Gado Gado Sauce (for veggies)

1/4 cup coconut milk

2 Tablespoons peanut butter

1 Tablespoon lemon juice

2 teaspoons soy sauce

2 teaspoons grated ginger

1/4 to 1/2 teaspoon cayenne

Mix well in bowl.

Lime Pickle

16 limes

1 cup salt

1 teaspoon fenugreek

1 teaspoon black mustard

2 Tablespoons sunflower oil

2 teaspoons turmeric

1 teaspoon asafetida

1/2 cup chili powder

2 Tablespoons superfine sugar

Cut limes in half, then each half into quarters, then each quarter in half. Put in bowl, add salt and mix.

Put in 4-cup glass jar. Allow to stand at room temp. for 1 week.

Fry seeds in hot oil for 1 minute. Put in mortar, add turmeric, asafetida and grind to powder.

Put spice mixture, chili powder, sugar and limes into non-metallic bowl and mix. Spoon into jar and seal.

Cilantro Yogurt Chutney

2 garlic cloves

ginger root, to taste

2 lemons

1/2 cup fresh mint leaves

1 cup cilantro

1 teaspoon sugar

sea salt, to taste

3/4 cup plain yogurt

Chop garlic, peel and grate ginger, juice lemons

Put garlic, ginger, lemon juice, mint, cilantro, sugar, salt and yogurt in food processor or blender. Blend until smooth.

Serve as a dip or use as a dressing.

Heather's Cilantro, Black Bean, and Corn Salsa

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

[Note: You may want to toast some Cumin, curry powder, or other favorite spices to add to this]

Directions

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Orange Tofu and Broccoli

Ingredients

* 1 tablespoon cornstarch
* 1 tablespoon warm water
* 3/4 cup orange juice
* 1 tablespoon finely grated orange zest
* 1/4 cup soy sauce
* 3 tablespoons rice vinegar
* 3 tablespoons honey
* 1 teaspoon hot chili sauce or sriracha
* 3 tablespoons vegetable oil
* 1 pound firm tofu, weighted, drained, and cubed
* 3 cloves garlic, minced
* 1 pound broccoli florets

Directions

* In a bowl, whisk cornstarch and warm water. Add orange juice and zest, soy sauce, rice vinegar and hot chili sauce. Reserve.
* Steam broccoli for 2-3 minutes until broccoli turns bright green but is still very firm.
* Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on all sides, about 6-8 minutes total. Add garlic and cook for 30 seconds. Add broccoli and orange sauce and stir to combine. Cook until sauce begins to bubble and reduces slightly, an additional 2-3 minutes. Divide among 4 bowls and serve with rice.

Tamarind Chutney
This tangy and sweet sauce just makes everything it touched a 10 times better. This chutney unfortunately cannot be bound to a single fixed recipe. It varies and it does vary crazily, depending on the taste buds on your mouth. This chutney is made more like "a drop in your mouth","taste","add/reduce ingredient" - if you know what I mean.

I have given a rough estimate of the ingredients involved which I would request your discretion and taste to take over once you start making. For a rough guideline this is it below
Ingredients

1/2 packet of dry tamarind pulp (about 100gms) or you can use about 4-5 tbsp of tamarind paste
1/2 tsp cumin seeds (optional)
salt to taste ( for authentic taste, use Black salt or "sanchal" available in Indian stores)
1-2 tbsp jaggery [substitute brown sugar or maple syrup if unavailable] (use as per taste while cooking)
1-2 tsp chilli powder (as per taste)
1-2 tsp roasted cumin powder ( to make this: dry roast cumin and powder)
1-2 tsp Garam masala
a little more than a pinch of asafoetida

Tips
** As mentioned earlier, pls vary the measurements during cooking as per taste

Method
1
Dissolve the dry tamarind in hot water - about a litre or so and dissolve well.Then strain this mixture to remove seeds etc. If using the paste, just dissolve the tamarind paste in 3-4 cups of water.
2
Heat a pan and in 1/2 tsp of oil, add the cumin seeds. This is optional. Once the seeds start changing color, add rest of the ingredients to the pan. bring to a boil.
3
The chutney is done when the raw smell of tamarind leaves and the sauce reduces to almost half and thickens up well to a coating consistancy. Serve this yummy chutney with any snacks like Samosas.

