Smoky Peach Tofu with Coconut Curry Polenta

Recipes are from the "I <3 Trader Joe's Vegetarian Cookbook" which can be purchased here: http://www.amazon.com/Love-Trader-Joes-Vegetarian-Cookbook/dp/1612431097/ref=sr_1_1?ie=UTF8&qid=1363574372&sr=8-1&keywords=trader+joes+vegetarian

Shown here served with steamed sesame spinach:

For the Smoky Peach Tofu:
Ingredients:
2 Tbsp olive oil
1 block of extra firm tofu, drained and pressed and cut into 1-inch cubes
1 red bell pepper
1 (12 ounce) jar Trader Joe's Spicy Smoky Peach Salsa
1/4 cup water

drain the tofu and press (I use a tofu x-press). Cut into 1-inch cubes. Marinated overnight in the refrigerator if desired (optional - a good marinade is some garlic, soy sauce, water, oil, some kind of vinegar, maybe some sesame oil and herbs).
Heat the oil in a pan and add the tofu cubes. Cook the tofu until lightly browned. Add the pepper, salsa, and water and simmer until pepper is tender - 15 to 20 minutes.

For the Coconut Curry Polenta:
Ingredients:
2 Tbsp olive oil
1 Tbsp grated ginger (I used jarred)
2 tsp curry powder
1 cup light coconut milk (canned)
1 (18 ounce) log of polenta, crumbled

In a saucepan, heat the oil and add ginger and sautee for 2 to 3 minutes. Add the curry powder and stir to form a paste. Whisk in the coconut milk. Add the polenta and whisk until smooth. Cook until creamy, about 5 to 10 minutes.

Jerk Soy Curls with Caribbean (Cauliflower) Coconut Rice & Beans

Recipe from: http://quicheaweek.wordpress.com/2012/09/20/jerk-seitan-andor-tofu-over-caribbean-rice-and-beans/

The first step is to prepare and marinate the soy curls. The marinade is homemade, so I recommend making a night ahead and marinating the soy curls overnight to have it ready the next day.

Marinade ingredients:


2 Tbsp low sodium soy sauce
2 Tbsp olive oil
2 Tbsp water
1 Tbsp distilled white vinegar
juice from two limes
3 tsp brown sugar
2 cloves of garlic, minced
1/2 a medium sweet onion
2 green onions, sliced a little past where it turns green
1 tsp ground allspice
1 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cayenne
1/4 tsp cinnamon
2 tsp dried thyme
1/2 (or a whole) scotch bonnet (or habanero) pepper, carefully deseeded and chopped

~3 cups Butler soy curls

Directions for marinating soy curls:
Soak the soy curls in water or veggie broth for 10 minutes. Drain and press most of the liquid out.
Combine all the ingredients above except for soy curls in a food processor and process (I used my Ninja).
Add prepared soy curls to a tupperware and pour marinade. Mix to coat.
Store in the fridge, covered, for at least a couple hours (preferable overnight).

Ingredients for "rice":


one small head of cauliflower, broken into florets
1 medium-large sweet onion, diced
2 cloves of garlic, minced
1 tsp grated ginger (I used jarred ginger)
3/4 cup lite coconut milk
3/4 cup vegetable stock
juice from 1 lime
1 scotch bonnet (or habanero) pepper, intact
1 15oz can of kidney beans, drained and rinsed
salt and pepper to taste
1/2 cup pineapple, diced
green onions for garnishing (optional)

DIRECTIONS:

Saute the soy curls over medium heat with any excess marinade until it begins to brown.

Meanwhile, make the "rice".

Process your cauliflower florets until they are the consistency of rice. Set aside.

Spray a wok or a big pot or a skillet or something with some cooking spray and saute the onions, garlic, and ginger until softened. Add the coconut milk, stock, lime juice, pepper, and cauliflower. Cover and bring to a boil. Take down to a strong simmer and continue to cook until most of the liquid has been absorbed by the cauliflower, 15-20 min. It still might be a little sloppy and that’s cool too. Add the kidney beans and cook a bit. Salt and pepper to taste. Remove from the heat. Remove the pepper. Add the pineapple and stir. Top with green onions before serving.

Thai Green Curry Lentil and Potato Stew

adapted from a recipe from the trader joes vegetarian cookbook (http://www.amazon.com/Love-Trader-Joes-Vegetarian-Cookbook/dp/1612431097/ref=cm_cr_pr_product_top)

(Note: The original recipe called for 1/2 package of lentils, so I doubled it in order to use the whole package since I didn't have a plan for the rest and didn't want to waste them)

Ingredients:
2 small yellow onions
olive oil
1-2 tsp minced garlic (jarred)
1 package trader joe's cooked lentils
2 medium sized potatoes
2 jars trader joe's thai green curry simmer sauce
4 medium sized tomatoes

for serving:
Trader joe's frozen thai jasmine rice (comes in a box with 3 individual bags of rice)

Directions:
Chop onions. In a large pan, cook onions and garlic in olive oil for about 5 minutes, or until onions start becoming translucent. Peel and chop the potatoes into 1/2 inch cubes. Microwave the potatoes until they are starting to get soft (this is necessary or else you will be simmering FOR EVER). Add potatoes, lentils, and simmer sauce to the pan. Bring to a simmer, cover, and simmer for about 15 minutes, or until potatoes are soft enough to eat. While simmering, chop tomatoes (remove the seeds). Add tomatoes to the pan and simmer (covered) for 5 more minutes. Serve with rice.