Summer Squash Noodles

4 summer squash such as zucchini

1 14 oz. can diced tomatoes

1 medium fresh tomato

2 cloves of garlic

~10 leaves fresh basil

extra virgin olive oil

salt

First run your garlic through a garlic press and place into a small bowl or cup. Add 1 tbsp warm water to the garlic, stir and set aside.

Next drain your tomatoes and reserve the liquid. Dice your fresh tomato into half inch cubes.

Chop your basil. Leaves such as mint and basil are easiest to cut if youchiffonade them by stacking the leaves on top of each other and rolling them lengthwise like a cigarette. From there they are easy to cut into thin strips.

In a pan heat 2 tbsp of olive oil and add the garlic. Cook until fragrant but not brown, about one minute. Add the canned tomatoes and simmer until sauce starts to thicken, about 8 minutes.

While the sauce is simmering, peel squash as shown in the video. Saute the squash ribbons in olive oil on medium heat. Sprinkle with salt and sauté for no more than 2 minutes. Do not allow them to brown or soften. Noodles should be brightly colored and al dente. Remove from pan and set aside.

When sauce starts to thicken, add fresh tomatoes and basil. Add some reserved tomato liquid if it becomes too thick to work with. Cook sauce another 3 minutes or so and salt to taste.

Toss your sauce with squash noodles and serve immediately.

from: summertomato.com

Zesty Split Peas

2 c	Green split peas;uncooked
8 c	-Water
2	Bay leaves
1/2ts	Ground tumeric
1 ts	Salt
2 tb	Canola oil;(I used 2 Tsp)
2 ts	Ginger; peeled & minced
2 ts	Jalapenos; seeded & chopped
4 tb	Black mustard seeds; ground*
3 tb	-Water
3 oz	Coconut, shredded sweetened

Directions:

*If black mustard seeds are not available, use 1 Tbs dry mustard.
Mix ground mustard powder in with water and allow to sit for 30 minutes.
Bring split peas and water to a boil.
Lower heat to medium.
Add bay leaves and tumeric (I forgot the tumeric--was good anyway).
Simmer, covered, until peas are done, 40 to 45 minutes.
(When pressed between the thumb and the index finger, they break easily.
) While simmering, uncover occasionally and stir, adding a Tbs or so of hot water if the mixture sticks to the bottom of the pan.
When cooked, remove and discard bay leaves.
Add salt and keep warm.
Heat oil in a small, 6-inch skillet over medium-low heat.
Saute ginger root and jalape o until ginger is lightly browned, 1 to 2 minutes.
Add mustard paste and cook for another minute, stirring constantly.
Add coconut and stir several times.
Remove from heat.
Pour over the pea mixture and stir.
(I had to drain my peas, because I still had lots of water in mine.
) Let stand covered for 15 minutes.
Add a dab of soy margarine if desired and garnish with cilantro.
(I didn't use the cilantro) I think this would make a good filling for pita pockets.
I didn't think the peas were "zesty" enough, so I sprinkled hot pepper vinegar on mine.

from: www.yumyum.com

Lemon Coconut Tofu

1/5 block of tofu, or however much ‘fu you want

1/4 can of coconut milk

1 lemon

1 lime

S & P

sesame seeds for garnish

First, take a small bowl and mix together your coconut milk, lemon and lime juice, and the zest of the lemons and limes. Add salt and pep to taste, and then marinate your tofu in that for a few hours before you cook it.

In a heated non-stick pan, cook your tofu. Make sure the pan is hot so that you’ll get a really awesome sear and a crunchy crust on the tofu. After you’ve got that going, add in your marinade.

If it does what mine did, it will bubble up like crazy. So watch yo self.

Let that cook for a few more minutes for the flavors to marry, and then serve it over coconut jasmine rice.

To make coconut jasmine rice, simply cook it the remainder of your can of coconut milk and a little bit of water. The more water you add to it, the stickier it will be.

from: http://cleaneatsinthedirtysouth.wordpress.com/

Vegan Spanish Omelette

7 potatoes, peeled and diced
1 onion, chopped
¼ cup olive oil
1 package silken tofu
1 tsp turmeric
2 cloves of garlic, chopped
1 tsp each salt and pepper
¼ cup roasted red peppers
½ cup pitted black olives
1 tomato, sliced
1 tbsp dried basil
more salt and pepper to taste

Boil potatoes until mostly tender

Fry onion in olive oil until tender, add boiled potatoes and fry for another minute or two.

With a blender or food processor, mix tofu, turmeric, garlic, salt and pepper.

Place potato and onion mixture in a baking pan and pour tofu mixture over top.

Mix in olives and roasted red peppers.

Top with tomatoes, sprinkle basil and some salt and pepper over top.

Bake at 400 degrees for about one hour.

from: itaintmeatbabe.com

Cold Summer Chili

3 cloves of garlic
15 oz of adzuki beans
15 oz of white beans
1 1/2 cups of cilantro leaves
1 cup of corn
5 tablespoons of pine nuts
4 tablespoons of olive oil
1 tablespoon of nutritional yeast
3 teaspoons of lemon juice

In a colander, strain and rinse the beans.

Meanwhile, in a blender, combine the pine nuts and olive oil and blend on low speed until grainy. Add the garlic and lemon juice and blend on low speed until nearly smooth. Throughout the blending process, take a spatula and push the sides on the blender down into the middle. Add the cilantro and nutritional yeast and puree until nearly smooth.

In a large bowl, add the beans and corn and mix well. Then pour the cilantro sauce over the bean and corn mixture and mix gently and thoroughly. Chill for at least 30 minutes.

from: http://haymarket8.blogspot.com/