Vegan Tofu Fry with Roasted Root Vegetables

I needed to use up my 2 blocks of tofu today or tomorrow, got home to realize I didn’t have the typical stir-fry vegetables. It actually turned out quite good! Serves 8 2 cups brown rice 2 beets chopped into cubes 2 medium sized yams chopped into cubes 2 carrots chopped 3 mushrooms 1 zucchini chopped into cubes 1 onion chopped 2 cloves of garlic 2 TBSP chopped fresh ginger 1 block of tofu ¼ cup sesame oil ¼ cup low sodium soy sauce 2 TBSP cider vinegar 1 TBSP coconut oil Zest from 1 lemon Juice from the same Lemon Chopped Fresh cilantro Pre-heat oven to 400 degrees. Cook rice accordingly. Toss beets, carrots, yams with sesame oil and a pinch of salt, roast 40 minutes, add zucchini to the last 10 minutes.

Meanwhile combine soy sauce, remaining sesame oil, vinegar and zest in a bowl and toss tofu around about. Heat coconut oil in pan on high heat, cook tofu turning until brown, about 10-15 minutes (longer if you turn off the wrong burner).

In a separate pan sauté garlic, onion, ginger and mushrooms. Part way through I’m realizing I will not have a pan big enough to fry it all together.

Combine roasted vegetables, tofu, and onion mixture all together in one pan and sauté for a few minutes. Add lemon and cilantro to rice. Serve tofu mixture on top of rice. Bon Appetite!

Spinach Risotto

Ingredients:

1 bunch washed and chopped Spinach.
3 cups of Vegetable Broth.
1 cup of water.
1 cup of Onion, finely chopped.
2 tablespoons of Olive Oil.
1 cup of Long Grain Rice.
1/3 cup of dry white wine .
1 teaspoon of Pernod (anise flavoured liquor, optional).
Salt and black pepper, to taste.
½ cup of freshly-grated Parmesan cheese.
Preparation Instructions:
Cook the spinach according to the instructions on its packaging and drain well.
Allow the spinach to cool completely and squeeze dry.
In a saucepan, bring the chicken broth and water to a simmer and keep at a bare simmer.
In a large saucepan, cook the onion in the olive oil over moderately low heat, stirring, until softened.
Add the rice, stirring until each grain is coated with oil.
Add the dry white and cook, covered, over moderately high heat, stirring, until the wine has been absorbed.
Add about ¾ cup of simmering broth and cook over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding broth, about ¾ cup of at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce the heat to moderate if needed to keep the risotto at a strong simmer. Keep adding broth until the rice is tender and creamy looking but still al dente (about 18 minutes).
Stir the spinach and Pernod into the rice and add salt and pepper to taste.
Remove the pan from heat and stir in half of the grated Parmesan.
Serve risotto with the remaining Parmesan.