1/2 pkg. soft tofu, 16 ozs.
1 cup pesto
1 vegan pie crust
1 cup mushrooms, sliced
1/4 cup fresh tomatoes, chopped, optional

Methods:

Process the tofu and pesto in a food preocessor until smooth. Set the pie crust in a pie plate and arrange the mushrooms and tomatoes on the bottom. Pour in the tofu-pesto mixture. Bake in a preheated 375 degree oven for 35 to 45 minutes.

- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup corn starch
- 1 tsp vanilla
- cinnamon and fruit for garnish (optional)

Preparation:

In a small sauce pan over medium-low heat, combine all
ingredients, stirring almost constantly. If you don’t keep on stirring, the
mixture will turn clumpy, but you want it to be smooth and creammy.

After 6-8 minutes, mixture should start to get slightly thick. Once it is
thick and you have gotten rid of any clumps by stirring, pour into serving
bowls or cups and chill in the refrigerator for at least one hour. Pudding
will set in fridge.

Garnish with fruit or a sprinkle of cinnamon if desired, and enjoy!

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.

3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry
and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped

Directions:

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes,
until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

NUTRITION INFORMATION: Per serving: 237 calories; 16 g fat (2 g sat, 8
g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber;
454 mg sodium. Nutrition bonus: Vitamin A (180% daily value), Folate
(41% dv), Vitamin C (38% dv), Calcium (29% dv). 1 1/2 Carbohydrate
Servings

MAKE AHEAD TIP: To make ahead: The dressing (Step 1) will keep,
covered, in the refrigerator for up to 2 days. Whisk just before using.

Source: EatingWell Diet

7 oz Indonesian Cuisines tempeh, sliced
1 stem (stalk) of lemon grass, crushed/smashed flat
2 bay leaves
1/2 inch of fresh galanga, crushed/smashed flat
2 1/2 cups of tap water

Spices:

½ medium size Onion chop fine
3 cloves garlic crushed/smashed flat
1/2 tsp coriander powder
1 tsp of salt
2 tbs of brown sugar or coconut brown sugar
1/2 tsp of coconut powder
1 tsp of “sambal oelek” (coarse red chili sauce), if you like it
sweet and “hot”.

How to prepare them:

Mix all the ingredients. All spices are grounded with chopper until it becomes coarse. Sauté the coarse spices on medium heat until most of the spices “bumbu” cook. Add the tempeh into the sauté spices, and mix them. Add a little water so about just above the tempeh and mix with the spices, close the pan with small heat, simmer until almost the water being absorbed by the tempeh.
Stir occasionally; take out the tempeh put into the colander.

Finally, fry the moist tempeh and submerged in sufficient oil on medium-high heat until the color of the tempe changes to light
brown, but the tempe is not crispy. Serve warm. Enjoy!

from Elly Tjan