Tofu Bahn Mi!

1 baguette
14 oz. extra firm tofu
1 T. vinegar
1 T. soy sauce
1 t. curry powder
1 t. ginger
1 t. cumin
1/2 c. mayo
1 T. sriracha
1/2 cucumber, sliced
1 large carrot, shredded
1 bunch cilantro

Drain and press tofu and slice in half lengthwise and crosswise.  Grill in a skillet with vinegar, soy sauce, curry, ginger, and cumin until golden on each side.  Slice baguette in half and toast.  Spread each side with mayo and sriracha.  Top with tofu, cucumber, carrot, and cilantro.

Popovers!

4 c. warmed milk
8 large eggs
4 c. flour
1 1/2 t. salt
2 1/4 c. grated Gruyere

Warm the milk and whisk eggs until frothy.  Slowly whisk in the milk without cooking the eggs.  Slowly add flour and salt to the milk and eggs.  Gently combine until smooth.  Butter the popover pan and pour batter until 3/4 full.  Top with 2 1/4 T. cheese.  Bake at 350 degrees for 50 minutes.  Serve immediately. Makes 24 popovers.

Baked Brie and Candied Pecans!

1 wheel of brie
2 T. honey
1 baguette, sliced
dried figs
2 apples, sliced
1 1/2 c. pecans
1/4 c. maple syrup
1 t. salt

Bake brie with honey at 350 degrees for 10-15 minutes.  Spread on apples and baguette.  Serve with figs and candied pecans.  Heat the pecans in a hot skillet with maple syrup and salt.  Heat until syrup is bubbly and starts to caramelize.  Spread pecans on parchment paper to cool.

Pesto Gnocchi with Shrimp!

1 pkg. gnocchi
1 bunch of asparagus, cut into 2 inch pieces
1 jar of roasted red peppers, drained and sliced
8 oz. cooked shrimp
1/4 c. pesto

Bring water to a boil and cook gnocci and asparagus for a few minutes.  Drain and toss with peppers, shrimp, and pesto.

Avocado Shrimp Quinoa!

1 c. quinoa
2 c. vegetable broth
1 t. cumin
1 t. curry
1 t. black pepper
1/2 t. cayenne
2 avocados, diced
1 pt. grape tomatoes, halved
8 oz. cooked shrimp

Simmer quinoa in broth and spices for 15 minutes or until fully cooked.  Cool if desired.  Stir in avocado, tomatoes, and shrimp.

Mushroom Stroganoff!

2/3 c. raw cashews
2 t. red wine vinegar
1 t. salt
1 1/2 lbs. mushrooms, sliced
3 shallots, thinly sliced
2 1/2 c. vegetable broth
1 T. Dijon mustard
1 t. cayenne pepper
1 t. black pepper
1/2 lb.  egg noodles

Place cashews in a small bowl and cover with boiling water.  Let soak for 30 minutes.  Drain and blend cashews, 1/4 c. water, vinegar, and salt in a blender until smooth.  Add more water as needed.  Meanwhile, saute mushrooms and shallots in a large skillet until they begin to brown.  Add a little broth to keep the mushrooms from sticking to the pan.  Cook until mushrooms are soft, about 10 minutes.  Stir in remaining broth, mustard, and pepper.  Simmer until mushrooms are tender and sauce has thickened, or about 25 minutes. Stir in the cashew cream and serve over cooked egg noodles.

Cauliflower Tots!

1 head of cauliflower, cut into florets
1/2  onion
2 cloves garlic
2 eggs
1/2 c. shredded cheese
1/2 c. rolled oats
1 t. salt
1 t. black pepper
1 t. parsley
1 t. crushed red pepper

Shred the cauliflower florets, onions, and garlic in a food processor.  Mix with eggs, cheese, oats, and -seasonings.  Form the mixture into egg-shaped tots and place on a baking sheet.  Bake for 35 minutes at 400 degrees.  Flipping them halfway through to brown on each side.  Serve with ketchup for dipping.  Makes about 24 tots.