Potato, Beets and Cauliflower Puree Recipe

Ingredients

½ kg potato
1 tsp turmeric
1 tsp thyme
1 Tbsp green onion, finely chopped
2 Tbsp grated parmesan cheese
½ kg cut cauliflower
1 red pepper, finely diced
½ kg beets
1 Tbsp tomato paste
Salt & white pepper

Method

• Wash potatoes, peel and place in a medium pot and add enough water to cover, add a generous amount of salt and turmeric bring to boil.
• Reduce the heat to medium-low and let simmer until the potatoes are tender, about 30 minutes.
• Drain the potatoes and mash them with a masher.
• Season with salt and pepper; add the thyme, chopped onion and the cheese. Mix well.
• Wash the cauliflower, place in a pot, cover with salted water, then bring to a boil until tender.
• Drain the cauliflower and mash it.
• Season with salt and pepper, add chopped pepper and cheese. Mix well.
• Wash beets, place in a pot, cover with water then boil it until tender.
• Drain the beets, peal by rubbing skins and mash them.
• Season with salt and pepper, add tomato paste. Mix well.
• Serve hot as a side dish.

? Aren't you also supposed to puree the mixture now?

Note: I think this would taste great w/ chicken stock added to it, for non-vegetarians.

Imam Bayaldi. (Eggplant)

Ingredients

2 large eggplants
1 onion, sliced
2 cloves garlic, finely chopped
pinch cumin
1tbsp of tomato puree
pinch sugar
1 x 400g tin chopped tomatoes
4tbsp olive oil
juice 1/2 lemon
parsley

Preparation

Cut the aubergines in half lengthways, keeping the stalks attached. Score the flesh on the cut side of the aubergine 3 times lengthways, making sure you don’t cut all the way through. Sprinkle with salt and place cut side down in a colander for 30 minutes.

Preheat an over to 180c, 160c fan, gas mark 4. Meanwhile heat 1tbsp of the oil in a pan and cook the onion and garlic for about 5 minutes until beginning to soften. Add the cumin and cook for briefly before stirring in the tomatoes, tomato puree and sugar. Cook for about 10 - 15 minutes, until the mixture is thick.

After 30 minutes wipe any remaining salt from the aubergines. Heat a griddle until hot, brush the aubergines with another tbsp oil and griddle for 5 minutes on each side.

Add the remaining oil and a little water to cover the bottom of a shallow lidded casserole and arrange the aubergine halves cut side up in the pan, they should fit tightly. Spoon the tomato mixture over each aubergine pressing into the slits in the flesh. Put the lid on and cook for 30 minutes. Squeeze over lemon juice and scatter on the parsley before serving.

Fufu is a mash of yams or other starches served as an accompaniment to meat or vegetable stews. To eat fufu, pull a small ball of mush off with your fingers, form an indentation with your thumb and use it to scoop up stews and other dishes. Or place large balls in individual serving bowls and spoon stew around them.

Peanut soup is one of the more popular soups it's used to dip up.

Ingredients

* 4 yucca (cassava) roots, peeled and sliced
* 5 yellow plantains
* 1/2 cup butter

Directions

1. Place the cassava and plantains (with peels on) into a large pot, and fill with enough water to cover. Bring to a boil, and cook until cassava is soft, about 30 minutes; drain. Remove and discard peels from plantains, and return them to the pot. Mash with butter, then beat with an electric mixer until smooth. Use as much butter as needed to get the mixture moist enough to blend.

The Old Bear's Mushrooms Paprikash

1/2 large sweet onion, cut in half and sliced thin
1/3 cup butter
1 pound mushrooms, sliced
4 Tbsp paprika
1/4 tsp cayenne
1 cup sour cream
salt to taste (optional)
crusty french bread

Melt half of the butter in a deep sauce pan. Saute onions until translucent and tender. Add the remaining butter and allow it to melt. Add the paprika and cayenne. This quantity of paprika will form a roux. Add the mushrooms and saute until tender. Do not overcook the mushrooms or they will lose their texture. Stir in the sour cream and allow to heat gently until warm. Serve over rounds of lightly toasted crusty French bread.

