Wednesday, May 31, 2006

Easy dinner tonight, Marinara recipe

Tonight we are having whole wheat angel hair, "meatballs", marinara and salad.

My meatballs were made from the tofu/spinach mixture I wrote about several days ago. They are really delicious and I'm thrilled that I wrote down how I made them. I baked them earlier today in the toaster oven and will serve them room temp with the hot pasta and sauce. Here's the recipe for my Simple Marinara... and don't be put off by the 10 cloves of garlic!! It is not a typo.

I am a huge believer in big flavor and use a lot of it in my cooking. I teach cooking classes and people are always horrified by the amout of garlic/ginger/spices I use, but they love the food.
Simple Marinara
4 tablespoon extra virgin olive oil
10 cloves garlic, crushed
1-2 teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 29oz can crushe'd tomatoes
1 29oz can whole tomatoes, crushe'd with your hands
2 tablespoon balsamic vinegar
salt/pepper to taste
1/2 cup chopped fresh basil

Directions:

Start with a 4 quart heavy-bottomed saucepan. In tge COLD pan add the olive oil, garlic, red pepper flakes, oregano, rosemary, dried basil and a pinch of salt. Slowly bring this up to a medium temperature. When the garlic is sizzling and very fragrant add the tomatoes and balsamic vinegar. Bring to a gentle boil for several minutes. Turn down heat and cook for about 10 more minutes. Taste and adjust seasonings (salt/pepper). Just before serving, stir in the fresh basil.

This will cover at least 1 lb of dried pasta and probably closer to 2 lbs depending on how much sauce you like. It freezes great as well.

Another way to use this sauce is to add tofu.
We add a 14oz package of extra firm tofu to this. My kids love the raw taste of tofu so I don't do anything else, but if you were making this for meat eaters then I'd suggest freezing the tofu, thawing it and squeezing the water out of it and crumbling it into the cold olive oil/garlic mixture.

Our salad is just romaine, shredded carrots, shredded daikon, tomatoes, cucucmbers, parsley and my Balsamic/Mustard dressing.

This week I want to try making Oven Daikon Fries with Strawberry/Habanero dipping sauce.

I should make out a menu, but I'm not quite ready to do that. I received my Toaster Oven Baking Stone... I can't wait to give it a try.

I have a question... does anyone make Essene bread here? I make it with organic, sprouted wheatberries, but I'm wondering if I could include legume sprouts as well. I'm thinking of using Mung Bean and Lentil Sprouts along with the Wheatberries..

Tuesday, May 30, 2006

leftovers and food for the next couple of days

Last night I made some really good tofu/veggie burgers. I cleaned out my fridge yesterday (I usually do this twice a week) and used a container of cooked spinach (about 1 lb, cooked in water with lemon juice, garlic, crushed red pepper and nutmeg) along with 14 oz lite firm tofu. I put that in the food processor along with 4 cloves garlic and some crazy salt. I added rolled oats, homemade italian dressing, basil and a tiny bit of bread crumbs. I let the mixture it for several hours in the fridge, then grilled the patties on my cast iron grill pan. They were delicious. They looked a kind of odd though, given the spinach, but my entire family loved them. I served them with veganiaise, broccoli sprouts, tomatoes and red onion on toast.

I also made some slaw with 1/2 a daikon radish, 1 onion, 2 carrtos, 1 diced red pepper, veganaise, stevia, dijon mustard, celery salt and lots of black pepper. That went over really well and I have leftovers today. I also have some leftover burger mix that I think I'll turn into "meatballs" for later on this week.

I'm bummed that we are getting into the very last of the soup season... I wanted to make a white bean and escarole, but it is just too hot for that. Instead I'll probably make a white bean dip with rosemary and use homemade bread chunks along with a cold escarole salad, wilted with balsamic dressing. I may even try grilling some of the escarole (I bought a HUGE bunch) and see how that turns out.

I have a large amount of hummus that I made yesterday as well. I usually eat it for several days, then make falafels to freeze out of the leftovers.

Lentils and more lentils

I've heard that there is a
I love lentils too and usually boil up a pound of them each to use for our meals.

