Our REAL Prune Butter is the special ingredient that makes the flavorful sauce with no oil, sugar or salt. 1 package extra firm tofu 2 large or 3 small eggplants 1 onion 3 celery stalks 3 cloves garlic 1/3 cup REAL Prune Butter 1 teaspoon garlic powder 1/2 teaspoon ginger powder 1/2 teaspoon cayenne pepper…
Fresh ginger is just so good. It is good for you and it wakes up any dish. This recipes uses diced firm tofu for the bean but you can use navy beans or garbanzo beans instead. Dandelion greens are shown in the picture but any dark leafy green would be fine, like kale, collards or…
How do I love Kale? Let me count the ways! I love Kale today with fresh ginger and green onions. 1 bunch Lacinato dinosaur kale 1/2 cup chopped scallions 3 tablespoons fresh ginger, minced 1 teaspoon olive or sesame oil, optional water 1. Cut off the stalks from the leafy part of the kale. Set…
One thing nice about cabbage – it is ready when you are. It lasts a lot longer in the refrigerator than most other vegetables. Today was the day for this red cabbage ginger stir fry. There are only 4 ingredients and its full of flavor. 1 medium head of red cabbage (about 5″ diameter) 3…
Hot, hot, hot! When the weather is hot, you don’t want to be slaving over a hot stove. Stir fry dishes are quick and make good use of the wonderful vegetables that are in season. I love the colorful, sweet bell peppers. They can be expensive, because it takes a while for them to ripen.…
I love my dark leafy green vegetables prepared in a variety of ways. When I would sauté them I typically used garlic and onions. But I could never make them at home to taste like they do at one of my favorite restaurants, Buddha Bodai in Flushing and Manhattan. The Flushing restaurant recently moved and…
Sometimes I go out of my comfort zone and create something new. I rarely used daikon radish but then I learned it was a nutritious food, with cancer-fighting powder it was time to put it on the grocery list. It’s a very versatile root vegetable and I have enjoyed it raw in salads and cooked…
I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make…
Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil. 1 package firm tofu, cut into thin strips or cubes 2…
