Padron Peppers

More goodness from our CSA, just quickly pan fry these in a little olive oil with salt and pepper. We’re getting more this week!

Advertisements

Italian-style stir fry with tofu and vegetables

I wasn’t sure what to call this dish. In my head, this is kind of a deconstructed vegan lasagna, but I settled on stir fry because that’s a better description of the cooking technique. italian stir fry before

A before picture. I adore those baby bell peppers.

Ingredients:

1/2 block tofu pressed

5-6 baby bell peppers

1 zucchini

6-8 mushrooms

garlic powder

cayenne

salt and pepper

olive oil

3-4 cups homemade marinara (or pasta sauce of your choice)

italian stir fry afterHeat oven to 500. Press tofu and cut into cubes. In a glass baking dish, pour in 1/2 an inch of suace, then place tofu cubes in the sauce. Season tofu with salt, pepper, and cayenne, to taste. Pour another 1/2 to 1 inch of sauce to cover. Bake 10-15 minutes, until tofu is nicely browned on top.

In a large frying pan, heat a small amount of olive oil and cook vegetables, seasoning with salt, pepper, and garlic powder. Heat extra marinara sauce in a pot or the mircowave. Serve with tofu and extra marinara sauce.

Spicy Southwestern Chili

1 28 oz can diced tomatoes
1 16 oz can refried black beans
1 16 oz can pintos (do not drain)
2 soy chorizo (TJ’s brand)
1 7 oz chipotle peppers in adobo sauce
4 cloves garlic
1 white onion
1 red pepper
cumin, oregano, salt and pepper
red chili flakes

In a large (stock) pot, on medium heat, saute onions and spices, add garlic and stir well. Next, saute crumbled soy chorizo (or other slausage) until browned. Add in tomatoes and then the beans. Cook over medium-low heat, stirring often, with lid cracked. After about 45 minutes, check the consistency. If you prefer the chili thicker, remove the lid and cook for an additional 20-30 minutes (or longer) on low. Remove the chipotle peppers before serving or storing.

Tonight, we served the chili with rosemary mashed potatoes and a swiss chard salad.

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.

Slausage, Peppers and Onions

2 links of fake sausage, one spicy, one sweet/savory
2 tablespoons butter
1/4 yellow onion, sliced
1/4 red onion, sliced
4 cloves garlic, minced
1/2 large red bell pepper, sliced
1/2 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Add a little more white wine while simmering if needed.
Serve with Saffron Risotto.