Sauce:
1/2 cup hot water
1/2 cup almond butter or peanut butter
1/4 cup cider vinegar
2 tablespoons tamari soy sauce
2 tablespoons blackstrap molasses
1 teaspoon cayenne

Saute:
1 pound broccoli
2 teaspoons ginger
4 cloves garlic
1 pound tofu, cubed
2 cups onion, thinly sliced
1 cup cashews, chopped
3 tablespoons tamari soy sauce
2 scallions, chopped

Directions:

Sauce:
In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.

Saute:
Stir-fry half the ginger and half the garlic in 1 tbsp. oil.

Saucy Beans
1 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove, minced
2 cups cooked or canned pink beans or garbanzos
6-ounce can tomato paste
1 cup hot water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 tablespoon firmly-packed brown sugar (optional)
juice of 1 lemon

Greens
1 tablespoon olive oil
1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and coarsely chopped

Couscous
2 cups water
1 cup whole wheat couscous
salt to taste

Directions:

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high heat and add onion and garlic, stirring to coat with oil. Saute, stirring occasionally, for 5 minutes or until softened and fragrant but not browned. Add beans, tomato paste, water, spices, sugar (if using),and lemon juice to the skillet, stirring well to combine. Heat until bubbling and somewhat thickened.
Cook the Greens: In another skillet, heat the olive oil over medium high heat and add greens. Saute, stirring occasionally, until just wilted and barely tender.
Make the Couscous: Bring salted water to a boil in a medium pot and add couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to remain, covered, for 5 minutes. Fluff with a fork.
Assemble: Place the couscous in a serving bowl. Make a hollow in the center of the couscous and add the greens, then top with the sauce. Using a large serving spoon, allow everyone to scoop up some of each to place on their plates. Yields 4 servings.

4 teaspoons tamari or soy sauce or Bragg Liquid Aminos
4 teaspoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 teaspoon Dijon or brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly-ground black pepper

Tempeh and Broccoli Rabe:

8 ounces tempeh, cut 1/2″ cubes
1/2 cup shallots, diced
1 tablespoon olive oil
1 pound broccoli rabe, washed well, roughly-cut into bite-sized pieces
1 cup diced seeded red pepper
1 tablespoon minced garlic
4 teaspoons nutritional yeast flakes
salt to taste
freshly ground black pepper to taste

Directions:

In a medium bowl, whisk together all of the marinade ingredients. Add the tempeh cubes and toss gently to thoroughly coat with the marinade. Cover, place the bowl in the refrigerator, and allow the tempeh to marinate for 1 hour or more.
After 1 hour, transfer the tempeh cubes to a non-stick skillet, and cook, while stirring often, for 8 to 10 minutes or until the tempeh is well browned and crisp around the edges. Remove the skillet from the heat, transfer the tempeh to a plate, and set aside.
Wipe out the skillet, return it to medium heat, and saute the shallots in the olive for 2 minutes to soften slightly. Add the broccoli rabe and continue to saute the mixture for an additional 5 minutes. Add the red pepper and garlic and saute an additional 3 minutes.
Add the reserved tempeh, nutritional yeast flakes, and season the mixture to taste with salt and freshly ground black pepper. Stir well and continue to cook the mixture an additional 1 to 2 minutes to allow the flavors to blend.
Serve as a main dish, side dish, or toss with cooked grains or pasta for a heartier dish.
Serves 2 to 4.

from Mari 84