The curry has a bit of a kick to it - so if you’re cooking for a spice -sensitive crowd, scale back a bit - and season to taste at the end.  You can either steam or roast the potatoes (oven at 375F) - both are slightly different approaches. You can also substitute the potatoes with yam or sweet potatoes. You can substitute tempeh for the tofu as well.

• 1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
• 2 teaspoons fine -grain sea salt
• 1 tablespoon unsalted butter
• 2 tablespoon extra virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 teaspoon whole cumin seeds
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• scant 1/2 teaspoon turmeric
• 1 cup canned diced tomatoes
• 3/4 cup water
• splash of cream or a dollop of creme fraiche
• 8 oz tofu, cut into 3/4-inch pieces
• a small handful of cilantro, loosely chopped

Bring a few inches of water to a boil in a large pot. Place the potatoes in a steamer , sprinkle with 1 teaspoon of salt and cook until tender throughout - about 20-30 minutes, depending on how large your potato pieces are. If roasting, line pan with a little olive oil and light brush oil on top for a nice golden brown.

In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes.  Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender - (or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.

Once the curry is back in the pan, add the tofu and bring barely to a simmer. Let the tofu cook for 5 minutes or so, then add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.

Serves 4 - 6.

CALORIES 146 (54% from fat); FAT 9.52 (sat 2.72g, mono 4.66g, poly 1.64g); IRON 1.42mg; CHOLESTEROL 6.94mg; CALCIUM 132mg; CARBOHYDRATE 11.6g; SODIUM 15.2mg; PROTEIN 6.12; FIBER 2.2g

Source:  www.101cookbooks.com

• Heirloom or Roma tomatoes (sliced 1/2 inch) - 6
• Fresh mozzarella (sliced 1/2 inch) - 6
• Basil (sliced thin) - 8-12 leaves
• Olive oil - 1 tbsp
• Balsamic vinegar (reduced) – 1 tbsp
• Salt & pepper - Chef’s choice

Place tomato slice on a plate, lightly salt and pepper. Add some basil leaves then the Mozzarella slices. Repeat. When finished drizzle olive oil and balsamic reduction over, followed with more fresh basil.

Reduce the balsamic vinegar by applying heat. Place between 2 to 4 times the amount desired in a sauté pan. Bring vinegar to boil, stirring frequently. Continue stirring and turn heat down to medium. Take off heat when near desired consistency. Remember that vinegar will continue to reduce even after heat is removed. Cooking time is approximately 3-5 minutes.

CALORIES 137 (23% from fat); FAT 8.95 (sat 4.09g, mono 3.56g, poly .6g); IRON .67mg; CHOLESTEROL 22.4mg; CALCIUM 163mg; CARBOHYDRATE 7.87g; SODIUM 187mg; PROTEIN 7.89g; FIBER 2.2g

Source: http://az.naturesgardendelivered.com/recipes-t.php

Before you saute the onion, toast the walnuts in the Dutch oven until they’re fragrant. Cooking the beets along with the rice renders a beautiful burgundy color.

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup Arborio rice
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons finely chopped fresh rosemary
• 1/2 cup dry white wine
• 3 cups finely chopped peeled beets
• 1/2 cup water
• 1/4 teaspoon fine sea salt
• 1 (14 1/2-ounce) can vegetable broth
• 6 cups finely sliced Swiss chard
• 1/2 cup (2 ounces) crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, giner, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

Add beets, water, salt and broth; bring to boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.

Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

Serves 4

CALORIES 412 (30% from fat); FAT 13.7 (sat 4.9g, mono 4g, poly 3.6g); IRON 2.1mg; CHOLESTEROL 14mg; CALCIUM 92mg; CARBOHYDRATE 57.5g; SODIUM 611mg; PROTEIN 14.1g; FIBER 4.1g

Source: Cooking Light, December 2002

• 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
• 1 tablespoon freshly grated ginger
• 2 teaspoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons maple syrup (grade B)
• 1/2 teaspoon ground coriander
• 2 small garlic gloves, crushed
• 10 ounces of tofu
• 2 tablespoons olive oil
• 1/2 lime
• a handful of cilantro

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the soy sauce, rice vinegar, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tofu into thin-ish, bite-sized pieces, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat.  When the oil is hot but not smoking, add the tofu and fry for 5 minutes or until golden brown on the underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tofu once more during this time and spoon the sauce over the tofu from time to time.

Serve the tofu drizzled with any remaining sauce and squeeze of lime, with the cilantro scattered on top. Serve by itself or over brown rice with some.

Serves 2-4

CALORIES 144 (26% from fat); FAT 9.89 (sat 1.56g, mono 5.83g, poly 2.03g); IRON 1.35mg; CHOLESTEROL 0mg; CALCIUM 1.52mg; CARBOHYDRATE 10.1g; SODIUM 9.65mg; PROTEIN 6.35g; FIBER 0.76g

Source: www.101cookbooks.com

This is a great snack for a movie or any get together in place of store bought chips or snacks.

• A bag of organic carrots
• 4-5 potatoes - thinly sliced
• extra virgin olive oil
• sea salt
• 1/4 cup Irish Cheddar Sharp Cheese

Heat oven to 375.

Cut carrots into nice carrot sticks and the potatoes very thin. Line a cookie sheet with aluminum foil and brush on some olive oil. Put the potato chips down flat to roast and the carrot sticks flat on the pan. Drizzle with olive oil and grind sea salt on top. Bake for about 30 minutes until golden brown. Add the sharp cheddar to the top for garnish.

Serves - 4

CALORIES 173 (13% from fat); FAT 5.1 (sat 3.04g, mono 1.35g, poly .33g); IRON 1.11mg; CHOLESTEROL 14.9mg; CALCIUM 150mg; CARBOHYDRATE 27.3g; SODIUM 180mg; PROTEIN 6.45g; FIBER  4.88g