Serving Size: 2

Ingredients:

• 2 Tbs. oil
• 1/2 lb. seitan (wheat gluten) pieces
• 3-4 spring onions, chopped
• 4-5 stalks bok choy
• 1 med. zucchini, sliced in matchstick pieces
• 1/4 cup white wine
• 1 Tbs. vegetable bouillon seasoning or cube
• 2 Tbs. tamari or soy sauce
• 2 Tbs. fennel seed, freshly ground
• 2 Tbs. cornstarch
• 1/2 cup water

Directions:

1. Slice the zucchini in very thin matchstick pieces.
2. Cut the bok choy in bite sized pieces.
3. Chop the spring onion in small pieces.
4. Grind the fennel seed. (I use a coffee grinder)
5. Make a sauce from the water, the white wine, the tamari, the vegetable bouillon, and the cornstarch.
6. Mix well to dissolve the cornstarch.
7. Heat the oil in a frying pan or wok.
8. Saute the spring onions.
9. Add the ground fennel seeds
10. Add the zucchini strips, and bok choy and lightly saute.
11. Add the sauce and cook until the sauce begins to thicken and becomes translucent.
12. Add the seitan pieces.
13. Season to taste with salt and pepper.
14. Serve over hot cooked rice.

Notes:

adapted from http://www.justvegetablerecipes.com/veg-4000.html

Serving Size: 2

Ingredients:

• 300 g tofu (natural or seasoned)
• 200 g savoy cabbage, shredded,
• 200 g pak choi, sliced
• 2 tbs. sesame oil
• 3 cloves garlic, finely sliced
• 20 g fresh mint lives,
• 300 g vegan wok noodles

Directions:

1. Place the cabbage and pak choi in a colander and rinse thoroughly with cold water.
2. Drain but do not allow to dry out.
3. Heat a wok or large, wide pan with a lid over a high heat.
4. Add the oil and heat.
5. If using natural tofu, cut the tofu into bite sized pieces, and cook in the oil until golden brown.
6. When the tofu is golden, add the garlic and mint leaves.
7. Stir-fry for 1-2 minutes until the garlic is golden.
8. Add the noodles to the pan and stir-fry for 2 minutes.
9. Mix in the prepared greens.
10. If using prepared, seasoned tofu, add it now.
11. Add 75ml cold water and cover.
12. Cook for 3-4 minutes, or until the greens have just started to wilt and the water has evaporated.
13. Serve immediately

Ingredients:

• 500 grams potatoes, peeled and boiled
• 1 bunch Chinese cabbage (bok choy), chopped
• 2 tbs. oil or margarine
• salt and pepper to taste
• pinch of nutmeg
• 1 teaspoon generous grainy mustard
• 150 grams smoked tofu pieces

Directions:
Peel and cook the potatoes until the are soft and crumbly.
Drain off most of the water, but leave a bit to make the mashing easier and the potatoes smoother.
Add a bit of oil or margarine and mash the potatoes. I do this by hand using a potato masher.
Season with salt pepper nutmeg and a bit of grainy mustard.
Add the bok choy and tofu pieces and mix well into the mashed potato mixture.
Season with salt and pepper and a pinch of cayenne pepper.
This is a nice meal on a chilly night. I serve it with a mixed salad and whole wheat rolls.