Gail’s New Recipes

Scrambled Tofu

1 pound tofu
Sesame oil
1/2 cup scallions, sliced
1 small carrot, cut into matchsticks
1/2 mushrooms, diced
1 cup fresh corn kernels

This makes a nice breakfast or brunch dish, and children especially love it. Heat a small amount of oil in a skillet. (Water-saute’ if oil must be avoided.) Add mushroom and cook 1-2 minutes. Next add the carrots and corn and finally the scallions. Crumble tofu over vegetables. Reduce flame and simmer for 5 minutes. Season with shoyu to taste or chopped umeboshi plum. Simmer again 3-4 minutes and serve.


Chicken and Egg on Rice

10.5 oz. skinned and boned chicken breast
4 eggs
4 dried shiitake mushrooms
1 onion

Simmering Sauce:
1/2 C water used to soak mushrooms
3 T soy sauce
2 T mirin

5 C cooked rice

  1. Cut the chicken breast diagonally into thin slices. Soak dried shiitake mushrooms in lukewarm water until soft. Cut off hard stems and cut into halves or slice. Cut onion into thin slices.
  2. In 10 in. skillet, mix all simmering sauce ingredients; bring to a boil. Add chicken, mushrooms and onion and cook over moderate heat, 2 – 3 minutes or until chicken is done and onion is tender.
  3. Beat eggs in a small bowl; pour over the chicken and cover with a lid. Cook until the egg is set, about 1 minute over low heat.
  4. To serve, put about 1 1/4 C cooked rice in a large deep bowl and gently lay 1/4 portion of chicken and egg on top of rice. Pour simmering sauce over. Serve immediately or cover with lid.

Marinated Wakame Seaweed with Tofu

Ingredients:

1 cup soaked wakame seaweed
1 tablespoon soy sauce
3/4 teaspoon rice vinegar
1/2 tablespoon toasted sesame oil
1/2 tablespoon mirin or 1 teaspoon sugar
1 1/2 tablespoons chopped scallions, plus more for garnishing
1 block silken tofu, cubed
Toasted sesame seeds, for garnishing
black pepper to taste

Combine the soy sauce, rice vinegar, sesame oil, mirin (or sugar), and chopped scallions in a small bowl, reserving 1/4 for the tofu.

Drain and toss with the soy sauce dressing. Marinate for at least 30 minutes in the refrigerator.

When ready to serve, place the tofu on top of the seaweed and pour the rest of the dressing on top. Garnish with more scallions and toasted sesame seeds. Season with black pepper to taste. Toss all ingredients together.


Quinoa Vegetable Soup With Kale

This healthy homemade vegetable soup recipe is full of veggies, kale and quinoa. It’s easy to make and good for you, too! This soup makes great leftovers. Recipe yields 4 to 6 servings of soup.

INGREDIENTS

3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 to 2 teaspoons lemon juice, to taste
Optional garnish: freshly grated Parmesan cheese

INSTRUCTIONS:
Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.

Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.

Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.

Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.

Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.