Health for Body Mind and Soul

Diet plays an important role in our health and that of our families. One of the first steps in providing the best diet for ourselves and our families is recognition of the need to change our dietary practices to include one that provides the essential nutrients required for growth and development. Another step is to prepare foods that are not only healthy but palatable and appealing to the eyes.

We invite you to experiment with the recipes provided here and to rate your level of satisfaction with them on a scale of 1 – 5. Please take the opportunity to share some of your favorite vegan recipes also in the comment section below.




Tofu Balls

1  & 1/2 pound firm tofu, drained and mashed with a potato masher

8 stalks green onions, chopped

1 small green pepper, finely chopped

1  5-ounce can water chestnut, chopped

1/4 cup parsley or cilantro chopped

3 tablespoons Braggs Liquid Amino or soy sauce

3 tablespoons Almond Butter

1 teaspoon garlic powder or 1 large clove garlic, chopped finely

2 cups breadcrumbs

Place all ingredients except breadcrumbs in bowl. Mix well. Form into 1 & 1/2 inch balls. Roll in breadcrumbs. Place on lightly greased cookie sheet. Bake in preheated oven at 350 degrees Fahrenheit for 50 – 60 minutes.

Tofu is one of my favourite foods. It is a versatile, inexpensive,  good-quality, low fat, cholesterol-free, source of protein. Here is a tasty tofu curry recipe.

Tofu, Vegetable Curry

19 ounces firm tofu.

1 16-ounce can chick peas (garbanzo beans)

2 large potatoes, cooked and diced (quarter inch)

1 large onion, sliced

3 cloves garlic, diced

1 teaspoon salt or vegetable seasoning (McKays chicken-like soup base) to taste

2 tablespoons cornstarch (optional)

2 tablespoons olive oil

4 tablespoons curry powder

1 teaspoon turmeric

1/4 teaspoon ground thyme or leaves

2 bay leaves

1 can coconut milk

1/4 cup water

1 cup frozen vegetables (carrots, beans, peas) optional

Method

Drain, rinse and cut  tofu into quarter inch cubes. Place in sealed container and freeze overnight. Remove from freezer and thaw in fridge. Drain excess fluids.

Mix curry, turmeric, thyme, salt or vegetable seasoning in bowl. Add tofu and marinate for one hour. Then -

Add olive oil to skillet and heat. Add onions and garlic . Sauté until tender. Remove from skillet.

Add tofu mixture to skillet and brown both sides. Add frozen vegetables (optional), onions, garlic, potatoes, garbanzo beans, and coconut milk. Cook until vegetables tender about 30 minutes.

Mix cornstarch with water until smooth. Add to skillet stirring often to avoid lumps.

Add bay leaves and simmer for 10 minutes.

Remove from heat. Serve with whole grain brown rice.

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