Holiday Mashed Potatoes

Mashed potatoes are pretty tricky to mess up. These were an especially big hit at Thanksgiving this year (and it's a good thing because this recipe makes a TON!).  

5 lb bag of yukon gold potatoes, cut into large pieces

3 parsnips, roughly chopped

1 pkg cream cheese

2 bulbs garlic

1-2 T olive oil

2 T butter (or more if you like)

1/4-1/2 c milk or cream

salt and pepper +/- season salt

• Cut tops off garlic bulbs. Pour olive oil  on bulbs. Sprinkle with salt and pepper. Wrap garlic in tin foil. Roast in oven at 300 for about 45 minutes, until garlic is soft.
• Boil chopped potatoes and parsnips in salted water until easily pierced with a fork. Strain potatoes and parsnips.
• In a small bowl, mash the garlic cloves with cream cheese. 
• Add cream cheese mixture, butter, milk, salt and pepper to potatoes and mash with a potato masher. 

Pesto Minestrone

Ahhh, soup.... how do I love thee? Let me count the ways....

At work we love to talk about food. I was trying to come up with what to make on this rainy, crappy day and Amy, genius that she is, suggested minestrone. I was reminded of this recipe that had been long forgotten. The pesto gives soup this an interesting twist. I happened to have parsnips leftover from Thanksgiving, but feel free to add or subtract veggies depending on your refrigerator situation.

2 T olive oil

1 onion, chopped

1 leek, sliced

2 carrots, chopped

1-2 parsnips (optional), chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 potato, chopped into small cubes

7c vegetable stock

16 oz can tomatoes

1 bay leaf

1/2 t thyme

1/2-3/4 c pasta (i.e. elbow macaroni)

3/4 c frozen peas or green beans

zucchini (optional)

2 c cannellini beans

1/4-1/3 c pesto

salt and pepper

parmesan cheese, shredded

• Saute onion and leek in olive oil for about 5 minutes. Then add carrots, parsnips (if using), celery and garlic. Cook over medium heat another 5 minutes. Next, add potatoes and cook 3 minutes.
• Pour in stock, herbs, tomato, salt and pepper. Bring to a boil.  Add pasta and simmer for about 5 minutes.  Add peas or green beans and zucchini (if using) and simmer another 5 minutes.
• Stir in beans and pesto right before serving.  
• Top with parmesan cheese, if you please!

Spring-chilada Pie and Salad with Lime Cilantro Dressing

This week from the farmer's market I got turnips, arugula and a few different types of lettuce. I had been craving mexican food but felt as though I needed to use my veggies while they were still fresh. This meal may be kind of a contradiction because spring meals are light and enchiladas are not so much but, come on... you only live once.

Spring-chilada Pie

3 small beets, cubed

3-4 small turnips, cubed

1-2 red skin potato, cut into chunks

4-5 cloves garlic

2 T olive oil

1 t salt 

dash of cayenne

1 t cumin

1-2 c arugula

1 can black beans

8 oz shredded monteray jack cheese

corn tortillas (12-18 small tortillas)

enchilada sauce*

*Feel free to use your own recipe or look one up on line. I like to cheat and buy it in a can. I used 2 19 oz cans.

• Preheat oven to 450.
• Toss beets, turnips, potatoes and garlic with olive oil, salt, cayenne and cumin.
• Place veggies on a cookie sheet and roast for about 40 minutes.
• Reduce heat to 350.
• Coat the bottom of an oiled 13 x 9 pan with enchilada sauce.
• Arrange tortillas on  the bottom of the sauced pan. Top tortillas with a little more sauce.
• Place 1/2 of the roasted veggies evenly over tortillas. Follow with a layer of 1/2 of the arugula, then 1/2 can of beans then more sauce. 
• Repeat. Starting with layer of tortillas, then veggies, arugula, beans and sauce.
• End with another layer of tortillas, the rest of the sauce and top with cheese.
• Bake for 30 minutes.

Salad with Lime Cilantro Dressing

1 head of lettuce, whatever you want or whatever is in season.

1/2 avocado, cut in to chunks

3 green onions, sliced

grape tomatoes

Dressing:

juice of 1 lime

1/4 c apple cider vinegar

2-3 T flax oil

3 T cilantro

1 t salt

1/4 t pepper

2 t honey

• Place lettuce in a large bowl. Top with avocado, onion and tomato.
• In a food processor, blend dressing ingredients. 

