Preparation:

Cut tofu into 1 inch cubes. In a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes. Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes. In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!

Black Bean & Corn Salad

from Lee Brinkman

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well  mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Red Lentil Coconut Curry Soup

from Roberta Giles

Step 1

In large soup pot: heat olive oil and add diced onion and crushed garlic. Cook until it looks transparent about 3 minutes add all the spices. Cook another 2 minute

Step 2

Add tomatoes, coconut milk and  bring to boil add lentils  and reduce heat and simmer for 20 minutes or until the lentils are tender, stir occasionally as lentils will stick and might burn on bottom.

Step 3

Add lemon juice and stir throughly, serve with fresh chopped cilantro sprinkled on top.