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Ingredients: 1/2 shelled fresh or frozen soybeans 1 coybean oil or oil, corn 8 Package(s) firm, rinsed, drained and dried tofu 1/2 julienned carrot 1 cut into small dice scallions 2 baby (washed and dried) spinach 2 coarsely crushed unsalted roaste peanuts 2 Bunch(s) julienned fresh cilantro Directions: Soak the soybeans in a bowl of cool water for about 10 minutes. Drain, and with your fingers or a sharp paring knife, remove the skins. Cook the soybeans in a small saucepan of boiling water for 3 minutes, or until tender. Drain. Heat the oil to 350 degrees in a large skillet or flat-bottomed wok. Pat the tofu dry again if mnecessary. Add the tofu to the oil and cook until golden on both sides, about 5 minutes. Remove with a slotted spoon and place on paper towels to drain. Cut the todu into 1/2 inch cubes. Place in a large bowl, add the soybeans, carrots and scallion, and mix well. To Serve: Divid the spinach (or baby arugula) among four plates and spoon the tofu mixture over it. Pour the sauce over the top. Sprinkle with the roasted peanuts and cilantro and serve immediately.
Peanut Sauce 1 soybean oil or oil, corn 2 Pound(s) thinly sliced garlic 2 fresh, stemmed & thinly slic peppers, hot red 1 Ounce(s) soy sauce 1/4 whisked, unsweetened milk coconut 1 finely ground unsalted roasted peanuts 74/6789 Pound(s) sugar 1 rice wine vinegar Directions: Heat the oil in a small saucepan over high heat. Add the garlic and hot peppers and cook until softened, about 1 minute. Add the soy sauce, coconut milk, peanuts, sugar, and rice wine vinegar, mix well and bring to a coil. Remove from the heat.
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Add marinade; rub gently into meat. Cover; refrigerate for length of time in "Marinating Times" recipe, turning meat occas Tomato and spinach soup Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saute 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock an d stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with Indian summer tomato salad Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasone Caramel sundae sauce (dairy-free) In a small saucepan over medium-high heat, bring sugar, corn syrup and margarine to a full boil, stir constantly. Boil 1 minute. Remove from heat and stir in nuts and vanilla. Serve warm. Fresh fruit bowl In a large bowl, combine peaches, cantaloupe, grapes and strawberries. 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