Sick Girl Soup with Egg Noodles and Tofu

Prep 4 cups of water with 3 cubes of bouillon and set aside. Slice 1/4 of a block of tofu into small cubes. Pan fry tofu in a small amount of olive oil. Sprinkle a generous amount of cayenne on the tofu and fry until golden brown.

In a large pot, saute a bulb of garlic in olive oil. Then deglaze the pan with 1/4 cup of sherry. Add two spoonfuls of miso and 1/4 cup tamari. Cook over medium heat for 5 minutes. Add in bouillon and bring to a boil. Reduce heat and cook for about 10 minutes. Add in tofu and extra cayenne, cook for about 5 minutes. Return to a boil and add 3/4 cup dry egg noodles, cook until the noodles are tender (5-8 minutes). Add a splash of tamari and 1/4 cup sherry and reduce heat to low.

Egg Noodles with Swiss Chard and Cherry Tomatoes

1/2 pound egg noodles
28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
oregano
3 cloves garlic

Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.

** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**

When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.

Red Headed Step Cabbage and Potatoes

1 head red cabbage
3 yukon potatoes
1/2 white onion
4 carrots
3-4 cloves garlic
2 cups swiss chard stems
1/2-1/3 red bell pepper
rosemary
thyme
salt and pepper
1 tbls jewish soup mix
1/2-1 cup water

In a large pot, saute onions in olive oil and add spices, soup mix and garlic. Add in potatoes and about half a cup of water (or more if need), cook at least 10 minutes. Stir in carrots and other vegetables, adding more water to prevent stickage. Cook covered until potatoes are done. Check frequently to stir and ensure that the vegetables are not sticking to the bottom. Total cook time should be about 20-30 minutes.

Serve with couscous.

Pineapple Tempeh

Adapted from Vegweb

1 tempeh block
1.5 cups frozen pineapple
1 cup carrots, sliced thinly
2 garlic cloves, diced
1/2 red onion, chopped
1/4 cup green onions, chopped
1 cup fresh kale
2 tbs chili garlic sauce
2 tbs tamari
1 tbs cornstarch
1 pinch of turbinado sugar
Chili oil
Juice of one orange

Heat chili oil. Fry tempeh until crispy, drain on paper towel.
In remaining oil, fry onions and garlic. Add carrots and cook for 5 minutes.
Add tamari to the pan and vegetables. Mix in chili sauce and pineapple, allow to cook down.
Add in tempeh and juice of one orange.
Mix cornstarch with water, add in slowly and stir until desired thickness.
Serve with rice.

Rosemary-Garlic Vegan Mashed Potatoes

3 Ukon Gold potoates
1/4 c. rice milk
1/4 c. vegan margarine
1-1.5 tsp rosemary
1-1.5 tbl. fresh garlic
salt and pepper (lots!)

Cut and boil potatoes in lightly salted water, about 15 minutes, or until tender. Drain. Blend in a large bowl, rice milk and margarine and spices. Add in potatoes and blend until as smooth as you like.

**In the past, I used soy milk and that was good too.


We had this with Kale and Kidney Bean Salad.

Spaghetti and Slausage Balls

8 oz whole wheat angel hair pasta, cooked

Sauce:
1 32 oz can cherry tomatoes
1/4 c. old red wine
4 cloves garlic, minced
1/2 red onion, chopped
1/2 tbl. each: basil, oregano, thyme
1/2 tsp cayenne
salt and pepper

Saute onions in small amount of olive oil (or lemon juice) until golden. Add in garlic until you can smell it, about 30 seconds to a minute, do not over cook. Add salt, pepper and spices, stir frequently. Add wine to deglaze the pan and reduce. Add tomatoes and bring to a boil, stir, then reduce heat to simmer, with the top cracked (or all the way on.) Cook 20-30 minutes (minimum) and stir occasionally to prevent sticking.

Slausage Balls:
1 tube Gimme Lean sausage-style tofu stuff
1/4 c. diced onion
1/4 c. diced red bell pepper
1/2 c. nutritional yeast
1 tbl. oregano
1/4 c. whole wheat flour

Combine ingrediants in a bowl, oil hands, then roll balls (1 to 1.5 inches) and lay on wax paper. (1 tube should yield about 25 balls.) Fry balls until browned, then add to sauce.

Drain pasta and serve!