Red Curry with Rice

It's summer--I think.  We'll be grilling soon.  But the good thing is that school is out and I can post and cook.
Tonight we're having Red Curry over rice--it's thai inspired.

Since we have brown rice in the house, I'll put that in the rice cooker.  The Curry recipe is a variation of Rip Essylstein's from Engine 9 cookbook.

Red Vegetable Curry
1 lb extra firm tofu – cube sprinkle with braggs broil on sprayed sheet  (to broil tofu - put under broiler for 5 minutes.  Turn cubes over and broil another 2-7 minutes on a lower rack so it doesn't burn.)
1 tbl red curry paste
16-24 ounces vegetable stock
1 onion
3 carrots
2 cups snow peas (this time I'm using fresh snap peas and green beans from the farmer's market)
Other assorted veggies  (broccoli or whatever you have in the garden is good. Our favorite thai restaurant adds fresh pumpkin)
2 tbl tamari
1 tbl molasses
1 cup plain soymilk/ricemilk or half lowfat coconut milk/half soymilk  (or all coconut milk if you're not watching calories)
Juice of 1 lime

Brown rice

Garnish cilantro and green onions


Instructions:
Stir fry paste with some stock in a wok.
Add veggies (I add them in stages slower cooking first and those that need less cooking last)
Add stock w/ cornstarch and tofu
Add tamari/molasses mix
Add milk and lime

The curry will be somewhat watery (you can add less stock if you want it thicker or more if you want more "sauce".

Lower Fat hummus

For the last month my husband and I have been doing the Engine 2 "diet"  which cuts out animal products (no big deal for me), dairy products (not that big of a problem since we already eat many non-dairy meals, and refined oils.

The good thing is that we have tried some new recipes and I have found out how the cook with less oil.

Here is my lower fat hummus dip:

Blend in food processer:
1-3 cloves of garlic   (less for kids or those who don't like it spicy)

Stop food processer and add remaining ingredients:
1 15 ounce can chickpease (drained and rinsed)
1  tbl of Tahini (sesame seed paste)
3-4 tbl cold water
3-4 tbl lemon juice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt

Blend until smooth-- if a thinner hummus desired add another tablespoon of water while processing.
Thinner = better for dipping vegetables etc.
Thicker = more spreadable for sandwiches and crackers

Pumpkin Bread

Pumpkin Bread
Oil (or spray) loaf pan.


Mix together:
1/2 cup oil (I used canola)
1 cup sugar
Sift (I didn't sift and it came out ok)
2 cups flour (I used some that is part whole wheat/part white that I get at Costco but the recipe calls for unbleached flour)
1/2 tsp salt
3 tsp baking POWDER
Add all this to the sugar mixture
Add 1 1/2 cups of pumpkin (I used canned, but frozen would probably work too.)

I also decided it was too dry and added 2-4 tablespoons of water. This made it more the consistency of bananna bread batter.

Put batter in the pan.

Streusel Topping: 2 tbl brown sugar, 1-2 tsp flour, 1 tbl butter, 1/4-1/2 tsp cinnamon. Mix together until crumbly. Sprinkle on top of loaf.
Bake 45 minutes at 350.

Thursday February 11 - Sweet and Sour Stir Fry

One of my goals for this year was to write everyday, even if it was something as simple as blogging our dinner.  Obviously I've already fallen down on that one!  I guess I can't quite fault myself, though.  I mean if I take "write every day" literally, then of course I do write something everyday, even if it's just an email to a student.  But I think my original intent was something of a creative nature...

Last night we had this great dish--thank you vegetarian times cookbook from my brother James!  Of course, I can't live without modifying their recipe...here's my version

Sweet and Sour Stir Fry
Cook sushi rice and brown rice  1 1/2 cups in the rice cooker w/ approx 2 1/2-3/4 cups water

Sauce:
3/4 cup pineapple juice (unsweetened)
1/4 cup brown rice vinegar
4 tbl soy sauce
3 tbl sugar
2 tbl cornstarch
     Combine in small saucepan.  whisk over medium heat until begins to thicken.  remove from heat and set aside.

Tofu-  7-12 ounces tofu.   Cut into 1/2 inch strips.  Spray cookie sheet with oil.  Broil tofu until firm.  (10-12 min approx--don't let it get burned)

Nuts:
3/4 cup cashew pieces
2 tbl peanut oil
Heat oil in wok over med high heat.  Add cashews and stir until lightly browned.  Remove to plate w/ paper towel and drain.  Set aside.   REmove half of the oil from the wok.

