Vegetarian Chicken, Broccoli and Garlic Sauce

recipe adapted from: http://vegweb.com/recipes/spicy-broccoli-and-garlic-sauce

Ingredients:
1 package frozen Quorn Chik'n Tenders

1 cup vegetable broth
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon brown sugar or 1 1/2 tablespoons regular sugar
1 1/2 teaspoons red chili flakes
1 teaspoon sesame oil
1-2 scallions, diced
1 tablespoon cornstarch
1 tablespoon canola oil
1 head broccoli, chopped
1/4 cup water

Directions:

1. For sauce, combine veggie broth, garlic, soy sauce, sesame oil, red pepper flakes, scallions, sugar, and add the cornstarch last in medium bowl.
2. Mix until the cornstarch dissolves and there are no lumps left. I find heating the broth helps to dissolve it. In a medium frying pan, add the canola oil and put on high heat.
3. Prepare another frying pan, in which you should thaw and cook the Quorn tenders until they begin to brown.
4. Add the broccoli to the first pan, and stir occasionally for about 3-5 minutes, until most of the broccoli brightens and browns a little. Next, add 1/4 cup water and lower the temperature to medium.
5. Cover and let the broccoli steam for about 2-4 minutes. You want it crisp, so don't over cook the broccoli. Once the broccoli is cooked, add the sauce and the cooked Quorn tenders.
6. Place the cover back on, and feel free to turn the heat up a little. wait for 2-3 minutes or until the sauce thickens. When it is thick enough, it's ready to serve.

Serve with rice or quinoa.

Carrots and Rutabaga Mash

Recipe from: http://www.foodnetwork.com/recipes/robert-irvine/carrots-and-rutabaga-mash-recipe.html

Ingredients:

1 pound carrots, peeled and chopped
1 pound rutabaga, peeled and chopped
1/2 stick (4 Tbsp) butter
Salt
Freshly ground black pepper
Italian seasoning

2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish (optional)


Directions:

Boil carrots and rutabaga together until soft - about 30 minutes. Drain and add butter. Smash together using either a potato masher or food processor until it reaches the desired consistency. Season with lots of pepper and a little salt, plus a few shakes of italian seasoning.

Italian Marinated Tofu

This recipe is adapted from Veganomicon (http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X)

Baked tofu, shown served with Potato and Turnip Gratin

Ingredients:

1 block extra firm tofu

1/2 cup vegetable broth*
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp Bragg's liquid aminos (or tamari)
2 Tbsp lemon juice
2 cloves garlic, crushed or minced
big pinch of basil
big pinch of marjoram
big pinch of thyme
big pinch of oregano

*The original recipe calls for 1/2 cup white wine, but we did not like the taste so I substituted veggie broth. I used a 1/2 tsp Better than Buillion's no-chicken mixed with 1/2 cup water.

Directions:

Drain and press the tofu (I used the Tofu Xpress: https://tofuxpress.com/ ). I pressed my tofu overnight, and sliced and placed in marinade before going to work. I recommend pressing for at least 30 minutes, and marinating for at least 1 hour.

Preheat the oven to 400 degrees F. Bake tofu for 40 minutes, flipping after the first 20 and spooning marinade over the top if necessary.
You could also pan-fry the tofu instead of baking.

tofu before baking

Potato and Turnip Gratin

Recipe is from: http://www.bonappetit.com/recipe/potato-and-turnip-gratin

Ingredients:
1 pound russet potatoes
1 pound turnip(s)

2 cups whipping cream
1 cup half and half
2 shallots, sliced thinly
2 cloves garlic, minced
1 1/2 tsp thyme (dried is fine but fresh is better)
1 1/4 tsp salt

Directions:

Preheat oven to 375 degrees F.

Peel and slice the potatoes and turnips into 1/6 inch thick slices. Arrange the slices in a glass 13x9 baking dish; slightly overlapping the slices.

In a medium saucepan, combine the remaining ingredients. Bring to a simmer then remove from heat. Pour the cream mixture over the potato and turnip in the baking dish. Sprinkle with pepper.

Bake for 45 minutes, or until the potatoes and turnips are tender and the top is golden brown.

Potato and turnip slices arranged in dish

After pouring cream mixture; before baking

After baking