Bok Choy, Portabella Mushrooms and Tofu: An All Creatures American International Vegetarian Vegan Recipe - cruelty free, gourmet, recipes, lifestyle, food, appetizer, appetizers, beverage, beverages, bread, breads, roll, rolls, cake, cakes, breakfast, lunch, dinner, supper, dishes, meals, case

veggies.jpg (8284 bytes) Bok Choy, Portabella Mushrooms and Tofu
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Bok Choy, Portabella Mushrooms and Tofu
6 to 8 servings over brown rice

Ingredients

3 lbs. Bok Choy
1 lb. Portabella Mushrooms
1 lb. Onions
1 lb. Carrots
1 lb. Tofu, firm block
2 tbsp. Garlic, crushed (6 cloves)
1 tbsp. Ginger, ground
1 Chipotle Pepper
4 Dates, pitted
1/4 cup Soy Sauce
1-2 tbsp. Corn Starch
3 cups Brown Rice cooked in 6 cups water
(To enlarge the photo of the bok-choy, portabella mushrooms and tofu, click on the photo or link)

Preparation

We prepared this recipe on our wok. It can also be prepared in a large pot or pan on the stove top, or in a large covered dish in a microwave oven.

Begin by heating to water for the rice in a pot on the stove top.

While the water is heating, wash, clean, and peel the vegetables.

When the rice water begins to boil, add the rice, cover, and lower the heat to simmer. When all the water is absorbed, remove from the heat.

In the container of a high speed blender, place 1 cup of water, the garlic, dates, chipotle pepper, about 1/4 of the onions and a carrot. Cover and blend until all the pieces are ground into a smooth mixture.

Coarsely dice the remaining onions, and slice the carrots.

Place the onions and carrots in the wok along with the ginger and the blender contents, and stir fry until the onions become semi translucent.

Cut the bok choy and portabella mushrooms into bite sized pieces or strips and add to the wok. Continue to stir fry until the bok choy and mushrooms become tender.

Cut the tofu block into 1/2 inch or smaller cubes.

Mix the soy sauce and corn starch together until smooth. If there is a lot of liquid in the veggies use 2 tablespoons of corn starch.

Add the tofu and soy sauce mix to the wok, lower the heat to simmer and mix until the sauce thickens (about a minute or two). If the liquid does not thicken enough, mix another tablespoon of cornstarch with a little water and some of the liquid from the wok. Add to the wok and mix again until the liquid thickens into a sauce. Turn off the heat.

Serve on a bed of brown rice and enjoy!

Ingredients information

Bok Choy	Carrots	Corn Starch	Dates, Deglet	Garlic	Ginger, ground
Mushrooms, Portabella	Onions, Yellow	Peppers, Chipotle	Rice, Brown	Soy Sauce	Tofu, block

Utensils and Equipment Information

Garlic Press	Knives	Measuring Cup, Liquid	Measuring Spoons	Peeler, Vegetable
Pot, Glass	Spoon, Large Mixing	Vita-Mix	Wok, Stainless Steel	A Loving Cook He or she makes everything taste better!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

Your Comments are Welcome:

If we REALLY want God to bless America and the earth, GO VEGAN!

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