I couldn't think of a proper name for this, so I am deeming it "Noodly Tofu Stuff". I don't know how to describe it, but it tasted good. We ate this in two pretty large servings, but it is probably more like 3 resonable servings at about $1.50 each.
Ingredients:
1 block extra firm tofu $1
2 Tablespoons Earth Balance $0.20
Lots of black pepper
Salt
6 cloves garlic, minced $0.50
Fresh parsley, minced (Not sure on the price, mine came from someone's garden.)
4 Tablespoons soy sauce, divided $0.25
1/2 lb. noodles $0.75 (I used clear rice noodles, but spaghetti, linguine, angel hair, or fettuccine will work as just as well.)
2 large carrots, sliced thinly $0.50
1/2 head kale (about 6 large leaves) $1.50
Drain and press the tofu, then slice into 8 thin rectangles. Heat the Earth Balance in a large sauce pan and add the tofu. Cover with lots of pepper and salt to taste. Flip the tofu, and do the same to the other side. About halfway through cooking, add the garlic to the pan. When the garlic and tofu are both golden brown, it's done cooking. Add the parsley and let it just begin to wilt. (This should only take a few seconds.) Add 2 Tablespoons of soy sauce just before removing from the heat. Slide everything from the pan (EB, garlic, parsley, and tofu) onto a plate and set aside.
Cook your pasta according to package directions. When it is done, add a little EB or canola oil to keep the noodles from sticking to each other. Saute the carrots in the pan still coated in EB and other deliciousness until they begin to soften. Add the noodles and kale and sautee until the kale begins to wilt. Add the last 2 Tablespoons of soy sauce and stir to coat. Add all this to a lightly oiled baking dish, and top with the tofu. Stick it under the broiler in your oven for a few minutes until the tofu tops are slightly crispy. (Watch it carfully so it doesn't burn!) Enjoy!
Tuesday, July 14, 2009
Southern Style Stewed Lentils
This is something I threw together when I wanted something home-cooked and delicious but didn't feel like spending a lot of time cooking. As a bonus, you will only dirty one dish! Makes 4 big servings at less than $2 each.
Ingredients:
2 Tablespoons Earth Balance or canola oil $0.20
1/2 yellow onion, diced $0.50
1 cup dry lentils $1
1/2 cup quinoa $1
4 Cups vegetable broth $1
6 oz. frozen spinach $2
Sauce ingredients (less than $2 combined)
1/4 Cup brown sugar
3 Tablespoons apple cider vinegar
3 Tablespoons ketchup
3 Tablespoons blackstrap molasses
Dash cayenne pepper
salt and pepper to taste
Heat the Earth Balance in a heavy soup pot and saute the onion until beginning to brown. Add the lentils and quiona and saute for 5 more minutes. Stir in the vegetable broth, bring to a boil, then reduce to a simmer. Add the sauce ingredients. Cover and let simmer for at least 30 minutes, stirring occasionally. You may need to add more broth if it begins to dry out. Just before serving, stir in the frozen spinach. It will reduce and heat up very rapidly. Try it in a pita pocket or wrap, or serve with cornbread.
Ingredients:
2 Tablespoons Earth Balance or canola oil $0.20
1/2 yellow onion, diced $0.50
1 cup dry lentils $1
1/2 cup quinoa $1
4 Cups vegetable broth $1
6 oz. frozen spinach $2
Sauce ingredients (less than $2 combined)
1/4 Cup brown sugar
3 Tablespoons apple cider vinegar
3 Tablespoons ketchup
3 Tablespoons blackstrap molasses
Dash cayenne pepper
salt and pepper to taste
Heat the Earth Balance in a heavy soup pot and saute the onion until beginning to brown. Add the lentils and quiona and saute for 5 more minutes. Stir in the vegetable broth, bring to a boil, then reduce to a simmer. Add the sauce ingredients. Cover and let simmer for at least 30 minutes, stirring occasionally. You may need to add more broth if it begins to dry out. Just before serving, stir in the frozen spinach. It will reduce and heat up very rapidly. Try it in a pita pocket or wrap, or serve with cornbread.
Saturday, July 4, 2009
Sweet 'n Sour Lentils and Cabbage
This is probably the cheapest thing to make I've posted thus far, so I'm not even going to bother breaking down the price. My best estimate would be under $1 for a very large serving. Besides the sauce, which is pretty sugary, it's damn healthy too!
Ingredients:
1/2 cup lentils
1 cup water or vegetable broth
1 cup frozen veggies
2 cups shredded cabbage
2 tablespoons cooking oil
Sauce:
1/3 cup white sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/3 cup water
1/4 cup rice vinegar
chili sauce to taste (bright red, comes in a bottle with a rooster on it)
Mix the lentils and water or vegetable broth in a saucepan and bring to a boil, then stir and immediately reduce to a simmer. Cook for about 20-30 minutes. Once the lentils are done, check if there is any water left on the bottom of the pan. If not, add a few tablespoons. Add the veggies and cabbage to the pan and sprinkle with salt. There's no need to stir. Turn the heat to high. Cover and simmer 5-10 minutes or until the cabbage begins to wilt. Heat the oil in a wok or skillet and transfer the lentils and veggies to it. Saute for a few minutes more, then remove from heat.
Meanwhile, mix the dry sauce ingredients (sugar, cornstarch, ginger) in a bowl, then add the wet sauce ingredients. Add this to the saucepan you used for the lentils and veggies and bring to a boil. Once it begins to thicken (should thicken immediately upon boiling), remove from heat and add it to the lentils and veggies. Serve over rice or in a wrap/pita pocket with lettuce.
Ingredients:
1/2 cup lentils
1 cup water or vegetable broth
1 cup frozen veggies
2 cups shredded cabbage
2 tablespoons cooking oil
Sauce:
1/3 cup white sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/3 cup water
1/4 cup rice vinegar
chili sauce to taste (bright red, comes in a bottle with a rooster on it)
Mix the lentils and water or vegetable broth in a saucepan and bring to a boil, then stir and immediately reduce to a simmer. Cook for about 20-30 minutes. Once the lentils are done, check if there is any water left on the bottom of the pan. If not, add a few tablespoons. Add the veggies and cabbage to the pan and sprinkle with salt. There's no need to stir. Turn the heat to high. Cover and simmer 5-10 minutes or until the cabbage begins to wilt. Heat the oil in a wok or skillet and transfer the lentils and veggies to it. Saute for a few minutes more, then remove from heat.
Meanwhile, mix the dry sauce ingredients (sugar, cornstarch, ginger) in a bowl, then add the wet sauce ingredients. Add this to the saucepan you used for the lentils and veggies and bring to a boil. Once it begins to thicken (should thicken immediately upon boiling), remove from heat and add it to the lentils and veggies. Serve over rice or in a wrap/pita pocket with lettuce.
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