Tea Smoked Mushrooms

Tea Smoked Mushrooms
Serves 4

1/2 pound assorted mushrooms, washed and dried (include shiitake, chanterelle,
portobello, brown cremini, or garden variety white)
4 large cloves garlic, minced
Olive oil to coat the mushrooms
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
3 to 5 chives or scallions greens, chopped
Whole wheat pasta or ramen noodles [or crostini, for serving]

Tea-smoking mixture:
1/2 cup dry rice
1/2 cup brown sugar
1/2 cup black tea leaves of your choice, such as Yunnan, Assam, Kenyan or
Keemun
2 tablespoons whole black peppercorns, cracked
1 teaspoon whole coriander seeds
4 slices (about 1 ounce) fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon whole cloves

1. Quarter or halve the mushrooms, depending on their size, into bite-sized
pieces and place in a bowl.  Toss lightly to coat with garlic, olive oil and
soy sauce.  Grind black pepper over them and mix lightly to distribute the pepper evenly.

2. Mix together all of the smoking mixture ingredients.  Line a wok with foil
and place the smoking mixture in a mound in the center of the foil.

3. Set a wire rack in the wok and place a tight-fitting lid on top of the wok.
Heat the wok until wisps of smoke appear when you briefly lift the lid.

4. Reduce the heat under the wok and quickly place the mushrooms on the rack in
the wok.  Replace cover.  Smoke for about 5 minutes.  Remove the mushrooms and
place in a bowl to let stand at room temperature.  Adjust seasoning as needed
with salt and pepper to taste.

5. Top cooked whole wheat pasta or ramen noodles [or toast rounds/crostini]
with the mushrooms and sprinkle the dish with chives or scallion greens. Serve immediately.

Carrot Coconut Curry with Crispy Tofu

Delicious! Tried and true.

Tofu:

1 package extra-firm tofu
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper, optional
1 T. honey
1/2 cup tamari sauce

Curry:

1 T. coconut oil
1 onion, diced
1 garlic clove, minced
1" piece ginger, grated
1 jalepeno pepper, seeds removed and diced
1 t. turmeric
1 t. coriander
1 t. cumin
1 t. cardamom
OR
1 T. curry powder
5 carrots, peeled and sliced into fingers
1 - 15 oz. can full-fat coconut milk
1 - 28 oz. can fire roasted tomatoes

Toppings:

peanuts, cilantro, scallions, lime

Cut tofu into strips and mix tofu with olive oil, salt, and pepper. Roast in a 425 degree F oven until crispy, about 20 minutes. Then whisk together honey and soy sauce. When tofu is done baking, pour tofu sauce over the tofu and allow to marinate and rest awhile.

For the curry, heat coconut oil in large skillet. Sauce onion, garlic, ginger, and chile. When soft (about 5 minutes) add spices and salt. Cook for 3 or 4 more minutes. Then add chopped carrots and cook for another minute. Add coconut milk and fire roasted tomatoes. Simmer uncovered for 20 minutes or until vegetables are tender.

Place marinated tofu back into the oven for ten or 15 more minutes to re-crisp.

Serve curry over a bowl of rice or quinoa. Top with marinated tofu pieces. Add toppings of choice: scallions, cilantro, peanuts, or lime.

Black Bean Burgers

1 can black beans, drained
1 can tomatoes with mild chilies, drained
1 garlic clove, minced
1 tsp onion powder
2 green onions, chopped
1 c chopped carrots
1 c parsley or cilantro
2 c regular oats, not quick
8 whole grain buns

Combine first 7 ingredients in food processor. Add oats and mix. Form into 8 patties, place on sprayed baking sheet, bake for 8 minutes at 450 degrees. Turn oven up to broil and cook for 3 more minutes, turn burgers and cook for 2 more minutes (may need a little longer cooking time, just watch them, they should brown, but not burn). 

Serving Size: 8