Hot and Sour Egg Drop soup

Hot & Sour Egg Drop Soup

8 cups chicken broth
2 carrots, sliced thinly
2 large green onions sliced thin (separate whites and greens)
1 bundle of bok choy greens (leafy greens with yellow flowers)
Small handful of Snap peas – trimmed and quartered
1/2 package medium tofu, cut into 1/2-inch dice
6 tablespoons white vinegar
6 tablespoons soy sauce
1 tablespoon red chili sauce
1 tablespoon sweet chili sauce
2 teaspoons sugar
2 tablespoons cornstarch, drissolved in 2 tablespoons water
2 eggs, lightly beaten with a splash of water
1 green onion, sliced thinly

Bring the chicken broth to a boil in a large saucepan. stir in carrot, bok choy greens and white parts of the green onion, simmering for about 5 minutes.
Add the vinegar, soy sauce, chili sauces, and sugar - simmer for about 2 minutes.
Pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute.
Add tofu, green onion tops and snap pea pods.
Bring soup back to boil and slowly pour in the egg, stirring the soup to create “egg flowers.”
Serve with extra chili sauce for spicing it up.

Variation: Made without tofu, bok choy, snap peas or sweet chili sauce. Added some broccoli slaw, celery and cooked chicken.

Dairy Free Banana Muffins

In a large bowl mix dry ingredients:
2 cups whole wheat pastry flour
1 cup wheat germ
1 cup raw cane sugar
1 tablespoon cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

In another bowl mix together wet ingredients:
6 large bananas, mashed
2 eggs
1 cup apple sauce

Add wet ingredients to dry and mix just until combined. Bake at 350F for 20-25 minutes or until toothpick inserted in the middle comes out clean and muffins are golden brown. Makes 24 muffins.

Dairy Free Double Ginger Cookies

Preheat oven to 375F. Cover cookie sheet with parchment paper.

In a large bowl mix together:
1 cup brown sugar
2/3 cup vegetable oil
¼ molasses
1 egg
Approximately 1 tablespoon fresh shredded ginger (shred on a microplane)

In another bowl mix together:
1 cup white flour
1 cup whole wheat pastry flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
Approximately ¼ teaspoon fresh ground nutmeg

Add dry ingredients to wet and mix until well blended. Refrigerate for 10-15 minutes.

In a small bowl place:
2-3 tablespoons of granulated sugar for dipping

Squeeze together a small chunk of dough and then roll in to a 1” ball. Dip one side of dough ball in to the sugar and place on the cookie sheet 2” apart, sugar side up. Bake for 7-9 minutes or until cracked on top. Cool on cookie sheet.

Protein Packed Blueberry Muffins

Protein Packed Blueberry Muffins

Ingredients:
Wet Stuff:
• 1 cup flaxseed egg substitute (1/4 c flax meal + ¾ c warm water)
• 2 cups soymilk
• 1/2 cup canola oil
• 1 1/2 cups honey
• 2 Tbsp vanilla

Dry Stuff:
• 3 cups whole wheat pastry flour
• 1 cup wheat germ
• 1 cup flax meal
• 1 cup soy flour
• 2 cups AP flour
• 2 Tbsp baking powder
• 1 1/2 tsp baking soda
• 3 scoops Trader Joe's soy protein powder

Goodies:
• 1 bag TJ's frozen organic wild blueberries - teeny tiny berries

Muffin How-To's:
1. Sift all dry stuff into large bowl and set aside.
2. Whisk all wet stuff together.
3. Blend wet into dry and fold in goodies using a spatula or wooden spoon. Do NOT over mix.
4. Scoop batter in to greased or paper lined muffin tins.
5. Bake at 375 for 18-20 minutes or until muffin springs bake when touched.


Makes 30 muffins


Modified from Best Vegan Blueberry Muffins

Shrimp Spring Rolls with Peanut Sauce

Shrimp Spring Rolls
rice papers
thin shaved cucumber
julienned carrot
fresh cilantro
fresh basil
fresh mint
mung bean threads, soaked and boiled according to package directions
cooked shrimp (I boiled cooked with lime wedges and chunks of ginger)

Peanut Sauce

1/2 cup apple juice, microwaved until hot
1/3 to 1/4 cup all natural creamy peanut butter
2 tablespoons soy sauce
2 teaspoons red curry paste
chopped peanuts


Prepare rice papers by soaking in water and wrap up ingredients. Dip in peanut sauce or sweet chili sauce (TJ's brand is good).

Thai-Style Pumpkin Peanut Soup

Thai-Style Pumpkin Peanut Soup

32 oz reduced-sodium chicken broth
1 28 oz can pumpkin
13.5 oz apple juice (I used two Trader Joe's apple juice boxes)
1/2 cup all natural peanut butter
3 tablespoons minced green onions
1 tablespoon grated peeled fresh ginger
1 teaspoon grated lime zest
2 tablespoons red curry paste
1 garlic clove, crushed
cubed tofu
Chopped fresh cilantro
Lime wedges
chopped peanuts

Combine first 3 ingredients in a large pot, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Whisk in peanut butter. Stir in remaining ingredients (except for cilantro); cook 3 minutes or until thoroughly heated. Put cubes of tofu in each bowl. Ladle into soup bowls. Sprinkle with cilantro & peanuts and squeeze a lime wedge over each bowl.


Modified from Cooking Light, NOVEMBER 1998