Tag Archives: tofu

Collard Greens Quinoa Pilaf

☘☘Happy St. Patrick’s Day!☘☘

In the spirit of sharing something green for St. Patrick’s Day I thought I would share this quinoa pilaf recipe with good for you leafy greens. Collard greens are wonderful greens to cook with in a quinoa pilaf. I used over eight cups of chopped collard greens in this recipe, mainly because I had just received bunches of collard greens from my friend Rita, and a quinoa pilaf seemed the perfect way to use these greens. Continue reading Collard Greens Quinoa Pilaf

Swiss Chard and Paneer Curry

Swiss Chard and Paneer Curry


  • 3 bunches of Swiss chard – about 6-8 cups finely chopped
  • 4 garlic cloves finely crushed
  • 1 tbsp ginger paste or shredded fresh ginger
  • 1 block paneer or tofu cut into small chunks
  • 1 green chili – seeds removed and cut length wise
  • 1 tsp cumin seeds
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder or paprika
  • Cilantro for garnish
  • Juice of 1 lemon
  • Oil

Continue reading Swiss Chard and Paneer Curry

Broccoli Pepper Stir Fry Noodles

Happy Lunar New Year!
The Year of the Dog

Happy Lunar New Year! Lunar New Year is the most important celebration in China. Originally it was tied to the lunar-solar Chinese calendar and was celebrated over 15 days. During this time families honor their household,  heavenly deities, as well as the family’s ancestors. It was also a time to bring families together for feasting. Continue reading Broccoli Pepper Stir Fry Noodles

Indian Spiced Noodles

For a different take on the orient inspired ramen noodles try this Indian spiced noodles packed with vegetables and Indian spices. This recipe takes your regular fresh ramen or yaki-soba noodles that are available in the refrigerator section of the grocery store and spices it up with Indian seasonings.

IMG_9705.jpg Continue reading Indian Spiced Noodles

Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth

Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth
4-6 servings


  • 4 cups finely cut brussel sprouts
  • 2 cups sugar snap peas cut in halves
  • 4 cups chopped spinach
  • 1 medium onion finely cut
  • 2 tsp chopped garlic
  • 1/2 tsp fresh grated ginger or ginger paste
  • 1 red chili (optional)
  • Salt
  • 1 tbsp fresh thyme
  • 1 small sprig of rosemary
  • 2 tbsp chopped cilantro
  • 1 tsp dry garlic powder
  • 1 tbsp honey
  • 1 block extra firm tofu drained and cut into cubes
  • 1 can 15 oz coconut milk
  • 2 tbsp oil

Continue reading Brussel Sprouts, Baby Spinach & Sugar Snap Peas in Herbed Coconut Broth

Noodles & Cabbage Stir Fry

We love stir-fry noodles when we go out to Asian restaurants. But it’s nice to have a homemade version once in a while. Here is my recipe for homemade noodles stir-fry.  I like to use cabbage and tofu in this noodle dish, but you can add sliced peppers, broccoli, and any other veggies of your choice. Continue reading Noodles & Cabbage Stir Fry

Pan-Seared Tofu with Broccoli & Peppers

Pan-Seared Tofu with Broccoli & Peppers
serves 2-3



  • 1 box extra firm tofu
  • 2 bell peppers cut into long strips or 10 small peppers cut lengthwise
  • 4 cups broccoli florets
  • 6 cloves garlic
  • 1 tsp crushed ginger
  • 4 tbsp Asian inspired braising sauce or marinade sauce
  • Oil

Continue reading Pan-Seared Tofu with Broccoli & Peppers

Martha Stewart’s Tofu Fries

I’m a big fan of Martha Stewart and have been for a very long time. Years ago when Martha Stewart had her television show, I would tape all her shows and then watch them later after I came home from work.   I loved her cooking recipes and gardening tips, and just her entire outlook on healthy wholesome living.  I even had a subscription to her magazine Martha Stewart Living that was a great resource for seasonal recipes, seasonal gardening, homemade gifts and crafts, and local stories of interest from all parts of America. She was ahead of her time that’s for sure. Continue reading Martha Stewart’s Tofu Fries