These recipes listed here below are those created by Nava Atlas in her excellent cookbook, The Vegetarian 5 Ingredient Gourmet.
Broccoli and Tofu in Thai Peanut Sauce
Ingredients:
2 Large Broccoli Crowns cut into bite sized florets.
1 lb. firm or extra firm tofu, well drained and diced.
3/4 cup spicy Thai Peanut Sauce, preferabbly low fat [or as needed.]
Directions:
Step 1: Steam the broccoli florets in a covered wok or stir fry pan with about 1/2 in. of water until tender crisp.
Step 2: Gently stir in the tofu and peanut sauce, cook over medium heat until heated through. Add salt to taste and serve at once.
- Nava Atlas, From The Vegetarian 5 Ingredient Gourmet.
Miso Soup with Mushrooms, Snowpeas and Tofu
Ingredients:
1/2-2 cups Mushrooms [Shiitake, Cremini or Baby Bella]Cleaned, Stemmed, Sliced.
4 oz. [about 2 cups,] Fresh Snowpeas, Trimmed and Cut in 1/2 crosswise.
8 oz. Firm Tofu, Well Drained and cut into small dice.
2 Sacllions sliced.
3-4 Tblsp Miso [any variety,] dissolved in 1/3 cup water.
Directions:
Step 1: Combine mushrooms and 5 cups of water in a large saucepan and bring to simmer. Cover & simmer nicely for about 10 minutes.
Step 2: Add snowpeas and your tofu. Simmer just until the snowpeas are tender, crisp in about 3 minutes.
Step 3: Stir in the scallions as well as the dissolved Miso, remove from the heat, season and serve.
-Nava Atlas, From The Vegetarian 5 Ingredient Gourmet
Gingered Baby Carrots and Apricots
Ingredients:
1 1/2 tblsp nonhydrogenated margarine or whipped butter
One 16 oz. bag baby carrots
1/4 cup undiluted frozen apple juice concentrate, thawed
1/2 tsp grated fresh ginger of 1/4 tsp ground ginger
1/2 cup sliced dried apricots
Directions:
Step 1: Heat the margarine in a large skillet. Add the carrots, apple juice, and ginger. Cover and cook for 15 min. or until carrots are at your liking.
Step 2: Stir in the apricots, and serve.
-Nava Atlas, From The Vegetarian 5 Ingredient Gourmet
Sauteed Leeks and Carrots
IngredientsL
1 tblsp. light olive oil
1/4 cup dry white wine.
3 medium leeks, white and palest green parts only, chopped and well rinsed too.
4 large carrots, peeled and sliced.
Pinch of nutmeg [which is optional]
To Taste: Salt & Peppery
Directions:
Step 1: Heat the oil and wine in a wide skillet. Then, add the leeks and carrots, cover them, and cook over medium low heat for 8-10 min. or until they are tender.
Step 2: Uncover and saute stirring frequently, until leeks and carrots begin to turn golden. Stir in the optional nutmeg, season w/ salt & pepper & then serve.
-Nava Atlas, From The Vegetarian 5 Ingredient Gourmet
