-Heat 1 TBS of olive oil in a large skillet.
-Crumble 1 cube firm tofu and add it to the pan.
-Grate 2-4 carrots.
-Chop up 1/2 bunch green onions.
-Add the carrots and the onion to the tofu.
-Cook until vegetables are tender.
-Wash and chop 1-2 large handfuls of snow peas and add.
-Then add some chopped rainbow chard or beet greens along with 2 cloves minced garlic.
-Add a pinch of salt, and then sprinkle with ½ cup sharp cheddar cheese.
-Serve with salsa and sour cream.
-Cut the fronds and bottom off of 2 bulbs of fennel.
-Stand them on end and slice each bulb into very thin slices the long way.
-Heat 2 TBS of butter in a cast iron skillet, then put the fennel slices in a single layer into the pan.
-If there isn’t enough room, use 2 pans or make 2 batches.
-Brown the fennel about 5 minutes per side over medium heat.
-Don’t turn them until they are very brown on one side.
-After you finish browning the fennel, put it in a bowl.
-Add 2 TBS of honey and 1-2 TBS sherry to the pan and deglaze the pan for 2 minutes stirring often.
-Pour the honey syrup over the fennel.
-Press 1 clove of fresh garlic, then add it to the fennel with a pinch of salt and gently toss.
-Spread the fennel out in a single layer on a large serving plate.
-Zest most of one lemon over top of the fennel.
-Crumble about ¼ cup of chevre cheese over top of the fennel.
From Vegetarian Suppers by Deborah Madison.
For the black rice, measure out 1½ cups black rice. Wash the rice in several changes of water.
-Drain the rice, then put it in a pot and add 2¼ cups water.
-Soak for 1 hour, then add a scant tsp of sea salt and bring to a boil.
-Turn the heat to low and cook for 35 minutes.
-Turn off heat and let the rice stand for 10 minutes to steam before removing the lid.
-Mix together the following:
2 TBS Balsamic vinegar
3 TBS tamari
A scant TBS light brown or maple sugar
½ tsp sea salt
-Chop up 2 slicing tomatoes or ½ pint cherry tomatoes so that you have 1 cup chopped tomatoes.
-Add the tomatoes to the vinegar mixture and set aside.
-Tip and tail several handfuls of green beans.
-Bring a large skillet of water to a boil, add some salt and the beans and cook until just tender/firm.
-Lift them out and rinse to stop the cooking.
-Chop 1 cube of firm tofu into cubes.
-Lower the heat on the skillet and add the tofu, cook for about 3 minutes, then remove to a plate.
-Empty the skillet and return it to the stove.
-Chop up the following:
1 TBS fresh ginger
1 onion or some summer leeks
1 large or 2 small summer squash
1-2 carrots and/or some bok choy
4 cloves of garlic
-Turn the heat on high under the pan and add 4 tsp roasted peanut oil.
-When the pan is hot, add the ginger and stir-fry 30 seconds.
-Then add the onion, carrot and summer squash and stir-fry about 5 minutes.
-Add the garlic, tomatoes, beans and sauce and then the tofu.
-Mix together ¾ cup stock or water and 1 tsp cornstarch and add it to the pan.
-Cook until bubbling and hot, then stir in some chopped cilantro. Serve with the black rice.