Tofu Mushroom Sandwich Spread

1 1/2lb Soft Tofu
20 mushrooms
3 bunches of green onions, chopped finely
1 tsp. sea salt
(dont have too, but I like to put a little dill and minced garlic in at the same time as the green onions.)

Blend tofu in a food processor (or use a mixer if you dont have one). Saute the mushrooms in either a little butter or olive oil. Mix the mushrooms (as well as the liquid they produce while being sauted) into the tofu and continue to blend them. Add the green onions. Refrigerate for at least half an hour to let the flavors blend together. We like to use it on bagels, or on bread as a sandwich.

This is a recipe I got at Albertsons on one of their recipe cards a long time ago. I've made a few modifications, but its really easy and one of the few tofu dishes my hubby will eat and not complain about. (He is a typical meat and potatoes guy...it took him quite awhile to get him to branch out a little.) Its one of my favorite vegetarian meals.

2 bunches green onions

1 can light coconut milk (i prefer the regular coconut milk, not light.)

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced ginger (sometimes I use the ginger, sometimes not.)

2 teaspoons chile paste

1 pound firm tofu, cut into 3/4 inch cubes

4 roma (plum) tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces chopped mushrooms

1/4 cup chopped fresh basil

4 cups chopped bok choy (I use romaine lettuce because hubby hates bok choy but good either way)

salt to taste

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion. I like to serve over rice.

White Chili
 

1 lb. dry White Northern Beans
5 1/2 cups chicken broth
2 cloves minced garlic
1 large white onion, chopped
1 tbls ground white pepper
1 tsp. salt
1 tbles dried oregano
1 tbles ground cumin
1/2 tps. ground cloves
1 7 oz can diced green chiles
5 cups diced cooked chicken breast
1 tbles diced jalapeno pepper (optional)

Soak beans in water to cover for 24 hours; drain

In crock pot or large kettle, combine beans, broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours, stirring occasionally. Stir in green chiles, diced chicken. For a hotter taste, add jalapeno. Cover and simmer for 1 hr. If it thickens too much, may add 1 cup more of chicken broth.

You may line each bowl with a flour tortilla..(I don't) You may add any of the following condiments:

shredded Monterey Jack Cheese
sliced black olives
chunky salsa
sour cream

I don't add anything. Flavors are enhanced when this chili is made 1 day ahead.

sounds like it makes a lot, does it keep well?
The tofu that I have had from hot and sour soup always goes bad the next day...is this normal for tofu?
thanks bizi

No, its never gone bad for us. I'll make a batch on Sunday and eat it for my lunch for the week. (unless the kids swipe it for their breakfast bagels lol)

I make a LOT of soups and one pot meals. This is one of the cheapest, fastest, and yummiest recipes! A bag of potatoes is less than $3.00, and you can find ways to feed a family on that bag of potatoes for a week. (been there, done that)

Easy Potato Soup
Onion, chopped 3/4 cup
Potatoes, peeled, diced 4 cups
Margarine 1 tblspoon
Flour 3 tblspoons
Whole milk 1 quart

Place onions and potatoes in sauce pan. Cover with water and bring to boil. Simmer until soft, about 10 minutes. Drain. Melt margarine in saucepan. Add flour and stir until smooth. Heat to thicken. Add onions and potatoes to milk mixture, and heat to serving temperature. (I will have some bacon bits, sour cream, and chives on the table to add if anyone wants to. Its really good that way too.)

This recipe feeds all 6 of us; so if you don't want leftovers for the next day you can cut back on the amounts.

Steel Cut Oatmeal in the crock pot
 

Hi,
I like Steel Cut Oatmeal but have a hard time spending 35 minutes with it on the stove -- and I often don't get it to come out right.

Last night I cooked it in the crock pot (1 cup of oats and 4 cups of water) and it was perfect when I woke up. I added some salt and some olive oil and it is wonderful. :)


But next time I think I will try adding a can of PUMPKIN.

Here is a Weight Watcher recipe for
Steel Cut Creamy Pumpkin Oatmeal for the Crock Pot:

2 cups steel cut oats
1 12 oz. Can evaporated milk
1 15 oz. Can pumpkin
5 1/2 cups water
2 teaspoons pumpkin pie spice
1/4 cup maple syrup
1 tsp vanilla

Put it all in the crock pot. Mix until no chunks of pumpkin left. Cook on low for 8 hours (while you sleep).


I'm going to leave out the sweetener and add dried fruit instead. Also, I will use more water instead of milk. I'll let you know how it comes out.

M.

Dear Mari:
I made this this morning for breakfast.
Just though you should know that the kids think you are the breakfast goddess now! They loved it!

Hi,
You and your kids made my day.
I posted a goofy oatmeal recipe and someone actually tried it AND liked it.
Mari

We did the pumpkin version, and anything with pumpkin is a huge hit here. All 4 of the kiddo's love it. (which is rare) My youngest (who is the pickiest of the picky) ate 3 bowls and asked if we could have it again tomorrow. It really is a good recipe! I'd never even thought of this! It made my morning easier as well, because we did it in the crock pot and it was ready to be dished up when we got up! :)