Veggie Tacos/Burritos/Quesadillas

Ingredients needed:

1 package of extra firm tofu, drained and cut into small pieces

6 medium white mushrooms, sliced

1 bell pepper (whatever colour you like), sliced

2 limes, juiced

1 field tomato

5-6 cloves of fresh, diced garlic

1 package of taco seasoning

1 tbsp of dried oregano

1tsp of butter or oil 

1 package of soft or hard taco shells

Shredded lettuce or pre-made salad mix

Sharp cheddar cheese, shredded

Sour cream

In a large non-stick pan, heat butter or oil, then add tofu and let cook until all sides start to brown. 

Add mushrooms, bell pepper, garlic and oregano. Cook until mushrooms are brown and soft. Add lime juice, taco seasoning, and 1/4 cup of water. Stir and let the liquids reduce over medium low heat. 

Serve in hard or soft taco shells with tomato, lettuce, cheese and sour cream. 

Refried Beans

The simplest recipe... ever!

Ingredients:

1 Tbsp Olive or Vegetable Oil

1 Small Cooking Onion, Diced

1-2 Cloves of Minced Garlic

1 Un-drained Can of Black Beans

1 Tsp Chili Powder

Salt & Pepper to Taste

Directions:

In a medium saucepan over medium heat, saute the onion in the olive oil until the onion is translucent.  Add garlic and continue to cook for another minute or two.

Add the can of beans, including the liquid and blend using an immersion blender until you have your desired consistency.

Stir in chili powder and salt and pepper.

Reduce heat and simmer uncovered until the mixture has thickened.

Serve as a filling for burritos, a dip for corn chips or a lovely topping for your favourite nachos.

Teryiaki Tofu and Stir Fried Veggies in a Spicy Peanut Sauce

One of my new-found joys of living in my own place is the ability to cook whatever I feel like cooking. My newest creation (last night's dinner) was just too yummy to keep to myself. I made a vegetarian version due to lack of meat and not wanting to spend extra money, but it'd be completely awesome with chicken as well. My vegetarian version cost just $6.12 at the local grocer, and made about 4 servings. No, I don't have an actual title for it, I'm just going to call it awesome.

IngredientsFor Stir Fry/Saute
Cooking Oil
1 diced cooking onion
2 large carrots, peeled and cut into medallions
1 green Bell Pepper, cut into strips
1 yellow Bell Pepper, cut into strips
15 mushrooms, cut
4 Tbsp peanut butter1
Tbsp soy sauce
1 clove minced garlic
Juice of 1/2 a lemon
1 tsp granulated sugar
red pepper flakes (to taste)

Teryiaki Tofu
1 package firm tofu
2 Tbsp teryiaki sauce
2 Tbsp water
2 cloves minced garlic
1" piece ginger root, peeled and grated

If you are using the Teryiaki Tofu with this recipe, prepare it first, since it needs to marinate.

Instructions

Teryiaki Tofu
Wrap tofu in paper towel and place between two plates with a large can (like tomatoes) on top to remove excess liquid. While the tofu is being pressed, in a small bowl, mix together the teryiaki sauce, water, minced garlic and grated ginger. Cut the tofu into bite-sized cubes and marinate in the teryiaki mixture for 15 minutes - 1 hour depending on your time restraints. Bake tofu at 350 degrees until crispy. If you want a nice dark brown crust, broil for a few minutes before taking out of the oven.

Alternately, you can pan-fry the tofu pieces until crispy on all sides and then drain on paper towels.

Stir fry
Heat oil (approx. 1 Tbsp) in non-stick frying pan or wok over medium-high heat. Add in onions and carrots. Cook until onions are translucent. Add mushrooms and peppers. While this cooks, in a microwaveable bowl, put the peanut butter and soy sauce together and microwave for approx. 30 seconds or until you can easily stir the peanut butter. Mix in the minced garlic, lemon juice, granulated sugar and red pepper flakes. If the sauce is too thick, add some water until it's the consistency you desire. Pour sauce directly over the stir-fried vegetables and let cook for 1-2 more minutes. Serve over rice with the tofu and enjoy.