This recipe is easy to adjust as you cook. Add more butter or more paprika to get a nice, thick roux which looks almost like a flour-and-butter roux. We've found the 1/4 teaspoon of cayenne is just about right, but you may want a little more bite -- but be careful, because if you add too much, you'll lose the paprika under the cayenne and come out with something more akin to Tex-Mex Mushrooms, which is not the intent.

We've served this as an appetizer at a dinner party, as a light supper (with a small green salad and a crisp chilled white wine), and as a family lunch. Most people who try it are surprised by the robust flavor of the paprika because they're used to more traditional paprikash recipes which typically use about 1/3 of the quantity of paprika.

Algerian Eggplant Stew

* 2 medium-to-large eggplants, cut into bite-sized pieces
* 1 1/2 cups olive oil
* 1 teaspoon salt
* 1 teaspoon black pepper
* 8 cloves garlic, minced (divided use)
* 2 (or more) jalapeño peppers, not seeded and chopped
* 1 Tablespoon minced fresh ginger root
* 1 small bunch cilantro (about 1 cup), finely chopped
* juice of 1 large lemon or 4 key limes
* 1 Tablespoon cumin
* 1 Tablespoon paprika
* 1 teaspoon turmeric

PROCEDURE

In a large skillet or saute pan over medium heat, saute the eggplant in the olive oil, salt and black pepper for about 5 minutes, stirring constantly. Then mix together half the garlic and all the other ingredients in a separate bowl, and stir them into the eggplant. Cook for about 10 minutes, stirring occasionally; and then reduce the heat to low, and simmer uncovered for 20-30 minutes, or until the eggplant is completely soft. Add the rest of the garlic, stir for a minute or two, and remove from the heat. Cover, and let the stew cool to room temperature. Serve with a slotted spoon to drain off some of the excess olive oil. Serve it either as it is or as a type of dip with pita bread.

Tzatziki Sauce (Greek Dressing/Veggie/Meat Sauce)

Ingredients

* 2 (8 ounce) containers plain yogurt
* 2 cucumbers - peeled, seeded and diced
* 2 tablespoons olive oil
* 1/2 lemon, juiced
* salt and pepper to taste
* 1 tablespoon chopped fresh dill
* 3 cloves garlic, peeled

Directions

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Cassava with Garlic and Citrus

3 lbs. cassava, peeled
Kosher salt, to taste
1/2 cup olive oil
16 cloves garlic, finely chopped
2/3 cup each sour orange AND lime juice
2 tbsp. roughly chopped oregano
Freshly ground black pepper, to taste

1. Cut cassava into 3″ lengths, then lengthwise into 6 sections; using a knife, cut away inner core of each. Place cassava in a 4-qt. saucepan and cover with cold water; season with salt and bring to a boil. Cook until cassava is tender, 8–10 minutes. Drain and set aside.

2. While cassava is cooking, make sauce: Heat oil in a small saucepan over medium heat; add garlic and cook, stirring occasionally, until garlic is fragrant and sizzling but not browned, 3–4 minutes. Transfer to a bowl; whisk in juice and oregano; add cassava, season with salt and pepper, and toss. Let sit for 10 minutes to marry flavors.

Kosayi (African Dipping Sauce)

[This goes with the Akara, or anything else]

African Dipping Sauce
500g or 9 Baby red capsicums
90g or 3 long red hot chillies
30g or 7 small red hot or habanera* chillies
2 tbsp vegetable oil
75g sugar
75 ml white vinegar
1 tsp salt
Olive oil

*If replacing the 7 small hot chillies (with habanera chillies) you must remove the seeds and veins before blanching them in boiling water.

A good kosayi should be not too hot, you can just feel the heat. The mixture will keep for about 6 months in the refrigerator - the older it gets the better it tastes.

Place the chillies and the whole capsicums in a large pot of cold water and bring to the boil.

Simmer for 25 min or until soft. Cover, turn off the heat and set aside to cool.
Drain and seed both chilli and capsicum, then peel the capsicum. Place in a food processor and blend to a creamy paste.

Press mixture through a fine strainer to remove any remaining skin.

Stir in sugar, oil, salt and white vinegar then place in a jar and allow at least 2 days to mature.

VEGGIE Lagniappe Ingredients in the Crawfish Boil
Lagniappe ingredients equal flavor!