Spaghetti with Roasted Veggies, Tomato Sauce and Lemon Cannellini Beansi

I'd like to entitle this one: "Coco's got her groove back". Lately nothing has sounded good and I have not been thrilled with anything that I've made. I was pretty thrilled with this. Herbs de provence is a mixture of herbs popular in the South of France. The mix includes savory, fennel, basil, thyme, rosemary and lavender.  , 

Tomato Sauce:

1 T olive oil 

1 onion, chopped

1 carrot, chopped     

1 28 oz can of tomatoes

1 small can tomato paste

1/2 c veggie stock

1/2 t salt

1/4 t pepper

1 1/2 t herbs de provence

Roasted Veggies:

1 eggplant, cubed

2 T salt

1 red bell pepper, coarsely chopped

1 bulb garlic, cloves peeled

1-2 T olive oil

1/2 t salt

1/4 t pepper

Beans

1 can cannellini beans

1/4 lemon, juiced

pinch of salt and pepper

1 T parsley, chopped

1/2 box of spaghetti

red pepper flakes to taste

shredded cheese (i.e. parmesan)

• Preheat oven to 450.
• Sprinkle 2 T salt onto chopped eggplant.
• Heat oil in a large pot then saute onion for a minute or two. Add carrot and cook until onion is tender.
• Add tomato and tomato paste, stock, salt, pepper and herbs de provence.  Simmer for about 45 minutes.
• After eggplant has sat for approximately 20 minutes, rise and pat dry. 
• In a large bowl, toss together eggplant, bell pepper, garlic, oil, salt and pepper. 
• Place veggies in a roasting pan and roast for 40-45 minutes or until eggplant is tender.
• In a small pot, heat beans and add lemon juice, salt, pepper and parsley.
• Meanwhile, boil salted water and cook spaghetti for 10 minutes or until tender.
• Arrange plate with spaghetti on the bottom, veggies, then beans and top with tomato sauce. 
• Serve topped with cheese and red pepper flakes.

Asparagus Mushroom Tempeh

I had this for breakfast this morning but it's a pretty versatile meal. I think it would make a good lunch or dinner as well. 

1 small onion, chopped

1 1/2 c sliced mushrooms

1 c asparagus, cut into 2 inch pieces

1 package of tempeh 

2 cloves garlic, minced

3 T braggs

salt and pepper

Swiss cheese, shredded

sour cream

sprouts (optional)

• In a skillet, saute onion and mushroom  over medium heat, until onion is translucent.
• Increase heat to medium-high and add garlic, asparagus and tempeh. Cook until asparagus is tender
• Add salt, pepper and braggs.
• Top with swiss cheese, a dollop of sour cream and sprouts (if desired).

Roasted Red Pepper Black Bean Hummus

We had a ton of friends and family over for Passover and I made this hummus and the ginger hummus. The ginger is good, but I think this one won the popularity contest by a nose.

1 red pepper, roasted, seeded and peeled

1 small onion

4 cloves garlic

1/4 c tahini

juice of 2 limes

1/4 c cilantro

2 T cumin

1/4-1/2 t cayenne

1 can black beans

1 can chick peas

salt and pepper

• Saute onion and garlic until onion is slightly tender.
• Combine all ingredients in a large food processor or blender (may have to do in batches or 1/2 recipe).
• Serve with chips, crackers, pita and/or veggies. 

Blueberry Pecan Salad

I asked my friend, Risa, if she had any ideas for a delicious summery salad.  She came up with this beauty. The spiciness of the radishes, sweetness of the blueberries and saltiness of the pecans is nothing short of heaven. 

1-2 heads of romaine lettuce, chopped into small pieces

1 1/2 c baby arugula

4-5 radishes, sliced

1/2 c pecans, toasted and salted

1/2 pint blueberries, washed

blue cheese (optional)

Dressing:

balsamic vinegar

olive oil

salt

pepper

• Toss together romaine,  arugula and radishes.
• Top with pecans, blueberries and blue cheese (if desired).
• When ready to serve, toss salad with oil, vinegar, salt and pepper to taste.

Gefilte Tofu

So, I'm not going to lie... I probably wouldn't make this for anything but Passover sedar. It is better than real gefilte fish, I'm sure, but the sauce is strangely gelatinous. I don't mean to scare anyone, I would make this again next year. 

