Stella Blues Tofu Scramble
We just returned from a wonderful week on Maui. Several days we ate breakfast at a restaurant called Stella Blues and Heather and Mary really enjoyed their Tofu Scramble, which they served with country-style potatoes and onions. We didn’t ask for the recipe, however Mary’s version is much better than the original!
Preparation Time: 15 minutes
Steam broccoli until just tender, about 5 minutes. Remove from heat, drain and set aside.
Meanwhile, place the onions and mushrooms in a large non-stick frying pan with the water. Cook, stirring frequently, for 5 minutes. Drain off any excess liquid, except for about 2 tablespoons. Add tofu cubes and cook for another 3 minutes. Add steamed broccoli, tahini sauce, soy sauce and Sriracha. Mix well and cook until heated through and slightly thickened, about 2-3 minutes. Serve warm.
Hints: This is delicious served with roasted potatoes or hash browns, for breakfast, lunch or dinner.
Make this ahead of time and store in the refrigerator until needed. This will keep for several days in the refrigerator.
Makes 2 cups
all ingredients in a food processor and process until smooth.
These are one of the healthiest burgers you can make for yourself and your family. And they taste great too! They may be frozen after baking for later use.
Preparation Time: 50 minutes
frozen chopped hash brown potatoes
Place the lentils in another saucepan with 2 cups of water. Cook, covered, over medium heat until the lentils are very soft and the water has been absorbed, about 40 minutes. Remove from heat and set aside.
Place the onions in a small saucepan with ¼ cup of water. Cook stirring occasionally, until the onion has softened. Remove from heat and set aside.
Preheat oven to 350 degrees.
Combine the potatoes, lentils and onion in a large bowl. Add the remaining ingredients and mix together well. Shape into patties on 2 non-stick baking sheets. Bake for 20 minutes, turn over and bake for an additional 20 minutes.
Serve in whole wheat buns with lettuce, tomatoes, onions and condiments.
Preparation Time: 15 minutes
Place the onion, bell pepper, green onions and garlic in a large saucepan with the water. Cook, stirring occasionally, for about 3 minutes, until vegetables soften slightly. Add the rice, broth, green chilies, pimientos, corn, parsley and cumin. Mix well, cover, bring to a boil, reduce heat and simmer for about 45 minutes, until rice is tender. Stir in the remaining ingredients and cook for about 2 minutes longer. Serve hot.
Garbanzos a’ la King
We like these served over whole wheat toast or biscuits, but they are also delicious over baked potatoes.
Preparation Time: 20 minutes
Place the onion, bell peppers and mushrooms in a large pot with the water. Cook, stirring occasionally, for 10 minutes. Stir in the flour and continue to cook and stir for 2 minutes. Gradually add the soy or rice milk while stirring. Add the seasonings, garbanzos, pimientos and sherry, if desired. Cook over low heat, stirring occasionally, for 10 minutes. Add the cornstarch mixture and cook and stir until the sauce thickens. Serve at once.
Spicy Cajun Sauce
This is a quick and easy topping for anything from grains, potatoes, polenta or griddle cakes. It is easy to vary by changing the kind of tomatoes and/or beans used.
Preparation Time: 10 minutes
medium onion, chopped
Place the onion and water in a medium saucepan. Cook, stirring occasionally, until onion softens slightly about 3 minutes. Add the remaining ingredients, mix well and cook for about 10 minutes until flavors are well blended. Serve hot.
Hint: To make a thicker sauce, combine 2 tablespoons cornstarch with 1/3 cup cold water. Add to the sauce and cook and stir until thickened.