My Auntie Blanche's Anise Cookies

Preheat oven to 400.

Combine:
2 eggs
2 tsp anise extract (or just use the whole bottle)
1 cup milk
1/2 cup oil
1 cup sugar

Add in:
4 cups white flour.

Drop by tablespoon into cookie sheet and bake about 8 minutes.

Icing:
3 Tbsp milk
1.5 cups confectioner's sugar

Optional: sprinkles on top of icing

Baked Seasoned Tofu

This goes well with Curried Rice Noodles. This recipe is slightly adapted from one in Moosewood Restaurant Daily Special. (Yes, I rely heavily on the Moosewoods.)

1 cake tofu
2 Tbsp soy sauce
1 Tbsp water
1 Tbsp dark sesame oil
1 tsp rice vinegar
1 tsp honey
1/2 tsp ground anise seed

Preheat oven to 375.

Slice tofu into 12 rectangles and lay on a cookie sheet in a single layer. (I like to cover the sheet with foil for easy cleanup).

Mix remaining ingredients and pour over tofu.

Bake tofu about 40 minutes and serve.

Curried Rice Noodles

From Moosewood Restaurant Low Fat Favorites. Serve with baked tofu and a steamed veggie on the side. I like green beans.

1/2 pound rice stick noodles

DRIED SPICES:
2 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp coriander

SAUCE:
2 Tbsp dry sherry
3 Tbsp soy sauce
1/4 cup water
1 tsp sugar

VEGETABLES:
1 Tbsp minced garlic
1 Tbsp grated ginger root
1 Tbsp canola oil
1 cup thinly sliced red onion
1 cup peeled, julienned carrots
1 cup sliced yellow oe red bell pepper
4 cups thinly sliced bok choy or napa cabbage
salt and pepper to taste

GARNISH: (optional - one or some)
lime wedges
minced fresh cilantro, basil or scallions

METHOD:

Place the noodles in a heatproof bowl and cover with boiling water. Cover the bowl and set aside.

Mix together spice mixture, and in a separate bowl, sauce ingredients. Set aside.

In a large nonstick pan, combine garlic, ginger and oil. Sauté on medium heat for about 2 minutes, stirring often. Add red onion and carrots and cook for 3-5 minuts more, stirring often. Add bell peppers and continue to cook another 4 minutes. Add cabbage and spice mixture and cook for 1-2 minutes. Pour in sauce, cover and simmer for 2 minutes or until cabbage is tender.

Drain the noodles and stir into the sauté. Season with salt and pepper. Garnish as desired.

Cape Cod Tofu Salad

This is my best guess of how a local chef, her company is called Cooking from the Heart, makes her tofu salad. I think my version is a pretty good replication of hers. This is really yummy on a sandwich, or straight out of the bowl.

7 oz package baked tofu, teriyaki flavor, cut into 1/2 inch cubes
2 large stalks of celery, diced
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup mayonnaise (I use Vegannaise)
salt and pepper to taste

Combine all ingredients and chill.

Falafel Burgers with Yogurt Tahini Dressing

This recipe is from Moosewood Restaurant New Classics. Much lower in fat than traditional fried falafel -- and extra protein from the tofu. Good wholesome food.

FALAFEL BURGERS
1 cup diced onion
2-3 garlic cloves, minced or pressed
1 Tbsp olive oil
1 cup diced red bell peppers
1 tsp turmeric
1 tsp ground coriander
pinch of cayenne, or to taste
12 oz firm tofu, pressed and crumbled
1.5 cups cooked chick peas (15-oz can, drained)
3 Tbsp fresh lemon juice
1 Tbsp soy sauce
1 tsp dark sesame oil
1/4 cup chopped fresh parsley
1/2 tsp salt, or to taste
1/2 cup breadcrumbs

Preheat the oven to 350. Oil a baking sheet.

Sauté onions and garlic in olive oil on medium heat for 5 minutes. Add peppers, turmeric, coriander and cayenne and sauté for 5 minutes more.

While the veggies cook, combine tofu, chick peas, lemon juice, soy sauce and sesame oil in food processor until well combined but not a paste.

Transfer tofu mixture to a large bowl. Stir in veggie mixture, parsley, tahini, bread crumbs and salt, until uniform.

Shape into 8 patties, using about 1/2 cup mixture per patty. Bake for 30 minutes until golden, juicy and firm.

Top with Yogurt Tahini Dressing.

YOGURT TAHINI DRESSING
1 cup plain yogurt or plain soy yogurt
2 Tbsp tahini
1-2 garlic cloves, minced or pressed
1 Tbsp lemon juice
2 tsp chopped fresh dill
salt and pepper to taste

Combine all ingredients and let sit for 15 minutes before serving. Serve cold.

Sweet & Sour Carrot Salad

This recipe is from one of my yoga students. It's a chilled, marinated carrot dish that's best as a condiment or small side.

2 lbs. carrots, sliced
1 cup condensed tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup salad oil
1 tsp dry mustard
dash salt
1 large green pepper, diced
1 small onion, diced

Steam carrots 5-8 minutes, until tender-crisp. Combine all other ingredients, and pour over warm carrots. Chill. Drain before serving. Keeps 2-3 weeks in refrigerator.

Fresh Tomato Zucchini Soup

This recipe, slightly altered from this version, came to me via an email from the Marshfield Farmers' Market. I made it with freshly-picked produce, and it was exquisite.

2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small onion, diced
1 tablespoon minced hot pepper of your choice (optional)
2 cups vegetable broth
fresh herbs of your choice, chopped (I use basil)
salt & pepper to taste

Heat oil in large skillet. Saute zucchini, onion and garlic. Set aside.

Puree tomatoes in food processor or blender.

In large pot mix puree, peppers and broth. Bring to boil.

Add herbs, zucchini and garlic. Turn heat to low and simmer for 45 minutes.

Add salt & pepper to taste.