Here are a several recipes. I only have pics of two of them because my computer is still not put together (I'm waiting for my husband to build it). These are all my own original recipes (as are all recipes in the blog unless noted otherwise)




First, Indian Red Lentil Dahl:
Dahl

3 tbsp butter, olive oil or earth balance

1 tsp black mustard seeds

1 heaping tsp cumin seeds

1 heaping tsp ground coriander

1 tbsp curry powder

1/2 tsp turmeric

1/8 tsp cinnamon

1 large onion, diced

5 cloves garlic

1/4 cup freshly chopped ginger

1 lb red lentils

4-6 cups water or stock

1 bunch cilantro

juice and zest of 1 lemon

chopped tomatoes

salt/pepper to taste

lime and diced raw red onion for garnish if desired

hot sauce

basmati rice


In a heavy bottomed 4 qt pan heat the butter, oil and spices until the mustard seeds begin to pop. Add the onion, garlic and ginger and stir for several minutes until nicely coated. Then add a pinch of salt. Let the veggies cook a bit and add the lentils and water/stock. Bring to a boil and cook for around 30 minutes on a low simmer. Take off heat and stir in the lemon juice/zest, cilantro, red onion and chopped tomaotes. Taste and adjust for seasoning. Serve over basmati rice.

Serves 4-6 as a main dish


Do not use yellow mustard seeds. If you don't have the brown or black then just leave them out.

Here's another favorite.. this is definitely a Fall/Winter dish, but I'll add it anyway.



Lentil Stuffed Squash:
2 small squah cut in half and seeds removed, sprayed with cooking spray, seasoned with salt/pepper and roasted in a 425 degree oven for 30 minutes.


Stuffing (makes enough for this dish and you will have tons of leftovers to freeze or make another dish)


2 tbsp extra virgin olive oil

2 large onions, sliced

heat oil over med-lo heat, add the onions and slowly caramelize them until they are golden brown. This will take up to 30 minutes.

Add:

1 cup lentils

1 cup brown rice

5 cloves garlic

1 tsp dried thyme

1 tsp dried sage

1/2 tsp freshly grated nutmeg

1 carrot diced

6 cups veggie stock or water

salt/pepper to taste

1 large bunch swiss chard or 10oz frozen spinach (thawed and drained)

1/4 cup golden rasins

4 tbsp chile-garlic sauce (optional)

2 tbsp balsamic vinegar

almonds

Bring everthing but the greens, chile garlic sauce, vinegar and salt/pepper to a boil. Lower heat to medium and cover. Cook until the lentils/rice are done. Stir in the swiss chard and rasins and cook for several minutes. Finally, stir in the vinegar and chile sauce and add salt/pepper to taste.

Take around a cup and fill the hollowed out part of the butternut squash then top with almonds, orange-tahini sauce and cilantro or parsely.

Orange Tahini Sauce

juice of 2 oranges

zest of 1 orange

2 tbsp apple cider vinegar

1 cup yogurt or soy yogurt or silken tofu

1 shallot

2 cloves garlic

4 tbsp orange juice concentrate

1 tbsp maple syrup

1 tbsp toasted sesame oil

1 tsp turmeric

3 tbsp tahini

salt/pepper to taste

Blend all of the above in a food processor or blender.

Here's a recipe for Spiced Lentil Stew, I don't have a pic.

4 tbsp extra virgin olive oil
10 cloves garlic
1 tsp red pepper flakes
1 large onion
1 tbsp cumin seeds
1 lb dried lentils, rinsed and sorted
1 quart veggie stock
1 29oz can stewed tomatoes or tomatoes with green chiles
water if needed
juice/zest of 1 lemon
2 cups cilantro
salt/pepper to taste
-In a heavy bottomed 4 quart pan place the olive oil, garlic, red pepper flakes and cumin seeds in a cold pan. Slowly heat over med-lo heat until the garlic is fragrant. Add the onions and a pinch of salt. Bring heat up to med-high and stir the onions until they begin to cook. Add the Lentils and stock. Bring to a boil. Turn down heat to a high simmer and cover. Cook for at least 30 minutes or until the lentils are tender, adding water if necessary. When the lentils are tender add the tomatoes and bring back to a boil uncovered for at least 15 minutes. Just before serving stir in the cilantro, lemon juice and zest and add salt/pepper to taste. Serve over brown rice or basmati rice.

Sunday, May 28, 2006

The big picture is becoming clear.

So, my stir-fry came out OK, not wonderful, but OK. My son, husband and houseguest liked it. I wasn't wowed. I NEED fresh ginger. Don't bother with the powdered stuff. I didn't think it would work and it didn't. I am also way too addicted to Siracha.

