Lentil Soup (provided by Newman and Kristi Abuissa)

1 large sweet onion
2-3 Tbsp. oil or vegetable broth
2 c. red (shelled) lentils
3/4 c. rice, any variety
10 c. water
salt
juice of one lemon or lime
2-3 tsp. cumin

Chop the onion finely and saute in a stock pot until soft.  Add lentils, rice, water, and salt.  Cook over medium heat, stirring occasionally, until lentils break down, about 30 minutes.  Add more water if needed.  Add lemon juice and cumin and cook for another 10 minutes.

Optional: garnish with toasted pine nuts, lemon juice, cumin, and/or olive oil.

Last Update: 03/06 at 10:53 AM  

Tofu Steaks with Spicy Peanut Sauce (provided by Juliana Bibas)

Steaks:
1 tub tofu, frozen and then thawed
Soy sauce

Sauce:
1 T. coarsely chopped yellow onion or 1 tsp. dried
1 large garlic clove, minced
1 or 2 red jalapeno chilies, seeded (optional)
1 T. light vegetable oil or peanut oil
2 ½ T. soy sauce
1 T. + 1 tsp. lime juice
2 T. light brown sugar
1 tsp molasses (substitute additional brown sugar if you don’t have any)
½ c. creamy peanut butter (or soynut butter)
½ cup water
¼ tsp. cayenne pepper or chili powder

Preheat oven to 350. Slice tofu into ½ inch slices (1 tub makes about 6 steaks cut cross-ways).  Marinate in soy sauce (pour enough to just cover the bottom of a baking dish and flip the steaks over immediately so that both sides saturate) while making the sauce.

Place all sauce ingredients into a small bowl and stir until smooth.  A food processor or blender can be used if desired. Spoon sauce over tofu steaks and bake for 20 minutes or until the top begins to brown and form a crust. Serve hot. 

Last Update: 03/06 at 10:52 AM