3 tablespoon ketchup
2 tablespoon vegan Worcestershire sauce
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon chili oil
2 teaspoon chili garlic sauce
1 tablespoon olive oil
10 ounces fresh plum tomatoes, peeled and diced (can use canned tomatoes)
2 tablespoon chopped crystallized ginger
14 – 16 ounce firm or extra firm tofu, cut in 3/4 inch pieces
Cooked brown rice

Mix together in a bowl, ketchup, Worcestershire sauce, soy sauce, sesame oil, chili oil and chili garlic sauce. Set aside. In a saucepan, stir on high heat for 2 minutes, olive oil, plum tomatoes and crystallized ginger.
Add the sauce and tofu, bring to a boil, reduce heat and simmer a few minutes more until tofu is heated through. Serve over brown rice.

Serves 4

Note: Have plain yogurt available to balance the spicy flavor. For a bit of green try adding peas or spinach.

1 green pepper, diced
1 red pepper, diced
1 – 2 yellow and/or green squash, chopped
1 onion, diced
2 garlic cloves, diced
1 jalapeño pepper, diced
1 cup cooked brown rice
15 ounce can organic refried beans
Vegetarian ground beef, optional
2 tablespoons olive oil
6 – 8 tortillas – whole wheat, gluten-free, rice, or corn

Preheat oven to 400°F.

Sauté the vegetables in olive oil on medium heat until soft. Mix in the brown rice, refried beans and “smart ground” until mixture is hot. Place some of the mixture in each of the tortillas. Roll them up and place them in a baking pan and cook them until brown, about 15 minutes. Top with your favorite toppings.

Yield approximately 6-8 burritos

Note: Leftover filling can be stored in the refrigerator. When ready to use, place mixture on a fresh tortilla, roll it up and microwave until hot.

 

1 1/2 pounds zucchini
3/4 cup fresh parsley, chopped
Juice of 1 lemon
1 cup low-fat cottage cheese
1 teaspoon salt
Pinch of freshly ground black pepper
1 teaspoon fresh basil, chopped
2 tablespoons olive oil
2 cups brown rice, cooked
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F.

Grease an 8 x 8 inch square baking dish.

Slice zucchini in 1/4 inch rounds. Steam or microwave zucchini until done, but still firm.
Mix rice with lemon juice, parsley, seasonings and oil.
In the prepared dish, layer rice mixture, cottage cheese and
zucchini.
Top with the grated cheddar cheese.
Bake uncovered for 10-15 minutes, or until cheese is melted and top is browned. Remove from oven.
Sprinkle with Parmesan cheese.

Serves 4-6