Yin and Yang Salad with Peanut Sesame Dressing

Yin and Yang Salad with Peanut-Sesame Dressing

By author Barbara J Mathison, CHC; Source: Adapted from VegNews Magazine. Recipe developed by Chef Ann Gentry
"The name of this salad is an homage to the ancient Chinese philosophy that all things in the universe contain elements of both yin and yang. Within each is the seed of the other, and when yin and yang work in harmony, all is good in the world. All is good in this salad, too. The crunchiness of the vegetables is the perfect counterpoint to the rich and creamy peanut dressing." Chef Gentry

Ingredients

  • 4 cups shredded napa cabbage
  • 3 cups shredded red cabbage
  • 2 carrots (peeled and julienned)
  • 2 & 1/2 " piece daikon radish (peeled and julieened)
  • 10 green onions ((white and green parts), julienned)
  • 1 cup Peanut-Sesame Dressing
  • 4 cups Tofu (1/2 inch cubes chilled Gingered)
  • 2 tablespoons sesame seeds (toasted)
  • 2/3 cups creamy peanut butter
  • 1/3 cup brown rice vinegar
  • 1/4 cup maple syrup
  • 3 tablespoons water
  • 2 tablespoons tamari, wheat free, low sodium
  • 1 tablespoon fresh ginger (minced peeled)
  • 2 cloves garlic
  • 1 & 1/2 teaspoon tahini (mixed with a little water)
  • 1 cup lightly packed fresh cilantro leaves
  • 2 packets extra-firm tofu (12 ounce containers-water-packed)
  • 2/3 cups Tamari (low sodium-gluten free)
  • 1/4 cup brown rice vinegar
  • 1/4 cup toasted sesame oil or tahini (mixed with a little water)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon fresh ginger (minced peeled)
  • 1 tablespoon water

Optional

  • 1/4 teaspoon crushed red pepper flakes

Directions

Salad
Toss the cabbages, carrots, radish, and green onion in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange tofu around the salad. Sprinkle with sesame seeds and serve.
Peanut-Sesame Dressing
If you'd like a spicier dressing, just add more crushed red pepper flakes. This thickens up once it's refrigerated, so you can either add a little water to thin it or leave it thick to use as a sauce on grains and other cooked dishes.
Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, tahini/water, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped.
The dressing will keep for 2 days covered and refrigerated.
Gingered Tofu Procedure
Drain the tofu. Cut into 1-inch-wide strips. Place in thick dish towels, fold over and over until all pieces are surrounded in the layers of the cloths. Place a heavy object on the to and leave for 15-20 minutes.
Whisk the Tamari, vinegar, tahini/water. garlic, ginger and water in a bowl to blend. Pour half of the marinade into a container. Pour the remaining marinade over the tofu pieces. Cover and refrigerate at least 4 hours and up to 1 day. Turning occasionally.
Preheat the oven to 400 degrees. Drain the tofu and place it on the prepared baking sheets. Bake for 10 minutes on each side, or until golden brown and heated through. Serve warm, cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.
Gingered Tofu Procedure
This basic tofu recipe is versatile and easy to make. It's important to drain the liquid from the tofu and dry before marinating, so give yourself enough time to properly prepare. Once the tofu is baked, serve it as "steaks" or cut into any desired shape--triangles for dipping, rectangles for sandwiches and entrees, or bite-size square for salads
NOTE from Barbara: Cut tofu into 1/2 inch cubes before marinating (absorbs more flavor).
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Yes You Can Black Bean Chili

Yes You Can Black Bean Chili

Serves 4
By author Barbara J Mathison, CHC; (seen on New You Show Channel 22, St George or www.southernutahlive.com New You Episode 6) Source: Physicians Committee for Responsible Medicine (PCRM.org)
No Meat? No problem! This has all the taste of a hearty chili and the convenience of a three-ingredient dish without any greasy pans to clean. Nutrition Facts Nutrition (per serving): 243 calories, 1.3g total fat, 244mg sodium, 49g carbohydrates, 15.8g fiber, 5.6g sugar, 13.1g protein. Tips Gourmet Touch: Add a couple of seasonings to really spice up your chili. You can make your own seasoning by combining: 1 Tbls chili powder 2 tsp cumin powder 1 tsp minced onion or powder 1/4 tsp minced garlic or powder Some other good additions are 1/2 tsp smoked paprika and 1/2 tsp cinnamon. Get creative!

Ingredients

  • 25oz can low-sodium black beans (drained, liquid reserved (or 3 1/2 to 4 cups pre-cooked black beans))
  • 16oz jar or container low-sodium salsa ( 1 & 2/3 to 2 cups)
  • 8oz frozen corn (1 2/3 to 2 cups)
  • 1 to 3 cup Vegetable Broth low sodium

Optional

  • Freshly squeezed lime juice (to taste)
  • Fresh cilantro (to taste)
  • Hot sauce (to taste)

Directions

Mix beans, corn, and salsa in a 5-quart pot. Add the reserved liquid or vegetable broth to reach desired consistency. The more liquid, the “soupier” the chile will become. Cook over medium heat for 20 minutes. Add optional toppings just before serving.
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Wild Rice Stuffing with Peppers

Wild Rice Stuffing with Peppers

Serves 12
By author Barbara J Mathison, CHC;
Oven Temperature: 350°F

Ingredients

  • 1 cup Organic Harvest Medley (from Costco) or wild rice mix
  • 1/2 cup brown rice
  • 3 cups water
  • 3 tablespoons Non-Chicken Seasoning
  • 1 cup green onion chopped or red onions
  • 8oz package of mushrooms, (sliced or 2 large Portabella mushrooms, degilled)
  • 1 & 1/2 cup celery (chopped (4 large stalks))
  • 1 & 1/2 cup carrots (chopped (5 medium carrots))
  • 2 to 3 cloves garlic (minced)
  • 2 teaspoons dried thyme
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1/2 cup pecans (chopped)
  • 1/3 cup parsley (chopped or dried)
  • Tamari, wheat free, low sodium (to taste)
  • salt and pepper (to taste)
  • 2 to 3 Large peppers (green, red, yellow, or orange or mix and match)

Directions

Boil stock/water then add spices and rice. Cover and cook for 40 minutes.
Sauté onion, celery, and carrots in a large skillet with a little water or Tamari until crisp tender. Add mushrooms, garlic and herbs. Sauté an additional 2 minutes. Add reserved rice and remaining ingredients.
Cut peppers lengthwise, take out seeds and carefully remove hard stem. Put thin layer of rice mixtures on bottom of large casserole. Place each pepper quarter or half on the rice evenly apart. Fill with rice mixture in, around, and on the peppers.
Bake 30 minutes or longer if softer peppers are desired... perhaps cover with foil as to not dry out the dish.
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Vegetarian Worcestershire Sauce

Vegetarian Worcestershire Sauce

By author Barbara J Mathison, CHC; Source: Bryanna Grogan
Molasses benefits: Good for hair, safe sweetener for diabetics, laxative qualities, rich in iron, high in calcium and magnesium.

Ingredients

  • 1/2 teaspoon black pepper
  • 1/4 cup Tamari (low sodium-gluten free)
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 3 tablespoons lemon juice
  • 1 teaspoon onion powder
  • 1/8 teaspoon ground cloves or allspice
  • 3/4 teaspoons ground ginger
  • 1 & 1/2 teaspoon salt
  • 1 cup apple cider vinegar
  • 1/3 cup dark molasses
  • 1 & 1/2 teaspoon mustard powder
  • 1 tablespoon agave, organic

Directions

Combine all ingredients in mixer
Pour into saucepan bring to boil
Store in refrigerator in glass jar for several weeks
Enjoy the Vegetarian Worcestershire Sauce!
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Vegetable Seasoning Broth Powder

Vegetable Seasoning Broth Powder

By author Barbara J Mathison, CHC;

Ingredients

  • 2 cups nutritional yeast
  • 1/2 cup salt / substitute - Spike
  • 2 tablespoons onion powder
  • 1 tablespoon turmeric
  • 2 teaspoons dill weed
  • 1 teaspoon garlic powder
  • 2 teaspoons marjoram
  • 1 teaspoon celery seed
  • 1 teaspoon basil
  • 1 teaspoon thyme powder
  • 1 tablespoon parsley flakes

Optional

  • 2 teaspoons dried powdered lemon peel

Directions

Place all ingredients except parsley in blender in listed order and blend until powdered together. Add parsley and pulse chop.
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