Sauce:

1 quart water

3/4 c onion, chopped

1/2 c baby carrots

1/2 c celery

3/4 t salt

1/4 t pepper

1/2 t thyme

1 whole clove 

1 bay leaf

2 t agar powder

Gefilte Tofu:

1 c onion, chopped

1/2 c carrot, chopped

1 package of tofu, crumbled

3 T matzo meal

1 T egg replacer

3 T almonds, ground

1/4 c parsley, chopped

1/2 t salt

1/4 t pepper

• To make the sauce: Saute onion in a little oil for a couple minutes then carrots and celery, cook another 2 minutes. 
• Add water, salt, pepper, thyme, clove and bay leaf then simmer for about 30-45 minutes.
• Add agar powder to stock stir and cook for another few minutes (sauce will thicken when removed from heat).
• Preheat oven to 375.
• To make the gefilte tofu: blend onion, carrot and tofu in a food processor until smooth, then transfer to a mixing bowl.
• MIx in matzo, egg replacer, almonds, parsley, salt and pepper.
• Form mixture into balls. The size is up to you. I made them smallish (about 2 inches in diameter) but traditionally I think the balls are huge and disgusting,... use your own judgement.
• *Rolling the balls is a little easier if you have oil on your hands so the mixture doesn't stick.
• Bake the gefilte tofu for about 40 minutes.
• Transfer balls to a serving dish and pour sauce on top. Make sure the sauce is hot, it will turn into a frightening gelatinous blob as it reaches room temperature.
• Enjoy!

Summer Salsa

A couple of days ago the weather was absolutely beautiful. The warmth and sunniness inspired a meal of springy and summery dishes. All of the food was delicious, but this salsa stole the show, in my opinion. If you're worried about the avocado turning brown, you can always add it right before serving, but if you use fresh limes the problem should be pretty well avoided.

4 -6  tomatoes, diced

1 small red onion, diced

1 jalapeno, minced

1 avocado, cut into chunks

1 pablano pepper

1/4 c cilantro

1 clove garlic, minced

juice of 1-2 limes

2 t red wine vinegar

salt and pepper

• Roast  and peel pablano. Once cooled, seed and chop the pepper.
• mix all ingredients together and chill. 
• Serve with chips, on top of salad, or whatever.

Mango-Ginger Nori Rolls

Some fellow Michiganders had a euchre party last weekend.  At this euchre party we ate sushi, therefore donning the party a sush-ucher party. I usually cut up a bunch of veggies and make rolls of different combinations. This time I tried a sweet roll that had fresh mango slices and crystallized ginger. They were a hit but I would suggest a variety of veggie rolls as well. Other rolls I made had roasted beets, avocado, alfalfa sprouts and green onion. Sushi rules! Get creative, the possibilities are endless.

1 c sushi rice or short grain brown rice

2 c water

juice of 1 to 1/2 lime OR

1-2 T apple cider vinegar

1-2 T maple syrup

1-2 T toasted sesame seeds

mango

crystallized ginger

nori sheets

sushi mat

• Prepare rice and add lime juice or vinegar, syrup and sesame seeds.
• I am not going to try to explain how to roll sushi, sorry. If you don't know how, I think it would be easiest to watch a video on youtube. 
• These were good all on their own, but that's not to say you can't try them with the traditional soy sauce, wasabi, etc.

Sweets, Kale, Kidney and Coconut Soup

Today was cold and crappy. When I came home from work I was crabby, tired and hungry. I was more tired than hungry, so the nap won on my list of priorities. When I woke up I was starving, nothing sounded good and I hadn't been to the grocery store. I gathered what veggies I could find in the fridge and cans in the cupboard and came up with this magic soup. I hope that this soup cheers you up as much as it did me!

1 onion, chopped

2-4 cloves garlic, minced

1 carrot, sliced

1-2 sweet potatoes, halved and sliced

1/2 bunch of kale, torn

1 can kidney beans

1 can coconut milk

3-4 c vegetable broth

1 t garlic-chili paste

1 T fresh ginger, grated

salt and pepper

2-3 T fresh basil, torn

• In a large pot, saute onion and garlic until tender.
• Add sweet potatoes and carrot. Cook for a few more minutes.
• Add coconut milk, broth, garlic-chili paste, ginger, salt and pepper. Bring to a boil and simmer until potatoes and kale are just tender.
• Add kidney beans and simmer for a few more minutes. 
• Remove from heat and toss in basil.

