Here's a very quick main dish with ginger and turmeric as the main flavor components. The tofu and hemp hearts add a good amount of plant based protein. Ginger, garlic, and turmeric are immunity-boosting and heart-healthy.

INGREDIENTS

• 2 cups extra firm tofu, cut into bite size pieces

• 2 tbsp minced fresh ginger

• 2 large garlic cloves, minced

• 2 cups asparagus spears, snapped into pieces

• 1 cup zucchini, cut into bite size pieces

• 1 tsp ground turmeric

• 1 tbsp coconut oil

• Hemp hearts

• Sea salt and freshly ground pepper to taste

STEPS

1. Heat coconut oil in a large skillet.

2. Add tofu, garlic, and ginger. Saute' on medium heat until tofu is slightly golden. 

3. Add asparagus, zucchini, turmeric, salt and pepper. Stir fry over medium-high heat for 2 minutes or until vegetables are heated through but still firm. Add 1 tbsp water if it starts to stick to the pan.

4. Dish onto plates and sprinkle generously with hemp hearts.

This healthier pilaf uses whole grain quinoa instead of rice. It still tastes delicious, will satisfy you longer, has much more nutrition, and lends a mild nutty flavor to your dish.  It contains 465% more protein than white rice and 360% more protein than brown rice. It's also a better source of fiber, providing 595% more fiber than white rice and 296% more fiber than brown rice!

I started with a pilaf recipe in Vegetarian Planet by Didi Emmons. It's one of my favorite cookbooks, and I've been using it for around 20 years!

INGREDIENTS

• 2 cups quinoa

• 1 tbsp dried lemongrass

• 1 tbsp minced fresh ginger

• 2 large garlic cloves, minced

• 1/2 tsp ground cloves

• 3 cups fresh green beans, snapped

STEPS

1. Boil 4 cups water and then add quinoa and 1 tsp salt. Cook on low for 15 minutes.

2. Heat 1 tbsp olive oil in a large skillet and add garlic and ginger to saute' lightly. Add green beans, lemongrass, cloves, salt and freshly ground black pepper. Stir fry over medium-high heat for 2 minutes. Add 1/4 cup water and cook on low heat with lid on until most of the water is absorbed.

3. Add the cooked quinoa to the skillet and stir it in.

Notes You can use fresh lemongrass if you have it. Try other veggies in place or added to green beans. Add tofu for additional protein.

This is a quick and easy dish. It is quite hearty tasting with the Shiitakes and soy. It's also spicy, but you can leave out the jalapeno and it will still have tons of flavor.

I used an extra firm tofu to make sure it held together, and when you stir it, gently fold it in to keep from breaking it apart. The broccoli only takes a few minutes to lightly saute' so that it remains a bit crunchy.

INGREDIENTS

• 2-3 cups Shiitake mushrooms, chopped

• 1 cup firm tofu, bite-sized pieces

• 1 cup broccoli, bite-sized pieces

• 1/2 medium size jalapeno, minced

• 3 large garlic cloves, minced

• 1/4 cup soy sauce

• 2 Tbsp olive oil

• 1/2 tsp ground black pepper

• 1 tsp sea salt

• 2 Tbsp pistachios

• Fresh basil leaves

STEPS

1. Heat olive oil in a large skillet and add garlic and mushrooms. Saute' on medium heat for 3 minutes. 

2. Add soy sauce and 1/4 water and stir well. 

3. Add tofu, jalapeno, salt and freshly ground black pepper. Saute' over medium heat for 2 minutes. 

4. Add the broccoli and saute' for 2 minutes.

5. Top with pastachios and basil leaves to serve.

BLACK BEANS & TOFU

Sometimes people say they aren't sure what to do with tofu and that it has no flavor. But the great thing is that it takes on the flavors you cook it with, so it's very versatile! It's also a wonderful plant protein source.

In this recipe, I cooked it in a cast iron skillet on the stove top with black beans and spices that gave it a bit of spicy heat.

• 1 can black beans

• 1 cup extra firm tofu, cubed

• 1 Tbsp olive oil

• 1 tsp ground cumin

• 1 tsp ground chipotle

• Sea salt and freshly ground pepper to taste

SALAD

This salad pairs well with the spicy black beans due to the orange peppers and celery.

• 4 cups fresh baby spinach

• 1 cup arugula

• 1 cup sprouts

• 1 orange bell pepper, chopped

• 4 celery stalks, chopped

• 1/2 cup pumpkin seeds

• Lemon Balm Salad Dressing

SERVE

Round out the meal with roasted corn on the cob for a perfect pairing!

TOMATOES

I love roasted tomatoes mmmmgood!

If you can get homegrown or locally grown, even better. They are so tasty!

1. Chop tomatoes into bite sized chunks.

2. Chop half an onion and add in a bowl with the tomatoes. 

3. Stir in a couple tablespoons of olive oil. 

4. Put into a cast iron skillet. Add sea salt, chili powder, and cayenne pepper. 

5. After the tomatoes are mostly cooked, stir in a can of rinsed black beans.

SQUASH

1. Chop a zucchini and a yellow squash into bite sized pieces. 

2. Mince a few cloves of fresh garlic. 

3. Put squash and garlic into a bowl and stir with a  tablespoon of olive oil. 

4. Put into a cast iron pan and sprinkle with a dash of sea salt and freshly ground black pepper.

5. Bake at 450 for 15-25 mins depending on the amount and your oven.

Serve with a tablespoon or so of sprouted pumpkin seeds and enjoy!