I am feeling a tiny bit better today. I managed to get some herbs in outside pots and went to the grocery store (along with some cleaning).

I spent 48.98 and here's what I bought:

2 packages veggie dogs
4 avocados
2 more potted herbs, tarragon and more basil
6 lbs gala apples
5 lbs red potatoes
7 heads of garlic
15 limes
3 lemons
4 lbs green beans
3 large daikon
iceberg lettuce (my kids love this in tacos)
romaine lettuce
2 bunches cilantro
1 bunch flat leaf parsely
4 lbs spanish onions
ginger root
1 huge bunch escarole
4 15oz cans chickpeas
2 15 oz cans white kidney beans

I have to make bread and buns for the week. I've been making my own flour from organic wheatberries. I love my Vita-Mix.

I have a question: How do you make fresh corn flour? Can you use popcorn? Or is it different form a whole kernal of dried corn? I'd like to make some tortillas with corn flour, but the Masa seems sooo incredibly processed. Maybe I can just use some stone ground cornmeal instead?

Right now I have broccoli, lentil, mung, alfalfa and red clover sprouting.

I really want to start a cleanse of sorts. I am overweight and have had some auto-immune issues. I want to feel good and I know that a good cleanse would help a lot. I don't have much will power, so it would be hard to do it right, but I know it would help me a lot. I'd ideally like to cut out caffeine and replace it with peppermint and dandelion tea. I'd like to cut out ALL refined grains and all extra sugars, including sucanat and other "healthier" sugars. I'd like to rely on stevia for any sweet taste. I'd like to remove all wheat and dairy (haven't had dairy in over two weeks now I think!), focus on organic fruits/veggies/nuts/seeds..

Who knows if I'll be able to do this, it is still in the thinking stages.. I do try to eat healthy foods most of the time, but know I could do better. I know I feelbetter when I eat a certain way.

It was interesting, the other day I had some white pasta with dinner. I almost immediately started bloating and felt really angry. I've been keeping track of my emotions/foods and how I physically feel for the last couple of weeks and have noticed a huge correlation between processed flour/sugar and how I feel. Last week I made some bread with 3/4 white flour. I had two pieces of toast with earth balance and some strawberry jam (I rarely eat food like this) and again, felt really bloated and angry within 15 minutes of consuming it.

It seems that I am actually getting to the point where I want to eat really well because of how it makes me feel instead of it being how I "should" eat to lose weight or make the autoimmune condition better or whatever.

Part of the reason I've been paying so much attention to this is because of all the great vegan/vegetarian blogs I've been reading. It has helped me so much to re-focus my energies on the bigger picture (for me that starts with veganism)..

Saturday, May 27, 2006

Cleaning out the fridge

I feel stir crazy. I'm sick with a bad cold, my computer is not up and running yet so I still can't upload pics. We have a houseguest and his dog and I just want to get out of the house, but I don't feel well enough to.

I haven't even been able to enjoy cooking like I usually do. I made Chipotle Black Bean and TVP quesadillas on whole wheat tortillas and salad for lunch. What a bummer.. I was out of cilantro and it ruined it for me. Everyone else liked them, but I need cilantro if I'm going to eat anything like that.

For dinner I am trying to use what I have because I don't feel well enough to run to the store. That means powdered ginger instead of ginger root. I've never used it for cooking before. I made a stock out of soy sauce, garlic, powdered ginger, 5 spice, veggie stock, chili garlic sauce and boiled 1.5 blocks of cubed firm tofu in it for around 30 minutes. I let it cool and now it's in the toaster oven after being tossed is hot sesame oil. I'll stir fry that with a red onion, lots of garlic, serrano chiles, 3 shredded carrots. 2 cups of shredded black radish (I'm obsessed with black radish lately), red and yellow bell peppers and broccoli. I saved some of the broth and I'll mix that with arrowroot and a tbs of sucanat for the sauce. I'll probably make some brown rice to go with it since I'm the only one who is fond of quinoa. I may add some fresh mint leaves and chives to the top just before serving and I'll definitely squirt some fresh lime juice over it. I'm sooo lost without cilantro and ginger. The base of almost ALL the food I made is: onions, garlic, some hot chili, cilantro, ginger and some fresh citrus.

I might toast some sesame seeds to sprinkle over the stir fry too..