Roasted Veggies

I was going to Lynn and Dave's to watch Rock of Love Tour Bus (what? it's a good show) and was pretty excited about the concoction I had created. Basically, what I did was chop all of the vegetables I had in the house and roast them together. I love eggplant and I love beets, together they are no less lovable. I decided to transport the veggies in my previously beloved bake and take. On my way into their house the top broke on my bake and take and the majority of the meal ended up in Lynn and Dave's front yard. We each ended up having about a tablespoon of the roasted veggies  each. I thoroughly enjoyed my tablespoon.

1 medium eggplant, cubed

1 red pepper, chopped

1-2 sweet potatoes, cubed

1-2 beets, cubed

1 large onion, chopped

6 cloves garlic, roughly chopped or whole

4 T olive oil, or enough to lightly coat veggies

1 t thyme

salt and pepper to taste

• Preheat oven to 425.
• Salt eggplant and let sit for about 20 minutes. Rinse and pat dry.
• Toss all veggies together with oil, thyme, salt and pepper.
• Spread evenly on cookie sheet or in 9 x 13 baking dish.
• Bake for 40-50 minutes. Stir half way though, if needed. 

Not Quite Taboulleh

This salad was pleasing to the palate as well as to the eye. It was bursting with both color and flavor. It was healthy and handsome. Umm... what other cheesy sayings can I come up with? 

Seriously, folks... I cooked the millet and quinoa together, 1/2 c grains to 1 c water for about 30 minutes. This is somewhat reminiscent of tabbouleh. If you have some fresh mint growing around your house, toss it in. Along with any other veggies you feel like. 

1 c cooked millet and quinoa

1 c parsley, chopped

1/2 c cilantro, chopped

1/2 c purple cabbage

1 carrot, diced

1/2 - 1/4 small red onion, diced

1-2 stalks celery, diced

1/2 red pepper, diced

1 c chick peas

juice of 1 lemon

1-2 T flax oil

salt and pepper

cayenne

• Mix all of the ingredients together in a large bowl and chill.

*This was really good with a yogurt version of the famous lemon tahini ginger sauce:

1/4 c tahini

3 T braggs

juice of 1 lemon

1 T ginger, grated

1 t garlic chili paste

1/4 c (or more) plain yogurt

Tempeh Hash

I am attempting to cut down on processed soy products and tofu. Soy is difficult for a lot of people to digest... I'm starting to suspect, myself included. Because tempeh is fermented and uses the whole soy bean, it is more easily digested than tofu as well as higher in protein, dietary fiber and vitamins.  

This recipe is this morning's experiment with tempeh. It was pretty good. I wasn't feeling terribly creative, so I didn't go crazy with seasoning it, I just kept it simple.  

1 small onion, sliced

1 package of tempeh, crumbled

1 c kale, torn

4 small potatoes, chopped

2 cloves garlic, minced 

1 carrot, shredded

3 T braggs

salt and pepper

hot sauce 

• In a large pot, steam potatoes until almost done.
• In a cast iron skillet, saute onion until almost translucent. 
• Add tempeh, garlic, kale and potatoes then cook until kale is wilted, stirring occasionally.
• Season with braggs, salt and pepper and top with hot sauce if you wish.

Broccili Surprise Tofu Scramble

Although this dish is free of cabbage or potatoes, I thought this predominantly green meal was well suited for St. Patrick's Day.

This is a pretty simple tofu scramble, but the sunflower seeds and avocado give it a little something special. Top 'o the mornin' to you!

1/2 onion, chopped

1 head of broccoli, chopped

1 package extra firm tofu, crumbled

2 T fresh basil

1/4 c parsley, chopped

salt and pepper

 4 T toasted sunflower seeds

2 T bragg's liquid aminos

avocado

hot sauce (I like srirotcha or valentina's)

• Saute onion in cast iron skillet, until tender.
• Add broccoli, cook another minute or two, then add tofu and salt and pepper.
• Continue to cook until tofu starts to brown. Then add basil and parsley and bragg's.  Cook another minute or two.
• Turn heat off and sprinkle with sunflower seeds. 
• Top each serving with avocado slices or chunks and hot sauce.

