Ingredients (use vegan versions):

• 1 medium jar of sauerkraut
• 1 block of firm smoked tofu
• vegetable stock
• peppercorns
• 3 bay leaves
• mixed herbs
• seasoning

Directions:

Wash and drain the sauerkraut to taste (it is
pickled in jars so wash out the sourness to your
individual taste). Place in a large saucepan
with the vegetable stock, peppercorns, herbs, and
bay leaves and bring to the boil. Reduce heat
and simmer for 30 mins. Meanwhile, slice the
tofu into bite sized cubes and fry in olive oil
until browned. Add to the sauerkraut casserole
and simmer for a further 15 mins. Season and
serve hot with crusty vegan bread and boiled potatoes.
Don’t forget to remove the bay leaves!

Serves: 2

Preparation time: 45 mins

Ingredients (use vegan versions):

• 8 poblano chiles (canned green chiles okay)
• 1 pound firm tofu
• 1 cup white flour
• 3/4 cup unsweetened vegan soymilk
• salt and pepper
• vegetable oil
• 2 cups tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• 1 small onion, diced
• chili powder, to taste (optional)

Directions:

This is a modification of my grandmother’s
traditional chile rellenos recipe. Note that the
traditional recipe calls for beaten egg whites
instead of the flour/soymilk batter and cheese
instead of tofu. The recipe sounds a lot more
complicated than it actually is!

Roast chiles* until skin begins to blister on all
sides (this will require turning the chiles).
You can do this over an open flame or on a cast-
iron skillet. (I prefer to use a comal – a flat
cast-iron skillet.) Set chiles aside to cool.

In a small pan, simmer diced onion, cumin, salt
and pepper in olive oil until the onions become
translucent. (You can also add chili powder if
you prefer.) Add tomato sauce. Simmer, stirring
occasionally, for at least 20 minutes, but
preferably longer.

In a small mixing bowl, whisk flour, soymilk, and
pinch of salt. The batter should be thick, but
not so thick that you can’t move a whisk through
it easily. (You might have to adjust the
flour/soy milk ratio accordingly.) Set aside.

Slice tofu into 3/8″ slices.

Peel the cooled chiles.* The skin should pull
off easily. (Don’t worry, the chiles aren’t hot;
you’ll be able to touch your contact lenses and
eyes without any irritation.) Using a small
knife, core the chiles, seeds and all, by slicing
off the stem side.

Stuff the chiles with one slice of tofu, dip in
batter, and fry in vegetable oil until each side
is golden. Set on dry paper towels to drain
excess oil.

Serve the chile rellenos with a dollop of the
tomato sauce and enjoy!

* If using canned chiles, skip this step.

Serves: 4

Preparation time: 30-45 minutes

Ingredients (use vegan versions):

• 1 container of Regular (extra-firm) tofu
• 2 tablespoon sesame seed oil
• 1 bunch chopped green onions
• pinch of salt
• pinch of pepper to taste
• 3+ teaspoon soy sauce
• 1 small bunch of romaine lettuce
• 1 teaspoon fresh garlic

Directions:

This is not really a salad in Asia, just a regular dish.
First take out chunk of tofu that is in the container and
cut into slices about a 1/3 inch thick. The slices will
thin up as they fry. When all the tofu is sliced, heat up
all of the sesame seed oil in a large frying pan or wok. When
heated, fry the tofu until barely gold brown. When finished
frying, mix well with 1 tsp. or more (preferred) amount of
soy sauce. Save some sauce for the topped dressing. Place
tofu in a mixing bowl. Meanwhile, to make the dressing, in
a separate mixing bowl, take 1-2 slices of the already
fried tofu and blend, until almost finely chopped. Put in
small mixing bowl, with it add the rest of the soy sauce,
then garlic, pinch of salt and pepper, and then the green
onions, and a tad bit of sesame seed oil, barely one tsp.
Wisk well, until blended well. Mix the fried tofu up with
TORN Romaine lettuce. When all mixed mix dressing in all of
the tofu! ENJOY! This IS my favorite food and I weigh 100
lbs and I am only 20. I am very happy with my weight and I
am part Korean. Well, thanx for ur time! enjoy this famous
antique recipe in my recipe book!

Serves: 2-3

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 2 vegan pita breads
• olive oil
• black olives, sliced and pitted
• fresh dill, chopped
• tomatoes, sliced
• freshly ground black pepper

Directions:

Set oven to broil. On vegan pita breads, cover base with
tomatoes, sprinkle with olives and dill to taste, drizzle
with olive oil and sprinkle with pepper. Place in oven on
broil for 5 minutes or less, until brown around the edges.

Serves: 1

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 3 medium heads of broccoli
• 1 heads of garlic
• 1 vegetarian vegetable stock cube
• 1/2 cup of soy sauce
• 1 teaspoon powdered ginger
• 1 teaspoons of red pepper flakes
• 4 tablespoons of sweetner
• 1 tablespoon of cornstarch
• 1 1/2 cups uncooked white rice

Directions:

Please note that measurements are approximate.

First boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Meanwhile wash the broccoli and chop into bite size pieces, including the stalk. Mince the garlic and set aside. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve and add the garlic, soy sauce, ginger, red pepper flakes and sweetner. Dissolve the cornstarch in 2 tablespoons of cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker. Place rice in bowls and top with broccoli and garlic sauce mixture. Enjoy!

Serves: 4

Preparation time: 30 minutes