Our houseguest is flying home to Florida tomorrow. He's been here since Thursday. He brought his dog with him. Tenzen is a Service Dog so he got to fly next to our guest. Our guest owns a company called Share-A-Pet. They do pet therapy in nursing homes. I took some of the black beans from lunch and turned them into burgers. I'm going to pack him a couple burgers for his trip tomorrow on toasted english muffins with veganaise, broccoli sprouts, and salsa.

Hopefully I'll feel a lot better tomorrow so I can get outside. The weather has been amazing here.

Thursday, May 25, 2006

Dog Talk

I'm in love with my sweet dog. Her name is Jorda and she's 11 months old. We rescued her from the shelter. She is a Pit Bull. We bought our home and moved into it Sept. 23rd and the next day I felt a huge calling to goto the shelter. I basically forced my husband, youngest son and his friend, my oldest son was at Band Practice.

Here is a pic of my sweet baby the first day we brought her home. She was 12 weeks old.:

She is now almost 11 months old and she's the BEST dog ever. We love her sooo much.. it's insane. I love my sweet little angel... she is wonderful with my kids, great with their friends, great with kids and babies. Pit Bulls are the sweetest family dogs ever. It pains me to know that so many people think they are vicious killers. I can't imagine a better dog.. ever....



Now she's a big girl! I have to take a new pic of her, but am STILL waiting for my new computer...



PitBullLovers.com A free resource web site devoted to the positive image of the American Pit Bull Terrier.

Sunday, May 21, 2006

Moo Shi Veggies and Tofu or Seitan



I have some pics on snapfish, I figured I'd share some more recipes.
This is one of my favorite meals. It's my MooShi (mooshu) recipe. I made this with tofu and served it over soba noodles. It is not the prettiest dish, but it sure is good. I can't get enough ginger, garlic and hot peppers! The picture is not an exact replica of the recipe, but is close. I don't think I used any scallions or mushrooms in the pic and it was still good, but not spectacular.

Moo-Shi Vegetables with Seitan
Serves 4

-3 tbsp vegetable oil
-1 lb seitan or tofu that has been frozen, thawed and drained of water
-1/2 capful liquid smoke
-1 onion, cut into half moons
-4 tbsp fresh ginger (less if you aren’t a fan of ginger)
-1 jalapeno chile or thai bird chile
-6 cloves crushed garlic
-1/2 medium cabbage, shredded
-2 large carrots, shredded
-6 oz sliced mushrooms
-1 bunch scallions
-soy sauce to taste
-1 tbsp vinegar, lemon or lime juice
-1/2 cup hoisen sauce plus extra for the table
-1/2 cup water or stock
-2 tbsp toasted sesame oil
-salt/lots of black pepper
-tortillas, moo-shi pancakes or rice

Method:
In a heavy bottomed pan heat the veg oil, until almost smoking. Add 1 tbsp ginger, the chile, smoke, onion and seitan. Stir -fry over high heat until the seitan is brown. Add a splash of soy sauce. At this point add the rest of the ginger, garlic, cabbage, carrots, mushrooms, scallions and another splash of soy then add the scallions. Cook for several minutes on medium-high heat. Now add the vinegar, hoisen sauce, water, sesame oil, and salt/pepper.
Serve over rice or with tortillas or Moo-shi pancakes. Have extra Hoisen at the table and some spicy chile-garlic sauce.




My "meatloaf" came out really well. My oldest son and I ended up eating some of it for lunch today with a tahini lemon sauce and cut up green, red and yellow bell peppers. I will freeze the rest in individual portions since my dinner plans have changed for tomorrow. I'm making pizza. Dairy pizza for my kids/husband and for me, I made some pesto and mixed it with tofu. I'll use that as my cheese along with a tiny bit of tahini sauce.

I found a toaster oven pizza stone and ordered it yesterday. That will be awesome because I hate heating up our oven to 500 for the several hours it takes to make pizza for the family. It seems very induldgent and wasteful of energy. I'm a freak like that... I can't help it. I will not turn my large oven on unless I use every rack and bake a ton of things.

Dinner tonight is leftovers. I have some black bean burrito filling leftover that I'm turning into soup. I'll serve that with some salad as well. My youngest son is in love with anything black bean and mexican flavored. I love it because he's a bit more picky that his brother. My husband is at his mothers helping her clear out the remaining flood soaked carpet from the floods last week in New England.

Saturday, May 20, 2006

Leftovers

I am a Frugal Cook by nature. I grew up poor, and made use of many basic staples in our kitchen. I am grateful that I had that start in life because I am excited by Whole Bulgur, Zucchini and Dried Beans. Give me an onion and a cast iron skillet and I'm in heaven.