Banana Cornbread with Jalapenos

I went out on a limb with this one and I would say it was well worth the risk.  Erin was a little skeptical but claimed it a success upon tasting. I would for sure make this again.

  

3/4 c cornmeal

3/4 c spelt flour

1 t baking powder

1/2 t baking soda

1/4 t salt

1 banana, mashed

1/4 -1/2 c milk (cow's, soy, rice, oat, almond...)

1-2 T honey

1 T oil

1/2 t apple cider vinegar

1 c corn

1 jalapeno, diced

• Preheat oven to 350.
• In a small bowl, sift together cornmeal, flour, baking powder, baking soda, and salt.
• In a large bowl, mix together banana, milk, honey, oil and vinegar.
• Stir in corn and jalapeno.
• Bake for 30-40 minutes.

Black-eyed Peas and Collards with Chorizo

I was really touching my freshly grown southern roots today. One thing that I have discovered living in North Carolina is that black eyed peas are not just for New Year's Day. Who knew? This meal was quick, easy and delicious.  It was great with the banana cornbread.

1 onion, sliced

6 oz soy chorizo (available at Trader Joe's)

2 c black eyed peas

1 bunch of collard greens, torn or chopped

2 t apple cider vinegar

salt and pepper to taste

• Saute onion in a skillet, over medium-high heat. Add chorizo and cook until it starts to brown.
• Add black eyed peas and reduce heat.
• Meanwhile, steam greens in a large pot with a little bit of water and the vinegar. Cook until tender and not bitter. 
• Combine greens with chorizo mixture and season with salt and pepper.

Ginger Hummus

I am pretty pleased with myself on this one. Erin's obsession with the lemon-ginger-tahini sauce got me to thinking... "what would happen if I turned that into hummus?" I think it's delicious, but don't take my word. Find out for yourself and let me know what you think because I've been in a weird food mood today. I also made banana cornbread with jalapenos. I'm not sure how that one turned out yet. 

1 onion, chopped

2-3 cloves garlic, chopped

1 can chickpeas 

2 T tahini

2 T braggs

juice from 1 lemon

1 t garlic chili paste

1 T fresh ginger root, grated

salt and pepper to taste

• Saute onion and garlic until soft.
• In a blender or food processor, combine all ingredients.
• Blend until smooth, creamy and delicious.

Roasted Eggplant Salsa

I did not make this recipe up, but I can't remember where I found it. This has been a favorite of mine for years. Simple to make as well as simple to eat. It's always a crowd pleaser... unless your crowd includes eggplant haters.

3 small eggplant, chopped 

1 medium onion, chopped

1 red pepper, chopped

olive oil

1/4 c black olives, pitted

1 t capers

1 clove garlic

1 T balsamic vinegar

2 t fresh basil, chopped

1 T olive oil

salt and pepper to taste

• Preheat oven to 400.
• Salt eggplant and let stand for 30 minutes. Rinse and pat dry.
• Toss eggplant, peppers and onion together with salt and pepper and enough olive oil to coat veggies.
• Roast for 30-40 minutes or until eggplant is tender.
• In a food processor, puree olives, capers, garlic, vinegar, basil, oil, and salt and pepper.
• Pour sauce over veggies and serve warm or chilled with crackers, chips or baguettes 

Tex-Mex Skillet

This is yet another Sunday brunch success. I had not had the soy chorizo before and was pleasantly surprised.

2 T butter

2 large potatoes, diced

1 small onion, chopped

2-3 cloves garlic, minced

1 bell pepper (red, green, yellow, orange... whatever), diced

6 oz soy chorizo (available at Trader Joe's)

3 eggs, beaten

1/4 c cheese

2 green onions, sliced

salt and pepper

valentina's hot sauce

cilantro

plain yogurt or sour cream (optional)

• In a cast iron skillet, melt butter over medium heat.
• Add potatoes and fry for 5 minutes, stirring occasionally.
• Add onion, garlic, peppers, chorizo and salt and pepper, cook 5-10 minutes, until potatoes are tender and chorizo is browned.
• Pour eggs over top and stir gently. 
• Sprinkle cheese and green onion on top, then cook until eggs are set.
• Top with valentina's, cilantro and yogurt/sour cream.

