Thursday, December 31, 2009

Tonight's Gonna Be A...

For New Year's Eve I only watched Black Eyed Peas on the tube; didn't actually make them. But I did make a red cabbage and tofu dish, this time using an extra-firm “pre-cubed” tofu that turned out fairly easy to brown. Instead of rice or quinoa, it was spaghetti squash to make the foundation. Spaghetti squash may take up to an hour to cook depending on its size so prepare accordingly; maybe wait until the last minute to stir-fry everything else.

Red Cabbage Stir-Fry

½ large head of red cabbage, chopped
1 onion, chopped fine
1 tablespoon minced onion
2 cloves garlic, sliced thin
½ green pepper, chopped
1 or 2 broccoli crowns chopped
½ large red or white potato cut into ½” x 1/2” cubes
1 large spaghetti squash, halved

½ tspn total celery seed
½ teaspoon oregano
½ teaspoon basil
2 teaspoons total grated ginger
black pepper to taste
soy sauce or Bragg's aminos
juice of ½ lime
5 teaspoons total of brown sugar
2 tablespoons vegan butter
3 tablespoons oil

After washing the squash and cutting it in half, scoop out the seeds (& discard the “guts”) and set aside for toasting later if desired. Line the core of the squash halves with vegan butter and 1 teaspoon each of brown sugar, and a dash of salt to each, along with cracked black pepper to taste. Cover just the ends with aluminum foil and place upright in a preheated 375degF oven; it may be advisable to use a drip pan of sorts. Allow to bake for an hour, checking midway and basting the core a bit with the melted butter. Check with a knife inserted into the fleshy sides; once it starts to soften all the way through it is getting close.

When there is about 10-15 minutes left on the squash, heat two pans; one large and one just big enough for the tofu, and add 2 tblspn + 1 tblspn oil to each, respectively. Add the cubed tofu to the smaller one, and turn frequently. Once browning begins, add 1 tablespoon Braggs, + 1 teaspoon brown sugar, 1 teaspoon grated ginger, and 1/3 of the lime juice. Turn down the heat and start on the veggies.

In the larger pan, saute the onions and potatoes; once onions are very translucent (because the rest of the veggies won't take as long) add the red cabbage, green pep, and broccoli; stir frequently, and then add the remaining spices, lime juice, and another tablespoon of Bragg's. Once the green pep and broccoli start to change color, and you are satisfied with their “doneness,” it is time to serve up.

Plate a generous helping of spaghetti squash, then the veg, then the tofu on top. Serve with cilantro and a lime wedge.

Resolutions anyone?

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