Method:

• Put a large pot of salted water on to boil
• Slice the tofu in 1/2 X 1″ pieces
• Let tofu sit for a few minutes
• Heat the oil on medium/high in a heavy non stick or well cured cast iron pan
• Optional: add 1 Tbsp minced garlic or half an onion, chopped, to the oil
• Add the tofu, fry 5 minutes each side, turning with a spatula (that’s the fun part)
• Prep the veggies and place in a steamer basket over boiling water
• Cover & steam for 5 – 10 minutes, until just tender
• Add the pasta to the boiling water, bring back to boil, stirring, reduce heat, cover and simmer 7 minutes, or until al dente
• Drain the pasta, add a little olive oil, sauce or pesto if you want, and/or fresh or dried herbs like basil, oregano, marjoram, thyme
• Add the veggies & tofu, and mix gently
• Serve hot sprinkled with Parmesan or mozzarella cheese, or fresh basil

Cut off tops of peppers and remove and discard seeds.
Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese.
Stuff peppers and place in a round microwave casserole. Put extra filling around peppers.
Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve.

• 3 1/2 tablespoons red or barley misu
• 3 honey teaspoons 
• 7 ounce deep-fried tofu, cut into 1/2- inch strips
• 1 1/2 teaspoons minced garlic
• 1 large onion, thinly sliced
• 1/2 cup stock or water
• 2 teaspoons sake or white wine
• 2 tablespoon oil
• 5 green peppers, cut lengthwise into sixths

Method:

Combine the first five ingredients in a saucepan and bring to a boil. Cover and simmer for 5 minutes, then remove from heat. Heat a skillet and coat with the oil. Add garlic and sauté for 30 seconds.

Increase heat to high, add green peppers and onion, and sauté for 3 minutes more. Add deep-fried tofu and any remaining cooking broth, then cook, stirring constantly, for 1 minute.

Method:

• Cut the pumpkin with skin into long slices.
• Put in hot water for 10 minutes.
• Put in a strainer to drain the water and cool.
• Mix all the ingredients with oil and rub on the pumpkin pieces.
• Put in a clean jar and leave in a warm place for 3 days and shake it once daily until tender.
• Serve after 4 days.

I found this yummy and healthy recipe for Tahini Cucumber Boats.
Tahini is VERY healthy just dont over do it as it can be fattening

http://www.crunchylettuce.com/2010/04/21/creamy-tahini-cucumber-boats/

enjoy!

• 1 cup dry quinoa
• 2 tablespoons fruity extra virgin olive oil
• Juice from 2 limes
• 2-3 fresh mint sprigs, leaves removed and chopped
• 2 tablespoons chopped fresh cilantro leaves or parsley
• Sea salt and fresh ground pepper, to taste
• A handful of sweet and ripe cherry or grape tomatoes, quartered
• 2 tablespoons diced red onion- or use 2 chopped scallions
• 1 garlic clove, minced

Method:

• First, rinse the quinoa . Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed.
• Pour the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.
• Taste and adjust seasonings.

Cover and chill- the longer, the better.

Ingredients

1. 2 bunches spinach, rinsed and torn
2. 4 cups strawberries sliced
3. 1/2 cup vegetable oil
4. 1/4 cup white wine vinegar
5. 1/2 cup brown sugar
6. 1/4 teaspoon paprika
7. 2 tablespoons sesame seeds
8. 1 tablespoon poppy seeds

this is a nice comment with a recipe I recieved from dangermencooking2.wordpress.com :

Here is one of my favorite recipes for Lent. You can find it on my blog.

This is an Orthodox Lent compliant curry. It is rich and spicy, but not hot! It is best served over white or jasmine rice. Margarine is optional.

Ingredients:

* 2 1/2 cups vegetable broth
* Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
* One 10 ounce can Rotel original tomatoes with chiles
* 1/2 cup crushed tomatoes
* 6 baby (new) red potatoes (about 12 ounces), quartered
* 1 medium onion, diced (about 1 cup)
* 1 Tbsp margarine
* 2 teaspoons minced ginger
* 1-2 teaspoons salt
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon cayenne pepper

Method:

1 In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, margarine, ginger, 1 teaspoon of salt, cumin, coriander, and cayenne. Stir to mix and cover the potatoes in the liquid.

2 Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over white or jasmine rice.

Serves 6.

( MWP5SSRKFDGR )

2 1/2 cups sprouted garbanzo beans (chickpeas)
4 large eggs
1/2 teaspoon fine-grain salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup sprouts, chopped (try broccoli or alfalfa sprouts – optional)
1 cup toasted bread crumbs
1 tablespoon extra-virgin olive oil

Method:

• Steam garbanzos/chickpeas until just tender, about 10 minutes and combine the eggs, and salt in a food processor.
• Puree until the mixture is the consistency of a very thick, slightly chunky hummus.
• Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture.
• At this point, you should have a moist mixture that you can easily form into twelve 1 1/2 -inch-thick patties. I prefer on the moist side here, because it makes for a nicely textured burger.
• You can add more bread crumbs a bit at a time to firm up the dough if need be.
• Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7  minutes, until the bottoms begin to brown. Turn up the heat if there is no browning.
• Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Enjoy immediately!

Method:
Heat oil in large skillet or wok over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 or 3 minutes or until vegetables are crisp-tender. Add tomato, salt and pepper; cook until thoroughly heated.
To serve, place 1/2 cup of the vegetable mixture in center of each warmed tortilla with desired toppings. Fold or roll up.