Food,Ya Gotta Eat Something

Ingredients
Veggie Chili

1 medium onion, chopped
1 medium green pepper, chopped
2 garlic clove, minced
1 teaspoon olive oil
16 ounces extra firm tofu, drained and crumbled
1 teaspoon cumin
1 teaspoon hot sauce
salt, to taste
pepper, to taste
1 (19 ounce) can red kidney bean, drained
1 (19 ounce) can white kidney bean, drained
1 (28 ounce) can diced tomato
1 (14 ounce) can tomato sauce
3 medium carrot, sliced
2 tablespoons chili powder
Directions

1. 1

Saute first 4 in meduium heat.
2. 2

Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
3. 3

Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
4. 4

Boil, reduce heat and simmer 45 to 55 minutes.

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Buddhas Delight
Ingredients

3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-inch cubes
5 cups small broccoli florets
1 1/2 cups (1/4-inch) diagonally sliced carrot
1/2 cup peeled, chopped broccoli stems
2 tablespoons canola oil
1 1/2 cups sliced green onions
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 cup snow peas, trimmed
1 (14-ounce) can whole baby corn, drained
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked short-grain rice

Preparation

Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.

Coming Up In weight
My stew

Pound and a half of beef cubed
4 Potatoes also cubed,(skin left on)
Just regular mixed veggies
3 packets of brown gravy
Onion chips
Jambalaya seasoning
salt to taste
garlic powder to taste
a pinch of pepper
1 bay leaf

Simple as pie,in a large pot combine your potatoes,and your beef in a largish pot,cover them with water almost to the top,start them cooking. Toss in dehydrated onions to your own taste
Go somewhere else for awhile,though occaisionaly come back to stir
When you have a hard time seeing anything but brown in the meat add your first pack of brown grave by whisking it in,also add the salt and garlic powder now.
Go somewhere else again
Give it a bit more time add your bay leaf, and whisk in your second pack of brown gravy
Add your mixed veggies,this will cool things down so give it a bit more time to get up to boiling and add your final brown gravy packet
Now add a little jambalaya seasoning(this doesnt take much) leave the kitchen for a minute as it causes sneazing fits
Now mix it all together,and simmer and stir until its tender
Not only does that put some meat on your bones,you'll have leftovers,saving you from having to cook for a bit

GREEN BEANS ALMONDINE 2 med packages French green beans
1 stick butter
2/3 cup sliced almonds (crushed under a rolling pin)
salt, to taste
1) Snap the ends of both sides of the beans, leaving a whole bean (may cut in half in the middle of the bean).2) In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.
3) Add beans and quickly steam (turning beans frequently) for approximately 4-5 mins.
4) Drain beans; remove water.
5) In the same skillet melt butter and add beans.
6) Cover the skillet and reduce heat to a simmer (turning beans occasionally).
7) Cook on a low heat for approximately 6-7 minutes. Drain off excess butter.
Add crushed almonds and toss beans. Lightly salt and serve.
Serves 8-10.

* 1 (9 inch) unbaked 9 inch pie crust
* 1 pound broccoli, chopped
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 4 cloves garlic, minced
* 1 pound firm tofu, drained
* 1/2 cup soy milk
* 1/4 teaspoon Dijon mustard
* 3/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground red pepper
* black pepper to taste
* 1 tablespoon dried parsley
* 2 tablespoons grated Parmesan cheese






DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
4. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
5. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Thanks! On the beef stew couldn't you put the bay leaf in earlier? I guess I shouldn't be questioning the ways of the sensai, haha. But I'm ready to sacrifice for fist, the one thing that will be hard is maintaining a disciplined diet, no more Denny's, LOL, oh well. You're an inspiration to me.