This morning I made use of some leftover Garbonzo Sandwich Spread (think mock egg salad with shredded carrots and celery), Quinoa and shelled Edaname. I mixed it all together and divided it. I turned half of it into burgers, adding some Vital Wheat Gluten, Garlic Powder and salsa. My son and I devoured those for breakfast and lunch. I used the rest of it to form a "Meatloaf".. I added some ketchup, mustard, olive oil, fresh sage, fresh thyme, homemade whole wheat breadcrumbs (made from homemade bread, italian seasoning, garlic powder, onion powder, nutritional yeast and crazy salt), and a tiny bit of Braggs and Extra Virgin Olive Oil. I topped that with some leftover, homemade Chipotle BBQ Sauce. It's in the toaster oven right now. I'm looking forward to the finished product as I don't really know it it will work out well. It smells great!


This won't be our dinner though. I'm planning on allowing it to firm up a bit and using it for Monday's dinner, complete with mushroom gravy, roasted brussel sprouts and mashed potatoes.

Dinner tonight was taken out of the freezer. Coconut Red Beans and Brown Rice. I have homemade Habanero Sauce and will serve it with a huge salad on the side. I'm a big fan of cook once, eat twice, so I often make double batches and freeze the leftovers. It's great to grab a meal and defrost it on the counter and make a quick salad. My youngest son is at a sleepover tonight, so this will be more than enough for the 3 of us.

My computer crashed a month ago and I haven't been able to upload any pics, but as soon as my new computer is set up (within the next week or so) I will have pics.

Friday, May 19, 2006

Groundnut Stew

Here's a recipe I created for one of my cooking classes. One of the ladies who took the class actually lived in Africa for several years and said it was great, but the authentic thing has more peanuts/peanut butter. This was high in fat enough, but if you want to go all out, add more peanut butter!

Groundnut Stew

-4 TBSP Extra Virgin Olive Oil
-1 TSP Thyme
-1 TSP Coriander
-1 TSP Cumin
-2 Onions
-2 Serrano Chiles
-10 Cloves Garlic
-1 Green Pepper
-1 Red Pepper
-1 Yellow Pepper
-2 Yams (6 cups diced)
-2 carrots
-1 quart Stock or 2 Bouillon cubes and 4 cups water
-28 oz can Tomatoes
-3/4 Cup Peanut Butter (Natural is best)
-1 29 oz can Kidney Beans
-1 TSP Onion Powder
-1 TSP Garlic Powder
-Salt/Pepper to taste
-Water if needed
-1-2 cups Cilantro
-Juice of 3 limes
-Hot Sauce at the table
-Mango Chutney at the table
-Yogurt or Sour Cream or Tofu Sour Cream at the table

-In a large, heavy bottomed soup pan warm oil, Spices, Chiles, Garlic, Red
Yellow and Green peppers until nice a fragrant. Add yams, Carrots, Stock, Tomatoes, Peanut Butter, Onion Powder, Garlic Powder and Beans and bring to a boil. Turn heat down, cover and cook for around 45 minutes adding water as needed and stirring occasionally. Taste and adjust seasoning. Just before serving stir in Cilantro and limejuice. Serve over brown rice with a good quality hot sauce, mango chutney and yogurt or sour cream at the table.

This will serve 8 hungry people as a main dish.

Wednesday, May 17, 2006

Almost a Vegan..

I struggle everyday because I know that being a Vegan is the only way I can reconcile what is happening in this world. I am so against animal suffering and have been a lifelong vegetarian, but that's not enough. Unfortunately I seem to cave when it comes to cheese. All types, cottage cheese, hard cheese, soft cheese.

I seem to do great, then fall off the wagon.

I'm back on as of 3 days ago. I know that my cravings for cheese pale in comparison to how I feel about the suffering of animals. I hope I can be strong.

My family eats dairy and my husband eats meat. He claims not to "eat red meat" but will eat pig. I don't get that. I know our government has tried to convince us that Pork is the next White Meat.. bullshit I say to that. How can you eat a pig, but not a cow?

Then I have to take a step back because I know that my eating dairy is as bad as eating beef or pig or any other meat.

*sigh*

Yesterday I made two Uncheeses.. a Horseradish "cheddar" and a Yeast based cheese for mac and cheese or whatever. I'll probably use it mixed with tofu and spinach as a stuffing for lasagna.

