This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.
2 tbsp olive oil
1 small onion, sliced thin
1 tbsp minced fresh ginger
2 lbs zucchini, sliced thib
1 1/2 quarts chicken or veggie stock
Creme fraiche for garnish
Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.
This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
12 oz firm tofu, cut into small squats
1″ piece of ginger, peeped and grated
1/4 c soy sauce
3 tbsp rice wine vinegar
1/2 tsp red pepper flakes
Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂
1 lb ground pork
3 tbsp soy sauce
½ small onion, chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
2½ c finely sliced napa or green cabbage
2 c finely sliced baby bok choy
½ c shredded carrots
5 oz sliced shiitake mushrooms
1 tbsp rice wine
½ tsp toasted sesame oil
2 scallions, sliced, for garnish
2 tablespoons chopped peanuts
Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.
This one is a quick meal – just be sure to marinate your Tofu.
1 package of firm tofu, patted dry and cut into 8 pieces 1/2 c soy sauce 1/4 c sriracha sauce 1 jalapeño 1/3 c cilantro 6 cloves garlic 1 chuck of ginger, peeled Peanut oil 5 oz baby kale and spinach Olive oil Salt Scallions, sliced thin Jalapeño sliced thin Rice noodles cooked, drained and tossed with toasted sesame oil Roasted peanuts
Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.
In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.
Toss kale and spinach with a little olive oil abs salt.
Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.
2 tbsp olive oil
2 onions, spiced thin
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger
In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.