Spaghetti With Grilled Tofu, Chard and Mushrooms

1 bunch of swiss chard, chopped
8 oz crimini mushrooms, sliced
2 cloves garlic, pressed
8 oz super firm tofu, squeezed dry
olive oil
kosher salt
pepper
2 cups broccoli florets
3/4 lb spaghetti

Heat 2 tbs olive oil in pan.  Sautee mushrooms until liquid is evaporated.  Add garlic and sautee for 10 seconds, then add swiss chard, cook until wilted down completely, about 5 minutes.  Add broccoli and sautee for about 1-2 minutes, until broccoli is light green.  Remove vegetables from pan and put in a bowl.

In the same pan, heat 1 1/2 tbs olive oil again.  Brown the tofu.  Add the vegetables back to the pan, set aside. 

Cook the pasta.  Just before draining, remove 1 1/2 cups of the pasta water and add to the vegetable mixture.  Drain the pasta, and then combine all together.  Drizzle with more olive oil, if desired, and sprinkle with kosher salt and fresh pepper.  Serve with crusty bread.

Serves 4-6.

Spaghetti Florentine

1/2 pound spaghetti
1 large container fresh baby spinach
1-2 cloves of garlic
olive oil, or flavored oil (such as basil, rosemary, hot pepper)
salt and pepper to taste
1 pound of extra firm tofu, drained and squeezed dry

Cook spaghetti according to directions.  Meanwhile, in another skillet, in 1 tbs olive oil, brown the tofu.  Remove to a plate.  In another tbs olive oil, sautee the garlic for 30 seconds to one minute, being careful not to brown.  Remove from heat and add the spinach, stir in the hot pan.

Before draining the pasta, remove 1 1/2 cups of the pasta water into a glass measuring cup.  Drain the pasta, put back into pot, and add the spinach mixture and the tofu.  Add the pasta water and stir and cook over medium heat until the spinach is wilted.  Top with 1-2 tbs olive or flavored oil, salt and pepper, and soy cheese if desired.

Banana Flax muffins

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/2 cup old fashioned oats
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Mix all of the above into bowl number 1.

2 tbs flax meal
6 tbs water
1/4 cup canola oil
1/2 tsp vanilla extract
6 small extra ripe bananas, mashed
1/2 cup sugar

Mix the above into bowl number 2.

Mix the two bowls together until just barely combined.  Put into greased muffin tins, bake at 350 for 20-30 minutes, or until a toothpick inserted in the middle comes out clean.


Yield:  12 lightly sweetened muffins. 

Vegan Chocolate Chip Cookies

Adapted from The Joy of Vegan Baking, by Colleen Patrick Goudreau

4 1/2 tsp Ener-G Egg Replacer
6 tbs water
1 Cup of non-hydrogenated margarine
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 tbs vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1 tsp salt
1.5 cups of Ghiardelli semi-sweet chocolate chips (they are naturally vegan!)

Preheat the oven to 375.  Ungreased cookie sheet is fine.

In a food processor, blender, or mixer with the whip attachment, whip egg replacer and water together until thick and creamy (about 5 minutes).

In a large bowl, cream the butter substitute, sugars and vanilla, and then add the egg replacer to combine.  In a separate bowl, combine the flour, baking soda, and salt.  Gradually mix (on lowest setting) the flour mixture into the butter mixture.  When almost combined, add the chocolate chips.

Bake on the cookie sheet for about 8 minutes, or until golden brown.  Let stand 2 minutes, and then remove to wire racks to cool.

yield:  3 dozen smaller sized, very chewy and soft cookies.