Zucchini Tofu

Here is my favorite tofu recipe.  Although it's sort of Chinese-like, I cook it more slowly over lower heat than an authentic Chinese stir-fry, which gives the onions a very different flavor.  Quantities are very approximate; basically it's "season to taste".  When zucchini is not in season, you can use frozen zucchini, thawed and drained--but … Continue reading Zucchini Tofu

High-Protein, Vegan Pasta Salad

After some experimentation, I developed this ***NEW!!!***IMPROVED!!!*** more nutritious Pasta Salad. Note that you can reserve some of the cooked pasta and veggies for the Original Recipe treatment and use the Improved Recipe on the rest, thus pleasing a variety of palates or just giving yourself some variety as you eat leftovers. Both versions of Pasta Salad are extremely versatile as to which vegetables you use, which makes this an ideal recipe for summer when your garden or farm-share crate is overflowing and you've got an array of random vegetables to use.

The TV Game

My brother and cousins and I came up with this game when we had been sent to play in an upstairs room at our grandparents' house and were wishing there was a television to watch... One person is the TV. Everybody else sits down facing TV, each holding an invisible remote control. TV stands there looking blank until … Continue reading The TV Game

Red & Green Pockets

This recipe started from one in Diet for a Small Planet by Frances Moore Lappe, a book I highly recommend to anyone who's concerned that a vegetarian diet can't give them enough protein. She focuses on getting multiple sources of vegetarian protein into one meal, in this case peas, peanuts, whole wheat, and yogurt. My modification is more convenient but still delicious, with plenty of protein and vitamins. Our son has loved Red & Green Pockets since he was a toddler!