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Asparagus & Collard Casserole
from: http://www.all-creatures.org/
 Asparagus, Collards and Rice Casserole
in a Tofu Cream Sauce
Ingredients
1-1/2 lbs. Asparagus
1-1/2 lbs. Collard Greens
1 Onion, large, diced
4-6 Garlic cloves, crushed
1 tbsp. Oregano, dried
1/4 tsp. Cayenne Pepper (optional)
1 lb. Tofu, firm
1 tsp. Turmeric, powder
4 Carrots, large
2/3 cup Lemon Juice
2/3 cup Nutritional Yeast
3 tbsp. Corn Starch
2 cups Brown Rice cooked in 4 cups of water
Preparation
Peel and dice the Onion and peel and mince the Garlic and place in a large covered glass baking dish and precook for about 5 minutes in a microwave oven on "high", or in a conventional oven at 350 degrees F.
Begin to cook the Brown Rice in a separate pot on the stove top.
Thoroughly wash the collard greens and coarsely shred in a food processor or by cutting with a knife. Add the shredded collard greens, oregano, and cayenne pepper to the onions in the baking dish and cook for about 10 minutes or until the collard greens become tender. Mix every 5 minutes to insure even cooking.
While the collards are cooking, wash the asparagus spears, trim off the bottom 1/4 inch and cut into 1 to 1-1/2 inch lengths. Add the asparagus to the baking dish and continue cooking for another 10 minutes, mixing every five minutes.
Place the tofu, lemon juice, peeled and cut carrots, turmeric, nutritional yeast, and corn starch in a high speed blender. Cover and blend on "high speed" until creamy smooth.
When the asparagus and collards are tender, add the cooked rice and the blenderized tofu ingredients and mix thoroughly. Cover and place back into the microwave or conventional oven and cook for another 5 minutes. Mix again and cook for another 5 minutes or until the casserole is firm.
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Baked Tofu Ingredients
 Baked Tofu Ingredients
* 1 lb firm tofu, sliced in eight even slabs
* Marinade:
* 1 Tblsp rice vinegar
* 1 Tblsp toasted sesame oil
* 2 Tblsp Tamari soy sauce
* 2 tsp sugar
* 1/2 tsp ground ginger or 1 tsp minced fresh
* 1/2 tsp cumin
* 1/2 tsp coriander
* pinch cayenne
* Optional:
* 1/2 tsp garlic powder or minced fresh garlic
* fresh ground black pepper
* chopped scallions
Marinating and Baking the Tofu:
1. Make the marinade by shaking in a jar (put the lid on first!)
2. Arrange the tofu slices in a flat baking pan
3. Spread the marinade over and under the tofu slices
4. Cover and marinate 1 hour or more in the fridge, turning once or twice if possible
5. Preheat the oven to 375 degrees
6. Bake 30 minutes in the marinade, uncovered
7. Turn over halfway through the baking
8. Less baking time, if it looks very done halfway thruough
9. Broil for a few minutes if the tofu isn't golden on both sides
What To Do With Your Baked Tofu
* Serve with pasta and steamed veggies, with a little tomato sauce and parmesan cheese
* Serve with rice or quinoa and steamed veggies
* Add to a salad for a meal in a bowl
* Combine with sauteed veggies and salsa in a wrap
* Add to a veggie casserole or stew
* Serve on a bun with fixin's and fries
* Store in a covered container for sandwiches
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BBQ ONION SANDWICH
 One Vidalia or other sweet onion
Two Kaiser rolls
1/2 cup Vegan Barbeque Sauce (see below)
Slice onion and separate into rings. Saute onion in a few tbs of water or vegetable broth. When the onions are soft and limp, add about 1/2 cup of Vegan BBQ sauce. Scoop this onto your kaiser and serve them up.
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BBQ SAUCE (VEGAN)
 1/2 cup onion, minced
1 tbs fresh garlic, minced
1/4 cup oil
1/4 cup dark miso
3/4 cup fresh lemon juice or apple cider vinegar
2 cups tomato puree
1/4 cup tamari
3 tb unsulphured blackstrap molasses
4 1/2 tsp smoked yeast
1 1/2 tsp dry mustard powder
2 1/4 tsp ground black pepper
1 tbs chili powder
3/4 cup barley malt syrup
1/2 cup brown rice syrup
1 tbs barbecue spice blend (optional)
Saute onions and garlic in oil until onions are soft. Dissolve miso in lemon juice. Combine all ingredients and simmer for one hour in a heavy pot. Hint: Substitute 1 cup tomato paste and 1 cup water for 2 cups tomato puree.
Yield: 5 Cups
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BEAN AND POTATO ENCHILADAS
 The other evening I made bean and potato enchiladas and they were quite yummy. Even my picky 10-year old loved them!
5 small potatoes, cubed
1 1-lb. can beans of choice, drained and rinsed
3 cloves garlic, pressed
1 tsp oregano or cilantro
1 tsp cumin
Salt to taste
12 corn tortillas
8 oz. soy cheese, shredded
10 oz. enchilada sauce, picante sauce, taco sauce, whatever (I used canned green enchilada sauce because that is what I had on hand)
Boil potatoes in just enough water to barely cover them. When they are about half done, add the beans, garlic, oregano, cumin, and salt. Boil vigorously to reduce the water a bit and finish cooking the potatoes.
When potatoes are done, pour off water into the sauce of choice. Put 2 tablespoons or so of the bean and potato mixture on a tortilla, roll and place in a baking pan. I softened each tortilla with warm water, but dipping them in warmed sauce would work too. When finished rolling tortillas, pour sauce over enchiladas and sprinkle with shredded cheese. Place in oven till cheese is melted. Remove from oven and eat with salsa or pico de gallo.
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