I'm fairly good at switching Vegan options in our food. My kids don't have a clue that cashews made up their cream sauce or tofu was the base of this or that recipe. My husband tolerates it pretty well for a man raised on the red meat made by a Jewish Mom.

I went grocery shopping this morning as was thrilled to find that only 2 items were non-vegan.. One block of dairy cheese and one gallon of dairy milk... I spent $156 and here is what I bought:

-3 lbs yellow peppers
-potted chives (to plant)
-potted spearmint (to plant)
-potted lavender (to plant)
-4 organic avocados
-3 lbs red peppers
-5 lbs vidalia onions
-8 oz tempeh
-3 lbs green peppers
-3 romaine hearts
-2 buches cilantro
-small red cabbage
-5 lbs frozen brussel sprouts
-1 gallon soymilk
-24 oz cheddar cheese (dairy)
-2 pints soy creamer
-1 gallon organic milk (dairy)
-1/2 gallon pure cranberry juice (I feel a bladder thing coming on.. this was 12 bucks that I would not normally spend)
-36 oz extra virgin olive oil
-2 boxes celestial seasoning chai tea
-72 oz organic, fair trade coffee (I'll freeze some of it)
-Cumin Seed (I usually buy this at the health food store, but needed it tonight and did not feel like making an extra trip.. it was 4.99 which is a lot more than I usually pay for it)
-24 pack of bottled water for my kids lunches
-2 loaves of 100% whole wheat bread
-2 packs baby wipes (that I soak in tea tree oil for cleaning wipes)
-Pam Spay
-12 pack of large trans fat free whole wheat tortillas
-2 loaves light whole wheat bread
-29 oz can of chickpeas
-29 oz can black beans
-15 oz can black beans
-4 pack of veggie cubes
-yellow mustard
-2 packages extra gum
-1 lb organic lentils
-1 lb organic split peas
-2 14 oz extra firm organic tofu

Some of the food I've mentioned here is organic even if I didn't list it ... but I know that I need to buy more organic foods. It's so hard to actually KNOW what you need to do, then not do it.. I have been buying a lot in bulk so I can build up an organic supply.. but it's still hard. Our groceries run us at least 600/month... going all organic would cost so much more...and frankly, I don't trust the new Government Standards on Oranics.. Big Business bought them out.. I think buying as much local as possible is the best way to remedy this... and I can't wait until the Farmer's Market is in full swing. I live in New Hampshire, so it's just beginning here.

Tonight for dinner we are having black bean and tvp burritos with homemade habanero sauce, fresh salsa, smoked tofu and quacamole along with a salad with red, yellow and green peppers with a cilantro lime vinaigrette..... then a blended drink made from lime seltzer, frozen strawberries and stevia.

Tuesday, May 16, 2006

Broccoli and Tofu Stir Fry

Sorry it's taken me so long to post the recipe. My computer crashed several weeks ago and I've been trying to deal with that nightmare and I'm still waiting for my new one to get here.

Ok, this is a very forgiving recipe, so feel free to change the veggies or add spices that you like.

2 TBS Toasted Sesame Oil
1 lb Extra Firm Tofu, diced
1 tsp Cumin
1 tsp Coriander
1/8 tsp Turmeric
1 large Onion sliced into half moons
8 cloves Garlic, crushed
1/4 cup Grated Ginger (less according to your taste, but I love ginger)
2 lbs Broccoli Florets
1 Veggie Bouillon cube
15 oz can Coconut Milk (you can use lite if you wish)
Water (I usually use around 1 cup or so)
Braggs to taste
Siracha to taste (or another Chile-Garlic Sauce).. I used quite a bit of it, but again my family likes it spicy
Juice of 2 limes
1 bunch Cilantro, washed well coarsely chopped
1 large Red Bell Pepper, diced

Over Med-Hi heat a Wok Pan or Deep Skillet and add the Oil, spices, onion and garlic. Stir fry a bit then add the ginger and tofu and a squirt of Braggs then cook for 5 more minutes. Add the bouillon, coconut milk and 1 cup of water. Bring to a boil for around 3 minutes then turn the heat down to medium and add the broccoli and more water if needed. When the broccoli is done to your liking, add as much Siracha as you can stand, the lime juice, more braggs and pepper if you like. Just before serving top with the cilantro and red pepper. We like this over brown rice or basmati rice. It's better on the second day.