Veggies:
Their recipe recommends 1/2 lb snow peas, 1 red bell pepper.  I used the snow peas when I first made this and they were delicious.  I also added whatever veggies I had on hand.  1 carrot, some cauliflower or broccoli, asparagus.  I'm sure that water chesnuts might also be good.
Pineapple-- their recipe calls for 3 1/2 cups of fresh pineapple cubes.  I've only used about 1 1/2 cups of pineapple and substituted other veggies for the other cups.  We used two different kinds of canned pineapple.  The chunks were best, but we look forward to trying it with fresh pineapple too.

Add three slices of ginger root to the wok and stir fry for 1 minute.  Stir fry veggies (except pineapple and snow peas) and garlic  3-4 minutes.  Add tofu and pineapple  1 minute.  Add sauce.  once sauce thickens add cashews and turn to low or off.  Remove ginger root and serve over rice.

Jan 28 - Butternut squash Soup w/ biscuits

Butternut Squash a la Carolyn  ( I came up with this to use up some vegetables I had around the house.)

3 leeks
1 tbl olive oil
1 butternut squash (approx 2 lbs)
1 russet potato
3-5 small red potatoes
4 cups of vegetable broth
1/8 tsp white pepper
1/2 tsp sage
1/8 tsp thyme
1/8 tsp black pepper
1/2 tsp salt or to taste
3 pinches of Emeril's essence (or to taste)
1 cup soymilk

Chop the white and light green parts of the leeks.  Brown in olive oil over medium heat in a large pot.  Add sage and white pepper.  Peel and dice potatoes and squash.  Add to the pot.  Stir and cook for about 5-7 minutes. Add thyme, black pepper and broth.  Heat to boiling.  Cover, turn down to low or med low and simmer for 25 minutes.  In batches puree in blender with soymilk.  Put back in pan to reheat or keep on low to serve.  Add pinches of Emeril's essence.

Biscuits:
Sift together in large bowl:
2 1/4 cups flour (combination of white and wheat is fine)
1 tbl baking powder
1/2 tsp baking soda
1/4 tsp salt
Make a well in dry ingredients and add
1/2 cup canola oil
3/4 cup of soy milk
Mix together and put on floured surface to knead 4-6 times.  press out and cut out biscuit rounds
Bake at 450 for 10-12 minutes.

Jan 25th - Leftovers & Chocolate Chip cookies

Last week was a disaster as far as posting what's for dinner!  Work started for me and things have been a bit crazy too.

Tonight we are having leftover gumbo (see an earlier post for that recipe!)

Here is my recipe for these awesome non-dairy chocolate chip cookies:

Chocolate Chip Cookies

½ cup shortening
½ cup earth balance or similar butter sticks
½ cup sugar
½ cup brown sugar
¼ soy milk
1 tsp vanilla
2 ¼ cups flour (1 ¼ unbleached flour, 1 cup whole wheat)
½ tsp salt
1 tsp baking soda
6-12 ounces choc chips
Nuts optional

Cream butter/shortening & sugars.  Scrap down and slowly add soymilk while beating.  Add vanilla, salt, baking soda. Mix and then add flour.
Mix in chocolate chips and/or nuts.
Drop by teaspoon full onto cookie sheet.  Bake about 11 minutes at 350.

Jan 21 - Tamale Pie

Jan 19th - Mountain Stew Crockpot

Jan. 18th - Happy Martin Luther King day! Mushroom Gravy

Mushroom Gravy, Mashed Potatoes, Variety of Veggies, and Seitan.

Mushroom Gravy:
2 cups fresh mushrooms (thinly sliced or chopped or both)
2 tbl butter (or margarine)
1/2 onion finely chopped
2 cloves garlic crushed
1/2 cup wine (or 1/4 wine & 1/4 balsamic vinegar)
1 tsp dry herbs or 1 tbl fresh parsley or other herbs

1 tsp tamari or other soy sauce
4-5 cups vegetable stock  (reserve 1/2 cup of stock)
2 tbl cornstarch and 2 tbl flour mixed with water or reserved stock and 1 tbl nutritional yeast.

