Home Cooking Rules

Vegetarian

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Vegetarian Dirty Thai Fried Quinoa

Yield: 6 servings Total Time: 20 minutes

Ingredients:

2 cups uncooked quinoa

3 organic peppers, different colors

12 oz. fresh green beans

16 oz. extra firm tofu, cubed

1-2 tbs. fresh ginger, chopped

2 tbsp. olive oil

Sesame seeds, optional

Sauce:

1 cup reduced soy sauce

4 tbsp. red curry paste

Directions:

Cook quinoa according to package instructions (try using vegetable stock)

In a large skillet, over medium to high heat, add all the ingredients except the cooked quinoa and sauce ingredients.

Cook tofu/veggie mixture for 5-8 minutes until tender stirring occasionally. On the meantime, in a small bowl mix the sauce ingredients. Set aside.

When the tofu/veggie mixture is almost tender add the quinoa and sauce mixture to the skillet. Mix through and cook further for another minute or so stirring constantly.

Turn heat off and serve immediately. You may sprinkle some pepper flakes and sesame seeds if desired before serving.

NOTE: If you feel you don't have enough sauce you can increase the amount.

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Kale Stuffed Portobello Mushrooms

Yield: 4 servings Total Time: 20 minutes

Ingredients:

8 large Portobello mushrooms

6 oz. fresh kale

8 sliced of preferred cheese (optional)

2 tbsp. extra virgin olive oil

Salt

Pepper

Directions:

Preheat your oven to 375 F.

Place mushrooms, bottom side up, in a baking sheet. Drizzle the olive oil over the Portobello mushrooms. Bake for 10 minutes. Take the mushrooms out and add fresh kale and a slice of cheese to each one. Sprinkle with salt and pepper.

Bake: Bake for another 2-3 minutes or until the cheese is melted and bubbles. Place under broiler 1 to 3 minutes to brown cheese.

Note: You can also add some feta cheese, black olives, green olives, slivered almonds and/or sun dried tomatoes with the kale.

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Tomato Cobbler with Cornmeal-Cheddar Biscuits

Serves 6 to 8

3 1/2 to 4 pounds cherry tomatoes

1/2 tablespoon olive oil

2 medium red onions, peeled and thinly sliced

1 1/2 teaspoons salt, divided

4 cloves garlic, minced

1/4 cup red wine (or 2 tablespoon balsamic vinegar)