Honey Roasted Squash with Tofu

1lb extra firm tofu
1/3c soy sauce or tamari
3T honey

1/2t red pepper flakes

3/4" ginger, peeled and finely grated
8T peanut oil, divided
1 acorn squash
salt & pepper
6 garlic cloves, thinly sliced
2 scallions, trimmed and sliced on the diagonal
sesame seeds
juice of 1/2 lime

Preheat oven to 450 degrees.

Drain and wrap tofu. Set aside.

Combine soy sauce or tamari, honey, red pepper flakes, ginger, and 5T peanut oil. Set aside.

Wash, halve, and seed acorn squash, then cut into wedges about 1/2-3/4" thick.

Line a large baking sheet with parchment.

Squeeze gently, then cut tofu into 1/2" thick slices and set in baking sheet. Add squash. Pour sauce over all, then use your hands to ensure everything is well coated.

Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, combine remaining 3T peanut oil and garlic cloves.

When finished, turn squash and tofu, then pour oil and garlic cloves on top. Roast for an additional 15 minutes.

When finished, stir gently and top with scallions, sesame seeds, and lime juice.

Adapted from a recipe found at https://www.purewow.com/recipes/roasted-squash-tofu-soy-honey-chili-ginger 

Southwestern Salad with Orange Dressing

Dressing:
1/2 cup honey
1/3 cup orange juice
1/3 cup cider vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt

Salad:
3 tablespoon chopped red onion
1 15-ounce can black beans, rinsed, drained
1 lb marinated and baked tofu or vegetarian chicken breast, cubed
1/2 large green bell pepper, chopped 
1 cup grape tomatoes, halved
mixed salad greens


Adapted from a recipe found at https://www.landolakes.com/recipe/19932/southwestern-salad-with-orange-dressing/

Zucchini with Pine Nuts, Honey and Basil

3 med-lg zucchini
1 3/4 oz pine nuts
olive oil
2 garlic cloves, finely chopped
1t finely grated lemon zest
2T lemon juice
12 basil leaves
salt flakes
pepper
1 1/2T honey

Trim stalk ends of zucchini and cut each one in half.  Stand each half on its end and slice downward to get long slices about 1/2-inch thick.

Toast pine nuts in a dry frying pan over medium heat for 3-4 minutes, or until patched with brown, stirring occasionally to start with and then more often after 2 minutes.  Take care they do not burn. Tip pine nuts into a wide, shallow serving dish.

Return pan to heat and pour in 1T olive oil.  Cook a third of zucchini over medium-high heat until patched and brown on both sides and floppy in texture. Transfer to a serving dish and, if necessary, add more oil to the pan.  Cook another third of zucchini in the same way.  Add more oil and cook the rest of the zucchini.  When you turn the last batch over to the brown on the second side, add garlic and lemon zest.

Turn off heat and tip everything into serving dish.  Pour lemon juice into hot pan, stir quickly, and then pour into serving dish.

Roughly tear basil leaves and scatter over zucchini.  Sprinkle salt and add plenty of pepper.  Carefully turn zucchini over, using two spoons so it is combined with seasonings, basil, and pine nuts.

Drizzle honey over top.  Serve hot, warm, or at room temperature.

From Honey by Hattie Ellis.  Published in Wegman's magazine.

Stedda Beef Wraps

1 lb tofu
2c frozen cut green beans
mixed greens
alfalfa sprouts
flour tortillas

Marinade:
1/4c tamari
1/2c water

2t dry mustard

1/2t garlic powder
1/2t paprika

1/2t All Season Blend (or other powdered vegetable broth)

1T molasses
1T honey

Dressing:
5T olive oil
1 1/2T lemon juice
1/2t Dijon mustard
1sm garlic clove, minced

Drain and wrap tofu.  Set aside.

Combine the marinade ingredients.

Unwrap tofu and cut into strips.

Add a small amount of vegetable oil, as well as tofu and marinade to a pan.  Heat on medium high, stirring frequently, until liquid is absorbed.

Meanwhile, cook green beans in boiling water until tender.  Drain, shock in cold water, and set aside.

To assemble wraps, combine lettuce, green beans, and dressing.

Place tofu, lettuce mixture, and alfalfa sprouts on a tortilla, roll up, and enjoy!

Adapted from a recipe by Marilyn Diamond in The American Vegetarian Cookbook

Ginger-Peanut Sauce

1/2T oil
1/2 medium onion, chopped
1/2T gingerroot, grated
1/2 cloves garlic, minced
1/4t curry powder
1/2c hot water
1/2c peanut butter
2T tamari
2T lime juice
1/2T sesame oil
1/2T chili powder blend
1/2c honey

Saute onions, garlic, and ginger over medium heat until onions are soft and slightly brown. Add curry and continue to saute for a few minutes.

Mix remaining ingredients in separate bowl until smooth. Add to onion mixture.

Heat just to a simmer.

Serve over rice or noodles, as well as steamed vegetables, if desired. Our favorites are:
sween onion
carrots
broccoli
cabbage
zucchini

Adapted from May All Be Fed: Diet for a New World by John Robbins: