VEEG

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls".  It's kind of funny because this is what I have pretty much done on my plate for a long time now.  I would stir it all together, much to my children's chagrin.  Well, at least one of my children.  She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food. The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl.  Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely! Mexican Tofu Scramble Bowl makes 4 bowls 1 brick of tofu, pressed for 20 minutes, then crumbled 1 tablespoon taco seasonings 1/2 cup garl...

Not the prettiest pictures but I needed to capture this recipe and save it.  We all loved it.  So creamy and delicious and we all knew it was a keeper.  A definite need to repeat the recipe. Matter of fact I cooked up some green beans from the Farmers market yesterday... Green Bean and Tofu Curry I had a lot of fun creating this recipe.  I had some of my fire roasted salsa in the fridge.  If  you do not have salsa handy, use a little tomato paste mixed with water. 2 tablespoons coconut oil or any mild oil 1/2 cup salsa 1 cup onion 3 cups green beans 1 1/2 teaspoons Balti Seasoning* 1/2 cup roasted Anaheim chilies or similar style chilies 1 can coconut milk 1/2 cup water slurry: 1 tablespoon of corn starch mixed with 1 tablespoon of water Press tofu, at least for 30 minutes. Cut into bite sized cubes. Boil green beans until tender. Cool to stop cooking process if you are not going to add the green beans right away. Drain completely....