Saute onions in butter in skillet or saute pan over med high.  Cook about 10 minutes.
Add garlic and mushrooms - cook 2-3 more minutes until mushrooms release juice. (alternatively you can brown some of the mushrooms for more flavor before adding the rest.)
add wine/vinegar
add herbs, tamari
cook approx 5 minutes on medium heat.
add all but 1/2 cup of stock
If you prefer a smooth gravy, you can blend this mixture in a blender or strain out the large pieces and blend.  Return all to the pan.
Whisk cornstartch, flour, nutritional yeast with reserved stock and slowly whisk into the pan.
Simmer over medium heat until thick, then turn to low heat.

On Vacation - Jan 15-17th

On vacation to the mountains...

Jan 14th - Miso Soup and Rice Bowls

This is my oldest son's favorite meal.

I put some rice (sushi rice) in the cooker (following directions on rice/water).  For our family I do 2 cups rice and 3 1/2 cups of water.  Don't forget to put the cooker on cook instead of "keep warm".

For the miso soup,  bring 6 cups of water (covered) to a boil over high heat .  Add one piece of kombu (seaweed) and a pinch of kelp powder (optional).  Once the mixture boils, turn to lowest heat and simmer covered for 15 minutes.  Remove from heat and discard kombu.  Leave covered.

While the soup stock is boiling, cut up tofu and vegetables:

For the soup - 5 ounces (about 1/3 of a brick of tofu) of tofu cut into small cubes (5mm or 1/4 in). 

Use the rest of the tofu for the rice bowls.
Cut tofu into 1/2 strips.  Baste with oil and put on cookie sheet (nonstick is best).  Bake at 400 until tofu is slightly cooked on outside -- it will be firm.  Turn over once during cooking.  You can also broil the tofu.
slice into 1/2 inch cubes.
Slice a variety of vegetables that your family will enjoy:  bok choy, carrots, broccoli, etc.  Have some water chesnuts and/or shelled endamame to add.
Finely chop some fresh ginger and garlic.

For the tofu - add a tsp of oil and stir fry tofu for a few seconds.  Add 1/4 cup soy sauce, 1/4 maple syrup, and 1/2 cup vegetable broth.  Braise tofu in mixture for approx 10 minutes.  You can remove tofu and reserve the sauce for your rice bowls.

Add 2-3 tsp oil to hot pan.  Stir fry ginger and garlic for a few seconds.  Then add vegetables.  If you want a sauce for the vegetables try :  1/2 cup veg broth, 1 tsp corn starch, soy sauce to tastse (1-2tsp), black pepper - mix together and pour over vegetables near to the end of the cooking time.

Miso soup - add 1/4 cup of miso paste and stir until dissolved.  add 1-2 tablespoons of soy sauce to taste.  add reserved tofu and garnish with chopped green onions.

Rice Bowls - put a serving of rice in the bottom of the bowl.  arrange tofu and vegetables on top and drizzle with reserved sauce.

Jan 13th - Spaghetti

We had to pick the car up from the dealership tonight so instead of the polenta, we had spaghetti with special bread....quick, easy, and everyone loves it.

Burgers and Fries / Hummus for Lunch

We are having a quick dinner tonight since the boys have karate and I have a meeting.

We are using frozen veggie burgers/chick patties on a very thin round bread with shoe string fries from whole foods.  Serve with fruit salad.  Garnish burgers with lettuce, onion, guacamole, hummus, pickles--whatever your tastes are.

For something homemade try my hummus recipe:

1-3 cloves of garlic  (use more if you like it spicy or less if the kids complain)

Put in food processor and grind.  Scrape sides down.

Add the rest of the ingredients to the food processor:
2 15 oz cans garbanzo beans/chick peas
1/4 cup + 2 tbs of sesame tahini
2 tbl olive oil
6 tlb fresh squeezed lemon juice (you can use as little as 4 or as much as 8 tblspoons and sub water for the rest.)
6 tbl of cold water
1 tsp coriander
1 tsp salt
1 tsp cumin

Blend until smooth and creamy.

For a nice presentation you can put in a bowl and drizzle with a little oil oil and sprinkle with paprika.

Chipotle Burritos

Thank you Cooking Light for these easy weeknight bean burritos.  They promised 30 minutes and they delivered!