[I put this here because I've been in the mood for corn and potatoes, withe heat! Just omit the meat.]

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
1/2 pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
4 pounds live crawfish, rinsed

Directions

Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Cajun cuisine is described as rustic and resourceful. The methods used in today's crawfish boils clearly reflect the style of cooking during the pioneering days of southwest Louisiana. Large, one-pot dishes were prepared to feed the many family members and friends, locally available staple ingredients helped stretch the meal out, home-grown vegetables were utilized, and upon completion, the meal became a social gathering event. When looking for that perfect crawfish boil recipe, everyone has their own style and there is no right or wrong. Sure, there are essential guidelines when it comes to the crawdads, spices, salt, water, and temperature, but true Cajun fashion dictates that anything goes. This is especially true when it comes to adding all of the extras into the pot.

There are many other regional cuisines that incorporate a social gathering where large quantities of seafood are boiled, baked or steamed alongside other ingredients. We find this up and down the Atlantic coast from New England with lobster and clam bakes on the beach, to the Lowcountry boils and Frogmore stews of Georgia and the Carolinas. While the seafood and seasoning may differ from Cajun crawfish boils, the common practice of adding potatoes, corn on the cob, and smoked sausages is shared. When cooked together with the seafood, vegetables and other meats will pick up the seasonings and flavors found in the main dish that would otherwise be lost. These additions also cost considerably less than the seafood, allowing the whole meal to go a little further.

Many of the crawfish boil recipes you encounter will use whole or cut produce to season the boiling water. These veggies and citrus fruits add layers of flavor in addition to dry or liquid spices. Onions, garlic, celery, lemons, and sometimes oranges are commonly used to add more taste to the pot. Garlic lovers will fight for the tender cloves mixed in with the heaping mound of crawfish. Aside from the garlic, there usually aren't many grabbing for the cut lemons, onions, or other seasoning veggies. Leave it to a clever Cajun to throw some tasty lagniappe lying around the kitchen into the pot. With these additions, it is important to keep a mental timer going and have a general idea of how long they take to cook. Some veggies will take a little longer than the crawfish, while others will be ready soon after they hit the boiling water. Overcooked ingredients can turn to mush or disintegrate in the pot. Since the crawfish are the main ingredient, figure out how long you will be cooking them first, and use that time to gauge the other ingredients. Anything cooking longer than the crawfish should be added before, and anything requiring less time can be added after. If you are unsure of how long something takes to cook, and need to check it periodically for doneness, place the ingredients in one of the plastic mesh bags that bulk produce comes in. This way, everything stays together and is easier to find in your boiling pot. After a few tries you will find what works and what doesn't. Before you know it, you will have come up with your own personal boiling recipe additions. If you are the experimental type, you probably have your basic routine down to a science, and will try a new and different tweak every time.

Anything that is normally steamed, boiled, poached, or uses wet-method cooking is fair game in a crawfish boil. Since these extras cook in boiling water, you probably won't have to worry about them drying out. Ingredients that normally use dry heat methods to cook like baking, roasting and grilling may end up too waterlogged for most tastes. Be creative and resourceful, you may come up with your own Cajun hit. Keep in mind that there are only two heat settings for crawfish boils, off and rolling boil. Delicate ingredients are susceptible to breaking apart or overcooking, so keep some plastic mesh bags around for isolating and containing them in the boil. Professionals have been known to use mesh laundry bags in order to completely control the cooking of their lagniappe additions. In large mesh bags, smaller cut pieces won't fall through the holes of the boiling basket, and different cooking times are easily accommodated. This is usually done before the crawfish are cooked and set aside. For best results when boiling the actual crawfish, the heat is turned off at the desired time, ice is added to cool the water, stopping the cooking process, and the crawdads get an extended, flavor-adding soak in the seasoned water. If the ingredients were added the after the soaking process, the water would need to be reheated.

Potatoes and corn are easy choices because they will stay intact in the pot and are very forgiving when it comes to cooking times. When selecting potatoes to boil, use the small, creamer varieties which are less starchy. (Yukon gold, red, new, etc.)

Mushrooms [Portobellos?] have become quite popular, as they soak up the seasoned boiling liquid and won't overcook or fall apart. Traditional white button mushrooms are perfect, but experiment with other varieties.