Veggie Quiche with Potato Crust

I'm not gonna lie... I love potatoes. I really like this dish not only because it includes one of the most divine vegetable ever created, but because it isn't a heavy quiche with lots of cream. Delicious and nutritious... two of my favorite qualities in a meal. 

Crust:

4 small-medium potatoes, grated

1 small onion, chopped small

1 egg

1/4 c flour (I'm into spelt right now)

1/8-1/4 c parmesan, shredded

salt and pepper

pinch of cayenne

Filling:

3 eggs

1/4 c cottage cheese

1 c broccoli, chopped

1/2 c spinach, chopped

1 portobello, chopped

1 clove garlic, minced

1/4 t thyme

salt, or season salt

pepper

1/4 c parmesan, shredded

• Preheat oven to 400.
• Mix crust ingredients together and press into an oiled pie pan.  Bake crust for 20 min.
• Reduce oven heat to 350.
• Mix all the filling ingredients, except for cheese and pour into pie crust.
• Bake for 30 min then top with cheese.
• Bake another 5-10 minutes, until cheese is melted and egg is set.

Picnic Party Potato Salad

One beautiful, sunny (not to mention cool and windy) Thursday morning, my friend Carmen called and invited me to go hiking at Hanging Rock. I had just gotten a bunch of potatoes from a friend so I whipped together this recipe. It was quite yummy, but I think it would be more appropriate for a warm, sunny day.

4-5 medium potatoes, chopped into large cubes

1/4 red onion, diced

5-6 radishes, quartered and sliced

1 large carrot, chopped

1/4 c cilantro

1/2 c green peas

2 T capers

2 eggs, hard boiled and chopped

Dressing:

1/2 c yogurt

2-3 T dijon mustard

2-3 T apple cider vinegar

1 t honey

salt and pepper

• In a large bowl, mix together potatoes, onion, radishes, carrot, cilantro, peas, capers and eggs.
• In a small bowl, whisk together dressing ingredients. 
• Pour dressing over salad and chill. 

VeggieBalls!

My co worker, Kevin, gave me this recipe (I slightly modified) ages ago. It took me about a year to actually make these, only because I had no idea that they would be the most delicious balls in the universe. Do not wait a year to make these balls, do not wait a day. They totally rule and you will be lavished with praise if you bring them to any get together. 

1 can lima beans, drained and mashed

1/2 onion, diced small

1/2 c parmasan cheese 

1-2 T cumin

2 t srirocha chili sauce

1 carrot, shredded

1/4 c parsley or cilantro, chopped 

1 egg, beaten

1/4 - 1/2 c bread crumbs

salt, to taste

1/4 c bread crumbs

1/4 c nutritional yeast

cayenne

garlic powder

• Preheat oven to 400.
• In a large bowl, mix together all but the last 4 ingredients.
• In a shallow bowl, mix the last 4 ingredients.
• Form the veggie mix into balls and roll in bread crumb mix.
• Bake for 20-30 minutes. 

Bok Choy and Tofu with Lemon Tahini Sauce

This meal was born of what happened to be in the fridge at the time. 
I wasn't expecting it to be mind blowing... boy, was I wrong. 
My roommate, Erin, proclaimed that we must eat this meal at least every other day and I was instructed to make a bucket of the tahini sauce, pronto!

1 package tofu, cubed

1/4 - 1/2 c nutritional yeast

1/2 T garlic powder

1/4 t cayenne

1/4 c vegetable oil

1 onion, sliced

1 head bok choy, chopped

2 cloves garlic

1 large carrot, grated

salt and pepper

Sauce:

1/4 c tahini

juice from 1 lemon

1/2 c braggs liquid aminos

1 T fresh ginger, grated

1 1/2 t garlic chili paste

• Mix together nutritional yeast, garlic powder and cayenne. Add tofu. Coat well.
• Heat oil in frying pan and add tofu. Cook until browned on all sides.
• Remove tofu from pan and place on paper towels to drain. Add salt to taste.
• Saute onion and garlic until onion is translucent. 
• Add bok choy and a little water, if needed. Simmer for 5-10 min, or until slightly tender.
• Remove from heat and add carrot. 
• Whisk together sauce ingredients.
• Pour sauce over veggies then return to heat for 2-3 min. 
• Serve over rice and top with tofu. Then, put it in your face.