Prepare:
chopped romaine lettuce  1 1/2 cups
grated cheese or prepared mexican blend 1 cup  (we probably only used 3/4 cup)
chopped tomato
sliced green onions (I used red onion)
light sour cream

warm 6 flour tortillas

Filling:
1 tbl canola oil
1 garlic clove
1/2 tsp chipotle chili powder (or 1/2 tsp chili power + 1/8 tsp cayenne)
1/4 tsp salt
1 15 ounce can organic black beans drained
1 15 ounce can organic kidney beans drained
3 tbs refrigerated fresh salsa

heat oil.  add garlic and stir fry 1 minute. stir in chili powder cook 30 seconds.  add water and beans.  bring to boil and then turn down and simmer 10 minutes.  Turn off and stir in salt and salsa.  Partially mash beans.

Serve immediately.  (I cooked the filling too far ahead and it was cool by the time we filled the burritos.)

Pizza - Again....it's a family favorite

See previous post for pizza dough.

This time we topped with asparagus, chopped almonds, mushrooms.

Jan 9th - Gumbo Tonight

Gumbo is a nice meal to accomodate both vegetarians and those who like to add meat.  You can make the roux with the vegetables and then divide it and add the tofu to one pot and the meats to the other.

I based this recipe on two different recipes to come up with the following:
Pickrel Family Gumbo
Marinade for Tofu (from vegetarian times):
1/2 onion diced
1/4 cup dijon mustard
1/4 tsp cayenne
1/4 cup peanut oil
1/4 cup cider vinegar
1 tbs minced garlic
1tbs packed brown sugar
Mix and add 14-16 ounces of tofu cut into 1/2 inch cubes.  Marinade for 3 hours or overnight.

For the gumbo:
Canola Oil  1tbl, 2 tbl, 1/4 cup
1/2 onion diced
2 ribs celery diced
1 green bell pepper diced
1 jalpeno pepper diced (take out seeds for a cooler gumbo, leave in for hotter)
5 1/2 - 6 cups of vegetable stock
1 cup diced canned tomatoes
1 can tomato sauce (or about 1 3/4 cups)
1 1/2 tsp dried thyme
2 tsp dried oregano
1 1/2 tsp dried basil
2 bay leaves
salt and pepper
1/4 cup chopped fresh parsley
1- 1 1/2 cups frozen sliced okra  & 1/2 cup thinly sliced asparagus (or mix and match but use at least 1/2 cup of okra)
1/2 cup all purpose flour

Heat 1 tblspoon oil in large pot over medium.  Saute onion celery peppers and garlic for 10 minutes or until soft.  Add stock, tomatoes, sauce, dried spices. Reduce heat to medium low and cook 20 minutes.

Heat 2 tblspoons oil in frying pan and saute okra and asparagus until lightly browned.  Remove and add to the gumbo.

Drain tofu in a small sieve type strainer.  Save onions and tofu.  Saute in same frying pan.  Remove and add to gumbo.

Heat 1/4 cup oil in frying pan and whisk in flour.  whisk roux until it is light brown and smells nutty.  3-4 minutes.

At this point you can add some vegetarian sausage (previously fried)

Add roux 1 tbl at a time to the gumbo blending well.  Should be about the consistency of a thin gravy.

(Can divide and add meat products to one pot.  Suggestions:  sausage, chicken, shrimp)

Serve over rice.

Jan 8th - Bowtie Pasta with White Cheesy Sauce and Steamed Carrots

The recipe for this white sauce comes from a restaurant in Oregon the Vita Cafe--Vegetarian Times featured restaurant recipes in one of their magazines a few years back.  The Cafe actually uses this for Macaroni and Cheese.

1 bag of bowtie pasta (or corkscrew or fettucine if you prefer)   Prepare according to package directions.

2 1/2 cups plain soymilk
2 1/2 tbs brown rice flour
1 1/2 tbs nutrional yeast
1 1/2 tsp soy sauce
1 tbs granulated garlic (I use about 3/4 of tablespoon)
1 tbs granulated onion or onion powder (again I used about 3/4 tbs)

Mix together in saucepan, bring to a simmer of med high heat, then simmer on medium heat for about 4-5 minutes.
Add
2 tbs vegan margarine (we like earth balance)
1 tsp yellow mustard
salt to tastse, if needed

Once thick, pour over the prepared pasta.

