Stir–Fried Vegetables with Tempeh or Tofu —Serves 6

1 block (8 ounces) tofu or pack (6–8 ounces) of tempeh cut into cubes 1 large onion, cut into windowpanes 1 cup fresh (or reconstituted dried) shiitake mushrooms 1 cup vegetable stock 2 carrots, sliced on diagonal 1 cup broccoli florets 1/2 cup water chestnuts, sliced 1 clove garlic, minced 2 Tablespoons grated fresh ginger tamari or soy sauce to taste 3 Tablespoons toasted sesame oil cayenne to taste

If using tempeh, bake or steam for 10 minutes before sautéeing. To cut onion into windowpanes, cut in half lengthwise, then cut each half into 3 or 4 sections lengthwise, depending on size of onion. Then slice each section crosswise into 1/4-inch pieces. Remove stems from shiitake mushrooms and reserve to make stock. Slice mushrooms. In a wok or large skillet, sauté onion over medium flame until it starts putting out its juice. Add 1/2 cup of stock and bring to a rapid boil over a high flame. Add shiitake mushrooms, cover and simmer for 5 minutes. Add carrots and sauté for a few minutes adding stock if necessary, then add tofu or tempeh, broccoli, water chestnuts, bean sprouts, and garlic in that order. Sauté a few more minutes or until broccoli is bright green. Squeeze fresh grated ginger through a cheesecloth and add to vegetables. Stir and cook a minute longer. Remove from heat, season with tamari, toasted sesame oil, and cayenne.

Oatmeal Spice Cookies —2 dozen cookies

2 cups whole wheat pastry flour 1 cup rolled oats pinch of salt 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/4 teaspoon ginger powder 1/2 teaspoon cinnamon 1/2 cup water 1/2 cup corn oil 1/2 cup maple syrup 1/2 cup carob chips (optional)

Preheat oven to 375°. Combine flour, oats, salt, and spices in a bowl. Mix water, oil and maple syrup together well using a whisk. Add liquid ingredients to dry ingredients and mix together well to form dough. Shape pieces of dough into cookies and bake for 10 minutes on each side. For variation, add a half cup of carob or cocoa chips to recipe.

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Curried Chicken Breast —Serves 6 1 onion, minced 2 Tablespoons safflower oil (optional) 6 chicken breasts sea salt to taste 1 cup chicken stock 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1/2 teaspoon ginger powder 1/4 teaspoon asafoetida (optional)

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Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books ...more

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