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Vegan for the Holidays

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Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

The robust, toothy texture of spelt is an unexpected delight to those unfamiliar with these ancient grains that are available today in natural food markets. Light on the calories, a main dish like this one may be a welcome treat after the calorie-laden holiday foods have left their calling card around your middle. Serve with a green salad and some steamed vegetables like broccoli, Brussels sprouts, or cauliflower.


    4 1/2 cups (1 liter plus 120 ml) water
    1 1/2 cups (360 ml) spelt
    1 teaspoon salt

    3 medium tomatoes, quartered
    2 medium onions, sliced, slices quartered
    1/2 pound (225 g) sliced button mushrooms
    2 to 4 tablespoons balsamic vinegar

    1 pound (450 g) extra firm tofu, cut into bite-size pieces
    2 tablespoons Bragg Liquid Aminos or low sodium soy sauce
    1 tablespoon lemon juice

    Red or green salsa or hot sauce

  1. Combine the water, spelt, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Turn heat down to low and steam for 40 to 50 minutes or until grains are tender. The spelt will still retain its chewy nature but will be easy to chew when cooked.
  2. While spelt is cooking, preheat the oven to 375 degrees (Gas Mark 5) and lightly oil a large, sided baking sheet. Arrange the tomatoes, onions, and mushrooms on the sheet and sprinkle with half the balsamic vinegar. Roast for 15 minutes. Turn with a spatula, sprinkle with salt and pepper, and sprinkle with the remaining balsamic vinegar. Roast another 15 minutes and check to see if the onions are nicely browned. Return the pan to the oven if the vegetables need another 5 or 10 minutes to brown.
  3. To prepare the tofu, combine it with the Bragg Liquid Aminos and lemon juice in a large, deep, non-stick skillet. Cook and stir over high heat until the tofu cubes are golden brown. The liquid will evaporate and allow the tofu to turn golden.
  4. When the spelt is tender, drain off any remaining liquid, and stir in the browned vegetables and tofu. Adjust seasonings and serve with salsa or hot sauce on the side. Makes 6 servings.

Click here for past cookingwithzel@home.comeonin recipes

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