Put baby carrots in steamer, sprinkly with dill weed.  Add water to steamer and steam over med heat about 10 minutes (until carrots are firm but tender when poked with fork)  Be sure not to over cook.

You can also serve some sausage or a meatball on the side.

Jan 7th - Tonight's dinner courtesy of Great Vegetarian Cooking Under Pressure by Lorna Sass

Some really old people tell horror stories about the old pressure cookers.  I think they were always a point of comedy in old cartoons where the food would blow up.  New pressure cookers are great.

I am (of course) modifying this recipe to accomdate 3 kids and account for what I actually have in the house...

This recipe was fabulous--even with my crazy modifications.  I pureed the onion after the meal cooked so that it was palatable to the kids.  My daughter ate it up and so did one son.  Only the picky eater made a fuss but ended up eating some and liking it.  What I really liked was it satisfied this craving I was having for Indian food--especially this chickpea dish I used to get down at the college.

Chickpea Stew with Onions
1 cup  dried chickpeas (soaked overnight or speed soaked)
1/2 cup black eyed peas (soaked)  (Sass' recipe called for 1 1/2 cups of chickpeas but I only had a cup)
1 tlb canola oil
2 tsp whole cumin seeds
2 cups vegetable stock
1 tbl ground coriander
2 tsp paprika
1/4 tsp saffron threads
pinch crushed red pepper flakes (optional)
pinch ground cinnamon
some thinly sliced onions (her recipe calls for 6-7 loosely packed cups of Bermuda or Vidalia--I don't have that many onions nor would my kids accept that many for dinner)
1 cup drained canned tomatoes
salt to taste

I plan to serve it over rice.

heat oil over medium-high heat in the cooker.  sizzle cumin seeds until they begin to pop 5-10 seconds. Add stock remaining spices (except salt) and chickpeas/blackeyed peas.  Set onions on top of the chickpeas and tomatoes on top of onions--do not stir.
Lock the lid in place.  Over high heat bring to high pressure and lower heat enough to maintain pressure.  Cook 18 minutes.  Allow pressure to come down naturally (or quick release).  Check - if chickpeas are not tender, return to high pressure or just simmer until they are done.
Transer 1 cup of chickpea/onion mixture to blender and puree.  Stir the puree back in to create a thick sauce.  Add salt and serve.

Jan 6th - Build your own tacos

Build Your Own Tacos
Small Corn Tortillas (heat on caste iron or we use a griddle brushed with olive oil)
Veggie ground soy
Refried Beans
Lettuce (chopped)
Cabbage (chopped)
Diced Tomato
Diced Red Onion
Sour Cream (optional)
Salsa
Cheese (optional)

I like to put everything in small bowls so that the kids can choose their own toppings for their tacos.  They seem to eat more that way.

Jan. 5th - Pizza Night

This basics of this pizza dough recipe came from my sister who got it out of a cooking magazine.  It's for grilling pizza on the bbq.

Dough for grilling:
1 pkg (2 1/4 tsp) active dry yeast
1 1/4 cups warm water
1 1/4 lbs (approx 4 1/4 cups) flour  ( I like to use part wheat/part all-purpose)
2 tsp kosher salt
1/4 cup olive oil (more for bowl)
**for pizza in the oven instead of the grill, I add a pinch of sugar to the yeast/water

Put water and yeast in stand mixer fitted with dough hook.
Add salt and oil
Then add part of the flour and begin mixing.  Gradually add the rest of the flour.  (If you add too much flour and the dough is not coming together, add a few drops of water until it combines)
Knead for 6 minutes on low speed and then another 2 minutes by hand.  Place in bowl and let it rise until double.

This is a versatile dough.  We've made small pizzas on the grill (divide the dough into 8 equal parts) and we have used it for larger pizzas in our oven on the pizza stone or a cookie sheet.

Toppings:
Creamy goat cheese
Olives
Goat cheddar or mozarella
Mushrooms
Tomato sauce
Sun-dried tomatoes

My husband makes a bbq'd chicken pizza by using bbq sauce for the pizza sauce and then adding cooked chicken, cheese, red onion, olives.

During the summer, I usually grill some veggies such as eggplant, squash and mushrooms to add to my pizza.

Jan. 4th - Monday.....

The kids went back to school today and I tried to get some work done at home...

