My newest dishes....thanks to my teachers Masako & Lin

Fresh Wrap with Cilantro,
Avocado, Sprouts, Julienned Carrots & Cole Slaw,
Kale Dip (see below), Lettuce, Toffuti Sour Cream.

Lightly fried tofu
(marinade - Namo Shoyu, Ginger & Basil for 1 hour)
served on bed of steamed Bok Choy
Potato / Squash Soup

Kale (or Chard) Dip:
1/2 bunch washed kale or chard leaf, stems removed, 4 slices fresh ginger, 1/4 cup each sunflower & pumpkin seeds (soak first for 2 hours), 1/2 cup olive oil, handful black olives, 1 T Namo Shoyu, 1 T sundried tomatoes. In food processor, process contents for a few seconds.

** If using kale, taste will be much stronger than with chard.**
(I have used both and prefer the more delicate chard!)

Tofu and Dip

I recently purchased a used copy of The Vegetarian Way - Total Health for You and Your Family (Virginia Messina and Mark Messina).

What a fantastic resource and cook book! If I was just starting to investigate "vegetarianism" this is one of the books I would recommend. I really enjoy reading about the science of food and this book devotes a good 80% to that very subject. The authors know of what they write - Virginia is a registered dietitian, with a MA in public health nutrition, and Mark holds a PhD in nutrition. Topics cover a wide range, from the obvious: getting started, making the transition, stocking the pantry, meal planning, etc. to pregnancy, breast feeding, the older vegetarian, children, the athlete, the teenager. Other chapters cover traveling and weight control (a perennial favourite in our culture!) The book is divided into 5 parts with a total of 24 chapters. Recipes are at the very end - a nice, varied selection - vegan, quick to prepare and so far, absolutely delicious!

This evening I prepared the Tofu with Spicy Peanut Sauce - I was very pleased with the results (a tangy alternative to ketchup).

Here are the ingredients:

• 2 lbs firm tofu
• 3 tbsp vegetable oil
• 5 tbsp smooth peanut butter
• 3 tbsp brown sugar
• 4 tbsp tamari
• 1 tsp cayenne pepper
• 1 tsp minced garlic
• 1 to 2 tbsp water

Cut the tofu into pieces and brush each piece, lightly, with oil. Spread in 1 layer on a cookie sheet and place under the broiler. Broil on both sides for about 10 minutes until crispy and golden brown.

In a bowl, mix all other ingredients, less the water. Then add just enough water to give the sauce a creamy consistence. Use as a sauce or dip for the fried tofu.

Avocado Butter

My teacher, Sr. Tinh Quang, sent me this recipe which I have just tried for the first time. While in Viet Nam, she says this spread is often used instead of butter. In the temples, the garlic/onion powder is omitted. I only had garlic powder (at least I think it was garlic powder) which is the only seasoning I used - completely omitting the salt and onion powder. Also, as avocados are not the cheapest produce to buy, especially in this neck of the woods, I found a package of 5 on the discount shelves (they had reached their peak, so it was make the "butter" tonight not tomorrow.) To make just a small tub you will need the following ingredients:

• 3/4 cups mashed avocado
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder

Blend all ingredients till smooth. Keep refrigerated.

DELICIOUS RIGHT OFF THE SPOON!!!