccoli. Season with salt & pepper. Cook until crisp-tender and add to tofu plate.

3. Meanwhile, make sauce: in bowl, stir together hot water & miso paste until dissolved. Stir in lemon juice & syrup.

4. In same skillet, add a little more oil & heat. Saute garlic & ginger and cook about 1 minute, stirring. Stir miso mixture until blended and add to skillet.  Place 1 TB cornstarch in small bowl and add a little water, stirring to dissolve; add to skillet and stir all together.  Heat for 1-2 minutes, stirring until thickened.

5. Stir in tofu and broccoli to coat. Serve with rice.

Braised White Beans & Greens

 Source: New York Times

Suggestion: serve with cooked quinoa!

1/4 cup olive oil

1 cup chopped onion

2 celery ribs, diced

2 tsp minced fresh rosemary

5 cloves garlic, minced

1/4 tsp crushed red pepper

1 large bunch laciano kale, stems removed & chopped

2 cans (15 oz each) cannellini beans, drained & rinsed

2 cups vegetable broth

2 TB lemon juice

1/4 cup Parmesan (vegan is an option)

salt & pepper to taste

1. Heat oil in large skillet; saute onion, celery, and rosemary until fragrant.  Add garlic and red pepper; saute 1-2 minutes more.

2. Add handfuls of the kale, cooking and stirring until leaves wilt.

3. Add the beans & broth; bring to a boil then turn down heat to simmer, mashing some of the beans. Cook until thickened, 6-8 minutes.

4. Remove from heat and stir in lemon juice, cheese, salt & pepper.  Serve with optional quinoa.

Vegan Breakfast Casserole

Source: https://www.noracooks.com/vegan -breakfast-casserole/#wprm-recipe-container-12255

10 ounces shredded hash browns

• ▢8 oz. vegan sausage chopped (recommend Beyond sausage links)
• ▢1/4 cup diced onion
• ▢
• ▢1 /2 green bell pepper, seeded and diced
• ▢1 cup vegan shredded cheddar cheese
• 
  
• 16-ounce container JUST Egg 
• ▢2 TB all purpose flour
• ▢1/4 teaspoon baking powder
• ▢1/2 teaspoon kala namak (Indian salt)
• 
  

• Preheat oven to 350℉ and grease an 8 x 8 inch baking dish. 
• Heat a large skillet over medium heat & add chopped sausage. Cook until browned, then remove from heat and set aside.
• In the prepared dish add hash browns, sausage, onion, green pepper and cheese. Gently mix the ingredients together in the dish and spread them evenly.
• In a large bowl, whisk together the JUST Egg, flour, baking powder and salt. Pour the egg mixture over the hash brown mixture in the baking dish.
• Cover and refrigerate overnight, or bake immediately. Bake covered in foil for 55-60 minutes, until the "egg" mixture is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65-75 minutes.