Dinner...
Frozen Veggie Patties/Chicken Patties/Veggie Nuggets   (my kids like the Boca Nuggets with ketchup or honey mustard sauce)
Mashed Potatoes
Steamed Broccoli and Cauliflower
Roasted Butternut Squash
"Cheese" Sauce

Most of this was simple.
We make our mashed potatoes with plain soymilk and non-dairy butter due to cow's milk allergy.
Butternut squash - brush with olive oil, sprinkle with sage, thyme, cinnamon and bake at 425 until tender/lightly browned
The "cheese sauce" is improvised from Joanne Stepaniak's  The Ultimate Uncheese Cookbook a great cookbook for non-dairy households!
     Here's the recipe:
1 1/2 cups plain soy milk
1/3 cup nutrional yeast flakes
1/4 brown rice flour
2 tbl sesame tahini
2 tbl cornstarch
2 tsp white wine vinegar
1 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
2 tsp white miso
1/2 tsp paprika
1/8 tsp dry mustard
Place it all in a blender and process until smooth.  Cook over medium heat stirring constantly until thick.

Jan. 3rd - Vegetable Soup with bread

Seems like we've done a lot of bread the past few days.  I was trying to use up the leftovers from New Year's eve.

This vegetable soup has a basic recipe and then I usually add whatever veggies I have on hand.  If you add something more like barley or find that you've added too much pasta at the end, you can use a bit of vegetable broth to thin it down.

1/2-1 onion pureed
1/2 cup mushrooms finely chopped (or ground with onion for picky eaters)
1 tblspoon canola oil
1 stalk celery chopped
1-2 carrots chopped
1 med-large potato diced
1/2 tsp oregano
1/2 tsp basil leaves
3/4 cup lentils (rinsed)
1 handful of chopped cabbage (or chopped kale or spinach (if using spinach wait to add until pasta)
1 15 ounce can tomato sauce
1 15 ounce can diced tomatoes
6 cups of vegetable broth ( I usually make from the powdered vegetarian chicken style broth)
1/2 cup of dry alphabet pasta (or other small pasta)
1/2 cup frozen peas
Salt and pepper to taste

Saute the onion and mushroom in oil for 1-2 minutes.  Add other vegetables.  Add the stock and lentils.  Add tomatoes and sauce, then cabbage to your liking.  Bring to a boil.  Cover and simmer for 30 minutes.  Add pasta shapes and peas, simmer another 10-15 minutes.

This makes a lot--about two meals worth and some lunches for my family.  We usually freeze another portion and save some out for lunches.

Jan 2nd - Keep it simple....Spaghetti, Salad, and Derr's Special Bread

Spaghetti Sauce (jar or make yourself)
Mixed Greens Salad  with homemade croutons  (I used the leftover bread from our fondue night which was already cut into cubes) 
Derr's Special Bread

Spaghetti Sauce - when I make it, I like to load it up with vegetables.  I usually grind these up in the food processor.  3 or 4 mushrooms, a carrot, some eggplant, 1/2-1 onion, 3-4 cloves of garlic, a bell pepper or red pepper--whatever I've got on hand.  Cook these down for 3-4 minutes on med heat with 1-2 tablespoons of olive oil.  Then add oregano, basil leaves, 1-2 bayleaves, black pepper, 2-3 32 oz cans of tomatoes and/or tomato sauce.  I also add a splash of wine.  Cook for 45 minutes or longer until flavors are right.  If you (or your kids) don't like chunks of veggies, then process in the blender for a smoother sauce.

Derr Special Bread:
Use older french bread cut 1/4-1/2'' thick.
Combine butter or margarine with chopped garlic - melt in microwave
Spoon over bread
Sprinkle with toppings: paprika, parsley flakes, parmesan cheese or nutritional yeast flakes
Bake at 400 for 10 minutes or broil for 3-4 minutes for a chewier bread.

Homemade croutons - combine bread cubes with olive oil, chopped garlic or garlic granules, and spices.  Place on cookie sheet and bake at 300 until crunchy.

Jan 1st - New Years Day

We traditionally make chinese food around new year's.  This year, I was able to use leftovers from the night before.

On the menu...
Tofu with peanut sauce
Egg Fried Rice
Spicy Cabbage with chopped seitan
Ginger-Soy Vegetables Stir-Fryed
And for the meat-lovers: Orange Chicken