Vegan Kung Pao Tofu with Vegetables: Recipe

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Vegan Kung Pao Tofu with Vegetables

Ingredients:

  • 1 block tofu, firm- drained and but into cubes (try to get as much liquid out of the tofu)
  • 1 tablespoon peanut or olive oil

Sauce:

  • 1 cup hoisin sauce
  • 1/2 cup Bragg’s Aminos ( or soy sauce)
  • 3 garlic cloves, minced
  • red pepper flakes, pinch
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 1/2 cup carrot, small diced
  • 1/2 cup onion, small diced
  • 1/2 cup red bell pepper, small diced
  • 1/2 cup zucchini, small diced
  • 1 tablespoon peanut or olive oil

Directions:

Heat the peanut oil in a pan and fry the tofu until golden brown. Set aside.

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Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness.

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Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion. In a sauté pan heat the peanut oil and sauté the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins. Add the golden tofu cubes and mix gently. Now add the sauce, a little at a time, until you get the desired coating. Let the mixture simmer for a few minutes to reduce the sauce and thicken it.

Serve over jasmine rice and enjoy!

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Kimchi (Kimchee) Vegan Recipe – Probiotics

Kimchee (kimchi) – Fermented Vegetables – Probiotic

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

My Recipe

Ingredients:

  • 1 head of Green Cabbage (any cabbage with do), washed and cut into bite-size pieces
  • 5 carrots pealed and cut into bite-size pieces
  • 5 celery salks, washed and cut into -bite-size pieces
  • Left over broccoli stems I had, cut into bite-size pieces
  • 3-4 tb sea salt (regular salt will do)
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 dried red pepper
  • 1 tb cayenne Pepper
  • 1 ts sugar

Instructions:

In a large bowl put 5-6 cups water and 3 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage carrots, celery, broccoli to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times.

Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2-quart jar or crock.

Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar.

Cover loosely with a clean cloth and set aside for 3 to 7 days.

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