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    It’s Meatless Monday-Summer Inspired Tofu ‘Steak’ with Pasta

        About this time of the year I begin craving something that reminds me of summer. I thought about a salad but then came up with these tofu ‘steaks’ that are topped with a combination of ingredients that makes you think warm summer day. I used the topping for a sauce for the pasta so the flavor carried throughout the whole recipe. Something that I think is essential for vegetarian cooking. I used thin spaghetti but any pasta would work. As an added bonus use the topping for a sandwich filling on toasted bread. Ingredients 1 14 ounce package extra firm tofu Salt, pepper, garlic powder Oil 8 ounces…

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    It’s Meatless Monday-Tofu Taco Bites

    Ever since I made the Crispy Tofu Nuggets from the Vegan for Fun cookbook by Attila Hildmann I’ve been experimenting with different coatings to see what I can come up with. My latest combination, and I think the best so far, is this taco coating mix. By adding more or less spices you can vary the heat level. The coating makes more than you actually need but don’t throw it away because you’ll need it for the quick and budget friendly recipe I’ll be posting later this week. If you’ve not cooked with tofu before here’s a reminder about how to make it more ‘workable’ especially in a recipe like…

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    It’s Meatless Monday-Tofu and Mushroom Stew with Herbed Mashed Potatoes

      About this time of the year I begin craving soups and stews. However, I’ve often found vegetarian stews to be lacking in flavor and substance. My goal for this recipe was to have a thick flavor packed gravy that would cling to a comfort food like mashed potatoes. The key is three ingredients and one cooking technique. Slow cooking of the vegetables and then tomato paste, soy and Worcestershire sauce…and yes there is a vegetarian Worcestershire sauce. I used already cubed tofu that you can buy just about anywhere now but regular block tofu works too, just cut it into bite size cubes after it’s been through the usual…

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    It’s Meatless Monday-Crispy Tofu Nuggets with Homemade Curry Ketchup

    Recently I was sent two cookbooks. Vegan For Fun and Vegan For Fit both by Attila Hildmann. They’re aimed at people who want to start eating a more healthy diet, lose weight and get in shape. They’re huge books filled with some of the most beautiful food photography I’ve ever seen. While I haven’t tried many of the recipes…yet! Here’s the first one I made (taken from Vegan for Fun), and it’s shared along with a photo, with the kind courtesy of Attila’s publisher. These are delicious, so tasty in fact that I’m making another batch this week. If like me you’re short on time you could take a shortcut…

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    It’s Meatless Monday-Tofu and Vegetable Stir-Fry

    Here’s the first of two guest recipes courtesy of Holland House. I received samples of three of their cooking wines with the Sake variety being one of them so I gave this recipe a test drive. It’s easy to make, very tasty and if you don’t have sugar snap peas, green beans work perfectly too, or any other vegetable you have on hand. For the sauce I suggest adding the cornstarch to the bowl first and then slowly adding the liquid ingredients to avoid lumps. Also, another trick I’ve learned along the way when you’re cooking with tofu (besides freezing and defrosting it), is to boil it. Keep it in…

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    April is Soyfoods Month

    You know I often promote things like tofu as a low cost ingredient for meals. April is soyfoods month and the perfect time to give at least one soy food a try. The Soy Foods Council of America sent some information to pass along to you and also a couple of recipes to try. Before I get to that here are some of my favorite ways to incorporate soy food into meals and tips for using them- Tofu   Just in case you missed my tips for using tofu (which I know all by itself doesn’t look or taste that appetizing) is to freeze it for a few days. And then…

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    Bargain Foods…that are good for you too

    With food prices set to go up this year…I think I saw some evidence of this at the grocery store the other day, it’s time to start thinking about foods that give you the biggest bang for your buck. Here are some of my favorites- Canned Salmon When fresh salmon goes on sale I buy it in bulk and freeze it, when it’s back to normal prices I opt for the canned variety. Pink salmon is a bargain, even red salmon isn’t that expensive. In the summer I use it on salads, in sandwiches, pair it with sliced cucumbers and it’s one of the best combinations. I sometimes use it with…

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