Asparagus, artichokes, broccoli, brussels sprouts, and cauliflower really absorb the wonderful flavors in a crawfish boil, however these veggies require close attention to cooking time for the best results. You can tell the guy cooking the crawfish had too many beers if there are tiny green broccoli flowers all over the crawfish. Keep these veggies separate from the crawfish in mesh bags for best results. You may want to have your favorite dipping sauce nearby, especially for the phenomenal artichokes.

More adventurous veggies worth trying are bell peppers, baby carrots, okra, pearl onions, green beans, and mirlitons (also called chayote squash or vegetable pear).

Frozen veggies and vegetable mixes work well in crawfish boils, especially if your knife skills after a few beers aren't up to par. If the precut pieces are too small, use the mesh bag trick to keep everything together.

In the meat department, sausages make great additions. Think brats and beer. Try conventional smoked sausages, specialty varieties made from chicken or turkey, and even hot dogs. For something more Cajun, use andouille or boudin. Because boudin contains rice and cooks quickly, keep them separate in a plastic mesh bag, and serve beforehand as an appetizer. It is worth noting that some sausages will render off more fat into the boiling water than others. If the sausages have strong smoke flavors, these tastes will be transferred to the boiling water via the fat.

Even though crawfish don't come from the sea, they are almost always classified as seafood. Since you already have a pot of seasoned water on the fire, why not try some of your other favorites. It is not unheard of to boil crabs or shrimp at a crawfish boil. You should probably cook them in separate batches due to differences in cooking times. For the truly daring, mussels, clams, fish, and even lobster should get a chance in your boil.

Crazy Cajuns, who aren't afraid of anything, may pull out all the stops with raw peanuts. Boiled peanuts are a cultural icon of southern cuisine and are perfect for sharing with your guests before the crawfish are ready. Boiled eggs and certain types of tofu may be worth trying, especially if you have mudbug weary guests or vegetarians in attendance.

The creative fun doesn't end when the crawfish boil ends if there are any leftovers. Peeled crawfish tails have infinite uses in sauces, fillings and toppings. Pizza, pasta, baked potatoes, broiled fish, and anything grilled become show stopping dishes with a handful of fresh crawfish tailmeat or chopped mushrooms on top. Try making mashed potatoes or a potato salad from the crawfish spuds, corn, garlic, sausages, and why not throw in those onions that no one ate. The same goes for pasta salads, egg salads or even deviled eggs. Boiled veggies in morning-after omelettes and quiches will not disappoint anyone, especially if there are crawfish tails or sausages remaining. A real Cajun Bloody Mary with a skewer of garnishes from the boil would be the perfect match for those brunch dishes. Keep the Cajun tradition alive and let nothing go to waste. Most Cajun and Creole dishes begin with a sauté of the "Holy Trinity"; onions, garlic and celery. With a quick chop and a few minutes in some hot oil until golden brown, you'll have a jump start on serious spice and flavor for any recipe.

Remember, anything goes, and don't be afraid to try something new. These are just a few tips and suggestions. For more inspiration on lagniappe additions to your next crawfish boil, take a walk down the aisles of your favorite grocery store.

Shucking (and cooking) Corn--Clean Ears Everytime

I'm linking to this because it's just too easy and cool to be believed

Here's it is

Akara (African Black-Eyed Pea Fritters)

Ingredients

1/2 pound dried black-eyed peas
2 onions
1 red pepper
Salt
Ground white pepper
Olive oil
2 ripe tomatoes
1 green pepper
1/4 cup chopped parsley leaves

Directions

Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.

In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.

Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.

Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.

Fried Plantains

2 ripe (yellow-and-black) plantains

3 Tablespoons corn oil

Peel and slice diagonally into 1/2 inch thick slices.

On med. heat saute for 3 to 4 min. on each side, until golden brown. Drain on paper towels and sprinkle with salt.

Jap Chae Korean Glass Noodles

Ingredients

1/2 pound Korean dang myun noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup thinly sliced onions
2 carrots, cut into match-stick size pieces
1/2 pound asparagus, thinly sliced
3 green onions cut into 1-inch pieces
1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
1 tablespoon sesame seeds
1 1/2 teaspoons sesame oil

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.

Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Asian Style Brussels Sprouts

1 pound Brussels sprouts
1.5 Tbsp high heat cooking oil
1/2 red onion, sliced thinly
1 fresh red chili pepper, thinly sliced
2 cloves garlic, finely minced
1.5 Tsp lemon or lime juice
1 Tbsp soy sauce
1/2 tsp sugar
Salt

Trim the stalk off of the Brussels sprouts and peel off any damaged outer leaves.
Slice the sprouts thinly, either very carefully with a sharp knife, or if you have one, using the slicer attachment on your food processor.
Heat a wok over high heat. When hot, coat with the cooking oil.
Add the red onion and chili pepper slices and cook for 30 seconds.
Add the garlic and cook for another 30 seconds.

Now mix in the Brussels sprouts.

Using a wooden spoon, spread the Brussels sprouts all over the pan in a thin layer.
Cook for 1 minute. Stir and spread again. Cook for 1 minute longer.
Add the lemon or lime juice, soy sauce, and sugar. Stir thoroughly.

Pan-fried Tofu With Sauce

The tofu is pan-fried until golden, then removed. The sauce gets poured in and cooked for less than a minute. If you're totally prepared, this will be done in under 15 minutes, though there's absolutely no shame in taking your time and stretching this out to 20 minutes.

The only challenge is getting the tofu perfectly browned. If you're not careful, the tofu can cook unevenly, and even turn black in spots. That said, if there is too little oil, the tofu may stick to the pan. Everything else is a breeze. The sauce is simple, whisked together in a bowl, and the chiles and scallions are sprinkled on at the end.

Ingredients

yield: 2 people, active time 20 minutes, total time 20 minutes

2 tablespoons Chinese dark soy sauce
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon sambal oelek (chili garlic hot sauce)
one 14-ounce block firm tofu
2 tablespoons canola oil
1 tablespoon minced garlic
1 serrano, stemmed, seeded, and sliced
1 scallion, chopped

Procedures

1

Mix together the soy sauce, honey, rice vinegar, and sambal oelek in a medium-sized bowl. Set aside.

2

Cut the tofu into ½-inch thick slices, which are approximately 3-inches long. Dry the tofu pieces on paper towels.

3

Place a large saute pan or wok over high heat. When smoking, add just enough of the canola oil to coat the bottom of the pan. Add as many of the tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, two to three minutes. Flip the pieces with a pair of tongs, and brown on the other side, about two minutes. When done, drain the tofu pieces on paper towels. Repeat process with remaining tofu pieces, adding more oil if necessary.

4

Pour off all but 1 teaspoon of the canola oil, and turn the heat down to medium. Add garlic and cook until fragrant, about 15 seconds. Pour in the soy sauce mixture, and cook until it thickens slightly, about 30 seconds. Turn off the heat.

5

Divide the tofu between two plates, and pour half of the sauce over each. Garnish with the chopped serrano and scallion.

Spinach, Tofu and Sesame Stir-Fry

1 tablespoon canola oil

1 block tofu, cut in 1-inch cubes

1 large garlic clove, minced

1 teaspoon grated or minced fresh ginger

1/4 teaspoon red chili flakes

1 6-ounce bag baby spinach, rinsed

2 tablespoons toasted sesame seeds

2 Tablespoons water

1 teaspoon sesame oil

1 1/2 Tablespoons Soy Sauce

1 teaspoon cornstarch

Dash of sugar

Dash of black or white pepper

Pinch of salt

Mix sesame oil, soy, water, sugar, pepper, cornstarch in small bowl.

1. Heat the canola oil and garlic over medium-high heat in a large nonstick skillet or wok, and add the tofu.  Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.

2. Pour soy mixture over it, turn heat to low, cover and cook for 1 minute.

Don't hate me for posting this!

Moroccan Chickpea Stew

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon garam masala
1/2 teaspoon curry powder
1 pinch salt
3 potatoes, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
1 cup tomato sauce
1 cup golden raisins
water, or enough to cover
1 (14.5 ounce) can chickpeas, drained and rinsed
1 bunch kale, ribs removed, chopped
1/2 cup chopped fresh cilantro

Directions

Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.

Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.

Huh. Look what I just came across. http://veganbrew.com/